On Mon, 5 Dec 2005 23:43:41 -0800, "Nexis" > wrote:
>Ok, going on day 17 of this flu thing. My doc is up in arms because it's
>really screwing with my BG levels, and I'm out of ideas for things to eat
>that don't take any effort. ha ha.
>Made a huge pot of soup, that's been used for both chicken & noodles and
>tortilla, with the last bit of stock used for a spicy wonton soup to try to
>clear my head. Most foods are not the least bit appealing, but I'm quickly
>finding that eating nothing isn't any better.
>
>This flu thing goes a little like this: In the morning, congestion, both
>chest and sinus. Soon after, nausea and sinus draining. As if all of this
>isn't fun enough, there's round the clock coughing (started last Thursday),
>and fevers ranging from 101 to 105.8*f according to the aural thermometer.
>Aching and chills too, oh joy! So, I'm sure any one of you can see how
>cooking isn't a priority at the moment, yet take out doesn't appeal either.
>My husband cooked for a few days, but now he's got it too. Any ideas?? The
>stomach upset rules out alot of things, but any ideas are welcome.
>
>Yours humbly and with thanks,
>kimberly...considering begging her mom to come to town to take care of her
Seriously, call your mom. Since you're both sick, you'll have a
terrible time trying to take care of yourselves.
For the nausea, make a packet of jello, but use only hot water. Once
the powder is dissolved, drink the hot jello like you would broth or
tea. It's very soothing on the stomach, and if you do toss it back
up, it'll taste better than bile would have. It's between you and
your doctor whether you use regular or sugar-free.
Have you tried jook? Here's Ariane's recipe. The carb level is
listed after the recipe.
* Exported from MasterCook *
Chinese Rice Porridge (Jook) With Chicken And Scallions
Recipe By :Ariane Jenkins
Serving Size : 4 Preparation Time :0:00
Categories : comfort foods main dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup long-grain white rice
6 cups water or broth -- or more if needed
1 cup cooked chicken
3 scallions -- chopped
1 teaspoon sesame oil
soy sauce -- to taste
black or white pepper
In a crockpot, combine rice and water and cook on HIGH for about three
hours, or until rice grains have fully expanded and blended with the
water. When done, stir in cooked chicken, scallions, sesame oil, and
season to taste with soy sauce and pepper. This will give a thicker
consistency, add more water in the beginning if you want it more
soupy. Jook keeps very well in the crockpot if you keep it on LOW,
and can be refrigerated for several days, although it does thicken
when chilled.
Serves 4
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 243 Calories; 3g Fat (11.6%
calories from fat); 14g Protein; 38g Carbohydrate; 1g Dietary Fiber;
30mg Cholesterol; 31mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2
Lean Meat; 0 Vegetable; 0 Fat.
NOTES : "Jook" or "congee" is a rice porridge traditionally eaten in
China as breakfast. The texture can be watery and soup-like, or
thicker, like oatmeal, and the ingredients vary from all kinds of
meats and vegetables to Thousand Year Old Egg, and it can be served
with fried bread and pickled vegetables on the side. It's very
comforting, especially in cold weather or if you're not feeling well.
Here's a recipe that Victor posted at one point. Nutritional info is
based on the entire recipe.
* Exported from MasterCook *
Garlic Broth
Recipe By :Victor Sack
Serving Size : 0 Preparation Time :0:00
Categories : cheese soups/chowders
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 garlic cloves
2 bay leaves
2 sage sprigs
5 tablespoons olive oil -- good quality
4 slices stale bread -- crumbled
3/4 cup grated parmesan cheese -- good quality
1 quart water
salt -- to taste
Cut each garlic clove in half lengthwise, removing the green 'sprout',
if you prefer it that way. Pour the water into a saucepan, add salt
and the garlic. Bring to the boil and cook for 10 minutes. Add the
bay leaves, sage and 2 tablespoon of oil. Cook for a few minutes
more, then take from the heat and cover. Let stand for 15 minutes.
Mix the soup in a food processor, then put it back in the pan and heat
through. Meanwhile, put the crumbled bread in plates, sprinkle with
the cheese and pour over the rest of the oil. Pour over the hot broth
and serve.
Description:
"Simple garlic broth of the kind that is popular in Provence."
Cuisine:
"French"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1205 Calories; 89g Fat (66.2%
calories from fat); 36g Protein; 67g Carbohydrate; 3g Dietary Fiber;
48mg Cholesterol; 1691mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3
1/2 Lean Meat; 3 Vegetable; 15 1/2 Fat.
This one from Jill sounds both easy and delicious, as well. Again,
nutritional information is based on the whole recipe.
* Exported from MasterCook *
Mince
Recipe By :Jill McQuown
Serving Size : 0 Preparation Time :0:00
Categories : beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 cup water
3/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
hot mashed potatoes
Season beef with salt & pepper and cook in a skillet until browned.
Drain all but 1 tablespoon fat; stir in Worcestershire and water.
Cover and simmer 10 minutes. The "gravy" will be clear. Spoon over
hot mashed potatoes.
Description:
"It's simple, and because of its simplicity you won't expect a
wonderful flavor that will absolutely knock your socks off!"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1415 Calories; 121g Fat (77.7%
calories from fat); 76g Protein; 2g Carbohydrate; trace Dietary Fiber;
386mg Cholesterol; 1431mg Sodium. Exchanges: 0 Grain(Starch); 11 Lean
Meat; 18 Fat; 0 Other Carbohydrates.
NOTES : "My grandmother made a ground beef recipe and due to its
simplicity it appeared to be born of lean times when ground meat could
be had. She simply called it "Mince". (Mince is the word for ground
beef in the British Isles, and she was from Scotland.) I found out
later this is a fairly common way to prepare and serve it in
Scotland." ~Jill~
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