Caldo Verde com Chouriço (Portuguese Collard Green Soup) recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in with all the energy we burn (energy out).
Tips for watching the energy you require in:
Enjoy many different foods from each of the five food groups in the quantities recommended Observe your portion sizes especially foods and drinks that are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, choose meals or drinks that have fewer kilo-joules in other meals daily.
Tips for seeing the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting period at work Exercise frequently at least 30 minutes of moderately intense activity on most days Do more activity when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent several ailments.
Before you jump to Caldo Verde com Chouriço (Portuguese Collard Green Soup) recipe, you may want to read this short interesting healthy tips about Foods That Are Helpful To Your Heart.
You already are certain that you have to have a fit and healthy heart. Here’s something for you to think about: if your heart is not healthy then the rest of you won’t be either. You already know that daily exercise and a healthy lifestyle are imperative in terms of the general health of your heart. Do you know, though, that there are several foods that can help you have a healthy heart? In the following paragraphs, you will discover which foods are beneficial for your heart.
Fish is just about the healthiest food you can include in your diet. You already know this since, by now, you’ve likely been instructed to consume fish at least two times each week. This is particularly true if there are some issues with your heart or if your heart is in not too good a shape. Fish is loaded with Omega 3’s which are what allows your body to process bad cholesterol. Try to eat fish a couple of times every week.
There are plenty of foods that you can consume that are beneficial for your body. The truth is that each of the foods that we’ve mentioned here can help your body in a variety of ways. They are especially great, though, for promoting a healthy heart. Try introducing these heart-healthy foods into your diet regularly. Your heart will greatly benefit from it!
We hope you got benefit from reading it, now let’s go back to caldo verde com chouriço (portuguese collard green soup) recipe. To cook caldo verde com chouriço (portuguese collard green soup) you need 8 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):
- You need 2 tbs extra virgin olive oil
- Take 1 chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds
- You need 1 large onion, diced
- You need to taste Salt and white pepper,
- You need 3 garlic cloves, minced
- Use 6 large potatoes, peeled and chopped
- Get 4 cups chicken stock AND 3 cups of water
- You need 1 pound (medium bunch) collard greens or kale, sliced thin *****
Steps to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):
- In a large pot, add your olive oil and brown the chouriço on medium heat. Allow the fat from the sausage to really come out as this helps flavour the soup. Once done, remove chouriço with slotted spoon and set aside
- Add the onions and cook until translucent, then add your garlic. Stir to combine
- Add your raw potatoes to the pot, stir then add your water and chicken broth. Bring everything to a boil, then reduce heat and let simmer until the potatoes are fork tender
- Using a wand blender, puree the soup to a smooth consistency. You want it mostly smooth but a few SMALL potato pieces are fine.
- Season with salt and pepper to your taste. Add your collard greens (or kale) and your choiriço back to the pot and bring back up to just a boil, then reduce heat and let simmer for 3-5 min
- Serve with bread if desired
- ** note: remember to remove the stem from your greens
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some steps to help protect your own loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily 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 foods like meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any bacteria that get onto the food won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly
Buy raw fish or meat and shop on the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to make sure everything you’re going to use was saved properly (according to some storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state how long you may keep the food and whether it must go from the fridge.
This kind of food frequently has particular packaging to help keep it fresh for more. But it is going to go off quickly once you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you may see’eat in two days of launching' on the label. 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 harmful bacteria. Best before dates
When this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, texture or colour might start to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, be sure that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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