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FRIDAY, JANUARY 11, 2013
In < Kitchen
Forsyth County resident and author Adlen Robinson
presents the best of her recipes each Friday for
“In the Kitchen.” Please e-mail her at contact@
adlenrobinson.com.
Immune-boosting recipes
It’s cold and flu season.
For many of us that
means getting the flu shot
and calling it a day.
There are so many
things you can do to
boost your immune sys
tem, not the least of
which is eating certain
foods. In addition, those
same foods are both
healthy and delicious.
Here are some recipes
that contain numerous
immune-boosting proper
ties, but are sure to leave
you feeling full and satis
fied.
Starting your day with
a fruit smoothie is one of
the best things you can do
for your body. You can
add all sorts of things that
you wouldn’t normally
eat for breakfast, such as
fresh spinach and flax oil,
but all you taste is fruit.
Here are a few winning
combinations.
Berry berry
smoothie
1/2 cup frozen raspber
ries
1/2 cup frozen blueber
ries
1/2 cup frozen straw
berries
2 cups vanilla almond
milk
1/2 cup vanilla Greek -
yogurt
1 tablespoon flax oil
Combine all in a blend
er. Serves two.
Peanut butter and
banana smoothie
2 bananas
2 cups vanilla almond
milk
1/2 cup plain Greek
yogurt
1/4 cup natural creamy
peanut butter
1 tablespoon flax oil
Combine in a blender.
Serves two.
This is a super antioxi
dant-packed salad that
tastes delicious.
Citrus spinach
salad
4 cups fresh spinach,
washed and dried and
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44 Deceived
46 Lottery
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50 Legislation
51 Eye part
52 Exhaust
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56 Gambling
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57 Mexican
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58 Pen point
59 Verve
60 Old World
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61 Society
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ADLEN ROBINSON
Columnist
coarsely chopped (or use
baby greens)
2 green onions,
chopped
2 tangerines, peeled
and sectioned
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup pecan halves *
1 1/2 teaspoon.dried "2
rosemary -
Pinch of cayenne, "0
Salt and pepper .o
Dressing: .
4 tablespoons olive vil
2 teaspoons Dijon" ~
1/4 cup grapefruit juice
Pinch of sugar
Put spinach or baby
greens and green onions
into a large salad bowl. In
a small skillet, melt butter
over medium heat, Add
sugar, stirring until melt
ed. Add pecans and stir
until they are beginning
to brown.
Stir in rosemary, pinch
of cayenne and a little
salt and pepper. Do not
burn.
For the dressing, whisk
together olive oil, Dijon,
grapefruit juice and pinch
of sugar.
Toss the greens with
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38 Greek
consonants
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45 Faol
46 Board game,
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Smoothies are a great way to start a day.
just until cooked through.
Do not overcook. Cook
pasta in boiling, salted
water according to pack
age directions.
Add remaining olive oil
to boiling water with
pasta. Drain pasta well,
toss with melted butter,
lemon zest, lemon juice,
salt and pepper.
Add a little of the pasta
cooking water if pasta
needs a little more mois
ture. Add the shrimp and
parsley.
In case you are one of
the many cold and flu
sufferers out there, here is
a simple chicken noodle
soup recipe sure to help
you feel better. This is a
great way to use up left
over chicken or pick up a
rotisserie chicken and
shred it.
Homemade chicken
noodle soup
2 tablespoons olive oil
1 onion, chopped
the dressing, then add the
tangerine sections and
pecans.
This is a simple but
tasty dish. By roasting the
shrimp, you maximize the
flavors.
Roasted shrimp
with pasta :
1 1/2 pounds shrimp,
peeled and deveined
1/4 cup extra virgin
olive oil
Salt and pepper
1 pound whole wheat
thin spaghetti
3 tablespoons
butter,melted
2 lemons, zested and
juiced
1/4 cup Italian parsley,
minced
Preheat oven to 400
degrees. Place shrimp on
a baking sheet and toss
with half of the olive oil
and sprinkle with salt and
pepper.
Roast shrimp for about
seven or eight minutes,
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3 cloves garlic, minced
2 carrots, sliced
2 celery ribs, sliced
1 tablespoon fresh
thyme, minced
1 bay leaf
2 quarts chicken stock
8 ounces wide egg noo
dles
2 cups shredded cooked
chicken
Salt and pepper to taste
1/2 cup Italian parsley,
chopped
In soup pot, heat olive
oil over medium-high
heat. Add onion, carrots,
celery, thyme and bay
leaf.
Cook until vegetables
are softened, about 10
minutes.
Add garlic and cook
another minute. Pour in
chicken stock and bring
to a boil.
Add noodles, cook
until done. Add the chick
en and season to taste
with salt and pepper.
Sprinkle with parsley
before serving. ,
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