Choosing Flour for Baking

1. If stale bread or fresh bread soft enough, it can be corrected. Prepare a pot in which to place the entire roll of bread. Put the bottom of a clean wooden or clay stand, pour in a little pot of water, then put back the bread, it does not touch the water, be sure to cover with a lid and place for 3-5 minutes on low heat. In the process of heating the water will evaporate and steam refresh bread, make it soft and warm.
2. Flour should be stored in a cool, well-ventilated place. About once a month it should sift and aerate. Wet basement becomes stale flour, and if stored in a warm place too gorknet and gets an unpleasant odor.
3. To the flour and rice not start worms and weevils, you need to put in them intact garlic clove.
4. Flour moisture gives the feeling of cold, when you dip your hand in it. This meal should be eaten in the first place, because it does not last.
5. Dough will turn soft and airy, if you add to it the cooled potatoes, grated on a fine grater (2-3 potatoes 1 kg of flour).
6. Before mixing the flour dough several times to sift. By sieving the flour absorbs more air, so the dough is fluffy and tender.
7. If the dough is put a lot of fat cakes are obtained vague, hard crumb.
8. Before you put the yeast in the dough, you need to separate them in a small amount of warm water or milk with sugar and flour.
9. Prezhle you put baking soda in the batter, it should dissolve in vinegar flavor soda then you will not feel in the pie.
10. If the dough for pancakes come, it can not interfere.
11. Pancakes will taste better if you add to the dough whipped protein.
12. Shaving brushes for greasing pans for baking pancakes can serve cut in half and mounted on the fork potato.
13. Not to lubricate the pan during baking pancakes, you need to prepare the dough pour a little vegetable oil and mix (one tablespoon oil 2 kg test).
14. Dough, kneaded for Table margarine, long stale. Knead the dough is rolled out good bottle filled with cold water.
15. Dough will not stick to your hands, if palm oil vegetable oil.
16. It is easy to roll out thin dough, rolling pin if the wrap clean linen cloth. If the dough is too wet, you need to put on it a sheet of parchment and roll right through the paper.
17. To thin dough pass on to the pan, sprinkle the dough with flour to and screw on the rolling pin.
18. Do not lubricate the edge egg puff pastry - when they harden and baking the dough will not rise.
19. Nedosolennoe dough can sunflower, if poured into a salt dissolved in a little water or milk and mix thoroughly Move.
20. To cake turned bright yellow, you need to rub the yolks with a pinch of salt and put in 8-10 hours in a cool place.
21. The dough is no longer fit, you need to cover it well with water-dampened paper.
22. Pies get more fragrant, if fry them in the vegetable and ghee (1 kg of vegetable oil 300 g melted).
23. That dough is not saturated with fat, they should fry over high heat, add the oil a little vinegar.
24. To check if there is enough oil warmed up for preparation of pies, you need to pour it on top 2-3 drops of water. If the water evaporates from the surface, oil is ready. If the drops will go to the bottom, lower in fat cakes are not.
25. The fat in the preparation of pies not foamed, add to it a pinch of dry salt.
26. Before you put the cake in the oven, you need to let him go for 15-20 minutes, then lubricate the egg white.
27. When dough sheeting should not pour a lot of flour.
28. Test better propechetsya, if around the cake from the pan leaving voids.
29. When baking air biscuits (meringue) on baking a must to put a sheet of plain paper.
30. When kneading need milk or water to pour a little, thin stream while stirring. Then the dough is no lumps.
31. Baked cake can not be easily removed from the mold, you need to give it a little cool. But you can not leave for a long time and the pan - this cake is moist and smells like iron.
32. If you cook the cake stuck to the opposite, to hold the pan over steam or wrap it up for a few minutes with a damp towel.
33. Pie is not the foothills, if by putting the pan with the dough sheet filled up on it with coarse salt.
34. If the cake in the oven starts to burn on the one hand, you need to put a baking dish with water.
35. The cake turned out delicious, the first 15 minutes, do not open the oven.
36. The top and bottom crust with a baked pie was soft, you need to put it on a soft cloth and cover it tightly at the top. If the pie crust with much withered, it is necessary to put it on a cloth, and the top cover is dry.
37. To find out whether the cake is ready, you need to stick to it a wooden stick. If the stick turns dry - cake is ready.
38. Baking quality products can be identified by its weight: the easier, the better baked.
39. To cut a hot cake, it is necessary to hold the knife previously in hot water and quickly dry.
40. Hot dough should be filled with cold syrup, cooled down - hot.
41. If you need to prepare the dough with raisins, sultanas rinse in hot water and sprinkle with flour, then raisins evenly distributed in the dough.
42. Pastry can not knead too long, otherwise it will become thick and hard.
43. Biscuit dough to knead quickly and bake immediately, otherwise it evaporate from the air bubbles and cake loses flavor and tenderness.
44. If you cook biscuits or biscuit with lard, add a little lemon juice.
45. If cookies burnt, should cool it, and then spend some time on it a fine grater and sprinkle with powdered sugar.
46. Bake the cake to a moderate heat in a preheated oven.
47. After pypechki can not make a cake in the cold because of the sudden change of temperature it can settle.
48. To cake decorated with fruit, not softened, it is necessary to grease it before baking egg white.
49. In the cream from the milk, starch and cocoa to add a little grated orange peel and pour a few drops of orange essence. This will give the cream a pleasant smell.
50. Butter will easily whipped if you first cut it into pieces, put in a bowl, submerged in hot water, and keep until tender.
51. Whisk well to cream, to add to her own white and cool in the water dish in which it is located.
52. If the jam for pies watery, add to it 2-3 tablespoons of crushed crackers or corn flakes.
53. Iron sheets on which the pastry is baked, it is best to wet with water, not oil.
54. Keep away the white and brown bread, because white is losing its taste.
55. Bread for a long time to keep the taste and pleasant smell, if you keep it in an enamel saucepan, pour in the bottom of which is a little vanilla, and on top of the bed a plastic circle.
56. Long stale bread, if the pan (or a box), where it is stored, put an apple, a piece of raw peeled potatoes and a little salt.
57. Pies to drying out, they are best stored in a clay pot, covered with a cloth, or in a plastic bag.
58. To cut thin slices of fresh bread, you need to heat the knife, dip it in boiling water for a minute. You can also cut the crumbly cake.
59. To refresh dried up biscuits or cookies, we have to put them on a baking sheet and sprinkle with water, or drop a second in the milk, then place the pan on a large bowl of water and put in a few minutes in the oven. Under the influence of a couple of products will be as fresh. You can dip the biscuits in milk and place in a slightly warmed oven.
60. To refresh dry bread, we must wrap it in a wet paper and put it on for 10-15 minutes in the oven.
61. The cake will not dry in the box, if put together with him an apple.
62. The yeast is not spoiled, should be stored at a temperature of not more than 3 - 4 °. You can also crumble the yeast - dry and place in a sealed glass jar in a dark place.
63. If the yeast is put into the flour or table salt, they persist longer. For a long time, the yeast can be stored in the refrigerator freezer.

Tips For Cooking Meat

1. Beef stroganoff is delicious, if you add a soaked dried mushrooms, cut into wedges.
2. Brains before breading should hold in cold water, then release of the film and put in another pan with cold water, add a little vinegar and salt, spices for the soup and simmer for 15-20 minutes. Ready brains to cool in the water, which were cooked.
3. Liver before use is recommended to put an hour in cold water, then squeeze out the blood, remove the tape covering her and remove the bile ducts.
4. To beef liver has become more soft and tender, before roasting to keep her a little of the milk.
5. Kidney before cooking to soak in cold water, cut in half.
6. Beef kidneys must first boil, then rinse in cold water. Veal, lamb and pork kidneys previously scalded with boiling water.
7. Sausages to not burst during cooking, before dropped into boiling water in a few places to prick them with a needle. You can also cook them for a couple. To do this, fill a pot halfway with water, boil it, then put the pan on top of cross kitchen spoon (preferably wooden), and the sausages are hung so that they were a couple, but do not touch the water. After 4-5 minutes of hot dogs are ready.
8. If sausage bad peel, you need to lower it for half a minute in cold water, and pour over boiling water better.
9. If the jelly is not separated from the form, have to wrap it with a towel soaked in hot water.
10. To get flour gravy without lumps, it is necessary to plant the flour in salted water.
11. If the sauce is too salty, you need to put it in a few seconds on a sugar cube.
12. All spices should be put in the food before the end of cooking.
13. To give the meat or fish with fried golden crisp, you must first grease their eggs and then downed break in crumbs.
14. Dishes, cooked in a pressure cooker, especially if they are cooked with mustard, sour cream, tomatoes or cabbage, can not be left in the pan-should immediately pass them in an enamel or glass container.
15. Pis z, the rest the next day, before eating should always be brought to the boil and carefully fried.
16. You can not store canned food in open cans - they should immediately shift into a glass or enamel bowl.
17. If it is necessary to check whether fresh canned, you press your finger on the bottom of the banks so that the sheet was formed dent. If after a while begins to straighten a dent, then canned food spoiled.

<center> <a href="http://1recipy.blogspot.com/2013/03/tips-for-cooking-meat.html">Tips For Cooking Meat by Chef Rara </a></center>

Tip Meat Products Processing

1. Meat for aspic jelly or need a good soak and rinse, then give a clear jelly and more delicious - otherwise dull and without significant meat flavor.
2. The meat should be washed in water at room temperature, but leave him to it, it is impossible.
3. Meat, which is not subject to immediate preparation, should not be washed, Yuk in this case it goes bad quickly.
4. To thaw frozen meat, you need to rinse it with cold water, then put into a clean bowl and cover with lid.
5. To keep ground meat more than a day, you need to wrap it in a clean cloth dampened with a mixture of water and vinegar (in equal proportions), and hanging in the draft.
6. The meat can be stored for long periods without refrigeration, shifting his nettle leaves and wrapped in a damp towel.
7. Washed and soaked in lemon juice will be fresh meat, even on hot days.
8. To a day or two to keep the meat from spoiling, you fill it with raw milk and pour over boiling water with a little salt and keep in a cool place.
9. Fried in a little oil and lightly salted meat can remain fresh for several days.
10. The meat will remain fresh for several days, if wipe it dry, then lubricate with melted fresh lard, wrap parchment paper and hang it in a cool place.
11. If meat is rubbed with salt or sugar, it will remain fresh for a long time.
12. Long the meat is fresh, if you pour it to remove sour milk. By the end of the day drain the milk and pour another. In the days to pour every day.
13. Smoked meat (ham, bacon, brisket, sausage, etc.) are best stored in a dry ventilated place at a temperature of 4 to 8 ° Celsius.
14. Chopped cooked ham should be stored (even for a few hours) in a cool, dark place, well wrapped in cellophane.
15. To fat long port, need for salting bacon when cool, rub it with salt, pepper, fresh bay leaf. At the bottom of the barrel to put 3.4-washed stone. They are in two rows to lay down a piece of bacon skin side down, so fill in all the dishes. Prepared in this way fat is not yellow, no slime and odor.
16. Keep the bird is best in a dark metal pan, pre-gut, washing and dry.
17. Birds need to thaw slowly, with an average temperature below 18 °. You can not thaw it in water, as in the loss of taste and nutritional quality of meat.
18. If raw meat with salt, it will provide the juice. The meat during cooking will dry hard. Therefore, if there is no neobhedimosti long to keep fresh meat, salt it must be immediately before putting in the pan, add salt and ground meat only when stirred to beef cuts.
19. Save the liver during the day can be in cold water.
20. Corned beef soaked in cold water at a temperature of +12 ° (for 1 kg of beef to 3-4 liters of water).
21. To know whether meat benign, we must press on it with your finger. If the dent formed quickly equalized, then meat benign. On a section of benign meat should be dry.
22. Good meat is red fire pink lamb - crimson hue, fat in hand does not stick.
23. Fat young animal-white, sometimes pink, old - yellow.
24. If the meat has a bad odor, it is necessary for him to put in the cooking pot 1.2 wood coals. You can also chop the meat pieces pa, wash in cold water, put in a pot with charcoal and cover with cold water to cover meat it. After 2-3 hours remove the coal, and the meat cook in the same water.
25. Animal meat can be eaten just a day after the slaughter.
26. The meat of hares and rabbits were tasty, desperately needed after the carcass put in a cool place for 1-2 days, and before the pre-cooked meat marinate.
27. Beef cooked faster if its pre-recapture wooden hammer or hoe and add water 1-2 tablespoons of vinegar.
28. Mince for meatballs or chopped steaks can not be stored for a long time, even in the refrigerator. Due to salt the meat becomes reddish and fried chops or steak are obtained hard, tasteless, unappetizing to look at.
29. Grilled meat, poultry, fish and meat patties are ready, if punctured with a fork or a spoon push they imply clear juice.
30. Meat will be juicier if you boil it in large pieces. The meat should be cut pas wet board, as dry wood absorbs some of his juice.
31. The soup was tasty, washed beef should be dropped in a pot of cold water, causing meat juices boil and become less juicy beef and broth stronger. If beef dipped in boiling water, fat will be less strong, and juicy beef.
32. When roasting meat portions, do not cover bowl with a lid, so the steam does not escape, and settle on the meat and gives it a bad taste.
33. Boiled beef, ham, chicken should be removed from the broth just before use, otherwise the meat will be dry and less tasty.
34. The meat retains juiciness, flavor and vitamins, it should simmer in a pan with a tight lid closed, occasionally pouring a little water.
35. To cooked meat was juicy, it should be left up to the filing of the table in its own broth in a saucepan with the lid closed.
36. In processing the meat can not be too long to beat his hoe, as this broken meat tissue and follows nutritious juice.
37. Grilled meat is tasty and soft if for an hour before cooking it with mustard oil.
38. The surface of the meat that was roasting in the oven, is a more fragile, and the meat juicier if you fry to water it from time to time with water and rub with a slice of lemon.
39. Roasted or boiled meat will be more tender, if during cooking sprinkle it with a small amount of brandy.
40. If, before frying, sprinkle the meat with powdered sugar, it formed tasty fried crust.
41. To roast pork was tasty and toasty, you must first make a sharp knife several deep cuts on the surface.
42. To roast the meat was juicier before applying it on the table, it is necessary to hold it a little over a saucepan of simmering water.
43. Fry patties and meat should only in well-heated pan with fat.
44. When frying meat or fish pieces should not be poured into the pan, a large amount of fat as meat and fish absorb fat and become very heavy on taste.
45. When warming up cooked meat to sprinkle it with cold water, put in a pan and heat over medium heat.
46. Dishes with sauce before serving to warm up for 30-40 minutes in a hot oven. They will get a special taste and aroma.
47. For cutlet mass use stale white bread, as fresh prepared cutlets gives nasty tack. And white bread increases the volume of products, absorbs escaping meat juices and gives splendor Minced meat, juiciness, softness.
48. When the chops and steaks are prepared from minced meat, bread soaked in milk or water before you add it to the stuffing should not be strongly pressing.
49. If the cutlet mass lay onions, it is recommended not to mince, and grate.
50. To minced meat does not stick to hands at cutting cutlets, you wet your hands with water.
51. To patties do not stick to each other and carve better, add to stuffing a little potato flour.
52. Steaks and chops become softer if 1-2 hours before cooking grease the surface with a mixture of vinegar and oil.
53. Steaks, chops and steaks should fry just before serving.
54. Burgers will be more tasty and juicy, if you put the cutting into the middle of each piece of butter.
55. If you add the mince for meatballs some sour cream, grated carrots or potatoes, burgers will be softer and more luxuriant.
56. You can not fry patties and cook for a couple. To do this, put them in a colander set over a pan of boiling water and close the lid.
57. Large piece of meat, poultry or game carcass every 10-15 minutes to baste in which they are fried.
58. Not to overcook the meat, placed in highly-heated oven, it must be covered with oiled paper.
59. If meat is burnt in fire, you need to cut the burnt part, clean the pan, add the broth, put the meat and continue braising, turning frequently.

<center> <a href="http://1recipy.blogspot.com/2013/03/tip-meat-products-processing.html">Tip Meat Products Processing by Chef Rara </a></center>

What Is The Macrobiotic Diet?

Diet means long life, but otherwise follow up can have serious health consequences . This type of diet or rejects all processed food considered adulterated by being manipulated . The diet goes through ten stages of dietary restriction to carry exclusive feeding grain.

Foods are classified into two categories: Yin and Yang , having to be a harmony between the two to achieve the physical and mental wellbeing. Yin foods are all-natural foods: sugar, fruit, honey or alcohol. Yang foods should limit, some of them are: salty foods, red meat, poultry or coffee.

The diet consists of diets that are numbered -3 to +7. The first five animal foods eliminate progressively becoming more vegetarians. The rest is eliminating processed foods or processed until you reach +7 diet, in which only consumed cereal grains crushed. In addition, it reduces the amount of water consumed, which may lead to dehydration . this diet Features:

• Foods should be cooked with vegetable oil or water, clay or iron vessel and only salted with sea salt, no salt refined and / or supplemented.
• Non-consumption of fruits and vegetables treated with manure and fertilizers.
• It prevents food from countries away from the place where they live.
• Priority is given to seasonal vegetables.
• We avoid vegetables like potatoes, eggplants and tomatoes.
• Nothing spices or chemical ingredients.
• As fruitive only supported natural Chinese tea or Japanese.
• They are recommended for cereals with different preparation: rice, wheat, rye, corn, barley, millet ... However not recommend their meal.
• It minimizes fluid intake.
• Chewing each mouthful at least 50 times.

Nutritional consequences of diet adherence:

• As we pass from -3 to +7 diet begin to appear deficient in protein, iron, calcium, vitamins A, D, C and B12.
• Besides the high presence of philately decreases abosorción of the few minerals that may be, eventually emerging diseases such as anemia, scurvy, hypoglycemia or hipoproteinemias and thus malnutrition.

If you thought that follow a macrobiotic diet was easy you were wrong, to reach the stage -3 to +7 practically should you go to live in the country and cultivate yourself your own cereal and fruit .

Today the fashion of the macrobiotic diet is closer to -3 to +1 diet, which somewhat resemble the ovolactovegetarianas or vegan. What is clear is that strict monitoring part of this type of diet can lead to deficiencies, and follow-up today is virtually impossible, it is rather a part of philosophy that emerged at the beginning of last century, which today vestiges or substitutes.

Macrobiotic Diet

His supporters say the main factor to fight disease is food that nourishes the body and mind as they consider useless antidote use, whether allopathic, homeopathic or naturopathic, if not stop using "poisons" (saturated fats, high amount of sugar and salt, snuff, alcohol and drugs).

Therefore, states that practiced macrobiotics from discipline that aims to provide the means to get rid of bad habits, vices and food constraints imposed by a highly consumerist society.

Also, according to the fundamentals of this regime must be in harmony with nature, so the food choices must be made ??according to each season, climate and health. The macrobiotic diet is a way extreme vegetarianism combined with ideas from Zen Buddhist philosophy has found acceptance among believers in natural feeding and food "organic", and also many dissatisfied with the established social order and the modern food industry. His supporters traverse ten levels of dietary restriction until that feed grain only.

The macrobiotic diet is based mainly on the intake of whole grains such as rice, barley, maize and wheat, which can be eaten boiled, stewed, in soups, pies or cakes. It is also important to add to the fruit and vegetable diet, and for the animal protein that the body requires is advisable to combine the aforementioned foods with lean meat (fat) beef and skinless chicken and fish. addition, the scheme Eat less dairy products, which should be replaced by green leafy vegetables, as they contain lots of vitamins A and C, calcium, potassium, iron and folic acid, which prevents nutrient deficiency. Notably, some say that this diet is prohibitive and can lead his followers to be malnourished, but actually allowed to eat all foods, the key is to choose the best quality balancing quantities.

Balance between yin and yang foods

Classify foods into two categories: ying (Food liabilities) and yang (active food). There must be a balance between yin and yang foods to achieve health and fitness and mental health. For them, some yin foods are: carp, clams, watermelon, potatoes, prunes, sugar, honey and garlic. Horse meat, chicken eggs and duck, pork and caviar are yang. Cereals, and vegetables offer the best balance between yin and yang. Among the nutrients, most B vitamins and vitamin C are ying while soluble (A, D, E and K) and B6 are yang. These classifications are meaningless from any scientific standpoint.

The system consists of a series macrobiotic ten diets that are numbered from -3 to +7. The first five (-3 to +2) include decreasing amounts of animal foods, are practically vegetarian diets. The others are exclusively vegetarian and contain increasing amounts of wheat grains to the diet until 7 which is composed exclusively of crushed cereal grains.

Dehydration problems

This system advises a limitation in the drinking water, which can lead to serious dehydration problems as highlighted in a publication originated precisely to step out into the diets recommended a drinking water restriction (Grande- Covián, 1993). Other ideas unfounded this doctrine is that the body is able to perform the transmutation of chemical elements, whereby, for example, can be produced from sodium potassium and oxygen, which is entirely feasible.

Its use as a slimming diet

According to his followers no disease can not be cured using "natural" food and restricting the drinking water, and any disease is easier to cure the cancer through the use of a macrobiotic diet, especially the grade 7, ie, composed solely of the grain. It is also recommended for use as slimming diet.

A typical macrobiotic diet would consist of:

• 50-60% of grams of cereal. 
• 20-25 & vegetables. 
• 5-10% legumes. 
• 5% soups.

Seaweed varying proportions

It avoids all types of meat, milk or dairy products, and is usually rare among his followers the vitamin supplements (Kushi & Jack, 1987) often appear so serious nutritional deficiencies. 

thus consuming a macrobiotic diet can lead a protein deficiency, quantitative and qualitative (protein intake of low quality) and a significant deficiency in vitamin B12, C and fat soluble vitamins (A and D). Also, is low in calcium and iron whose absorption is hindered by the presence of phytates. Among nutritional deficiencies detected by consumers of this diet include anemia, scurvy, hypocalcemia and hypoproteinemia. As already mentioned, the drinking water limit recommended by the macrobiotic system is another serious danger. No wonder, therefore, that some of his followers recommending forget everything we know about nutrition. "

Although the macrobiotic diet is a diet old, has been considered as a serious risk to the health of the population (Grand Jury of the State of New Jersey, 1966), knowing deaths among his followers. Currently re-emerged and even women's magazines disclosure presented as a true panacea.

The macrobiotic diet divides foods into two types:

Ying foods

are foods that should be eaten sparingly, because their energy is debilitating: sugar, honey, alcoholic beverages, tropical fruits like banana, mango, kiwi, papaya, pineapple, watermelon, plums, vegetables like potatoes, eggplant, tomato , garlic and beets, milk, white bread, sausages, meat, eggs, clams, vitamin C, spices, processed foods, preserved foods, dyes or chemical ingredients.

Yang foods

are the food needed, because their energy is invigorating: cereals (wheat, rye, corn, barley, millet, oats), vegetables, seaweed, fish occasionally, vitamins A, B6, D, E and K, and vegetables grown without pesticides in home gardens, which has found wide acceptance among food industry rivals. It is very important to prepare steamed food should be cooked with iodized sea salt.

Example menu

Breakfast 

A Bancha tea or tea mu 

A cream of millet or rice with cinnamon and raisins sesame rice crackers with sesame puree or vegetable pate

Lunch 

A miso soup or vegetable with seaweed and soy sauce 

A combination plate of boiled rice with kombu seaweed and vegetable protein (legumes, seitan or wheat gluten, tofu or tofu, tempeh or fermented soybeans) 

A little cooked apple or cereal (grits or wheat) with fruit jelly made ??with agar-agar seaweed 

tea bancha A

Snack 

A tea 

Rice cakes with jam or vegetable paté

Dinner 

A vegetable soup with shiitake (Japanese mushroom) and daikon (turnip species) 

Vegetables steamed rice or some fish

Disadvantages Beware

Take as little protein can lead you to a risk of anemia and malnutrition. With this power have been cases of scurvy and calcium deficiency. Furthermore, as drinking water is restricted, it may suffer from dehydration or renal insufficiency.

As you may have noticed, many of the foods are hard to come by being of Japanese origin (millet, soybean, algae, tempeh, tofu, etc.). And maybe bother you that by not eating much, you can limit your social and family life and surrounding yourself with pure finish macrobiotic friends.

It is convenient to carry out this diet without any medical supervision, because as prevents vitamin supplements, low in calcium and iron, the main allies of women, can cause you nutritional deficiencies.

If you decide to try this diet, it is important to get regular medical examinations to keep track of your levels of iron and vitamin B12.

Chicken And Noodles

This soup is a typical first course in Spanish households, regardless of the region. You are sure to be served a chicken soup with either noodles or rice if you visit a Spanish family for any length of time. Spanish love soups and seem to eat them whether it is winter or summer. This soup is perfect for those cold winter evenings when you need something to warm you from the inside out. Luckily, it is an easy soup to make.

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Ingredients:

• 3 celery stalks, coarsely chopped
• 2 Carrots, coarsely chopped
• 1/2 yellow onions, chopped
• 3 Tbsp virgin olive oil
• 2 chicken backs
• 6 cups water
• 2 bay leaves
• 1/5 lb angel hair pasta
• salt to taste

Preparation:

Peel and coarsely chop vegetables. Heat large skillet over medium heat. Add 3 tbsp olive oil and sauté the vegetables for 2 minutes stirring constantly.

Add the chicken backs to the pan. Brown the chicken for 2-3 minutes. Add water and 2 bay leaves. Simmer for 1-1 1/2 hours. Salt to taste. Chicken will be soft and practically falling off the bones.

Bring soup to a fast boil. Break dry noodles in half and add noodles to soup. Cook until noodles are done. Serve while hot.

Want to Speed up the Cooking Time?

The Spanish commonly use pressure cookers to speed up the cooking time of soups, stews and bean casseroles. Used according to simple directions, they are safe and can save you lots of time.