Thai Spiced Chicken Noodle Soup

Thai Spiced Chicken Noodle Soup

Thai Spiced Chicken Noodle Soup

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Most of us have memories of Chicken Noodle Soup in one form or another, often associated with feeling ill. There is something warm and comforting about nice rich broth, tender chunks of chicken and slurpy noodles. There are also sound nutritional benefits to such broths, particularly after a tummy upset and/or fever. Salts, electrolytes and easily digested proteins are just a few. My version includes sesame oil, garlic, ginger, lemongrass and basil, all used as anti-microbials to fight the effects of influenza, colds, fever, stomach upsets and as a general tonic in many cultures. This makes for very tasty medicine indeed.

Chicken and Spinach Strudel

Chicken and Spinach Strudel

Chicken and Spinach Strudel

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When we think of “strudel”, the image of the classic Apple Strudel comes to mind. Thin layers of gooey, spicy, sweet apple rolled in layers and layers of transparent pastry. Heaven on a plate. However, why should such a simple and delicious idea be limited to dessert? If it works as a pasty, it can work as a strudel as long as you can spread it thin enough ..

Chicken and Vegetable Ragoût with Pumpkin Dumplings

ssshhh .. it's fancy French Ragout

ssshhh .. it’s fancy French Ragout

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Many of my recipes are mix and match. A pie filling can also be a fabulous stew. Excuse me .. ragoût. A scone recipe becomes tasty dumplings. This is the result of adapting Chicken and Vegetable Pie  and Damper recipes. Don a beret and cravat, practice your accent .. et voilà. They’ll never know it isn’t haute cuisine 🙂 

Tipsy Chicken Leftovers Alfredo

Tipsy Chicken Leftovers Alfredo

Tipsy Chicken Leftovers Alfredo

Given the digestive dramas Beloved suffers when ingesting large amounts of cream, it is rare that I cook this style of pasta sauce. Recently however, I began experimenting with almond and/or coconut milk as a substitute, and I have to say I am most pleased with the results. A generous splash of cider, a few fresh herbs, a large dollop of garlic and some bacon ‘n onion made a delicious (and surprisingly low fat) accompaniment to some vegetable pasta. Leftover roast chicken never had it so good.

Paella

Paella

Paella

When the Moors came to Spain and Italy in the 8th century, they brought with them a shiny new Religion. So enthusiastic were these Missionaries-with-attitude, they put to the sword anyone who did not embrace it (a recurring theme in Human History). They also brought new medicines, philosophy, music, language, sciences .. and food. Rice found its way into Spanish cuisine, along with a whole tasty spectrum of spices.  Latin was the language of Catholic medieval Europe. The latin for cooking pan is patella, which morphed (as languages do) into padilla or paelle, depending on where in the Mediterranean you lived. Pragmatic Catalonian peasants named the hearty rice dish after the pan they cooked in it .. and Paella was born.