Siobhan Perricone > wrote in
:

> On Fri, 11 Feb 2005 07:52:55 -0500, Michael Horowitz <Michael
> Horowitz >> wrote:
>
> >I had a week of some GI virus, two weeks feeling better, and the
> >last week devoted to a cold. My appetite is good, but I need to
> >bring my strength up. I can do some shopping later today.
> >Anyone got suggestions for 'get back the energy' meals? - Mike
>
> My old stand by here is garlic chicken soup, maybe with matzo balls
> floating in it (or dumplings, I prefer dumplings to noodles). Garlic
> is supposed to be good for boosting your immune system, though I
> can't say it does that for sure, it sure makes the soup nice.
>
> Everything is to taste in this but the ingredients are important for
> it to have the restorative properties you're looking for.
>
> chicken
> (I usually cut it up into chunks before cooking it in the broth,
> instead of cooking it whole then chopping it up)
> broth
> (I make mine with either Mrs. Grass chicken noodle soup mix sans
> noodles, or redi-base chicken base, but that's just because I can't
> be arsed to make my own broth most of the time)
> potatoes
> (nice waxy potatoes are best in this, yukon golds are very
> flavourful but long whites are good too, I'm not as fond of the baby
> reds) onions, coarsely chopped
> garlic, at least 10 cloves, minced
> fresh parsley
> (important for the vitamins it imparts to the soup)
> celery, finely chopped
> carrots, finely chopped
> scallions, chopped
>
> optional: matzo balls or dumplings
>
> I put everything but the chicken and the scallions into a giant pot
> of broth and let it cook until the potatoes are starting to get
> soft. Then I put in the chicken and let that cook thoroughly for a
> while. After it's ready I'll toss in matzo balls or dumplings and
> let them cook. Then when I serve it I sprinkle the chopped scallions
> over the soup.
>
> This is a really hearty, rich, tasty soup that is comforting and
> still gives me a lot of energy.
>

What she said except I chuck in one bunch of bruised lemon grass, a
parsnip, 2 forked lemons, a halved large onion with skin and a large lump
of peeled fresh Ginger (sliced up thin) into the broth and let that
simmer a while (then discard) before adding anything else. Adds flavour
and freshens up prepared/canned chicken stock. Also I like to add some
Readibase turkey base to my chicken stocks...

Crockpots are very handy for this sort of thing. So are pasta pots (the
liner can strain out the added flavour improvers)

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban