Slap That Cold Silly with Food as Medicine

Slap That Cold Silly with Food as Medicine: "Utilize spices in your food to give healing support to that cold or flu. Here’s an easy exotic and delicious soup recipe when you are feeling miserable. Soup recipe included."

By Denny Lyon @ HubPages

From Denny: This is a popular article. While it may be almost early summer and hot here in Louisiana it sure isn't in other parts of the country and world! After all it snowed in Colorado this month. On the news is the latest about a new outbreak of flu.

What is good about this article and soup recipe is that it gives real information about the properties of food and how they can benefit a situation with a cold, flu or allergy symptoms. Lentils and beans both act as astringents, pulling excess water out of the body. For that reason alone this is a good and practical read! :) We all know the miseries of a stuffy and runny nose.

Spices are another forgotten food in our modern culture and contain many healthful properties waiting to be rediscovered by us today!

Written by Denny Lyon @ HubPages
Photo of paprika peppers by meaduva @ flickr

Recipe: Smoky Chicken Chili

During the winter months many of us like to turn to serving up bowls of hot chili. Sometimes the beef version is far too spicy and heavy and we want a change of pace.

How about using that rotisserie chicken from the grocery store or a smoked chicken from your favorite deli to make that lighter version of your favorite chili?

Instead of the usual heavier red kidney beans why not try a change of pace with earthy black beans and nutty white beans to compliment a lighter meat like chicken?

Remember: to cut the spicy heat stir in some sour cream as dairy products are stellar at standing in for the local fire department, instantly dousing that fiery heat!



Smoky Chicken Chili


Yield: Makes 9 cups

Preparation time: 15 minutes to assemble plus 1 hour 15 minutes cooking time

From: Southern Living magazine



Ingredients:


2 poblano chile peppers, chopped

1 large red bell pepper, chopped

1 medium-sized onion, chopped

3 garlic cloves, minced

2 Tablespoons olive oil

2 (14 ½ oz.) cans zesty chili-style diced tomatoes
(Del Monte brand)

1 (16 oz.) can navy beans (in Louisiana use Camellia brand
cream-style white beans)

1 (15 oz.) can black beans, rinsed and drained

1 (12 oz.) can beer OR 1 ½ cups low-sodium chicken broth

1 (1.25 oz.) envelope white chicken chili seasoning mix
(McCormick brand)

Toppings: shredded cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips


Directions: Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender.

Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.

Note: For other recipes visit my other fun blogs –
Romancing The Chocolate & Comfort Food From Louisiana