Mushroom and Barley Soup
Other than being the nutrition expert for the Today show, Bauer also is the bestselling author of six other books on food and nutrition, and a contributing editor to Parade and Woman’s Day magazines. Joy is the nutritionist for the New York City Ballet and the creator of www.JoyBauer.com. She lives in New York with her husband and three children.
Joy shares her knowledge of cardiovascular disease, diabetes, weight loss, arthritis, osteoporosis, migraine headaches, cancer prevention, vision issues and memory problems ~ just to name a few.
We all know that the food we eat affects how we feel, as well as our appearance. A healthy lifestyle should be easy and attainable, and that is exactly what Joy assists us with in this book.
|Photo credit Handout Today|
Whether, you are looking to improve a health issue or you want to take off excess pounds; Joy can help you do it. The basic format of each chapter of the book begins with an explanation of the condition; followed by what generally affects the condition, how food affects the condition, bonus points to assist in managing the condition, and ending with supplements you may want to consider in addition to the food fixes.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 can (28 ounces) no-salted-added diced tomatoes
- 1⁄4 cup fresh basil leaves, torn, plus 1 whole sprig
- Ground black pepper
- 1 large bunch broccoli, cut into florets
- 1⁄4 cup all-purpose flour
- 2 egg whites
- 1 cup whole-wheat bread crumbs
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried rosemary
- 3 tablespoons grated Parmesan cheese
- 4 large skinless chicken cutlets (6 ounces each), pounded very thin
- Nonstick cooking spray
- 1 cup grated reduced-fat mozzarella cheese
|Marshall Field's on State Street, Chicago, note the clock!|
It infuriated many area people when Marshall Field’s doors closed on that August day to become Macy’s. Its massive retail store at State and Washington Streets in the Loop—built in stages between 1893 and 1915—occupied an entire city block and was one of the world's largest retail buildings.
Then, off for a delicious lunch in the wood paneled Walnut Room; seating 450 diners, under crystal chandeliers ~ surrounded by imported dark Russian wood paneling.
While enjoying lunch, the diner had an up-close view of the 45-foot tall Christmas tree with over 1,000 ornaments in the center of the dining room.
|Walnut Room at Christmas time|
|45 foot Christmas tree in the Walnut Room|
Back in the 1800’s, ladies shopping in the city had to return home for lunch, as being unescorted by a gentleman was frowned upon and not ladylike.
One day, a Marshall Field’s clerk shared her chicken pot pie lunch with a tired shopper; providing Marshall Field’s the concept of opening a lunch/tea room.
Hence, the Walnut Room opened in 1907, allowing ladies to shop and enjoy lunch with friends; a place for ladies to socialize.
That chicken pot pie became “Mrs. Herring’s Pot Pie” and is still served there today filled with tender white meat chicken, peas and carrots in veloute sauce, hidden just below a thick puff pastry!
Also, Spinach Ricotta Ravioli, with asparagus, smoked tomatoes, garlic, basil, Parmesan cheese and chili flakes, in a light roasted yellow pepper sauce.
Then, to top off the meal: a dessert of another Chicago classic ~ the Frango mint chocolate ice cream pie! Heavenly!!!
|All ready for baking|
However; in this delicious south-of-the-border dish, flour tortillas replace the traditional pasta. Unfortunately, I don’t know what magazine I clipped and then adapted this recipe from.
There is a plethora of ways to make this; instead of ground beef, try ground turkey or chicken; refried beans instead of the corn, and add the seasonings that you like. That’s the beauty of this Mexican lasagna ~ whatever your taste buds crave will most likely work!
This falls into that category of favorite meals that I love to eat, but do not make any more because of the mess, the bother, and mainly because of the high fat content of deep frying.
The dish consists of chicken combined with plenty of tomatoes, garlic, onions and lemon juice.
Adding pungent cinnamon, gives depth to the succulent stew, enlivening the flavors. You can guess what the benefit of this simmering pot is ~ it’s the fragrant spicy aroma wafting through the air in your kitchen!
Serve the stew piping hot over orzo or pasta with a tossed green salad on the side. The bonus is that Chicken Kapama can be made a day ahead and will taste as good, if not better.
Just be sure to have some crusty bread on the side to sop up all the sauce!
¼ teaspoon pepper
2 tablespoons olive oil
Juice of 1 lemon (3-4 tablespoons)
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea