 I bought many kilos of sunflower seeds. I eat it everyday as a snack until now. And I always feel when looking into the mirror that my face looks like this plant slowly
Sunflower in sunshine day
SUNFLOWER MENU
Welcome to “Food Club”, club for both gourmet and goumand and for all who are food lovers. Last week, I went to Lopburi to visit “Sunflower Blossom Festival” and
I bought many kilos of sunflower seeds. I eat it everyday as a snack until now. And I always feel when looking into the mirror that my face looks like this plant slowly.
In fact, I really love this healthy food and I can enjoy them for hours but sunflower snack everyday, it is too much. Fortunately, I can find the solution because sunflower
seeds can be more snack. We can use them in a variety of recipes. After studying the recipes, I try to cook. Good taste! So, today we will talking about sunflower menu
and some tips and techniques about it. Begin with the price, referring to price at Pa Sak Chonlasit Dam in November 21, 2004:
- unshelled sunflower seeds 40 Baht/kilogram
- shelled sunflower seeds 180 Baht/kilogram
For unshelled seeds, there is an easy way to shell . Just put these seeds into the bowl of an electric mixer, pulsing the mixer on and off a few times for a few seconds
each time until the shells separate. Then plunge the seeds into cold water where the shells will float to the top. Skim it off with a slotted spoon. If you have shelled seeds,
enjoy your cooking
Sunflower Chicken Stir Fry
Ingredients:
- 4 cups cold cooked rice
- 1 cup chopped green onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 tbsp seasame oil
- 1/2 stp garlic powder
- 1 pound chicken breast meat, cut into bite-size pieces
- 1/2 cup shelled sunflower seeds
- 4 tbsp soy sauce, divided
- 1 beaten egg with 1 teaspoon water
Combine the seasame oil and garlic powder and add chicken to marinate briefly while wok or skillet is heating. Heat electric skillet or wok to
about 375 degrees F. and chicken. Stir-fry chicken about halfway through, after 5-7 minutes. Add onions, celery, carrots, sunflower seeds, and 2 tablespoons of the soy sauce. Stir-fry to mix and add the egg. Continue mixing quickly.
When egg is cooked, add cold rice and remaining 2 tablespoons soy souce. Stir-fry over high heat untile rice is hot. Serve with crisp toasted pita bread and fresh fruit.
For more sunflower recipes, visit www.homecooking.com . Next time, I will welcome the cold by presenting herbal thai food which
Thai people traditionally eat it to prevent cold.
G.Girl
| Source: | www.homecooking.com |
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| Pictures: | www.sundayproducts.com |
| www.ultimatenut.com |
| www.triathlon.org |
| www.naturalhomemagazine.com |
| http://images.google.com |
| www.101recipes.com |
| www.naturalfoods.com |
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