GOODNESS
Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!

Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.

Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.

Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
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Recipe

Chicken and Dumplings

serves
prep time: 10
cook time: 32

ingredients

  • the soup:
  • 2 tablespoons olive oil
  • 1 3-pound chicken, cut into pieces
  • 1/4 cup flour, seasoned with salt and pepper to taste
  • 1 medium yellow onion, peeled and cut into large chunks
  • 2 carrots, peeled and cut into large chunks
  • 2 stalks celery, cut into large chunks
  • 1 bay leaf
  • 1 sprig thyme
  • 1/4 teaspoon turmeric
  • Kosher salt and freshly ground black pepper to taste
  • Fresh parsley
  • the dumplings:
  • 1 1/2 cups flour
  • 1/2 cup coarsely ground cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 3/4 cups heavy cream

directions

In a wide, heavy pot with a tight-fitting lid, heat the olive oil.

Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.

Add the onion to the pot and cook for 2 minutes.

Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.

Stir in the broth.

Return the chicken to the pot, cover, and simmer for 15 minutes.

Meanwhile, in a large bowl, combine the first 5 dumpling ingredients.

Add the cream and mix until just combined.

Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.

10. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the parsley.

TIP For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups ' ' and stir to combine.