Makes about 12 cups (3 L).
Chicken soup is comfort in a bowl. And making it from scratch gives your broth oodles of healthy bone nutrients. Coupled with white lentils, it’s meal-worthy. Store in the freezer in handy single-serve containers for lunches or for giving when someone you know needs a hug.
To make stock, cut up chicken into thighs, breasts, wings, and back; remove as much of the skin as you can and discard. Or if using chicken pieces, tear off as much skin as you are able.
In very large stockpot, place chicken pieces and cover with about 14 cups (3.5 L) water. Add herbs and bay leaves, peppercorns, and salt. Bring to a gentle boil and skim off any scum. Reduce heat and cover with lid ajar. Simmer gently for 2 hours.
Remove chicken pieces to a large bowl and set aside until cool enough to handle. Then remove meat from bones and shred, discarding bones. Refrigerate meat, covered. Strain chicken stock into large bowl and refrigerate stock until chilled. Once stock has chilled, preferably overnight, remove firmed fat layer, if any, and discard. You should have at least 10 cups (2.5 L) stock.
For soup, finely dice carrots, celery, and onion. In large 3 L stockpot, heat oil. Add carrot, celery, onion, and garlic, if using, and sauteu0301 until soft, about 3 to 5 minutes. Do not brown. Thoroughly rinse and drain lentils. Add to carrots and stir in to coat with oil. Add prepared stock and miso and bring to a gentle boil. Cover with lid slightly ajar and simmer for 35 minutes or until lentils are creamy soft.
For a little more body or a creamier soup texture, remove a couple cups of soup and pureu0301e. Return to the pot. Alternatively, if you have a handheld blender, pop into soup and whirl briefly.
Stir in 1 1/2 cups (350 mL) shredded chicken meat, reserving the remaining for another dish. Bring to a gentle boil. Reduce heat and simmer until soup is piping hot. Add salt and pepper to taste. Stir in lemon juice and parsley before serving.
This recipe is part of the Sensational Superfood collection.
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.