Make Time For Health - Newsletter #6

We are only in our biological bodies for a "blink of an eye" relative to time eternal. But our spiritual state is here forever. We have the ability to make choices that affect how long the "blink of the eye"is and how healthy we are during this brief moment of time. We are caught in a state of information overload and typically go "90-to-nothing." Why not take a brief moment to commit to making the most of the time we have as human beings, not only for our own benefit, but also for those around us? "Health" is not only our biological state but also that of our mind and our spirit. In future articles I will address specific things we can do for our mind and body. In this article I would share a prayer that was given to me by a patient and would ask that you share the prayer with those close to you.

I asked God to take away my habit.
God said No.
It is not for me to take away, but for you to give it up.

I asked God to make my handicapped child whole.
God said No.
His spirit is whole, his body is only temporary.

I asked God to grant me patience.
God said No.
Patience is a byproduct of tribulations; it isn't granted, it is learned.

I asked God to give me happiness.
God said No.
I give you blessings; happiness is up to you.

I asked God to spare me pain.
God said No.
Suffering draws you apart from worldly cares and brings you closer to Me.

I asked God to make my spirit grow.
God said No.
You must grow on your own. But I will prune you to make you fruitful.

I asked God for all things that I might enjoy life.
God said No.
I will give you life so that you may enjoy all things.

I asked God to help me love others as much as He loves me.
God said...Ahhh...Finally you have the idea.

Unfortunately, I do not remember who shared this prayer with me, or where she found it. Whomever you are, thank you for the gift. "To the world you might be one person, but to one person you might be the world." GOD BLESS YOU! This day is yours, don't throw it away.

IN THE KITCHEN WITH DR. B. - CHICKEN COUNTRY CAPTAIN

You may find this dish also called Country Captain Chicken. This is a traditional Southern recipe that is thought to have been brought to Georgia in the early 1800's by a ship's captain who had previously been in Bengali, India, hence the use of curry in this dish. Chicken Country Captain takes some time but is worth your effort.

You have a number of choices in making the recipe that affect the taste and the "healthiness" of the dish. The decision is what type of chicken to use. My recipe calls for a whole fryer with skin on and cut into serving pieces. Leaving the skin on increases the fat content of the dish but also helps seal the meat to keep it moist. Skinless chicken pieces have a lower fat content. The breast has the least fat and also cooks faster. The thigh and drum stick have ah higher fat content, take longer to cook, but to many are more flavorful. Some chefs prefer boneless, skinless breasts cut into 1 inch chunks, and others prefer boneless, skinless thighs. The Lee Brothers from Charleston (Lee Bros. Southern Cooking) use all chicken thighs, skin on, trimmed of excess excess fat and skin.

The next decision is the type of fat in which the chicken will be browned. The healthiest would be canola oil, or you can use butter for flavor, and some cooks use bacon fat (the flavor of slab bacon is good). Whether you use flour to dip the chicken in (always lightly dipped, not heavily coated and all gunked up) before browning will also affect the fat content, and the taste. Flour absorbs fat, helps seal the meat to reduce drying, and adds calories. I tend to cook special dishes in a tastier fashion (more fat) but only eat them in moderation and infrequently.

The heat and spiciness of the dish is the final choice category. Many recipes call for commercial curry powder. Curry of course originated in India and is a blend of a number of spices and chiles. You will also find some recipes calling for garam masala. This spice is available commercially, or you can make your own - see recipe at the bottom of the page. If you like the flavor and heat, cayenne pepper goes well in the dish as does cilantro - some even add fresh chopped chilies. If you tend to like the heat, carrots (peeled and cut into quarter inch rounds) add a nice flavor and contrast to those things hot. I usually start with less heat, taste the effect, then add more to adjust to my liking. You need to add the curry, cayenne, and /or garam masala at the right time in the recipe, not just at the end.

Ingredients

3 1/2 pound fryer, cut into serving pieces

Flour (or not if using bacon grease)

1 sick butter (or 1/4 pound diced/fried slab bacon)

1 large green pepper (or 1/2 green and 1/2 red)

1 large can chopped tomatoes

1/4 teaspoon dried thyme

1/4-1/2 cup slivered toasted almonds

Salt (I always use sea salt)

1 large yellow onion, chopped finely

1 garlic clove, chopped finely

1-2 teaspoons curry powder (or 1/2 curry or 1/2 garam masala)

1/2 cup dried currants or raisins

Season flour with salt, coat chicken pieces lightly, and shake off excess. It is important to coat the chicken with flour just before browning so the coating does not become a gunky mess if left to stand before cooking. Heat 1/2 of the butter in a large skillet, brown the chicken pieces, and place in a large oven-proof casserole (I use a 6-10 quart stock pot). Add a little butter as needed during the process. If using bacon, cut into small pieces, fry to render the fat, remove the bacon pieces to be added when cooking in the oven, do not flour the chicken pieces, start with 2 tablespoons bacon grease to brown the chicken, and add more grease as needed. Be careful not to over-brown (burn) the pieces.

Add onion, garlic, green/red peppers (carrot rounds if using) to the skillet, stir over low heat until slightly softened (over-cooking yields mush). Add curry and thyme, stir the vegetables a couple of times, add the tomatoes, and bring to an easy boil, and pour over the chicken, scraping bits of the good stuff off of the bottom of the skillet.

Cover and place in a preheated oven at 325 degrees for 30 minutes. Add the currants, and cook 15 minutes longer (until chicken is tender) in the oven. If using just breast chunks, total cooking time will be less than if using whole-chicken pieces or just thighs. Add the almonds, and serve over long-grain rice.

This recipe lends itself to be frozen for later use. If freezing, I tend to undercook the recipe just a little so it is not overcooked when reheating.

Garam Masala (from Indian Regional Classics by Julie Sahni)

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons cardamon seeds

2 tablespoons black peppercorns

1 stick cinnamon, broken up

1 teaspoon whole cloves

1 teaspoon grated nutmeg

1/2 teaspoon saffron

Put all but the last 2 ingredients in a heavy dry skillet over medium heat. Toast the spices, stirring, until they turn several shades darker and give off a sweet smokey aroma - about 10 minutes. Cool completely. Grind to a powder in a spice mill of coffee grinder (may need to work in batches). Stir in the nutmeg and saffron. Can be stored in an airtight container in a cool dry place.