Sunday , 20 October 2019


Welcome to KitchenReviews, live an organic life!

These days the modern world has become full of chemical pollutants, and other toxic waste. Despite our “modern” society, we beat on this criteria by countries like India and Nepal, although they don’t have the same technology that we do their eating is healthier, their diets and thus they live longer healthier lives. But it is not entirely your fault. So here at KitchenReviews we aim to reveal how you can once again return to your organic healthy lifestyle. We will mainly cover food and kitchen related topics, why kitchen you ask? because what you surround yourself with is what you become. Fact. Therefore make your kitchen decorative and make your food healthy, don’t buy any of that canned stuff. Go straight for the home grown and fresh fruits and vegetables. The health benefits of this have been proving time and again, as of 2017, there are more than a 100 studies showing exactly how healthy it is to eat your own garden grown produce as opposed to buying genetically modified chemically sprayed food from a supermarket. Welcome to KitchenReviews I know it can be hard to do everything for yourself, but once you develop a system of grown, cultivating, cleaning, cutting and cooking your own food from scratch, you will never have to rely on a supermarket again. Once you do this you will start to see your energy levels rise and your general health and emotions to improve. We have seen this pattern almost every time from anyone who made the switch from supermarket to home grown. Also equally important is to have a very clean and tidy kitchen with the latest appliances because this in itself will give you a therapeutical benefit where you will be able to think better. Having a clean kitchen with the correct equipment is absolutely vital to living a healthy life. Scientists have proven that persons work environment can drastically affect their overall health. People who live in a bad work environment will always suffer from tardiness and lack of motivation, whereas if your kitchen has the latest knife set and top notch toaster you will feel motivated to cook. This will translate into all areas of your life. Trust me when I say, no one spends more time in any room of the house than the kitchen, and the bathroom if you have diarrhea 😉 but that is the point. Let me ask you this… how many times have you woken up at night and decided to have a little midnight “snack”… yep, you’re not alone this phenomena is common all over the western world. It’s because our dinner is so nonnutritious that we almost never feel full from our normal meals, and are constantly forced to eat more and more junk to quench the empty feeling. Now imagine that you cooked your own dinner, you dug the ground and planted a tomato seed, waited, for the 2 weeks (some plants can grow and bear fruit that fast). Picked them, took them inside to your clean organized kitchen, where you had a tomato crusher easily accessible right in front of you, and within minutes you made your own homemade tomato puree. Not a bad image is it? Compared to buying some who-knows-what-is-in-this-can supposed “tomato sauce”. Well, we hope you reach a point where you are fully self-sustainable.

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Best Coq Au Vin Recipe & What to serve with it

Have you thought about making coq au vin, the classic French chicken and wine stew? Has every recipe you have come across been complicated and taken several steps to prepare? This one should be much easier to make, and much of the cooking takes place in a slow cooker, so you can set it and forget it. Best Coq Au Vin Recipe Ingredients: 8 skinless chicken thighs* 4 slices of bacon, diced 12 ounces (.34 kg) of white or crimini mushrooms (criminis have more flavour), cleaned and quartered 1 onion, chopped 2 medium-sized cloves of garlic, chopped 2 carrots, chopped 1-3 Tbsp butter or olive oil 3 Tbsp flour Salt and pepper 120 ml chicken stock or broth 355 ml red wine** 2 sprigs of thyme (or 1 tsp dried) Directions: Spread the chicken out on a tray covered by wax paper or parchment paper forcoq au vin. Season the pieces liberally with the salt and pepper, making sure to coat all sides. Sprinkle with the flour and set to the side. Heat a large skillet over medium heat and add the bacon. Cook gently and stir often until the bacon is crispy and thoroughly cooked. Remove the bacon with a slotted spoon and drain on paper towels. If there are not enough bacon drippings to make 2 Tbsp, add oil or butter as needed and raise the temperature to medium high. Add the chicken thighs and brown lightly all over, turning as needed, approximately 3 minutes on each side. When done, remove the chicken, put on a platter or plate, and set aside to make coq au vin better. If you need additional fat to have 1 Tbsp worth, melt a pat of butter or add some oil to the skillet. Add the mushroom quarters and cook them until they slightly brown in colour, approximately 5 minutes. Add the onions, garlic, and carrots to the skillet and sprinkle with salt. Cook the vegetables until they start to soften. Add the vegetables to the vessel of a slow cooker, then add the chicken back in and pour the broth and wine over the top. Top with the bacon*** and thyme. Set the slow cooker on low and cook for 6 or 7 hours. Add salt and pepper to taste, and serve hot over noodles. Serves 4. Now you can impress your friends and family with a classic French meal that took minimal effort to prepare. Plus, it tastes really good. Bon appetit! Note: *The choice is yours if you want to use boneless or bone in chicken. Deboned thighs are much easier to serve and eat at the end of the day, but bone in thighs will allow all of the flavour from the bones to stay in the meal. **If you wouldn’t drink it, don’t cook with it. It’s alright to use the leftovers from a couple of bottles of wine, but avoid cooking wine. Cooking wine is inexpensive and has a very vinegary taste ***It’s not traditional, but you can hold off on adding the bacon until you are ready to serve if you want it to be crispy, or you can cook some additional slices right before serving. That will enable you to have the smoky flavour while cooking and still enjoy some crispy bacon with dinner.

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White Tuna Soup – The Ultimate Recipe

White Tuna Soup is one of the best soup dishes I know of, convenient, tasty and of course healthy. What you need firstly: Ingredients: 500 grams of Tuna (preferably line-caught skipjack tuna, as this is the tastiest and environmentally friendlY) 2 full red onions 2 carrots 2 tomatoes 1 tablespoons of cyan pepper 2 tablespoons of desi ghee 1 teaspoon of Oregano lots of creativity 😉 2 cups Campbell’s chicken stock 1 cup coconut milk How to Cook Tuna Soup Now the process for this is pretty simple! First of all, you fund a nice deep saucepan if you have non-stick that is preferable as we don’t want the ingredients to stick to the wall, otherwise a normal one will do fine. Put the pan on a stove and set the fire to a medium heat, of if you have electric (up to full heat). Now add the desi ghee, the reason we use this instead of any other oil such as olive oil is simple. Most oils when put under high heat DENATURE after a certain point, you can tell this when you start to notice the pan smoking, when this happens the health value of the oil drops drastically. So you might think olive oil is the healthy choice but stick with desi ghee. Once the ghee has liquified add up the onions after slicing and dicing them to fairly small portions. Fry the onions with continuous stirring until they are lightly caramelized, you will know this when they get that beautiful golden brown color. Now it’s time to add the tuna. Remember to drain the tuna! You want no water in the tuna as you put it in the pan otherwise, it will mix with the hot oil and send it flying off in sparks creating a big oily mess on the stove. We emphasise the importance of a clean kitchen so follow that! You can learn more about it. Let the tuna fry until it is also slightly browned, but not BURNED or overcooked. Now add in the carrots, you can chop them coarsely or fine, it’s up to you. Fry them until they are sightly softened and crispy. It’s time to add the water, no we like to mix the water with chicken stock as it gives the soup a great tang, however you can also use fish stock or vegetable stock. Mix the 2 cups of chicken stock with 2 cups of water and add to the saucepan. You will notice everything to cool down, that’s fine, put the heat on low, place the lid on and let it boil for 25-30 minutes. Check every 5 minutes or so to see if the carrots have softened, using a knife to poke them all the way through. After it is done boiling, lift the lid and add the Cayan pepper and oregano, this is the secret twist to our tuna soup, the mixture of spiciness and herbiness really gives it a kick. Mix the spices well into the broth by stirring for 5 or so minutes. To finish off, a little something extra we recommend is adding some coconut milk, or full cream milk (if you cant find coconut milk), 4 or 5 tablespoons will do, it also gives the soup a nice opaque colour. And there, you’re done! This is a great recipe for the family and we recommend everyone to try it! It can serve up to 5 people using the portion sizes we used, but feel free to double or half it depending on your needs.

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