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Healthy Day With Debbie

When you work out you should wear black and be like this is the funeral for my fat.

04/03/2023

This traditional Indonesian dish consists of rice cooked in coconut milk that is usually seasoned with turmeric, lemongrass, and kaffir lime leaves. Even though yellow rice is the star of nasi kuning, the dish is assembled out of other Indonesian dishes and complements, such as fried chicken, potato fritters, sliced omelet, fried anchovies, shrimps, or fried tempeh.

Sambal, the traditional Indonesian chili sauce, and serundeng (spicy fried coconut flakes) are often served as condiments. Nasi kuning is always served neatly organized on the plate, and the rice should always be placed in the middle. It is traditionally associated with the island of Java, which is considered to be the place of origin of this authentic Indonesian dish.

04/03/2023

Phở gà is a traditional Vietnamese pho variety made with chicken. It can usually be ordered as bình thường (normal) with white breast meat, dark meat, fat, and skin, or gà nạc (lean chicken) with sliced breast meat.

The broth in phở gà is much lighter and clearer than the one found in phở bò (beef pho). Other ingredients used in the preparation of chicken pho often include ginger, fish sauce, rice noodles, shallots, green onions, and cilantro. Garnishes include lime wedges, mint, sliced chili peppers, bean sprouts, and Thai basil sprigs.

04/03/2023

Dinuguan is a Filipino dish which consists of a variety of animal’s internal organs stewed with blood, vinegar, garlic, and hot peppers. Traditionally, it was a dish made with byproducts of pig slaughter, but many regional varieties nowadays use chicken or beef and incorporate various ingredients and spices.

This thick, flavorful stew is usually served alongside rice or rice cakes and can be enjoyed as a nutritious breakfast and a hearty lunch or dinner.

04/01/2023

Frittata di peperoni e patate is a traditional Italian egg-based dish originating from Rome. The dish is usually made with a combination of eggs, bell peppers, onions, potatoes, olive oil, salt, and pepper. The sliced peppers are sautéed in olive oil over medium heat until soft, and then mixed with sliced onions and potatoes.

The mixture is cooked until the onions are soft. The eggs are beaten, seasoned with salt and pepper, and then poured over the vegetables. The dish is cooked over low heat until golden brown on both sides. Once done, frittata di peperoni e patate is served warm.

04/01/2023

Crowned as the unofficial national dish of Burma, mohinga is a fish and rice noodle soup that can, depending on the region, be enriched with an array of different ingredients by adding them to the soup or using them as a dressing or garnish. When it comes to the origin, various accounts exist, some of them dating as far back to the first century.

By the 19th century, mohinga was regarded as a working-class meal due to its low cost, but over time, it has become so popular that today it can even be purchased as a ready-made soup. Although this fish soup is typically consumed for breakfast, it evolved into an all-day dish that is traditionally sold by street hawkers and roadside sellers

04/01/2023

Dan bauk is a Burmese rice dish that has been inspired by Indian biryani. It consists of long-grain rice that is flavored with typical Indian spices such as saffron, turmeric, star anise, cardamom, cinnamon, garam masala, and cumin. The Burmese twist on the Indian classic is done with the addition of vegetables such as peas, beans, and carrots.

Raisins and nuts are often sprinkled on top of the aromatic rice, and the dish typically contains pieces of curried chicken, lamb, or mutton. Fresh mint, mango chutney or pickle, green chili dipping sauce, and a fresh salad often accompany this rice dish.

03/31/2023

This ancient dish with Roman origins is regarded as one of the simplest and most satisfying Italian dishes. Cacio e pepe consists of pasta (usually spaghetti), aged Pecorino Romano cheese, salt, and lots of ground black pepper. Since the ingredients are easy to transport and do not spoil easily, it was once the favorite dish of Roman shepherds.

The spicy pepper protected the shepherds from the effects of cold weather during the night, while the pasta provided them with the carbohydrates they needed to perform their back-breaking labor. However, this simple meal is so good that the famous chef and television personality Anthony Bourdain described it by saying it "could be the greatest thing in the history of the world."

03/31/2023

Pizza bianca or white pizza is a variety of pizza which omits tomato sauce from the equation, often substituting it with pesto or sour cream. In Rome, pizza bianca is prepared with no sauce whatsoever, and it is instead topped with salt and olive oil, while chopped rosemary is sometimes sprinkled on top.

There are numerous versions of pizza bianca, and the toppings vary accordingly, but the crucial element in all of them is that there should not be any kind of red sauce on the dough.

03/31/2023

Pizza al taglio is a variety of Italian pizza that is baked in rectangular trays and sold sliced into squares or rectangles. Prices can be marked either per slice of pizza or per kilogram. The first pizza al taglio was baked in Rome in the late 1950s, when it was topped with olive oil and tomato sauce.

Today, the dish is one of the most loved street food items both in Rome and in most of Italy. When making pizza al taglio, it is important to let the dough rise and ferment for a longer period of time. The dough is usually baked, topped, and then baked once more, resulting in an evenly-cooked pizza that's light, airy, and easily digestable.

03/31/2023

Widely considered to be one of Rome's best street foods, these breaded, deep-fried rice croquettes are in fact quite similar to the Sicilian arancini, but unlike which, Roman supplì are traditionally filled with mozzarella, and the rice is pre-simmered in a tomato-based meat sauce.

In Rome, they are popularly known as supplì al telefono, taking their name from an Italianization of the French word for surprise and the long strings of molten cheese that resemble a telephone cord — the surprise that is revealed when you break one of these crispy rice balls open.

03/31/2023

This dish is one of the most traditional Roman dishes, and it is deeply rooted in regional cuisine. The name of this Italian classic comes from salti in bocca, meaning it jumps in the mouth, which is exactly what the flavors of saltimbocca do.

The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavored with fresh sage, then sautéed in white wine. Even though the original recipe for saltimbocca is supposedly centuries old, the first written trace of this dish was found in Pellegrino Artusi’s 1891 cookbook La Scienza in Cucina e l’Arte di Mangiar Bene, in which he claims to have enjoyed this famed dish at Roman trattoria Le Venete.

03/30/2023

Ch**ca is a traditional Italian uncooked sauce (or condiment) hailing from Rome. It's usually made with a combination of firm tomatoes, green olives, parsley, basil, fennel seeds, salt, and pepper. The ingredients are simply mixed together and the sauce is left to rest, covered, for about half an hour.

It is then served with pasta such as cavatelli, strascinati, conchiglie, lumachelle, and farfalle. The tomatoes should be firm, acidic, and on the greener side – definitely not bright red or ripe. This sauce is especially popular during the summer.

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