Why You Should Start Eating Freeze Dried Fruits
I was always a fan of craisins, raisins, and dried blueberries as a kid, but once I was turned on to Trader Joes' freeze-dried strawberries, I started singing to a different tune. From strawberries to bananas, freeze dried fruit has become my go-to breakfast companion and a common snack food in my house. This light, crunchy treat is also really good for you, and I highly recommend you go out and buy (or make!) some for yourself. And here's why: * Low in Calories With all natural sweetening, freeze-dried fruit, will fill you up without adding unwanted calories to your daily diet. Add it on top of cereal, oatmeal, or even salads for a super sweet crunch! * High in Fiber Fiber is a great nutrient for everything from weight loss to lowering cholesterol. Freeze-dried fruit contains up to 2 g of fiber per 1/2 cup! * Natural Sugar Unlike typical dried fruits like cranberries, freeze-dried fruits contain no added sugar. That means it is all natural sugar in this tasty little snack! * Easy Storage Freeze-dried fruit is lighter than fresh fruit, so it is a great option for earthquake kits, car snacks, or natural sugar bursts while hiking or running. Here's how to make your own: 1. Place the food on a plate or tray. 2. Place the tray in the freezer. If possible, make sure the freezer is empty of other items. Try not to open the freezer while the food is freezing because it will cause ice crystals to develop! 3. Keep the food in the freezer until it has freeze dried. Test to make sure the food is completely freeze dried by removing a piece and allowing it to thaw. If it turns black, the food is not freeze dried yet. 4. Store the food. Once the food has completely freeze dried, place it in freezer storage bags. Push out the air, seal the bags, and store them either in the freezer or in your pantry!
How To Make Oyakodon (親子丼), Donburi with Chicken and Egg
A 'donburi' - or 'don' for short - in Japanese cuisine is any type of meal that is eaten over a steaming bowl of rice. Among the most internationally popular are katsudon, a rice bowl topped with a fried cutlet and covered in katsu sauce, or gyudon, which is topped with simmered cuts of beef and chopped onion. Perhaps my favorite of all the donburi meals out there, however, is oyakodon, which literally translates to 'parent-and-child' donburi because it uses both the egg and the chicken. (A little gross when you think about it, but whatever. It's delicious.) A warm bowl of oyakodon gives me the same kind of wholesome 'well-being' feeling I would get when I ate a bowl of chicken noodle soup growing up. I blame this either entirely on the chicken and onion itself or the aromatic flavors the donburi is cooked with. In any case, oyakodon is perhaps one of the simplest donburi bowls to make, and I highly suggest you try it out yourself! Pretty much all of the harder to find ingredients (particularly dashi and mirin) should be easy to find in the international section of your local supermarket. ------------------------------------------------------------- Oyakodon, Chicken and Egg Rice Bowl Chicken thigh, skin on (You can use any cut of chicken really, but I prefer using boneless skin-on chicken thigh because of all of its flavor.) 2 eggs 1/2 cup dashi broth (or chicken broth if you have trouble finding dashi near you) 2 teaspoons soy sauce 2 teaspoons honey 2 tablespoon sake (or mirin) a pinch of salt green onions, chopped 1. Place your chicken onto a cold saute pan with some oil, making sure as much meat is making contact with the pan so that cooking will be nice and even. Adjust to medium heat and continue pressing down the meat with a spatula as it cooks to make sure that every bit of the chicken is touching the pan as it goes from cold to hot. It'll make your chicken nice as crispy! 2. As your chicken cooks, mix dashi, soy sauce, honey, and a little bit of salt in a small bowl. In another bowl, throw in two eggs and lightly beat them just enough to break up the yolk. 3. Once the chicken skin is browned, remove from heat and cut the meat into small, bite-size pieces. Don't worry if your chicken isn't cooked thoroughly because it will be put back in the pan later. 4. Drain excess oil in the pan, and put it back on your stove to medium-high with the chicken. Add sake or mirin and cook until the liquid is evaporated. before adding the dashi/soy sauce/honey mixture. Cook until the liquid boils. Add the green onions and egg mixture, and cover until the eggs reach a preferred consistency. 5. Serve over rice, and as an option, garnish with flat-leaf parsley or furikake, a seaweed-based garnish you can find at most Japanese markets. Enjoy!