Welcome to My Culinary Delights & Eats!!

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This traditional dish combines tender chicken, delicate pastina pasta, and nourishing vegetables to create a heartwarming meal, perfect for chilly days or when you're feeling under the weather. 

Ingredients:

For the Broth (Or use bone broth):

1 whole chicken (about 3-4 pounds), cleaned and cut into pieces

2 medium carrots, peeled and cut into large chunks

2 celery stalks, cut into large chunks

1 medium onion, peeled and halved

2 cloves garlic, peeled

1 bay leaf

A few sprigs of fresh parsley

Salt and freshly ground black pepper, to taste

8 cups water

For the Soup:

1 cup pastina (tiny star-shaped pasta) or any small pasta like acini di pepe

2 medium carrots, peeled and diced

2 celery stalks, diced

1 medium onion, finely chopped

2 tablespoons olive oil

Freshly grated Parmesan cheese, for serving

Fresh parsley or dill, chopped, for garnish (optional)

Instructions:

Prepare the Broth:

In a large stockpot, combine the chicken pieces, carrots, celery, onion, garlic, bay leaf, parsley sprigs, and water.

Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.

Once boiling, reduce the heat to low, cover, and let it simmer gently for about 1.5 to 2 hours, or until the chicken is tender and the broth is flavorful.

Season with salt and pepper to taste.

Strain the Broth:

Carefully remove the chicken pieces and set them aside to cool slightly.

Strain the broth through a fine-mesh sieve into another large pot, discarding the vegetables and herbs.

Once the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones.

Shred the chicken meat into bite-sized pieces and set aside.

Prepare the Soup:

In the pot with the strained broth, add the diced carrots, celery, and chopped onion.

Bring to a gentle boil over medium heat and cook until the vegetables are tender, about 10-15 minutes.

In a separate saucepan, bring water to a boil and cook the pastina according to the package instructions until al dente.

Drain the pastina and set aside.

Assemble the Soup:

Add the shredded chicken back into the pot with the broth and vegetables.

Stir in the cooked pastina.

Let the soup simmer for an additional 5 minutes to allow the flavors to meld.

Adjust seasoning with salt and pepper as needed.

Serve:

Ladle the soup into bowls.

Garnish with freshly grated Parmesan cheese and chopped parsley or dill, if desired.

Serve hot, accompanied by crusty bread for a complete meal.

This Italian Chicken Pastina Soup is a cherished remedy in many Italian households, often prepared by Italian grandmothers (nonnas) to comfort and nourish their loved ones. The combination of homemade chicken broth, tender meat, and tiny pasta creates a soothing and satisfying dish that's both hearty and gentle on the stomach.

Enjoy this timeless classic, and may it bring warmth and comfort to your table!

Fire cider is a traditional herbal tonic with roots in folk medicine, renowned for its immune-boosting and anti-inflammatory properties. It’s typically made with a base of apple cider vinegar infused with a blend of powerful herbs and roots known for their healing qualities. The recipe combines ingredients that help support digestion, circulation, and respiratory health, making it especially popular during cold and flu season.

• 1 quart (32 oz) raw, unfiltered apple cider vinegar (with the "mother")
• 1/2 cup fresh ginger root (grated or finely chopped)
• 1/2 cup fresh horseradish root (grated or finely chopped)
• 1 medium onion (chopped)
• 10 cloves garlic (crushed or chopped)
• 1 jalapeño or chili pepper (chopped)
• 1 lemon (zested and juiced)
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/4 tsp turmeric (optional, for anti-inflammatory benefits)
• 1–2 sprigs of fresh rosemary or thyme (optional, for respiratory support)
• Raw honey (to taste, for balancing the heat and vinegar)

1. Prepare your ingredients. Chop, grate, and crush all your fresh herbs, roots, and veggies.
2. Fill a quart-sized glass jar. Add all your prepared ingredients (ginger, horseradish, onion, garlic, jalapeño, lemon zest and juice, cayenne, turmeric, and rosemary or thyme) to the jar.
3. Pour in the apple cider vinegar. Make sure all ingredients are completely submerged in the vinegar. You may need to press them down with a spoon or weight. Leave about 1 inch of headspace at the top of the jar.
4. Seal the jar. If using a metal lid, place a piece of parchment paper or wax paper between the lid and the jar, as vinegar can corrode metal.
5. Shake the jar. Give it a good shake to mix everything.
6. Infuse for 3–4 weeks. Store the jar in a cool, dark place for 3–4 weeks, shaking it once daily to help the infusion process.
7. Strain the liquid. After the infusion period, strain the solids through a fine mesh strainer or cheesecloth into a clean jar or bottle.
8. Add honey to taste. Raw honey helps to balance the strong, spicy, and tangy flavors.

• Apple Cider Vinegar: Aids digestion, helps balance pH, supports gut health, and has antimicrobial properties.
• Ginger: Anti-inflammatory, digestive aid, boosts circulation, and helps with nausea.
• Horseradish: Decongestant, supports respiratory health, and aids circulation.
• Garlic: Antiviral, antibacterial, boosts immune function.
• Onion: Supports respiratory and immune health, anti-inflammatory properties.
• Jalapeño or Chili Pepper: Rich in capsaicin, which boosts circulation and helps clear sinuses.
• Lemon: High in vitamin C, supports immune function, and helps alkalize the body.
• Cayenne Pepper: Stimulates circulation, helps clear congestion.
• Turmeric: Powerful anti-inflammatory, supports immune and joint health.
• Rosemary/Thyme: Antimicrobial, supports respiratory health, rich in antioxidants.

While the above recipe is traditional, you can customize fire cider with other herbs and spices to suit your needs. Some options include:

• Cinnamon (warming, regulates blood sugar)
• Cloves (antiseptic, supports digestion)
• Echinacea (immune booster)
• Star Anise (antiviral, digestive aid)
• Ashwagandha (adaptogenic, stress relief)
• Burdock Root (detoxifying, supports liver health)

• Daily Tonic: Take 1–2 tablespoons daily as a preventative measure, especially during cold and flu season. You can dilute it with a bit of water or juice if the taste is too strong.
• At First Sign of Illness: If you're feeling unwell, take 1 tablespoon 3–4 times per day to help boost your immune response.
• In Food or Drink: Fire cider can be used as a zesty addition to salad dressings, marinades, or soups. Mix it into hot water or tea with extra honey for a soothing drink.
• As a Shot: For a quick pick-me-up, take a straight shot (1 tablespoon) when you need an energy or immune boost.

• For Less Heat: Reduce or omit the cayenne and jalapeño.
• For a Milder Tonic: Add more honey to the mix or use less horseradish and garlic.
• For More Digestive Support: Add fennel seeds or licorice root.

Fire cider will keep for up to a year if stored in a cool, dark place. Refrigeration isn’t necessary but may help preserve its flavor longer.

By making and using fire cider, you’re embracing a potent, time-tested natural remedy. It helps support the body in fighting infections, reducing inflammation, and maintaining overall wellness.

Ingredients:

• 4              organic bell peppers
• 1 cup       cooked quinoa
• 1/4           cup fresh parsley, chopped
• 1/4           cup fresh cilantro, chopped
• 1/2           cup organic black beans, rinsed properly
• 1/2           tsp cumin
• 1 tbsp      extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds.
3. In a bowl, mix quinoa, parsley, cilantro, black beans, cumin, olive oil, salt,      and pepper.
4. Stuff the peppers with the quinoa mixture.
5. Place in a baking dish and bake for 25-30 minutes.

Health Benefits:

• Quinoa is a complete protein, containing all nine essential amino acids.
• Parsley & cilantro are detoxifying herbs that support liver and kidney      function.
• Bell peppers are rich in vitamin C and antioxidants, which promote skin and      immune health.

Ingredients:

• 3               organic zucchinis, spiralized
• 1/4           cup fresh basil leaves
• 1/4           cup fresh parsley
• 2 tbsp      pine nuts or cashew nuts
• 1               garlic clove
• 2 tbsp      extra-virgin olive oil
• 1 tbsp      fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Blend basil, parsley, pine nuts, garlic, olive oil, lemon juice, salt, and pepper to                            create pesto.
2. Toss the zucchini noodles with the pesto.
3. Serve immediately, garnished with extra basil or pine nuts.

Health Benefits:

• Zucchini is low in calories and high in water, promoting hydration and weight      management.
• Basil & parsley have anti-inflammatory and immune-boosting properties.
• Pine nuts provide healthy fats and are a good source of magnesium.
• Cashew nuts are being researched for potential benefits in depression, cholesterol lowering, Parkinson’s disease, and diabetes.

Ingredients:

• 2               organic sweet potatoes, cut into fries
• 2 tbsp      extra-virgin olive oil
• 1 tbsp      fresh rosemary, chopped
• Salt           and pepper to taste

Instructions:

1. Preheat     oven to 425°F (220°C).
2. Toss           sweet potato fries with olive oil, rosemary, salt, and pepper.
3. Spread      them on a baking sheet and roast for 25-30 minutes, flipping halfway.

Health Benefits:

• Sweet potatoes are rich in beta-carotene, supporting eye and skin health.
• Rosemary has cognitive benefits, improving memory and focus.
• Olive oil provides heart-healthy monounsaturated fats.

*Please visit Sustainable Health Hub for more information on cooking with certain oils and fats, and the do's and don'ts of all!! 

Content Creator:  Baked Unleavened Bread (Handmade Soft Matzo) - Alyona’s Cooking (alyonascooking.com) 

Prep Time: 5minutes minutesCook Time: 12minutes minutesTotal Time: 17minutes minutes Servings: 10 servings Author: Alyona DemyanchukBaked Unleavened Bread is a flat bread with no leavening. This is how to make a quick handmade soft Matzo. Known within the Jewish community-it represents a meaningful feast in memorial of the Biblical event called Passover. This recipe for unleavened bread can be eaten for 7 days without complaints! We love it as a staple bread without leaven, because its so good! Wonderful for passover holiday (Pesach) or serve as a bread side!

• 18x13 baking sheet

• 2 1/3 cup flour (plus more for dusting)
• 4 tbsp olive oil
• 1/2 tsp salt
• 1 cup water

• Combine the ingredients to make a ball of soft dough.
• Cut a piece of parchment paper 18" long. Sprinkle with flour and roll the dough into a 15x8 oval atop of the parchment paper.
• Lightly score the top by running a knife through the top to make diamond shapes. (Don't cut all the way down. This is just to make serving easier and presentable.)
• Transfer the paper onto a baking sheet and place it on the bottom rack of the oven. Broil at High for about 5 minutes per side or until bread is spotted and golden brown.

• Pan Size: I use a large 18x13-inch sheet pan. I like to invert the pan and place the paper over the inverted side before baking (optional.)
• Flour: unbleached all-purpose flour or flour of choice. 

Ingredients:

• 4             chicken breasts
• 2             lemons, juiced
• 3             sprigs of fresh rosemary
• 4             cloves garlic, minced
• 3 TBSP   olive oil
• 1 tsp      sea salt
• 1 tsp      black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine lemon juice, garlic, rosemary, olive oil, salt, and pepper.
3. Place chicken breasts in a baking dish and pour the mixture over them, ensuring      they are well coated.
4. Bake for 25-30 minutes or until the chicken is cooked through.
5. Serve with a side of steamed vegetables or a light salad.

Health Benefits:

• Rosemary is rich in antioxidants and anti-inflammatory compounds, supporting brain      health and improving digestion​ (x DIY).
• Lemon provides vitamin C, boosting the immune system and aiding in digestion​ (HealthyLine).
• This recipe is high in protein, which is essential for muscle repair and metabolic health.