Nutrients, Calories, Benefits of Beef, Neck, Fat-free Stew

Nutrition in a Healthy Diet: The Role of Beef, Fat in Cooking, and Cooking Techniques

The Importance of Nutrition in a Healthy Diet

Nutrition plays a crucial role in maintaining a healthy lifestyle. It provides our bodies with the necessary nutrients, vitamins, and minerals to function properly. A well-balanced diet is essential for overall well-being and can help prevent various diseases and health conditions.

Understanding the Basics of Nutrition

Nutrition is the process of obtaining and utilizing food for growth, energy, and maintenance of bodily functions. It involves the intake of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) in appropriate quantities.

The Role of Beef in a Nutritious Diet

Beef is a rich source of essential nutrients, including high-quality protein, iron, zinc, and B vitamins. It can be a valuable part of a balanced diet when consumed in moderation and prepared in a healthy way.

Benefits of Fat in Cooking

Fat is an important component of cooking and adds flavor, texture, and richness to dishes. However, it is essential to choose the right types of fats and use them in moderation to maintain a healthy diet.

Cooking Techniques for Healthy and Nutritious Meals

When it comes to cooking beef and other ingredients, there are various techniques that can help retain the nutritional value of the food. Some healthy cooking methods include grilling, baking, steaming, and stir-frying.

3 Hot Options For The New Year: Roast Pork Neck, Baked Fish And Merchant Chicken

Not a single feast, and even more so New Year's, is complete without a hot dish. Meeting 2020, there can be meat, poultry, and fish on the table. Of course, traditionally, many housewives cook roasts. And it is best to cook its classic version.

Roast meat

It is best to take a piece with a layer of fat. Such meat will be juicy. If the meat is harsh, it is better to marinate it first.

When frying pork or lamb, the baking temperature should be 180-240 degrees. For beef - 100-150 degrees, but at this temperature it needs to be simmered for a long time (as in a Russian oven).

Roast pork neck

Would need:

pork neck - 1-1.5 kg. chicken egg - 1 pc. honey - 1 tbsp. l. canned cucumbers - 1-2 pcs. frying oil - 25 ml. leek - 1 pc. mustard - 100 g dry herbs (basil, rosemary, thyme) - to taste

Sauce:

1 glass of dry red wine onion, leek, carrot - 1 each, water - 250 ml.

In a deep bowl, mix finely chopped onion, basil, mustard, honey and egg.

Cut through the washed and dried meat along the piece, not completely. Unfold like a book.

Brush with mustard sauce. Top with sliced ​​\u200b\u200bcucumbers or circles. Sprinkle with rosemary and thyme.

Fold and tie so that the piece does not spread. Brown on all sides in a skillet.

Cut the remaining vegetables and fry in the same pan where the meat was fried.

Pour water and wine into the pan so that everything boils for a couple of minutes.

Put the fried meat in a baking dish. Put in an oven preheated to 160 degrees, pour vegetables and wine into it and, covered with foil, cook for an hour.

After the time has elapsed, remove the foil and brown the meat, pouring over the sauce for another 15-20 minutes.

Roast fish

For baking, it is better to use fatty varieties of fish: salmon, pink salmon, trout, cod, mackerel. From the river and lake - bream, pike perch, carp, tench.

Fish are cleaned, gutted, washed and dried. Bake whole or in portions.

Do not cook fish in the oven for a long time. Approximately 20 minutes. Put in a preheated oven. And the temperature is 170-180 degrees.

Red fish in the oven with sauce

Would need:

fillet of red fish (salmon, chum, salmon, pink salmon) - 700 g. cream 20% - 200 g. sunflower oil - 50 ml. French mustard - 1 tsp parsley (dill) - 3 sprigs allspice - 3 peas ground pepper (red and black) - to taste bay leaf - 1 pc. salt - to taste

Wash the fillet and pat dry with a paper towel. Cut into pieces.

Pour cream into a deep bowl, add red and black pepper as you wish, salt.

Wash greens, shake and finely chop. Add to cream. Fresh herbs can be replaced with dried ones. Add a spoonful of mustard to this and mix everything.

Pour the oil into a baking dish or on a baking sheet (it is desirable to have a small shape for a compact arrangement of fish pieces). Lay out the fish. Pour the prepared creamy sauce, add bay leaf and 2-3 peas of allspice.

Bake in an oven preheated to 150-160 degrees for 35-40 minutes.

When ready, arrange and decorate in a New Year's way.

Before serving, pour over the sauce in which it was baked.

Roast poultry

It is better to purchase a chilled carcass than a frozen one, weighing up to 1.5 kilograms. It is better to bake in cast iron or in ceramics. They have the properties of gradual uniform heating. Preheat the oven to 180-200 degrees. Cook 40-45 minutes.

Roast Chicken in the Merchant's Oven

You will need:

chicken carcasses - 2 pcs. onion - 3 pcs. peppercorns - 5-6 pcs. bay leaf - 1 pc.

Sauce:

sour cream - 400 ml. flour - 1 tbsp. l. garlic - 3 cloves ginger - 1 tsp. marjoram - 1 tsp ground black pepper - to taste salt - to taste

Peel, wash and chop the onion. Put on the bottom of a ceramic pan (pot or ducklings). Wash the carcasses of chickens, dry them and put them on the bottom of the pan. Salt is not necessary. Cover with a lid and put in an oven preheated to 220 degrees for 15-20 minutes. Then you should reduce the temperature to 150 degrees and continue cooking for another 20-25 minutes.

In a dry frying pan, fry the flour until light brown. Add sour cream, mustard to the pan and mix. Season with finely chopped garlic, add marjoram, ginger, salt and pepper. Mix. Pour the prepared sauce into a saucepan. Reduce the temperature to 120 degrees. Cook another 15 minutes and turn off the oven. Drizzle with sauce when serving.

Enjoy your meal!

How To Make The Perfect Stew (5 Amazing Recipes)

Stew is a dish in which vegetables are combined with meat, fish, legumes, mushrooms or seafood. The stew is seasoned with sauce and stewed, sometimes baked. National recipes from different countries of the world fall under this definition - Russian goulash, French fricassee, German Eintopf, Japanese chankonabe.

Stews differ from soups in their thick consistency and longer cooking time; it is not so much boiled as languishing over a slow fire. The latter can be called the basic principle of this kind of dishes. And here's another thing that is important when preparing a stew:

Proper cutting of vegetables implies that the longer the product is boiled, the finer it should be chopped and added to the pan earlier. If there are eggplants in the list of ingredients, then they will first have to be cut, salted and left for half an hour. Then they are washed under running water and then used according to the recipe. Such actions are necessary to remove bitterness. Spices and seasonings are better to lightly ignite on fire, this will help to fully reveal their taste potential. Water should only slightly cover the main products, but stew on vegetable or meat broth will be richer and more satisfying. At the end of cooking, you can add 50 ml of dry white wine to fish, vegetable, mushroom dishes, and dry red wine to meat. Stew is the perfect occasion for culinary experiments, you can mix different vegetables and sauces. The main thing, so that among them there is a product that will give the density of the liquid. They can be legumes, potatoes, meat, mushrooms, pumpkin.

Ragout with rabbit

Take 1 kg of rabbit meat (allowed with bones), 60 g butter, 2 onions, 1 carrot, 3 bell peppers, 5 potatoes, 5 celery stalks, 3 tomatoes, vegetable oil, dry red wine, vinegar, water or vegetable broth, rosemary, oregano, dry adjika.

Cut the meat into large pieces and fry for 10 minutes in a deep frying pan or in a saucepan with a thick bottom. Mix 3 ml of vinegar in 50 ml of water and pour over the meat. When the liquid boils away, you need to add 100 ml of wine, and again keep it on low heat until it evaporates completely, but do not forget to stir.

Cut the potatoes into cubes, onions into half rings, peppers and celery into strips, send to the meat, pour in 300 ml of water or broth, salt, leave to stew until the potatoes are ready. Then add a pinch of spices, butter, cover and simmer for 10-15 minutes over low heat.

Italian vegetable stew

You will need 4 sweet peppers, 1 onion, 5 potatoes, 3 tomatoes, half a lemon, 2 eggplants, olive oil for frying, dried basil, celery, sugar.

Cut potatoes into cubes, fry, add chopped onion and finely chopped eggplant. In a separate pan, fry the grated or chopped tomatoes in a blender for 3 minutes, add chopped peppers, celery, basil and 1 tsp to them. Sahara. Pour in 100 ml of water and simmer for 10 minutes over low heat. Then send to the rest of the vegetables and salt. Simmer under a closed lid for 10-15 minutes, then turn off the heat, squeeze the juice of half a lemon into the stew, mix and let it brew.

fish stew

You need to take 1 kg of pitted fish fillet, preferably sea, 3 squash, 2 bell peppers, 1 onion, 2 tomatoes, 100 g of fresh dill.

Divide the fillet into small pieces, salt and fry in vegetable oil. In a separate pan, fry the diced patissons, after 10 minutes add finely chopped onions, chopped peppers and thinly sliced ​​tomatoes to them. Then you need to cover with a lid and keep on low heat for another 10 minutes, so that the tomatoes release the juice. Send the fish to the vegetables, mix, add chopped dill, simmer together for 5 minutes, then keep the same amount under a closed lid. Before serving, you can sprinkle the stew with lemon juice.

mushroom stew

It will take 0.5 kg of champignons or oyster mushrooms, 2-3 tbsp. tomato paste, 4 potatoes, 1 onion, 1 carrot, half a can of canned peas, corn oil, paprika.

Cut the potatoes into cubes, carrots into strips and fry for 12-14 minutes in a deep frying pan. Then add finely chopped onions and mushrooms, after washing them and cutting them into large pieces. Stir, salt, add paprika, keep on fire for 15 minutes, stirring regularly. Then send the peas and tomato paste to the rest of the ingredients, pour in boiled water, preferably warm. It should be enough so that some of the products are on the surface. Stir the stew again and cover with a lid. Remove from heat after 10 minutes and leave to infuse. Sprinkle with green onions before serving.

Rustic ragout

The recipe involves a large number of ingredients that are prepared separately and then combined together. Therefore, you will need several pans, a large cauldron or a cast-iron pan.

Take 0.5 kg of potatoes, 1 ear of corn, 1 carrot, 1 onion, 4 tomatoes, 1 bell pepper, 100 g of pumpkin, 1 eggplant, 100 g of beans, 300 ml of chicken broth, 50 g of flour, 10 g of cinnamon, sugar, salt, vegetable oil, three types of cabbage - Brussels sprouts, cauliflower and white cabbage, 200 g each.

Cut the pumpkin into slices, salt and fry until half cooked. Boil beans and corn. Cabbage, pour boiling water, salt and keep for 15 minutes over high heat. Then turn off, grind with a blender, and drain the water into a separate container. Cut potatoes and carrots into cubes, onions into half rings and fry, add finely chopped eggplant and pumpkin to them, salt and continue to simmer slowly. In a separate pan, fry the grated tomatoes, add flour and 1 tsp to them. sugar, pour 100 ml of broth from cabbage. Switch off after 5 minutes.

Send beans, corn, cabbage, fried vegetables to the cauldron, pour everything with sauce and broth. Simmer over low heat, stirring regularly. After 10 minutes, taste for salt, season with a pinch of cinnamon and finish cooking.