The hustle and bustle before Christmas create ideal conditions for cold germs to thrive and spread. We are crowded together as we whirl and run, working, shopping, attending events and tending to our homes, and when we finally do slow down, or energy is low, the door swings open for a virus to walk right in.
If you are one of those folks affected this holiday season, take heart. There are stimulating food and drink options that can make you feel better while you cocoon and enjoy a classic holiday movie or three.
Number One on most of the how-to-soothe-a-cold lists I checked was chicken soup. Its broth will help keep you hydrated, and that’s important because getting enough fluids can help lessen congestion. The soup’s heat, steam and an amino acid found in chicken called cysteine can all help clear sinuses, while the protein in the meat can give you strength.
Today, rather than providing a recipe for chicken soup, I have opted to feature a simple one for turkey noodle soup. Turkey broth will offer the same soothing qualities as chicken soup, and it will also provide a way to use up some of that leftover turkey from Christmas dinner.
My second recipe is also a soup and also designed to use leftover turkey. It’s Asian-style hot and sour soup, and it’s one my favourite concoctions to consume when I have a cold.
Its broth, steam and cysteine will help loosen up your nasal passages and the spicy chili and other stimulating ingredients will make you feel livelier. The vegetable-strewn soup will also nourish and hydrate you, and its tofu and turkey will provide protein.
Nutritionists say it’s healthiest to eat whole fruit, but when you have a sore and scratchy throat you might not have the desire to chew. That is why ice pops (popsicles) made with puréed fruit or pure fruit juice is a recommended treat when you have a cold. Like the soups, they can help keep you hydrated and their coolness can provide some relief for an inflamed throat. My recipe for kiwi citrus ice pops will also load you up with vitamin C and other nutritious things.
My last recipe is ginger, lemon and honey tea with cayenne. This tea, like other infusions, will help keep you hydrated and its heat, steam and awakening aroma and taste, thanks to the ginger, citrus and cayenne, can help clear your head for a while. The honey and lemon can also help soothe a sore throat and some sources suggest that ginger might provide some relief from nausea or inflammation.
Eric Akis is the author of the hardcover book Everyone Can Cook Everything. His columns appear in the Life section Wednesday and Sunday.
Simple Turkey Noodle Soup
Serve this soup when you need to feed a cold something simple, warm and comforting.
Preparation time: 10 minutes
Cooking time: about 13 minutes
Makes: four servings
4 cups turkey stock (see recipe below)
1 cup diced cooked turkey meat
1 1Ú2 cups egg noodles (see Note)
• salt and freshly ground black pepper to taste
1 Tbsp chopped fresh parsley
Place turkey and stock in a medium pot, bring to a simmer, and simmer five minutes. Add the noodles, return the soup to a simmer, and cook until the noodles are tender (check package for recommended cooking time). Season the soup with salt and pepper, stir in the parsley and serve.
Note: The egg noodles used in this recipe were the five-centimetre-long twists sold in the dried pasta aisle of most supermarkets.
Hot and Sour Turkey Soup
Soothe a cold and awakening your spirits with this aromatic soup designed to use up some of that leftover turkey from Christmas dinner.
Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: four servings
4 cups turkey stock (see recipe below)
1 cup diced cooked turkey meat
3 Tbsp soy sauce
1 Tbsp chopped fresh ginger
1 large garlic clove, minced
1/4 cup rice vinegar
2 tsp honey
1 Tbsp hot Asian-style chili sauce, such as Sriracha, or to taste
1/3 cup grated carrot
1 celery rib, halved lengthwise, and then thinly sliced
4 to 6 fresh shitake mushrooms, stems removed, caps sliced
1 (8 oz./227 gram) can sliced bamboo shoots, drained well
2 Tbsp cornstarch mixed with 3 Tbsp cold water
1/2 (300 gram pkg.) soft tofu, cut into small cubes
2 green onions, thinly sliced
Place the first 12 ingredients in a pot and bring to a gentle simmer. Simmer for five minutes. Stir in the cornstarch mixture and return to a simmer. Stir in the tofu and green onions, heat through two minutes, and serve.
Turkey Stock
Use the leftover turkey bones from Christmas dinner to flavour this easy to make stock.
Preparation time: 10 minutes
Cooking time: 2 to 2 1/2 hours
Makes: About 8-10 cups
1 medium to large onion, halved and thinly sliced
1 large carrot, halved lengthwise and sliced
2 celery ribs, halved lengthwise and sliced
12-16 cups water (depending on size of turkey carcass)
4-6 fresh parsley sprigs
1 tsp dried thyme
8-10 whole black peppercorns
2-3 bay leaves
1 turkey carcass, cut into 4 or 6 pieces
Place all ingredients in a tall pot. Bring to a boil then reduce the heat until liquid gently simmers (small bubbles should just break on the surface).
Simmer, uncovered, for two hours. Ladle a little stock into a small bowl, season with a bit of salt and pepper, then taste it. If it has a nice, turkey taste, it’s ready; if not, simmer the stock a while longer.
When ready, strain the stock and use right away or cool to room temperature and refrigerate (up to three days) or freeze until needed.
Kiwi Citrus Ice Pops
Refresh an itchy, sore throat with these cool, Vitamin C-rich ice pops.
Preparation time: five minutes
Cooking time: None
Makes: about eight (1/3 cup each) ice pops
4 ripe kiwi, peeled
1 3/4 cups orange juice
1/4 cup lime juice
2 Tbsp honey, or to taste
Slice the kiwi and place in a blender or food processor. Add the juices and honey then purée until smooth. Pour kiwi mixture into your ice-pop mould and freeze solid. Keep ice pops frozen until ready to unmould and enjoy.
Note: Moulds for making ice pops are sold at most kitchenware, hardware and department stores.
Ginger, Lemon and Honey Tea with Cayenne
Help clear your nasal passages by enjoying a cup of this stirring, caffeine-free tea. This recipe could be halved.
Preparation time: five minutes
Cooking time: 10 minutes
Makes: three to four servings
1 small lemon, cut into wedges
4 cups water
1 (1 1/2-inch long) piece of fresh ginger, sliced
2 Tbsp honey, or to taste
• pinch or two ground cayenne pepper
Place the lemon wedges, squeezed to release their juices, into a small pot. Add the water, ginger, honey and cayenne. Bring to a slow simmer (smalls bubbles should just break on the surface). Simmer tea 10 minutes.
Strain tea into cups and enjoy.
