PREP TIME: 30 minutes | COOK TIME: 5 minutes | TOTAL TIME: 35 minutes | YIELD: 4 servings Cup Noodles was a staple in our home. I think it’s a staple in most Korean households. There are just so ma…
Having people over to your home for dinner? Here are 10 great meals for large groups that are crowd pleasers and won't have you in the kitchen all day!
On this page you will find a list of recipes, ingredients, and other info about food in ancient Israel. COMMON MEALS Two daily meals were usually eaten. Here are an example of common meals eaten: Late Morning Meal: Could include roaster grain, olives, figs or grapes, and bread with garlic, onions, or black radishes. Water or wine were drunk. Evening Meal: A vegetable stew, served in a common pot, that family members would dip their bread into. Sometimes small bowls would be used. Occasionally fresh or dried fruit, or cheese, would be served alongside the soup. Water, wine, or milk was drunk. RECIPE IDEAS Lentil Soup and Barley Flatbread A common daily meal throughout Isreal. Ashishim This was a fried lentil cake...honey-dipped pancakes made from crushed red lentils and sesame seeds. Pressed Dried Fruit While I don't have a "recipe" for this, this seems easy to do, and pressing dried fruit into blocks or clusters might be something you could do with kids as an activity. Raisins were pressed together into clusters and dried, which kept the interior raisins softer. Dates were sun dried and pressed into blocks to dry more, then used throughout the year Meaty Stew Cuts of meat (see meat section) were boiled with garlic and leeks, and flavored with cumin and coriander (it was Babylonian dish thought to be used in Israel too). Stewed meat was considered a dish worthy of serving to honored guests (Judges 6:19-20). Here's some recipes I found that used only ingredients they had at the time. Stewed Lamb with Cumin and Coriander Babylonian Stewed Meat INGREDIENTS Here are some ingredients available in ancient Israel. There may be more ingredients they had access through trade, or which I just haven't found through my sources. I've tried to note which one I know were introduced later, or were only available through trade. Meats Storing meat was difficult, so larger animals were often saved for special occasions. Goat and mutton was often eaten during celebrations, festivals, and sacrificial feasts. Beef was regarded as a delicacy, and served at royal banquets. Dried fish was also eaten by wealthy in inland cities, and fresh and dried fish were eaten by rich and poor living near the sea. Chicken and pigeon were the principal poultry in Roman times (NT). Meat was often cooked in a stew, but also roasted over an open fire (always done for passover lamb). Meat was preserved by smoking, dryng and salting. Many meats were forbidden by the Torah, but the meats below were, to my knowledge, available and allowed. I am not including meats such as pork, that while available, were not allowed to be eaten. Goat Lamb (mutton) Fish (fresh and dried) sea bream grouper meager grey mullet Nile perch (imported dried) Beef/veal (only eaten by wealthy) Deer (red and fallow deer, wild game) Gazelle (wild game) Chicken (domesticated, became common around 2nd century BC) Pigeon (wild and domesticated, but could only be raised in small numbers) Geese (domesticated) Turtledoves (domesticated and available wild April to Oct) Partridges (wild) Quail (wild) Other wild game Some types of locusts Dairy Until the domestication of the chicken (2nd century BC), eggs were considered a delicacy. Milk (goat and sheep's milk) Butter Cheese (mostly from goat and sheep's milk) Eggs (from domesticated chicken, pigeon, turtledoves, ducks, geese, and also wild birds such as quail and partridge) Grains/Flours Bread was eaten with every meal. Porridge was made from ground grain, water, salt, and butter, to which oil and fruits was sometimes added. Click links for more about threshing grain, and bread making. The cooking methods used produced flat loaves of bread that were broken, not cut. Matza (unleavened bread) was eaten at Passover. In Roman times (New Testament era), other cooking methods were introduced that allowed for thicker loaves. The Mishna (Hallah 2:2) mentions one type of bread made with fruit juice substituted for water (which worked to leaven the bread and added sweetness). Fennel and cumin were sometimes added to bread for flavoring, and bread was sometimes dipped in oil or vinegar. Unripe grains were also eaten fresh, or roasted over a fire and eaten. Barley (two-row) Wheat (various types...see below) - Emmer - earliest native wheat domesticated in Canaan, time consuming to de-husk - Einkorn - another early cultivated wheat - Duram - a descendant of emmer that largely replaced it during the Iron age, as it was easier to remove the husks, though it was more difficult to grind (and had to be sifted to obtain fine flour). Primarily used for porridge, though also used for bread. - Common Bread Wheat (Triticum aestivum), became popular for making bread after the Greek conquest (so, in New Testament era) Carob (can be ground into flour) Rice (introduced during Persian period sometime after 539 BCE, so was not used before the Isrealites were allowed to return to Jerusalem after exile in Babylon) Lentil/Bean flour - Ezekiel 4:9 mentions a bread made with barley, lentils and bean (presumably ground into flour). Fruits Grapes, dates, and figs were the most commonly used fruits. Apricots (fresh and dried) Carob Dates (from date palm,) Figs (fresh and dried) Grapes and Raisins Mulberry (black mulberry) Pomegranates Apple or Quince (possibly...there's some disagreement about this) Watermelon (sweet, but with yellow-orange flesh) Vegetables/Legumes Legumes (peas and beans) were the main source of protein in ancient isreal. Legumes and other vegetables were usually eaten in stews, which often contained garlic, onion, and leek for flavor. Legumes were also eaten roasted. Broad Beans (fava beans) Carob Capers Chickpeas Chicory (leaf, one of the bitter herbs commonly eaten at Passover) Cucumber Dandelion Greens Endive (one of the bitter herbs commonly eaten at Passover) Fennugreek Garden Rocket (leaves) Garlic Gourds (unsure of type, eaten raw or flavored with vinegar) Leeks Lentils Lettuce, wild (chazeret) Lettuce, head-lettuce (introduced by the Romans, available in NT times) Mallow (Corchorus, young leaves eaten, or made into tea) Onions Olives Peas Radishes (black radish) Saltbush/Orach (leaves) Vetch, bitter Seeds and Nuts Carob Mallow seeds (can be used as a flavoring, but not sure if it was) Sesame Seeds Almonds (eaten primarily by the wealthy) Walnut (very common) Pistacios (eaten primarily by the wealthy) Herbs and Spices Note, there were more herbs and spices used for medicinal purposes, or for perfumes or other uses, but I'm only including spices used for food here. Anise (used to season meats, breads) Bay Leaf (seasoned stews and stewed meat) Chicory (dwarf) Cinnamon (imported) Coriander Leaves (flavoring in soups, stewed meat, pudding and wine) Coriander Seeds (sprinkled on breads, rolls, and fish...possibly crushed first) Cumin (regular and black, used to season unleavened bread) Dill Fennel Fenugreek Garlic Ginger (imported) Hyssop Majoram Mallow seeds (can be used as a flavoring, but not sure if it was) Mint (grows wild in Palestine) Mustard (black) Pepper (imported) Reichardia Salt (sea salt from dead sea, and mined salt) Saffron (imported) Sesame Thyme Oils Olive Oil Sesame Oil Radish seed oil Sweeteners Date Syrup (also called date honey) Carob Grape Honey (syrup left after grape juice is boiled) Honey Other Vinegar Wine Mushrooms (including Boletus edulis ) Sources Wikipedia: Ancient Israelite Cuisine https://en.wikipedia.org/wiki/Ancient_Israelite_cuisine Cattle in the Ancient World http://womeninthebible.net/bible_daily_life/cattle_ancient_world/ Food in the Bible https://womeninthebible.net/bible-extras/food/ History of Cucumbers http://www.vegetablefacts.net/vegetable-history/history-of-cucumbers/ History of Watermelon https://ipm.missouri.edu/MEG/2020/7/watermelon-DT/ The 5,000-Year Secret History of the Watermelon https://www.nationalgeographic.com/history/article/150821-watermelon-fruit-history-agriculture
Are you searching for a helpful resource to teach your students about the importance of balanced nutrition? Look no further! Our 5 Food Groups Worksheet is the perfect tool to introduce the concept of the five food groups and their role in maintaining a healthy diet. This engaging worksheet is designed to capture the attention of young learners, making it suitable for elementary school classrooms. It provides a clear and concise breakdown of each food group and encourages students to identify examples of foods that belong to each category. Don't miss out on this essential educational tool for teaching nutrition to your students!
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based o...
Nutrition Activity Bundle - MyPlate Food GroupsSave 30% when purchasing MyPlate products from my store from within this bundle! The MyPlate Unit Bundle has everything that you need to teach your class about the MyPlate food guidelines! Your students will love learning about MyPlate with a mixture of...
FREE sorting activity for preschool and kindergarten to learn about the five main food groups. Teach kids about healthy eating and balanced meals. Includes both color and black and white versions and 20 images of food to sort in the correct group.
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Celebrating the diversity and bounty of foods available today, The Cook's Bible of Ingredients is a visual Encyclopedia of more than 1200 foods and ingredients. Each of the 12 chapters is devoted to a particular group of ingredients, be it meat, fish, vegetables or oils and flavourings. Attractively presented full-colour photographs present a scrumptious visual gallery of food and food ideas from all over the world. Complementing the photos are extended descriptions of the characteristics, origins and uses of each ingredient, and each chapter is introduced by a short thematic essay. This book is an invaluable reference source for anyone who loves to cook or who just loves food.
120 seasonal, flexible vegetable-forward recipes for family and friends that answer the question “what do I make for dinner when I feel overwhelmed?' from the Sara Forte, of the Sprouted Kitchen blog and Cooking Club. Around Our Table is Sara Forte’s third and most personal cookbook. It comes from years of work on the Sprouted Kitchen blog and Cooking Club, which has provided insights into how people actually want to cook and what obstacles they face. In Around Our Table, Sara shares her honest and unfussy insights from heavy lifting sauces that can work for multiple meals, to truly flexible meals (accommodating picky kids, dietary restrictions, and time limitation), tips on which dinners will travel well, feed a group, and freeze well. With ideas for all of life’s big moments; meals for birthdays, bridal showers, and meals to deliver to families with new babies, or sick relatives. The book contains sample menus for easy entertaining, and make-ahead meals in an approachable, forgiving way that relies on a mix of homemade and packaged ingredients. Through 120 recipes, she shares her perspective on how she feeds her family and friends with dishes like Mexican Caesar Brussels with Cornbread Crispies, Chicken Parmesan Meatballs, and a Gingersnap Pumpkin Tart. These are endlessly flexible recipes, and headnotes and sidebars will include tips to prep ahead and swaps for making dishes gluten-free, dairy-free, and vegan or vegetarian. Sara’s writing is like talking to a friend who has a little more kitchen experience than you and understands the obstacles you’re up against. 'Real food for real life! Around Our Table is a book I’ll be gifting all the hard-working, busy parents in my life. Filled with colourful and flavour-packed meals, the recipes are practical and adaptable, emphasising all the ways anchoring your cooking in real, whole foods is achievable.' – Heidi Swanson, author, Super Natural Cooking 'I have been lucky to taste many of the recipes in this book and I can assure you it is full of honest, nourishing, and delicious food. A go-to book for every cook.' – Aran Goyoaga, creator of Cannelle et Vanille and 3-time James Beard Finalist
Have a poke around Pinterest or a scroll through YouTube and you’ll soon find that there are a million and a half ways to meal plan. Today, I’d like to talk about just one of them. This…
Pointers to help kids participate in Passover and learn about this set apart time from Scripture. Tips to make Seder child-friendly and fun for all.
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The activities below are available for free download, and are to be used in educational and/or private settings. They may not be used elsewhere or for other purposes (such as for profit) unless exp…
A registered dietitian is considered the expert in the field of nutrition science...Childhood Nutrition and Wellness Books Written by Registered Dietitians
Tips and guidelines on starting your very own cooking club!
I’ve been playing around with the idea of cooking up some freezer meals and doing a meal swap with my friends! It went really well and I’m loving the results! For the freezer cooking, I just doubled the recipe for some of the dinners I was already making. This way we got dinner for that night plus an extra for the freezer. When you double your meals, it saves in SO many ways! You use about half the dishes (use your skillet once for both meals instead of using and washing it twice for two meals on two different days), you are able to streamline your processes (chopping vegetables all at once), and you save so much time (instead of spending 30 minutes each time you make a tamale pie, make 2 at a time and spend only about 35-40 minutes total)! I also made five of two of the meals for a meal swap. I got together with three friends and we decided to each make two different dinners for each person. The meals I chose were Tuna Fettuccine and Tamale Pie. I made one of each for our dinner those nights, one for our freezer, plus one for each of my friends. Then we all swapped. I traded my six meals for six different meals from the others. A great way to get some variety! We all agreed to just do one meal next week though because two was a little much for us. SPECIAL CONTENT: Check out our posts on how to thrive during COVID-19! I only spent approximately 2.5 extra hours cooking last week. For my efforts I now have 30 meals in the freezer! All of the meals are actually enough for us to make 2 or more dinners (so each meal you see in the picture will give us 2 or more dinners), so I was able to get many more meals than I expected. Here are the meals I now have in my freezer Chicken Curry – 5 Tamale Pie – 3 Sausage Strata – 3 Tuna Fettuccine – 2 Lasagna – 3 Sausage Casserole – 3 Chicken Wontons – 3 Country Creole Peas ‘n Corn – 2 Peppered Steak – 2 Chicken Penne Pasta – 2 Burrito Beans – 2 Mashed Potatoes – 14 (this was something extra I did to use up some potatoes that I purchased in bulk) Most of the recipes I used were from the Meals in Minutes Cookbook by Sue Gregg. I was VERY pleased with this book and everything we’ve tried has been delicious!! Her recipes use whole foods and are kid-friendly. (PS. This post is in no way sponsored by Sue Gregg. I bought this book at a book fair and loved it so much I had to tell you about it. 🙂 ) I definitely think freezer cooking is worth it! I won’t be doubling meals every night but I will be doubling them far more often after seeing how easy it is! Amazon prices are subject to change without notice, so be sure to verify the final price at checkout. Sign up for a free trial of Amazon Prime and get free 2-day shipping on your order. This post contains affiliate links, which help support this site at no extra cost to you. Please read our disclosure policy here.
This fully customizable trim down transformation 21 day meal plan will help you create a diet and exercise plan that suits your unique needs.
A blog about low FODMAP meal planning by Monash FODMAP | The experts in IBS
If you know someone going through a hard time, these practical tips will help you set up a meal delivery schedule that works for everyone.
'The fashion industry and western ideas of dressing up and fancy dress are functions of our colonial and imperial pasts – there is no getting away from it'
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Many miso varieties have their own unique flavour, aroma, colour and texture. Miso adds a depth of flavour and savoury richness to these miso recipes.
This Creamy Southwest Avocado Pasta is super easy, full of Southwest vibes, and tastes like something Chipotle might make (if Chipotle made pasta dishes). Amazing to enjoy warm or cold + packed with all kinds of feel-good ingredients like black beans, cherry tomatoes, corn, scallions, cilantro, lime, and quick + dreamy creamy avocado sauce + your favorite pasta. I find this one dangerously delicious!
Check out this downloadable and colorful activity book for younger children going through the divorce of their parents.
Early Literacy Exploration: Vegetables Really are as Exciting as Firetrucks! ___ Amazing Article From the Archives.. (originally published 8/20/2015) *Editor’s note: This post now contains a…
Traditional food in Slovenia ranges from pork to poticia. Most meals in Slovenia are made up of pork, potatoes, salad, soup, and apple strudel.
Graphic from "Becoming Vegan: Comprehensive Edition" (2014) and from"Becoming Vegan: Express Edition" (2013), both by Registered Dietitians Brenda Davis and Vesanto Melina, Book Publishing Co.Vesanto's recent CBC Interview on Plant Protein Check out the newest book Plant Powered Protein Here is a plan for healthful eating, designed to keep you in optimal health. Vegetables, shown to take up
