Chef Michael Symon shares recipes to reduce inflammation from new cookbook
Autoimmune issues don't have to keep you from eating delicious foods. In fact, with the right ingredients and bold recipes, everyone can enjoy healthy and satisfying meals.
Chef Michael Symon, who has lived with pain caused by inflammation for years, is sharing his experiences and knowledge of foods to avoid and the best ingredients to embrace to help counteract and manage autoimmune disease -- while keeping him excited about cooking and eating.
His new book, "Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and Inflammation," includes personal stories and highlights how something as simple as walnuts, bone broth, oregano oil and more can improve how you feel after a meal.
Check out two of his new recipes below for anti-inflammatory dishes that are packed with flavor.
Sheet Pan Chicken Thighs and Butternut Squash
Ingredients
1/4 cup extra-virgin olive oil
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon cayenne pepper
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 small butternut squash, cut lengthwise and seeded
Directions
Preheat the oven to 425 degrees. Line two sheet pans with foil.
In a medium bowl whisk together the olive oil, paprika, cinnamon, ginger and cayenne.
Using paper towels, pat the chicken dry. Season both sides with a pinch of salt and a twist of black pepper. Coat both sides of the chicken with half of the spice paste and arrange skin-side down on one of the pans, making sure to leave space between the pieces. Coat the exposed flesh of the squash quarters with the remaining spice mixture and arrange skin-side down on the other pan, making sure to leave space between the pieces.
Transfer both pans to the oven and cook for 45 minutes, occasionally turning the squash to achieve even browning.
After 45 minutes, flip the chicken. Continue cooking until the squash is deeply caramelized and soft, and the chicken is golden brown and the thickest part reaches an internal temperature of 160 degrees, about 15 minutes longer.
Power Salad
Ingredients
1/2 cup walnut halves
1 cup quinoa, rinsed
Kosher salt and freshly ground black pepper
1/2 cup dried cherries
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon raw honey
1 small red onion, halved and thinly sliced
3 cups finely sliced kale leaves and tender stems
3 cups finely sliced baby spinach
1 garlic clove, minced
Directions
Preheat the oven to 350 degrees.
Arrange the walnuts on a sheet pan and cook until aromatic and lightly toasted, about eight minutes. Set aside.
In a medium saucepan, combine two cups waters, the quinoa, and a pinch of salt. Bring to a boil over high heat and then reduce the heat to a low to maintain a gentle simmer. Cook, partially covered, until the quinoa pops open and becomes tender, about 15 minutes. Remove from the heat, sprinkle the dried cherries on top of the quinoa, cover and set aside while you make the vinaigrette.
Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard, and honey. Season with a pinch of salt and a twist of black pepper. Add the onion, toss to combine, and set aside for five minutes.
Add the quinoa, kale, spinach, and garlic to the dressing and toss to combine. Taste and adjust for seasoning, adding salt and pepper as needed.
Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
