Recipes for Carbohydrate Staples

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Carbohydrates (also known as saccharides) are long-chain molecules that are added to the carbon-hydrate (hydrogen and oxygen). They are basic organic compounds used in food ways, either directly supplying energy (in the form of sugar) or as memory molecules (starch, glycogen).

Carbohydrates have received a bad press in recent times has. This is partly to different high-profile high-protein diet and the Association of sugar-rich diet of the modern early-onset diabetesand obesity.

However, it should be noted that carbohydrates are important for a number of processes in humans, and this includes strengthening the immune system, fertilization, pathogenesis, blood clotting, and development. Complex carbohydrates and sugars (found mostly in grain carbohydrates) provide the energy for the body is delayed during the day and are of crucial importance to the attention of children. Starchy foods are also important energy sources for most of theHumanity.

It is only our Western diet, the imbalance is the balance, there is too much refined sugar are consumed in our food. In fact, for most of human history, the pursuit of carbohydrate staples of major concern for every culture. In Europe, the wheat and rice () until the potatoes from the New World. Even today, most of our staple foods are thinking carbohydrates (porridge, bread, mashed potatoes, potato chips) (chips remain rice, tortillas, etc.) and carbohydratesan important component of human diet.

Below are two classic recipes for Carbohydrate clips from around the world.

Beans and Bananas

Ingredients:
300 g dried red kidney beans
4 green bananas or plantains
2 tablespoons palm oil
1 small onion, cut into thin slices
1 / 4 teaspoon salt
Hot chili pepper to taste

Method:
Soak, rinse the beans for at least 3 hours in water, drain them in a pan, cover with water and boil for 40 minutes oruntil they are soft. Drain.

Peel and cut the bananas then add the oil in a pan and fry the onions brown. Add the beans and bananas, oil, salt and pepper, stir fry, then for 2 minutes. 1l add water and simmer until the beans are completely cooked and the liquid reduces to about 250 ml. Serve hot as a side dish.

Colcannon (potatoes and green)

Ingredients:
450g cabbage
450g potatoes
2 leeks
240ml milk
120g butter (1 / 4 tsp
freshly gratedMuscat (salt and pepper to taste

Method:
Add the kale into a large pan of slightly salted boiling water until soft (about 20 minutes). Let drain, cool, then chop the scraps of green.

Finely chop the leeks, cover it in a pan with just enough milk. Bring to a boil and continue to simmer until the leeks are soft (about 8 minutes).

Meanwhile, peel and finely chop the potatoes and add above eGovernment lightly salted water. Back to the boil and cookuntil potatoes are soft (about 25 minutes). Drain the potatoes and mash them and leave before stirring in the garlic and boiling milk. Return to heat, then blend in the cream kale everything together until the mass of colored soft and green. Continue to cook until the butter then add and cook until the butter has melted and heated together with the potatoes.

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