Comfort foods restore feelings of good health
When one isn’t feeling all that great, in fact in bed feeling sorry for one’s self, the days of being looked after by a doting parent come clearly to mind.
Despite the Vicks on the chest, the cod liver oil paste and the throat cringing Buckley’s Cough Syrup (I preferred Jack and Jill but doubt it worked as well), being under the weather had moments that all of us remember — homemade comfort foods.
This week’s recipes are some that I enjoy when I’m sick, as long as someone else is on hand to do the cooking.
Sick-Day Apple Sauce
4-5 McIntosh apples, peeled, cored and sliced 1 cup water
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2-cup or more brown sugar
Place prepared apples in a heavy pot, add water and spices. Heat gently until apples start to soften. Add in brown sugar and stir. Mash most of the lumps out of the apples. Taste and add more sugar if desired. Eat while slightly warm, over ice cream.
Homemade Chicken Noodle Soup
2 tbsps. olive oil
1 cup carrots, sliced
1 cup celery, diced
1 cup sweet onion, diced
8 cups low sodium chicken broth
2 bay leaves
1/2 tsp. dried oregano
1 tsp. pepper
12 oz. wide egg noodles
2 cups shredded, cooked chicken
3-4 tbsps. chopped parsley leaves
1 tbsp. lemon juice salt to taste
To a large stockpot, add the oil and heat to warm. Add carrots, celery and onion and saute for 7 minutes until vegetables begin to soften. Add chicken broth and seasonings. Bring to a boil and allow to boil gently, about 5 minutes or until vegetables are tender.
Add egg noodles and boil for 10 minutes until noodles are soft. Add chicken and lemon juice and boil 1-2 minutes until chicken is warmed through. Add salt to taste. You may need to add water if more broth is desired. Soup will keep safely in refrigerator for 5-7 days.
3 cups cold milk
2 pkgs. vanilla or banana instant pudding 3 bananas, sliced
1-8 oz. Cool Whip topping, thawed
Beat pudding mixes and milk with a whisk for two minutes. Let stand five minutes.
Chop bananas into pudding and mix. Cover with Cool Whip and refrigerate for three hours.
Note to readers: In last week’s column, the recipe for Sour Cream Raisin Pie was missing two key ingredients for the filling: 1 1/2 cups sour cream and 3 egg yolks. Sorry for the confusion.
Joyce Walter can be reached at email@example.com