Friday, April 19, 2013
I’ve been playing Aussie football here in the US for a few weeks now, and I definitely need a massage. Last week I landed on my neck, yes my neck, and it’s still sore.
I think it’s time I went for a massage, I was just reading that a massage can speed your recovery by an extra 50%. Massage therapy is also a great mood-lifter; I think all of us can agree on that one, every time I get a massage I feel great, and I vow to return sooner rather than later.
I was just reading about other major benefits of massage. Due to the fact that a masseuse sees more of your own skin than you do, and they spend their lives working with the human body, a masseuse has the ability to discover abnormalities on and under our skin. From skin cancer, to inflammation, even a tumor, massage therapy can be used as a means of detecting serious life-threatening issues. I guess it’s not just a way to relax then.
Prep time: 20 min
Ingredients:3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest
Preparation:Preheat the oven to 425 degrees F.
Butter a large baking dish.
Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.
Place the crepes, seam-side down, in the baking dish.
Cover with foil and bake until the filling is hot, about 15 minutes.
Melt 3 tablespoons butter in a skillet over medium-high heat.
Add the shallot and cook until it softens, about 1 minute.
Add the asparagus and cook until just tender, about 3 minutes.
Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes.
Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.