Rice is the seed of the grass species Oryza glaberrima (African rice) or Oryza sativa (Asian rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes).
Oryza sativa with small wind-pollinated flowers

Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. There are many varieties of rice and culinary preferences tend to vary regionally.

Ingredients

• Water
• Saucepan with lid
• Salt
• Rice
• Wooden spoon
• Fork

Instructions

Step 1

Boil water and add salt, Pour water (for every cup of rice, use 1¾ cups of water) into a large saucepan with a tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.

Step 2

Pour in rice, add it to the boiling water.

Step 3

Stir once, or just enough to separate the rice. Use a wooden spoon to separate any clumps. Don’t over-stir: That can cause the rice to become sticky.

Step 4

Cover the pot and simmer, be sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.

Salmon is a common food classified as an oily fish with a rich content of protein and omega-3 fatty acids. In Norway – a major producer of farmed and wild salmon – farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids. Salmon is a kind of fish that is so tasty. In this article I’ll teach you how to make pan fried salmon at home. Let’s taste this yummy fish.

Ingredients

• 1 (225g) salmon fillet
• 1 tablespoon olive oil
• salt and pepper, to taste
• 1 teaspoon chopped fresh thyme (optional)
• 1/2 teaspoon lemon juice (optional)

Instructions

Step 1

Bring the salmon fillet up to room temperature. This will help to ensure an even cook.

Step 2
Warm the oil in a frying pan over medium heat and add the salmon fillet, skin side down. Season to taste and sprinkle in the fresh thyme and the lemon juice, if using.

Cooking time will depend entirely on the thickness of the fillet, however as a rough guide, a salmon fillet 5cm thick will need about 8 to 10 minutes skin side down, a few minutes each side and then finally a minute or so for the top to get a nice golden blush. The salmon is done when it is evenly pink throughout and flakes easily with a fork.

Step 3
Remove the fillet from the pan and allow to rest on a warm plate for a few minutes before serving.

Notes

It is ready when the salmon is evenly pink throughout, juicy in the middle and flakes easily with a fork.

Tuna and rice is a easy food recipe for people who don’t have enough time. For cooking at home, follow the instruction and have a yummy food.

Benefits of Tuna and Rice

• Tuna is rich in potassium – a mineral that lowers the blood pressure significantly. So lower risk of stroke, heart attacks, and complicated problems, like clogged arteries.
• Iron boosts the blood circulation, improving the oxidation of the body organs, ensuring the optimal functioning.And Tuna fish has got Iron and Vitamin B.
• Findings of a research study suggest that fish consumption may be beneficial for women’s mental health.
• Rice is an excellent source of vitamins and minerals like niacin, vitamin D, calcium, fiber, iron, thiamine, and riboflavin.
• Rice is low in sodium, so it is considered one of the best foods for those suffering from hypertension.

Ingredients

• 1 cup white rice
• 1 cup water
• 1 can fish tuna in oil
• 2 tablespoons low sodium soy sauce (optional)

Instructions

Step 1

Cook rice following the instructions.

Step 2

For an on-the-go meal, follow microwave instructions.

Step 3

In a bowl, top cooked rice with tuna including the oil in the can.

Step 4

Pour soy sauce on top. (optional)

If you don’t have enough time to have a healthy food I’ll recommend to make peanut butter banana sandwich in few minutes.

 Benefits of Peanut Butter Banana Sandwich

Peanut Butter

• Peanut butter is awesome too boost your energy. So I’ll recommend eating it in breakfast.
• There are two grams of fiber in two tablespoons of peanut butter. Fiber helps keep our digestive systems healthy.
• 2 tablespoons nut or peanut butter at least five days a week can lower the risk of developing diabetes by almost 30%.
• Peanut butter contains about 49 grams of magnesium, which is good for muscle recovery, mental health and also great for bone building.

Ingredients

• 1 banana
• 2 slices bread
• 1 tablespoon peanut butter
• ½ tablespoon cinnamon
• 1 tablespoon olive oil

Instructions

Step 1

Smear the peanut butter on both slices of bread.

Step 2

Cut the banana into about 1cm thick slices and layer them over just ONE slice of bread.

Step 3

Sprinkle cinnamon over them.

Step 4

Place both slices on top of each other.

Step 5

Add oil to the pan and fry both sides for 2-3 minutes until nice and brown and yummy and tasty and boom! Back to bed.

If you are searching for a breakfast recipe I have a good one! In this article I’ll teach you to cook bell pepper eggs in few minutes.

Cook eggs in olive or canola oil instead of butter to reduce the total saturated fat content of your meal.

Benefits of Bell Pepper Eggs

• Eggs are a nutritious source of protein, and one large scrambled egg contains 6.09 grams.
• Bell peppers is impressive sources of vitamin C. Vitamin C helps your body metabolize protein, contributes to the transmission of brain neurotransmitters and helps prevent infection.
• Bell peppers are a healthy source of vitamin A, a nutrient your body needs for healthy eyes, bones and cells. Vitamin A is also essential for the health of the linings of your respiratory, urinary and intestinal tracts.

Ingredients

• 1 bell pepper, sliced into 1/4″ rings
• 6 eggs
• kosher salt
• Freshly ground black peppers
• 2 tablespoon Chopped chives
• 2 tablespoon chopped parsley

Instructions

Step 1

Heat a nonstick skillet over medium heat, and grease lightly with cooking spray.

Step 2
Place a bell pepper ring in the skillet, then sauté for two minutes. Flip the ring, then crack an egg in the middle. Season with salt and pepper, then cook until the egg is cooked to your liking, 2 to 4 minutes.

Step 3
Repeat with the other eggs, then garnish with chives and parsley.

Börek is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, of Turkish origins and also found in the cuisines of the Balkans, the South Caucasus, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is occasionally sprinkled with sesame or nigella seeds. Early origins of Spanakopita Greeks have been eating these pies since ancient times. One of the earliest references to one comes from the poet Philoxenos in the fifth century B.C. Philoxenos writes that at the end of a banquet the hosts served a cheesecake made with milk and honey that was baked like a pie. (Sigara Borek)

Ingredients

• 4 fresh ‘yufka’ sheets
• 600 grams feta cheese
• 2 tablespoons Italian parsley (chopped)
• dash salt
• dash pepper
• Vegetable oil for frying

Instructions

Step 1

If you’re using round ‘yufka’ sheets, use a pizza cutter or sharp knife to cut them into triangles. Divide each circle into eight to ten triangular slices like you are slicing a pizza. The wide base of each triangle should be about four to five inches wide.

Step 2

If you are using frozen phyllo, thaw it gently according to the package directions. Here are some tips on working with frozen phyllo.

Step 3

Using two phyllo sheets, one on top of the other, begin at the center point of one of the short edges. Cut diagonally down to the left bottom corner. Starting again from the top center point, cut diagonally down to the right bottom corner. This will give you three pastry triangles from each rectangular sheet.

Step 4

In a small bowl, crumble the white cheese or Feta with your fingers. Add the chopped parsley and salt and pepper to taste.

Step 5

Take a pastry triangle and position it so the wide end is at the bottom and the point is pointing away from you. Spread about a tablespoon of the filling in a thin line near the bottom edge, leaving about one-half inch empty on each side.

Step 6

Before you begin rolling, fold the bottom right and left corners of the pastry toward the center to cover the edges of the filling. This will trap the filling inside as you roll the pastry up.

Step 7

Using your fingers, gently roll the pastry away from you toward the point of the triangle. Try to tuck in any open edges as you go along. When you get to the end, wet the inside of the point of the triangle and stick it to the roll. This will seal it keep it closed as it fries.

Step 8

Heat about two inches of oil to frying temperature. Add several pastries to the pan leaving some space in between them to prevent them from sticking to each other.

Step 9

Using prongs or a fork, move them around as they fry for a more even color. When the ends begin to brown, flip them over and let the other side cook. When the pastries are done, they should be golden-brown all over with darker ends.

Step 10

Drain the pastries on a thick layer of paper towels before serving

Pasta salad (Pasta fredda) is a salad dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer, side dish or a main course. Pasta salad is often regarded as a spring or summertime meal, but it can be served year-round. (Spaghetti Salad Recipe)

Ingredients

• 1 package thin spaghetti
• 1 cup thin salami slices
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1/2 cup black olives thinly sliced
• 1/2 small red onion diced
• 1/2 cup Parmesan cheese
• 5 tablespoon fresh lemon juice
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions

Step 1 

Cook spaghetti according to package directions. Add a teaspoon of olive oil so pasta does not stick together.

Step 2

In a large bowl, add salami, tomatoes, cucumber, red onion and olives.

Step 3 

Combine remaining ingredients. Add the Parmesan cheese and gently stir together.

Stuffed eggplants are a dish typical of many countries. Eggplants are stuffed with meat (lamb) and rice. In Turkey, this dish is called Patlican dolmasi. The ingredients include eggplant, minced meat, rice, onion, tomato paste, tomato, parsley, mint, salt, black pepper and sunflower oil. Optional ingredients include sumac, lemon juice, allspice, cinnamon, pine nuts, almonds, walnuts, mint, and olive oil which may be added for a better taste.

Ingredients

• 1 teaspoon paprika
• 1 small bell pepper
• 2 eggplants, cut in half length-wise and center scooped out
• Olive oil (about 4 tablespoons, divided use)
• Salt
• Black pepper
• 1 small onion, finely diced
• 1/2 pound lean ground beef
• 4 cloves garlic
• Pinch red pepper flakes (optional)
• 1 1/2 cups cooked basmati rice (you can get this from ½ cup uncooked rice cooked with ¾ cup water)
• 1/2 cup chopped cherry tomatoes
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon chopped fresh mint leaves, plus a couple extra leaves for garnish

Instructions

Step 1

Take 2 eggplants and cut them in half.

Step 2

Heat up a large pan over medium-high heat and spray with the pan spray. Lay out the eggplant slices and after 5-6 minutes, flip over to the other side.

Step 3

While your eggplant is frying, prepare your filling by placing a pan over medium-high heat, and drizzling in about 1 tablespoon of the oil; once hot, add in the diced onion and saute for a few minutes until tender, then crumble in the ground beef and cook that for a few minutes with the onion; add in the remainder of the seasoning mix, along with a couple of pinches of salt and pepper, the garlic and the red pepper flakes (if using), and continue to cook until the meat is cooked through.

Step 4

Add to the cooked ground beef the cooked rice, the chopped cherry tomatoes, the chopped parsley and mint.

Step 5

Fill each roasted eggplant cavity with generous, equal portions of the warm filling, and place onto a plate; drizzle over with greek yogurt, and garnish with extra mint or parsley, if desired.

Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created. In North America, the term “wild cucumber” refers to plants in the genera Echinocystis and Marah, but these are not closely related. The cucumber is originally from South Asia, but now grows on most continents. Many different types of cucumber are traded on the global market. (Cucumber Salad Recipe)

Ingredients

• 2 cucumbers
• 1 tablespoon salt
• ½ large red onion thinly sliced (optional)
• 1 clove garlic minced
• 1 cup mayonnaise
• 2 tablespoons white distilled vinegar
• 2 teaspoons fresh dill
• 1 teaspoon sugar
• 1 teaspoon ground pepper

Instructions

Step 1

Thinly slice the cucumber and add to a large bowl. Sprinkle with salt, stir well, and let set for 30 minutes.

Step 2

Stir cucumbers again and drain the liquid out of the bowl. Pat cucumbers dry with a paper towel.

Step 3

Add the red onion, garlic, mayonnaise, vinegar, dill, sugar, and pepper to the bowl with the cucumbers and stir to combine.

Step 4

Chill in the fridge for 30 minutes before serving. If desired, drain any excess liquid out of the bowl before serving.

The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste.

British madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, these are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.

Ingredients

• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup granulated sugar
• 3/4 cup all-purpose flour
• 6 tablespoons butter melted
• powdered sugar
• Glaze
• 3/4 cup confectioners sugar sifted
• 2-3 teaspoons milk or cream
• 1 teaspoon strawberry jam
• food coloring

Instructions

Step 1

Melt butter and let it cool to room temperature.

Step 2

Meanwhile, beat eggs, vanilla, and salt with an electric mixer until light in color. Gradually add in the sugar and continue beating for 5-10 minutes until mixture is thick, pale, and drops down in the bowl like ribbons.

Step 3

Sift a third of the flour into the egg mixture, folding it in after each addition.

Step 4

Take about 1/2 cup egg mixture and mix it with the cooled butter.  Mix this tempered butter into the rest of the batter, folding it in until combined.

Step 5

Cover batter with plastic wrap and chill in fridge for 60-90 minutes.

Step 6

Preheat oven to 350°F. Brush molds with melted butter and then use a cookie scoop to drop the batter into the wells. No need to spread. Bake for 11-13 minutes or until edges start to lightly brown and tops spring back when gently pressed with your fingertip.

Step 7

Immediately remove from pan onto a cooling rack with the bottom ruffle edge up. Sprinkle with powdered sugar and serve.

Step 8

Mix all glaze ingredients together and dip warm Madeleines in.