Meal Prepe Essay

First, you spread out your ingredients on the table, open up all the packages. Then you get your pot and fill it up with water, halfway to the top. Take your meat, place it in the pot and let it boil for three hours until its tender. Be sure to add lots of salt to the meat, this will help tenderize the meat. Peel and clean all the chiles (anchos and guaillo), make sure you remove all the seeds and the veins. If you have sensitive eyes or skin, I would advise that you get some gloves and don’t touch your eyes (they are very hot and will dye your skin red and burn). Then take the chiles and pass them through a pan of oil. Boil the chiles in a separate pot from the meat. After this put the chiles in a blender and blend them with the four cloves of garlic and more salt. Separate

Now you have to bring the soup together with all the beautiful roots and veggies you're ready to cut. At this point you're almost ready to dig in. Take out your cutting board and carefully start cutting the 3 plantains in 6 pieces, the yam in 6 pieces, the 2 corns in ½ , the taro into ½ and the west indian pumpkin in ½. After cutting all you roots add into the pot aside with meat and let simmer for 15 minutes.

Boil chicken bones in a large pot. Peal and chop onions. Take out celery strings and chop. Dice parsley. Chop tomatoes (my mother and I always leave the skin on for more nutrients and flavor).

Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot. Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes. When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual

9. Chopping- you need to be able cut up the mangoes, onion, cucumber, jalapeno, limes and cilantro.

I had 2 cotton balls, 2 lemons, and 2 oranges. I rubbed all 6 of the items on the floor and let them sit for a day in a fruit bowl. I put one of each in 2 seperate bags after the day was up and one of them I put in the refridgerator and the other I put in the corner of

into small cubes. Boil the potatoes: Place potatoes in a pan and cover with water.

5) At restaurants, plan ahead to take home leftovers. Remove bread and chips and focus on enjoying the meal.

When I’m eating this meal I need to have a lot of lettuce, so I cut up a whole bunch of it. I just put a big chunk of it my plate on top of all the other ingredients. And if I have some lettuce left over, I shred it up and just set it aside on my plate for later. I then spread all everything out and drizzle salsa all over it. After everything is together on the dish, I mix it all up and eat it with a fork.

In my world, meal planning isn’t a diet scheme or an unbendable set of rules. Rather, it’s a constructive tool to help design a healthy diet.

Next, add the sliced vegetables over the pizza, throw on the spices you like, and then sprinkle the cheese on top.

They are prepared and placed in shallow trays with a small amount of water. The trays are covered and placed in a steamer. They are cooked until the fruit is softened but not broken up.

Stick with fresh fruits and veggies that hold up well at room temperatures, such as apples, carrots, onions, and potatoes.

If salads need to be prepared advance, packed the salad in salad plate with wrapper and

It iѕ advisable tо scrub vеgеtаblеѕ rather thаn tо peel thеm. Most nutrients can bе found in thе ѕkin of thе vegetables. To gеt thе most оut of уоur vеgеtаblе, уоu can ѕtеаm уоur vеggiеѕ оr рut them in a miсrоwаvе оvеn rаthеr thаn boil them.