Iron Rich Chicken Liver Recipes

Iron Rich Chicken Liver Recipes

Chicken liver is one of nature’s best iron rich foods. It is loaded with iron and can be a key tool in fighting iron deficiency and iron deficiency anemia. With chicken liver, we recommend that you buy organic. There have been studies that show an increase in arsenic in chicken liver from non-organic chicken because of the level of arsenic in non-organic chicken feed. If you can find it, we also recommend that you buy liver from free range chickens. This liver is likely to be higher in beneficial fatty acids such as the health Omega 3 fats. Here are three quick chicken liver recipe ideas to add to your collection.

Liver Canapes

Set up your food processor and add one-half cup of cooked livers, one-quarter of a diced onion, a pat of butter, and a dash of salt and cayenne. Process until the mixture because a smooth paste, adding soup stock or water as necessary to get the proper consistency. Add olive to taste as well. Serve on toast or crackers.

Chicken Livers On Toast

Soak a dozen livers in milk overnight to reduce the strong flavor. Rinse the milk and cut the livers into about four pieces each. Cut bacon strips in square pieces and skewer the bacon and liver pieces, alternating each one. Put the skewers in a baking dish or on the grill. Bake in a 425 degree over making sure that the bacon gets crisp. Serve the skewers (about three per person) along with toast and a side of marinated tomato salad.

Skirt Steaks With Chicken Livers

Cut a dozen livers into small pieces and fry them in a skillet. Broil or fry four skirt steaks until both sides are done. Sprinkle each steak with salt and pepper. Place the steaks on a hot platter and cover with the liver pieces. To the skillet, add a pat of butter and a tablespoon of water or stock. When the sauce is dissolved, pour it over the steak. Serve with potatoes and your favorite vegetable.

Liver can have a strong flavor but a good recipe goes a long way to keeping the entire family happy. A weekly liver dish will keep you out of the doctor’s office for iron deficiency symptoms. Unless you are pregnant and liver is contraindicated, add liver and other iron rich foods to your diet regularly. If you do have an iron deficiency, work with your doctor, add an iron supplement to your regimen, and improve your diet.

Best Cooking Recipe – Rice and Chicken Livers

Best Cooking Recipe – Rice and Chicken Livers

Some reputed chefs believe that the type of cookware used in food preparation greatly affects the taste of the food. That is why, when it comes to cooking exquisitely delicious dishes, both moms and chefs alike have given two thumbs up for Rachael Ray cookware. Now, before you begin doing yourself the following recipes, have your Rachael Ray cookware products prepared on your table.

Rice and Chicken Livers Ingredients:

One fourth cup butter or margarine

One medium onion, chopped

One lb chicken livers, cut in halves

One half cup chopped fresh mushrooms

One half cup chopped sweet red pepper

One and one half table spoon salt

One fourth table spoon pepper

One cup long-grain regular rice

One fourth table spoon dried leaf basil

Four medium tomatoes, peeled and chopped

Two cups hot chicken stock

One third cup grated Parmesan cheese

Procedure:

At the outset, you have to heat the oven to three hundred fifty degrees Fahrenheit (or 175 degrees Celsius). Next to that, you add up the butter in a two and a half (3-L) casserole. Following that, you have to heat the butter in a heavy skillet. Next to that, you need to add up the onion and cook this gently for about three minutes. Afterward, you have to add the chicken livers and cook this gently for about one minute. Remember to keep on stirring it. Following that, you have to add the mushrooms and the red pepper; and then you need to cook this for another one minute. You need to stir this continually. Afterward, you have to stir in the salt, and then peeper the rice. Next, you cook it gently until the rice begins to turn into a golden color. Stir it constantly. This will take for about three minutes.

Furthermore, you have to remove it from the heat. Next to that, you must add the basil and the tomatoes. Subsequently, you need to spoon this into the prepared casserole. And then you pour the chicken stock over it. Then you cover and bake it for another forty five minutes or even until the rice becomes very tender and most of its liquid is completely absorbed. (Keep in mind: If you are still able to find that there is still quite a lot of liquid on the rice, you need to continue baking this, and then uncover this, until most of its liquid disappears.) And finally, you have to remove this from the oven and turn this on the broiler. And then you sprinkle the rice mixture with the cheese and then slip it low under the broiler to make it lightly brown. Serve this immediately.

Temptin’ Texas Chicken Tortilla Soup

Temptin’ Texas Chicken Tortilla Soup

One of my very favorite soups…I crave it! It seems like quite a few ingredients and it takes 2 hrs or so, but it is WELL worth the wait…Trust me! This is an family favorite and satisfies everyone! – :D

Type: Soup

Serve With: Shredded cheese and sour cream

Prep Time: 15 min

Cook Time: 2 hr

Yield: 1 large stock pot full

Ingredients:

3 Chicken quarters – You may use a small, whole chicken, or any other parts in an equivalent

Water – Enough to fill a large stock pot 3/4 full

6 large Carrots – Sliced crossways

4 stalks Celery – Sliced crossways

3 Onions – Roughly chopped

5 whole cloves Garlic

2 Bay leaves

4 Lime leaves

~ 8 Peppercorns – Whole

~ 8 Coriander seeds – * Optional

~ 2 tbsp Sea salt

2 whole Tomatoes – Chopped

1 Serrano pepper – Finely diced

3/4 Beer – 3/4 of a whole beer

1/2 tsp Hot sauce – Use as much as you like.

10 oz Tomato sauce – Not pasta sauce

1/4 tsp Chili powder

2 tsp Ground cumin

2 tbsp Cornstarch

Shredded cheese – Tex-Mex or cheddar

Tortilla chips – To float on top of soup

Sour cream – As garnish

Instructions:

1. Fill stock pot 3/4 full of cold water with sea salt, peppercorns, coriander seeds, bay leaves, and 2 lime leaves.

2. Rinse chicken pieces and put in water on medium heat. You may use frozen chicken for this if desired.

3. Wash and chop carrots, celery, onion very roughly. Keep garlic cloves whole, just peel skins off. Add to pot.

4. Allow to boil and turn down heat to simmer. Lightly boil/simmer for about 1.5 hrs or until chicken is tender and falling off the bone.

* Take a piece of chicken out of the pot, and make sure the chicken juice runs clear when cut near the bone.

* Tip: Some brown foam may rise to the top of the pot, so take a large spoon and skim off the brown foam off the top and discard. These are the “impurities”. You may have to do this a few times before the soup boils clean.

5. Once chicken is “falling off the bone”, fish out all the chicken out of the pot and allow to cool. Once cool, shred chicken by picking off the bones and pulling apart every piece. Set aside to add to each individual bowl.

6. While waiting for chicken to cool, find garlic in pot and crush, with the side of a wooden spoon, into the soup.

7. Dice 2 whole, ripe tomatoes into small pieces. Dice 1 serrano pepper (I cannot get fresh serranos where I live in Canada, so I use canned serrano peppers.) Add to the soup while continuing to let simmer.

* Tip: Put remainder of can of serrano peppers into a Ziploc freezer bag and freeze for subsequent uses.

8. Add beer, ground cumin, chili powder, other 2 lime leaves, and hot sauce to soup and continue to simmer.

9. Once chicken is shredded for serving, take cornstarch in a small bowl and add same amount of cold water. Take a whisk to mix completely, then add to soup.

* Tip: The cornstarch will thicken up the soup and will only reach it’s thickening power when the soup boils. If you boil it too much, the cornstarch will then lose it’s thickening power. So, as soon as the soup boils for about 1 min after adding cornstarch mixture (a slurry), turn it down/off.

10. To prepare individual bowls for serving, add a good amount of shredded chicken, then add desired amount of soup. Garnish top of soup with tortilla/corn chips (the more the better), shredded cheese and sour cream.

11. Serve and Enjoy! I know you will!

I hope you enjoy this soup recipe like we do!

Eat Deliciously!

Chicken Pot Pie Recipe- Easy Chicken Pot Pie Recipe

Chicken Pot Pie Recipe- Easy Chicken Pot Pie Recipe

This recipe makes a great chicken pot pie without preservatives (no need for them because this won’t stick around for long in your refrigerator).

2 (9-inch) deep dish frozen pie crusts, thawed

1 (15 oz.) can mixed vegetables, drained

2 cups chicken breast, cooked and diced

1 (10.75 oz.) can condensed cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 350 degrees.

In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn over the other crust and pop it out of the tin and onto the top of the filled pie. Seal the edges and poke holes in top crust.

Bake for 30 minutes or until crust is golden brown.

=> Chicken Pie Recipe: Bisquick Chicken Pot Pie Recipe

This classic Bisquick recipe has been around for ages. It’s easy to make and it’ll be a favorite for years to come.

1/3 cup butter, melted

1/2 cup Bisquick

1/3 cup onion, chopped

1/4 teaspoon pepper

1/8 teaspoon thyme

1/2 cub chicken broth

2/3 cup milk

1 3/4 cup chicken

10 oz. pkg. frozen peas and carrots

Direction

In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat.

Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown.

Topping

1 1/2 cup Bisquick

3 tablespoons hot water

3 tablespoons butter, softened

Directions

Mix together all ingredients and form into a ball. Roll out dough and place over pot pie mixture.

=> Best Chicken Pot Pie Recipe: Cheesy Homemade Chicken Pot Pie Recipe

Nothing better than homemade chicken pot pie with cheese added. Yum.

1 1/2 cups chicken stock

1 cup chicken meat, cooked and shredded

3/4 cup green peas

1/3 cup celery, diced

1/3 cup carrots, diced

1 1/2 cups cheddar cheese, shredded

2 tablespoons cornstarch

1/4 cup milk

2 (9-inch) pie crusts

Directions

Preheat oven to 325 degrees.

In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring mixture to a boil.

Mix the cornstarch with the milk and stir into the stock mixture. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour.

Stir the cheese into the filling mixture and pour all into a 9-inch pie crust. Place the second crust on top of the mixture and seal the edges. Cut slits into the top of the crust to vent. Place pie on a cookie sheet and bake 35 to 40 minutes, or until the crust is golden brown.

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Leek and Potato Soup

Leek and Potato Soup

Celery soup (serves 2 – 3)

This is a very versatile soup, with quite a delicate flavour. it doesn’t have a particularly strong celery taste, so if you don’t actually like celery, but have some left over, this can be a good way to use it up.

If it is your first time making the soup, don’t be off put by the colour. a rather grey, or grey/green tinged soup is completely normal for this. alternatively, you can add a few drops of food colouring to it (I recommend a few drops of green for a normal looking colour. any other colour may look pretty strange).

interesting variations include stirring in a tablespoon of double cream and a pinch of paprika. another idea is some chopped chives before liquidising the soup.

Ingredients:

1 whole head of celery

1 – 2 tbsp olive oil

1 small red onion, diced

1 large garlic clove, chopped

1 pint chicken stock

Salt and freshly ground black pepper

A little chopped parsley, to garnish

To make your soup:

First, remove the leaves from the celery. Chop off any bad bits, and scrub the stalks under cold running water. Chop the celery finely.

Put a large saucepan on a low – medium heat, and add the oil, garlic, red onion, and celery. Cook with the lid askew, until softened, but not browned.

Add the chicken stock, and bring to the boil. Simmer for 10 – 15mins

Liquidise the soup using a hand blender, and serve with a sprinkle of parsley. Best eaten with hot buttered toast.

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  • Clear tempered glass lids
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  • Clear tempered glass lids allows viewing during the cooking process
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Best Chicken Soup Recipes

Best Chicken Soup Recipes

The Autumn is there and with it the cold days. For such days, there is nothing better to eat than a soup. Soups are not only great to warm us in cold days but they are also very healthy. You can add as many vegetables as you want in a soup and make it a very nutritious and delicious dish.

I like almost all kinds of soups but one of my favorites is chicken soup. Chicken soups are very tasty and it is also well known that chicken noodle soup is a good remedy for cold and flu.

Here some of the best recipes for chicken soup. I hope you like them as I like.

Chicken Noodle Soup

Ingredients:

3 lb. chicken

2 qts. water

2 tsp. salt

1 1/2 cup chicken stock

2 cups celery, chopped

2 cups carrots, chopped

1 tart apple, chopped

1 cup onions, chopped

Dash pepper

4 cups egg noodles

Directions:

  1. Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth.
  2. Debone chicken and return to kettle with strained broth.
  3. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
  4. Add noodles and cook 8-10 minutes.

Chicken Soup With Tiny Meatballs

Ingredients:

2 pounds stewing chicken

4 cups water

2 1/2 teaspoon basil

1/2 pound small onions

1 bay leaf

1 clove garlic

5 carrots, sliced

Parsley and celery leaves

MEATBALLS:

1 cup finely minced beef

1 egg

1 slice crumbly white bread

1/2 teaspoon salt

Freshly ground black pepper

Directions:

CHICKEN SOUP:

  1. Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic.
  2. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender.
  3. Remove chicken from pan. Cool and carefully skim fat from surface of soup.
  4. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

MEATBALLS:

  1. Mix beef with egg, bread, salt and pepper.
  2. Form into small meatballs, add meatballs to soup and simmer for 35 minutes.
  3. Meanwhile, skim and bone the chicken. Cut meat into small pieces.
  4. Garnish the soup with chicken and serve.

Chicken Soup Recipe

Ingredients:

1 large stewing chicken, cut in pieces

1 qt. cold water

1 tbsp. dried parsley

1 bay leaf

1 tbsp. salt (optional)

1-2 tsp. curry powder

1/8 tsp. nutmeg

1/8 tsp. ground cloves

2 tbsp. olive oil

1 med. onion, chopped

1 med. carrot, chopped

1 green bell pepper, chopped

1 med. apple, pared, cored and chopped

Salt and pepper to taste

1/3 cup flour (optional)

1 (14 oz.) can stewed tomatoes

Cayenne pepper to taste

Directions:

  1. In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water. You’ll need at least a quart. Discard skin and bones; cut meat into small chunks.
  2. In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender. Remove from heat and stir in flour.
  3. Stir in broth, chicken and tomatoes (with juice) and cayenne pepper. Boil, reduce heat; cover and simmer about 1 hour.
  4. Sprinkle with croutons and serve. It makes 8-10 servings.

Enjoy your chicken soup !!

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Rigatoni with Braised Squash & Swiss Chard

Rigatoni with Braised Squash & Swiss Chard

This is a great summer recipe using summer squash, Swiss chard and whole wheat pasta. You can make this vegetarian by using vegetable stock instead of chicken stock.

Summer Squash are harvested when immature and the rind is still tender and edible. The name “summer squash” refers to the inability to store these squashes for long periods of time, unlike winter squashes.

Summer squashes include: Cousa squash, Yellow crookneck squash, Yellow summer squash, Zucchini

Ingredients:

4 slices reduced-fat center-cut bacon, chopped

1 cup onion, chopped

3 cloves garlic, minced

crushed red pepper, to taste

1 1/2 cups low-sodium chicken broth

1 pound summer squash, peeled and cut into 3/4-inch cubes

1 small bunch Swiss chard, stems removed and cut into 1-inch pieces

8 ounces whole-wheat rigatoni

1/2 cup freshly grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon Freshly ground pepper

1. Bring a large pot of lightly salted water to a boil for the pasta.

2. Cook bacon in a large nonstick skillet over medium heat, stirring often, until crisp, about 5 minutes. Set bacon aside.

3. Pour off fat and add onion to the pan; cook, stirring often, until they become translucent, 2 to 3 minutes.

4. Add garlic and crushed red pepper; cook, stirring, for 30 seconds.

5. Return the bacon to the pan and add chicken broth and squash; bring to a simmer. Cover and cook for 10 minutes.

6. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.

7. Meanwhile, cook pasta according to package directions. Drain and return to the pot.

8. Add the squash mixture, Parmesan, salt and pepper; toss to coat. Serve immediately.

Makes 4 servings.

Per serving: 201 calories; 6.37 g fat (2.99 g sat); 15.4 mg cholesterol; 25.8 g carbohydrate; 13.22 g protein; 4.63 g fiber; 696.11 mg sodium.

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A Great Recipe For Chicken and Wine Sauce

A Great Recipe For Chicken and Wine Sauce

It’s always tough to find good, easy chicken recipes. Well, I recently found one for chicken and wine sauce. It is quick, tasty and is ready in 40 minutes. Now, after going to work all day, this one is a winner.

The first step naturally is your ingredients. These include two pounds of chicken, olive oil, Italian bread crumbs, eggs, salt, pepper, paprika, and garlic. The second part of the recipe calls for red or white wine, chicken broth and canned or fresh mushrooms (your preference). I use canned because this is supposed to be an easy to prepare recipe!

Next is the preparation. First, put two eggs with salt, pepper, garlic powder, and paprika in a bowl and mix. Put chicken cutlets in egg mixture and then cover with bread crumbs.

Drench the chicken in oil and make sure you turn it when you cook it. This part can be prepared ahead of time and kept in the refrigerator. Before adding the second step, however, always make sure the chicken is at room temperature in a casserole dish.

In a separate large bowl, mix one quarter cup of wine and a one pound can of mushrooms (or fresh if you prefer) and mix.

Pour the mixture into the casserole dish holding the chicken stock, putting liquid and mushrooms on all of the pieces of chicken.

That’s it…that’s the whole recipe. Put the chicken in a 350 degree oven for 35 minutes covered with aluminum foil and then cook for ten minutes uncovered. Serve with rice or potatoes and a vegetable or salad and your dinner is done. Easy, delicious and it looks like it took hours to prepare.

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Irish Soups

Irish Soups

Irish Soup Recipes

I have found when any visitors I have had come to Ireland, they always ask me for some of my Irish Soup Recipes. In particular, they seem very interested in the very traditional Irish Soup recipes. There are in my opinion three very traditional soups that are well known and popular In Ireland. These are:

  • Irish potato soup recipes
  • Irish vegetable soup recipes
  • Irish chicken soup recipes

As any society develops so does their food culture but in my opinion not everything should be changed, and these soups are in that bracket for me. The onslaught of cookery programs on TV has almost forced chefs to find their own twist even with a simple soup. Frequently these days cream is added and blended with cream then drizzled on top to add effect, and lots of sprinkling with parsley seems to be a standard. I like taste and I like natural traditional tastes so I have added nothing fancy to these traditional Irish soup recipes so I hope you try them out and I hope you enjoy the wholesome taste.

Irish Potato Soup

Ingredients

5 large potatoes, 2 pints of vegetable stock, 1 onion, 1 turnip, 1 carrot, 2 celery sticks

1/2 pint of milk (or cream) 1 ounce of butter, 1 tablespoon of tapioca.

How To Cook

Clean and peel the potatoes and then thinly slice. Melt the butter in the saucepan and add the potatoes and cook for 5 minutes. Add the vegetable stock and bring to the boil.

Dice the onion, turnip, carrot and celery and add along with salt and pepper. Cook for a further 30 minutes.

Blend the soup and return to the saucepan. Add the tapioca and return to the heat for around 15 minutes. Add the cream and stir in slowly. You should now have a very tasty Irish Potato Soup

Irish Vegetable Soup

Ingredients

4 pints of vegetable stock, 2 onions, 1 carrot, 1 parsnip, 2 sticks of celery, 1/2lb of barley, 2 lbs of dried peas, 1 small turnip, salt and pepper to season

How To Cook

Dice all the vegetables. Put the stock into a saucepan and boil and then add in the vegetables, Cook the vegetables until they go soft and add salt and pepper to taste.

You can sprinkle with either chopped parsley or chopped thyme for appearance.

Irish Chicken Soup

Ingredients

1 chicken carcass

1 medium sized onion

1 pint/600ml of milk

1 chicken stock cube

4 tablespoons of boiling water

4 tablespoons of cold water

1 tablespoon of cornflour

A pinch of nutmeg

100g/4ox chopped chicken

1 Bay leaf

1 clove

Cooking Method

Break up the carcass and put into the saucepan and then put in a bay leaf and a clove. Dice an onion and add this. Dissolve a stock cube with boiling water in a small jug and add this and allow simmering for 20 minutes.

Strain and return to the saucepan. Then mix the cornflour with cold water to make a smooth paste and add to the saucepan. Bring to the boil and it should by now have thickened. Finally add nutmeg and the chopped chicken and simmer for about 30 minutes with the lid on. Finally add salt and pepper to taste.

I hope you enjoy giving these a try. They are best eaten with Irish wheaten bread.

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Game Recipes – Tips For Cooking Pheasant

Game Recipes – Tips For Cooking Pheasant

Pheasant is a great choice if you want to cook something extra special; hunters across the country bring home pheasant for supper during the hunting season in the fall. You can adapt most chicken recipes to pheasant, although cooking a young pheasant is different to cooking an older one. Young pheasants have gray legs, a long pointy feature in the wing and a flexible breastbone. Young males have rounded spurs too.

You can roast, broil, or braise a pheasant or you might want to make a soup. If you are using an old bird, making soup is a good way to disguise its toughness and bring out its wonderful flavor. Saute a clove of garlic and some onions, celery and carrots until tender, then add the chopped meat and brown it.

Add eight cups of chicken stock and a pound of sliced mushrooms, as well as a sprig of thyme and a cup of corn kernels. Let the soup simmer for twelve minutes, then remove the pheasant pieces and take the meat off the bones. Chop the meat and return it to the pot. Warm the soup through and serve it with crusty bread.

How to Roast or Broil a Young Bird

A young one can be roasted for twenty five minutes per pound in a 350 degrees F oven. You might like to stuff it with a sausage or chestnut dressing. This would be similar to stuffed, roasted chicken but with a gamey flavor.

If you want to broil the bird, split it down the back and rub unsalted butter and minced garlic over it, then put the oven rack four inches under the broiler. Cook the bird, basting it often with oil, wine or melted fat, until it is tender and cooked through.

How to Braise or Roast an Older One

Older male birds have long, sharp spurs. If your bird is not a younger one, you will need to bard it to add moisture. What does it mean to bard a bird? Well, you need to make little cuts in the thigh and breast and put small pieces of bacon in there.

The bacon must be at right angles to the breastbone. Melt quarter of a cup of lard in a pot and brown the bird, and then transfer it to a casserole with a sliced onion, twelve sliced mushroom caps and half a cup of Madeira or Marsala wine. Cover the casserole dish and bake the pheasant for thirty minutes or until it is done.

If you would prefer to roast the bird, bard it with bacon, and then insert onion or apple slices into the cavity. Roast the stuffed meat for twenty minutes at 400 degrees F. Take the meat off the bones and cook it for a couple of hours in a homemade stock.

You can make this with two quarts of chicken stock or water, three fresh tomatoes, a quart of dry red wine, a couple of bay leaves, a cup of chopped parsley, two large onions and two cloves of garlic.

Simmer the mixture until the stock has reduced by half, then add some chopped mushrooms, as well as three quarters of a cup each of cream sauce and dry red wine. Simmer the dish for twenty five minutes, then transfer the meat to a plate and ladle the sauce over the top.

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  • These all-purpose 18/8 polished stainless steel stockpots are perfect for roasting meats, vegetaria
  • They have tight fitting lids, are odor-resistant, and easy-to-maintain
  • 20 quart

Exotic Oriental Soups – An Ideal Way To Spice Up Winter Dinners

Exotic Oriental Soups – An Ideal Way To Spice Up Winter Dinners

Oriental soups from the near east and the far east are popular options to their milder western counterparts. They can range from light broths to heavy stew-like soups, which can make a meal in itself. Most oriental soups are served piping hot, which makes them ideal to warm up cold winter nights. In this article you will learn about some popular oriental soups which can spice up your winter meals.

Soups form an important part of the meal in the far east. Each country has its specialty soups using local ingredients and spices to impart a special flavour of its own. extra spicy soups such as the Thai Tom-yam-gung or pretty mild ones like the dashi stock based Japanese soups are within the range of oriental soups.Given below is a list of popular oriental soups which can spice up your everyday winter dinners.

  • Chicken Noodle Soup- A Chinese soup, which is a meal in itself uses chicken, chicken stock, noodles and greens with flavourings such as soy sauce and dry sherry. This could be made in no time with shop bought canned chicken stock and fresh noodles.You could even use dried noodles and chicken stock cubes or powder if you do not have access to fresh noodles and canned stock. Pretty mild when compared to some of the spicier oriental soups.
  • Japanese Dashi stock based soups- Fresh seasonal vegetables, tofu (bean curd), meats and seafood are barely cooked in steaming hot light Dashi stock flavoured with soya sauce and mirin. Sometimes noodles are added to give volume.The light versions are a good starter for oriental themed meals, while the heavier versions with a higher proportion of solids are a meal by themselves.
  • Steamboats- A vessel with a hot coal filled funnel,and a trough surrounding it, which holds boiling stock is the basis for the steamboat, which is popular among many cultures in South East Asia. Thinly sliced meat, tofu and vegetables are dipped into the stock in small wire strainers by the diners and the remaining stock is eaten with noodles at the end of the meal. This is a meal in itself and is not for someone who is in a hurry.
  • Pho-Gha- A Vietnamese well-flavored beef broth with coriander and other spices in which vegetables and thinly sliced beef is cooked, ideal with steaming white rice or noodles as a complete meal.
  • Tom-Yang-Gung-A spicy sour Thai soup of seafood and vegetables,cooked with coconut milk is ideal for dinner with steaming hot rice. The spice comes from tiny chillies and the sourness from lime juice.
  • Laksa-Lemak- A filling soup flavored with spices such as lemon grass, galangal, ginger flowers, Vietnamese mint, chillies and turmeric,it contains seafood, vegetables and noodles. This is thickened with coconut cream and can make a meal in itself. It is popular throughout Indonesia, Malaysia and Singapore.
  • Soto-Ayam- A spicy chicken soup of Indonesian origin,which goes well with steamed rice to make a complete meal. Soto Kambing is the version made with mutton.
  • Lentil soup- Indian lentil soup is quite filling as it contains a puree of red lentils spiced with garlic, ginger, turmeric, cummin and other spices. Comparatively mild to most South East Asian soups, this goes well with toasted Pita bread or Naan bread strips for a light dinner or lunch.

Although preparing many of these soups from scratch can be quite time-consuming,many of the spice mixes are readily available in most stores in the west, which cuts down considerably on the time required for preparation. Coconut milk either in cream or powder form and many of the vegetables are also freely available in Asian stores or even decent super markets.This makes preparation of oriental soups a breeze for the super-busy housewife who needs something different to warm up cold winter nights.

This article provided you with some great oriental soups, which can be prepared at home to spice up winter dinners. You also found some tips on how to make preparation of these soups easier by using ready-made spice mixes and other prepared ingredients. I do hope you will try your hand at some of these great soups for dinner this winter.

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Cruciferous Vegetable Recipes – Cauliflower and Leek Soup

Cruciferous Vegetable Recipes – Cauliflower and Leek Soup

This cruciferous vegetable recipe for cauliflower and leek soup is second to none!

As the cooler months approach, cauliflower season is right around corner. Although it’s available year round, it tastes best during the cold months. Treat yourself this fall and winter season and give this recipe a try. Everyone will love it and it can be made with vegetable stock for vegetarians, or chicken stock.

It’s a great vegetable to include in your diet because it’s very nutritious and low in calories, with only 29 calories per cup. It’s also part of the cruciferous vegetable family that’s known for it’s health promoting sulfur compounds that help your body fight harmful toxins.

Okay, enough with the health info.

The ingredients are simple, the recipe doesn’t take very long, it’s healthy, and tastes great!

  • Cauliflower – 1 big head or 2 medium
  • Leeks – 2 stalks
  • Shallots – 1 medium
  • Garlic – 4 medium or 3 large cloves
  • Onion – 1 large or 2 medium
  • Olive Oil
  • Chicken or Vegetable Stock 34 oz box
  • Salt and Pepper
  • Optional a couple twigs of rosemary, thyme, and parsley
  • Parsley for garnish

You will need a:

  • Baking sheet
  • Soup pot
  • Blender

Here’s our prepwork:

  • Preheat oven to 400 degrees
  • Clean vegetables
  • Slice onion into cm thick strips
  • Slice leeks into cm thick strips
  • Cut Cauliflower into medium sized pieces
  • Leave the garlic and shallots whole
  • Lightly coat everything with olive oil and salt
  • Put on baking sheet and bake for about 20 minutes

Part II:

  • Heat the vegetable or chicken stock on low medium heat
  • Add the veggies when they’re done baking (I do this not to cook the veggies more, but to let the flavors bind in the heated soup base)
  • Tie the optional herbs together and them put in the pot
  • Remove herbs after 15 minutes
  • Puree everything
  • Season with salt and pepper
  • Chop parsley and garnish
  • Enjoy!

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Low Carb Chicken Soup Recipe – Indulge With This Easy And Quick Chicken Soup Recipe!

Low Carb Chicken Soup Recipe – Indulge With This Easy And Quick Chicken Soup Recipe!

Low Carb Chicken Soup Recipes are often a little bland, but also sometimes a little over the top. Chicken soup is comfort food, and there is no reason why a dedicated “low carber” like yourself should be denied such simply pleasures in life! This is just one of the many recipes I have available, and is also very easy to put together.

You should find the following Low Carb Chicken Soup Recipe very simple to make up when you’re busy, and I have tailored it specifically to dodge the carbs to maximum effect whilst still tasting good!

Low Carb Chicken Soup Recipe from the vault:

Cream of Chicken Soup

4 cups chicken stock (for a stronger flavour, add 1 tsp. Knorr chicken stock powder)

1 ½ cup cooked chicken, diced

1 tsp. onion powder

1 cup pureed cooked cauliflower

2 egg yolks

3 oz. cream cheese

1 cup heavy cream

Salt and freshly ground pepper to taste

Bring stock, chicken, and onion powder to a simmer. Meanwhile, whirr cauliflower, cream cheese, egg yolks and heavy cream in blender. Add to stock mixture, and gently simmer until soup thickens slightly. Sprinkle with paprika for garnish and serve. Makes about 8 1 cup servings.

Total recipe: 1,560 calories and 17.4 grams of carbs and 3.8 grams fibre

Per serving: 195 calories and 2.17 carbs with 0.44 grams fibre per serving. (assumes 0 carbs for the stock).

Well, there you have it, your simple yet filling and tasty Low Carb Chicken Soup Recipe! If you found this useful, you might also find the resource at the bottom of this article highly effective for you sticking to your low carb diet and don’t make the same mistakes I did!

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The Most Common Types of Flatfish

The Most Common Types of Flatfish

Most flatfish are very unusual looking and a lot of flatfish species are very tasty. Flatfish such as Dover sole, plaice and halibut are often found on restaurant menus and these fish can be cooked in various ways. You can often buy fresh flatfish from fishmongers and there are different fish recipes that you can use them in.

Plaice is a very tasty flatfish. It has a delicate flavor and soft flesh. You can recognize plaice by the orange spots on the top. You can get plaice in fillets or whole all year round. Grill, poach, or fry plaice but bear in mind it will be ready in about four minutes total because it cooks really fast.

Flounders are another good choice if you are looking for a tasty fish. The European flounder, which is known as the fluke, does not have a particularly good flavor, so look out for summer or winter flounder instead. These come whole or filleted. You can substitute a thin flounder for sole or a thick one for turbot.

Turbot and Halibut

Turbot is a wonderful fish. It is not cheap but the flesh is firm and tasty. When shopping for this fish, remember that the flesh of a turbot turns blue when the fish is stale. This fish is available all year round in fillets or steaks, as well as whole, and you can grill or poach it. A hollandaise or parsley sauce is especially mouthwatering with turbot.

Halibut is like turbot in some ways. Both of these flatfish can grow to six feet in length and they are available throughout the year. You can buy halibut cutlets, steaks, or fillets. Freezing halibut is possible but the texture will not be so nice when it is thawed out.

Dover Sole and Lemon Sole

Dover sole has a firm and lightly textured flesh and a delicate flavor. It is available all year round in Europe and you can buy fillets or whole sole. Keep the head and bones for making fish stock. Sole is great fried or grilled. You can also serve it “a la meuniere,” which means with a browned butter, lemon juice and parsley sauce.

Lemon sole is a strange name for the fish it describes because it does not taste of lemon and it is not technically a sole either! Lemon sole is a type of plaice. Cook it like you would cook Dover sole. You can get lemon sole in fillets or whole.

Other flatfish worth trying include dab, brill, witch, and megrim. Brill tastes quite nice but the others are quite bland. If you are looking for a cheap fish though, to add to a soup or stew, one of these would work.

Dab can be crumbled and fried or grilled. Brill can be cooked like turbot, halibut, or sole. Megrim is good for making fish soup recipes or you can coat it in breadcrumbs and fry it. Witch can be cooked like sole but because it is rather bland, it will require more seasoning.

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The Invisible Women of the Great Depression

The Invisible Women of the Great Depression

During the Great Depression, women made up 25% of the work force, but their jobs were more unstable, temporary or seasonal then men, and the unemployment rate was much greater. There was also a decided bias and cultural view that “women didn’t work” and in fact many who were employed full time often called themselves “homemakers.” Neither men in the workforce, the unions, nor any branch of government were ready to accept the reality of working women, and this bias caused females intense hardship during the Great Depression.

The 1930′s was particularly hard on single, divorced or widowed women, but it was harder still on women who weren’t White. Women of color had to overcome both sexual and racial stereotyping. Black women in the North suffered an astounding 42.9% unemployment, while 23.2%. of White women were without work according to the 1937 census. In the South, both Black and White women were equally unemployed at 26%. In contrast, the unemployment rate for Black and White men in the North (38.9%/18.1%) and South (18%/16% respectively) were also lower than female counterparts.

The financial situation in Harlem was bleak even before the Great Depression. But afterward, the emerging Black working class in the North was decimated by wholesale layoffs of Black industrial workers. To be Black and a woman alone, made keeping a job or finding another one nearly impossible. The racial work hierarchy replaced Black women in waitressing or domestic work, with White women, now desperate for work, and willing to take steep wage cuts.

Survival Entrepreneurs

At the start of the Depression, while one study found that homeless women were most likely factory and service workers, domestics, garment workers, waitresses and beauticians; another suggested that the beauty industry was a major source of income for Black women. These women, later known as “survivalist entrepreneurs,” became self-employed in response to a desperate need to find an independent means of livelihood.”

Replaced by White women in more traditional domestic work as cooks, maids, nurses, and laundresses, even skilled and educated Black women were so hopeless, ”that they actually offered their services at the so-called ‘slave markets’-street corners where Negro women congregated to await White housewives who came daily to take their pick and bid wages down” (Boyd, 2000 citing Drake and Cayton, 1945/1962:246). Moreover, the home domestic service was very difficult, if not impossible, to coordinate with family responsibilities, as the domestic servant was usually on call ”around the clock” and was subject to the ”arbitrary power of individual employers.”



Inn Keepers and Hairdressers


Two occupations were sought out by Black women, in order to address both the need for income (or barter items) and their domestic responsibilities in northern cities during the Great Depression: (1) boarding house and lodging house keeping; and (2) hairdressing and beauty culture.

During the “Great Migration” of 1915-1930, thousands of Blacks from the South, mostly young, single men, streamed into Northern cities, looking for places to stay temporarily while they searched for housing and jobs. Housing these migrants created opportunities for Black working-class women,-now unemployed-to pay their rent.

According to one estimate, ”at least one-third” of Black families in the urban North had lodgers or boarders during the Great Migration (Thomas, 1992:93, citing Henri, 1976). The need was so great, multiple boarders were housed, leading one survey of northern Black families to report that ”seventy-five percent of the Negro homes have so many lodgers that they are really hotels.”

Women were usually at the center of these webs of family and community networks within the Black community:

“They ”undertook the greatest part of the burden” of helping the newcomers find interim housing. Women played ”connective and leadership roles” in northern Black communities, not only because it was considered traditional “woman’s work,” but also because taking in boarders and lodgers helped Black women combine housework with an informal, income-producing activity (Grossman, 1989:133). In addition, boarding and lodging house keeping was often combined with other types of self-employment. Some of the Black women who kept boarders and lodgers also earned money by making artificial flowers and lamp shades at home.” (Boyd, 2000)

In addition from 1890 to 1940, ”barbers and hairdressers” were the largest segments of the Black business population, together comprising about one third of this population in 1940 (Boyd, 2000 citing Oak, 1949:48).

“Blacks tended to gravitate into these occupations because “White barbers, hairdressers, and beauticians were unwilling or unable to style the hair of Blacks or to provide the hair preparations and cosmetics used by them. Thus, Black barbers, hairdressers, and beauticians had a ”protected consumer market” based on Whites’ desires for social distance from Blacks and on the special demands of Black consumers. Accordingly, these Black entrepreneurs were sheltered from outside competitors and could monopolize the trades of beauty culture and hairdressing within their own communities.

Black women who were seeking jobs believed that one’s appearance was a crucial factor in finding employment. Black self-help organizations in northern cities, such as the Urban League and the National Council of Negro Women, stressed the importance of good grooming to the newly arrived Black women from the South, advising them to have neat hair and clean nails when searching for work. Above all, the women were told avoid wearing ”head rags” and ”dust caps” in public (Boyd, 2000 citing Drake and Cayton, 1945/1962:247, 301; Grossman, 1989:150-151).

These warnings were particularly relevant to those who were looking for secretarial or white-collar jobs, for Black women needed straight hair and light skin to have any chance of obtaining such positions. Despite the hard times, beauty parlors and barber shops were the most numerous and viable Black-owned enterprises in Black communities (e.g., Boyd, 2000 citing Drake and Cayton, 1945/1962:450-451).

Black women entrepreneurs in the urban North also opened stores and restaurants, with modest savings ”as a means of securing a living” (Boyd, 2000 citing Frazier, 1949:405). Called ”depression businesses,” these marginal enterprises were often classified as proprietorships, even though they tended to operate out of ”houses, basements, and old buildings” (Boyd, 2000 citing Drake and Cayton, 1945/1962:454).

“Food stores and eating and drinking places were the most common of these businesses, because, if they failed, their owners could still live off their stocks.”

“Protestant Whites Only”

These businesses were a necessity for Black women, as the preference for hiring Whites climbed steeply during the Depression. In the Philadelphia Public Employment Office in 1932 & 1933, 68% of job orders for women specified “Whites Only.” In New York City, Black women were forced to go to separate unemployment offices in Harlem to seek work. Black churches and church-related institutions, a traditional source of help to the Black community, were overwhelmed by the demand, during the 1930′s. Municipal shelters, required to “accept everyone,” still reported that Catholics and African American women were “particularly hard to place.”

No one knows the numbers of Black women left homeless in the early thirty’s, but it was no doubt substantial, and invisible to the mostly white investigators. Instead, the media chose to focus on, and publicize the plight of White, homeless, middle-class “white collar” workers, as, by 1931 and 1932, unemployment spread to this middle-class. White-collar and college-educated women, usually accustomed “to regular employment and stable domicile,” became the “New Poor.” We don’t know the homeless rates for these women, beyond an educated guess, but of all the homeless in urban centers, 10% were suggested to be women. We do know, however, that the demand for “female beds” in shelters climbed from a bit over 3,000 in 1920 to 56,808 by 1932 in one city and in another, from 1929 -1930, demand rose 270%.

“Having an Address is a Luxury Now…”

Even these beds, however, were the last stop on the path towards homelessness and were designed for “habitually destitute” women, and avoided at all cost by those who were homeless for the first time. Some number ended up in shelters, but even more were not registered with any agency. Resources were few. Emergency home relief was restricted to families with dependent children until 1934. “Having an address is a luxury just now” an unemployed college woman told a social worker in 1932.

These newly destitute urban women were the shocked and dazed who drifted from one unemployment office to the next, resting in Grand Central or Pennsylvania station, and who rode the subway all night (the “five cent room”), or slept in the park, and who ate in penny kitchens. Slow to seek assistance, and fearful and ashamed to ask for charity, these women were often on the verge of starvation before they sought help. They were, according to one report, often the “saddest and most difficult to help.” These women “starved slowly in furnished rooms. They sold their furniture, their clothes, and then their bodies.”

The Emancipated Woman and Gender Myths

If cultural myths were that women “didn’t work,” then those that did were invisible. Their political voice was mute. Gender role demanded that women remain “someone’s poor relation,” who returned back to the rural homestead during times of trouble, to help out around the home, and were given shelter. These idyllic nurturing, pre-industrial mythical family homes were large enough to accommodate everyone. The new reality was much bleaker. Urban apartments, no bigger than two or three rooms, required “maiden aunts” or “single cousins” to “shift for themselves.” What remained of the family was often a strained, overburdened, over-crowded household that often contained severe domestic troubles of its own.

In addition, few, other than African Americans, were with the rural roots to return to. And this assumed that a woman once emancipated and tasting past success would remain “malleable.” The female role was an out-of-date myth, but was nonetheless a potent one. The “new woman” of the roaring twenties was now left without a social face during the Great Depression. Without a home–the quintessential element of womanhood–she was, paradoxically, ignored and invisible.

“…Neighborliness has been Stretched Beyond Human Endurance.”

In reality, more than half of these employed women had never married, while others were divorced, deserted, separated or claimed to be widowed. We don’t know how many were lesbian women. Some had dependent parents and siblings who relied on them for support. Fewer had children who were living with extended family. Women’s wages were historically low for most female professions, and allowed little capacity for substantial “emergency” savings, but most of these women were financially independent. In Milwaukee, for example, 60% of those seeking help had been self-supporting in 1929. In New York, this figure was 85%. Their available work was often the most volatile and at risk. Some had been unemployed for months, while others for a year or more. With savings and insurance gone, they had tapped out their informal social networks. One social worker, in late 1931, testified to a Senate committee that “neighborliness has been stretched not only beyond its capacity but beyond human endurance.”

Older women were often discriminated against because of their age, and their long history of living outside of traditional family systems. When work was available, it often specified, as did one job in Philadelphia, a demand for “white stenographers and clerks, under (age) 25.”

The Invisible Woman

The Great Depression’s effect on women, then, as it is now, was invisible to the eye. The tangible evidence of breadlines, Hoovervilles, and men selling apples on street corners, did not contain images of urban women. Unemployment, hunger and homelessness was considered a “man’s problem” and the distress and despair was measured in that way. In photographic images, and news reports, destitute urban women were overlooked or not apparent. It was considered unseemly to be a homeless woman, and they were often hidden from public view, ushered in through back door entrances, and fed in private.

Partly, the problem lay in expectations. While homelessness in men had swelled periodically during periods of economic crisis, since the depression of the 1890′s onward, large numbers of homeless women “on their own” were a new phenomenon. Public officials were unprepared: Without children, they were, early on, excluded from emergency shelters. One building with a capacity of 155 beds and six cribs, lodged over 56,000 “beds” during the third year of the depression. Still, these figures do not take account the number of women turned away, because they weren’t White or Protestant.

As the Great Depression wore on, wanting only a way to make money, these women were excluded from “New Deal” work programs set up to help the unemployed. Men were seen as “breadwinners,” holding greater claim to economic resources. While outreach and charitable agencies finally did emerge, they were often inadequate to meet the demand.

Whereas black women had particular hard times participating in the mainstream economy during the Great Depression, they did have some opportunity to find alternative employment within their own communities, because of unique migration patterns that had occurred during that period. White women, in contrast, had a keyhole opportunity, if they were young and of considerable skills, although their skin color alone offered them greater access to whatever traditional employment was still available.

The rejection of traditional female roles, and the desire for emancipation, however, put these women at profound risk once the economy collapsed. In any case, single women, with both black and white skin, fared worse and were invisible sufferers.

As we enter the Second Great Depression, who will be the new “invisible homeless” and will women, as a group, fare better this time?



References:

Abelson, E. (2003, Spring2003). Women Who Have No Men to Work for Them: Gender and Homelessness in the Great Depression, 1930-1934. Feminist Studies, 29(1), 104. Retrieved January 2, 2009, from Academic Search Premier database.

Boyd, R. (2000, December). Race, Labor Market Disadvantage, and Survivalist Entrepreneurship: Black Women in the Urban North During the Great Depression. Sociological Forum, 15(4), 647-670. Retrieved January 2, 2009, from Academic Search Premier database.

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Tax Write Off List – What Most People Do Not Know

Tax Write Off List – What Most People Do Not Know

Most people just go to the local income tax preparing office & blindly hand over their tax information to the accountants for a basic price to save money.

What they don’t know is that if they only paid the extra fee to find a good chartered accountant that they could save a lot of money & at the same time get a bigger refund.

I am talking about writing off thousands of dollars not only hundreds.

You can write off a percentage of anything that cost you to make money such as:

1. Transportation expenses (car, fuel, repairs, rentals etc).

2. Office expenses (papers, advertising, staples, books etc).

3. Furniture (filing cabinets, desks, tables etc).

4. Computers, phones, cell phones & other electronic gadgets.

5. Special tools or devices needed.

6. Special equipment.

7. Apparel or uniforms.

8. Food or entertainment.

This list can go on & on if you are a business owner that has spent any expense to incur an income. If you are an employee then you may not be able to write off anything unless let’s say you own a home based business. An employee that owns a home based business can then write off expenses but it would be best to consult a professional accountant before attempting to write off anything.

Here is a list of whack things that some people have written off in the past:

1. Breast implants.

2. Animal depreciation.

3. Cat food.

4. Body oil.

5. Clarinet lessons.

6. Dentures.

7. Dentures.

This is what I call really being creative (or weird) with tax write offs. Take this seriously folks. Find out what you can legally write off by consulting a professional accountant. The constant hike in fuel prices will not get any better. It is your responsibility to keep most of your hard earned dollars in your house hold. This is taking better care of your family.

If you don’t take tax write off’s seriously or think that you can’t write anything off because you are an employee then find a good home based business to make you entitled.

Why should you leave money on the table?

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Do You Have Gout?

Do You Have Gout?

Gout is one of those conditions which can be aided considerably with a change in diet and lifestyle, and is a form of arthritis which is normally associated with “high living”. This condition causes a rather painful accumulation of crystals of uric acid around the joint. I have seen many gout patients over the years, and I think I have seen one or two a women over the years in my clinic complaining of this rather painful condition.

I can still remember the first gout patient I ever saw, I was practicing in the student clinic in the 90′s. A male aged mid forties came in complaining of a very painful right ankle and big toe. He was a mechanic who enjoyed a beer, in fact he said: “Eric, I’ll do anything you suggest, I won’t be stopping my beer however, but I can’t live with this pain anymore”.

A gout attack of pain usually strikes unexpectedly, but generally subsides in a few days with treatment. However, some guys can experience pain for several weeks with gout attacks often re-occurring and without the correct management the attacks of pain may become more frequent and can be very debilitating indeed. You should contact your doctor if really severe pain in a joint recurs or lasts more than a few days, especially if the pain is accompanied by chills or fever. Now let’s have a closer look at gout, what it is and what causes it and more importantly, how we can help the gout patient with some good natural medicine suggestions.

Gout is arthritis

Gout is regarded as a form of rheumatism and is one of the most painful forms of arthritis. There are different types of arthritis such as osteoarthritis, the “wear and tear” arthritis of the larger joints like hips, knees, back, etc. Then there is rheumatoid arthritis which is the inflammatory (heat) arthritis affecting the smaller joints generally like the writs, fingers, etc. And then there is gout, what I call the “red-blooded male’s arthritis”. I can remember reading a book awhile ago about the era of the large ocean going vessels such as the Endeavour during the golden age of discovery. Many officers on board such vessels suffered terribly from gout. Mind you, they were the commanding men who drank plenty of rum and ate plenty of beef with lashings of gravy. So what has changed? Blokes still like to command, drink rum and coke or cold beer, and eat hot steaks and what red-blooded guy doesn’t? I have never seen a committed vegetarian suffering with gout, and very much doubt they even exist in this country.

Signs and Symptoms of Gout

Recurrent, acute attacks of pain, tenderness, redness, inflammation and swelling around the smaller joints - especially the joint of the big toe. Why the big toe you ask? Common sense – because it is the joint at the lowest point of the body, the area where deposits of uric acid and other wastes tend to form due to gravity. If you are right-handed, the right big toe joint will be more likely affected than you left, and vice versa. This is because you step off and lead with your right foot as you walk, and is will have therefore a slightly better circulation of nutrients (and therefore also a little more deposition of wastes) than your left foot. Reflexologists often talk about “crystals” forming around the toe joints, and you can feel “crunching” sensations if you prod firmly under your toes or wiggle the toe joints at times. The patient can also feel quite a sharp and rather intense pain in a small joint, particularly the toe or wrist. The affected joint can be red, hot, swollen and even throbbing. It may feel “on fire”. As earlier mentioned, the pain can be so unbearable that even a bed sheet can cause excrutiating pain.

Gout statistics

· Gout afflicts approximately up to 0.5% of the population of the western world.

· Over 95% of gout sufferers are men aged 30 or over.

· Gout is twenty times more likely in males than women.

· Gout is strongly associated with being overweight and having high blood pressure.

· Gout can also occur in women, more commonly after menopause.

· Maori (New Zealand indigenous peoples) and Pacific Islander peoples in particular tend to have high uric acid levels and are predisposed to gout, especially the Maori patients I see who love abalone, mussels, roe (fish eggs like caviar) and crayfish (like lobster). I would expect that indigenous American or African peoples would similarly be affected by gout, particulary when they live in the developed Western countries and eat foods high in purines.

· The type of individual most commonly affected by gout is an overweight man who drinks large amounts of alcohol, is a regular meat-eater, loves rich foods and who may have high cholesterol and high blood pressure.

What causes an acute gout attack?

· Certain medications, such as some types of diuretics, can cause gout. Aspirin and niacin (Vitamin B3) can also raise uric acid levels.

· Certain diseases can lead to an excessive production of uric acid in the body, including some leukaemias, lymphomas and some haemoglobin (blood) disorders.

· Some studies have indicated an increased prevalence of low thyroid function (hypothyroidism) in people with gout.

· Dehydration (alcohol & caffeine dehydrates).

· Injury to a joint.

· Excessive intake of purine-containing foods (see list below).

· Heavy alcohol intake.

· Recent surgery (this may be related to changes in the body fluid balance because of fasting before surgery).

· Family history – hereditary.

What is Uric acid?

Approximately 70% of gout patients have an overproduction of uric acid, the remaining 30% of gout patients have a poor elimination of uric acid, therefore it makes sense to eat fewer foods which help to produce uric acid, and improve uric acid elimination by way of the kidneys.

Uric acid is a by-product of the breakdown of certain foods in the body, and gout was once considered to be closely related just to diet. It is now understood that inheriting a problem with uric acid excretion from the body is probably one of the most common reasons for gout to occur. Improving a person’s kidney function as much as possible has helped many gout sufferers I have seen over the years.

Uric acid is the end product of the metabolism of chemicals called purine that are found in many foods. Purines are also found naturally in the body, and normally, the body disposes of excess uric acid via the urine, but in people with gout uric acid accumulates in the body. This can be due to reduced excretion of uric acid by the kidneys or to overproduction of uric acid by the body. This accumulation of uric acid may also cause kidney stones, and it doesn’t take a rocket scientist to work out that you need to improve the kidney function as much as is possible to help the patient overcome gout.

Gout can be very painful indeed

How come gout hurts, where does all that pain come from? Simple, when the uric acid accumulate in the blood and tissues it can crystallise out into a joint, forming a multitude of tiny, jagged, needle-shaped crystals. This triggers an intense inflammatory response that causes a painful arthritis attack called a gout attack. Have you ever stood on a pin or a needle, perhaps some broken glass and got annoyed and irritated by this? Then you will know how a gout sufferer will feel – they can be most irritated and annoyed like a child who has just stood on a pin cushion. Pain has a way of bringing out the worst in many people! As I mentioned, gout commonly strikes the big toe, but other joints can be affected, including the instep, ankle, knee, wrist, elbow and fingers. Acute pain is generally the first symptom and then the affected joint becomes inflamed (almost infected-looking): red, swollen, hot and extremely sensitive to the touch. I have many times seen a case of gout in the clinic that the patient’s doctor referred to as “osteoarthritis”, when in fact it had all the makings of gout. Signs and symptoms such as a needle-like pain affecting the small joint, male patient who enjoys alcohol drinker, crayfish and roe (fish eggs), enjoys barbeques and steaks, etc. Common things happen to people commonly, I have often said.

The funny thing with guys is, you see them once then you don’t tend to see them again in the clinic. I believe that it is purely the pain that brings them ultimately to see the practitioner. This is especially so for some larger blokes I have seen where the pain was not helped to a large degree by the standard gout drugs, and then there is much more of an urgency to that appointment. I have often said that there is nothing more than a high degree of pain to bring a guy to your room as a patient. If you are a regular reader of my column, you may recall that I have often said that males belong to the “John Wayne School of Health”: “I’ll be alright, there’s nothing wrong with me, and I’ll just get right back on that horse and keep on riding”. I can recall in one Western that even John Wayne himself went to see a doctor when the pain of a rather large shotgun blast in his shoulder was preventing him from actually getting on his horse, and even then the doctor’s visit seemed was under duress!

Good thing that, the pain, it may be nature’s way of getting guys off their horses (or out of their cars) and into clinics! If a woman experiences pain, let’s say one out of a scale of ten – then she is off to get it investigated. She tends to be much more proactive, is it any wonder a woman will live longer than a man? Males tend to wait until the pain moves from four to five out of ten, and even then, the visit is seen as an “inconvenience”. If a man would only start to improve his gout when he experiences the pain at a level of one out of ten, then he will find it a lot easier to turn gout around than when the pain is nine out of ten. This is because at low occasional pain levels, gout is not quite a disease process yet, it is a functional disturbance which can be much more easily corrected. An appointment with the naturopath at this stage will reveal that the man will probably be eating and drinking the wrong foods contributing to the progression of his gout, all he needs at this stage is a change of diet and an improvement in his kidney function to help the clearance of uric acid. Better still, if his blood can be cleansed with appropriate treatment such as a detox process, he will feel much better, reducing and even possibly eliminating his chances of developing full-blown gout.

A visit at high pain levels will only be sought in terms of pain relief, and there will be pathology or disease present. And the stronger the pain, the more urgent will be the pain relief naturally. Seriously bad gout pain can make the biggest blokes cry like the biggest babies, I have seen this on one occasion when a tough Aussie male burst into tears as he told me that even the thin sheet at night on his big toe was excruciatingly painful. This guy was into cold beer and hot pies and had plenty of both, the tears were real and no laughing matter folks!

These cases are harder to turn around because all the focus is purely on strong pain control. Supplements may work, but are not as powerful as pharmaceutical drugs when it comes to pain control, hence the reason why we only see the gout patient once. The drugs which control pain wreck the person’s digestion in time, that’s the real problem and the stark reality. And the underlying problem is not really sorted either, the offending ways continue and so does the gout. So convenient, just switch off that pain. Interesting if we compare the recent financial crisis which was due to “extending credit”, I think medicine is going down the same path until we end up with the upcoming “health crisis” globally which will be due similarly to extending credit of a different nature. You temporarily solve a problem by taking away the pain but create the long term crisis and avoid treating the real underlying causes. I have to admit, this is one area in which natural therapists fail – strong pain control. We are the preventative medicine experts. Acupuncture will have some benefit here, but many patients are just not keen on the needles. Herbs or supplements? Not really, drugs do work well but why wait until you need strong pain relief is my question, why not address conditions like gout BEFORE you require the strong solution?

Conventional Treatment of gout Allopurinol is the pharmaceutical drug of choice used in long-term prevention of gout and decreases the body’s production of uric acid. People experiencing gout attacks should, however, avoid medications containing aspirin as these can make gout worse. Pain relievers such as paracetamol or other more powerful analgesics, are often used to manage the pain. Anti-inflammatories, such as non-steroidal anti-inflammatory drugs (NSAIDs), are used to decrease joint inflammation and reduce the pain. If NSAIDs cannot be given because of an ulcer, your doctor may use colchicine may be used to settle an attack. I have found the homeopathic colchicines (30c) can be very useful for the gout patient instead of this drug. Do you take a “water tablet” or a diuretic? Pharmaceutical diuretics may cause gout in people who are genetically predisposed to gout by increasing the accumulation of uric acid within the body.

Resting the joint, possibly in a splint, and applying ice packs may help. Ice is a great acute gout treatment which I highly recommend.

Preventing further gout attacks

Prevention is the thing which you need to focus your attention to, and in my opinion is equally as important as treating the gout.

· Reduction or elimination of alcohol consumption, this is the BIG one in my opinion. Alcohol causes uric acid levels to rise and has a diuretic effect that can add to dehydration and bring on gout attacks

· Make sure you drink plenty of water to promote the excretion of uric acid;

· Weight reduction, is often necessary. This can be achieved by reducing dietary fat and calorie intake, which should be combined with a regular (walking) programme.

· “Crash diets” should be avoided as this can lead to an increase in uric acid levels through lowered uric acid excretion, you put more pressure on the kidneys and liver when you try to lose weight too quickly and end up with more problems than you can solve!

· Dietary changes to reduce uric acid levels in the blood. Avoid purine-rich foods such as shellfish, organ meats (liver, brains, kidney etc.), and fish roe, abalone, lobster or crayfish, crabs, anchovies and sardines.

· Limit the intake of dried beans and peas and yeast products like beer and bread.

· Try an ice pack on the affected area, sometimes a foot spa can help as well.

· Reflexology has helped many patients and is well worth a try, so is aromatherapy.

Eric’s gout recommendations

  • Water
    This is the BIG one, drink at least six glasses per day and make sure that you have one of the glasses before you go to sleep – it helps get rid of uric acid. The more you pee the more uric acid you get rid of.
  • Reduce serum uric acid levels.Vitamin C in doses of 4000 up to 8000mg/day increased urinary excretion of uric acid and lowered serum uric acid levels in many trials. This effect would presumably reduce the risk of gout. However, it has been argued that rapid mobilisation of uric acid could trigger a gout attack; although such an effect of vitamin C supplementation has not been reported. To minimise this theoretical risk, I recommend the gout patient to start vitamin C at lower doses and build up gradually.Eat cherriesBlack cherries are the best (fresh or canned) up to 250gr aday or the equivalent amount of cherry juice, has been reported to relieve acute attacks, prevent recurrences, and reduce serum uric acid levels. Sweet yellow and red sour cherries were also effective. I have seen major improvements in more than a few males who stepped their intake of cherries up with acute attacks and have major pain relief (drug-free) within a week. Folic acid in doses of 10mg/day, when combined with unspecified doses of vitamin C, has been reported to reduce serum uric acid levels.
  • Reduce fructose intake. High consumption of fructose (fruit sugar) may increase the risk of gout due to the ability of fructose to increase the body’s production of uric acid.If you have bad gout, avoid these high fructose food items: Honey, dates, raisins, figs,
  • Alcohol Daily drinking habits, lack of exercise, and dehydration enhance the increase in plasma concentration of uric acid induced by alcohol, and it is important to pay attention to these factors, as well as to the ingested alcohol volume and type of alcoholic beverage. An excess of alcohol should be avoided. Total abstinence and avoidance of alcohol may be required in severe cases. The worst alcohols to consume with gout are the ones you “can’t see though” like whiskey, bourbon, rum, beer, etc. The alcohols which don’t seem as bad are the “clear” ones like vodka and gin. You should avoid ALL alcohol if you have bad gout. See now why guys don’t tend to come back to the naturopath now if they have bad gout? One male gout patient called me the “fun police”, when I made the recommendations of abstinence. I expect his pain levels were not high enough, believe me, ANY male will do whatever it takes to get rid of that pain!
  • Diet Consume a moderate amount of protein. Limit meat, fish and poultry to 100 – 120 grams per day. Try other low-purine good protein foods such as low fat dairy products, tofu and eggs.
  • Body weightMaintenance of, or gradual reduction to, ideal body weight could prove helpful. Your blood pressure will drop, so will your cholesterol and not only your likelihood to avoid gout attacks, but you will reduce your chances of most chronic diseases.
  • Diet Avoid as much as possible: anchovies, crayfish or lobster, shellfish, abalone, fish roe (or eggs live caviar), herring, mackerel, meat extracts, beef in general, kidney or organ meats, lamb, pork, mussels, paua, roe, sardines, yeast (baker’s and brewer’s, taken as supplement) coffee, tea and ALL alcoholic beverages, chocolate, cocoa, caffeine containing soft drinks, wheat germ, pastry, high fat biscuits and cakes, whipped cream, fried potato, potato chips, broth, bouillon, consommé, meat stock soups and gravies. Eat these foods with caution: Asparagus, dried beans lentils, meat, mushrooms, dried peas, spinach (silverbeet) To have in your diet: Milk and milk drinks, carbonated beverages, cereal/grain beverages. All breads and cereals, low fat biscuits, cakes, and puddings. Fat in moderation only, fruit juices such as cherry, blue berry are particularly good. Eat cherries and blue berries. Fish ok, but stick with younger fishes. Chicken and ham, soups, most all the common vegetables, condiments, herbs, nuts, olives, peanut butter, pickles, popcorn, relishes, salt.

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"Just Chicken" – Chicken Pot Pie

"Just Chicken" – Chicken Pot Pie

Chicken Pot Pie Ingredients:

3-4 lb chicken, diced into sections or pieces

Pie dough (recipe below)

1/4 cup butter

Pepper and salt

1 cup of whole milk (do not use non-fat milk)

4 cups of chicken stock

8″ baking dish or pie pan

Directions:

Preheat your oven to 400 degrees. Place the pieces of chicken in a large pot and add just enough water to cover the top of the chicken. Bring to a boil and then lower the heat to medium-low and slowly boil until the meat is falling apart. While the meat cooks, you can prepare the pie dough and grease the baking dish.

Slice the dough in half and then roll out one half to around 1/8 inch thick. Carefully put the rolled out dough in the bottom of the pan. If there is any over-hanging pie dough, cut it from the edges of the pan and set aside.

Place shredded chicken in the dish and the remaining dough. If possible, layer the chicken and the leftover pie dough. Pour in the milk and evenly distribute with two tbsp of the butter. Sprinkle with pepper and salt to taste.

Next, take the other half of the pie dough and roll into a long 1/4 inch thick rectangle. Dice the remaining two tablespoons of butter into tiny pats and dot along the dough. Fold the pie dough into thirds and roll out. Repeat once more. This will ensure that the butter is blended into the dough. Roll out into a thin circle and cover the top half of the pie. Squeeze the edges together and then slice a hole in the top to allow hot air to escape.

Bake the chicken pot pie in the oven for 35-45 min until the juices bubble and the crust is golden brown.

Pie Dough Ingredients:

2 cups flour

1 tsp salt

1 cup butter, diced into small pieces or shortening

3/4 cup of ice water

Directions:

In a large mixing bowl, mix the flour and salt and then work the butter lightly into the flour using either two forks or a pastry blender. When the flour mixture looks like coarse meal, slowly add the ice water and combine just until the dough can hold together. Don’t over mix, or else the dough will get “gummy”. Wrap in plastic wrap and chill in the fridge for 60 minutes in order to “rest”.

Russell Hobbs Classic Straining Stockpot 70755 Cookware

Classic Straining Stockpot

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After Gastric-Bypass: Convenient, Healthy Meatball Soups

After Gastric-Bypass: Convenient, Healthy Meatball Soups

This time of year we need to enjoy warm comforting food that is quick and convenient to prepare, while being nutritious and delicious. Meatball soups are a great way for weight loss surgery (WLS) patients to enjoy a nutritious tasty meal with easily digested protein. Here are two very good quick soup recipes that take advantage of pantry staples and ready-made fully cooked chicken meatballs from the freezer. Enjoy!

Chicken-Meatball Mexican Soup

Ingredients:

  • 1 package fully cooked chicken meatballs (from the freezer case)
  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 (4-ounce) can green chilies, chopped
  • 2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice
  • 8 cups chicken stock
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon hot sauce or to taste

    salt and pepper to taste

    Garnish:

    Chopped cilantro

    low-carb tortilla strips

    Avocado cubes

    Sour cream

    Pickled Jalapeno

    Monterey Jack cheese

    Preheat oven to 425. Arrange meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

    While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic. To the onions add the green chilies, stewed tomatoes, chicken stock, chili powder, cumin, hot sauce.

    Simmer the soup for 15 to 20 minutes. Stir in the cooked meatballs and bring soup back to a simmer. Serve soup with garnishes.

    WLS patients should eat 3-5 meatballs topped with a modest serving of liquid.

    5 meatballs contain 13g protein, 11g fat (3 saturated), 6 grams carbs.

    Chicken Meatball and Ravioli Soup

    Ingredients:

  • 1 package fully cooked chicken meatballs (from the freezer case)
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 1 garlic clove minced
  • 1 (28 ounce) can chopped tomatoes (undrained)
  • 1/4 cup tomato paste
  • 1 (32 ounce) container Swanson chicken broth
  • 1 cup water
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon each dried thyme and oregano
  • 8 ounces mini cheese-filled ravioli
  • 1/4 cup fresh chopped parsley
  • Freshly grated parmesan cheese
  • Preheat oven to 425. Arrange frozen meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

    While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic.

    Add tomatoes and liquid, tomato paste, broth, water, sugar, basil, thyme and oregano. Bring mixture to a simmer, cover and simmer 10 minutes. Add ravioli and cook, covered at a gentle boil according to package directions (approximately 10 to 15 minutes), until they are just tender and no longer have a starchy taste. Stir in meatballs and return to simmer. Stir in parsley and sprinkle with cheese.

    Serve warm.

    WLS patients should eat 3-5 meatballs topped with a modest serving of ravioli and liquid.

    5 meatballs contain 13g protein, 11g fat (3 saturated), 6 grams carb

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    Le Creuset Enamel-on-Steel 16-Quart Covered Stockpot, Dune

    When you’ve got a whole crew, team, or family reunion to feed, this 16-quart stockpot steps up to the plate. One of the largest of Le Creuset’s stockpots, this one holds corn on the cob, lobsters or crabs, soup, chili, and just about anything else you can boil or simmer in quantity. Le Creuset makes the pot of high-gauge steel with a strong enamel coating, resulting in a lighter weight than the company’s cast-iron pots, yet very durable. A shiny rim made of stainless steel helps prevent cracks and chips. Safe to use on any type of stovetop burner, the pot features a domed lid to keep in moisture and flavor, and two loop handles to aid in lifting.

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    • 16-quart stockpot made of heavy-gauge carbon steel with porcelain-enamel finish
    • Loop side handles ensure a secure grip when lifting or transporting
    • Tight-fitting domed lid with a stay-cool knob traps heat, moisture, and nutrients
    • Hand wash only; safe for use on all heat sources, including induction
    • Measures approximately 12-1/5 by 12-4/5 by 11-1/2 inches

    Adding Spice To Soups With Saffron

    Adding Spice To Soups With Saffron

    The popular and extremely expensive spice saffron has many culinary uses including adding flavor and color to soups. Also, called safran, azafran, and zafferano, saffron is available in specialty markets, at larger grocery stores, and it is also sold online in a variety of forms.

    Saffron, much like other herbs and spices, should always be sold and kept in containers or packages that protect it from both air and light. Although it will not spoil, saffron will lose most of its flavor over time if exposed to air or light.

    Said to be the only spice worth its weight in gold, saffron comes from crocuses and in its native Asia it has been used for millennia for flavoring foods, as a dye, and also in medicinal preparations. Approximately 14,000 stigmas of the crocus flower are needed to produce just one ounce of saffron from the bright red threads through an extremely labor intensive process, which is why it is so expensive.

    You can find saffron in its whole form or ground with the former being the strongest. Saffron that has been ground tends to lose some of its trademark flavor and it is possible to add imitation fillers to the powdered variety. However, when buying whole saffron in thread form you can rest assured you have the real thing.

    Very little saffron will be needed for flavoring soups and it is not unusual for recipes to call for as little as an eighth of a teaspoon. If you do not have any saffron, turmeric is often substituted although the flavor is not the same or as distinct.

    Two Day Chicken and Saffron Stew Recipe

    What You Need

    • 4 tomatoes, peeled, seeded, chopped
    • 2 large onions, quartered
    • 4 garlic cloves, crushed
    • 4 large fennel bulbs with leaves attached, chopped
    • 3 tablespoons extra virgin olive oil
    • 2 generous pinches or 1/4 teaspoon ground saffron
    • 1/3 cup fresh thyme
    • 3 bay leaves
    • Salt and freshly ground black pepper to taste
    • 4 chicken legs with thighs attached, skin removed
    • 1 pound boiling potatoes, peeled, quartered
    • 3 cups chicken stock

    How to Make It

    The night before you plan on serving your stew, combine the chopped tomatoes with the quartered pieces of onions, crushed garlic cloves, chopped fennel, olive oil, saffron, thyme, bay leaves, and salt and black pepper to taste in a large pot with a lid.

    Stir the ingredients and then add the chicken legs and stir again to coat the meat well. Cover the pot and refrigerate for at least 8 hours.

    The next day, heat the chicken and the marinade ingredients over low to medium heat with the lid in place for 30 minutes. Stir the contents of the pot occasionally to ensure the meat cooks evenly.

    Add the quartered pieces of potatoes with the chicken stock and simmer over low heat with the lid off for about 30 minutes or until the potatoes are cooked and tender.

    Season everything with additional salt and black pepper if desired and then serve the two day chicken and saffron stew in pre-warmed bowls.

    Serves 4.

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    Le Creuset Enamel-on-Steel 6-Quart Covered Stockpot, Black Onyx

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    • Tight-fitting domed lid with a stay-cool knob traps heat, moisture, and nutrients
    • Hand wash only; safe for use on all heat sources, including induction
    • Measures approximately 9 by 12 by 10 inches