Recipes for Cold and Flu Season

Home made chicken noodle soup.

Everyone in our house is sick.  And by everyone, I only mean the two girls….but it has hit them so hard and has made them so germy that I’m sure it’s only a matter of time before literally everyone in our house will be sick.

We refer to this as the ‘going back to school cold’.  You see, everyone is outside all summer enjoying the fresh air, with lots of space to cough and sneeze without spreading their filth and pestilence to anyone else.

Then comes September.  The air gets colder and the kids return to school.  The kids and their teachers get corralled into their overcrowded classrooms where they proceed to cough and sneeze all over each other.  Can I borrow your …cough cough…eraser?  Hurry up, I need a turn at the … ACHOO! … water fountain.  Here take a sip from my water bottle…cough cough.  Sniff sniff sniff…wipe…high five!!

It’s horrifying for a semi germ phobic person such as myself to think of the thousands of ways that our kids bring their friends’ germs into our house every fall.  Our own germs are bad enough, we really don’t need to have some kind of imported germs coming in and making ours stronger and more powerful.  Don’t even get me started on what happens when family come to visit from all over Canada for Christmas.  Not only do the cousins get together….so do their germs!  However, at Christmas time we can self medicate from the vodka bottle in an attempt to sterilize the viruses and bacteria coming our way.  Or at least we become much less concerned about it. 

So with the knowledge that it is now October, and we have had the requisite incubation period for all of these germs to grow and turn into a cold and flu epidemic in the Weaver household, I have developed a dietary plan that I hope will help us to fight back.

Those of us who are not yet sick, (just incubating and spreading illness to everyone we meet), would benefit from a good hit of Vitamin C right now.  With this in mind I have gone and bought a bulk bag of oranges and a big flat of strawberries….which are starting to rot in the refrigerator…but at least I bought them.  Kind of like a sacrifice to the cold and flu Gods.

Those who are already sick and suffering….well, it’s too late for them.  However, I decided to take pity and make them some nice chicken soup.  There’s nothing better than a good old wives tale to make them feel like they are getting better.

Roasted chicken bones in just enough water to cover, boil for 1.5 hours for home made chicken stock.

Here’s the recipe:

Chicken Noodle Soup

4 cups of chicken stock.          *You can make this by boiling bones left over from a roasted chicken in enough water to cover it for approximately 1 hour, or you can buy chicken soup powder like OXO and mix it with water.

2 oz of noodles.                        * This is one big handful.  You can use spaghetti or alphabets, whatever you like to have in your soup.

½ cup of cooked chicken.

½ tsp of parsley flakes.

1 tsp of lemon juice

Salt and pepper to taste.

Combine all of the above ingredients into a large saucepan and simmer until noodles are cooked.  Season as you like.  I only use salt and pepper. 

To go along with the chicken noodle soup, I made some cheese biscuits.  Here’s the recipe:

Cheese Biscuits

2 cups flour

4 tsp baking powder

2 tbsp sugar

¾ tsp salt

1 cup grated cheddar

1/3 cup canola oil

¾ cup milk

Mix first five ingredients together in a large bowl.  Add cooking oil and milk.  Stir to form a ball of soft dough.

Add more milk if you need to make it soft.  Knead the ball on a floured surface a few times.  Roll or pat the ball until it’s approximately 1 inch thick.  Cut into circles with a cookie cutter.  Place on ungreased cookie sheet close together so that they will be soft.  Bake in 425 F for 15 minutes until browned.  Makes 1 dozen.

Continuing on with the need for Vitamin C, I made some bread crumb topped roasted tomatoes.  This recipe is a great way to get rid of an excess of garden tomatoes.

Roasted tomatoes

4 large ripe tomatoes

3 tbsp butter

½ cup bread crumbs

½ tsp parsley flakes

¼ tsp salt

Sprinkle of pepper

1 tsp sugar

Cut tomatoes in half.  Squeeze out some of the juice and seeds.

Melt the butter and add remaining ingredients. Mix well and spoon onto tomato tops.  Bake on greased pan uncovered at 350F for 25 to 30 minutes.

Crumb topped tomatoes ready for roasting.

It felt lovely to show the girls how much I cared about them, and how dearly I wanted them to feel better…as I placed my surgical mask on my face and delivered their hot meal to their room…not touching them and running away as quickly as I could so that their germs couldn’t catch me.  Happy cold and flu season everyone!  Stay away from me!

“Let food be thy medicine, and let thy medicine be food” – Hippocrates



One response to “Recipes for Cold and Flu Season

  1. I feel some sniffles coming on, Terra. Do you deliver???

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