Is everyone sick yet with all the changes of weather? Here in the DC area it is freezing one day and hot the next, I sure wish nature would make her mind up. I always make my family some homemade chicken soup and ginger tea when sick. And they really do work well for us. Here are some great recipes for you all and some great information at the bottom about what foods are great for fighting that cold.
We still have a lot to learn about the healing powers of food. But this much we know:
Chicken soup does help clear nasal clog. Ginger seems to settle stomachs. Dark greens such as spinach are loaded with vitamins A and C. And salmon is a great source of omega-3 fatty acids, which have an anti-inflammatory effect. Quite simply, a well-nourished immune system is better able to ward off infections.
1 chicken, cut into 8-10 pieces (remove skin, leave bone in)
8 cups of chicken broth
3 large cloves of garlic, chopped
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
1 cup uncooked long grain rice
1/2 cup fresh parsley, finely chopped
2 tablespoons fresh thyme
1. Pat chicken parts dry, season pieces with salt and pepper. Brown chicken parts in stockpot with 1 teaspoon of oil over medium-high heat for 6-8 minutes, turning once.
2. Add chicken broth to the pot, bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.
3. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard bones from chicken. Shred chicken and reserve. Discard chicken fat from atop soup. Return broth to simmer. Add onion, carrots, celery, and thyme. Simmer until vegetables soften, 8 minutes.
4. Stir in rice, parsley, and reserved chicken. Simmer until rice is tender, about 15 minutes.
1/2 cup thinly sliced fresh ginger
6 cups water
2 tablespoons honey or brown sugar
6 black tea bags or 6 teaspoons loose black tea (or more to taste)
Lemon wedges for garnish if desired
1. In a 4-quart saucepan, simmer ginger and water for 20 minutes. Place tea bags/loose tea into water and allow sitting for 5 minutes. Add honey or sugar and strain tea through a sieve if using loose.
7 healing foods to fight colds and flu
1. Chicken soup:
it’s been called nature’s penicillin and is at the top of the list for its curative powers. Hot chicken soup helps clear clogged airways, and the nourishing broth will give you more energy. Add plenty of vegetables, including onion and garlic, for extra healing power.
2. Hot and spicy food:
some people swear by garlic, horseradish, chilies or spicy sauces to help ease congestion. Cook Indian or other ethnic foods that contain these ingredients, or simply add a spicy sauce to foods for extra zip.
This fragrant bulb contains a flavoring agent called alliin which acts as a decongestant. Garlic is also believed to act as an antioxidant and destroy free-radicals, the active oxygen molecules that damage cells, so add garlic liberally to your favorite foods.
stay hydrated with plenty of liquids. Instead of coffee, fizzy or sweetened drinks have plenty of water and pure fruit juices. Hot beverages work better for some people, so consider chamomile or peppermint herbal tea, or sip on hot water with a slice of lemon.
5. Citrus fruits:
reach for citrus fruits to increase your vitamin C intake. Drink orange juice for breakfast, snack on half a grapefruit, or add tangerine slices to a lunchtime salad. Getting an increased amount of vitamin C is especially important if you smoke, as smoking increases both your risk of catching a cold and your body’s need for this protective vitamin.
6. Vitamin C sources:
Citrus fruits aren’t the only foods high in vitamin C. Potatoes, green peppers, strawberries and pineapple can help as your daily cold-fighting food arsenal.
Many people find fresh ginger root helps treat the coughing and fever that often accompany colds and flu. Try making a ginger tea: Pour a cup of boiling water over 2 tablespoons of freshly grated ginger and let it steep for 5 to 10 minutes.
7 healing foods adapted from iVillage
Knossos Restaurant is a small little Greek Café in Vienna that I could not believe I have ever noticed it or ate at. Next door to Knossos is Amphora (another Greek Diner) and Amphora Bakery (Greek Bakery). I was surprised to learn that they were all owned by the same person. The only difference in Knossos and Amphora is that at Knossos you get more food for less. Wow, now I am really glad we ate there. But I have to tell you that I have eaten at all three now and they are all very good. But Knossos is the best food for the price and size. I ordered the chicken was only one man working in the café and he was extremely nice. The entire place was starting to get souvlaki which is one of my favorite dishes and it was amazing. My husband had the gyro which was beef and lamb mixed and wow it was splendid. Therefilled but yet he was fast and pleasant the entire time, now that is what I call service.
I went to a Greek Festival this weekend and came across these. Wow they are almost identical to the recipe I posted just a few days ago which is called Lugiamat in Arabic. Also these are popular in Turkey as well.
2 1/4 ounces active dry yeast (1 packet)
1 tablespoon sugar
2 cups warm water (105-115º) — divided
3 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
Vegetable oil for frying
1 cup honey
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Ground cinnamon to taste
1/4 cup chopped walnuts
1. In a large mixing bowl, mix the yeast and sugar into 1/2 cup of the warm water. When the mixture turns foamy (about 5 minutes), stir in the remaining 1-1/2 cups warm water with the egg, flour salt, nutmeg and vanilla. Mix until the batter is thick but smooth. Cover with plastic wrap and set in a warm spot to rise for about an hour. (Don’t stir again or it will deflate.) The result should be a bubbly batter.
2. In a deep fryer or a large heavy pot, heat four inches of oil to 375º F. making sure there are at least 2 inches between the oil surface and the top of the pot. This should take about 20 minutes.
3. While the oil is heating, prepare the syrup by combining the ingredients in a small bowl or a 2-cup measuring cup.
4. Working in batches, slide dollops of the batter (about the size of a heaping tablespoonful each) into the hot oil at a time, making sure not to crowd the pan. The dollops will puff up and float to the top. Turn the puffs occasionally with a slotted spoon until they are a deep golden brown on all sides and very crisp, about 2-4 minutes total. Remove carefully and drain on paper towels. Dust the puffs generously with cinnamon, drizzle with the honey-lemon syrup. And sprinkle with walnuts.
Yields: 36 servings