Mom's Beef/Pork Bones & Winter Vegetable Soup😍 recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is about balancing the energy we take in using the energy we burn (energy out).
Tips for seeing the energy you take in:
Enjoy a variety of foods from each of the five food groups in the amounts recommended Observe your portion sizes especially foods and drinks that are high in kilo-joules Restrict your intake of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, choose food or drinks that have fewer kilo-joules in other foods in the day.
Tips for watching the energy you burn off:
Be active in as many ways as you can throughout the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting period at work Exercise regularly at least 30 minutes of moderately intense activity on most days Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several diseases.
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We hope you got insight from reading it, now let’s go back to mom's beef/pork bones & winter vegetable soup😍 recipe. To cook mom's beef/pork bones & winter vegetable soup😍 you only need 24 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to cook Mom's Beef/Pork Bones & Winter Vegetable Soup😍:
- Take 500 g Beef Bones, wash first (add 4 cubes Beef bouillon); or
- You need or 500 g Pork Bones, this one gives a sweet flavour to the soup!
- Use or 500g Chuck beef steak,wash, cut in 2.5cm×2.5cm size, or
- Provide 3 medium Potatoes, peeled, dice into even 2,5cm cube size
- You need 2 cups chopped Onions (pre-fried first in
- Take 3 tbs Rice Bran Oil: after halfway cook,then lift out&set aside)
- Prepare Kettle with boiling water
- Use 3 medium Carrots, peeled, slice thinly then cut into 1.5cmx1.5cm
- Take 2 med Parsnip peeled, cut in small even size 1.5cmx1cm
- Get 6 stalks thick Celery (discard the leaves), slice
- Get 1 Leeks,wash,discard top green,keep the white stalk&slice finely
- Provide 6 Curly Kale(black cabbage)leaves,discard the middle stem and
- Take 5 Red Curly Kale. Discard the middle, chop roughly the leaves
- Provide 150 g Chard (Silverbeet),chop roughly the large leaves
- Prepare 3 cloves Garlic (1 tbs minced garlic)
- Get 6 cm Fresh Ginger, chop very finely
- Prepare 2 fresh Tomatoes, chopped roughly (optional)
- You need 1 bunch Parsley, chopped finely
- You need 2 tbs Salt
- Provide 1 tbs Black pepper
- Take 1 1/2 tsp ground Smoke Paprika
- Prepare 1 tsp ground Nutmeg
- Get 1 tbs Cardamom tiny granules
- Get 8 whole Cloves
Steps to make Mom's Beef/Pork Bones & Winter Vegetable Soup😍:
- In a big pot for soup,put 1tbs Rice Bran oil & onions, stir-fry until onions are soft (half cook) then add Beef or Pork bones,salt,lots of water till the top&turn the heat up&cook for 10' then add all veges: Potatoes,Leeks,Parsnips,Carrots, Chard(Silverbeet),Kale(2 types),Tomatoes,Celery,Parsley,Garlic,Ginger,Salt,Black Pepper,CayennePepper,Smoke Paprika,Nutmeg,Cloves,Cardamoms,Beef bouillon,mix them all; put the lid on&when starts to boil then turn down the temp to low& cook simmering for 10'.
- Cook uncovered, taste the season, then put the lid back,turn heat at very low temp, cook until the beef is tender then turn off. Remove the pot from the stove. Ladle soup into serving bowls.😍To some loves to have their bowl of soup added with 3 tbs steamed rice.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Maintain worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like meat, fish and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely first
Buy raw fish or meat and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to make sure everything you are going to use was saved properly (based on any storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say how long you may keep the food and whether it must go in the refrigerator.
This sort of food frequently has special packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you may see’eat in two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it doesn’t mean that the food will probably be harmful, but its own flavour, texture or colour may begin to deteriorate.
An exception to this can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date, that the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is on using an egg after its best before date, be sure that you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are strong, such as in a cake or even as a hard-boiled egg.
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