June 19, 2013
Written by Robin Glowa
Wednesday, 02 February 2011 00:00
“The purpose of learning is growth, and our minds, unlike our bodies, can continue growing as we continue to live.”
— Mortimer Adler
I love to learn. Whether it be a new recipe, an unknown technique, an unusual ingredient, there is always a new detail to be gleaned. There are books and magazines to be read, classes to take, shows to watch, but what inspires me most are the bits of knowledge that come from interacting with people. From professional chefs to shop owners to home cooks, many people have much interesting data to share.
This is the stuff that warms the heart, that creates a community by forming a thread that extends from person to person, as we share our information, our passions and our interests. My desire to learn all I can about the amazing powers of healthy foods has allowed me to meet and learn from so many amazing people.
I often do healthy food presentations for local libraries and organizations, and I recently presented a soup class at the Woodbridge Library. I was hired by Patricia Valsecchi, who is also deeply interested in eating well and preparing a delicious life. What a wonderful gift it is to work with someone who is just as devoted to sharing the pleasures of a healthy lifestyle.
Soup is truly the food of love, filling the entire house with the smell of joyous intention. Soup nurtures the soul and fills the body with deep, healing, comforting warmth. Brimming with vegetables, beans, herbs and grains, soup can transform a dismal, dark, winter day into one filled with fantastic flavor. Soup often tastes better the next day, and if you prepare a large batch, you will be well fed for a number of delicious days.
I’m looking forward to learning next about romantic, Valentine themed, French cooking on Thursday, Feb. 10, at the incredible Clarke Culinary Center in South Norwalk, with renowned chef Jean-Louis Gerin. There are several classes available. Sign up by calling 1-800-842-5275 or clarkeculinarycenter.com.
(makes about 6 quarts
so you can freeze some)
3 stewing chickens, preferably organic and each about 4-5 pounds (you can use two 6-7 pound roasters if they are more readily available)
3 large yellow onions, washed well and quartered (leave the peel on)
6 large carrots, peeled and washed, cut into large chunks
5-7 celery stalks with plenty of leaves (use the celery from the center of the bunch), washed
4 parsnips, peeled, washed and cut into chunks
1 large bunch fresh Italian flat leaf parsley
1 bunch fresh thyme
1 bunch fresh dill
1 head of garlic, cloves separated, but not peeled.
1-2 tablespoons whole black peppercorns
3 bay leaves
Place all ingredients in a large stockpot. Add about nine quarts of water and bring to a boil. After about an 1 1/2 hours, remove chickens, let cool slightly and pull off a good amount of meat. Set meat aside to use for chicken soup, chicken pot pie or chicken salad.
Return the chickens to the pot and simmer broth for another 2 1/2 hours. Strain the entire contents of the pot through a colander into a large bowl. Discard the solids OR (I learned something new at my soup presentation — take all the cooked vegetables (you will need to remove the onion peel,) and puree them to add to the broth. Particularly a good way to get vegetable goodness into family members who are leery of veggies!)
Chill the broth overnight. The next day, skim the solidified fat off the top, Make chicken or any type of soup you desire, freeze your remaining broth in quart containers for up to three months.
Robin Glowa, HHC, AADP, is a food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.
She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.
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