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Tipo de texto: Procedimental, Patrón retórico predominante: Definición 16/01/2010

Posted by orlyproducciones in Uncategorized.


El presente texto es tipo procedimental porque indica cómo preparar una receta.  La mayoría de los verbos están en tiempo presente.

 Utiliza conectores que indican adición: “Add”

 Se encontraron los siguientes patrones retóricos


“Capsaicin is what gives peppers like jalapenos their spice and heat”


“Ingredients can be your first line of defense this year.”

 El texto:

 Kitchen Prescriptions

Monday, December 15, 2008


Each winter ushers in another cold and flu season and now is the perfect time to begin prepping yourself to strengthen your immune system and try to avoid getting sick altogether. To get started, you don’t have to look any further than you own kitchen cupboard.

Hot and hearty soups packed with ginger, garlic and other bacteria-busting ingredients can be your first line of defense this year. Warm broths have been proven to help reduce congestion and stews full of vegetables and beans can provide needed vitamins, nutrients and fiber. Plus liquids help you stay hydrated.

Most soups have some benefits, but look for those starring these special flavor favorites:

Garlic gets its unique flavor and odor from the compound allicin—a natural antibiotic that helps fight bacterial infections. Additional studies indicate garlic can help prevent and lessen the effects of the common cold.

Capsaicin is what gives peppers like jalapenos their spice and heat. It can also help loosen congestion and help you breath better. A runny nose can be an unwanted side-effect of spicy foods, but keep in mind the end result is that you will breathe better.

A natural anti-inflammatory, fresh ginger is packed with antioxidants. In fact the Chinese have been using it to ease sinus pain and sore throats for over 2,500 years.

For easy ways to work cold-preventing ingredients into your diet, try these great recipes.

Carrot and Ginger Soup 
1 cup chopped onion
2 tablespoons olive oil
4 cups diced carrot (5 or 6 large carrots)
3 cups cubed peeled potato (3 large potatoes)
1 tablespoon minced fresh ginger
3/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon curry powder
1/4 teaspoon black pepper
3 (15.75-ounce) cans low-sodium chicken broth

1. Cook onion in oil in a sauté pan over medium high heat until tender, about 4 minutes. Add carrot and potato and cook for an additional 2 minutes. Stir in remaining ingredients and bring to a boil. Cover and reduce heat.

2. Simmer for 50 minutes, or until vegetables are tender. Place in batches in a food processor and process until smooth. Return soup to pan and stir well.

Spicy Chicken Soup with Barley 
1 cup uncooked quick-cooking barley
3 (14-ounce) cans fat-free, less-sodium chicken broth
2 cups chopped onion
1 tablespoon olive oil
1 tablespoon chopped garlic
1 teaspoon minced jalapeno pepper
1 (12-ounce) package frozen mixed vegetables
2 cups chopped cooked chicken
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Combine barley and chicken broth in a large saucepan and bring to a boil. Reduce heat and simmer 7 minutes.

2. Cook onion in oil in a sauté pan over medium high heat until tender, about 5 minutes. Stir in garlic and pepper and sauté 3 minutes. Stir in frozen mixed vegetables and sauté 3 minutes. Combine cooked vegetable mixture, cooked chicken, salt, thyme, and pepper with barley and broth. Simmer 5 minutes or until thoroughly heated.

Vegetarian Four-Bean Chili
2 cups chopped onion
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 (14.5-ounce) cans diced tomatoes, undrained
2 cups canned chicken broth
1 (15 1/2-ounce) can garbanzo beans, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
1 (16-ounce) can small white beans, drained
1 (6-ounce) can tomato sauce
Shredded cheddar cheese

1. Cook onion and garlic in oil in a large soup pot over medium-high heat. Sauté until tender, about 5 minutes. Stir in remaining ingredients except cheddar cheese.

2. Bring to a boil and reduce heat. Simmer for 10 minutes. Ladle into individual bowls and top with shredded cheddar cheese.

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