CYNTHIA SIMONDS' FLU FIGHTING RECIPES
Cynthia Simonds is the author of SUPERB MAINE SOUPS and other cookbooks.
A printable version of Cynthia's "flu-fighting" recipes can be found on the 207 Kitchen section of our website.
For more information on Cynthia Simonds click here: CYNTHIA SIMONDS
Cynthia Finnemore Simonds Recipes to Fight the Flu and Feel Better
Here are a few recipes to make when you're under the weather. The fastest one is the quick chicken soup. If you've got a little more energy, making stock from scratch is the best way to go. These are sure to help you on the road to recovery!
Quick Chicken Noodle Soup
Always a crowd pleaser. It's been my daughter Elizabeth's favorite since she was a baby. This soup is easy and delicious, great for a weeknight or when you're not feeling up to snuff.
1 Tablespoon butter or vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
6 cups chicken broth
1 Tablespoon chicken bouillon paste or powder
2 cups chopped cooked chicken breast
1 1/2 cups egg noodles
1 Tablespoon chopped fresh parsley
salt and pepper to taste
In a large saucepan melt butter over medium heat. Cook onion, celery and carrots in butter until fork tender, 5 minutes. Pour in chicken broth and stir in chicken, bouillon, and noodles. salt and pepper. Bring to a boil. Reduce heat and simmer 20 minutes. Adjust seasonings. Serve sprinkled with fresh parsley.
Asian Chicken Pepper Pot with Chili-Chive Oil
If you are looking for a spicy version of wonton soup- here it is. You can substitute 1 teaspoon of molasses if you cannot find thick sweet soy sauce. Both wonton wrappers and edamamme are readily available in either the produce or freezer section of most markets.
1 stalk lemon grass
6 cups chicken stock
1" piece fresh ginger root, peeled and grated
2 lemons- zest and juice
10 szechuan peppercorns
3 seeded and finely chopped, Anaheim peppers
8 scallions, thinly sliced
2 cloves minced garlic
1 Tablespoon soy sauce
1 -2 teaspoons thick sweet soy sauce
1/4 cup chopped fresh Cilantro
4 cups cooked chicken- cut in bite sized pieces
2 cups edamamme (soy beans)
4 oz wonton wrappers
black sesame seeds (optional)
Cut zest off of lemons in wide strips. Pour chicken stock in a medium saucepan. Add, ginger, lemon zest, peppercorns, peppers, 1/2 of the scallions, garlic, soy sauce and sweet soy sauce. Peel any outer dry leaves off of the lemon grass. Crush it with the side of a chef knife or bend it back and forth a few times to release the oils. Cut into 2 inch sections add to the pot. Simmer 30 minutes. Pour soup through a fine mesh strainer and discard solids. Cut the wonton wrappers into 3/4 inch strips. Pour soup through a strainer and discard solids. Add cilantro, chicken, edamamme and wonton wrapper strips. Simmer gently 15 minutes. Serve sprinkled with sesame seeds and remaining scallions. Drizzle with Chili Chive Oil
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped chives
1/2 teaspoon cayenne pepper
Puree oil, chives, and cayenne in blender. Pour through a fine mesh strainer. It's handy to have a squirt bottle to dispense this oil.
All you can eat vegetable soup- this one is freedom in a bowl. It's wonderful when eating healthy tastes so good!
Makes a large batch and freezes well.
2 Tablespoons olive oil
3 large onions, chopped
6 carrots, peeled and chopped
6 ribs celery, chopped
3 cloves garlic, minced
1 (28 ounce) can diced tomatoes with juice
3 cups cauliflower florettes
2 cups fresh cut yellow wax beans
3 zucchini, chopped
6 cups fresh baby spinach
2 cups chopped fresh kale
1/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
2 Tablespoons chicken or vegetable bouillon paste or powder
1/2 teaspoon fresh ground black pepper
12 cups chicken or vegetable stock
Garnish: snipped chives or chopped celery leaves
In a Large saucepan, heat oil. Add onions, carrots, celery and garlic. Cook, stirring occasionally, 5 minutes. Add remaining ingredients. Bring to a boil and simmer, covered on low heat 30 minutes. Adjust seasonings with salt and pepper. Garnish with chives or celery leaves.
Serve with a lightly dressed salad for a healthy meal.
Chicken or Turkey Stock
Yield: 3 quarts
4 lb chicken or turkey bones, cut into pieces
chicken or turkey giblets and neck, chopped
13 c cold water
1 medium onion
2 leeks, halved lengthwise and rinsed
2 stalks celery, halved
2 t salt
6 sprigs parsley
6 sprigs fresh thyme
3 cloves garlic
3 bay leaves
In a kettle, combine the chicken or turkey bones, giblets, neck, and 12 cups of cold water. Bring the water to a boil. Skim the frothy foam from the top and discard.
Add another cup of cold water and bring to a boil again. Skim the foam from the top again and discard.
Add the onion, leeks, carrots, celery, salt, parsley, thyme, garlic, and bay leaves. Lower the heat and simmer the stock for 2 hours, continuing to skim and discard the foam as it forms.
Remove the chicken or turkey from the kettle. Let cool for 10 minutes or until it's cool enough to handle. Remove the meat and skin from the bones, and reserve the meat for later use.
Break apart the bones and return them with the skin to the kettle. Simmer the stock for 2 more hours, adding boiling water if necessary to keep the bones covered.
Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Discard the solids and chill the stock. When the stock has cooled, remove the congealed fat on top with a slotted spoon.
Throat Soother-Flu Battling Tea
This is the most wonderful thing to have at night before bed when you're feeling sick. The ingredients work magically together to help soothe a cough and settle your tummy. You can omit the alcohol if you'd prefer- it is just as good without. The whiskey is added because it acts to kill some of the itty bitty beasties that keep your throat aching.
Makes one serving.
Into a large mug place:
Juice of one lemon
1 heaping Tablespoon finely diced fresh ginger root
1 Tablespoon raw honey - it looks creamy in the jar
a pinch of cayenne pepper
1 oz whiskey or rum (or vodka if you don't like the taste of either of the others}
Fill the remaining space in your mug with very hot or boiling water.
Stir gently until the honey has dissolved. Drink Tea as warm as you can manage.