Nagymama’s Hungarian Chicken Soup for Your Family’s Soul

OK. I promised you my Hungarian chicken soup recipe. Being that we are suffering from an arctic blast, with wind chills in the negative 15 to 25 degrees, it seems that a wonderful pot of simmering chicken soup is the perfect anecdote for the bone-chilling days we’re experiencing in many parts of the country. Here is the way I remember Nagymama, my Hungarian grandmother, making it. I’ve carried on her tradition by making it this way for my own family as well:

o Fill up your stock pot about two-thirds of the way with water. No need to measure; just fill it so that there’s enough room to add all of the following ingredients. (two-thirds should be just about perfect.)

o Rinse your chicken with cold water and add it to the pot. Use either a whole cut-up chicken with the insides removed or three to four split breasts, with skin. Season the pot with ground kosher salt and pepper. Partially cover the pot and bring to a boil.

o When it boils, remove the lid, reduce the temperature to a roaring simmer, and once you get the boiling under control, partially cover again. Cook at this temperature for around 30-45 minutes, until the chicken is tender when poked with a fork. Continue reading “Nagymama’s Hungarian Chicken Soup for Your Family’s Soul”

Cookies of the Soul – Mint Chocolate Kisses and the Pirate’s Slave

Such fear she had never know….trapped on the edge of a slow burning night. A night that had no end. One minute felt like two hours. The candle had barely burned. In this dark corner she hid, behind a door of no dignity. That material object which swings open for all men, unnoticed. How she envied that door. How tight her hand was wrapped around her dagger. If it hadn’t been for the purpose of the object she would have forgotten about it. Her knuckles were white and her whole body was shaking. She hoped they couldn’t smell her fear, because she was soaked with it.

She listened for their footsteps along the wooden hall. All her ears encountered above the sound of the rain was absolute and total silence. There was no sound before the hand clamped around her mouth and the smell of oil, blood, and toil insulted her very senses. She had no time to think as her hands were clamped behind her back and she was shoved out into the hall. “I got er Capt’n. Hidin’ behind the door she was. Thinkin’ that be help’n her.” His breath was dangerously close to hers and she turned her head until the Captain approached in one swift movement cackling so hard he could bust, but unfortunately it was not so. “You be too bold lass. Grabb’n daggers and flee’n. Continue reading “Cookies of the Soul – Mint Chocolate Kisses and the Pirate’s Slave”

Underweight and Overweight – Powerful Natural Remedies Revealed!

Your normal weight is dependent upon three factors: height, age and skeletal structure. Naturally the weight of the individual should alter through the several stages of life. And, quite as naturally, the amount and kind of food needed to maintain the proper weight will also vary, dependent upon the person’s occupation and general activity.

To say that overweight is the result of overeating is like saying that a fire is the result of a match. Who struck the match? What caused the overeating? Overeating is not a cause but rather a result. Have you noticed how your eating habits vary when you are occupied and when you are not occupied: when you are lonely and when you are not; when you are tense and when you are relaxed? The busy, satisfied and relaxed people of the world are rarely overweight. The idle, lonely and nervous people frequently are.

When you are not occupied and feel that you should be, you eat to excuse your idleness. (“I’ll do it after supper – after I have a sandwich – as soon as I’m through eating – one must eat, you know.”) Continue reading “Underweight and Overweight – Powerful Natural Remedies Revealed!”

Healthy Hints – Spring Cleaning for Mind, Body and Soul

When you look out your window you see the evidence of Spring’s new birth everywhere. The trees are bright with green again, tulips are blooming and the birds are back with their songs. In harmony with nature, we wish to feel new again too.

It’s natural at this time of year to want to clean house. The cold dark days of Winter leave us feeling sluggish and unmotivated. Winter excess fades our skin and expands our waistlines. Spring allergies may indicate an overworked liver thanks to all those holiday celebrations. Unfinished projects and household clutter impede the flow of energy through our lives. The spirit is ready to wake from hibernation and enjoy new connections.

This article provides great suggestions to begin cleansing your body, mind and soul of the past. Prepare to have your best Spring ever.

Freshen Up Your Body Continue reading “Healthy Hints – Spring Cleaning for Mind, Body and Soul”

Do You Live In A Waffle House?

Around the 15th century waffles began to evolve. Basically a batter was laced between two iron grids, some quite elaborate in design, and eaten as a sweet as well as used in religious ceremonies. The batter was often flavored with flower water and honey, cooked and served with extra honey or fruit and enjoyed as a dessert rather than a breakfast food. Similar to the French, the finished product could be kept for several days and traveled well. It was first introduced to Colonists by foodie president Thomas Jefferson in 1789, who returned from France with the first known waffle iron to grace our shores (no invention went unnoticed by foodie Thomas) who proceeded to enjoy and serve waffles at his state dinners as a final course, along with fresh berries and cream.

In North America, Belgian (spelled with an “a”) waffles are a variety with a lighter batter, larger squares, and deeper pockets than the ordinary American waffle. They were originally leavened with yeast, but baking powder is now used. First showcased in 1958 at Expo 58 in Brussels, Belgium by a European, they found their way across the pond and introduced were introduced at a the Century 21 Exposition in Seattle in 1962, served with whipped cream and strawberries. Moving forward, they were further popularized during the 1964 New York World’s Fair at Flushing Meadows Park in Queens. These waffles were introduced by Maurice Vermersch of Brussels, Belgium primarily based on a simplified recipe from Brussels. He wisely decided to change the name to the Bel-Gem Waffle at first, after observing that many Americans could not identify Brussels as the capital of Belgium. (And even worse, many people would associate them with brussels sprouts, America’s most despised food.) Continue reading “Do You Live In A Waffle House?”

Is Music Food Or an Intoxicant For the Soul?

These days’ people consider music to be food for soul; however, this is not true in all cases. Music has grown into a passion than just leisure. People gather all the accessories such as a duet piano bench or the artist piano bench even before they learn how to play the instrument. Besides, music cannot simply be food for the soul. Intoxication or obsession can rightly define the longing for music.

Music can wreak havoc with your soul like the way smoking and drinking destroys your body. These are the things that are unnecessary, but we feel their need in our life. People who think music is food for the soul does not realize how wrong a comparison they are making. Food is a substance that has to be eaten to sustain life and provide energy for the growth of the body.

If we judge music on this criterion, then first of all music is no material thing. Furthermore, it cannot be eaten, drunk or taken into the soul, so it fails to fulfill this criterion as well. Music only generates electric signals in our ears that are processed by the brain. The most important part is that food provides energy and promotes growth, whereas music has never been proven to sustain any life or soul. Thus, music fails to fulfill any of the conditions that food does. Continue reading “Is Music Food Or an Intoxicant For the Soul?”

Big Mama’s Soulful Jambalaya & Hot Water Corn Bread

This is an old family recipe my grandmother used to make during winter months. She made a large pot of jambalaya in the middle of winter and the smell and aroma filled throughout the house. This was also a popular dish she often served when she entertained her friends during club meetings. She served this dish with her favorite hot water corn bread. Mmmmm Good!

1 pound diced chicken breast

1 pound smoked sausage

3 large chopped onions

2 bell (green) peppers, chopped

1 chopped celery stalk

1 (6 ounce) can stewed or diced tomatoes OR 2 fresh tomatoes and 1 green Chile

1 (6 ounce) can tomato sauce or puree Continue reading “Big Mama’s Soulful Jambalaya & Hot Water Corn Bread”

PRAYER: Food For The Soul

“If we provide food for the body which is perishable, than surely, it is our primary duty to provide food for the soul which is imperishable and such sustenance is found in Prayer.” — M.K.Gandhi

Prayer is the very soul and essence of the religion, and, therefore, prayer must be the very core of the life of man, for no man can live without religion. There are some people in the world who, in the egotism of their reason, declare that they have nothing to do with religion. But it is like a man saying that he breaths, but that he has no nose.

Whether by reason, or by instinct, or by superstition, man acknowledges some sort of relationship with the Divine. Prayer is the very core of man’s life, as it is the most vital part of religion. But prayer is no mere exercise of words or of the ears, it is no mere repetition of empty formula. Any amount of repetition of Rama name is futile if it fails to stir the soul. It is better in prayer to have a heart without words than words without a heart. It must be in clear response to the spirit which hungers for it. And even as a hungry man relishes a hearty meal, a hungry soul will relish a heartfelt prayer. Continue reading “PRAYER: Food For The Soul”

Red Velvet Cake

This delicious cake is a Southern specialty and has been in my family for many generations. In the early days, red velvet cake was the signature dessert in upscale restaurants and hotels. But today this rich and sweet dessert topped with cream cheese frosting is enjoyed at many celebrations. This moist cake is a good choice to serve for special occasions, and is perfectly suited for your Easter feast.

A few years ago, my sister Debra and I were celebrating her wedding anniversary and my birthday. I doubled the recipe for this cake and baked it in a half-sheet cake pan. Our guests just love it. It was a nice change from the traditional decorated birthday cake. Try it for your next celebration. You’re be glad you did!

2 1/2 cups self-rising flour

1 1/2 cups white sugar

1 cup vegetable oil Continue reading “Red Velvet Cake”

The Wonders of Ginger

The rhizome Ginger (Zingiber officinale) has been used in Asia for centuries as a culinary spice and as a medicinal for the treatment of various ailments. The milder young ginger root as well as the more pungent mature root is used in Chinese and Japanese cuisine to flavor dishes. In the Qing Dynasty it was even used to make a ginger-flavored liqueur called Canton. In Great Britain ginger is used in the production of a spirited beverage called Crabbie’s Green Ginger Wine. Both the Orientals and Arabs use ginger infusions to flavor their coffee and tea, while in the West the traditional use is to flavor cookies and candies, and in the beverage ginger ale.

A most unusual use of ginger was amongst pre-WWI British mounted regiments when during public ceremonies a peeled ginger root suppository was placed in the horse’s rectum. The practice known as figging (or feauging), resulted in a burning sensation, while leaving no permanent damage; it made the horses hold their heads and tails high. As you can well imagine this practice in humans is observed within the S&M community. Continue reading “The Wonders of Ginger”