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Before you jump to Potato Soup recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
You already are aware of how essential it is to have a fit and healthy heart. Give it some thought: How can the rest of your body remain healthy if your heart is in unhealthy? You already know that if you want your heart to be healthy, you must lead a good and healthy lifestyle and exercise regularly. Did you already know, though, that there are some foods that can help your heart be healthier? In this article, you will learn which foods are good for your heart.
Fish is probably the heartiest food you can eat. You already know this since, by now, you’ve probably been taught to consume fish at least two times each week. This is especially true for individuals who suffer from heart problems or are concerned that their hearts are not in good shape. Fish is rich in Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Try to consume fish in two meals during each week.
There are lots of foods that are good for your body. To be sure, the foods mentioned in this article can help your body in all sorts of ways. They are particularly wonderful, however, for promoting a healthy heart. Try to start incorporating these foods in your diet each day. Your heart will thank you for it!
We hope you got insight from reading it, now let’s go back to potato soup recipe. To make potato soup you need 10 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to prepare Potato Soup:
- Provide 2 strips lean bacon, chopped
- Prepare 1 cup finely sliced leeks or onion or 8 large green onions with tops, finely sliced
- You need 2 clove garlic, minced
- Prepare 3 medium-sized potatoes, peeled and cubed
- Get 1 3/4 cup lower-sodium chicken broth
- Get 1/2 tsp salt
- Get 1/4 tsp white or black pepper
- Use 2 cup low-fat(1%)milk
- You need 3 tbsp all-purpose flour or potato flakes
- You need 1 tsp dried basil leaves
Instructions to make Potato Soup:
- In a large saucepan, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain bacon on paper towels; set aside. Add leeks and garlic to reserved drippings and cook until tender. Add potatoes, broth, salt, and pepper. Bring to a boil. Lower the heat and simmer, covered, for 20 minutes or until potatoes are tender. Using a fork, slightly mash the potatoes against the side of the saucepan.
- In a medium-sized bowl, wisk together the milk, flour or potato flakes, and basil; stir into potato mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir 2 minutes more or until thickened. Ladle soup into bowls. Top with bacon. Serve with corn bread. Makes 6 side-dish servings.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Keep 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, vegetables or eggs you’ll need to wash them completely.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material. Independent raw food from ready-to-eat food
Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the food won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed thoroughly
Buy raw meat or fish and store 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, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to make sure everything you are going to use was saved correctly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say how long you can keep the food and whether it needs to go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for more. But it will go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For example, you might see’eat in two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be detrimental, but its 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. After this date, that the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you ill.
If your plan is to use an egg after its best before date, be certain that you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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