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Emointhekitchen
  • Indian Chicken Saag
    India,  Meat and Poultry,  Winter

    Indian Chicken Saag

    emointhekitchen The myth that spinach is a huge reservoir of iron is very old. Already in 1870 a doctor. E. von Wolf published a study claiming that spinach has ten times more iron than other leafy vegetables. The true Spinach fever occurred in the thirties of the twentieth century and was caused by Popeye the sailor who owed spinach for his giant muscles. However, in 1937, German scientists came to the conclusion that spinach had only a tenth of the amount of iron originally assumed. E. von Wolf apparently caused this error by inadvertently moving the decimal point so that the spinach does not contain 30 mg of iron but…

  • Chinese Daikon Soup
    Autumn,  China,  Recipes,  Soups

    Light Chinese Daikon Soup

    emointhekitchen The old Chinese proverb says, “As soon as farmers bring the daikon to the market, doctors are losing their jobs.” You will need: 1 small daikon radish a small piece of grated ginger approximately one tablespoon of dried tangerine peel three-quarters of a litre of water or vegetable stock salt, spring onion, coriander, parsley, pepper, sesame oil, rice vinegar Cut daikon into cubes, and together with ginger and tangerine peel put into the pot. Sauté the mixture in a drop of sesame oil and then pour it over with water or with a broth. Cover with a lid and cook for about 30 minutes until the radish becomes soft.…

  • Kuzu
    Kudzu,  Treasures of Chinese Dietetics

    Kuzu (Kudzu)

    emointhekitchen Pueraria lobata, widely known as kudzu or kuzu is (at least by my opinion) very strange and wicked plant. It reminds me of the tale of Sleeping Beauty in which a prince must overcome a wall of roses to get to his lovely one. However, the reward is worth the effort and obstacles. To North America, it was probably brought from its native homeland Asia or South America. While in China and Japan, as well as in Peru, it is highly valued for its curative effects and a wide range of uses in gastronomy and agriculture, for the United States it means something like a plague. The plant is similar to ivy or, for example, canine,…

  • Goji
    Goji,  Treasures of Chinese Dietetics

    Goji Berry (Wolfberries)

    emointhekitchen In the Tang Dynasty (618 – 907 AD), use of the plant as a tonic increased after a poet said: “it tastes like sweet dew and promotes longevity with a spoon’s chew.” In the Song Dynasty (960 – 1279 AD), commoners made it a tribute food and they sent it to the Imperial Court frequently. In China circulates some short funny stories about goji: “The simple traveller walked through the village of Si-che when his attention was caught by a special scene. A twenty-one-year-old girl was beating an old grey man with a stick. The wanderer wanted to stand up for him because he thought he was about 80 years old. So he asked her why…

  • Bulgur and Lentil Salad
    Grains and Legumes,  Recipes,  Salads

    Bulgur and Lentil Salad

    emointhekitchen Bulgur is a cereal food made from the parboiled groats of pasta wheat. This dish comes originally from Turkish cuisine. Later, its consumption spread throughout the Arab world and eventually to all other countries. You will need: 1 cup of dried lentils (or 1 can of cooked lentils) 1 cup bulgur (I am using medium grind size but it’s completely up to you) 1 large carrot parsley, coriander, salt, pepper, lemon juice (approx. from 1 middle-sized lemon) Cook the lentils well if using dried (if you are prone to flatulence, cook it with a pinch of Japanese nori seaweed). Boil the water separately, pour over the bulgur so that…

  • Hummus
    Grains and Legumes,  Greece,  Israel,  Recipes,  Starters and Snacks

    Hummus

    emointhekitchen This Levantine dip is very simple to make.  Hummus can be found at almost any Middle East table. In these days the popularity of this simple meal extends beyond its region of origin and it is enjoyed all over the world. During my study stay in Israel, I was surprised, how much of this spread the locals are able to consume. The recipe below is traditional but you can also experiment with different flavours and different spices. Spices such as cumin, coriander seeds, sweet pepper, dried chilli or zaatar (this spice mixture is frequently used in Israeli and Palestinian cuisine) could be used. You may also stumble upon hummus mixed…

  • Baba Ghanoush
    Recipes,  Starters and Snacks,  Summer

    Baba Ghanoush

    emointhekitchen Baba Ghanoush is a dish of mashed baked eggplant mixed with tahini (sesame paste), olive or sesame oil, and various kinds of spices.  Slightly differing versions of this dish can be found in the traditional cuisines of Turkey, Lebanon, Israel, Armenia, Greece or even Iraq. It is served either alone as a starter with pita bread, in Armenia with their traditional Lavash or as a side dish to accompany various vegetables and the like. This eggplant dip was one of the first dishes that I prepared for my husband. By then, his diet consisted of bread with mustard, sausages and other culinary specialities of a single man. It has…

  • Eggplant Salad
    Recipes,  Salads,  Summer

    Salad of Fried Rolled Eggplants

    emointhekitchen Eggplants found their way onto the Chinese tables in the golden age of the Silk Road. Food along these ancient trade routes was diverse with Islamic, Asian, and Middle Eastern influences, and all of them impact China’s eating habits and traditional Chinese pharmacopoeia. I’m not sure about the origin of this particular recipe. I stumbled upon its variant in Greece, Israel and even in Prague Chinese restaurant. Eggplants, together with the yoghurt and sour cream, have a significant cooling effect, so save this recipe for really very hot days. People prone to cold with weak digestion should be careful and should not forget to add enough black pepper, coriander…

  • Garni Yarakh
    Armenia,  Meat and Poultry,  Recipes

    Garni Yarakh

    emointhekitchen In summer, barbecue season occurs in many countries, which is not, according to Chinese Medicine, the most ideal way of preparing meat. It greatly strengthens the Yang element of the fire, and we, together with the food, only supply excess heat to the body, which we would rather get rid of on hot summer days. If we want to avoid unnecessary overheating, we should mainly grill vegetables of a cold or cooling nature. If we prepare meat in this way, we should consume it carefully and in combination with a salad of rocket, chicory or similar bitter leafy vegetables, which are refreshing and help to balance the hotness. The…

  • Chicken Salad with Pomegranate
    Armenia,  Meat and Poultry,  Recipes,  Salads,  Winter

    Chicken meat salad with pomegranate

    emointhekitchen As I mentioned in the section About me, I like different types of ethnic cuisine. Traditional recipes refer to the fact that our ancestors knew about healthy nutrition, life in harmony with nature and different seasons more than we do. In a way, I fell in love with Armenian cuisine. Armenia has been involuntarily and many times in history affected by many different nations and probably because of that its cuisine has assumed a lot of foreign elements. In the difficult times of Armenian history, it was also important to get out with simple ingredients. This led to great modesty and at the same time to extraordinary creativity. Although…

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