The monastery’s secret chicken soup recipe still is the best I have ever tasted! They use real chicken stock, diced celery, onion and carrots, solid white breast meat, salt, pepper a dash of thyme and a generous hint of mint or dill. To separate the rice or egg noodles from what your cooking, make sure to cook them separately and keep them to themselves until its ready to serve. Then place them in the bowl. No sogginess here! With slabs of homemade bread, cheese and some fresh fruit on the side, the meal is utterly simple and thoroughly satisfying.
At the monastery, I especially enjoy this meal after evening services. Watching the setting sun through the full length refectory windows, conversations are easy, touching on the work of the day, books we are reading, or welcoming new visitors. It always transports me to a peaceful place of inner tranquility to make this chicken soup at home with a similar meal. Isn’t it wonderful that both body and soul thrive on chicken soup? Lifting us from our daily drudgery and pedestrian travails, our book publishers ought to know that a fitting metaphor for stories, sayings, and advice, is good food.
Fulfilling and lifting the soul is just as important as healing the body. The right chicken soup recipe can do both. What about a chicken wings recipe? Chicken wings are really expensive to buy at restaurants especially when you can buy a whole bag of frozen ones for five or six dollars and you get sixty or seventy wings in a bag. You can buy fresh ones and its usually three or four dollars for twenty or thirty wings. I dont have a fryer so I usually place the wings on a foil lined baking sheet and brush them with vegetable or olive oil to help them crisp and cook them in the oven.
I usually turn them once when I am cooking them and brush the other side with oil as well. The oil usually helps keep them from sticking to the pan. Once cooked, you can use sauces, such as hot sauce or ranch dressing, to enhance their flavor. If you prefer hotter wings, smear a little oil on them before sprinkling some red pepper flakes and seasoning with spices. Now that summer is here you can cook outdoors more often instead of slaving away in a hot kitchen. You can make a quick healthy inexpensive diner by firing up the barbeque and making some boneless skinless cubed grilled chicken recipes on skewers with fresh garden vegetables like mushrooms, tomatoes, peppers and onions.
You can marinate the chicken and vegetables first in a zesty Italian salad dressing for seasoning. You can serve it on top of rice or pasta and have a fresh salad to go along with it. Baked potatoes are delcious made on the grill. You just clean them and cover with foil. You can use your grill instead of the oven to cook the potato by placing it on the barbecue for approximately 30 minutes depending on its size. For a healthier potato, you can use the dressing in lieu of the traditional butter or cream cheese toppings.
Posted on June 21st, 2009 by the big chef
Filed under: Food and Drink
Leave a Reply
You must be logged in to post a comment.