Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.
Veering from the usual tradition of recipes that are from the health pages of the New York Times and due to the frigid temperatures, I decided to pull some comfort food recipes from my personal files that will serve to warm the body and soul even if you aren’t braving the elements. The recipes are also large enough for leftovers for week night meals. Served with a salad and your favorite beverage, they make a great warming meal. Bon appétit
Many of us had ham for New Year’s Day and are wondering what to do with that ham bone and the left over ham. So if you can’t face another ham sandwich here are a few recipes for soups and a casserole.
One soup recipe that uses a ham bone has been served in the US Senate for over 100 years. The current version does not include potatoes but I like tradition in this case. I also would add a cheese clothe sachet of bay leaf, parsley, peppercorn and thyme for flavor. I also use chicken broth in place of the water. You can play with your own seasoning to taste.
There are numerous versions of this recipe, this one uses ham hocks but the left over ham bone can be substituted.
My daughter says to increase the sauce by half for a creamier dish.
Les Halles is long gone but the traditional French Onion Soup that was served there lives on but it’s hard to find a proper soupe á l’oignon. My favorite recipe is from Bernard Clayton, Jr.’s The Complete Book of Soups and Stews with some variations. It is from a restaurant near the Halles Metro station. M. Calyton’s version uses a hearty homemade beef stock which is time consuming to make. I found that either Swanson’s or College Inn Beef Broth produces a good result, just reduce the salt. The low sodium broth didn’t produce the hearty broth that’s needed to compliment the flavor of the caramelized onions and the cheese.
French onion soup in France is served as the traditional French farmer’s breakfast or the end of the day repast for the late night café and theater crowd. It was made famous in the great open market of Les Halles in Paris where hungry truckers converged from all over France with their fresh produce.
Remember stay warm, if you have to go out: dress in layers, keeping hands and head covered, a scarf to cover you mouth and nose. Try to limit your time outdoors and be aware of the symptoms of frostbite and hypothermia