Cheap Stock Pot

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.

Magnalite Classic 10-Quart Covered Stockpot. Includes 1-Each Magnalite Classic 10-Quart Covered Stockpot. Magnalite cookware feature vessels and lids constructed from hand-poured cast aluminum. The vessels feature a thick base that won’t warp. Heavy domed lids lock-in moisture, transfer heat from the vessel side wall, and help facilitate convection style heating. Features phenolic handles and lids which are oven safe to 350 degrees. Line has earned a loyal user base who appreciates its uniquely even heating.

• Constructed of professional grade, hand-cast aluminum
• Thick base won’t warp
• Heavy domed lids lock-in moisture, transfer heat from vessel side walls, and help facilitate convection style heating.
• 50 year limited warranty

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?

Since 1925, artisans at Le Creuset have been making richly enameled cookware. Each piece from their line is individually created, coated, fired and inspected in order to bring you the finest quality cookware-to-tableware available. Their 16-Qt. Stockpot, made of enameled steel, is fitted with 2 loop handles for easier lifting and comes with a domed lid to lock in the flavors and juices as your soup or stock simmers

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.

Le Creuset is known for suffusing the exterior of its products with bright, modern colors, while keeping a more neutral tone on the interior. The smooth enamel coating means food particles tend not to stick, making cleaning this large pot by hand a snap. Enjoy choosing coordinating colors for your Le Creuset baking pans, pie dishes, French ovens, and more. –Ann Bieri

• 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

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.

Shaped like a classic stockpot, this pressure cooker has side grips and comes with a steaming trivet. Kuhn Rikon has revolutionized pressure cooking by inventing the automatic lid-locking system and the spring-loaded stationary safety valve. The only thing that hasn’t changed is the principle by sealing ingredients and liquids in, foods cook in a very short time retaining flavor and vitamins and conserving energy. The generous size allows the cook to make enough for a small army. Cook a whole chicken, a 4-pound roast, even cheesecake! The pot’s versatility will inspire you.

• Highest quality 18/10 stainless steel keeps its lustrous shine and will not rust, corrode, or chip.
• Solid thermal aluminum sandwich base conducts heat superbly for even cooking of all foods whether you use gas, electric, ceramic or magnetic induction.
• Spring-loaded stationary quiet safety valve has a visual indicator pin telling you how much pressure is inside the cooker and letting you know the precise moment to begin timing your food while eliminating the noise of escaping steam.
• Automatic lid-locking system prevents the lid from ever opening while the cooker is under pressure and no fewer that five safety features engineered into each cooker make Duromatic the worldwide standard of safety. UL listed

"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

• Material: Aluminum
• Size/Capacity: 8-qt.
• Origin: Thailand
• Cleaning & Care: Dishwasher Safe
• Warranty: Limited Lifetime

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:

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

Since 1925, artisans at Le Creuset have been making richly enameled cookware. Each piece from their line is individually created, coated, fired and inspected in order to bring you the finest quality cookware-to-tableware available. Their 16-Qt. Stockpot, made of enameled steel, is fitted with 2 loop handles for easier lifting and comes with a domed lid to lock in the flavors and juices as your soup or stock simmers

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.

Le Creuset is known for suffusing the exterior of its products with bright, modern colors, while keeping a more neutral tone on the interior. The smooth enamel coating means food particles tend not to stick, making cleaning this large pot by hand a snap. Enjoy choosing coordinating colors for your Le Creuset baking pans, pie dishes, French ovens, and more. –Ann Bieri

• 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

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.

Le Creuset Enamel On Steel offers superior craftsmanship in heavy gauge steel. Each piece is glazed with a hard, glossy enamel making it both durable and eye-catching.

• 6-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 9 by 12 by 10 inches

Lemon Chicken Recipes – Easy & Quick To Prepare!

These lemon chicken recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy lemon chicken recipes:

>> Lemon Chicken

3 lb Chicken pieces

1/4 c Vegetable oil

3/4 c Lemon juice

1 tb Lemon juice

Flour for dredging

1 Lemon; sliced thin

1/2 ts Salt Pepper

3 tb Brown sugar

1/2 c Chicken stock

Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occasionally. Remove chicken, discard marinade,

reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this

step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches.

Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot, even better served cold.

>> Lemon-Garlic Chicken

4 whole chicken breasts

1 lemon — juice of

1 1/2 tablespoons lemon zest

1/2 cup low-sodium soy sauce

2 teaspoons brown sugar

1 tablespoon minced garlic

3 tablespoons chopped parsley

1/2 teaspoon salt

1/8 teaspoon pepper

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto pressure cooker. Saute onion and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker with onion and garlic. Add remaining ingredients except black olives, flour, and cold water.

Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Blend together flour and cold water; add to hot broth. Cook and stir liquid until thickened. Pour sauce over chicken.

Makes 4 to 6 servings.

That’s it for today! If you want more lemon chicken recipes just check below:

8 quart stock pot and lid

• Brushed stainless steel
• Riveted wire handles

Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

What to do with the leftover turkey at Christmas and Thanksgiving? Why not use it to make a healthy and delicious turkey casserole? Winter is just the right time for home-made, slow baked, old-style cottage comfort food. Even after stuffing ourselves we still yearn for hearty, earthy food made from fresh ingredients, like turkey, wild rice and harvest vegetables. This is a delicious casserole that can be put together any time of year. Whole turkeys are generally inexpensive and roasting one during the summer can mean putting together a number of different dishes, everything from sandwiches, to salads, soups to this casserole which is enough to make a meal or be an excellent side dish.

This delicious casserole combines turkey with two types of rice, sauteed mushrooms, broccoli, carrots and celery. Well seasoned, the meat and vegetables are combined with a wine and cheese sauce, and baked to a golden brown finish. Cooking the rice takes about a half hour, and could be done in advance, even the night before. The casserole can be finished under the broiler for a minute or two, if desired.

Turkey and Rice Casserole with Fresh Mushrooms, Broccoli and Cheese

Ingredients:

1/4 cup Wild Rice, cooked tender in chicken stock

1-3/4 cups Long Grain Rice, cooked tender in chicken stock

2 tablespoons Extra Virgin Olive Oil

2 cups sliced Fresh Cremini or Button Mushrooms

1/2 cup Fresh Broccoli Florets

1 small White or Yellow Onion, chopped

1/4 cup grated Carrot

1/4 cup sliced Celery

4-5 cups Turkey, cooked and diced

1 (2 ounces) jar Diced Pimientos, drained

1 teaspoon Coarse Salt

1/2 teaspoon Fresh Ground Black Pepper

1/2 teaspoon Dried Oregano

5 tablespoons All-Purpose Flour

3 cups Whole Milk

1/4 cup White Wine or Chicken Stock

2 cups Shredded Swiss Cheese

2 cups Shredded Cheddar Cheese, divided

Preparation:

1. Preheat oven to 350 F.

2. Add extra virgin olive oil to large skillet.

3. Saute sliced mushrooms, broccoli florets, chopped onion, grated carrot and sliced celery over medium heat until tender.

4. Stir in the cooked turkey, cooked rice, pimientos, coarse salt, fresh ground black pepper and dried oregano.

5. Add flour, whole milk, wine or stock, to large saucepan. Stir to combine.

6. Bring to a boil over high heat, reduce to medium and while constantly stirring, cook 2 minutes, or until thickened.

7. Stir in the Swiss cheese and 1 cup of the cheddar cheese. Continue stirring until melted.

8. Add the wine and cheese sauce to the turkey mixture. Stir to combine.

9. Transfer to a greased 13″ x 9″ x 2″ casserole dish.

10. Sprinkle remaining cheddar cheese over the top.

11. Bake, uncovered, at 350 degrees F., for 25-30 minutes or until heated through and cheese is golden brown.

Beautiful and practical, Le Creuset enamel-on-steel stockpots are designed to coordinate with Le Creuset’s classic enameled cast iron cookware. Made of heavy gauge carbon steel, these kitchen essentials are enameled in vibrant Le Creuset colors. Truly the perfect addition to your Le Creuset collection. The enamel-on-steel construction of Le Creuset’s stockpots provides uniform heating for slow simmering or cooking pasta. Its tight-fitting lids seal the flavorful bouquet of time-seasoned and caring creations. The steel rims prevent chipping and the enamel interior won’t absorb odors or flavors..

This 16-quart stockpot from Le Creuset is an essential piece of equipment for any serious home cook, especially those with large-scale needs. Designed to coordinate with Le Creuset’s classic line of enameled cast-iron cookware, the stockpot and lid are made of carbon steel coated with enamel; the pot has a steel rim to prevent chipping. It heats quickly and evenly–essential when reducing stocks–and the white enamel interior prevents the pot from absorbing odors and flavors so that your beef bouillon doesn’t taste like the last fish stock you prepared. The glossy, colorful exterior makes it attractive enough to go from the stove directly to your table. This stockpot’s sturdy construction, fine craftsmanship, and timeless design ensure that it will be an item you’ll have in your kitchen for a long time. –Pamela Zytnicki

• 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

Cheese and Potato Soup – A Recipe for Cheddar Baked Potato Soup That Is Out Of This World

This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.

The flour serves to thicken the soup. I don’t like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not completely cooked.

It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.

Cheddar Baked Potato Soup Recipe

6 Tablespoons butter

1 cup yellow onions, diced

4 Tablespoons all-purpose flour

6 cups hot chicken stock

4 cups baked potatoes, peeled and chopped

2 cups heavy cream

1/4 cup parsley, chopped

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons dried basil

1 1/2 teaspoons salt

1 1/2 teaspoons hot pepper sauce

1 1/2 teaspoons coarse black pepper

1 1/2 cup Cheddar cheese, grated

1/4 cup diced green onions (white part only)

Additional grated cheese and chopped parsley for garnish

1. Cook onions in butter over medium-high heat until transparent, about 3 minutes.

2. Add flour, stirring to prevent lumps. Cook 3 – 5 minutes until just golden brown.

3. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.

4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes. Do not boil.

5. Add grated cheese. Heat until cheese melts and soup is smooth.

Garnish each serving as desired with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.

“Cooking for a big crowd is a cinch with this terrific looking enamel on steel pot, built sturdy to handle a big batch.” Rachael Ray. A beautiful porcelain enamel interior and exterior adds a punch of color to your kitchen. Durable carbon steel construction heats evenly, and the stainless steel rim helps prevent chipping. Watch your foods cook without having to remove the lid to keep moisture locked in. The colorful silicone-rimmed knob makes for an easy grab. Steel loop handles make this pot easy to lift and pour. The generously sized 16-quart capacity lets you easily create your favorite soup, stew, or the perfect stock with room to spare. It’s even big enough for tons of corn on the cob or a lobster boil.

• 16-quart stockpot made of durable carbon steel with a porcelain-enamel finish
• Steel loop side handles for convenient lifting and pouring
• Glass lid with colorful silicone-rimmed knob traps in heat, moisture, and flavor
• Washes clean easily; oven-safe up to 350 degrees F
• Measures approximately 15 by 12-1/5 by 12-1/5 inches

French Recipes – Three Low-Fat Chicken Recipes

France isn’t exactly renowned for low-fat recipes, but here are three classic chicken dishes

specially adapted to provide a healthy, low-fat alternative. They are quick and simple to

prepare and cook – and they are all delicious!

1: Chicken with Pernod & Saffron

Here’s an excellent low-fat chicken recipe using the classic combination of Pernod, saffron,

garlic, tomatoes and olive oil. The taste is truly sensational!

Mix together one tablespoon of extra-virgin olive oil, 125ml of Pernod (or other pastis),

a few strands of saffron and some salt and pepper. Pour this mixture over eight unskinned

chicken portions and mix well together. Leave for a couple of hours (or even overnight)

for the flavours to develop.

Heat another tablespoon of olive oil in a large, heavy frying pan. Take the chicken pieces out

of the marinade and drain well. Add them to the pan. Cook over a moderate heat, turning once,

until lightly browned on both sides. Remove and set aside.

Add two finely sliced shallots to the pan and sweat gently until softened but not browned. Then

add 4-5 large tomatoes, skinned, deseeded and roughly chopped, together with 3 crushed cloves

of garlic. Cook all together for a few minutes, stirring frequently. Now put the chicken joints

back in the pan. Add about 400ml of hot chicken stock, plus any left-over marinade. Bring to a

simmer, then lower the heat and cook gently for about 20 minutes.

Check the seasoning. Sprinkle with some finely chopped parsley or tarragon, and serve immediately

with a couple of fresh vegetables of your choice. (Serves 4 people.)

2: Roast Chicken with 40 Cloves of Garlic

Yes, it’s a lot of garlic! But you’ll be surprised at the delicacy and fragrance of the final taste. If you like, you can blanch the garlic for a couple of minutes beforehand – but it’s not really necessary.

Preheat the oven to180C/350F/Gas Mark 4.

Take a large, free-range, farm-reared chicken and season it well inside and out with salt and pepper.

Rub it all over with a little olive oil. (Not too much – this is supposed to be a low-fat recipe!) Put

about 20 unpeeled cloves of garlic inside the cavity, plus a few sprigs of fresh tarragon.

Put the chicken in a suitably sized roating tin and strew over another 20 or so unpeeled garlic cloves.

Now add about 200ml hot chicken stock.

Place in the preheated oven and cook for one hour, basting every now and again with the cooking

juices. Check that the bird is cooked by piercing the thickest part of the thigh with the point of a

sharp knife. If the juices run clear, it’s ready. If they are still a bit pink, put the bird back in the oven

and cook for another 10-15 minutes.

For a truly low-fat chicken dish, remove the skin of the cooked chicken (it should come away quite

easily) before serving. Serve the chicken cut into portions with all the garlic cloves popped out of

their skins and scattered around, and the light, aromatic cooking juices poured over. The garlic can

be spread on slices of French bread that have been lightly browned in a low oven and then drizzled

with a little olive oil. Very authentic! (Serves 4-5 people).

3: Supreme of Chicken with Honey & Lime

This is a spectacularly easy dish!

Preheat the oven to 190C/375F/Gas Mark5.

For four people, take four skinned and flattened chicken breasts and season well with salt and

pepper. Lay them side by side in one layer in a shallow ovenproof dish.

Mix together the juice of 2 limes, 2 tablespoons of good-quality runny honey, 2 peeled and crushed

cloves of garlic, a tablespoon of fresh thyme leaves and 3 tablespoons of extra-virgin olive oil.

Pour this mixture over the chicken breasts and bake for about 20 minutes in the preheated oven,

basting from time to time with the cooking juices, until the juices run clear when the chicken is pierced

with a sharp knife point.

Serve with some plainly steamed fresh vegetables and/or a dressed rocket salad.

How easy is that?

I hope you enjoy these low-fat chicken recipes from France. Chicken can certainly provide a whole range

of healthy, low-fat meals – but only if you take the time and trouble to seek out free-range, farm-reared,

corn-fed, preferably organic birds. Believe me its well worth the hassle!

A versatile and handy 4 quart stock pot with steamer insert. Columbian’s technology for applying porcelain creates a durable, chip resistant product that will last most families a lifetime. The glass-like surface does not interact with or alter the taste of food, and even the most stubborn foods clean up easily. Porcelain enamel is the result of fusing powdered glass to a substrate by firing, usually between 750 and 850 degrees Celsius. The powder melts and flows and hardens to a durable vitreous coating on a carbon steel core. It creates a smooth, hard finish that won’t burn and resists staining. It’s also non -porous so it won’t trap odors or food particles and provides a low coefficient of friction – meaning that it cleans up easily and, it is corrosion and chemically resistant so it will last a long time. When fired, the vessel is placed on pins so the bottom and sides are hardened during the firing process into one smooth laminated glass surface. You may notice slight pin indentations where the glass has flowed around the pin that supports the base during firing. The pin marks do not compromise the finish or performance of the vessel in any way but you should take additional care in handling if using on glass top stove.

• Multi Purpose pot
• Durable porcelain enamel-on-steel construction
• Heats quickly and efficiently
• Includes Steamer Insert
• 4 quart capacity

Cooking Tips – How to Make Stewed Chicken and Cornish Game Hens With Cranberry Gravy

Stewed Chicken Ingredients:

Five pounds stewing chicken, cut up

Boiling water

One large carrot, cut up

One large stalk celery (with leaves), cut up

One thick slice onion

Four sprigs parsley

Six peppercorns

Six whole cloves

One small bay leaf

Two tablespoons

Procedure:

At the outset, you have to wash the chicken and then put it in a large kettle. Following that, you need to add the water so as to nearly cover the chicken. Afterward, you need to add up the carrot, the celery, the onion, the parsley, the peppercorns, the cloves, the bay leaf and the salt. After that, you have to bring this to a boil, and then later you turn down the heat. And then you must cover and simmer it until the chicken becomes tender for about two to three hours. Then later, you cool this.

Moreover, you have to lift out the chicken and then you have to remove the meat in large pieces. You have to discard the bones. Later, you must strain the stock. Later you need to chill this and lift off the fat. Remember, you have to keep the meat, the stock, and the fat refrigerated until you will need it.

Cornish Game Hens with Cranberry Gravy Ingredients:

Eight frozen Cornish game hens, thawed

Salt and pepper

Bay leaves

Garlic cloves

Whole cloves

Eight small thin slices onion

Four slices lemon

Eight small sprigs celery leaves

Eight sprigs parsley

Four slices bacon

Two large onions, quartered

Three cups chicken stock

One fourth cup dry vermouth

Three fourth cup water

One third cup white vinegar

Six whole cloves

One stick cinnamon, broken up

Fourteen ounce can whole cranberry sauce

One-fourth cup cold water

Two tablespoons cornstarch

Procedure:

At the start, you have to heat the oven to four hundred fifty degrees Fahrenheit (or 230 degrees Celsius). Then, you need to have a large shallow roasting pan ready. This should be big enough to hold the eight birds with a little space between. Following that step, you must deeply wash the Cornish hens and dry them very well inside and out with the use of paper toweling. After that you need to thoroughly sprinkle the inside of each with the required salt and the pepper. Next to that, you must add up a small piece of bay leaf, a sliver of garlic, a clove, a slice of onion, half a slice of lemon, a sprig of celery leaves and a sprig of parsley to the inside of each bird. Then, you have to tie the legs and the wings close to the bodies and set the bird in lightly oiled roasting pan.

Furthermore, you need to lay a half strip of bacon over the breast of each bird. And then you have to add the onion quarters, the giblets, the chicken stock and the vermouth to the Rachael Ray pan. Next to that, you need to roast for about five minutes, at four hundred fifty degrees Fahrenheit (or 230degrees Celsius). Later, you have to turn the heat to three hundred fifty degrees Fahrenheit (or 175 degrees Celsius) and then you continue roasting it until the birds become very tender. You do this for about forty five minutes. Remember to baste this occasionally and then you have to remove the bacon for the last fifteen minutes cooking.

Moreover, you heat the three-fourth cup (180ml) water, the vinegar, the six cloves and the cinnamon in a saucepan until the liquid is boiling while the birds are being cooked. Then you turn down the heat and then simmer this for another ten minutes. Following that, you have to strain it and then you return the liquid to the saucepan. Afterward, you add up the cranberry sauce and then heat this and stir it continually until it is well blended. You have to set this aside for the gravy.

And finally, you have to put the cooked birds on a large hot platter and set it in warm oven. Then you strain the cooking stock into a large measuring cup and add up water, if necessary, to make the three cups (750ml) liquid. Afterward, you need to put this liquid into a saucepan and bring it to a boil. Later, you combine the one-fourth cup (60ml) cold water and the cornstarch in a small jar with a tight lid and then shake this together until it is well blended. Following that, you must stir it into the boiling liquid gradually and cook this until it is thick and clear. Keep on stirring this. Finally, you must taste and add the salt and the pepper, if desired. Then, you stir in the spiced cranberry and heat this well. Serve this as gravy. Enjoy eating!

“Cooking for a big crowd is a cinch with this terrific looking enamel on steel pot, built sturdy to handle a big batch.” Rachael Ray. A beautiful porcelain enamel interior and exterior adds a punch of color to your kitchen. Durable carbon steel construction heats evenly, and the stainless steel rim helps prevent chipping. Watch your foods cook without having to remove the lid to keep moisture locked in. The colorful silicone-rimmed knob makes for an easy grab. Steel loop handles make this pot easy to lift and pour. The generously sized 16-quart capacity lets you easily create your favorite soup, stew, or the perfect stock with room to spare. It’s even big enough for tons of corn on the cob or a lobster boil.

• 16-quart stockpot made of durable carbon steel with a porcelain-enamel finish
• Steel loop side handles for convenient lifting and pouring
• Glass lid with colorful silicone-rimmed knob traps in heat, moisture, and flavor
• Washes clean easily; oven-safe up to 350 degrees F
• Measures approximately 15 by 12-1/5 by 12-1/5 inches

Spinach Soup Recipe – Cream of Spinach and Artichoke Soup

This spinach soup recipe is a homemade delicacy at home. A gourmet soup can be bought anywhere but at what cost? Yes, exactly, don’t take it anymore. Learn to make Cream of Spinach and Artichoke Soup, homemade and better than ever.

With this easy recipe, very little preparation and 30 minutes of time, they everyone can master the art of creating mouth watering Cream of Spinach and Artichoke Soup. What more could we ask for? You could not have answered it better.

8 ounces Cream Cheese

8 ounces Frozen Cut Spinach

6 cups Rich Homemade Chicken Stock (make before the day that you make your soup)

1 pint Heavy Cream

1 can (13 – 14 ounces) Artichoke Hearts (Drain and squeeze most of the juice out of the artichokes and cut in 1/4 or just pull them apart)

1 Tablespoon Minced Garlic

1 1/2 teaspoons Black Pepper

2 teaspoons White Salt

1/2 A Yellow Onion, chopped

1. Start this creamy spinach soup by adding six cups of rich homemade chicken stock to a large soup pot and turn the heat on the stove-top to medium high.

2. When the stock begins to boil reduce the heat to medium low and add eight ounces frozen cut spinach, half a chopped yellow onion, one tablespoon of minced garlic and the drained, squeezed and cut artichokes. Simmer for ten minutes.

3. Add the white salt and black pepper. Stir Well

4. (You may want a pair of latex gloves for this step). Cut the cream cheese into small slices, each time you cut a slice off add it to the pot until it’s all gone. Stir well, until it’s totally melted, approximately 5 minutes.

5. Add 1 pint of heavy cream to the pot and stir well. Simmer 5 more minutes.

All done, grab a few bowls and serve this creamy spinach soup recipe to your friends and or family and enjoy.

Trust All-Clad’s stainless steel stock pots to cook soups, stews, pasta and stocks to mouth-watering perfection. Stainless steel outside and inside with a layer of heat conducting aluminum on the bottom yield a pot that heats quickly and evenly, doesn’t react with food, and maintains its good looks over a lifetime of service. This handy set includes two steamer baskets. Use the larger one for clams, lobsters, pasta, and corn on the cob. The smaller one would be handy for shrimp and vegetables.

Reach for the All-Clad 12-quart multi-cooker whenever you cook up a big batch of pasta, a mess of corn on the cob, or clams for a crowd. Oven-safe to 500 degrees F, the multi-cooker comes with riveted stainless-steel handles. The included pasta basket and steamer basket feature lift-out handles to simplify draining and can be set aside if you are cooking soup or chili. The bestseller among All-Clad’s renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad’s worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is 18/10 highly polished stainless steel, so it’s stick-resistant as well as stain- and corrosion-resistant. The exterior is gleaming, stainless steel that works on conventional stovetops, and, with care, remains beautiful during this cookware’s lifetime warranty against defects–and beyond.–Fred Brack

From the Manufacturer
All-Clad Stainless Construction
With its 18/10 stainless steel cooking surface and hand-polished, mirror-finished exterior, the All-Clad Stainless collection is the ultimate reflection of style and practicality. The stainless interior is stick-resistant and cleans easily. The stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company’s signature “stay-cool” long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

Features and Benefits
All-Clad pans with a stainless interior cooking surface are oven-safe up to 500 degrees. All-Clad pans with a non-stick cooking surface are oven-safe up to 400 degrees, but should not be used under the broiler. We recommend using a low to medium temperature when cooking with All-Clad. Higher heats are not necessary and may cause discoloration (see cleaning instructions below). Other features include:

• Beautifully polished, stainless exterior layer.
• Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have “hot spots” when cooking.
• Stainless-steel interior layer/cooking surface.
• Long, polished stainless, stay-cool handles.
• Sturdy, non-corrosive stainless-steel rivets won’t react with foods.
• Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.
• The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

Warranty
From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper’s Friend. To use the Bar Keeper’s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper’s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper’s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad’s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary “Soup for Two” 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef’s pan; and a “Pasta Pentola” 7-quart stockpot with colander insert and lid. All saucepans, casseroles, sauté pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad’s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience.

• 18/10 stainless-steel interior and exterior with brushed finish
• Encapsulated aluminum base for superior conductivity
• Includes stainless-steel pasta basket, steamer basket, and lid
• Riveted stainless-steel handles stay cool on stovetop
• Dishwasher-safe and oven-safe to 500 degrees F

Chicken Crock Pot Recipes

The crock pot is used for cooking meat for a long period of time. The crock pot boils at a very low temperature. This way the actual cooking last longer. But doesn’t require supervision as there is no risk of over-cook.

The best meat to use for these recipes is the chicken. The chicken meat is healthy and cooks great in the crock pot. The chicken is fat free so the cooking is slow and perfect. The chicken recipes take about 5 hours to cook.

Here is one of the best recipes for chicken. The recipe is an All Day Chicken.

What you need for this chicken crock pot recipe: orange juice, chicken stock, tomato paste, salt, pepper, sugar, soy sauce, garlic, oil, ginger, milk, water and the actual chicken.

First step when preparing a recipe to mix together the marinade ingredients. This has to be done the night before the actual cooking takes place. You have to mix all the ingredients together with the chicken in a large container. Then you must close the the container as well as you can. And the put it in the refrigerator.

In the morning all you have to do is pour the entire mix from the container into the crock pot. Let it boil slowly for 6-8 hours. After that turn the fire to high. And after one more hour the chicken is ready to be eaten.

This is the beauty of the chicken crock pot dishes. They are extra delicious and don’t require too much effort on your side. It’s true that a recipe does require a lot of time. In this case requires a whole night and day, but it’s time in which you don’t have to supervise the crock pot. Such recipe will surely impress your guests and it’s great because you can spend your time cleaning or cooking other dishes. As the meat cooks by itself even if you do not give attention to it.

The Le Creuset stockpot is styled and colored to match other pieces in the collection, but due to its size is made of steel with an enamel coating. If it were made of cast iron you’d never be able to lift it safely, especially with bubbling soup or stew inside! The lid fits tightly to keep all those delicious aromas and flavors inside. This 8-Quart pot is wonderful for simmering chicken stock or marinara sauce, boiling pasta for spaghetti night and steaming bulky vegetables.

• 8-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 9-3/4 by 11-1/2 by 10-Inch; limited lifetime warranty

Chicken Laksa Recipe – Make Flavorsome Malaysian Curry Noodles at Home

There are many variations to a laksa recipe. This one is made with fried boneless chicken. If you follow the link at the bottom of the page, you will find another laksa recipe in which skinless chicken on the bone is used. I have tried both and they are both equally delicious.

Ingredients

* 500g boneless chicken (cut into small pieces)

* 3 Tbsp Oil

* Oil for deep frying

* 200g Tofu

* 2 Onions

* 2 Tsp minced garlic

* 2 Tbsp chopped ginger

* 5-6 cashew nuts

* 2 red chilies

* 1/2 tsp shrimp paste

* 2 Tsp cumin powder

* 1/2 Tsp Turmeric powder

* 1 Tbsp coriander powder

* 2 Tbsp malaysian red curry paste (optional)

* 3 cups of thin coconut milk (or diluted coconut cream)

* 1 cup of chicken stock

* 1 Tbsp brown sugar

* Salt to taste

* 200g blanched bean sprouts

* 3-4 lemon grass root

* Noodles 1 packet

* chopped spring onions

Method

Heat oil and deep fry the large slices of tofu till brown. Also fry the chicken pieces and keep aside.

Add 2 Tbsp oil in a wok and saute the chopped onions. Add the garlic, ginger, cashew nuts, chilies, shrimp paste, cumin

powder, coriander powder and turmeric powder. Fry for a few minutes and then grind all this.

Again heat a tablespoon of oil in a wok and add crushed lemon grass roots and the ground paste. Cook for a couple of minutes

then add the red curry paste and chicken stock. Bring to a boil. Add the coconut milk, sugar, chicken and tofu.

Simmer for 5 minutes.

Boil and strain the noodles.

To serve. Add some noodles in a bowl, some chicken curry, bean sprouts and spring onions. If you want you can also use boiled egg and crispy fried onions to garnish.

Trust All-Clad’s stainless steel stock pots to cook soups, stews, pasta and stocks to mouth-watering perfection. Stainless steel outside and inside with a layer of heat conducting aluminum on the bottom yield a pot that heats quickly and evenly, doesn’t react with food, and maintains its good looks over a lifetime of service. This handy set includes two steamer baskets. Use the larger one for clams, lobsters, pasta, and corn on the cob. The smaller one would be handy for shrimp and vegetables.

Reach for the All-Clad 12-quart multi-cooker whenever you cook up a big batch of pasta, a mess of corn on the cob, or clams for a crowd. Oven-safe to 500 degrees F, the multi-cooker comes with riveted stainless-steel handles. The included pasta basket and steamer basket feature lift-out handles to simplify draining and can be set aside if you are cooking soup or chili. The bestseller among All-Clad’s renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad’s worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is 18/10 highly polished stainless steel, so it’s stick-resistant as well as stain- and corrosion-resistant. The exterior is gleaming, stainless steel that works on conventional stovetops, and, with care, remains beautiful during this cookware’s lifetime warranty against defects–and beyond.–Fred Brack

From the Manufacturer
All-Clad Stainless Construction
With its 18/10 stainless steel cooking surface and hand-polished, mirror-finished exterior, the All-Clad Stainless collection is the ultimate reflection of style and practicality. The stainless interior is stick-resistant and cleans easily. The stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company’s signature “stay-cool” long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

Features and Benefits
All-Clad pans with a stainless interior cooking surface are oven-safe up to 500 degrees. All-Clad pans with a non-stick cooking surface are oven-safe up to 400 degrees, but should not be used under the broiler. We recommend using a low to medium temperature when cooking with All-Clad. Higher heats are not necessary and may cause discoloration (see cleaning instructions below). Other features include:

• Beautifully polished, stainless exterior layer.
• Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have “hot spots” when cooking.
• Stainless-steel interior layer/cooking surface.
• Long, polished stainless, stay-cool handles.
• Sturdy, non-corrosive stainless-steel rivets won’t react with foods.
• Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.
• The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

Warranty
From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper’s Friend. To use the Bar Keeper’s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper’s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper’s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad’s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary “Soup for Two” 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef’s pan; and a “Pasta Pentola” 7-quart stockpot with colander insert and lid. All saucepans, casseroles, sauté pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad’s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience.

• 18/10 stainless-steel interior and exterior with brushed finish
• Encapsulated aluminum base for superior conductivity
• Includes stainless-steel pasta basket, steamer basket, and lid
• Riveted stainless-steel handles stay cool on stovetop
• Dishwasher-safe and oven-safe to 500 degrees F

That’s Not Gumbo, That’s Just Bad Soup! This Cajun Gumbo Recipe is the Real Deal

Go into any city that has a restaurant that features Cajun food and they will boast about how their Cajun gumbo recipe is the best in the city. However, for those of us that are from Cajun country, we often walk away with an empty belly because of the disappointing dishes that they serve. Far too many people take unnecessary privileges with one of our most sacred dishes.

A real Cajun gumbo recipe is not something that lends itself to “modern flare.” While every chef wants to put their own little twist into their recipes, there are certain things about a Cajun gumbo recipe that should not be messed with. The two most common violations that I find when traveling is that they are mixing seafood with meat (an absolute forbidden for a true Cajun) and they don’t use a roux.

Just about every authentic Cajun gumbo recipe that you will find will be either chicken and sausage or seafood. For some reason, these wannabe Cajun chefs think that they can throw everything into the pot to make it their own special gumbo. Well, it might be special, but it sure as hell would not be served by any respectable Cajun cook.

Another thing that is often found in pseudo Cajun gumbo recipes is some type of substitution for the roux. Let me say this clearly and loudly so that there is no misunderstanding, “IF THERE IS NO ROUX, THEN THERE IS NO GUMBO!” Sorry for shouting, but people are trying to fancy something up by substituting red wine or some “gourmet” tomato blend, and all they end up doing is ruining a great Cajun gumbo recipe.

While I would normally not do this, I feel sorry for those of you that have not had the pleasure of actually tasting a real Cajun gumbo recipe so I am going to trust you with something that I have kept close to the vest from the very first day I stepped into a kitchen. As far as I am concerned, this is the Holy Grail of the Chicken & Sausage Cajun Gumbo recipes. It goes a little like this:

2 # boneless chicken breast (cubed & seasoned)

2 # boneless chicken thighs (cubed & seasoned)

1 # Andouille or smoked sausage (cubed)

20 oz chicken stock

1 1/4 gal water

16 oz Savoies dark roux

2 c chopped onion

½ c chopped bell pepper

T minced garlic

1 bay leaf

1 c chopped green onion and parsley (Fresh)

Tip

1.Most failed attempts at making Gumbo reside with water/stock to roux ratio. It is critical to use the right amount of roux. The idea is to add enough roux to the water to remove all clarity plus (2) tbls +/- to attain desired heartiness. If you can see through it, you must add another tablespoon of roux.

2.Monitor the level of stock during cooking, it may boil out and become concentrated. Just add extra water should this happen.

Procedure

Bring 1 1/4 gal water to a boil – add chicken stock, roux and dissolve as described above -Add Onion, Bell pepper, garlic, bay leaf & sausage – simmer 15-20 min. Add chicken–bring to a boil then add chopped green onion & parsley and simmer 15-20 minutes.

Season to taste with Tony Chachere Cajun Seasoning (it is my favorite blend). It is important to adjust the seasoning at the end because soups will boil out and could get concentrated resulting in an over seasoned or salty Gumbo. Roux based gumbos & sauces should be, at the least, salted to blend all the flavors properly.

I like to serve gumbo in a large bowl w/small portion of cooked white rice with a slice of Garlic French Bread and a Baked Sweet Potato to compliment the dish.

Bon Appetite!

The built-in colander lid lets you strain and drain foods directly from the pan, eliminating the need for a separate colander. To strain, simply twist the lid in place to lock it securely and pour. Thanks to this feature, you’ll enjoy having no colander to clean and no food accidentally pouring into the sink. To accommodate a variety of foods, the lid has large and small size holes.

• Full Cap Base Advantage – Now a stainless steel protector surrounds a thicker aluminum core for easy maintenance and better heat distribution. Since the entire surface is stainless steel, cleanup is easier. Enjoy a lifetime of beauty.
• Unique straining lids and classically styled phenolic handles are oven safe up to 350 degrees F / 180 degrees C.
• Durable stainless steel construction – dishwasher safe
• Thicker, rolled pan rims for extra durability, enhanced drip-free pouring and easy handling.
• Lifetime Limited Warranty

Healthy Aromatic Chicken Curry Recipe

Specially tailored made for health-conscious, this chicken curry is a low fat, low calorie, low carbohydrate and high protein dish that is easy to whip up. Lentils, spices, stock, lemon juices and mild curry paste provide a good flavor base to this healthy chicken curry dish, even without rich and calorie-laden coconut milk.

To make chicken curry, red lentils and chicken thighs are simmered with a mixture of spices in chicken stock to a stew-like consistency with spinach leaves and bay leaf. This melange of different textures are brought to simmer until all the flavors marry well, yielding a complete protein dish.

Lentils are underrated food packed with great nutritional value and health benefits. They are high in protein and low in calories and fat. Eating lentils can help regulate blood sugar and cholesterol levels, and hence protect from heart disease. Lentils are also a good source of iron, dietary fibers, folate and vitamin B1, making them one of the underrated healthiest food.

Ingredients:

125g / 4oz red lentils

2 teaspoon ground coriander

1/2 teaspoon cumin seeds

2 teaspoon mild curry paste

1 bay leaf

small strip of lemon rind

600ml / 1 pint chicken or vegetable stock

8 chicken thighs, skinned

175g / 6oz spinach leaves, rinsed and shredded

1 tablespoon freshly chopped coriander

2 teaspoon lemon juice

salt and freshly ground black pepper

To serve:

freshly cooked rice low fat natural yogurt

Method:

1. Put the lentils in a sieve and rinse thoroughly under cold running water.
2. Dry-fry the ground coriander and cumin seeds in a large saucepan over a low heat for about 30 seconds. Stir in the curry paste.
3. Add the lentils to the saucepan with the bay leaf and lemon rind, then pour in the stock.
4. Stir, then slowly bring to the boil. Turn down the heat, half-cover the pan with a lid and simmer gently for 5 minutes, stirring occasionally.
5. Secure the chicken thighs with cocktail sticks to keep their shape. Place in the pan and half-cover. Simmer for 15 minutes.
6. Stir in the shredded spinach and cook for a further 25 minutes or until the chicken is very tender and the sauce is thick.
7. Remove the bay leaf and lemon rind. Stir in the coriander and lemon juice, then season to taste with salt and pepper. Serve immediately with the rice and a little natural yogurt.

Winware Stainless Steel Stock Pot 20 Quart with Cover

• Heavy weight stainless with encapsulated bottom
• Durable commercial grade
• NSF Listed
• Heavy gauge stainless steel cover
• 20 quart stock pot

How to Raise Chicken Successfully

Chicken rearing is an undertaking riddled with all manner of challenges. Chicken farmers have to contend with keeping a close eye on their stock lest they risk losing their entire chicken stock. Some of the risks chicken farmers have to deal with include disease outbreaks and predators. Before getting into chicken farming it would be a great boost if you were to learn how to raise chicken successfully first, from those who have done it.

Knowledge Is Everything

The first thing that anyone, looking to succeed in raising chickens should do is to get as much information on chickens as possible. Getting the knowledge is not enough; a chicken farmer has to keep up to speed with the latest developments related to chickens. What diseases do you need to vaccinate your chickens from? What are the latest drugs for fighting these diseases? Any one seeking success in chicken farming needs to have answers to these questions at their finger tips. By keeping current, you will stand a better chance of protecting your birds from outbreaks. Case in point, the bird flu disease outbreak, which wrecked havoc to chicken farmers around the world.

Breed Selection

Knowing which breed to rear where is key to success. Certain breeds will only survive and flourish in certain geographic locations. Hybrid chickens are more tolerant to a wide range of climatic conditions and diseases, and therefore are able to survive in many areas. Pure breeds are not so tolerant and their productivity is dependent on their environmental conditions.

Chicken Husbandry

Chickens should be treated like any other domesticated animal. Proper care should be provided. The care should include providing the chickens with adequate, secure and clean living quarters. The chicken house / chicken coop, should be thoroughly cleaned and sprayed with a suitable disinfectant frequently. The chickens should be fed a balanced diet and provided with other supplements, like calcium for layers, to ensure they remain healthy and strong.

Proper Housing

The chicken house should do more than just provide shelter for the birds. The house should have roosting areas for the birds to relax. In addition the house should be well ventilated and aerated.

The feeding and watering points should be kept clean and free from any dirt / droppings. For the layers, nesting boxes should be provided for the egg laying purposes. This will make it easier to collect the eggs from the houses.

Disease Free

If you are able to keep your chickens disease free and healthy, then you definitely know how to raise chickens successfully. Chickens are delicate creatures and easily succumb to diseases such as coccidiosis or botulism. Preventing these diseases is always better than having to cure them. Understanding how to identify the diseases early symptoms is something every successful chicken farmer should learn. This could make all the difference, as chicken diseases are highly contagious. If sick birds are not isolated from the rest, the entire flock could contract the disease within a very short period of time.

Hard-anodized cookware is exceptionally durable. Plus, it heats quickly and evenly reducing “hot spots” that can burn foods. A long-lasting nonstick interior lets food slide off with ease and makes clean up quick and easy. Fun silicone handles provide a comfortable grip and are oven safe to 400-Degree F. Watch your foods cook without having to remove the lid to keep heat and moisture locked in. Lifetime Limited Warranty

• A long-lasting nonstick interior lets food slide off with ease and makes clean up quick and easy
• Fun silicone handles provide a comfortable grip and are oven safe to 400-Degree F
• Watch your foods cook without having to remove the lid to keep heat and moisture locked in
• Lifetime Limited Warranty

Creamy Crunchy Chicken and Rice Casserole

Sometimes all you really want to eat is a classic home cooked comfort food that will fill you up while being tasty and not too expensive. This casserole is creamy and crunchy as well as temptingly delicious. The best thing about it is that it will taste even better when you reheat it from the leftovers. That is if there are any leftovers.

Nutritious Meals are Easy to Adapt

This recipe is so easily adapted to suit your own tastes and preferences. For instance, you might consider adding different vegetables like peas, carrots, celery, mushroom, onions, or broccoli. Take the time to experience with other types of seasonings as well while preparing something hearty, healthy, and nutritious to eat.

Recipe for Creamy Crunchy Chicken and Rice Casserole

What You Need

• 5 cooked and cubed chicken breast halves
• 4 cups cooked white rice
• ¼ cup margarine or butter
• ¼ cup all-purpose flour
• 2 cups milk
• 1 teaspoon seasoned salt
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2 teaspoons chicken bouillon power
• 2 cups sour cream
• 12 ounces shredded cheddar cheese
• ½ margarine or butter
• 2 cups French fried onions

How to Make It

Boil chicken breast halves until done and then remove from pot to cool. After cooling to touch, cube the meat into bite size pieces. Set this aside until needed.

Using the boiling chicken stock plus any water you may need to make 8 cups of water to boil the 4 cups of rice. Bringing this stock and water to a boil add the 4 cups of rice. Stir only once after adding the rice and then bring to a boil. Cover the pot with the lid and reduce heat to simmer or lowest setting. Do not remove lid or stir rice. Cook rice for 22 minutes and then remove from heat. You may or may not prefer to rinse it with water. Set rice aside until needed.

Preheat your oven to 450 degrees Fahrenheit.

Using a 9×13 baking dish spread the rice in the bottom of the dish evenly and then set aside.

Using a medium size saucepan melt the margarine or butter and then gradually stir in flour until it is smooth.

Gradually add the milk, seasoned salt, garlic powder, and ground black pepper and chicken bouillon power. Blend together and bring to a boil. Allow to simmer and then stir until thick and soupy.

Reduce heat and add then add sour cream, cubed chicken, and shredded cheddar cheese. Stir to melt the cheese and thoroughly mix together.

Pour mixture over the rice in dish.

Using a small saucepan, you will melt the ½ cup margarine or butter. Add in the French fried onions while stirring. Sprinkle French fried onions over the casserole for a crunchy topping.

Finally, you will bake the casserole in preheated oven between 10 and 15 minutes, or until thoroughly done.

Supplied to professional kitchens and great for yours. This stainless steel stock pot is ideal for soups, pastas, stocks, bulk vegetables and seafood. Commercial grade with brushed exterior and interior.

Heavy-duty 3-ply bottom consists of two layers of stainless steel that surround a 5mm aluminum core for even heat distribution and durability. 18/8 stainless steel. NSF Certified. Induction ready. (Includes Lid)

This results in extra strength and allows for superior heat distribution. NSF certified. Lid included.

What does NSF listed mean? NSF listed means that this item and the manufacturing facility it came from was tested and approved by the independent testing company called NSF – National Sanitation Foundation to be safe for commercial use. Many restaurants adhere to using NSF listed cookware in their commercial kitchens. NSF listed. (www.nsf.org) The NSF Mark can be found on millions of consumer, commercial, and industrial products today. Products evaluated and certified by NSF International include bottled water, food equipment, home water treatment products, home appliances, plumbing and faucets, and even pool and spa components.No other independent testing programs require companies to comply with the strict standards imposed by NSF and its product certification programs. From extensive product testing and material analyses to unannounced plant inspections, NSF is the only third-party testing organization to undertake a complete evaluation of every aspect of a product’s development before it can earn our certification.Please feel free to do a search in our store for a range of other NSF certified cookware.

• Capacity: 16 qt. (15.1 lt.)
• Diameter: 11 in. (30 cm)
• Depth: 10 in. (25 cm)
• Thickness: 0.8 mm

A Guide To Thickening Soups And Stews

Some soups and stews require just the right consistency to create the perfect flavor and fortunately there are a few simple ways of achieving this.

Cornstarch, pureed vegetables, and roux are among the most commonly used ingredients for thickening soups and stews. Each has their own distinct benefits and works to thicken soups in different ways. Cornstarch, for example, is often added to small amounts of liquid such as cold water, chicken stock, or white wine and whisked together and added to the soup, which is then simmered and allowed to thicken.

For more flavor, vegetables like mashed potatoes are ideal for thickening soups. Leftover rice is another simple ingredient that will add bulk to soups and stews. Vegetables and meats can be pureed together or processed together in the blender and then added to a variety of soups.

Perhaps the most often relied upon substance for thickening soups is none other than roux, a classic thickener made from a combination of flour and fats. Flour is often used all by itself for thickening soups as sprinkling just a tablespoon or so of it on top of soups and then stirring while simmering is enough to achieve the desired consistency.

Flour roux added to creamy soups that contain bits of cheese can help prevent the cheese from breaking down or separating and clumping together. However, if even more flavor or thickness is needed for soups and especially stews, make a roux from clarified butter or oil and flour that are blended together in a saucepan until browned. Roux can be nearly all white in color or a deep, dark chocolate brown color.

Creamy Pork Chops in the Crockpot Recipe

What You Need

• 4 tablespoons olive oil
• 4 boneless pork chops
• 2 teaspoons garlic salt
• 2 teaspoons oregano
• 2 teaspoons Italian seasoning
• Nonstick cooking spray
• 2 cups apple juice
• 2 cups cola
• 4 10 ounce cans cream of mushroom soup
• 1 teaspoon Montreal chicken seasoning

How to Make It

In a large skillet, add the olive oil and heat over medium high heat for a minute or two. Sprinkle half of each of the garlic salt, oregano, and Italian seasoning evenly over the 4 pork chops and then add to the skillet with the seasoned sides down.

Add the remaining seasonings to the other side of the pork chops while cooking for about 3 minutes per side to brown completely. Remove the pork chops from the heat and set aside.

Spray the inside of the crockpot with nonstick cooking spray and then pour in the apple juice and cola. Add in the browned pork chops to the liquid followed by the 4 cans of cream of mushroom soup. Do not stir the soup mixture.

Sprinkle the Montreal chicken seasoning over the mixture and cook on the low setting for 8 hours with the lid in place.

After the cooking time is over, stir the creamy pork chops well to break apart the meat and serve while still hot.

Serves 6.

Excelsteel 12 Quart 18/10 Stainless Steel 4 Piece Muti-Cookware Set With Encapsulated Base

• Constructed in stainless for durability
• Encapsulated base enhances even heat distribution
• Easy to clean
• Ideal for every kitchen
• Hygiene

Beef Wellington Sauce: How To Make The Perfect Accompaniment For This Elegant Dish

Taking advantage of the flavors of shallots (mild onions), garlic, rosemary, and red wine this sauce really tops this dish off perfectly. While it may seem a bit fancy, this is not hard to make. Anyone who is even thinking of tackling a beef wellington can surely execute this delicious sauce. The techniques used can be carried over to other sauces and will stick with you through the years. I would also consider using this sauce on chicken and pork dishes of all kinds. I hope you enjoy it.

Ingredients

• 1/2 pound of shallots (sliced)
• 1 clove of garlic (lightly crushed)
• 1 sprig of rosemary
• 1 1/2 cups of beef or brown chicken stock (preferably homemade)
• 5 tablespoons of balsamic vinegar
• 1 1/2 cups of red wine
• 4 tablespoons of olive oil
• 1 teaspoon of butter
• Ground black pepper (to taste)

Instructions

1. To begin with your beef wellington sauce recipe, add oil to a medium-sized sauce pan over high heat. Once hot, sauté your shallots for about three minutes until they become golden brown. Stir this while adding the garlic, rosemary, and ground black pepper. Continue cooking for three more minutes. Remember to stir often to keep the shallots from burning.
2. Next, pour in the balsamic vinegar and allow the mixture to cook until it evaporates and leaves a syrup. You can then pour in your wine and allow it to cook until it is reduced by two-thirds.
3. Then you can pour in the beef or chicken stock and bring the mixture to a boil.
4. Turn down the heat and allow the sauce to simmer until it is once again reduced by two-thirds (about 1 cup). Next, remove the rosemary and garlic.
5. I prefer to do my sauce well in advance so as to allow plenty of time for preparation. To season, just add a little salt and then whisk in a teaspoon of butter.
6. If there are any juices left over from your steak, now is the time to add them in. You may then serve this delectable sauce poured over your beef wellington.

Cooking time (duration): 35 Minutes

Number of servings (yield): 1 Cup

The Imusa stockpot in the 12 quart size is made from porcelain enamel on steel and is ideal for cooking a wide variety of food. The Stock Pot can be used in the oven or stove top. The sylish and unique design provide a cook to serve when entertaining. Easy to clean. Great for cooking soups, stews or even Rice

• Porcelain Enamel over Steel
• 8 Quart Size
• Easy to Clean
• Turquoise Colored