Death by Chocolate

Hello my friends,

Haven't posted for a while, I've been doing lots of cooking just not sharing. Now that it's Winter and I'm into comfort foods I will begin posting again on a regular basis.

I recently spent 6 days in Alabama with some wonderful friends that I've known since the 70's, some of you weren't even born yet. There were 17 of us, we cooked, ate, chatted, drank (really good wine, thanks Allen) and just gave each other love and attention that we don't get to do but every couple of years.

Some of the dishes that were prepared and shared were an incredible pork roast with Potatoes Anna (could eat those every day), thanks Allen & Susie. An Italian Feast prepared by Vic & Sue, great tomato gravy and eggplant parm! There was Wild Mushroom Tart and Sex on a Cracker( we'll talk about that another time) from Burg and Marcia, the mushrooms were actually hunted by Burg where they live in Northern California, it was so rich and delish. A lovely tenderloin prepared to perfection along with some amazing cakes from a bakery in Philadelphia, Thank you so much Alan & Laura. Our friends Linn & David from Guanajuato, Mexico prepared a breakfast brunch with chorizo, eggs and sausage oh yum, thank you thank you. I prepared a pork carnitas burrito bar with a big old pot of beans.

What I want to share with you today is the dessert that Susie prepared, DEATH BY CHOCOLATE, they are sweet, creamy, melt in your mouth, chocolately little bars that are like potato chips, you just want to keep eating them. They would be perfect for a pot luck dessert and also excellent little Christmas gifts. Enjoy them, I know you will. REMEMBER COOK ON.......................

Death by Chocolate

First Layer

1/2 lb. butter pinch salt

4 oz unsweetened chocolate. 1/2 tsp vanilla

4 eggs 1 cup flour

2 cups sugar

Melt butter and chocolate. Beat eggs until fluffy.

Fold in sugar. Stir in salt, vanilla and cooled chocolate. Fold in flour.

Pour into greased 9" X 13" pan. Bake at 350o for 25-30 minutes. Cool.

Second Layer

1/2 lb. softened butter

3.9 oz pkg. instant pudding (chocolate or vanilla)

6 T milk

4 cups confectioner's sugar

Cream butter. Combine pudding with milk and add to butter. Continue beating

while gradually adding sugar. Spread onto cooled first layer and chill.

Third Layer

12 oz German or Hershey's chocolate

8 T Butter

Melt chocolate and butter in double boiler. Spread onto second layer. (Amounts

of chocolate and butter may be changed proportionately)

Zucchini Pickles

For everyone that just doesn't know what to do with one more zucchini, these are super simple. I didn't process them. Just filled a clean quart jar with one zucchini, added more garlic (of course) and I also put some thinly sliced onions in the jar, just a few slices. I also did not use the hot pepper, (your choice). COOK ON...............

Zucchini Pickles

Ingredients

MAKES 1 QUART OR 2 PINTS

2 cloves garlic

1/2 teaspoon mustard seeds

1/4 teaspoon coriander seeds

2 dried hot red peppers or 2 large pinches crushed red pepper flakes

1 pound zucchini, cut into spears

1 1/4 cups cider vinegar

1 1/4 cups water

1 1/2 tablespoons coarse salt

1 tablespoon granulated sugar

Instructions

Sterilize one quart-size canning jar or two pint jars with lids. Place the garlic, mustard seeds, coriander seeds and red peppers in the jar (or divide them between two pint jars). Pack zucchini spears into the jar(s). They will shrink somewhat after the brine is added, so pack them in as tightly as you can without mashing them.

In a saucepan add the vinegar, water, salt and sugar; bring to a boil, then remove from heat and pour the brine over the zucchini (you may not need all of it, depending on your containers and how you packed your zucchini). Attach lid(s) on the jar(s), let cool and refrigerate. By the next day, the zucchini will be pickled enough to enjoy, although it's even better if allowed to pickle for a week.

Scrumptious Corn Chowder

I had 3 wonderful fresh ears of corn from my CSA, HAD TO USE THEM. This is a delicious non dairy corn chowder. Low fat & low cal not like most corn chowders. I did add some olive oil to saute the onions, but not much. Use the seasons beautiful corn to make this, you will love it Remember COOK ON..........

Scrumptious Corn Chowder

Ingredients (use vegan versions, my version not vegan because I used chicken broth):

1/2 sweet pepper, finely diced

1/2 large vidalia or yellow onion

1 large red potato

3 cups water (I used chicken broth)

3 tablespoons nutritional yeast (divided, see below)

1 tablespoon vegetarian chicken-flavored broth mix (didn't use)

1 teaspoon salt

2 teaspoons Mrs. Dash, Spike, or herb blend

3 cups frozen (or blanched, fresh) corn kernels

2 cups oat milk or other non-dairy milk (I USED SOY MILK)

I added, 3 garlic cloves and some thyme, oregano, and sage, (fresh or dried)

Directions:

This is one dish that will surely have some of your non-vegetarian friends looking at you with suspicion and asking, “are you sure there’s no cream in this?” It is rich and satisfying, while low in fat and calories. It is also a properly combined food and perfect for a quick, cozy supper or light lunch.

Sautee the onions and red pepper in a non-stick pan or with a spray of non-stick coating until the onions are translucent. Add the potatoes and continue to sautee for five more minutes, stirring often to prevent sticking.

Add the water, two tablespoons of the nutritional yeast, the broth mix, salt, and herbs. Simmer for twenty minutes until the vegetables are completely cooked.

Meanwhile, blend the oat milk, one cup of the corn and the remaining yeast in a blender until absolutely smooth and creamy.

Just before serving, add the other two cups of corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Then add the oat/corn cream to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do.

Serve with a green salad and slices of whole-grain bread for a wonderful, hearty meal on a cold winter day.

Serves: 4-6

Preparation time: 30 minutes

Home made products

I'm on a quest to stop buying products with ingredients I can't pronounce. To be fair I don't buy much processed food. I've identified salad dressings, chocolate syrup & meat rubs. Dressings are so easy to make just keep a few ingredients in your pantry. I am posting two salad dressing recipes, a home made chocolate syrup and Grandma's meat rub, try them, I think your find pleasure in knowing your eating food that you know each ingredient. COOK ON..........

Home made Chocolate Syrup

From: Amy Dacyczyn’s The Complete Tightwad Gazette.

THis is yummy as chocolate milk or on ice cream

½ cup cocoa powder (I used Droste Cocoa, for baking and drinking)

1 cup water

2 cups sugar

⅛ teaspoon salt

¼ teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.

The result is very rich, so I only use a teaspoon for a glass of chocolate milk.

I poured the chocolate into a flip-top glass bottle and added a label. These would make nice little gifts.

Greek Salad Dressing

Ingredients 10 servings

1/2 cup olive oil

1-1/4 teaspoons garlic powder

1-1/4 teaspoons dried oregano

1-1/4 teaspoons dried basil

1 teaspoon pepper

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon Dijon-style mustard

1/3 cup red wine vinegar

juice of 1/2 a lemon

1 tsp sugar

Directions

In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. ( I used my immersion blender, worked beautifully to emulsify the liquid) Store tightly covered at room temperature.

Low Fat Buttermilk Ranch Dressing

Ingredients

1/2 cup buttermilk


1/2 cup light mayonnaise


2 tablespoons dried parsley leaves


2 tablespoons dried basil

2 tablespoons dried tarragon

1 tablespoon cider or rice vinegar


1 tsp garlic powder

1 tsp onion powder

1 tsp sugar

1/4 teaspoon salt


1/4 teaspoon coarsely ground black pepper

DIRECTIONS:

Combine all ingredients and mix dressing in a small bowl with a whisk or fork. Or combine ingredients in a jar with a tight-fitting lid and shake to blend. If not using right away, cover and refrigerate up to 3 days.


from Good Housekeeping

NUTRITIONAL INFORMATION (per serving*) Calories 30 Total Fat 2g Saturated Fat -- Cholesterol 4mg Sodium 150mg Total Carbohydrate 2g *Nutritional information is based on a 2-tablespoon serving.

Grandma's Spice Rub

For all meats, poultry or fish

Mix equal portions of the following spices: I usually do a 1/4 cup of each for a 2 cup jar.

Garlic Powder

Onion Powder

Paprika

Sweet Basil

Sea Salt

Pepper

Oregano

Rubbed Sage

Savory Leaves

Dried Parsley

Zucchini Spinach Soup

Hello friends,

Had a wonderful weekend with lots of fun cooking. Neighborhood Pizza night in the alley, we were so creative with the 7 pizzas we made. Then yesterday I had some beef cappacio in the freezer that I was serving with garlic aioli, but needed something else. Discovered baby spinach, zucchini and potatoes all fresh from the CSA, found this non dairy delicious zucchini spinach recipe, my additions were fresh herbs from my garden, but not necessary to add if you don't have them. Some herbs you could use would be basil, oregano, thyme, sage, a little dried would be good too. I like to take advantage of using my fresh herbs while I have them. The cilantro however is not an addition, an ingredient that is needed and adds so much flavor. This soup could be eaten at room temp or chilled as well. Hard to eat hot soup if it's 100 degrees outside. Add a fruit platter and some crusty bread and you and a delicious, healthy summer time meal.

Ok, COOK ON............Love Elaine

Zucchini Spinach Soup

Ingredients Serves about 6

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

Directions

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve. (I used greek style yogurt)

Corn Cakes

Michael and I spent the weekend in Manzanita, on the Oregon coast. Visited a little restaurant called "Bread & Ocean". They served little corn pancakes with the lamb burger, (so much better than fries). They were so good, I thought to myself, as soon as I get home I'm going to make these. This recipe worked quite well and they were just wonderful. I added 3 cloves of garlic when I sauteed the corn & veggies. You could also add some chopped spinach or kale for added nutrition. Right now is the time to try these because of the fresh corn available!!! Do it and COOK ON.............

Corn Cakes

You can whip up these little gems in just 20 minutes, any time of day or night. They can be a breakfast or light supper in and of themselves, or a first course or side dish for a more complex meal. 


Ingredients

2 tsp. butter


1/4 cup finely minced red bell pepper


2 cups corn


1/4 cup minced scallions


1/2 cup cornmeal


1/2 cup unbleached white flour


1 tsp. baking powder


1/2 tsp. baking soda


1/2 tsp. salt


2 eggs


1 cup buttermilk


Oil or butter for the pan 


Directions

Melt the butter in a small skillet. Add the bell pepper and corn, and sauté over medium heat for about 10 minutes. Remove from heat, stir in the scallions and set aside. 

Combine the cornmeal, flour, baking powder, baking soda and salt in a medium-sized bowl. Make a well in the center. 

Beat together the eggs and buttermilk until frothy. Pour this and the corn mixture into the well in the center of the dry ingredients, and stir briefly until everything is combined. Don't over-mix. 

Lightly grease a hot skillet or griddle with butter or oil, and fry the corn cakes for about 2 minutes on each side, or until golden. Serve hot. Makes about a dozen 4-inch corn cakes

Note: I put a little maple syrup on them, applesauce or sour cream would be excellent as well.

Certo Strawberry Freezer Jam

Hello dear foodies, I'm been away for awhile, the summer has just got away from me. I've made some incredible strawberry freezer jam, it is quite simple, does not require regular canning processing and you put the sweet little jars right in the freezer and defrost as needed. I made 12 pints which should be enough for Michael & I and Kirstin's family. I'd like you all to try this recipe at least once, it will take about 1 hour to 1 1/2 hours beginning to end with clean up.

The strawberries are out now and so sweet. I just use the recipe on the Certo pectin box, the secret is to be picky with the berries, make sure they are ripe, a little over ripe is fine too. Go berry by berry as you cut and put each one in the bowl, this is the most time consuming part but will payoff 10 times in the flavor of the jam.

Here is the recipe right out of the certo box.

2 pt strawberries

1 lemon

Discard stems and crush strawberries.

2 cups crushed strawberries

2 TBSP fresh lemon juice

4 cups sugar

1 pouch CERTO

Makes 4 cups (I always double this recipe, but I make each batch individually)

Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers.

Prepare fruit, for berries, crush 1 cup at a time, using a potato masher for best results.

Measure exact amount of prepared fruit into a large bowl.

Measure exact amount of sugar into separate bowl. (reducing sugar or using sugar substitutes will result in set failures)

Stir sugar into prepared fruit. Mix well. Let stand 10 minutes; stir occasionally.

Stir pectin into lemon juice. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (a few sugar crystals may remain.)

Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover. NOTE: Mason now carries plastic jar w/lids for freezer jam, I still like the glass pint jars, just keep about 1/2 to 3/4 inch from the top to allow for expansion)

Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to one year. Thaw in refrigerator

Let me hear from those of you who make this wonderful little jam. COOK ON.........

Pesto

My CSA has begin, such a joy. Every Friday I pick up a basket of fresh harvest. This week there was a giant bouquet of Basil. Oh my, the smell filled my kitchen, I felt like I was living in an herb garden. To keep the basil taste fresh and wonderful I made a batch of fresh pesto, served it with sauteed chicken and garlic bread. Still licking my lip and tasting that pesto hummmmmmmmmmmm. I will give you the pesto recipe, I took the chicken, marinated it in a squirt of lemon juice and some Italian dressing for a couple of hours, cut it up sautéed it just until cooked through, threw a little pesto on it turned off the stove and let it sit with the pesto on it for about 20 minutes Cooked the fresh pasta, (so much better than dry, truly worth the extra money). Tossed pesto on it and threw in the chicken with it's cooking juice and the pesto it has sat in, heat it through before throwing into the pasta. OH, MY so good.

PESTO

2 cups fresh basil leaves, packed

1/4 cup grated Parmesan cheese

1/2 cup Olive oil

3 tablespoons pine nuts or walnuts

3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.

Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Banana Pancakes by Tamra Davis, "give me something good to eat"

I highly recommend the cookbook by Tamra Davis, "Give me something good to eat" available on Amazon.com. It is a wonderful collection of recipes that are healthy, some are vegan, non-dairy and also carnivore. Some of the recipes have a little addition to make them alsodelicious for adults, what a great idea. The banana pancakes are so good, the only difference I made was I added the banana when the pancakes were poured in the pan, (in case I didn't use all the batter I wouldn't have banana slices in it). I also added blueberries instead of banana to some of them. They are so good and have a small amount of sugar and just good ingredients. Big people will love them too, you don't have to have kiddies in the house to enjoy these easy and delicious recipes.

Banana Pancakes

(For 2 adults and 2 kids)

1 1/2 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoon sugar

1 egg

1 cup milk

1/2 cup plain yogurt

1 tablespoon oil

1 banana sliced

Butter and maple syrup

Mix the wet ingredients together until blended. Mix the dry ingredients together in a separate bowl. Mix the wet and the dry together. Add the sliced bananas. Stir them in.

Put a small amount of butter or oil in a large frying pan. let it heat up evenly and start to pour pancakes. Make sure there is banana in all the pancakes. When the pancakes start to bubble, turn them over. Take a peak first to make sure the underside is cooked until lightly browned. Serve with butter and maple syrup.

Tamra Davis website is 222.TamraDavisCookingShow.com

I made these pancakes for Ocean and Lana this morning, they absolutey loved them, Ocean ate 4 - 3 sausage and Lana ate 2 and 1 sausage, little Michael Phelps usually eats twice what Lana eats.

COOK ON...................

I made this the other night and got a few inquires, I thought I'd share it with you. It is a rather low/fat/cal version. Not the traditional Mexican Posole (can be high in fat) but with the toppings, the soul of the soup is the same and gives a satisfying feeling. So do try this, make sure you serve it with warm tortillas and include all the toppings, it is integral to the Posole. If you have any questions contact me at ecbadgee@aol.com. It really is simple to make, this is my personal recipe so I had to create it on paper, hope it is clear and concise for you. COOK ON........

Chicken Posole

Ingredients Serves 8

3 Lbs boneless skinless thighs, (remove fat and cut into chunks)

1 Tbsp olive oil

1 onion, chopped

4 celery stalks, diced

2 carrots, sliced

4-6 garlic cloves smashed & chopped fine

1 can diced green chilies (if you prefer hotter you can do a can of diced jalapeno)

1 1/2 tsp oregano

1 1/2 tsp thyme

1 1/2 tsp basil

2 bay leaves

1 tsp Menudo mix spice (optional)

1 large can hominy

2 quarts chicken broth,

Toppings:

sliced radishes (soak in cold water for 1 hr, removes some heat)

Cilantro, 1 bunch chopped

1 lemon or lime sliced

3 green onions chopped

Extra hot sauce

Saute chopped onion in olive oil for 5 minutes, then add celery & carrots, saute another 3 minutes, add garlic, oregano, thyme basil and menudo mix, saute 1 minute. Add broth, hominy and bay leaves. Let simmer for 15 minutes then add chicken chunks, done when chicken is cooked and tender.

Serve in bowl with squirt of lime or lemon juice, cilantro, radishes, & onions. Serve with warm tortillas.

Pot of Pinto Beans

The other night Michael and I went to another of our favorite little places for BBQ, Podna''s http://podnahspit.com/ All the BBQ of course is fantastic, even have BBQ trout WOW. They have several wonderful sides, corn bread, cole slaw, collar greens but my very favorite is the pinto beans, they are soft, creamy with so much flavor I just LOVE THEM!. I decided there must be a Mexican somewhere in that kitchen, hey well if they can do so can I, so I started yesterday by soaking two pounds of fresh pinto beans. This morning I drained and rinsed them. Added them to a big old pot and added water several inches above the pinto line. Let them boil and put them in the crock pot, I think they cooked about 2 hours, then I added a chopped onion, 6 diced garlic cloves, spices included cumin, oregano, espasote (helps w/the easiness) menudo mix, 2 bay leaves, thyme and some basil, be free they will just add to the flavor. They have now been cooking about 4 hours, I took about a cup to a cup and a half, pureed them and returned them to the pot (this is what makes them so creamy), stirred well then added salt and pepper to taste. You don't want to add the salt too early or your beans will never get tender. OH my they are so good, I can't wait till dinner. I'm going to be serving them with a cheese and avocado quesadilla and sliced catalope for a refresher. Try this dish, it is so satisfying to the soul. You can also add some meat to your quesadilla or make bean & cheese burritos. It's all good. So COOK ON...........

Fun Recipe

Do any of you but the oldsters remember Gracie Allen? This her classic humor. Anne (Guild) emailed this to me, she thought the bloggers would enjoy, I sure did. Google Gracie for some of her humor. Love you all. COOK ONl...........

Gracie Allen's Classic Recipe for Roast Beef

1 large Roast of beef

1 small Roast of beef

Take the two roasts and put them in the oven.

When the little one burns, the big one is done.

Spinach Beet Salad

Hello all, haven't been on for a while, last week was an incredibly busy one and I actually didn't do much interesting cooking. I'm on a very healthy food plan all this week, I had a friend over last weekend and of course we took her to some our favorite Portland eateries, that started the foodie indulgence which continued after she left, with blueberry cobbler a turnip cake (that's right and it was delish). But the the scale pointed at two additional pounds of all that wonderful food that attached itself to me. So, super healthy food week here I come. I'll be posting some of the recipes I use throughout the week. Last night I made a beet/feta/spinach salad. I followed a recipe sort of but I changed it so much that I'm going to just make my own. Hope you like as much as Michael and I did.

Spinach Beet Salad

Ingredients Serves 2

1 3-4 med beets

2 hard boiled eggs

1 C. thinly sliced sweet onion

3 C. baby spinach leaves

4 oz. crumbled feta cheese

1/3 C. walnut pieces

vinaigrette recipe below.

Directions

Boil the beets in water for approximately 12 minutes until tender enough for a fork to go it easily. When done take out to cool and put the two eggs in to hard boil, (you'll get that beautiful red color on the outside of the egg), cook eggs for approximately 15 minutes, then drop then into ice water immediately to cool, the shell will remove easily then. When the beets are cool enough to handle cut off stems and rub your hands over the beets and the skin will come right off, (use rubber gloves if you don't want your hands to get a beautiful pink, however it comes off in an hour or so.) Put eggs and beets in bowl to cool in refrigerator, they need to be cold before you serve the salad.

See you in a couple of days my friends, COOK ON................

Make a basic vinaigrette:

1/4 cup finely diced sweet onion

1 TBS dijon mustard

1 clove garlic, diced & smashed well

1 tsp sugar

1/2 tsp salt

Pepper

1/3 cup olive oil

Add first 7 ingredients, blend then slowly add the olive oil, whisking (or in a blender) until emulsified (or incorporated into dressing) set aside.

Chop or slice the beets. Place beets, spinach, onion, feta, bacon, and walnuts into a large bowl. Drizzle with some of the vinaigrette, and toss to coat. Arrange mixture on 2 serving plates.

Quarter the pickled eggs, and arrange them on top of each salad. Serve with the remaining vinaigrette.

Pasta with Goat Cheese and Roasted Asparagus

Happy Monday all. I made this lucious dish last night. After you cook the pasta it takes about 15 minutes to put together. Because I'm not doing dairy I'm always looking for interesting recipes to use goat cheese.

Note: Goat milk has a completely different composition than a cow, for that reason it fits into a non-dairy diet (thank goodness or I'd have to kill myself, no cheese for the rest of my life, AHHHHH)

There are so many goat cheese options now, it's wonderful. Especially Trader Joe's (again sorry Alabama). Any log of goat cheese will do for this recipe. If you feel like you need meat you could add some baked chicken or a pork chop. However, Michael and I just had this dish and some toast. Lots of protein in that cheese. It is rich tasting, creamy and the roasted asparagus had an amazing flavor to the whole dish. Keep out a whole cup of pasta water, so you can thin it out more if you want.

Pasta with Goat Cheese and Roasted Asparagus

This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and asparagus.

INGREDIENTS Serves 4.

2 bunches asparagus (2 pounds total), tough ends removed

4 tablespoons butter, cut into small pieces

12 ounces cavatappi or other short pasta

1 small log soft goat cheese (5 ounces), crumbled

2 to 3 tablespoons snipped fresh chives, for garnish

DIRECTIONS

Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

First published

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Healing Chicken Noodle Soup

Since I'm noticing colds/flu all over town. Michael has a cold now and I'm making him chicken noodle soup. I found this wonderful article about the healing properties of the soup and I thought this was a good thing to share with you. It is very close to my chicken soup. Add a little nighttime cold medicine and you will be comfortable all day. Love and COOK ON............

Why chicken soup heals:

We have all heard that chicken soup is good for the sick for hundreds of years. Can it really be true? Chicken soup is a favorite healing soup all over the world. It has often been called Jewish penicillin and scientists have spent time and money examining the actions of chicken soup on colds and flu. It’s no surprise that they’ve found evidence of the way chicken soup combats the symptoms of a cold. See Chicken Noodle Soup Recipes below along with the reasons why it is so good for us.

___________________________________________________________

The reasons why Chicken soup is healing

Soup has anti-inflammatory properties that helped sore throats and helped stop the movement of neutrophils (white blood cells that encourage the flow of mucus that accumulates in the lungs and nose). steam is a real benefit. Sipping the hot soup and breathing in the steam helps clear up congestion. This can also be said for many hot soups.

Spices that are often added to chicken soup, such as garlic and pepper (all ancient treatments for respiratory diseases), work the same way as modern cough medicines, thinning mucus and making breathing easier. chicken soup contains drug-like agents similar to those in modern cold medicines. For example, an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems.

Chicken Soup puts needed fluids back into the body.

___________________________________________________________

Curative properties

According to food historians chicken soup was prescribed as a cure for the common cold in Ancient Egypt. The 10th century Persian physician Avicenna referred to the curative powers of chicken soup in his writings. In the 12th century the Jewish sage Maimonides wrote that chicken soup “has virtue in rectifying corrupted humours”, and recommended it as nutrition for convalescents; Maimonides also particularly recommended chicken soup for people suffering from hemorrhoids and the early stages of leprosy.

Modern research conducted by Dr. Stephen Rennard, professor of pulmonary and critical care medicine, and his colleagues at the University of Nebraska Medical Center in Omaha suggests that there might be some scientific basis for the belief in the curative powers of chicken soup. They found that the particular blend of nutrients and vitamins in traditional chicken soup can slow the activity of certain white blood cells. This may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. Their research was published in 2000 in the scientific journal Chest. This was not, however, an in vivo clinical trial, and did not demonstrate that chicken soup was the best foodstuff for this purpose.

Because it is simple to prepare, relatively cheap, nutritious, and easily digested, chicken soup is a good food for winter convalescents. Sipping warm soup can also clear the sinuses because of the steam ventilating into the nasal passages, serving as a natural decongestant, which also relieves cold and flu symptoms. Last, but not least, chicken soup can be beneficial due to the placebo effect of comfort foods

Chicken Noodle Soup

Healing Directions

Stew your chicken first:

Place a 3 to 4 lb. chicken in a 5-6 qt. pan and cover with water.

Add 3 tablespoons of apple cider vinegar.

Cook for 1/2 hour over medium heat

until chicken is done and falls off the bone.

Remove bones and chicken from the pot to cool.

Keep the broth in the pot and set to simmer.

Add to simmering broth:

2 large onion diced

3 celery ribs diced (seeds are good too)

3 carrots diced

1/2 stick of butter

3 cloves of chopped garlic

juice of 1/2 a lemon

salt & pepper

If you want a really strong /rich flavor: Nows the time to add...

Add 3 or 4 bouillon cubes

or 1 can of chicken stock.

(Note: if you are cooking this for someone who is already sick.... their taste buds may not be up to par and may need the soup to be stronger in flavor so they can taste it better.) Getting them to eat it is the key to getting well. It may be to strong for you but just right for them. You can always add water to your own bowl if it's to strong for you personally.

Cut chicken up into large chunks.

Replace chicken back into simmering broth.

Add 1 cup of large diced potatoes

Cover with water.

Cook for another 30 minutes on medium heat.

Last 10 minutes of cooking:

Important Healing Herbs

Add 1 bunch of chopped parsley to soup.

If you have thyme, add 1/2 teaspoon.

If you have sage, add 1/2 teaspoon.

If you have basil, add 1/2 teaspoon.

pinch of poultry seasoning

Add 1/4 teaspoon cayenne pepper!!

Cook for 10 more minutes

2nd Day: Left overs

Re-warm the left over Chicken Soup

Add 4 ounces of egg noodles to the soup.

1 can of broth

1 cup of water

It's now Chicken Noodle Soup!

The Chicken Noodle Soup

will taste the best on this 2nd day!

3rd Day: Left overs

Note: Changing the soup slightly each day will add variety to the soup so it doesn't seem so boeing while keeping the regiment of someone eating it. This soup is packed full of vitamins and minerals so the more they are willing to eat, the better. If you go for a 3rd day, try adding a can of "Cream of celery soup" to thicken it up and add a new feeling in the mouth.

And if you have been feeling under the weather....

by now you should be feeling the effects of healing soup.

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The ingredients

Chicken contains an amino acid called cysteine, a substance released when you make the soup. This amino acid is similar to the drug acetylcysteine, which is prescribed by doctors to patients with bronchitis. It thins the mucus in the lungs, making it easier to cough out.

Onions: a regular in chicken soup- contains quercetin, a powerful anti-oxidant that is also a natural anti-histamine, and anti-inflammatory. Onion are a strong antibacterial agent.

Garlic: has phytochemicals that are helpful in reducing cancer risk and boosting the immune system. The herb (yes it is considered a herb or veggie) is beneficial to the bodys overall maintenance. It is rich in protein; vitamins A, B-1 and C; essential minerals including calcium, magnesium, potassium, iron and selenium. Plus it contains 17 different amino acids. Increases energy and endurance. Garlic gives chicken soup a great flavor as well. ---- Bible: God through Jesus Christ our Lord (John 1:3, Col. 1:16) created garlic for us not only to enjoy as a flavor in our cooked foods, but also to use as a medicine.

Cayenne Pepper sprinkled in food, broth or tea also promotes sweating to break a fever. Cayenne acts as a catalyst, carrying all other herbs and supplements quickly to the place in the body where they are needed and increasing their effectiveness. It is also high in vitamin C and useful in the treatment of colds, sinus problems and respiratory ailments.

A greater variety of vegetables means a greater mix of nutrients and phytochemicals.

Carrots, one of the routine vegetable ingredients found in chicken soup, are the best natural source of beta-carotene. The body takes that beta-carotene and converts it to vitamin A. Vitamin A helps prevent and fight off infections by enhancing the actions of white blood cells that destroy harmful bacteria and viruses.

Herb/Parsley: Packed with nutrients, parsley (Petroselinum sativum) is a great source of dietary calcium, iron, vitamin C, and vitamin A, as well as beta-carotene, and folic acids.

Parsley has proved itself a potent medicinal herb. It has cancer-fighting volatile oil components including myristicin, limonene, eugenol, and alpha-thujene. Parsley is also rich in flavonoids with powerful anti-oxidant properties including apiin, apigenin, crisoeriol, and luteolin. It is known to both detoxify and soothe the kidneys. Parsley leaves can be a gentle treatment for kidney problems, bladder infections, and to reduce mucus in the first stages of a cold and influenza. A good chicken soup recipe will usually have 1 "bunch" of parsley as an ingredient.

Celery seed: Celery seed helps ease urinary tract infections, as it's an excellent antiseptic. It's also anti-inflammatory, relieving arthritis and gout. An excellent diuretic, it aids digestion and even alleviates gas. The Celery stalk itself is high in minerals and is a significant source for magnesium.

Thyme/herb: Thyme heals all colds. It's an effective expectorant, as well as an antiseptic. It can help clear congestion, viral infections, or a dry, hacking cough.