Sunday, March 8, 2009

Starve a Cold & Feed a Fever

What a month it's been...My house (& me in particular) got hit with a good dose of the flu which is funny in hindsight because this is the first year I got the flu shot! Which brings me to my point..The one thing I can never get straight is that old expression we've all heard, you know...Starve a Cold and Feed a Fever or is it Starve a Fever and Feed a Cold...I can never quite get it right but that could just be because I love to eat and the idea of starving does not sit well with me. So having been hit with a really bad flu season in my house (not to mention me personally) I have gathered together some of my favorite sick (& well) recipes:

Mommy's Chicken Soup (my kids can't get enough of this)


* 1 whole (3-4 pounds) chicken (any fresh chicken will do)
* 1 medium turnip quartered
* 3 ribs of celery with leaves halved
* 12 parsley stems
* 2 large carrots quartered
* 2 large onions quartered
* Kosher or coarse salt
* Salt and pepper to taste

Clean the chicken and discard giblets or any other presents you've been given in the cavity. Salt the entire chicken inside and out liberally with kosher or coarse salt . Let the chicken stand for 35 minutes.

Wash salt from chicken and place in a medium to large stockpot. Cover chicken with turnip, celery, parsley, carrots, onions.
Cover with 4 or 5 quarts of cold water. Bring to a boil over high heat,
then immediately reduce the heat to simmer. Simmer for 1-1/2 to 2
hours, occasionally skimming the foam from the top.

Remove the chicken to a large platter when it is still firm and not falling apart. Remove the meat from the chicken and save for the soup and chicken salad . Then take the bones and return them to the pot and simmer for one more hour.

Strain the soup
into a large bowl and discard everything in the strainer keeping the carrots and celery to add back to the soup later if you like. Refrigerate
long enough to allow hardened fat to form on surface, then simply
remove the fat. Bring back up to heat with salt and pepper to taste.

Hint: You can add more vegetables at this point or start the process again with another chicken for a really rich broth.

Toast is another comfort food when I'm sick and while you can get creative with the toppings some of my favorite toasts are "french" :-) Here are some of those recipes as well...

French Toast

* 4 eggs
* 1 teaspoon sugar, optional
* 1 teaspoon salt
* 1 cup milk
* 10 to 12 slices white bread
* butter
* maple syrup or other syrup

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting
slices soak up egg mixture for a few seconds, then carefully turn to
coat the other side. Soak/coat only as many slices as you will be
cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until
bottom is golden brown. Turn and brown the other side. Serve French
toast hot with butter and syrup.
..Cinnamon French Toast

Salted butter

Sourdough bread slices

Vietnamese cinnamon (sometimes called Saigon cinnamon)
Preheat the oven broiler. Microwave the butter on High (100 percent
power) just long enough to soften, but not melt; a stick takes 15 to 20
seconds. Smear the butter on one side of each piece of bread; you need
only a thin coating, or alternating thin-thick dabs.
Dust with cinnamon, preferably in a mottled pattern, rather than
evenly. Finish by layering the sugar on top, about ½ to 1 tablespoon,
depending on the size of the bread slice. Place under the hot broiler.
Remove when the tops are sizzling and the edges of the crust are one
step away from burning. Serve with hot chocolate.

For the kids, big and little....
French Toast Sticks


* 3 eggs
* 3/4 cup milk
* 1 teaspoon vanilla
* 1 tablespoon butter
* 4 slices bread, each cut, lengthwise, into 4 pieces
* Sugar
* Cinnamon
* Maple syrup

Melt butter in skillet. Mix eggs, milk and vanilla in bowl. Beat well,
soak slices of bread. Brown the soaked bread in skillet. Sprinkle with a little sugar and cinnamon and serve with maple syrup.

Enjoy and stay well!!! I know I plan on it...


  1. All of these dishes sound delicious and would be great to feast on, well or sick!

  2. Hello,

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,


  3. chicken soup! Would love to have that even when im well! hehe :-)