Monthly Archives: May 2010
Our Spring weather has been unseasonably cool and damp these days and I wanted to make something to warm us up. This quick and easy chicken soup is full of healthy vegetables and the Arthritis Kitchen anti-inflammation fighting ingredient turmeric in the broth.
First saute chopped leeks, onion in a small amount of olive oil. Add some aromatic seasoning like dried thyme, black pepper. When onions begin to soften, add carrots, celery or whatever veg you want and give a quick turn in the pan. Then add 1 litre of good quality chicken stock and an equal amount of water. Add 1/2 teaspoon of turmeric. Not only does this give extra warmth and flavor to the soup but it also gives the broth a nice color. Bring to a good simmer then add in 1 – 2 boneless skinless chicken breasts. Make sure covered with liquid and poach for 20 min. Remove chicken and keep warm. Check soup for seasoning – adjust as desired with salt and pepper. Just before serving shred the chicken and return to the soup. Top with freshly chopped flat leaf Italian parsley.
The only hands on work needed for this meal was preparing the corn for grilling and placing the asparagus on skewers. Both are very easy to do and can be done in advance. Chicken breasts were seasoned with salt and pepper then grilled. Really easy and really good.
Grilled Corn in the Husk
1 ear of corn per person
- Peel back the husks of the corn but leave attached
- Remove silk
- Replace husks and tie in place with a piece of kitchen twine at end to close
- Soak ears for at least 10 min in cold water – weight down to ensure submerged
- Grill over med-high heat turning frequently to avoid burning -10 – 15 min depending on size of ears
I peeled the husks backwards and tied with a piece of kitchen twine to hold together as a handle. It made for a fun and easy way to serve the corn. You could just as easily tear off the husks if you wanted to but that would actually be more work. Give this technique a try.
The other day I picked up some skate and was searching for ideas on how to prepare it. I came across a recipe that used cream of wheat as an alternative to breadcrumbs. This was used not as an actual breading but more of a dusting . The results were a crunchy crust that was perfect for the fish. I poured out the cream of wheat into a shallow dish and seasoned with salt and pepper. I then dredged the pieces of fish into this mixture and then pan fried them in a very small amount of olive oil. The texture of the cream of wheat is such that you don’t even need to moisten before dredging – it adheres well on its own. I was so impressed with the results I used it the next night on chicken pieces which after browning in a pan – finished cooking in a hot oven. Who knew it would be good for this?
I took a few days off last week and made a trip to Vancouver Island – my frequent go-to destination for a get away from the city. Along with getting in some great visits with friends and family I had the opportunity to attend a session put on by the Arthritis Society focusing on tips and techniques for the kitchen. The session was facilitated by an Occupational Therapist from the Victoria Arthritis Centre and focused on joint protection, managing fatigue and the benefits of setting up your kitchen in such a way to avoid excessive strain.
It was a good reminder to take a look at the set up in my kitchen and look for creative ways to set things up for maximum ease and efficiency.
During my trip I made dinner for a friend of mine while visiting at her home. While not a new recipe, my Sablefish with miso ginger and soy is most assuredly a favorite and is full of Omega-3 essential acids to help your joints.
Miso Ginger Broiled Sablefish
- 2 cloves garlic – minced
- 1 Tbs ginger grated
- 3 Tbs Miso Paste
- 2 Tbs soy sauce
- 2 tsp brown sugar
Combine ingredients into a glass bowl or zip-lock bag. Add fish pieces and marinate in the fridge 2 hours. Place fillets on a baking sheet and broil 10-15 minutes.