Com­fort foods re­store feel­ings of good health

Moose Jaw Express.com - - TV Guide Express - By Joyce Wal­ter For Moose Jaw Ex­press

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.

•••

Ba­nana Pud­ding

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 ron­joy@sasktel.net

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