GERMS ARE EVERYWHERE,DO YOU PROTECT YOURSELF OR JUST A VICTIM?

KNOW VARIOUS CHALLENGES FACING THE GIRL CHILD

SANITATION

Food is an essential basic need in human life. However in some areas all over the world there are very many people who seem not to understand its importance in our daily life. There are some parts of this country where people are dying of hunger as there’s no other way out eg the Turkana region.

In Kenya Institute of Mass Communication, several students do not waste food but poor sanitation is observed. A student can eat food without washing his or her plate comfortably, borrow a dirty plate from the colleague or even taste the colleague’s food without bothering to wash his or her hands. This has however brought issues with health in the institution especially stomach problems. Due to this, we see the importances of good sanitation in a human’s life.

View original post

GERMS ARE EVERYWHERE,DO YOU PROTECT YOURSELF OR YOU’RE JUST A VICTIM?

KNOW VARIOUS CHALLENGES FACING THE GIRL CHILD

SANITATION

Food is an essential basic need in human life. However in some areas all over the world there are very many people who seem not to understand its importance in our daily life. There are some parts of this country where people are dying of hunger as there’s no other way out eg the Turkana region.

In Kenya Institute of Mass Communication, several students do not waste food but poor sanitation is observed. A student can eat food without washing his or her plate comfortably, borrow a dirty plate from the colleague or even taste the colleague’s food without bothering to wash his or her hands. This has however brought issues with health in the institution especially stomach problems. Due to this, we see the importances of good sanitation in a human’s life.

View original post

Do you wash your hands before having a meal or a snack? Click on the link below to get understand the consequences brought about without washing hands.

https://t.co/U9D6ADhwmm

Beef Stew Soup

INGREDIENTS

1. 3/4 pound beef stew meat, cut into 1 inch cubes.
2. 2 onions sliced.
3. 3 cloves garlic minced.
4. 1 large stalk cerely, minced.
5. 2 carrots finely chopped.
6. 1/4 pound green beans, cut into 1 inch pieces
7. 8 ounces of fresh mushrooms, coarsely chopped.
8. 3 potatoes peeled and diced.
9. 3 crushed potatoes.
10. Tomato sauce.
11. 1 bay leaf
12. 1/2 tsp of ground black pepper.
13. 1/2 tsp of dried thyme.

METHOD

1. In a slow cooker, combine beef, garlic, celery, carrots, mushrooms, potatoes, green beans and onions. Pour in the tomato and tomato sauce. Season with bay leaf, pepper, thyme and marjoram. Stir chicken broth and flour. Pour chicken broth mixture and beef consommé into slow cooker and stir.
2. Cover and cook on low 6-10 hours, remove bay leaf before serving

Chicken Soup

INGREDIENTS

1. Carcass and bones from one 4- to 5-pound roast chicken.
2. 4 cups of low – sodium chicken broth.
3. 2 medium carrots cut into 1/4 inch thick rounds.
4. 2 celery stalks, cut into a 1/4 inch thick slices.
5. 1 medium onion chopped.
6. 1 bay leaf.
7. 1/2 cup of white rice.
8. 2 tsp of chopped parsely.

METHOD

Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.

Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.

Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

Mojito strawberry

INGREDIENTS

1. 3-4 fresh strawberries hulled and cut into small pieces.

2. 1 lime cut into quarters.

3. 3 Springs of mint.

4. 1tsp granular sugar.

5. 2 oz 60 ml rum

6. Splash of club soda

7. Ice.

METHOD

1. Fill the cocktail shaker with the strawberries and then add the lime.

1. 2. Add the mint sprigs. Only use the mint leaves and discard the stems, add sugar afterwards.

   3.Use a muddler or a blunt kitchen utensil (like the handle-end of a spoon) to mash the ingredients together until they mix into a mash.

   4. Fill the shaker with crushed ice, directly on top of the fruit and mint pieces.

   5. Add the rum. You should see the liquid rise almost to the surface of the ice.

   6. Cover and shake well, pour into a tall glass and top off with a splash of club soda.

   7. Garnish with a fresh strawberry, stem still intact. It’s now ready for serving.

Scrambled eggs with spinach

INGREDIENTS

• 2 large eggs

• Salt and freshly ground black pepper

• 1 tsp olive oil

• 3 cups baby spinach

• 1–2 tablespoons grated Parmesan

• Crushed red pepper flakes

  METHOD

  • Whisk eggs in a small bowl; season with salt and pepper and set aside. Heat oil in a medium nonstick skillet over medium. Add spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in Parmesan. Sprinkle with red pepper flakes.

Omelette

INGREDIENTS

1. 2 eggs
2. Salt to taste
3. Pepper of your choice
4. 1 tsp of butter
5. 1/3 cup of shredded cheese or ham

METHOD

1. Beat eggs, water, salt and pepper in a small bowl until blended.
2. Heat butter on a pan under medium high heat until hot. Tilt pan to coat bottom. Pour the egg mixture. Mixture should set in all edges of the pan.
3. Gently push push cooked portions on the edges to the centre with inverted turner so that uncooked eggs can reach the hot surface of the pan. Continue cooking, tilting pan and gently moving cooked portions as needed.
4. When top surface of the eggs is thickened and no visible liquid of egg remains. Place filling on one side of the omelette. Fold omelette in half with a turner, with a quick flip of the wrist turn pan and invert or slide omelette onto plate and serve immediately.

FRENCH TOAST

INGREDIENTS
• 2/3 cups of milk
• 6 thick slices of bread
• 2 eggs
• Salt to taste
• 1 tsp of vanilla extract (optional)
• ¼ tsp of ground cinnamon (optional)

METHOD
1. Beat together eggs, milk, desired spices and vanilla extract.
2. Heat a lightly oiled pan over medium heat.
3. Dunk/place each slice of bread in egg mixture, soaking both sides. Place in pan and cook both sides until golden. Serve hot

HOW TO COOK UGALI (1person)

INGREDIENTS
• 1 cup of maize flour
• 3 cups of boiling water
• 1 cup of cold water

METHOD
1. Bring 3 cups of water to boil in a kettle. You want the water to be very hot so that it keeps enough heat while you boil.

2. Combine maize flour and hot water while the other water is boiling gradually, sprinkling in a little at a time

3. Stir briskly with a wooden cooking spoon. Making sure that the mixture is getting even heating and smoothing out any lumps that develop.

4. Cook until thickened. You may add more than 1 cup of flour to get your ugali to the right texture.

5. Cook to a firm texture, the texture is usually thicker and is best cooked untikk the dough pulls from the side of the pot.