BEST CHICKEN WINGS : KOREAN FRIED CHICKEN WINGS

✔ Ingredients :

♡ Chicken

• 2½ pounds chicken wings, tips discarded, wings cut apart at the joints
• 1 cup Wondra flour
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Vegetable oil for deep-frying

♡ Glaze

• 1 cup thinly sliced peeled fresh ginger
• 3 tablespoons soy sauce
• ½ cup packed light brown sugar
• ¼ cup rice vinegar (or white vinegar)
• 2 tablespoons honey
• 1 to 2 tablespoons Korean fermented chile or red pepper flakes
• 1 to 2 tablespoons sesame seeds, toasted (optional)

✔ Preparation Steps :

1. First, prep the chicken wings: Rinse them with cool water and pat dry with paper towels.

2. In a large bowl, combine the Wondra, salt, and pepper. Dredge the chicken wings in the flour mixture to give them a fine, light coating and set them aside on a platter or baking sheet.

3. Heat about 2 inches of vegetable oil to 350°F in a deep fryer or a large deep saucepan. Fry the chicken wings in batches, being careful not to crowd the pan or let the heat dip too much, for 5 minutes. Let the wings cool on a paper-towel-lined baking sheet. Set the pan of oil aside.

4. To make the glaze: In a small saucepan, combine the ginger, soy sauce, brown sugar, 1 cup water, and vinegar and bring to a boil over medium-high heat. Add the honey and fermented chile and boil to reduce the glaze by half—it should have a thick, maple-syrup-like consistency. Set aside.

5. Heat the oil to 350°F again. Fry the wings in batches until crispy golden brown, 5 to 8 minutes. Drain them on a rack or paper towels. While they’re still hot, dip the wings in the glaze, or just brush it all over the wings. If desired, top the wings with a generous shower of sesame seeds before serving.

❤ You May Also Like :  ROASTED RADISH AND POTATO SALAD WITH BLACK MUSTARD AND CUMIN SEEDS

 

ROASTED RADISH AND POTATO SALAD WITH BLACK MUSTARD AND CUMIN SEEDS

✔ Ingredient :

• 1 large Yukon Gold potato, scrubbed and cut into bite-size pieces
• Extra virgin olive oil
• Coarse sea salt and freshly ground black pepper
• 8 to 10 radishes, preferably a variety of sizes and types (I used Easter Egg and French Breakfast radishes), trimmed
• ½ teaspoon black mustard seeds
• ½ teaspoon cumin seeds
• 2 tablespoons fresh lemon juice
• ½ teaspoon sugar
• 2 tablespoons whole milk yogurt
• 2 tablespoons thinly sliced scallions

✔ Preparation Steps :

1. Heat the oven to 400°F.

2. In a medium bowl, combine the potatoes with a glug or two of olive oil, a good sprinkling of sea salt, and a few grinds of black pepper, tossing to coat evenly. Spread the potatoes in a single layer on a foil-lined baking sheet and roast for 10 minutes (set the bowl aside).

3. Meanwhile, halve or cut any large radishes into wedges; leave smaller ones whole. Combine the radishes with another glug or two of olive oil and some salt and pepper in the same bowl that you tossed the potatoes in; mix well to coat evenly.

4. Using a wooden spatula or spoon, gently push the potatoes around, being careful to keep the skins as intact as possible. Push the potatoes to one side of the baking sheet and add the radishes to the other side in a single layer. Roast for another 10 to 12 minutes, or until the potatoes and radishes are tender, shaking the pan midway through. Remove the baking sheet from the oven and allow the vegetables to cool completely (this will make it easy to remove them from the pan without sticking especially the potatoes).

5. Meanwhile, in a small sauté pan, heat 1 teaspoon olive oil over medium heat. When it’s hot, add the mustard and cumin seeds and gently mix. Cook for about a minute, stirring, until fragrant, being mindful that the mustard seeds will start to pop. (I use my wooden spoon as a shield to keep them from popping all over the place.) Remove the pan from the heat and set aside.

6. Combine the lemon juice, sugar, and ½ teaspoon salt in a small bowl and stir to dissolve.

7. Halve any small radishes and transfer the roasted radishes and potatoes to a bowl. Add the yogurt, mustard and cumin seeds, and scallions, folding with a spatula to combine. Add the lemon juice mixture by the teaspoonful, tasting as you go. (I used 1½ teaspoons.) Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to develop. Bring the salad to room temperature before serving.

♥ Read Also :

ROASTED RED PEPPER SOUP WITH CORN AND CILANTRO

ROASTED RED PEPPER SOUP WITH CORN AND CILANTRO

✦ Ingredients :

➤Soup

• 5 large red bell peppers, cut in half, cores, seeds, and ribs removed
• 4 large heirloom tomatoes, cored and quartered
• 3½ large shallots, 3 halved, remaining ½ shallot minced
• 8 large garlic cloves, in their skins
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• ¼ teaspoon smoked paprika
• 2½ cups chicken stock or low-sodium broth, plus more if needed
• 2 small ears sweet corn, husked and kernels cut from the cob
• 2 teaspoons fresh thyme leaves, minced
• 1 tablespoon unsalted butter
• ¼ cup crumbled feta cheese

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WINTER DISHES RECIPE : BEEF ORANGE STEW 

✦ Preparation Steps : Cilantro Oil :

• A small bunch of fresh cilantro
• Extra virgin olive oil
• Sherry vinegar
• Kosher salt and freshly ground black pepper

1. Heat the oven to 425°F.

2. Toss the peppers, tomatoes, halved shallots, and garlic cloves into a large bowl. Drizzle with a tablespoon or so of olive oil, season generously with salt and pepper and toss to coat. Place the vegetables in a single layer, skin side up, on a baking sheet with a rim.

3. Roast the vegetables for 45 to 60 minutes, until everything has started to take on a nice charred appearance. Check the shallots and garlic at 45 minutes—if they are soft, remove them from the pan and reserve; if not, leave them in the pan. When the vegetables are done, remove from the oven and let cool slightly.

4. Carefully peel the charred skin from the peppers and tomatoes. Squeeze the garlic cloves from their skins. Put the tomatoes, peppers, garlic, and halved shallots in a large saucepan, along with the smoked paprika, and chicken stock. Bring to a boil over high heat, then lower the heat to medium and cook, uncovered, for 15 minutes.

5. Working in batches, puree the soup in a blender and return to a clean saucepan. Taste and adjust the seasoning. Keep the soup warm over low heat.

6. To make the cilantro oil: Bring a medium saucepan of salted water to a boil. Toss in the cilantro leaves and blanch for about 30 seconds. Drain the cilantro and put it in a bowl of ice water to stop the cooking. Drain again and pat dry. Finely chop the leaves, then toss them in a small bowl with a few tablespoons of olive oil (enough to make a spoonable cilantro oil). Add a splash of sherry vinegar and salt and pepper to taste. Set aside.

7. Heat a medium sauté pan over a medium heat. Add a splash of olive oil and the minced shallot and cook until the shallot starts to take on some color, 2 to 3 minutes. Add the corn kernels, some salt and pepper, and the thyme and cook for 2 minutes, then toss in the butter; when it has melted, remove the corn from the heat and transfer to a bowl.

8. To serve, arrange a small pile of the corn in the center of each of 6 warmed soup bowls, pour the soup around, drizzle with some cilantro oil, and sprinkle with a little of the crumbled feta. 

Autumn Dishes Recipe : Potatoes With Mozzarella and Seed Oil

Photo: Thorsten Suedfels

A colorful mixture of sweet potatoes, green beans, peppers and parsley, which makes you full and happy. What more do you want?

Ingredients : For 4 servings :

• 500 g potatoes
• 5 tablespoons of olive oil
• 150 g of green bean
• salt
• 2 spring onions2 pumpkin seeds
• 1small red peppers
• 4 stems of bean cabbage
• 4 stems of smooth parsley
• 1 mozzarella, (about 150 g)
• 3 Pumpkin seed oil
• 3 aceto balsamico
• pepper
• sugar

Read Also : Healthy Eating in Autumn

 

Preparation Steps :

1. Sweet potatoes shells, cross in about 1 cm thick slices. 3 tablespoons olive oil in a large frying pan-coated. Sweet potatoes is at medium heat in a total of 15 minutes on both sides roast.

2. Cleaning and beans in boiling salted water cook for 5-6 minutes. In the sieve drain, quenching, drain. Paprika plasters, peel and cut into cubes. Spring onions cleaning, washing, the white and bright green cut into rings. Pumpkin seeds in a pan without fat roasting.

3. Sheets of savory and parsley pluck, chop coarsely. Drain mozzarella, cut into slices. The rest of olive oil, pumpkin seed oil and vinegar with salt, pepper and a pinch of sugar stir up. Paprika and beans to the potatoes, short order rates, season with salt and pepper. Serve vegetables with mozzarella and sprinkle with vinaigrette. With pumpkin seeds and sprinkle herbs.

 

 

Nutritional Values :

Per 1 serving :
503 kcal
12 g of protein
32g fat
37 g KH

Time : 30 Min

Healthy Eating in Autumn

✔ Autumn is walking time, healthy eating as prevention against colds - The diet with quality food - so carefully processed foods high (organic) quality is put together in a balanced and diverse ways a good basis for the cold season. 

↪ A proper diet is one of the most effective measures to effectively strengthen the immune system and thus prevent colds. It is also important to preserve the own cheerfulness and keeping fit. We provide tips for the autumn time.

Read Also : 5 Tips for Halthy Eating - Recipes in Spring

↪ keep losing weight ?

Cold and wet weather, bleak days and the early darkness in the autumn tempt to severe food that lies down protectively over the murky soul. Autumn tiredness creeps into us. 

How many can confirm the impending winter seems to stimulate the body to be to feed a layer of fat. Add to that the over the summer limited opportunity out there to keep fit and on the lower sunlight makes our skin less vitamin D. 

We should abide by healthy recipes and nutritious autumn foods. For health and keep us slim.

 

 ↪ Seasonal Vegetable Food :

Autumn is the time vegetables - namely that of regional vegetables. From Pumpkin is wonderful soups can conjure up, the beetroot and celery provide a delicious salad. Carbon comes in all variations as a side dish, salad or soup base on the table.

Parents often complain about the inability to feed children healthy. Tip this: Offer the variety listed below from time to time in various forms (through baking, for example carbon as a salad, a soup or vegetables) to. 

Possibly "bite" your children in one of the versions and discover new pleasures in the healthy food choices. You might find suggestions about on the nutritional plan of kindergarten - the experts know best what the kids like love. 

You Can See Here : Vegetable Soup Recipe