Arugula (Rucola)

Arugula (Rucola)

Next in the alphabetical order of vegetables and herbs comes the Arugula known also as “garden rocket” because it grows very fast in sunny gardens and rich soils, it was first used in the Mediterranean area in Roman times.
It has a peppery taste with 90% water that’s why it hydrates the body, it is full of fiber, vitamins A, C (to boost the immune system), and K (for bone strength), iron, magnesium and potassium, and various antioxidants that protects the body cells from harmful types of cancer.
Arugula also provides high levels of protein, vitamin B6, zinc, copper, and vitamin B5 for raising good cholesterol levels and lowering the bad and is very low in calories.
Fresh Arugula is found almost everywhere just make sure you buy the green ones not the yellow, it’s recommended to soak the leaves in cool water, add few drops of apple cider vinegar to clean them.
And guess what Arugula oil is very good for the human body, Egyptians and Indians used it long time ago to fight obesity and strengthen the hair, it is also used for pickling and cooking in Pakistan and northern India, the Greeks called it the “love potion”, it increases fertility and enhance sensual function and the experience of physical intimacy, I advise you readers to include a bouquet of Arugula with any gift of flowers or roses to your partners! Brilliant idea for sure …
Always eat in moderate way and choose your diet carefully and if you are suffering from any medical condition ask your doctor if it is safe for you to include Arugula in your food.
In a dry season like ours on the island of Curacao a warm Arugula chicken soup is very good to fight cold and boost the immune system, that’s why I will share with you this easy savory recipe!

Here’s what we need from the market for 2 persons:
-1 medium white onion, you will ask me why not a red or brown onion, usually white onion has more water in it and it adds up to the chicken broth while cooking
-a can of white or brown beans
-small bunch of arugula
-2 medium carrots
-2 pieces of chicken thighs and 2 pieces of drumsticks
-4 to 5 garlic pieces
– 1 or 2 cubes of chicken broth depend how salty you like the soup
-parmesan cheese if you like a topping
Start by cleaning the chicken pieces with vinegar and flour (I usually marinate them for few hours before using them in buttermilk or in vinegar and milk, it will make them more tender and easy to cook)then season them with salt, pepper and nutmeg and fry them, dry them on a special paper and divide them into smaller pieces , always keep the bones cause that’s where the benefit is , chop the onions and garlic into medium pieces and the carrots too into small cubes, Sautee them with the beans in olive oil or ghee for about 3mn then add the pieces of fried chicken , cover them with 2 to 3 cups of water and 2 cubes of chicken broth, let it boil then leave it on a low heat for 45 m or more till the chicken is ready, When serving, add about ¾ of a cup of chopped Arugula to the bottom of each bowl and pour the soup on top, garnish it with parmesan cheese if you desire and bon appetite!
© Reinshe2017