Remember the old saying : feed cold and starve a fever.It's true. What you eat can help or hinder your illness,whether it's a full-blown stomach virus or a slight sniffle.You need to be prepared since it's cold and flu season already.
One of the best elixirs I can recommend is that Jamaican classic ginger beer. It's great for taming a stomach virus along with helping to relieve gas and bloating.Many confuse it with its' milder cousin ginger ale. The beer is actually brewed and another tummy settler - lemon juice - is added in.It's much stronger than ginger ale which is nothing more than fizzy water with ginger flavor added.The first was created surprisingly not in Jamaica but in Ireland in 1851 while the other was created in 1907 by Canadian John McLaughlin. The company evolved into Canada Dry and they still make the mellow drink. Try to have one or the other (not many stores sell ginger beer,Stop &Shop has its;' own brand and Stewart's also makes it).Another must for virus season is any cola drink, whether it be Coke, Pepsi or a generic in house brand.Cola poured over crushed ice also helps soothe a troubled stomach, .All kitchen should have herbal teas, especially peppermint or chamomile.These not only help a stomach that's been ravaged by a nasty bug but great in calming a sore throat.Colds benefit from fresh pressed juices This is the time to get oranges along with apples and pears ad start juicing..
Boullion cubes should be in every kitchen. Individual cubes ca be turned into broths for one,They are a great bridge from not eating to be able to get down some food. It seems vegetable bouillon is the mildest. There's none of that slightly fatty aftertaste that you get with the chicken and beef kinds. They also make excellent bases for simple soups such as pastina, orzo and my all time favorite pompeist, the Piedmontese mix of broth, beaten egg and bread crumbs.Stay away from canned soup. They're not hat your stomach needs. Homemade is better. Have these with crackers and oysterettes.in fact these will probably be the only kinds of foods that you'll eat after a stomach virus. What about transitioning into regular food again. Think dry as in sliced chicken or turkey.If you don;t feel like cooking a whole bird, remember that diners always have these two meats . Order a plain no mayo sandwich from yours on toast.from your local one. The BRAT diet-bananas, rice, applesauce, toast is a tried and true one for diarrhea. Bananas are chock full of potassium which will be depleted thanks to it being forced out fo you. Rice with butter is another good transitional food. For more flavor cook the rice in broth as opposed to plain water. Use the applesauce if you're craving something sweet.
Be prepared this cold, flu, and virus season with the right foods. These will help you get over those nasty bugs, sniffly noses and scratchy throats.Having them is your best for a speedy recovery.
Showing posts with label ginger beer. Show all posts
Showing posts with label ginger beer. Show all posts
Monday, October 17, 2016
Monday, January 25, 2016
A Trip To The Tropics
Saturday's monster snowstorm has us all longing for balmy breezes with a pina colada in hand or a plate full of chicken jerk under a Caribbean moon. Even though we can't visit Hawaii or Jamaica, we can certainly take a culinary trip to their foods. In fact , there could even be a luau planned despite the snow!
Many think Polynesian and Hawaiian is just pineapple and poi.Its much more than that, we have the Hawaiians to thank for sea salt. They were the first to use it along with various fish and seafood. European settlers brought in pork and chicken which are the backbones of the cuisine.Try the Khal Bi an Asian (the cuisine is also heavily influenced by Chinese, Japanese and Korean settlers to the islands) dish of marinated short ribs. Butterfly short ribs and then let them soak for four hours in a marinade of soy sauce and honey , spiced up with garlic and ginger root. Sesame oil gives it its's smoothness Serve with a variation of somen salad, using the ultra thin Japanese noodles (vermicelli can be subbed in) mixed with kamaboko, processed white fish and shredded lettuce. You could also add pepper and tomatoes - yes they're grown in paradise too - and dress wit rice wine vinegar and sesame oil. Torikatsu is another Hawaiian specialty that uses panko breaded chicken breasts served with a tangy side sauce made with A-1, catsup, along with soy sauce and sugar. You can add a dash of hot sauce for true tradition or omit it for a milder dip.
The Caribbean is another great winter destination. It gives us tongue searing jerks and spicy callaloos. Jerks are a blend of the super hot Scotch bonnet pepper, allspice and thyme. It's easy to make at home,however due to the pepper's fieriness, It's highly recommended to use rubber gloves.. Home chefs can sub in a pepper with lesser heat. Lime or orange juice is added to make it into a paste. For a true island zing use a slug of rum for some kick and sweetness. Jerks can be used on everything from beef to chicken but it is a standard with pork.Some Jamaican recipes call for lamb and even fish.
Callaloo is a type of spinach, popular in Trinidad and Tobago along with Guyana.Luckily it's now found in markets every where and made with garlic and thyme. Scotch bonnet can be added to give it enough heat for a fireplace along with lemon juice. Try it Virgin Island style with eggplant , okra and sweet potato for a kind of veggie stew.For quick snack food , make Jamaican patties.It's a curry flavored crust surrounding a spicy chopped beef or chicken filling. It's a great weekend dish to make and have with a chilled ginger beer.
Foodies can turn their kitchens into culinary getaways by cooking foods of the tropics Try a sweet Hawaiian dish or a fiery jerk to remind one of balmy nights and warm turquoise seas.It's almost like a vacation to your favorite island!
Many think Polynesian and Hawaiian is just pineapple and poi.Its much more than that, we have the Hawaiians to thank for sea salt. They were the first to use it along with various fish and seafood. European settlers brought in pork and chicken which are the backbones of the cuisine.Try the Khal Bi an Asian (the cuisine is also heavily influenced by Chinese, Japanese and Korean settlers to the islands) dish of marinated short ribs. Butterfly short ribs and then let them soak for four hours in a marinade of soy sauce and honey , spiced up with garlic and ginger root. Sesame oil gives it its's smoothness Serve with a variation of somen salad, using the ultra thin Japanese noodles (vermicelli can be subbed in) mixed with kamaboko, processed white fish and shredded lettuce. You could also add pepper and tomatoes - yes they're grown in paradise too - and dress wit rice wine vinegar and sesame oil. Torikatsu is another Hawaiian specialty that uses panko breaded chicken breasts served with a tangy side sauce made with A-1, catsup, along with soy sauce and sugar. You can add a dash of hot sauce for true tradition or omit it for a milder dip.
The Caribbean is another great winter destination. It gives us tongue searing jerks and spicy callaloos. Jerks are a blend of the super hot Scotch bonnet pepper, allspice and thyme. It's easy to make at home,however due to the pepper's fieriness, It's highly recommended to use rubber gloves.. Home chefs can sub in a pepper with lesser heat. Lime or orange juice is added to make it into a paste. For a true island zing use a slug of rum for some kick and sweetness. Jerks can be used on everything from beef to chicken but it is a standard with pork.Some Jamaican recipes call for lamb and even fish.
Callaloo is a type of spinach, popular in Trinidad and Tobago along with Guyana.Luckily it's now found in markets every where and made with garlic and thyme. Scotch bonnet can be added to give it enough heat for a fireplace along with lemon juice. Try it Virgin Island style with eggplant , okra and sweet potato for a kind of veggie stew.For quick snack food , make Jamaican patties.It's a curry flavored crust surrounding a spicy chopped beef or chicken filling. It's a great weekend dish to make and have with a chilled ginger beer.
Foodies can turn their kitchens into culinary getaways by cooking foods of the tropics Try a sweet Hawaiian dish or a fiery jerk to remind one of balmy nights and warm turquoise seas.It's almost like a vacation to your favorite island!
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