kitchen, physician's rest

Chicken King – chicken concept recipe –

Do you want to revive yourself after an active week of work and accomplishments? Or do you still have some concerns about the cold nights of the recently passed January and February? Then, the recipe of today should be in your hands in time. I called it “chicken king” because it suits the previous situations I mentioned above, when you feel hunger dead and wish to revive yourself with light and energy-rich healthy and balanced warm food. It is a kind of Egyptian food in which the chicken is filled with rice that can be spiced according to individual taste.

The concept in this recipe, in addition to the rice filling, is that the chicken is halved longitudinally so two servings can be made with suitable green vegetables like parsley and coriander, cooked vegetables like green peas and zucchini, etc.

Ingredients, one chicken for two servings:
1- medium chicken (about 650 – 1200 gm, net weight).

2- 1.5 cups of rice (about 250 ml, in total)

3- green vegetables, e.g. parsley, coriander, rocca, etc.

4- favorable vegetables, e.g. zucchini, carrot, green peas, onion, etc.

5- spices, e.g. salt, cumin, etc. (optional)

Method:
1- wash the rice several times with drinking water and then cook it to 80% in a small pot. In this step you can cook the chicken’s organs, e.g. liver, etc., by dropping them with the rice in the same pot. Make sure you added more a bit more water to the rice and let it boil for about 15 minutes while the pot is covered. Then turn the flame off.

2- wash the chicken very well with water and fill it with the 80% cooked rice and the chicken viscera, e.g. liver. Then you should know how to fix the the thighs of the chicken as professional cooks do. This will keep the filling inside and give the chicken after cooking its standard appearance with closed thighs.

3- then put the chicken in a suitable clean pot with a cup of water and let it boil and then adjust the flame to near low.

4- after about 25 minutes put the vegetables to cook with the chicken for 15 minutes. You may add a cup of water if you think it is necessary at this step.

5- start washing your green vegetables and garnish them beautifully in the serving dish.

6- when the vegetables are well cooked turn off the flame and let the food rest for a few minutes.

7- take the vegetables out of the pot gently and serve them suitably in the serving dish.

8- take the chicken to the serving dish and let it cool for five minutes. Halve it longitudinally by a suitable knife.


You can start this rich meal with some favorable fresh juice and fruits.

Eat as much green and cooked vegetables as you can while you enjoy your rice-filled chicken half! If you feel extraordinary hungry, you can find some chicken-vegetable soup to eat and maybe some rice too to satisfy your delicious and healthy meal. I wish you  like it too 🙂

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kitchen, physician's rest

Rice with milk (dessert)

Rice with milk. Sweet or a regular meal? It depends on your choice. This recipe is quite flexible and it can – according to my opinion – give you a wide range of healthy and tricky tastes for your all purpose food and as a light dessert too.


Rice with milk is one of the typical Egyptian sweet dishes that can be served at home and in restaurants as well. It is made of rice, milk and sugar. The dish is usually ornamented with grated coconuts and dried grapes.

Ingredients for 7-8 servings
1- 2/3 medium cup (250 ml) rice
2- 1.5 cups milk (375 ml) milk
3- 1/2 cup of sugar (or according to the sweetness you prefer)
4- 2-3 large spoonful starch
5- 0.5 – 1 vanilla powder (optional)
6- grated coconuts
7- dried grapes


Steps
1- put the rice in a reasonably large cooking pot. Wash the rice several times with water until the water is largely clear.
2- cook the rice with much water in the pot until it becomes soft enough but take care it should be quite wet not dry.
3- pour the milk onto the rice and stir for a few minutes, and if necessary you can add a cup or two of water to the mixture in the pot.
4- put the pot on a gentle flame while adding the starch to the rice and the milk. Mix gently for 3-5 minutes. Then, raise the flame to medium level.
5- add the vanilla powder (optional).
6- the rice will cook again and the mixture will be more thick because of the starch.
7- let the food boil for a couple of minutes (don’t make as I did, the rice with milk spelt out of the pot 🙂
8- serve the rice with milk in medium dishes and add some grated coconuts and dried grapes on the top.


Show your kindness and don’t eat alone 🙂

kitchen, physician's rest

Standard sweet cake with dried grape and walnuts


As winter time approaches it would be very helpful to practice the conventional cake type (I would like to call it ‘The standard sweet cake”). For my preference I like very much some dried grapes within the cake itself. Today, I am very proud to present my first and successful self-made cake (see the pictures). I put some yellow dried grapes and little of walnuts while mixing the eggs, sugar and oil in the beginning.

Here are the ingredients:

1- two whole eggs

2- very little vanilla powder (approx. 0.2 gm; here I used only 1/2 of a small sachet that would be enough for an averagely large cake).

3- 2/3 average glass (its approx. volume : 250 ml) table sugar

4- 1/2 average glass oil

5- 2/3 average glass normal water

6- 2 average glasses flour (all purpose flour)

7- nearly a small spoon of baking powder (sodium bicarbonate)

Directions:

1- put the content of the two eggs in a suitable vessel (e.g., baking pot). Add the vanilla powder and mix well until the typical unpleasant odor of the egg is gone!

2- add the sugar to the contents in the vessel and mix well in the different directions for about 10 minutes.

3- then add your favorite filling (e.g. little dried grapes, little crushed or small pieces walnut, etc.) to the contents. Mix again the whole things for about 5 minutes. Take care not to be very generous in adding these fillings.

4- then, add the oil and mix well for about 5 minutes at least.

5- start adding the flour very incrementally, and mix well after each time you add the flour. The baking powder is to be added at some point while the flour is being added to the growing cake. After finishing the first glass of flour, add the normal water to the cake substance and mix well for about 5 minutes. You may notice that the air bubbles within the cake substance increase with better and longer mixing of the contents.

6- start adding the second glass of flour also very incrementally to the cake substance and mix well each time. While doing so preheat the oven at 180 Celsius and adjust the oven timer to about 60 minutes.

7- when you are contented with the cake substance as for consistency and air content, check the oven temperature and make sure it’s ok. Bring a suitable clean and dry oven pan and cover its inside with some oil, then pour the cake substance gently to the center of the oven pan. Make sure the surface of the cake substance is almost even ( help it being so by a table spoon, e.g.)

8- put the pan into the hot oven and wait until the nice smell of the cake is there.

9- once you smell the cake is being done, see its top whether it became nicely fair or light brown. Then, you may turn off the top flame and leave only the bottom’s flame of the oven for more of a few minutes.

10- when curious enough, check the consistency of the cake by a spoon or a fork (take care not to hurt yourself by the hot surfaces).


11- enjoy your preferable taste of the cake with or without topping (e.g. jam, or fruits and honey).

Today’s wisdom:

I cook, then I am here!

arts, physician's rest

The Spider and the Fly (by Mary Howitt)

“Will you walk into my parlor?” said the spider to the fly;
“’Tis the prettiest little parlor that ever you did spy.
The way into my parlor is up a winding stair,
And I have many pretty things to show when you are there.”
“O no, no,” said the little fly, “to ask me is in vain,
For who goes up your winding stair can ne’er come down again.”

“I’m sure you must be weary, dear, with soaring up so high;
Will you rest upon my little bed?” said the spider to the fly.
“There are pretty curtains drawn around, the sheets are fine and thin,
And if you like to rest awhile, I’ll snugly tuck you in.”
“O no, no,” said the little fly, “for I’ve often heard it said,
They never, never wake again, who sleep upon your bed.”

Said the cunning spider to the fly, “Dear friend, what shall I do,
To prove the warm affection I’ve always felt for you?
I have within my pantry good store of all that’s nice;
I’m sure you’re very welcome; will you please to take a slice?”
“O no, no,” said the little fly, “kind sir, that cannot be;
I’ve heard what’s in your pantry, and I do not wish to see.”

“Sweet creature!” said the spider, “You’re witty and you’re wise!
How handsome are your gauzy wings, how brilliant are your eyes!
I have a little looking-glass upon my parlor shelf,
If you’ll step in one moment, dear, you shall behold yourself.”
“I thank you, gentle sir,” she said, “for what you’re pleased to say,
And bidding you good-morning now, I’ll call another day.”

The spider turned him round about, and went into his den,
For well he knew the silly fly would soon be back again:
So he wove a subtle web, in a little corner sly,
And set his table ready to dine upon the fly.
Then he came out to his door again, and merrily did sing
“Come hither, hither, pretty fly, with the pearl and silver wing:
Your robes are green and purple; there’s a crest upon your head;
Your eyes are like the diamond bright, but mine are dull as lead.”

Alas, alas! how very soon this silly little fly,
Hearing his wily flattering words, came slowly flitting by.
With buzzing wings she hung aloft, then near and nearer drew
Thinking only of her brilliant eyes, and green and purple hue;
Thinking only of her crested head — poor foolish thing! At last,
Up jumped the cunning spider, and fiercely held her fast.
He dragged her up his winding stair, into his dismal den,
Within his little parlor; but she ne’er came out again!

And now, dear little children, who may this story read,
To idle, silly, flattering words, I pray you ne’er give heed;
Unto an evil counselor close heart, and ear, and eye,
And take a lesson from this tale of the Spider and the Fly

By Mary Howitt, 1829

kitchen, physician's rest

The basic food recipe

‘What to eat today’ may be the most frequently asked question. Indeed, the cooking niche is very rich in recipes and food kinds that would make such a question quite care-making for some individuals.  Let’s suppose there is a basic food recipe that may suit most of people who may vary in their health conditions, nutritional needs and eating preferences. In order to answer this important question we need a recipe-oriented classification of food stuffs that are ordinarily included in food preparation ‘cooking’. Such classification would rely on the energy content and the serving type of the food items:

1- Basic recipe items, wheat and rice

2- Pot-cooked plants: potatoes, zucchini, aubergine, etc.

3- Salad and flavor plants: tomatoes, herbs, onion, garlic etc.

4- Oils: olive, maize etc.

5- Animal food: milk, cheese, meat, eggs and fish

I suggest a basic food recipe as follows:

Poached (boiled) rice, poached vegetables, tomato salad with one lemon and one flavoring herb like green thyme, and 100 g meat (optional).

General remarks:

1- Because such a ‘basic food recipe’ can be not always affordable besides the need to take other kinds of foods like milk and vegetable oils, it may be put once or twice in the weekly food time table.

2- Always cook the meat (or chicken) in a separate pot. Don’t cook or add it to the poached vegetables. The later should be always true vegetarian to pass all individuals and all day time.

3- Avoid adding any sort of dried flavorings including table salt that may be health-wise not suitable for some individuals. Instead, we can depend on a fresh lemon or some green tasty and healthy plant like thyme for example (Don’t exceed the amount you need because such food herbs can be dose-linked in their action).

4- Don’t use more than one kind of flavoring plants in one pot-cooking, e.g. onion and garlic together, this would be either not tasty or embarrassing for your digestion.

5- Drink the normal water shortly before your meal in order to avoid immediate water drinking after you are done.

6- When you serve your own dish (or have it served for you) make sure you have somewhat less than what you usually eat. Because in case you think you need a bit more after you finish your first serving (a common occurrence), you may leave your place or ask the host for an additional small serving (rice, vegetable, etc.). This scenario would usually end up with better appetite and maybe less overall eating for those who cannot help overeating.

7- Avoid having a dessert after your basic food recipe. You can instead have a fresh (not chilled and sugarless) juice.

8- Eat slowly.

9- When possible eat while being seated.

10- “Make your food your medicine”.

Recipe steps in pictures:

1- Starting items 20150519_234859 20150519_182709 20150519_18264420150519_183953 (A small spoonful vegetable oil on the served tomato or vegetables is optional.)

2- The cooking process 20150519_182844 20150519_182753 20150519_192830 3- Serving form 20150519_193103 Good appetite 🙂