關於 roasted sweet potatoes whole ，我們在網路上蒐集到這些相關的討論、資訊與評價

Its been a CRAZY week for us Meatmen!

We finally found some time to get our pork chop video done.. over the last weekend we decided to do a simple pork chop grill with garlic and thyme, accompanied by orange mustard mash and roasted peppers.
We prepared the roasted peppers in advance by following our friend Elizabeth's recipe here: http://www.ihearapop.com/?p=719

The pork was juicy and soft, and the whole dish was very well-balanced with the tangy, refreshing orange mustard mash and sweet rocking red peppers.

Do try this out guys, SIMPLE & total YUMS, go look up your preferred butcher and ask them for THICKER cuts of pork chops!

ingredients

Orange Mustard Mash:
500grams potatoes
Salt and pepper to taste
1 tbsp dijon mustard
3 tbsp mayonnaise
50 ml orange juice
Fresh thyme

Pork Chop:
2 pcs 3/4 inch thick pork chop with bone
Salt and pepper to taste
2 tbsp butter
Fresh thyme
2 tbsp olive oil

follow our cooking blog at http://www.themeatmen.sg/

iHerbのおすすめ5品をチェックしてみました！
オーガニック食品をうまく取り入れ、健康的にダイエットしましょう！

1品目
Made in Nature, オーガニックドライマンゴー、スイート＆タンジースーパースナック、227 g（8 oz）
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2品目
Bob's Red Mill, クイックロールドオーツ、全粒穀物、グルテンフリー、794g（28g）
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3品目
NUCO, オーガニックココナッツラップ、オリジナル、5枚（各14g）
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4品目
Lundberg, ランドバーグ, ライスチップス, サンタ　フェ　バーベキュー, 6 oz (170 g) (Discontinued Item)
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5品目
Edward & Sons, オーガニックマッシュポテト、ローストガーリック、100g（3.5オンス）
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ストレッチ中は腹式呼吸、
トレーニング中はラテラル呼吸で効果UP！
・参考動画：https://www.youtube.com/watch?v=v01VYQvRjas&t

感想、要望、悩み相談などは動画のコメント欄から✍️

■美コアメソッド
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■仕事の依頼先
・YouTube関連：b-core_yt@eviry.com
・YouTube以外：https://bit.ly/2Xi9r30

■山口絵里加 / Erika Yamaguchi
・「美コア」トレーニングメソッド考案者
・パーソナルトレーナー / フィットネスインストラクター
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#iHerb #オーガニック #ダイエット

｜聖誕食譜 香草烤雞 聖誕唔一定食火雞！｜ Herbs Roasted Chicken
很多人說起聖誕就想到火雞，為食的「Son姐」張慧敏也不例外。不過身處香港如此彈丸之地，並非人人家中都有巨型焗爐，何況多年經驗所得，火雞肉味雖濃，卻總難以「嫩滑」來形容。今次Son姐就為大家帶來一道香草烤雞，香氣四溢之餘肉汁滿瀉，讓大家向身邊人送上冬日幸福滋味，邊個話聖誕一定要食火雞？

這道烤雞製作難度不高，只需按簡單步驟即可順利完成，連盆底蔬菜都只要隨意切件，毋須精準刀法，秘訣只在於雞要肥美新鮮。如何判斷怎樣才算是肥雞？邪惡的肥膏為何會是寶？怎樣才能鎖住肉汁做到皮脆肉嫩，連雞胸都不會「鞋烚烚」？就連香草心水選擇是甚麼，黑白胡椒有何分別，Son姐都統統話你知！

聖誕節幾乎是普天同慶的代名詞，能炮製一頓美味大餐慰勞家人，排排坐共享美食，想想也覺幸福。不過霸氣Son姐都有溫馨提示，要記得食物只是輔助，最重要是和家人、和愛人、和你關心的人一起分享：「嗰份溫暖同感覺，比食物嚟得更重要。」聖誕快樂呀各位！


材料：
肥雞 1隻

盆底配料：
薯仔
洋葱
西芹
番薯
紅蘿蔔
蒜頭
檸檬皮少許

醃雞用材料：
胡椒粒 2茶匙
粗鹽 2茶匙
油 少許
迷迭香
百里香
奧勒岡
香芹

汁料：
檸檬 1個
蜜糖

步驟：
．肥雞切去頭部、雙腳；去掉尾部兩塊肥油，保留雞胸內肥油；去掉內臟雜質，瀝乾水備用。
．準備胡椒、粗鹽，加上迷迭香、百里香、奧勒岡和香芹，拌勻後塗抹肥雞表面和雞隻內部。
注意：預早一天醃製更佳。
．薯仔、洋葱、西芹、番薯、紅蘿蔔隨意切開，不用切太細；蒜頭可剝開。
．全部蔬菜放到焗爐盆上，刨少量檸檬皮加入蔬菜，再將肥雞置於蔬菜上。
．檸檬戳洞，然後塞進雞殼。
．焗爐須預熱至攝氏180度，放進烤雞盆後焗一小時左右。
．將檸橡從雞殼內取出，榨出檸檬汁混和蜜糖，塗上肥雞表面，然後再焗幾分鐘即成。
注意：焗好後宜先將烤雞放涼再切，避免肉汁流失。

Herbs Roasted Chicken

Ingredients:
Fatty whole chicken 1 pc

Ingredients to line roast pan:
Potatoes
Onions
Celery
Sweet potatoes
Carrots
Garlic cloves
Lemon zest Some

Chicken marinade:
Black peppercorn 2 tsp
Coarse salt 2 tsp
Oil Some
Rosemary
Thyme leaves
Oregano
Parsley

Sauce:
Lemon 1 pc
Honey

Steps:
1. Remove head and feet from chicken. Remove the two pieces of fat from tail area. Keep the fat attached to the breast area. Remove all inner organs, clean, drain, and set aside.
2. Combine black peppercorn, coarse salt, oil, rosemary, thyme leaves, oregano, and parsley. Rub the skin and inner cavity of the chicken with the mixture.
Note: Best to let the chicken marinate a day before cooking.
3. Cut potatoes, onions, celery, sweet potatoes, and carrots into pieces, not too small; Garlic cloves peeled.
4. Put all vegetables onto roast pan to line the bottom of pan, add some lemon zest to the vegetables. Place chicken on top of the bed of vegetables.
5. Poke a hole in the lemon and place it in the inner cavity of the chicken.
6. Preheat oven to 180°C, bake chicken for 1 hour.
7. Remove lemon from inner cavity of the chicken, squeeze the lemon juice and mix with honey. Brush mixture on the chicken skin and bake for another few minutes.
Note: After baking, let chicken rest until room temperature before cutting to ensure meat juice does not escape.

===================================

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This recipe is in my "Simply Pho" Cookbook https://amzn.to/2vQtSCU
►Ingredients:
1 tofu block, cut into ½ inch (1cm) thick steaks and wrapped in paper towels to remove the moisture
1 cup vegetable oil
1 carrot, julienned
1 teaspoon sugar
1 tablespoon vinegar
2 tablespoon minced scallion (white part only)
2 ounces (57g) dried woodear mushroom, soaked 15 minutes in hot water to rehydrate and cut into ¼ inch (1/2 cm) strips
1 1/2 teaspoon sugar
1 tablespoon vinegar
1 teaspoon mushroom seasoning powder
¼ teaspoon salt
10 scallions, green part kept whole and rinsed
2 sweet potatoes, steamed and cut into sticks in size of French fries
3 ½ ounces (100g) vegan ham, cut into sticks in size of French fries
3 1/2 ounces (100g) fresh herbs like mint, basil and perilla
7 ounces (200g) fresh rice vermicelli
1 pound (450g) mustard greens, rinsed

Sauce
4 tablespoon fermented soy bean sauce (Tương bần, or tương Cự Đà)
4 teaspoon sugar
1 tablespoon peanut butter
½ cup water
4 tablespoon roasted sesame
1 teaspoon minced chili

Directions
1. Fill a frying pan with 1 inch (2.5 cm) of vegetable oil and heat until bubbles appear around a chopstick standing into it (Oil temperature is about 375°F or 180°C).). Gently slide in the tofu steaks and fry till golden brown on both sides. Then remove and place on paper towel to drain off the excess oil. Let cool completely and cut into long sticks to the thickness of ¼ inch (1/2 cm)
2. In a bowl, combine half the julienned carrot with 1 teaspoon sugar and 1 tablespoon vinegar. Mix well and set aside.
3. Heat 2 tablespoon vegetable oil in a wok and sauté half the minced scallions (white part) till golden brown. Add the rest of the carrot and sauté for 1 to 2 minutes until soft. Then add the woodear mushroom, ½ teaspoon each of sugar and mushroom seasoning, and ¼ teaspoon salt. Stir well. Then add the tofu and toss to combine. Take off the heat and let cool.
4. Bring a saucepan of water to a rolling boil. Quickly blanch the green part of scallions for 30 seconds or until wilted. Transfer to a large bowl filled with ice water to stop the cooking process and maintain the green color. Drain and set aside
5. Arrange all fillings ready at the rolling station: the stir-fry, sweet potatoes, fresh herbs, vegan ham and rice vermicelli. Remove the thick part of the mustard leaf stems. Place one leaf on a flat surface witht the dark side facing down. Place a bit of each filling ingredient on top and roll it up. Use one leaf of the blanched scallion as a string to tie up the roll nicely. Repeat until finish. Place the rolls parallel to each other and trim off the rim to make them even in size.
6. To make the sauce, heat 1 tablespoon vegetable oil in a small saucepan and sauté the rest of the minced scallion (white part) till fragrant. Add the fermented soy bean sauce, sugar, peanut butter and water. Stir well and simmer for 1 to 2 minutes until smooth and thickened. Transfer to a serving bowl. Add the roasted sesame and mix well. Top with the minced chili for more heat and color.

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►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
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