At the monastery, I especially enjoy this meal after evening services. Watching the setting sun through the full length refectory windows, conversations are easy, touching on the work of the day, books we are reading, or welcoming new visitors. At home, when I use the same chicken soup recipe put together with a similar meal, it takes me back to retreat space, to inner peace and a quiet, sensible manner. Isn’t it wonderful that both body and soul thrive on chicken soup? Lifting us from our daily drudgery and pedestrian travails, our book publishers ought to know that a fitting metaphor for stories, sayings, and advice, is good food.
Finding the best recipe for Chicken soup is almost a quest for a magical soup, so when we eat it, if were sick, it will uplifts our spirits. What about a chicken wing recipe? Chicken wings are really expensive to buy at restaurants especially when you can buy a whole bag of frozen ones for five or six dollars and you get sixty or seventy wings in a bag. You can buy fresh ones and its usually three or four dollars for twenty or thirty wings. I dont have a fryer so I usually place the wings on a foil lined baking sheet and brush them with vegetable or olive oil to help them crisp and cook them in the oven.
I usually turn them once when I am cooking them and brush the other side with oil as well. The oil usually helps keep them from sticking to the pan. After they are fully cooked I usually toss them in a store bought wing sauce with ranch dressing on the side. For those who need a little added spice, add some red pepper flakes, cayenne pepper, or other spicy seasonings after you brush the wings with oil. Now that summer is here you can cook outdoors more often instead of slaving away in a hot kitchen. You can make a quick healthy inexpensive diner by firing up the barbeque and making some boneless skinless cubed grilled chicken on skewers with fresh garden vegetables like mushrooms, tomatoes, peppers and onions.
You can marinate the chicken and vegetables first in a zesty Italian salad dressing for seasoning. You can serve it on top of rice or pasta and have a fresh salad to go along with it. Another vegetable that’ll go great with your steaks are baked potatoes. Just wash them and wrap them in tin foil next to your steaks on the grill and your good to go. You can use your grill instead of the oven to cook the potato by placing it on the barbecue for approximately 30 minutes depending on its size. You can season the spuds with the dressing as well for a healthy alternative to butter and cream cheese.
You must log in to post a comment.