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Category: chicken

3 Posts

Annie Garcia's Chicken Tikka Recipe

Date: 09 February 2010
Tags: Annie Garcia, recipes, Weight-loss-Program, Weight Loss, Videos, Program-members, Weight-loss-Recipes, chicken, healthy diet, detox, nutrition

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HI there 

I have another recipe for you to try from Chef, Annie Garcia. As she calls it "The Simplest Chicken Tikka Recipe Ever". You can see how it's done in the film below. It's simple and easy to do.


Simplest Chicken Tikka Recipe

Patak’s Tikka Paste
Skinned Chicken: Thighs, breasts, legs

Put your oven onto heat about 200 C/Gas Mark 6
Let your chicken come to room temperature.
Brush some paste all over the chicken.
Heat up a non-stick pan slowly.

When hot, add your chicken and leave it to cook, until you can turn it, it will release itself when caramelised.

Place on a non-stick dish and put in the oven for about 15 mins, or until your chicken is ready – you can test this by inserting a skewer into the meat, if the juices come out clear, it’s done.

When it’s cooked – cover and leave to rest for a few mins.

Serve and enjoy either hot or cold.
 
Annie is one of our Members of the Month and if you want to find out how she lost 6 stone then you can watch this film. CLICK HERE
 
To find out more about Annie, visit her web site. CLICK HERE
 
 

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Myths & Truths About Nutrition

Date: 27 October 2009
Tags: nutrition, fibre, eating habits, Fat Chance, fruit, digestion, commercialism, food diary, malnutrition, chocolate, healthy diet, energy, unhealthy diet, trans fatty acids, vegetables, food, metabolism, calories, anti-nutrients, chicken, food combinations, fat burning, Weight Loss, fast food, carbohydrate, caffeine

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Myths & Truths About Nutrition

 

Myth: Heart disease in is caused by consumption of cholesterol and saturated fat from animal products.

Truth: During the period of rapid increase in heart disease (1920-1960), Consumption of animal fats declined but consumption of hydrogenated and industrially processed vegetable fats increased dramatically.

Myth: Saturated fat clogs arteries.

Truth: The fatty acids found in artery clogs are mostly unsaturated (74%) of which 41% are polyunsaturated. 

Myth: Vegetarianism is healthy.

Truth: The annual all-cause death rate of vegetarian men is slightly more than that of non-vegetarian men (.93% vs .89%); the annual death rate of vegetarian women is significantly more than that of non-vegetarian women (.86% vs .54%) 

Myth: Vitamin B12 can be obtained from certain plant sources such as blue-green algae and soy products.

Truth: Vitamin B12 is not absorbed from plant sources. Modern soy products increase the body's need for B12. 

Myth: For good health, serum cholesterol should be less than 180 mg/dl.

Truth: The all-cause death rate is higher in individuals with cholesterol levels lower than 180 mg/dl. 

Myth: Animal fats cause cancer and heart disease.

Truth: Animal fats contain many nutrients that protect against cancer and heart disease; elevated rates of cancer and heart disease are associated with consumption of large amounts of vegetable oils. 

Myth: Children benefit from a low-fat diet.

Truth: Children on low-fat diets suffer from growth problems, failure to thrive & learning disabilities. 

Myth: A low-fat diet will make you "feel better . . . and increase your joy of living."

Truth: Low-fat diets are associated with increased rates of depression, psychological problems, fatigue, violence and suicide. 

Myth: To avoid heart disease, we should use margarine instead of butter.

Truth: Margarine eaters have twice the rate of heart disease as butter eaters. 

Myth: We do not consume enough essential fatty acids.

Truth: We consume far too much of one kind of EFA (omega-6 EFAs found in most polyunsaturated vegetable oils) but not enough of another kind of EFA (omega-3 EFAs found in fish, fish oils, eggs from properly fed chickens, dark green vegetables and herbs, and oils from certain seeds such as flax and chia, nuts such as walnuts and in small amounts in all whole grains.) 

Myth: A vegetarian diet will protect you against atherosclerosis.

Truth: The International Atherosclerosis Project found that vegetarians had just as much atherosclerosis as meat eaters. 

Myth: Low-fat diets prevent breast cancer.

Truth: A recent study found that women on very low-fat diets (less than 20%) had the same rate of breast cancer as women who consumed large amounts of fat. 

Myth: The "cave man diet" was low in fat.

Truth: Throughout the world, primitive peoples sought out and consumed fat from fish and shellfish, water fowl, sea mammals, land birds, insects, reptiles, rodents, bears, dogs, pigs, cattle, sheep, goats, game, eggs, nuts and milk products. (Abrams, Food & Evolution 1987)

Myth: Coconut oil causes heart disease.

Truth: When coconut oil was fed as 7% of energy to patients recovering from heart attacks, the patients had greater improvement compared to untreated controls, and no difference compared to patents treated with corn or safflower oils. Populations that consume coconut oil have low rates of heart disease. Coconut oil may also be one of the most useful oils to prevent heart disease because of its antiviral and antimicrobial characteristics. 

Myth: Saturated fats inhibit production of anti-inflammatory prostaglandins.

Truth: Saturated fats actually improve the production of all prostaglandins by facilitating the conversion of essential fatty acids. 

Myth: Arachidonic acid in foods like liver, butter and egg yolks causes production of "bad" inflammatory prostaglandins.

Truth: Series 2 prostaglandins that the body makes from arachidonic acid both encourage and inhibit inflammation under appropriate circumstances. Arachidonic acid is vital for the function of the brain and nervous system. 

Myth: Beef causes colon cancer

Truth: Argentina, with higher beef consumption, has lower rates of colon cancer than the US. Mormons have lower rates of colon cancer than vegetarian Seventh Day Adventists 

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Chicken Soup for the Soul

Date: 14 April 2008
Tags: common cold, matzo, my Mum, vitamins, soup recipes, healthy diet, Weight-loss-Recipes, chicken soup, Weight-loss-tips, Jewish, vegetables, food, water, chicken, soup, food combinations, Dr Stephen Rennard, detox, herbs, stock, nutrition, recipes

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Hi there to you all,

There seems to be lots of people out there at the moment that are feeling under the weather so I want to suggest something to get you fighting fit as soon as possible; Chicken Soup.
I love chicken soup and it's one of the first things I ever remember eating, especially if I wasn't feel well. I love it especially when it's home made or even better made by my mum. It's nutritious, easy to make and delicious.

My mum used to go on about the healing powers of chicken soup and often referred to it as Jewish penicillin. But is it really an effective cure for the common cold?

Dr Stephen Rennard, a specialist in pulmonary medicine, put his wife's grandmother's recipe to the test. He concluded that chicken soup inhibits inflammation of the cells in the nasal passage, reducing the symptoms of a cold. Chicken soup also contains an amino acid that is similar to a drug used to treat some respiratory infections. Other doctors say that most soups promotes mucus secretions that "soothe sore throats and coughs, and trap bacteria".

What seems probable, however, is that while chicken soup doesn't cure a cold, it may alleviate some of the annoying symptoms that accompany a bug. At worst, the soup provides a hot, comforting meal and rehydration. So slurp up when you're feeling a little under the weather or you want a good comforting meal :)

So, I asked my mum to share with all of you, her very own recipe for chicken soup. Take it away mummy...

My Mum's Chicken Soup

Ingredients

  • Chicken: You can use a fat boiling chicken or packets of chicken wings or drumsticks and/or a whole roasting chicken.
  • 2 large onions, quartered, with the skins left on (helps to colour the soup)
  • 2 carrots in chunks
  • 1 leek, sliced
  • Celery stalks & leaves cut in large slices
  • Parsley
  • 2 bay leaves
  • Salt and pepper
OPTIONAL:
  • Turnips and/or parsnips
  • Sliced fresh ginger
  • Some strands of saffron (again helps to colour the soup)
  • A very small piece of shin of beef (ask your butcher) - this seems to give a "kick" to the final product

I do vary the recipe according to what I have in the house at the time and how I feel when I'm buying the ingredients.  In this way, it never tastes the same - they say variety is the spice of life and I enjoy tasting the different ways that the soup turns out !

Put the chicken (and beef if used) in a large pot and add water to cover plus a bit more.  Bring to the boil and remove any scum.  Then add the vegetables and seasoning.  Simmer, covered, on a very low heat for 2 1/2 hours, adding water if necessary.

If you are using a whole chicken, lift it out after about an hour, remove the meat so as not to overcook it and keep it moistened with a little soup for a second course.  Return the carcass and bones to the pot and continue cooking for another hour or so.  If you are using a boiling chicken, it needs at least two hours' cooking.

Strain the soup.  If you want to remove the fat floating on the top, you can mop it up with kitchen paper or make the soup a day ahead and keep it covered in the fridge, then skim off the congealed fat with a spoon.  Serve very hot, sprinkled if you like, with a little finely chopped parsley.

And if you really want excitement - try these:

Matzo Balls

  • 2 eggs separated
  • 75g. (3 oz.) medium matzo meal (most supermarkets stock this)
  • Salt

Beat the egg whites stiff.  Fold in the lightly beaten yolks, then the matzo meal and salt, and continue to mix gently until amalgamated.  Chill, covered for 30 minutes.  Then roll into 2 cm (3/4 inch) balls and drop into plenty of boiling, salted water.  Simmer for about 20 minutes.  You will see them swell and rise to the top of the pan.  Just before serving, heat them up, then lift them out and drop them into the boiling soup.  If you try to cook the matzo balls in the soup rather than the water, they will soak up the soup and you will end up with far less soup than you had before !

Or you could buy a packet of Matzo Ball mix from a delicatessen or kosher grocer - then all you have to do is follow the instructions on the packet.

ENJOY!

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