Flu Stew Recipes
FLU STEW
This originates from early fall of 2008 when I had the flu, and had looked up what to eat when you had it. The answers my research came up with were protein, and aromatic vegetables such as garlic and onions. I have made several versions of this stew using whatever meat I have at hand, and it always turns out well. NOTE: ONLY DRINK FLUIDS WITH A FEVER. After your fever breaks, then have the stew. A day after I had the stew my flu symptoms were 50 - 75% gone. This is not a cure-all, but it does give your body what it needs to get back on its feet. It's also GREAT for preventing the flu. To save time, in the directions, I prepare the next ingredient while the one I just added is cooking; for example, if I just added the wine, I will then start cutting the carrots and mushrooms, and add them when I'm done, and continue. You can try it with or without meat or cabbage, or you can substitute or add different veggies, tofu, or beans, and it should still turn out just fine. Hope it benefits you as much as it has me.
Provided by Chef Brad 1119502
Categories Stew
Time 1h15m
Yield 8-10 quarts, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse lentils, add to small pot of boiling water, cover and turn down heat to simmer for 30 minutes.
- In large pot add olive oil, garlic, onions and a few dashes of Essense; bring up heat to medium and stir until onions start to brown, then turn down heat to warm and prepare the meat.
- Add meat. Bring heat to medium and stir until meat is half or almost cooked.
- Add potatoes along with a few dashes of Essense, and stir until they start to brown.
- Add wine. Cook for five minutes at medium heat or hot enough to boil the wine so the alcohol evaporates.
- Add carrots and mushrooms and stir a few minutes.
- Add chicken broth.
- Add Salt.
- Drain lentils after their thirty minutes time is up, and add to stew.
- Add a few dashes of Essense, stir, and bring to a boil.
- Add cabbage, a few dashes of Essense, cover, turn heat down to simmer or low, and cook for 30 minutes.
- Stir, and serve.
FLU-FIGHTER COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h12m
Yield 30 cookies
Number Of Ingredients 18
Steps:
- Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
- Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
- Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.
- Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.
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