Not long ago, I tested positive for COVID. I had never had it before and let me just say, it was a rude awakening. All in all, I lost about two weeks from the ordeal. I had a fever and chills. My feet and calves burned like they were on fire, my back and shoulders ached like never before and my head felt as if it weighed 100 pounds. I didn’t realize it was still a thing, but evidently it is. When Hubby went to the store to buy the at-home tests, he said they were almost out of them and the shelves were nearly bare. All I know is that I wouldn’t wish it on my worst enemy.
I had no appetite whatsoever, but felt I needed to eat something because I was already feeling so weak. After nothing but water the first two days, I was able to eat a tamale on the third day and two tamales on the fourth day. As time passed, I also ate a peanut butter sandwich each day. After a little over a week of this, I had gotten enough strength back to attempt to cook something.
I made Ina Garten’s “Mexican Chicken Soup,” a longtime favorite of mine and a day or
two later made Maria Koutsogiannia’s “Healthy Chicken Salad.” Both seemed like good choices for someone who is ailing and in dire need of something nutritious.
I wouldn’t serve these together because not only are they both stand-alone meals, but also because one is Mexican and the other is Mediterranean. However, they’re both good suggestions for when you’re feeling under the weather.
By Ina Garten
Preheat oven to 350.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for approximately 50 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery and carrots and cook over medium low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon kosher salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper and the cilantro, if using.
Cut the tortillas in half, then cut them crosswise into ½ -inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.
Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese and broken tortilla chips.
My Notes:
While Ina’s recipe says to cook the onions, celery and carrots for 10 minutes, I normally cook it for about 20-22 minutes because I don’t like the carrots al dente. I prefer them fully cooked.
While she calls for a 28-oz. can of whole tomatoes in puree, crushed, I’ve found it easier to just select a 28-oz. can of petite diced tomatoes, as you can just dump it in and forego the step of crushing the whole tomatoes, which, in my experience, usually ends up in a mess.
I typically use 4 large jalapenos.
I always use a little more garlic than a recipe calls for as my family loves garlic.
I always have trouble finding ground coriander seed so I just leave it out and don’t worry about it.
From foodbymaria.com
For the dressing:
Cook the grains according to package instructions. While the grains are cooking, prepare the salad ingredients and make the dressing by whisking together all of the ingredients and set aside.
Add all of the salad ingredients to a bowl, drizzle the dressing over, toss and serve.
My Notes:
While I’m sure the pearl barley or farro is delicious, I typically use brown rice instead because it’s something that I always have in my pantry.
I recommend making a big batch of this on a Sunday afternoon and sticking it in the fridge. It makes a great weekday lunch as it’s quick and easy and healthy.
