Tempe daycare: Tempe, AZ Daycare & Preschool

Опубликовано: March 24, 2023 в 11:35 pm

Автор: alexxlab

Категории: Miscellaneous

Ligia’s Child Care Group Home Home Preschool – Tempe, AZ 85282

Daycare in Tempe, AZ

Ligia’s Child Care Group Home provides childcare for families living in the Tempe area. Children engage in play-based, educational activities to help them achieve important milestones. The facility is a home daycare which fosters the development of social skills in a safe, caring environment. Ligia’s Child Care Group Home provides breakfast, lunch, afternoon snack, and morning snack for enrolled children. Ligia’s offers support for special needs, including add/adhd, allergies, apnea monitor, asthma, autism, diabetic, down syndrome, language or speech delay, learning disabilities, and miscellaneous behavioral issues. A dual-language immersion program provides education and administrative support in both English and Spanish. Contact Ligia’s Child Care Group Home to discuss operating hours, tuition rates, and schedule a free tour for you and your family.

Families that enroll more than one child are eligible for a tuition discount.

Ligia’s Child Care Group Home is a home daycare that offers childcare for families in Tempe and the surrounding Phoenix area. Teachers help their students achieve important milestones by engaging in play-based, educational activities. The facility fosters the development of social skills in a safe, caring environment.

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Alegrias Childcare & Learning Center

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We respect the individual needs of all our students and believe that with the right guidance and direction, they can all succeed. Our educational approach empowers our students to question conventional thinking and to pursue their academic understanding with dedication and originality.

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About Our Child Day Care

Alegrias Childcare & Learning Center has been providing students with a rich and diverse learning environment for over 12 years. Our unparalleled teaching methods help to launch students into the successful future they have always dreamed of. We always encourage both staff and students to grow, learn and create each passing day. Our center is DES approved and our teachers are First Aid & CPR Certified, have fingerprint clearance cards, and follow state requirements working in a license facility. We are a family owned company and we strive to understand our client’s values, expectations and needs.

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Infant Daycare & Early Education 6 weeks – 1 year olds

We provide a safe, loving environment. The room is furnished with swings, bouncy seats and age appropriate toys. Your child will experiment with toy instruments, exploring colors and textures and learn a variety of words and sounds through playing with other children.

Toddler Daycare and Early Education for 1-2 year olds

Learn by Play. Toddlers learn best in safe, loving places where they can explore, in their own way. In our toddler room we focus on social and emotion needs. Toddlers learn finger songs, dancing, and social interaction and reaching a developmental milestone each day. Time to Potty. We focus our curriculum around using the potty. We also focus on achieving self-confidence and consistency. We learn by play and encourage our two’s to work together, be creative and most of all respect.

Preschool Education for 2-3 year olds

Building self-confidence. Our curriculum focus on being more self sufficient. Working on basic cutting skills, writing skills and learning about the world around them.

Prekindergarten Program for 4-5 year olds

Kindergarten Readiness. Your child will gain independence while preparing for kindergarten while our dedicated teachers following the Arizona Department of Education guidelines. Our curriculum is writing, reading, letter sounds, numbers, social and emotional needs. We partner with our parents to ensure your child is well prepared for their next chapter of their education journey.

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Our before- and after-school child care program allows school-age children to balance learning and fun through a variety of experiences. From homework to fun physical activities, our early education program is designed so that everyone goes home happy.

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The transformative learning experiences at Alegrias Childcare & Learning Center are designed to help our students grow both in and out of the classroom. Each day is filled with opportunities to experience new educational, social, and emotional situations. Our teachers create a safe and open setting where they can help guide students in exploring the information and the world around them.

We follow a high academic standard as a guide for the creativity and leadership of our teachers. Our objectives are not set in stone, with occasional revisions developed in response to the latest research on educational innovations and theories.

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7420 S Rural Rd Tempe AZ United States 85283

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Tempeh – what is it, how to cook, what is useful?

07/18/2019

This soy semi-finished product allows you to expand your understanding of plant cuisine – tasty, satisfying, varied. It is a source of protein, which is so necessary for the full functioning of the body. It can either complement a dish (pilaf, stew) or become the main ingredient (gravy, pasta). It can become the best – tasty and healthy – basis of fast food, replace the usual stuffing in hamburgers and rolls. This miracle product came to us from the East, where, just like in Russia, food is valued for its satiety and juicy taste. nine0003

Tempeh also has a very unusual taste – mushrooms, cheese and meat at the same time. Although everyone hears their own notes in this palette of flavors…

The story of tempeh

Hundreds of years ago, the ancestors of the Indonesians decided to cook soybeans for dinner – boiled them, flavored with hibiscus leaves. Obviously, the cooks didn’t do their best, and the dinner was left untouched. After a couple of days, it was time to wash the dishes and (lo and behold!): real life was found in a forgotten dish! It turned out that the hibiscus leaf, carrying Rhizopus mushroom spores, caused a fermentation process and, combined with high humidity and 30-degree heat, soy porridge was transformed into some kind of product. People tried it and this time they were delighted. This is how tempeh was born. nine0003

What does tempeh taste like?

When raw, it is almost tasteless, but after heat treatment, the product acquires a rich, unlike anything, and the texture becomes dense. Tempeh can easily replace meat in dishes, even if you just fry it in a pan until golden brown with a little oil. And if you marinate tempeh before frying or stewing, mixing your favorite spices, soy sauce, onions, garlic, then its already interesting taste becomes very, very bright: someone finds nutty notes in it, someone compares it with fried mushrooms, someone ready-made tempeh resembles the taste of meat. nine0003

So, what is tempeh and what is it eaten with?

There are a lot of articles on the Internet that describe in detail the process of its production: sourdough is added to boiled soybeans, after which the mass is placed in a warm place, where fermentation takes place at a 30-degree temperature per day. Today in Russia you can buy ready-made tempeh, or you can make it yourself – you will receive a detailed description by purchasing a special starter culture.

We decided that we would not duplicate the information already available, but rather ask questions to the person who makes the tempeh. To do this, we turned to Roman Levchenko, an employee of FungFung, a company that produces modern fermented superfoods. Roman has been working with tempeh since 2013: at that time, acquaintances from different sides began to talk about an outlandish product from Indonesia. Interested in healthy eating, Roman started ordering sourdough starters from Europe and preparing tempeh for himself, but when more and more friends began to ask him to try, he began to seriously engage in production. nine0003

Benefits of Tempeh

Due to the use of whole soybeans in tempeh, the resulting product is suitable for use in a whole plant based diet that has been proven to have powerful protective and health effects on the human body. By consuming tempeh, one gets all the benefits of natural soybeans and additional benefits due to the fermentation process they have been subjected to. Fermented soybeans are better digested, additional nutrients appear as a result of fermentation, some sources even mention the presence of vitamin B12 in tempeh. Compared to raw soybeans, tempeh has better anti-mutagenic properties. nine0003

About tempeh from the manufacturer

– Roman, tell us, are there any contraindications to the use of tempeh? How do mushroom cultures affect the human body?

– Our Rhizopus mushroom culture is like any other mushroom. And if a person normally assimilates other mushrooms, then there can be no contraindications. On the contrary, in the mushroom culture used for tempeh, during the growth process, a fermentation process occurs, which improves the absorption of the product by the body.

– Is tempeh a probiotic? nine0003

– The product is thermally processed so it cannot actually be a probiotic. At the manufacturing stage, when tempeh grows on a substrate (it doesn’t matter if it’s soybeans or nuts), the digestion of those components that a person cannot digest takes place. Our body does not digest fiber and chitin. Soybean cells are made up of fiber, while fungus cells are made up of chitin. During fermentation, fiber is destroyed, so when a person eats tempeh, the stomach absorbs it well, and along with it, proteins and other useful components. nine0003

– It is often advised on the internet to boil tempeh before cooking in a dish, before frying or baking. Is there a need for this?

– It is optimal to cook immediately without pre-cooking, because it greatly affects the taste and aroma. If you are processing and you need to prepare tempeh for a complex dish – it is better to bake it by cutting a piece into thin slices – it is much tastier. Or immediately fry chopped tempeh with spices and vegetables.

– Can tempeh be re-frozen? nine0003

– Here things are the same as with any other freeze. It’s best not to defrost the whole piece unless you plan to use the whole piece. Re-freezing is not so bad, but it can affect the taste, it can dry out the tempeh. If there is a need for secondary freezing, it is important to use special bags that will help preserve the properties of the product, prevent dehydration and excess odors.

– Many people are afraid that after defrosting, the mushrooms will come to life and begin to actively organize their space, that is, the growth and reproduction of microorganisms will continue. Is it worth it to be afraid? nine0003

– For example, we make smoked tempeh, it is pasteurized. We cook and smoke, it turns out double heat treatment plus smoke treatment, which already makes the mushrooms inactive, inanimate. As for the classic version, we do not process it thermally; after manufacturing, we put it in vacuum bags and freeze it. If it turns out that on the way to another city or already in the store they forget to put it in the freezer, then the vacuum bags swell, because the mushroom culture thaws and begins to grow, biological reactions occur. It is not scary that it begins to grow, on the contrary, it indicates that in front of you is a natural living product. It is important to thermally process it and everything will be fine. nine0003

– Can I eat raw tempeh? Wouldn’t it be bad for the experimenter?

– A friend of mine tried uncooked rice tempeh at an event. He ate and said he liked it. I don’t know, I think it’s debatable. At the very least, tempeh doesn’t digest as well raw. Personally, I don’t see the point in eating it “alive”, because you might not even feel any taste.

– Should I be afraid of GMOs in tempo and what kind of soy do you use?

– We use Krasnodar soy. And we also became very interested in the topic of genetic modification. People are not particularly interested in this topic and are not afraid of what they should be. What are called genetically modified organisms are usually produced by four companies: Dow, Du Pont, Monsanto and Bayer, which have merged into the two largest multinational companies. They are the largest producers of herbicides and GMOs. It is important to explain here that a herbicide is something that kills a plant (from Latin herba – a plant and caedo – to destroy). When fields are sprayed with these substances, it even kills the soil. nine0003

The genetic modification itself does not contain the genes of animals or other plants, the point is that it protects soybeans from being destroyed by poisons. Therefore, it is not the GMO soy itself that should be feared, but the chemistry that plants are treated with. We pay great attention to sustainability, but you can never be 100% sure that a product is organic. I repeat: you need to be afraid not of GMOs, but of herbicides, which in reality are the real toxins that the plant absorbs in any case during such processing. When a person eats such food, it leads to terrible consequences, such as the Bhopal man-made disaster – the largest in history in terms of the number of victims. nine0003

I will also give an example. You’ve probably heard of the massive gluten allergy. There are stories that our friends told us when people were given organic gluten products and their allergies did not manifest themselves in any way. It can be concluded that it is the presence of herbicides in the product that is largely responsible for what causes allergies, and perhaps not gluten itself.

– When tempeh appeared in Russia, where did it come from and how does it take root?

– Tempe in Russia began to appear in 2014. At first it was made by amateurs, and I started doing it around that time. The attitude is ambiguous, we recognize that each person has his own taste. But most people after tasting say what they like, especially smoked – the favorite taste of the majority, which is “torn off with their hands” (laughs). If you touch on history, tempeh is the national Indonesian product that is sold everywhere there. In quantity, as we sell bread in Russia, and in quality – as an alternative to meat. nine0003

– Is there non-soy tempeh?

– Yes, of course. It can be made from both nuts and other legumes, from rice, cereals. There is such a concept as “substrate” – this is the mass on which a mushroom culture is grown, and the task is to create optimal conditions for its growth. Theoretically, it is possible to grow tempeh even on stones, if they are properly processed and left warm for 24 hours (laughs). I heard that someone even tried to make desserts using this technology, but for me it is doubtful, I attribute tempeh to salty, not sweet foods. In our production, we experiment with tastes, and if people like something, we will do it. nine0003

– How is smoked tempeh made? Are there additives like liquid smoke, or is “live” smoking used?

– Tempeh is boiled in salt water to give it an even salty taste, then smoked on beech chips. It’s important to note here that liquid smoke would probably be an even healthier option. There is a stereotype that liquid smoke is bad. To improve the technology, I studied the issue and found out that during the production, “smoke” goes through several levels of filtration, while carcinogens are eliminated – something that can settle on the product during classic smoking, which makes the product tasty, but not always healthy. So in the future, we will probably partially or completely revise the technology of smoking, switch to liquid smoke, because we are interested in making our product not only tasty, but also healthy. nine0003

– How to pronounce and decline this word correctly?

– In Indonesia, traditionally and in dictionaries since 1875, the name of this food has been spelled tempe with various accents. Soy tempeh was called Tempe Kedele. In 1972, when Indonesia modernized its language, the accents were dropped and the word became known as tempe (still pronounced TEM-pay). In English and other European languages, the word is spelled “tempeh”, with a final “h” added to the end so it doesn’t sound like “temp”. Most Westerners believe that correct pronunciation is more important than correct spelling. Many translate it from English into Russian according to the principle of how I hear and write, keeping “h”, it turns out “tempeh” – it doesn’t sound very good. In my opinion, the best option is “tempeh” or “tempishki”, as we like to say. One tempo, many tempos. nine0003

Tips for making tempeh

– Roman, what tips can you give for making tempeh?

– The most important thing is to marinate well. I think that the marinade plays an important role, because tempeh (like tofu) does not have a pronounced taste of its own and it is better to give it your favorite notes. For example, our most popular family dish is cannelloni (large pasta). We marinate sliced tempeh and cook canelloni with béchamel sauce. By the way, there is a very tasty five-minute Vicenta marinade, it includes pineapples and other natural ingredients. By the way, pineapple and kiwi contain enzymes that even animal proteins digest, so it’s great to use them for various marinades. nine0003

In conclusion, tempeh is a real discovery for me. As a vegan chef, I don’t use any animal products and sometimes it can be difficult to come up with a dish that will suit and please everyone. Someone needs density in order not to feel hunger for a long time, for others, on the contrary, lightness and digestibility are important.

For me, the most important thing is to feed tasty, satisfying and healthy. When I started using tempeh, more and more people started coming up for recipes. Connoisseurs of meat cuisine fell in love with tempeh for its satiety, and vegetarians rejoice like children, discovering a unique taste and the opportunity to surprise their loved ones – supporters of traditional Russian cuisine. For me, this is the most important indicator of the quality of the product. nine0003

Tempeh – useful properties and calories, use and preparation, benefits and harms

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Preparation

Tempeh is popular in Indonesia and other Southeast Asian countries. The process of making tempeh is similar to the process of fermenting cheeses. Tempeh is made from whole soybeans. The soybeans are softened, then opened or dehulled and boiled, but not cooked through. Then an oxidizing agent (usually vinegar) and a starter containing beneficial bacteria are added. Under the action of these bacteria, a fermented product is obtained that has a complex smell, which is compared with nuts, meat or mushrooms, and tastes like chicken. nine0003 Photo by Ella Olsson on UnsplashSource: unsplash

Tempeh spores sometimes appear as harmless gray or black spots on the surface when the temperature is low or the ventilation is high. This is normal and does not affect the taste or smell of the product. Finished quality tempeh has a slight smell of ammonia, but this smell should not be very strong.

Tempeh is usually produced in briquettes about 1.5 cm thick. Tempeh is perishable and cannot be stored for a long time, so it is difficult to find it outside of Asia. nine0003

Benefits and uses

In Indonesia and Sri Lanka, tempeh is used as a staple food. Tempeh is rich in protein. Thanks to the fermentation during the manufacturing process, tempeh protein is easier to digest and absorb in the body. Tempeh is a good source of dietary fiber, as it is high in dietary fiber, unlike tofu, which lacks fiber.

Tempeh is most often cut into pieces and fried in vegetable oil with the addition of other products, sauces and spices. Sometimes tempeh is pre-soaked in a marinade or salty sauce. It is easy to prepare: it only takes a few minutes to cook. The meat-like texture allows tempeh to be used instead of meat in burgers or instead of chicken in a salad. nine0003

Ready-made tempeh is served with a side dish, in soups, in stews or fried dishes, and also as an independent dish. Due to its low calorie content, tempeh is used as a dietary and vegetarian dish.

Ingredients

Tempeh contains a number of beneficial microorganisms, typical of fermented foods, that inhibit pathogenic bacteria.