Wednesday, December 22, 2010
Once the Holy Prophet (s) was sitting with Amir al-mu’minin 'Ali (a) in the middle of a garden, which contained many trees, and was very fertile.
A bee came towards them and started circling above them for quite some time...
The Holy Prophet (s) addressing 'Ali ('a) said: "Indeed this bee has made us his guests today. It said to me: 'I have placed for you some honey in that specific place. So send your brother Amir al-mu’minin to the place so that he may bring the same.'"
Thereupon Imam 'Ali ('a) stood up and brought the honey.
[Then] the Prophet (s) addressing the bee said:
"O bee, surely your food is from the roses of flowers, and that is bitter [in taste]; so how does it change into sweet honey?"
The bee replied: "O Messenger of Allah, surely the sweetness of the honey comes from the blessing of mentioning your blessed name and the name [s] of your pure progeny; when we draw the nectar of the flowers we are inspired to invoke blessings upon you and your infallible progeny three times; therefore when we eat, the mention of salawat turns our honey sweet."
[Khazinat al-Jawahir was lama’aat al-Anwaar, p. 586]
Sunday, September 26, 2010
Mandy (Spicy Chicken and Rce)
Photo from: arabicbites.blogspot.com
Mandy is A traditional Saudi Dishe.
1 chicken cut into 4 pieces.
2 teaspoons mandy mix spice.
1 teaspoon salt.
3 cups basmati rice.
1 tablespoon butter.
1 large onion, finely chopped.
1 small tomato, finely chopped and removes all the seed.
4 whole cardamom pods.
6 whole cloves.
6 black peppercorns.
4 1/2 cups water or chicken stock.
1)Rub spice and salt al over the chicken, place it in a pan, cook chicken uncover until tender and brown about 40 minutes.
2)Sauté onion with butter until tender and brown, add whole spices, salt, rice, water, stir, boil then add chopped tomato, simmer cover, cook on a very low heat for 20 minutes.
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Friday, September 24, 2010
Simple tapi sedap (bagi sayalah)
1 ekor ikan siakap
2 batang serai-dihiris
2 inci halis-hiris nipis
2 ulas bawang putih-mayang
1 sudu teh garam
1 sudu teh tepung jagung
1/2 ketul kiub ikan bilis
Daun limau purut-hiris
2 biji tomato
1/4 biji lemon-perah airnya
Beberapa sudu air-bagi ada kuah sikit
Campur semua bahan dan kukus bersama ikan.
Three types of asparagus on a shop display, with white asparagus at the back and green asparagus in the middle. The plant at the front is Ornithogalum pyrenaicum, is commonly called wild asparagus.
It is believed that asparagus can cure cancer of the bladder, Hodgkin's disease (cancer of the lymph glands), lung cancer and skin cancer. Journal `The elements of Materia Medica', edited in 1854 by a Professor at the University of Pennsylvania, stated that asparagus was used as a popular remedy for kidney stones. He even referred to experiments, in 1739, on the power of asparagus in dissolving stone.
How To Prepare for consumption<
1) Place the cooked asparagus in a blender and liquefy to make a puree, and store in the refrigerator.
2) Give the patient 4 full tablespoons twice daily, morning and evening.
Patients usually show some improvement in from 2-4 weeks. It can be diluted with water and used as a cold or hot drink. This suggested dosage is based on present experience, but certainly larger amounts can do no harm and may be needed in some cases.
A tasty soup that will become a family favorite. Serves 10. Serving Size: 250 ml (1 cup).
Prep Time: 15 minutes
Cook Time: 1 hour + 20 minutes.
1/4 cup (50 ml) butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1/2 green pepper, finely chopped
5 cups (1.25 L) boiling water
1/3 cup (75 ml) low sodium chicken soup base
2 tsp. (10 ml) granulated garlic
1 bay leaf
2 tsp. (10 ml) Worcestershire sauce
28 oz. (796 ml) can tomatoes with herbs & spices; break up tomatoes
1/3 cup (75 ml) orzo pasta or any small soup pasta
1/3 cup (75 ml) dried lentils, rinsed
1 tsp. (5 ml) granulated sugar
1/3 cup (75 ml) Roasted Flax For Nutrition seeds
In a large pot, over medium to medium-low heat, melt butter. Add onion, carrot, celery and green pepper. Gently sautÃ© over medium-low heat for 20 minutes, stirring occasionally. Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir. Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are soft. Add sugar and Roasted Flax For Nutrition seeds. Stir and serve.
Courtesy of the Flax Council of Canada.
Nutritional Facts (per serving)
Energy 153 kcal
Protein 6 g
Total Fat 7.6 g
Polyunsaturated fat 2 g
Monounsaturated fat 2 g
Saturated fat 3 g
Carbohydrates 16 g
Dietary Fibre 4 g
Sodium 1247 mg
Potassium 237 mg
1/4 cup Kidney beans
1/4 cup cannelloni beans
1/2 cup garbanzo beans
1/2 cup lentils
1 bunch spinach, shredded
1 onion, sliced
2 garlic, minced
1/2 tsp turmeric powder
1 tbsp olive oil
salt to taste
black pepper powder
A pinch of garam masala
1 cup whey
1/2 lb whole wheat Spaghetti or Linguine or angel hair pasta
1/2 cup plain yogurt (skim OK)
1 tsp corn flour
1 tbsp Olive Oil
1 big Onion, sliced
a pinch of sugar
1/2 tsp turmeric powder
2 sprigs fresh mint, torn
A Dollop of plain yogurt
0. Cook pasta according to instructions. Set aside.
1. Pressure cook all the beans adding enough water. Set aside.
2. Heat oil in a dutch oven or a big pot. Add onions and garlic. Saute till they are soft.
3. Add turmeric powder and spinach. Saute till the spinach is wilted.
4. Add 4cups water, cooked beans along with cooking liquid, whey and cooked pasta.
5. Add salt and all the powders.
6. As the soup boils, switch the gas to low. Let it simmer for 15 minutes adding more water if necessary.
7. Now, heat oil for in a small saucepan. Add a pinch of sugar. As it caramelizes, add onion, garlic, turmeric powder and mint. Saute till onion is deep brown but not burnt. Set aside.
8. When you are ready to serve, pour hot soup in a bowl. Top with caramelized onion mixture and a spoonful of yogurt.
1. If you do not have whey, add more water.
2. Garam masala was my addition!
3. Soak the beans overnight to get it cooked quicker.
20ml (1 tablespoon) oil
1 1/2 medium onions, peeled and finely diced
3 medium cloves garlic, peeled and crushed
1 teaspoon ground cumin seeds
3/4 teaspoon curry powder
1/4 teaspoon salt, or to taste
Pepper, to taste
750ml (3 cups) vegetable stock
750g peeled, deseeded butternut pumpkin* cut into 2cm cubes
400g can butter beans, drained and rinsed (this should yield about 230g butter beans)
Heat oil in a large saucepan over medium-high heat. Add onion and cook for two minutes, stirring occasionally. Reduce heat to medium and cook for a further three minutes or so, until onion has softened but not browned.
Add garlic, cumin, curry powder, salt and pepper to the saucepan. Cook, stirring constantly, for about 50 seconds until spices are fragrant but garlic has not browned.
Add stock, pumpkin and beans to the saucepan.
Increase heat to high and bring mixture to the boil. Cover saucepan (have the steam vent on the lid open), and reduce heat so that the mixture is simmering. Simmer for about 30 minutes, until pumpkin is very soft.
Puree mixture with a stick blender until smooth, and then serve or store. Alternatively, set soup aside to cool for about 10 minutes, and then puree in a blender in batches. When pureeing hot soup in a blender, we have the blender no more than one third full. We leave the lid plug out, cover the hole in the lid with a few paper towels or a clean tea towel, and hold the lid down while pureeing. Reheat soup and serve, or store until required.
The soup can be reheated in a saucepan over medium heat, stirring constantly, or in the microwave.
Serve the soup in warm bowls with crusty bread.
Store in an airtight container in the refrigerator or freezer. When freezing the soup, we freeze it in single-serve portions.
*Butternut pumpkin is also known as butternut squash.
Source: © www.exclusivelyfood.com.au
1/2 ounce dried, unsweetened coconut (1/4 cup)
2 tablespoons peeled and coarsely chopped ginger
2 green onions
1 teaspoon mellow white miso
1/2 cup vegetable broth
1 tablespoon vegan sugar or agave nectar
1/4 teaspoon tamarind concentrate (or omit and add extra lime juice)
1 teaspoon soy sauce
3 cups cooked chickpeas (or canned, drained and rinsed)
2 teaspoons fresh lime juice
1/2 red bell pepper, seeded and diced
1 small jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
1/2 cup peeled and diced cucumber
1 rib celery, diced
1/2 cup fresh pineapple, cubed
salt to taste
toasted cashews (optional)
In a dry skillet, toast the coconut just until it becomes fragrant and starts to turn off-white. Stir constantly and be careful not to burn. Set aside to cool.
Once the coconut is cool, put it into the blender along with the ginger, the white parts of the green onions (roots removed!), miso, vegetable broth, sugar, tamarind concentrate, and soy sauce. Blend until well-combined. Pour into a saucepan and add the drained chickpeas. Bring to a simmer and cook for 2 minutes. Remove from heat, add the lime juice, and refrigerate to cool completely.
Thinly slice the green onion tops and add them, the other vegetables, and the pineapple to the chickpeas and toss well to combine. Add salt and additional lime juice to taste. Refrigerate to chill thoroughly (tastes best if allowed to chill for at least 4 hours). Serve atop greens garnished with toasted cashews.
Nutrition (per serving):
32 calories from fat,
3.8g total fat,
7.5g fiber, 8.5g sugar,
2 pounds asparagus, ends trimmed
2 cloves garlic, peeled
1/2 small onion, sliced
2 cups warm vegetable broth or “no-chicken” broth
1/2 ounce raw cashews (1 heaping tablespoon) or 1 tablespoon cashew butter
1/8 teaspoon white pepper
salt to taste
grated peel of 1/2 lemon or orange
Preheat oven to 450F. Place the asparagus spears on a baking sheet lined with a silicone liner or parchment paper. Roast for 10 minutes. Turn asparagus and sprinkle the onion and garlic over it. Roast for about 10 more minutes, until asparagus is very tender. If anything looks like it’s browning too much, take it out. (Important Note: These directions are for thicker asparagus. Thin asparagus may take much less time so start with 6 minutes, turn and add onions and garlic, and check again in 5.)
While the asparagus is roasting, blend 1/2 cup of the broth with the cashews and pepper until smooth.
When the asparagus is done, select several of the best-looking spears, remove the tops, and set aside to use as garnish. Cut the remaining asparagus into pieces and put it and the onion and garlic into the blender, along with the remaining broth. Cover the blender and blend on high until perfectly smooth.
If you’re using a Vita-Mix, you can blend it on high for a few more minutes until piping hot (remove the center cup and cover with a kitchen towel to allow steam to escape). Otherwise, pour the soup into a saucepan and heat until hot, stirring frequently. Add salt, if needed, to taste.
Pour into bowls and sprinkle with grated lemon or orange peel. Garnish each bowl with the reserved asparagus spears and serve hot.
Yield: 4 cups
Nutrition (per serving):
15 calories from fat,
1.9g total fat,
SERVES 4 (change servings and units)
- 1 cup dried barley
- 1/2 cup dry green lentils or red lentil
- 6 cups water
- 2 medium onions, chopped
- 2 tablespoons olive oil or sunflower oil
- 1 tablespoon dried mint or parsley
- 1 teaspoon turmeric
- 1/2 teaspoon ground black pepper
1. Put everything into a pot and then bring to a gentle boil.
2. Simmer for 1 1/4 hours, stirring occasionally.
3. Variations: Fry the onions in the oil before putting them in the pot.
4. Add 1 cup of cooked chick peas or red kidney beans a few min before serving.
Monday, September 20, 2010
Sunday, September 19, 2010
Klik link di bawah untuk dapaykan resipinya:-
Spageti Bebola Daging | Tertunailah Hasrat Di Hati
Friday, August 20, 2010
1 kg chicken fillet ~ cubed
4 medium ripe tomatoes ~ diced and blended
2 garlic ~ blended
1/2 tablespoon white pepper
1 tablespoon margarine
6 tablespoons tomato puree
800 ml water
1 medium carrot ~ diced
50 g peas
juice from 1 lemon
salt to taste
sugar ~ if prefered
500 g macaroni ~ boil with water and a tablespoon of oil to avoid it from sticking together
1. Mix chicken cubes with white pepper, blended tomato and garlic.
2. Heat margarine and put in the mixed chicken. Stir.
3. Add in tomato puree, water, carrots and peas.
4. Let it boil then add the lemon juice, salt and sugar.
5. Leave to simmer till the meat is tender and the carrots soften.
6. To serve : Place macaroni in a serving bowl and pour the soup on top.
Excel Management Consultants
Wednesday, July 21, 2010
Photo from: www.seriouseats.com
Photo from: www.pbase.com
Gado-gado merupakan salah satu makanan asli dari Indonesia yang terbuat dari campuran sayur-sayuran yang direbus dan dicampur jadi satu. Kemudian ditambah dengan bumbu atau saus dari kacang tanah yang dihaluskan dengan disertai irisan telur dan di atasnya ditaburkan bawang goreng dan sedikit emping goreng serta kerupuk. Gado-gado juga dapat dimakan bersama dengan lontong atau nasi. Seperti itulah gado-gado, makanan yang sangat popular di kalangan masyarakat Indonesia. Di semua sudut wilayah dan daerah kita bisa dengan mudah menemukan warung atau penjual gado-gado baik yang berkelas kaki lima maupun kelas restoran mewah.
Resep Membuat Gado-Gado:
* 50 gram tauge, buang akarnya, seduh dengan air mendidih, tiriskan
* 150 gram kangkung, potong, rebus, tiriskan
* 150 gram bayam, petik daunnya, rebus, tiriskan
* 200 gram pare, buang bijinya, rebus
* 1 buah labu siam, rebus
* 1 buah tahu, goreng
* 1 potong tempe, goreng
* 1-2 sdm bawang goreng
* 3 butir telur, rebus, kupas
* emping dan kerupuk
* 200 gram kacang tanah, goreng
* 2 buah cabai merah
* 5 buah cabai rawit
* 1 sdt garam
* ½ sdt terasi
* 200 cc air matang
* Saus/ bumbu: Campur semua bahan kecuali air matang, dicampur dan diulek halus. Setelah halus, baru masukkan air matang. Aduk rata kemudian masak sampai mendidih sambil diaduk, angkat.
* Campur Saus/ bumbu, sayuran, tahu dan tempe, aduk rata
* Hidangkan dalam pinggan, tambahkan potongan telur, taburi bawang goreng dan remasan kerupuk atau emping di atasnya.
* Catatan: Bahan saus yang telah dihaluskan boleh dididihkan dengan 350 cc santan encer atau air. Saus ini lebih tahan lama karena seluruh bumbunya matang.
Sumber: grafiszone.blogspot.com [+]
Saturday, June 26, 2010
Sunday, May 23, 2010
Sunday, May 9, 2010
Some bottle water is acidic which contain less oxygen needed by our body system.iON HEALTH System - the ultimate water filtration and anti-oxidant alkaline creation system.
iON HEALTH System - the system that not only filters water but creates healthy anti-oxidant alkaline water.
The system comprises of three filters that remove dirt, odour, insecticides, contaminants, toxins, toxic materials, heavy metals, radiation, chemicals, bacteria, germs and viruses another three filters that create healthy anti-oxidant alkaline magnetic wave (pi) and bio-energy water in small clusters.
iON HEALTH will provide youn with a drinking water that can help you to:
1. Reduce weight and maintain an ideal weight;
2. Slow down the effects of aging;
3. Improve immunity against diseases;
4. Reduce blood pressure;
5. Reduce the risk of cardiovascular diseases;
6. Reduce blood sugar levels in diabetic patients;
7. Reduce the risk of developing osteoporosis;
8. Reduce uric acid levels in patients with gout;
9. Improve allergic disorders such as asthma, rhintis and atopic dermatitis;
10. Scavenge free radicals and protect DNA from oxidative damage;
11. Enhance the anti-oxidant effects of vitamin C;
12. Improve gastro-duodenal ulcers and prevent recurrence;
13. Improve liver functions in hepatic disorders.
Price: MYR 1090 (Exclusive Postage Cost)
For further info, pleaase e-mail to:
iON Health - Sistem Penapis & Penciptaan Air Anti-Oksidan Berakali [+]
Thursday, May 6, 2010
Cambridge University researchers looked at the role of triglycerides, which is produced in the liver and derived from foods such as meat and dairy products.
The analysis of 350,000 people from 101 previous studies found those with higher levels of the blood fat were more likely to have heart disease.
Monday, May 3, 2010
A very common ingredient found in many baking items. Walnuts are mainly grown in California and Oregon. They are high in protein.
1. There are few foods that are as nutritiously complete and good for the human body as walnuts. For more than a dozen years, research by highly-respected scientific and clinical experts has continued to reveal that this "Super Food" is packed with nutrients that positively affect the body on a multitude of levels. Walnuts are unique as one of the most nutrient-dense whole food sources of alpha-linolenic acid (ALA), an essential omega-3 fatty acid. Numerous studies have concluded that omega-3s help reduce the potential for heart disease, cancer, stroke, diabetes, high blood pressure, obesity and clinical depression. The bottom line is that walnuts contribute nutrients essential to a healthy lifestyle. Eating walnuts is one of the easiest things a person can do to improve their health. Best of all, they taste great and are ideally suited for inclusion in any diet, as part of meals or snacks.
Pistachios, encrusted in a toffee shell, and then coated in layers of the finest milk or semi-sweet chocolate.
1. A one-ounce serving of pistachios equals 49 nuts -- more nuts per serving than any other nut and contains more than 10% of the Daily Value for dietary fiber, vitamin B-6, thiamin, phosphorus and copper.
Thursday, April 29, 2010
Monday, April 26, 2010
Only a bit larger than the state of Alaska, Iran is among the most geographically diverse countries in the world. This ancient nation can be divided into 12 separate geographic environments and boasts 5 major climates. No wonder Iran is so diverse when it comes to the natural herbal remedies it produces.
This astounding diversity in Iran's geography allows Iran to host more than 7500 species of plants--around 1800 of which are used in medicine. Many of Iran's most precious herbal treasures are plants found nowhere else in the world.
The World Health Organization tells us that there are currently 30 companies producing natural herbal remedies in Iran. The government of Iran, in contrast to the regulatory agencies here in the U.S., requires all herbal remedies to be manufactured to the same quality standards as pharmaceutical drugs.
Herbal Medicine In Iran [+]
Sunday, April 25, 2010
* If the heat doesn't keep you away, take note that prices along the Caspian coast can quadruple during summer.
* If you would like to go skiing then you should plan your visit sometime between November and March.
* The rose and rosewater festival takes place between April and June. The hunting season in Iran commences on 23 October and lasts until 19 February; however the high season of foreign hunters normally coincides with January holidays.
* Many people prefer not to visit Iran during Ramazan, the Muslim month of fasting, when most restaurants are closed between dawn and dusk.
2 containers of Crimini (Baby Bella) mushrooms, sliced
Â½ yellow onion, sliced
3 cloves of garlic, sliced
1 TBS olive oil for sautÃ©ing
1 cup Greek yogurt
Â½ tsp nutmeg
freshly grated pepper
1 handful of fresh spinach
5 pieces of phyllo dough
olive oil for brushing
Â¼ cup mozzarella cheese
Source: More [+]
Yogurt is a very good source of calcium, phosphorus, riboflavin-vitamin B2 and iodine. Yogurt is also a good source of vitamin B12, pantothenic acid-vitamin B5, zinc, potassium, protein and molybdenum.
These 10 nutrients alone would make yogurt a health-supportive food with potential inclusion of live bacteria.
Eating a cup a day of yogurt that contains live L. acidophilus cultures may help prevent vaginal yeast infections. In one study, a daily 1-cup serving over six months reduced recurrent yeast infections threefold. Acidophilus not only produces an environment that repels yeast, but also releases hydrogen peroxide, which halts the growth of other microorganisms.