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Recipes to treat Cold & Flu symptoms

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<TABLE style="BACKGROUND-REPEAT: no-repeat" height=139 cellSpacing=0 cellPadding=0 width=430 background=/NR/rdonlyres/85C1281A-1A06-41FE-9769-2F91BF5A4732.jpg border=0><TBODY><TR><TD style="PADDING-LEFT: 10px; PADDING-TOP: 40px" vAlign=top> </TD></TR><TR><TD>Can Chicken Soup or Tea Clear My Cold Symptoms?

</TD></TR></TBODY></TABLE>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. So eat healthy this winter

Charlotte's Chicken Soup </FONT>

1 chicken, cut into 8-10 pieces (remove skin, leave bone in)

8 cups of chicken broth (homemade is preferable, but unsalted, low-fat canned is fine.**)
3 large cloves of garlic, chopped
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced

(If your children won't eat the above vegetables, you may leave them out.)
8 ounces dried wide egg noodles or 1 cup uncooked long grain rice
1/2 cup finely chopped fresh parsley
2 tablespoons fresh thyme or 2 teaspoons dried thyme

Pat chicken parts dry. Season pieces with salt and pepper. Brown chicken parts in a heavy Dutch oven with 1 teaspoon of canola oil over medium-high heat for about 6-8 minutes, turning once.

Add chicken broth to the pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard bones from chicken. Cut or pull apart chicken meat into bite-sized pieces and reserve.

Spoon fat off top of chicken broth. Return broth to simmer. Add onion, carrots, celery, and thyme. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead, but be sure to store broth and meat separately in the fridge.)

Stir in noodles, parsley, and reserved chicken. Simmer until noodles are tender, about 5 minutes. If using rice, simmer until rice is done. Season soup to taste with salt and pepper. Ladle into soup bowls and garnish if you like with parsley.

** Canned soup can be made to taste more homemade by simmering it for about 45 minutes with a couple of celery stalks, carrots, half of an onion chopped, a bit of garlic, some peppercorns, and a bay leaf. Strain before using.

Ginger-Cinnamon Tea</FONT>
(Ginger is purported to soothe an upset stomach.)



1/2 cup thinly sliced fresh ginger
6 cups water
2 cinnamon sticks
2 tablespoons honey or brown sugar
lemon wedges for garnish if desired

In a saucepan, simmer ginger, cinnamon, and water 20 minutes, or more for stronger tea. Add honey or sugar and strain tea through a sieve.

Hot Lemonade

(Great for a sore throat.)
4 lemons
several slices of ginger root
honey to taste

Juice several lemons, then scrub the peel well. Slice it thinly, and add to the juice.
Cover all with plenty of boiling water, cover, and steep until cool.
For added benefit, add several slices of ginger root before covering with water.
Strain off the liquid, add honey and additional water to taste. Drink hot.


Mixed Greens and Fennel with Ginger Dressing

</FONT>(Ginger is purported to be great for a cold. So is fennel.)


1 bag of fresh spinach or mixed salad greens
2 fennel bulbs (cleaned, cut in half lengthwise, and sliced thinly crosswise)
For the dressing:
2 scallions, finely chopped
1 garlic clove, minced
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped, peeled fresh ginger
1 tablespoon honey
1/4 cup canola oil




Blend first seven dressing ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
Toss fennel and greens with dressing. Enjoy!

Slow Roasted Salmon with Fennel Orange Salsa

4 Salmon filets with skin on
salt, pepper to taste
3 tablespoons fresh herbs (I recommend chives, rosemary, or thyme.)

For the salsa:


1 fennel bulb finely diced, plus 1 tablespoon minced fennel leaves
1/2 cup finely diced oranges
10 green olives pitted and minced
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice, or to taste

Preheat oven to 250 degrees. While it's heating, make the salsa.
In a medium bowl, stir together the fennel bulb and leaves, the diced orange, the olives, the juices, and salt and pepper to taste.

Then, place salmon skin side down on a baking sheet sprayed with olive oil. Brush fish with a bit more olive oil, sprinkle salt and pepper, and press the herbs into the flesh. Set aside.

When the oven is hot, "slow-roast" the salmon for 17 minutes. It may not look done, but it is! Serve salmon with salsa on the side.

© 2003 WebMD Inc.
 
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Harley, you're ahead of us all! Gonna print off all those recipes now so i'll be ready for when my winter cold arrives! Thanks


 
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Your timing is great Harley. I'm pretty sick right now and will try anything! Thanks!

Originally Posted by Harleymom10860
<TABLE style="BACKGROUND-REPEAT: no-repeat" height=139 cellSpacing=0 cellPadding=0 width=430 background=/NR/rdonlyres/85C1281A-1A06-41FE-9769-2F91BF5A4732.jpg border=0><TBODY><TR><TD style="PADDING-LEFT: 10px; PADDING-TOP: 40px" vAlign=top> </TD></TR><TR><TD>Can Chicken Soup or Tea Clear My Cold Symptoms?

</TD></TR></TBODY></TABLE>

<!-- END: Header --><!-- <table cellspacing="0" cellpadding="0" border="0" bgcolor="black" width="175" align="right"><tr><td> <table border="0" cellpadding="10" cellspacing="1" width="100%"> <tr> <td bgcolor="#FFFCE0" class="thirdcol"> Charlotte's Chicken Soup

Ginger-Cinnamon Tea

Hot Lemonade

Mixed Greens and Fennel with Ginger Dressing

Slow Roasted Salmon with Fennel Orange Salsa

</td></tr></table></td></tr></table> /NR/rdonlyres/230CBC7F-CD47-458B-B2C6-3A9C419C5839.gif -->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.

So eat healthy this winter.






Charlotte's Chicken Soup </FONT>

1 chicken, cut into 8-10 pieces (remove skin, leave bone in)









8 cups of chicken broth (homemade is preferable, but unsalted, low-fat canned is fine.**)

3 large cloves of garlic, chopped

1/2 cup chopped onion

2 carrots, peeled, thinly sliced

2 celery stalks, sliced

(If your children won't eat the above vegetables, you may leave them out.)

8 ounces dried wide egg noodles or 1 cup uncooked long grain rice

1/2 cup finely chopped fresh parsley

2 tablespoons fresh thyme or 2 teaspoons dried thyme

Pat chicken parts dry. Season pieces with salt and pepper. Brown chicken parts in a heavy Dutch oven with 1 teaspoon of canola oil over medium-high heat for about 6-8 minutes, turning once.

Add chicken broth to the pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard bones from chicken. Cut or pull apart chicken meat into bite-sized pieces and reserve.

Spoon fat off top of chicken broth. Return broth to simmer. Add onion, carrots, celery, and thyme. Simmer until vegetables soften, about 8 minutes.

(Can be prepared 1 day ahead, but be sure to store broth and meat separately in the fridge.)
Stir in noodles, parsley, and reserved chicken. Simmer until noodles are tender, about 5 minutes. If using rice, simmer until rice is done. Season soup to taste with salt and pepper. Ladle into soup bowls and garnish if you like with parsley.

** Canned soup can be made to taste more homemade by simmering it for about 45 minutes with a couple of celery stalks, carrots, half of an onion chopped, a bit of garlic, some peppercorns, and a bay leaf. Strain before using.
















Ginger-Cinnamon Tea </FONT>

(Ginger is purported to soothe an upset stomach.)









1/2 cup thinly sliced fresh ginger

6 cups water

2 cinnamon sticks

2 tablespoons honey or brown sugar

lemon wedges for garnish if desired

In a saucepan, simmer ginger, cinnamon, and water 20 minutes, or more for stronger tea. Add honey or sugar and strain tea through a sieve.
















</U>Hot Lemonade








</FONT>

(Great for a sore throat.)

4 lemons

several slices of ginger root

honey to taste

Juice several lemons, then scrub the peel well. Slice it thinly, and add to the juice.

Cover all with plenty of boiling water, cover, and steep until cool.

For added benefit, add several slices of ginger root before covering with water.

Strain off the liquid, add honey and additional water to taste. Drink hot.

Mixed Greens and Fennel with Ginger Dressing

</FONT>(Ginger is purported to be great for a cold. So is fennel.)

1 bag of fresh spinach or mixed salad greens

2 fennel bulbs (cleaned, cut in half lengthwise, and sliced thinly crosswise)

For the dressing:

2 scallions, finely chopped

1 garlic clove, minced

2 tablespoons oriental sesame oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon chopped, peeled fresh ginger

1 tablespoon honey

1/4 cup canola oil









Blend first seven dressing ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)

Toss fennel and greens with dressing. Enjoy!

Slow Roasted Salmon with Fennel Orange Salsa

4 Salmon filets with skin on

salt, pepper to taste

3 tablespoons fresh herbs (I recommend chives, rosemary, or thyme.)

For the salsa:

1 fennel bulb finely diced, plus 1 tablespoon minced fennel leaves

1/2 cup finely diced oranges

10 green olives pitted and minced

1 tablespoon fresh orange juice

1 teaspoon fresh lemon juice, or to taste

Preheat oven to 250 degrees. While it's heating, make the salsa.

In a medium bowl, stir together the fennel bulb and leaves, the diced orange, the olives, the juices, and salt and pepper to taste.

Then, place salmon skin side down on a baking sheet sprayed with olive oil. Brush fish with a bit more olive oil, sprinkle salt and pepper, and press the herbs into the flesh. Set aside.









When the oven is hot, "slow-roast" the salmon for 17 minutes. It may not look done, but it is! Serve salmon with salsa on the side.

 
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You are very welcome ladies
. Sure hope you get to feeling better soon Diva, and Laura, I send you good luck wishes to stay flu and cold free.




 

Geek2

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These reciepies are great! Thanks for the post.

 
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Hi Kim-I'm still a bit sick and was wondering what is EVOO?

Originally Posted by naturally Garlic is also a natural antibiotic ..warding off lots of nasty things. Thus why many put in Chicken soup (well ..Italians especially). If your kids won't eat those veggies ...still use them ..but put in cheese cloth and tie with string ...pull out after cooking and before serving. That way the flavors are in there ...along with the bennies of the garlic. Another suggestion is to put some EVOO in a jar and put a few cloves of garlic in it ...lid it and store someplace for a few days. You'll have infused the oil with the garlic and can spoon out that oil and use in soups/stews, etc w/o actually adding any more garlic! (I sometimes put a smidge in Liptons' boxed noodle soups if I'm in a pinch where I can't make homemade).
 
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Oh, thanks, I would have never guessed.

Originally Posted by naturally Extra Virgin Olive Oil (doesn't have fillers in it)
 
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evoo is from the first pressing of the olives, so its lighter and less bitter than subsequent pressings. thanks for posting, harleymom. i swear by maneschewitz chicken soup & matzo ball mix. it comes in a box, and the chx broth is so full bodied and delicious. BF makes it for me when im sick.

 
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Down-Home Chicken Stew <TABLE cellSpacing=0 cellPadding=0 border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD>
</TD></TR><TR><TD colSpan=2>From Cooking Light</TD></TR><TR><TD>
</TD></TR></TBODY></TABLE>


2 cups diced peeled baking potato, divided

1 cup diced peeled turnips (about 6 ounces)

2 (16-ounce) cans fat-free, less-sodium chicken broth, divided

3 tablespoons 2% reduced-fat milk

1 teaspoon butter or stick margarine

2 cups thinly sliced leek (about 2 large)

1 teaspoon dried thyme

4 garlic cloves, minced

1 cup sliced carrot

4 cups torn turnip greens

3/4 pound skinned, boned chicken breast, cut into 1/2-inch pieces

1 teaspoon white vinegar

1/2 teaspoon hot pepper sauce

1/4 teaspoon salt

1/8 teaspoon black pepper

Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan, and bring to a boil. Reduce heat; simmer 8 minutes or until tender. Combine potato mixture and milk in a blender or food processor; process until smooth.

Heat the butter in a large, heavy saucepan over medium-low heat. Add leek, thyme, and garlic; sauté 12 minutes or until leek is tender. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes. Stir in the greens and chicken. Cover and simmer 12 minutes or until chicken is done. Stir in the potato purée, vinegar, pepper sauce, salt, and pepper; simmer, uncovered, 6 minutes.

Yield: 5 servings (serving size: 1 1/2 cups)

 
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HERBAL INHALER

The aromas from this herbal infusion will aid in clearing your stuffy nose.

2 quarts water

1/4 cup fresh or 2 tablespoons dried yarrow

1/4 cup fresh or 2 tablespoons dried peppermint

1 tablespoon fresh or 2 teaspoons dried rosemary

1 tablespoon fresh or 2 teaspoons dried thyme

Place the water in a saucepan on the stove. Add all of the herbs. Simmer uncovered over low heat for 30 to 45 minutes. This allows the herbal essences to drift through the house. Do not allow the pan's contents to boil dry. To simmer these herbs without having to keep as close an eye on them, place the herbs and hot water in a slow cooker. Leave it uncovered and set on high. This can be left unsupervised for an hour or two.

 
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COLD AND FLU RECIPES

Most people have trouble avoiding a cold or flu, especially in the winter. This recipe will provide you with herbal comfort when you're ill.

* HERBAL BROTH

Flavorful, warming, and packed with vitamins, this broth can be sipped easily from a mug.

6 minced garlic cloves

1 tablespoon olive oil

2 cups water or vegetable broth

1 teaspoon fine-chopped fresh cayenne pepper, or 1/2 teaspoon dried powdered cayenne

1 teaspoon fine-chopped fresh or 1/2 teaspoon dried rosemary

1/2 teaspoon fresh or 1/4 teaspoon dried thyme

Pinch to 1/4 teaspoon salt, to taste, if the vegetable broth is unsalted Add the garlic to the olive oil and saute over high heat briefly, until the garlic starts to change color. Add the broth or water, turn the heat down to medium-low, and simmer for 20 minutes. Add all of the herbs and salt to taste. Simmer for 5 more minutes, then serve. Sip slowly.

 
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This sounds like it'll help my head cold. Thanks Tess!

 
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Originally Posted by keaLoha This sounds like it'll help my head cold. Thanks Tess! You are very welcome Gail, hope you are over your cold and feeling better soon.
 

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