Named after a court official or “Kung Pao,” Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers. This recipe calls for deep-frying; for a lighter version, try Kung Pao Chicken Stir-fry.

Serves 4 to 6
Ingredients:

2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch
Other:
6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying
Preparation:

Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.

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from:http://www.cetiom.fr/media/rss/doc147/

Today, I will tell you about the history of cooking.
There is, as yet, no clear evidence as to when cooking was invented. Richard Wrangham argues that cooking was invented as far back as 1.8 million to 2.3 million years ago. Other researchers believe that cooking was invented as late as 40,000 or 10,000 years ago. Evidence of fire is inconclusive as wildfires started by lightning-strikes are still common in East Africa and other wild areas, and it is difficult to determine as to when fire was used for cooking, as opposed to just for warmth or keeping predators away. While many anthropologists place the advent of cooking at around 250,000 years ago, anthropologists besides Wrangham suggest that cooking did indeed occur much earlier, evidenced by archeological findings at Zhoukoudian in China, at Chesnowanja, Swartkrans and Koobi Fora in Africa, the latter of which has been dated by the “potassium-argon method to approximately 1.6 million years ago.

After  you have  read the article, what are you thinking ?

Those who are interested in the cuisine of Mexico are often interested its origins: Mexican food history. Mexican food today has been so Americanized much of it has little to do with the fine culinary traditions that fueled the country for centuries. Much of modern Mexican cuisine began after Cortez conquered the country for Spain in the 1500s. The regional ingredients of Mexico, like maize, peppers, chocolate, and tomatoes, spread around the world and influenced global cuisine, while European foods helped create a new cuisine in Mexico.

Regional Ingredients

When Hernando Cortez and his men marched into Mexico City they found an advanced Aztec culture that included a cuisine based on many local ingredients. Emperor Montezuma, ruler of the Aztec people, enjoyed a drink made of cacao beans, vanilla, and honey, all native ingredients. The Spanish conquistadors were so taken with the drink, they exported it back to Spain, and a world addiction to chocolate was born. The Mexican cacao tree and vanilla orchid were both native plants in the area. So were corn, (maize), beans, and peppers, which much of the Aztec cuisine was based on. In fact, corn and beans are cornerstones of the Mexican foods.

Mexican Ingredients – A Myriad of Flavors

Many people who haven’t really experienced true Mexican cuisine (NOT Taco Bell!) think all Mexican food is spicy hot and greasy. That’s simply not the case. True Mexican food, the food of the Indians and later the peasants, was actually quite bland. The diet was mainly corn tortillas and beans. They used chiles to add some flavor to a bland diet, and the chiles are what most people seem to remember about Mexican seasonings. However, many other cuisines, such as Thai and Indian, can be far hotter than many Mexican dishes.

Mexican cooking centers on corn and beans, but the region also supplied many other new foods to Europe and the world, including avocados, peanuts, tomatoes, squash, and coconuts. Most all of these foods were enjoyed in early Aztec and Mayan cuisines of the people of Mexico and Central America, and many of them blended into early Mexican cuisine.

European Influences

As the Spanish settled in their conquered lands of Mexico and Central America in the 1520’s, they brought many items to the New World that had been familiar at home, and many of them worked themselves into the Mexican cuisines. Some of the animals seem commonplace now, but at that time Mexicans had never seen them. They included pigs, horses, cows, sheep, goats, and chickens. The Spaniards also brought many condiments including black pepper, olive oil, cinnamon, cilantro, and oregano. They also introduced many nuts and grains, including many citrus fruits, and sugarcane, which eventually turned into a profitable cash crop that ultimately produced sugar (and began the slave trade, but that is another story).

Mexican Food: A Blend of Cultures

With the introduction of so many new ingredients, Mexican cooking had to evolve, and it did. Spanish influences helped create dishes such as buñuelos (deep fried little pillows of dough), lomo en adobo (pork loin in a spicy sauce), chile rellenos (large, mild-flavored chilies stuffed with cheese, beef or pork), quesadillas, which have been traditional Mexican street food for eons, and of course, the always popular guacamole.

Tex-Mex Cuisine

Much of what people in America think is “real” Mexican food is really what’s known as “Tex-Mex” cuisine. It’s made up of many Americanized versions of Mexican foods, and it evolved along the Texas-Mexican border, blending traditional Mexican foods with Americanized tastes and even some Southwestern cowboy fare thrown in. For example, refried beans are really a Tex-Mex translation of the Mexican frijoles refritos, which really translates to “well-fried beans.” Other Tex-Mex inventions for gringo tastes are nachos, chili con carne (which was unknown in Mexico), chimichangas, which were actually invented at the El Charro restaurant in Tucson, Arizona in the 1950s, and fajitas, which were introduced in Houston in the 1970s. Just like many other cuisines, true Mexican food changes with the region. Don’t confuse Americanized combination plates and sizzling fajitas for the real Mexican food, and don’t be afraid of the spices, and you’ll find you enjoy true Mexican cuisine!

FROM:http://recipes.lovetoknow.com/wiki/Mexican_Food_History

Do you know what is the five  Criteria for The World’s Healthiest Foods? 

In this article I will tell you about this.

Among the thousands of different foods our world provides, the majority contain at least several of the nutrients our bodies need but to be included as one of the World’s Healthiest Foods they had to meet the criteria listed below.

The criteria we used will also help you understand why some of your favorite (and also nutritious) foods may not be included on our list. For example, Readers have asked why pomegranate, a very nutritious food, is not included on our website. While pomegranates taste great and are rich in vitamins and flavonoid phytonutrients, they are still rather expensive which makes them not as widely available to many people.

1. The World’s Healthiest Foods are the Most Nutrient Dense

The World’s Healthiest Foods have been selected because they are among the richest sources of many of the essential nutrients needed for optimal health. We used a concept called nutrient density to determine which foods have the highest nutritional value.

Nutrient density is a measure of the amount of nutrients a food contains in comparison to the number of calories. A food is more nutrient dense when the level of nutrients is high in relationship to the number of calories the food contains. By eating the World’s Healthiest Foods, you’ll get all the essential nutrients that you need for excellent health, including vitamins, minerals, phytonutrients, essential fatty acids, fiber and more for the least number of calories. Read more about Our Food and Recipe Rating System.

2. The World’s Healthiest Foods are Whole Foods

The World’s Healthiest Foods are also whole foods complete with all their rich natural endowment of nutrients. They have not been highly processed nor do they contain synthetic, artificial or irradiated ingredients. And whenever possible, The Healthier Way of Eating recommends purchasing “Organically Grown” foods, since they not only promote your health, but also the health of our planet.

3. The World’s Healthiest Foods are Familiar Foods

The World’s Healthiest Foods are common “everyday” foods. These include the fruits, vegetables, whole grains, nuts and seeds, lean meats, fish, olive oil, herbs and spices that are familiar to most people.

4. The World’s Healthiest Foods are Affordable

We have selected foods that are not only familiar and available, but also affordable, especially if you purchase them locally and in season. This is also the time when they are the freshest and of the best quality.

5. The World’s Healthiest Foods are Readily Available

Although there are many foods that are exceptionally nutritious, many of them are not readily available in different areas of the country. The World’s Healthiest Foods are foods that the majority people can easily find at their local market.

That’s great,  you know this , enjoy it now!