Project Advance 2 - Chop Suey

Report on the healthy cooking project.

Recipe’s name: CHOP SUEY

Group members: Oscar Celis Laura Nájera Sebastian Tilagui

Last meeting held: 27/04/12

Next scheduled meeting:02/05/12

Activities done in the current session: In this session we are going to show you the different kinds of recipes that you can cook. These kinds depend of the ingredients that you would use and they do not required a lot for cooking them. Last we will explain the preparation of one of them.

Agreements: We agree to show the different versions of the chop suey, and focus in one of them.

Short description of the advances in the task: We select the calendar for working in the project and search more information about that. In addition we search the ingredients for the recipe and its costs. Usually chop suey has a lot of meat (like chicken, fish, beef, prawns, or pork) and eggs, cooked quickly with vegetables), for that we think that this recipe is cheap and easy to cook at home.

Changes made to the task: We are going to show the preparation of the chicken chop suey version because we think that this one is the healthiest version.

Some people think that there is only one kind of chop suey, but that is not true. We want to show the different versions that you can prepare changing a couple of ingredients, that way you can pleased people with different tastes.

 

 

Here are the different kinds of chop suey:

·      Chop suey with pork: this dish is prepared with pork and vegetables cooked in a flavorful sauce. The recipe calls for pork but beef can be used instead.

·      Chicken chop suey: this dish is prepared with chicken and mushrooms.

·      Lunch counter chop suey: Straight from Woolworth's lunch counter, circa 1950. It brings back memories of what passed for Chinese food in western restaurants.

·      Oven chop suey casserole: A nourishing, easy to make dish - just combine all the ingredients, bake, and serve over chow mein noodles.

We choose the chicken chop suey for being the healthiest version, now we show how to prepare it:

Ingredients:

·      4 spoonful of soja sauce

·      2 teaspoonful of white sugar

·      500 gr of chicken breast without bones and skin

·      3 spoonful of olive oil

·      2 onions

·      2 garlic bulb

·      200 gr of chinese roots

·      3 teaspoonful of sesame oil

·      1 spoonful of cornstarch

·      3 spoonful of water

·      425 ml of chicken broth

Preparation:

We begin by mixing the soja sauce with sugar, stirring till these are completely dissolved.

Clean the chicken breast, cut them in thin strips and marinate in the soja and sugar. Let it rest about 20 minutes in the refrigerator.

In a wok sauté the chicken with olive oil about 2 minutes.

 

Now add the cut onions and the crushed garlic bulbs. Add too the chinese roots and fry the mix for 4 minutes and finally add the sesame oil.

 

In a stewpot boil the chicken broth adding the cornstarch dissolved in the water stirring till the mix thicken.

Lets finish serving on a dish the sauté chicken with the vegetables and above it the chicken sauce and leek cut in thin strips.

Reference:

http://chinesefood.about.com/od/chopsuey/

http://www.directoalpaladar.com/recetas-de-carnes-y-aves/chop-suey-de-pollo-receta

http://www.cocinarecetas.net/chop-suey-de-pollo-78400.html

http://www.chinese-foodrecipes.net/2011/05/chicken-chop-suey-recipe.html

Spanish Omelette History

From this easy dish, also called potatoes omelette, the first known document that is mentioned is called " memorial de la ratonera", an anonymous document addressed to the Navarra´s courts in 1817, in this is shown how all the farmers of the region lived in misery, and in this document there is a quote, which is:

"...two or three eggs in an omelette for five or six, because our women know how to do big and fat with a few eggs mixing potatoes, bread atapurres or otherwise...".

Also, there is a leyend about a men called Empero, he invented the potatoes omelette or spanish omelette as a simple, fast and nutritive dish with wich he can satisfy the hungry of her army.

Recently the book The potato in Spain. History and agroecology of the tubercle written by Javier López linaje,  scientist at the Center for Humanities and Social Sciences,  places the origin of the Spanish omelette in the town of Villanueva de la Serena. The above book contains specific data that talks about the omelette in this town about twenty years before the first mention in the traditional legend, but such information is currently being studied by several state and local historians.

A new theory of its discovery is due to the Aragonese chef Theodore Bardají because the March 17, 1935 in the weekly is made known an original recipe of the omelette. This is what we know today as Spanish omelette with fried variant that does not beforehand the potatoes and onion. It is very possible that this is the closest source of the recipe for omelette that is cooked today.

Danilo Moncaleano

Sebastian Gomez

Cristian Duquino

Maria Alejandra Casas Prieto

Mexican tops II

Healthy Burritos Ingredients

ü  1 green pepper, thinly sliced ​​or diced.

ü  1 red pepper cut in the same way that the green pepper.

ü  1 cup thinly sliced ​​mushrooms.

ü  Tortillas for Burritos.

ü  1 Bottle plastic fruit salad to measure the cooking wine.

ü  Seasonings to taste.

ü  1 Tray of filleted and skinless chicken.

ü  1/2 tomato, sliced ​​or diced.

Vegetarian Nachos Ingredients

·         Kanikama, 250 g.

·         Apple, 2.

·         Canned peaches, 2.

·         Palmitos 250 g.

·         Cream cheese, 1 pot.

·         Salsa "golf"

Nutrituve Quesadilla Ingredients

§  2 tortillas

§  1/2 cup egg substitute

§  A teaspoon of black pepper

§  A teaspoon of cayenne pepper

§  2 tomato slices

§  2 slices of low fat cheese

§  2 slices of onion

Nutritional information (per serving):

Ø  Calories: 216

Ø  Saturated fat: 1 g

Ø  Sodium: 451 mg

Ø  Dietary Fiber: 2 g

Ø  Total fat: 4 g

Ø  Carbohydrates: 30 g

Ø  Sugars: 3 g

Ø  Cholesterol: 2 mg

Ø  Protein: 15g

Lorena Rios Hernandez

Jhonatan Gamboa Hidalgo
Luisa Ascencio 

Mauricio Peña Acosta

                                 Fondue                           

The fondue is a typical Swiss food, originating in the Jura mountain ranges and north of the Alps near the French-Swiss border. Original fondue, which spread to neighboring regions of France and Italy, was a cheese fondue. It has led tomany variations and its fame has spread to many countries.

Consists in immersing a skewer with small pieces of food in hot liquids such as melted cheese, oil and chocolate in a small pot of clay or cast iron, common to all the guests and placed in the center of the table, the container caquelon called typical or fondue for Spanish speakers. Diners are served using a metal skewer two or three points, with which introduced into the cheese pieces of bread, chunks of meat in the oil, fruit orchocolate variant.

The origin of the recipe could be found in the ancient custom of the shepherds andmountaineers to heat the pieces of old cheese, so hard, not just to soften them, but alsoto form a hot meal. The first version of fondue appears in 1825 in the book of French chefJean Anthelme Brillat-Savarin's Physiologie du gout, who claimed to have discovered in the Canton of Vaud. The cheese melted in a mixture of eggs and butter. This old versionis repeated throughout the nineteenth century (Alexandre Dumas father named in hisGrand dictionnaire de cuisine in 1873) until the publication of a recipe without eggs andwhite wine in the cookbook La cuisine pratique (The kitchen practice), winner of theSwiss culinary exhibition in Zurich in 1885. One can infer from this that the Swiss fonduein its current form, with wine and cheese, pre-date 1885. The cheese fondue is also a traditional dish in the French regions of Savoie and Franche Comte, and in the Italian regions of Valle d'Aosta and Piedmont. In Savoie, fonduebecame fashionable in the 1930s and has since become a classic of regional tourism.

Cheese fondue: (5 people)

Ingredients:

Ingredients:

• Cheese: Gruyere (500 gr.)    Emmental (300 gr.)     Appenzel (can substitute or alternative mix)
• Garlic.
• Dry white wine.
• Lemon.
• Brandy and cornstarch.
• Black pepper.
• Curry.
• Previous day's bread.

Preparation:

1. Prepare the tools carefully. The Caquelon (special container for fondue), the stove to heat it on the table and the spikes (long holders) are required. Handling the stove (take care because if you don´t be carefully, you can burn). Use the appropriate alcohol. Fill the bowl of alcohol. Leave ready to turn on the table, taking care not to drip any alcohol on the tablecloth.
2. Take the Caquelon and rub a couple of garlic until garlic leave a film on all surfaces. Apart prepare the cheese. Emmental and Gruyere, grated best, the most tender (nipple, gorgonzola, etc.) cut into small pieces.
3. Put the Caquelon over medium heat in your kitchen. If a hurry add small glass of white wine and the juice of half a lemon and wait until you are about to boil. Then add the cheese. However, our tip is that just add a little wine without haste, the remaining wine and lemon juice until the liquid cheese to be creamy support and not be too solid.It is very important to move well in the cheese melts Caquelon while. Do it with a wooden spoon and do not move the cheese making "eight". We insist, does not steer: make "eight" large, throughout the Caquelon, while moving the cheese quickly.
4. When the cheese has melted, some additions may have given him problems (nipple, gorgonzola, etc..). Add a few tablespoons of cornstarch dissolved in a little brandy. Gradually add the mixture. Continue to "eight" vigorously and cheese will link. (you can add a little brandy, which gives a delicious taste)
5. With the cheese and tied, add black pepper and curry to taste. If you choose to be conservative, may be pepper and curry to the table, and when placing the top of the stove Caquelon on the table, go adjusting the amounts of pepper and curry (or nutmeg) to taste of the guests, according to the go testing and receiving impressions ... 
6. Place the top of the stove Caquelon already on the table where they eat. Please cut the bread given by way of trying to split the crust of bread to all guests. Place the bread on hand for guests. 

Healthy:

Besides calories cheese contains the following nutrients:

Provides vitamins A, D, B12 and B2, which protect against infection, skin care, enhance healing and promote the smooth functioning of the cardiovascular and nervous system.

It contains good quality protein, like red meat, which help build, repair and maintain body tissues.

It is rich in calcium and phosphorus, which help form andcremiento bones. A serving of 100 grams of cheese equals a contribution of 1000 mg of calcium, more than enough for the daily requirement of this mineral.

 

Chocolate fondue:

Ingredients:

 

• Cream : 200 CC
• Bittersweet chocolate: 300g
• Condensed  milk
• 1 can
• grated orange peel
• 1 tablespoon
• orange liqueur: 50CC

 

Preparation

  • It made ​​the cream in a pan suitable for heating in flame.
• Allow to warm to avoid coming to the boil, over low heat
• Cut the chocolate and add to pot. It will gently stirring until completely melted
• Then add the condensed milk, orange zest and liqueur
• It will stir everything until a smooth cream and clear
• Remove from heat and change to a suitable container to serve on the board
• To bathe in chocolate can be peeled and cut different nuts or fruits such as strawberries, kiwis, bananas, apples, oranges, etc.. You can also bathe cakes, cookies and all kinds of sweet pastries such as croissants, muffins, meringues i want all those who cut into cubes (the size of a mouthful) or stuck on a skewer 

 

Healthy:
The nutritional and energy value of the chocolate is very high. In fact, cocoa provides 293 calories per 100 grams and
chocolate,depending on their composition, brings between 450 and 600calories.

Because of its energy supply, is a product recommended forsituations requiring an additional energy input such
as in sports orintense physical exercises.

Group members:

Camilo rodriguez

Oscar Yopasa

Paola Restrepo

Daniela Marquez