“Let your food be your medicine and your medicine by your food” – Hippocrates


You know its time to slow down when all five members of the household, from the nine year old to the 39 year old each have their own box of tissues by their side at all times.

We have the old, reliable, could-nearly-set -your-clock-by-it, seasonal cold. It does seem a bit early this year, which could be a blessing in disguise. Usually, one of us is sick at our much anticipated Horse Camp, or my hubby is ill over Father’s Day, so in that regards, its good to get it over with. On the other hand, this is one of my most important weeks of the year in the kitchen, which makes it BAD timing.

This week I have a very important dinner to cater, my boss’s 90th birthday! Here is a link to a story on my bosses:


It was such an honor to be asked to cook for his dinner party months ago. He could have any chef come in (they did last year) and they asked ME. Yes, I do lots of cooking for all the major events around here and for the company, but this one is different, this one is VIP, this one is the one he personally wanted me to cook. Holy Toledo! I researched the menu for a couple of weeks, planned out the strategies for prepping, made the shopping lists, got started yesterday on the Vischysoise and BAM, woke up this morning with no voice, stuffed nose, plugged ears and general body aches. So here I sit, finally with enough time to post an entry, but with a heavy heart over the lost prep time. I have consolled myself that I will go into work after-hours when the place is empty and do more prepping, and sanitize everything when I leave.

My menu for the dinner party:

Roast beef with aus jus

macadamia nut crusted halibut with balsamic tomato salsa

vegetable couscous

potatoes daphoinoise

swiss chard with roasted pine nuts

green beans with pearl onions

frog legs

individual shots of vischysoise

individual tomato apsics


I know there’s more, but my planner is in the kitchen at work. The menu is based on some of his favorites, or comments he’s made to me throughout the years, of things his mom used to make etc. I can’t wait to see his face with the frog legs. Its tough to sit and “rest,” while my mind is buzzing with all that needs to be done.

How I am going to “rest:”

making some good chicken soup for the soul! I am planning on a coconut chicken curry soup, a bit of spice to open the nasal passages, garlic to help thin mucus and make breathing easier and the added benefit of the warm soup to soothe the sore throats in the house.  Here is some research to back it up:

In modern medicine, research conducted by Dr. Stephen Rennard, professor of pulmonary and critical care medicine, and his colleagues at the University of Nebraska Medical Center in Omaha, suggests that there might be some scientific basis for the curative powers of chicken soup. They found that the particular blend of nutrients and vitamins in traditional chicken soup can slow the activity of certain white blood cells. This may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. Their research was published in 2000 in the scientific journal Chest (volume 118, pages 1150-1157: “Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro”)[1].

 Good enough for me!

Adrienne’s Coconut Chiken Curry Soup:

2 tablespoons olive oil

4 carrots, peeled and finely chopped – except for a few matchsticks for garnish

1 onion,  chopped finely

4 cloves of garlic, minced

1 red bell pepper, chopped finely – except for a few thinly sliced pieces for garnish

cooked chicken meat, chopped (I am simmering 5 breasts)

2 cups cooked rice

2 tablespoons red curry paste (if you like it less spicy, just use 1 tablespoon)

3 tablespoons brown sugar

13.5 oz can Asian coconut milk or cream (unsweetened)

20 oz turkey broth (for some added tryptophan to help me “rest”)

Optional:  2 tablespoons fish sauce and a few sprigs of cilantro

Note:  Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.


In a medium  sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes.  Add curry paste, brown sugar, chicken, rice, and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes).  Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute.  Reduce heat to medium and allow the soup to cook for 15-20 minutes.  Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Enjoy!


hopefully my next post will be about the success of the birthday dinner!

until then, Bon Appetite!



About wannebechef

I am a mom of 3 home schooled kids, wife of 19 years, head chef/manager of cafe and a personal chef and event planner.
This entry was posted in chicken, comfort food, cooking, cooking school, culinary skills at home, food, home cooking, recipes and tagged , , , , . Bookmark the permalink.

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