Sick: dinner ideas, please?
Everyone in the house has a cold. Nobody wants chicken soup. What should we have?
- Anonymous1 decade agoFavorite Answer
give everyone hot and spicy food, such as curry to clear their sinuses. don't give them milk, it will block up the sinuses
- CheddarCheeseLv 71 decade ago
Easy Chicken and Dumplings
2 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, minced
1 pound boneless chicken thighs or breasts
1 cup low-sodium chicken broth
1 (10 ounce) package frozen mixed vegetables
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 1/2 cups self-rising flour
3 tablespoons chopped fresh parsley
3 tablespoons shortening
2/3 cup buttermilk or regular milk
Melt butter in a large saucepan or pot over medium heat. Saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. Stir in broth, vegetables, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings.
In a medium bowl, mix flour and parsley together. Add shortening and stir mixture into a coarse, mealy dough. Stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. (If needed, add up to 2 tablespoons more buttermilk).
Bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top (do not let dumplings touch each other). Reduce heat to low, cover pot and let simmer for 10 to 12 minutes.
- DonnaLv 61 decade ago
I always prefer a grilled cheese sandwich & ice cream when I have a cold. It's easy on the tummy and very comforting.
Hope you all feel better soon~~
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- Anonymous1 decade ago
I'd make Yield
6 servings (serving size: 1 1/2 cups)
4 teaspoons olive oil, divided
2 cups sliced leek
4 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry white wine
3 cups fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
8 cups loosely packed torn kale (about 5 ounces)
Crushed red pepper (optional)
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté 6 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon leek mixture into a large bowl.
Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 30 minutes.
Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.
Calories:324 (22% from fat)
Fat:7.9g (sat 1.5g,mono 3.5g,poly 1.7g)
Jeanne Kelley, Cooking
- 1 decade ago
A hot curry! That will clear your nose
- 1 decade ago
Please look at link below
Hope this helps