Southwestern Chicken Fricassee Recipe

My parents gave me this great bowl set for my birthday over a month ago but I was waiting to come up with something suitable for them.  I wanted something Southwestern to match the festive colors but also something that reminded me of my childhood.  One of my favorite dishes that my mom made when I was a kid was chicken fricassee.  So I took a Southwestern spin on chicken fricassee.
Southwestern Chicken Fricassee
Servings:  6 
Ingredients
2 Tbsp oil
6 chicken thighs
1 1/2 tsp Kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried oregano
1 1/2 cup chicken broth
4 cups cream of garlic soup
For the Cream of Garlic Soup
2 Tbsp oil
1/4 cup coarse chopped garlic
1/4 cup red bell pepper, diced
1 shallot, coarsely chopped 
3 slices bread, crusts removed and cubed
4 cups chicken broth
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp red pepper flake
1 egg
1/4 cup half and half or cream
Instructions
Preheat a wide bottomed pan and a large skillet over medium heat.  
Add 2 Tbsp oil to the pan and saute the garlic, bell pepper, and shallot for 2 minutes.  
Add the bread, toss to coat in the oil and continue cooking another 3 minutes, stirring occasionally. 
Stir in the broth, pepper, oregano and pepper flake.  Bring to a simmer and cook for 15 minutes.
Meanwhile work on the chicken - season the chicken thighs with the salt, pepper, oregano, and garlic.
Add 2 Tbsp oil to the skillet and brown the chicken thighs skin side down.  This took about 5 minutes for me to get a nice golden color.
Flip and sear the other side for 2 minutes. 
Add the 1 1/2 cups broth, bring to a gentle simmer, cover and braise for 25 minutes or until the thighs reach an internal temperature of 175f (I like my thighs done well).
Back to the soup - after 15 minutes, whisk the soup mixture rapidly for 1 minute to break up all of the bread into a smooth consistency.  Simmer for another 5 minutes.
Slightly beat the egg in a large bowl.  Whisk 1 1/2 cups of the hot soup into the egg.  Now whisk this mixture back into the rest of the soup.  
Stir in the cream, taste for seasoning, and remove from heat. 
Put it all together - Drain all but 1/2 cup of the juice from the chicken pan.  Add in enough of the cream of garlic soup to come up to the edges of the thighs.  Bring to a simmer and cook for 5 more minutes.
Serve in bowls with plenty of the flavorful soup mixture.  
Notes
For a full meal and nice presentation, serve with a timbale of yellow rice and peas.
The cream of garlic soup is great on its own too!
If you like a spicier soup base, double the red pepper flake, add chipotle pepper, or use red serrano or jalapeno instead of red bell pepper.

How To Cook Sort Of An Original Cabbage Soup

Cabbage soup recipes should be tasting and interesting and not bland and boring. That may be partly why cabbage is used as a staple in many cultures. It's nutritious for sure and inexpensive as well especially in season. Weight loss is part of the association with cabbage soup too. How come? Well it lends it's name to a diet that has been around for years. It's a quick weight loss diet that actually has the soup as a key, essential part but there's more to it than soup for sure.
Cabbage soup forms a staple and basic part of the diet of many regions. That's partly because cabbages grow so well in many colder climates and are also easy to get and cheap too. Cabbage can be used in so many ways and soup is only one of the ways. In soup one of the reasons for cabbage is that it's a great filler that still is high in nutrition. With soup the cabbage can be combined with so many other foods to turn the dish into a variety of textures, looks and tastes too. It's a versatile ingredient, cabbage, and one used in many cultures on a regular basis especially in the cool months of the year.
Sort Of An Original Cabbage Soup Recipe
1 head cabbage
6 carrots
5 stalks celery
2 bell peppers
3 large tomatoes
6 spring onions
6 medium onions
4 oz uncooked brown rice salt
Slice the vegetables into small pieces. Place in a large pot and add cold water to cover. Bring the water to a boil. Lower the heat and simmer uncovered for ten minutes. Cover and then simmer on low heat until the ingredients are soft. This should take about 15 minutes or so.While the soup is simmering, cook the rice. Add rice to the soup when the soup is cooked. Season to taste with salt and pepper.
The cabbage soup diet plan continues to be used partly because it gives you plenty of different things to eat and it's not some starvation plan. It's easy to stay full. However, the real reason the plan works is the foods you eat are sure to be such that you eat a low amount of calories and fats too. By severely limiting calorie intake, it's certain that you will drop weight at the end of the week. This is certainly not any sort of long-term eating plan. It's deficient in several ways. However it may have a place as part of a long-range weight loss and fitness program. That's because real sustainable weight loss is so slow that it's hard to stay motivates when the results are so difficult to see. Mixing in some fast results may help with the motivation department more than anything else.

Asparagus Soup Recipe

In this artcile I will show you how to prepare  Asparagus Soup recipe the easy way. Thick asparagus spears can be stringy; make sure the ones you buy are only about as wide as a pencil. If not, pare them down with a vegetable peeler. There's no cream in this soup; the potato does the job. Makes 4 servings (can easily be doubled). Follow the directions:
Asparagus Soup
INGREDIENTS :
Nonstick spray
2 ouncesprosciutto, thinly sliced
1 tablespoon plus 1 teaspoon canola oil
1 medium onion, chopped
2 garlic cloves, slivered
12 ouncesYukongold or other yellow fleshed potatoes, peeled and cut into 1/2-inch dice
2 teaspoons chopped parsley leaves or 1 teaspoon dried parsley
1 teaspoon stemmed thyme or 1/2 teaspoon dried thyme
4 cups (1 quart) chicken broth
1 poundplus4 ounces(20 ounces) thin asparagus spears, peeled and cut into 1-inch segments
1/2 teaspoon salt, plus additional to taste
1/4 teaspoon freshly ground pepper, preferably white pepper
1 small scallion, green part only, thinly sliced
DIRECTIONS :
Spray a large chef 's knife with nonstick spray, then chop the prosciutto into small pieces. Heat a large skillet over medium heat; add 1 teaspoon canola oil, then the prosciutto. Fry until crispy, stirring often, about 2 minutes. Transfer to a plate and set aside.
Heat a large saucepan or small Dutch oven over medium heat. Swirl in the remaining 1 tablespoon oil, then add the onion. Cook, stirring often, until translucent, about 3 minutes. Add the garlic and cook for 20 seconds.
Add the potatoes, parsley, and thyme; cook, stirring constantly, for 1 minute. Pour in the broth, scrape up any browned bits on the pan's bottom, and bring to a simmer. Cover, reduce the heat to low, and simmer slowly for 15 minutes.
Add the asparagus, cover, and continue simmering until the potatoes and asparagus are quite soft when pierced with a fork, about 10 minutes. Stir in the salt and pepper.
Transfer the soup to a large food processor fitted with a chopping blade or into a large blender. You may have to work in batches if your appliances are small. Process or blend until smooth, scraping down the sides of the bowl once or twice to make sure everything is pureed. Return the soup to the saucepan. Alternatively, use an immersion blender to puree the soup right in the pot.
Bring back to a low simmer over low heat. Check to see if the soup needs any additional salt. To serve, ladle into bowls; top with fried prosciutto bits and sliced scallions.

The Health Benefits Of Zucchini

One cup of zucchini has 36 calories and 10% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating.
One of the very low calories vegetable that is used during weight reducing and cholesterol control programs. Zucchinis provide only 17 calories per 100 g. Contains no saturated fats or cholesterol. Its peel is good source of dietary fiber that helps reduce impairment and offers some protection against colon cancers.
Courgette is comparatively moderate source of folates, consists of 24 mcg or 6% of RDA per 100 g. Folates are great in cell division and DNA synthesis. When taken adequately before pregnancy, it can help prevent neural tube defects in the fetus.
It is a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart intimate electrolyte; helps reduce blood pressing and heart rates by countering results of sodium.
Fresh fruits are rich in vitamin A; provide about 200 IU per 100 g.
Cancer Prevention
Because dietary fiber promotes healthy and regular bowel movements, the high amounts of fiber in zucchini also help prevent carcinogenic toxins from settling in the colon. Moreover, the vitamins C and A, as well as folate, found in zucchini act as powerful antioxidants that fight oxidative stress that can lead to many different types of cancer.
Prostate Health
Studies show that the phytonutrients in zucchini aid in reducing the symptoms of benign prostatic hypertrophy (BOH), a condition in which the prostate gland enlarges and leads to complications with urination and sexual functions in men.
Anti-Inflammatory
Vitamins C and A not only serve the body as powerful antioxidants, but also as effective anti-inflammatory agents. Along with the copper found in zucchini, these vitamins deter the development of many hyper-inflammatory disorders, including asthma, osteoarthritis, and rheumatoid arthritis.
Heart Attack and Stroke Prevention
A one cup serving of zucchini contains over 10% of the RDA of magnesium, a mineral proven to reduce the risk of heart attack and stroke. Zucchini also provides folate, a vitamin needed to break down the dangerous amino acid homocysteine, which - if levels in the body shoot up - can contribute to heart attack and stroke.
Lower Blood Pressure
Along with magnesium, the potassium found in zucchini helps lower blood pressure. If unchecked, hypertension, or high blood pressure, can lead to arteriosclerosis (blood vessel damage), heart attack, stoke, and many other serious medical conditions. Both the potassium and magnesium in zucchini, however, can help alleviate the stress on the body's circulatory system.
High in Manganese
A trace mineral and essential nutrient, manganese provides many health benefits and contributes to a slew of normal physiological functions. One cup of zucchini contains 19% of the RDA of manganese, which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol.

'Cold' TCM Foods

The arrival of summer is important in traditional Chinese medicine as it is the time to release excessive heat in the body. Eating "cold" foods can help improve energy flow and reduce irritability.
Summer has arrived, according to the Chinese solar calendar, and now is the time to adjust your diet and schedule to ensure you stay healthy.
For all things TCM, there is a season. Spring is for sprouting, summer for growing, autumn for reaping and winter for storing. And with summer, the universe enters the "prosperous" season.
"Huang Di Nei Jing" ("Medical Classic of the Yellow Emperor") says the energy of the sky merges with the energy of the Earth during the summer, thus yang ("hot") energy grows rapidly in the universe while yin ("cold") energy diminishes.
To coordinate with the universe, everyone should adapt their schedule by getting up early and going to bed late, which helps yang energy grow in the summer, according to Dr Zhang Zhenxian, physician at Yueyang Hospital.
Releasing excessive heat and blockage of blood and energy are the main principles of summer health maintenance in TCM.
Only by releasing heat in summer will you be able to absorb reinforcing therapy in autumn and winter, the seasons for reaping and storing energy.
Eating yin or "cold" energy, foods and sweating can help release blockages and improve energy flow. Do not avoid the sun in the early summer (use sun block),
but drink enough water to make up for the loss of fluids. Weak people and those with heart conditions should avoid sunstroke.
The heart in TCM refers not only to the organ that pumps blood but also the blood vessels and the brain.
The energy in the heart grows quickly in summer and may become too "prosperous," resulting in irritation and impatience. This increases the heart rate and puts more stress on the heart. It also aggravates hypertension and other conditions.
"Keeping calm and staying in a good mood is the priority for heart patients in summer," says Dr Zhou Duan, director of the TCM Internal Medicine Department at Longhua Hospital attached to Shanghai University of TCM. "A bland diet may also help."
People with hypertension should keep checking their blood pressure and take their medication on time.
"Cold" or "neutral" herbs and foods are recommended in the season as qing bu (clear reinforcement) is the dominant strategy for reinforcement in summer.
These foods usually help clear up internal pathogenic heat and dampness, while reinforcing healthy energy.
North American ginseng ("cold") and white ginseng ("neutral") are recommended. You can chew dried chips or make tea or soup. Try making congee with white ginseng, chrysanthemum, ebony, maidong (dwarf lily turf root), shihu (dendrobe) or wu wei zi (shizandra).
Ginseng leaves can help dispel pathogenic heat and promote creation of body fluids that are quickly consumed in hot days. American ginseng with royal jelly and Qingshu Yiqi Wan (Clear Summer-heat and Reinforce Energy Pill) made of herbs like ginseng and shizandra can help reinforce energy in summer.

How To Cook Cauliflower Soup

Cauliflower Soup can be prepared with just a little effort. So how to make How to make Cauliflower Soup?The highlight here is the ginger-in three forms, fresh, ground, and crystallized. The cauliflower gives the soup body and creaminess without adding any actual cream. Makes 8 servings. Here are the easy directions:
HOW TO MAKE CAULIFLOWER SOUP
INGREDIENTS :
2 tablespoons canola oil
1 large yellow onion, chopped
One 21/2-pound cauliflower head, trimmed and broken into small florets
1/4 cup minced peeled fresh ginger
1/3 cup chopped crystallized ginger
2 tablespoons finely grated orange zest, plus additional for garnish
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper, preferably white pepper
4 cups (1 quart) vegetable broth
2 cups plain yogurt (regular, low-fat, or fat free)
2 tablespoons honey
DIRECTIONS :
Heat a large saucepan or soup pot over medium heat. Add the canola oil, then the onion. Cook, stirring often, until softened, about 4 minutes.
Stir in the caulifl ower fl orets and minced fresh ginger; cook, stirring often, until very aromatic, about 2 minutes.
Stir in the crystallized ginger, orange zest, ground ginger, salt, and pepper. Cook for 30 seconds, then stir in the broth, scraping up the browned bits on the pan's bottom.
Bring to a simmer; then cover, reduce the heat to low, and simmer slowly until the cauliflower is very tender, about 30 minutes.
Working in batches as needed, pour the contents of the pan into a large food processor fitted with the chopping blade or into a large blender. Process or blend until smooth; turn off the machine to occasionally scrape down the sides of the bowl to make sure everything is incorporated. Pour the puree back into the saucepan. Alternatively, use an immersion blender to puree the soup in the pan.
Whisk in the yogurt and honey; bring to a simmer over medium heat, whisking constantly. Ladle into bowls; if desired, grate a little orange zest over each serving.
Variations:
Substitute unsalted butter for the canola oil. Add up to 1/4 teaspoon cayenne pepper with the ground ginger. For a brighter taste, substitute 1 tablespoon finely grated lemon zest for the orange zest.
Curried Ginger Soup:
Add 2 teaspoons ground coriander, 1 teaspoon dry mustard, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder with the ground ginger.

Food Is A Source Of Nourishment Gives Energy And Builds Tissues Of Body

Food is a source of nourishment gives energy and builds tissues of body. And the healthy food is the one which gives you better nourishment along with good energy that helps to build the tissues of body and be healthy. In the modern human being's hurried life it is important that one should have proper and planed diet to maintain his health. Proper diet means in which one can get an appropriate amount of all those nutrients which a human body needs for healthy growth and work. Healthy foods are many from which one can get a proper amount of nutrients; there are verities of natural as well as man made foods that give you the best amount of needed nutrients. Medically speaking nutrient is a chemical and substance that human body needs to grow properly, to build and repair the tissues, to give needed heat and energy to body, and to maintain the regular work of human body. Organic nutrients include carbohydrates, fats, proteins, vitamins, water and mineral also considered nutrients. Nutrients that need in bulk quantity called macronutrients and those that are needed in less quantity called micronutrients.
One should use the above mentioned foods in groups, like he can use vegetable along with dairy products in one group and meet with poultry in another; this is what we call a proper diet program or plan. Each nutrient that healthy food provides has its own particular functions in human body, for instance protein is needed for growth and repair of body, and fats are used to generate proper heat and energy needed to body along with the cell formation. So every nutrient is important for being healthy.
There is a proverb, prevention is better then cures, and healthy diet prevents you from many diseases like obesity, blood pressure, diabetes, cancer and many others. Unhealthy diet is the major factor for many serious diseases as mentioned above. So it is better to have a planned and healthy diet and prevent yourself from many serious diseases which need serious medication. Diet is important also for those who are going through from ailments, proper food can make them prone towards getting better and gaining their health back rapidly. Good and healthy food helps you to counter the deficiencies like blood deficiencies.
But having a proper healthy diet is important that gives you the needed quantity of nutrients rather then increasing or decreasing the ratio. With the evolution of web and extensive research and development work in the field of medical makes it simple to educate people about what is the proper and healthy diet, what are nutrients and in what quantity human body need these nutrients, and what kind of diseases one can face after having unbalanced and unhealthy food. Many medical health and care companies, research and development related people and organizations are committed to provide you knowledge regarding proper and healthy diet, many also guide you personally online about what kind of food is best for your body and what kind of diet and healthy food plan you can fallow.