Ever thought of including cooking with chiles in your daily
routine? Or, ever thought of how much chiles help your
heart health? Or, ever realized that chiles are now
credited with curing cancer? They have long been
recognized for their healthy benefits, even by the ancients.
For example the ancient Chinese until Modern times in the
1940's, reserved chiles as a pharmaceutical in the heavily
populated portions of China. Evidently they considered
chiles too precious to waste on the well.
Recent research released in Great Britain at the Cancer
Research UK reflects that capsaicin, the unique substance
found only in chiles has been found to kill cancer cells.
Capsaicin is the substance that also produces the spicy,
hot tingly sensation on the tongue and pallette and is
uniquely produced by chiles.
There is more research and testing to be done, however it
is good enough for me just to know that chiles have even
more healthy properties than I already knew. Capsaicin
works on cancer cells by binding to the protein within the
cancer cell mitochondria and triggering aptosis or death
of the cancerous cells.
The major message is to include chiles of some sort in your
regular diet. Researchers in Asia have found that eating
chiles a majority of the time increases one's healthy life
span and vigor.
One of the easiest ways to eat chiles is to sprinkle them
on food instead of salt. When coupled with fresh squeezed
lime instead of black pepper, the flavors of foods are
really enhanced.
Additionally, adding chiles to the foods you are preparing
from appetizers to desserts increases their health
benefits. This includes all the food
groups—vegetables, meats, fruits and baked goods.
Just think how much fun you can have, adding chiles to your
food?
To give you a start for busy days, I am including a
favorite really quick maindish soup, Chicken Tortilla
Chowder from my latest book, "Real Women Eat Chiles".
Chicken Tortilla Chowder
The hearty, full flavor and creamy consistency of this
chicken soup tastes like work, but this dish is actually
fast and easy to make. Cutting the chicken breast is the
most time-consuming part of the recipe. This is a versatile
dish that you can vary in many ways. Instead of chicken
breasts, you could use leftover roast chicken or turkey,
firm-fleshed fish or shellfish with fish stock, roast beef,
or ground chuck with beef stock.
Cooking Time: 10-12 minutes Yield: 2 servings
1, 14 ½ oz. can chicken broth, preferably low
sodium, with water added to make 2 cups
2 white or yellow corn tortillas, broken up
1 pound chicken breast, trimmed,cut into 1-inch cubes
3 scallions, thinly sliced (some reserved for garnish)
1 ½ tablespoons minced pickled jalapenos with juice
Optional Garnishes: Cilantro leaves Crushed red caribe
chiles Lime wedges
1. Place the chicken broth and water in a 3-quart saucepan
over medium heat. Add the tortillas and chicken. Cover,
reduce the heat to low and simmer, stirring, for 5 to 6
minutes.
2. Add the scallions and jalapenos with juice. Stir to
combine well. Simmer for approximately another 5 minutes.
Serve garnished with the reserved scallion and, if desired,
the cilantro, chiles, and lime to squeeze on the chowder.
Per Serving: Calories 326, Protein 50g, Carbohydrates 14g,
Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg,
Sodium 338mg.
----------------------------------------------------
Jane Butel, the first to write about Southwestern cooking,
has published 18 cookbooks, several being best sellers. She
operates a full-participation weekend and week long
vacation cooking school, an on-line school, a cooking club,
a monthly ezine, a mail-order spice, cookbook, Southwestern
product business and conducts culinary tours and
team-building classes.
http://www.janebutel.com , 1-800-473-8226
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