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Grilled Moroccan Chicken Instructions Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.) Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours. Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook. Ingredients 1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins) 1/4 cup extra virgin olive oil 1 teaspoon salt 1 teaspoon sugar 3 garlic cloves, minced 2 teaspoons paprika 1 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon ginger 1/4 teaspoon tumeric 1/4 teaspoon cinnamon 1/8 teaspoon cayenne pepper Read?
Paella Pronounced (by common consent) pie-ella. A hot, spicy seafood risotto, the spanish peasant classic makes a feast of any seafood Read?
Indonesian Dinner Satay chicken, Gado Gado and Indonesian fish curry Ingredients Satay Sauce 1/2 cup crunchy peanut butter 1 small red chilli, finely chopped 165ml can coconut cream 2 tablespoons kecap manis 1 tablespoon lime juice Ingredients Satay chicken 1 1/2 tablespoons soy sauce 1 1/2 teaspoons honey 1 teaspoon turmeric 2 garlic cloves, crushed 1 tablespoon peanut oil 700g chicken tenderloins, halved lengthways 1 1/3 cups SunRice Jasmine Fragrant Rice 6 green onions, sliced diagonally 1 cup satay (barbecue) sauce 1/4 cup coconut milk olive oil cooking spray Ingredients Gado-Gado 6 small chat potatoes 4 eggs 200g green beans 250g Chinese cabbage (wombok) 200g packet tofu puffs (see note) 200g bean sprouts 2 tablespoons Asian fried shallots (see note) Read?
Vegetarian Bolognese Veg Bol is an easy veggie dish that is endlessly versatile according to what vegetables you have to hand Read?
In Defense of Food AN EATER’S MANIFESTO by Michael Pollan Food. There’s plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because most of what we’re consuming today is not food, and how we’re consuming it — in the car, in front of the TV, and increasingly alone – is not really eating. Instead of food, we’re consuming “edible foodlike substances” – no longer the products of nature but of food science. Many of them come packaged with health claims that should be our first clue they are anything but healthy. In the so-called Western diet, food has been replaced by nutrients, and common sense by confusion. The result is what Michael Pollan calls the American paradox: The more we worry about nutrition, the less healthy we seem to become. But if real food — the sort of food our great grandmothers would recognize as food — stands in need of defense, from whom does it need defending? From the food industry on one side and nutritional science on the other. Both stand to gain much from widespread confusion about what to eat, a question that for most of human history people have been able … Continue reading In Defense of Food Read? [/et_pb_text][/et_pb_column][et_pb_column type=”1_4″][et_pb_image admin_label=”Image” src=”http://funkyfoods.eu/files/2013/05/asparagus.jpg” url=”http://funkyfoods.eu/home/people/elizabeth-david/” url_new_window=”off” animation=”off” show_in_lightbox=”off” sticky=”off” /][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fullwidth=”on” inner_shadow=”off” parallax=”off” background_image=”http://funkyfoods.eu/files/2013/10/cropped-funky_foods.jpg”][et_pb_fullwidth_header admin_label=”heading” title=”Funky Foods” subhead=”Learning to cook” background_layout=”dark” text_orientation=”center” /][/et_pb_section]