foods for flu recovery

We could not be happier this week is over. Not only did we fly back to Newfoundland – on the smallest, most turbulent plane ever – but then we got sick, one after the other, and all week have been either in recovery, rest, or bleaching mode. We now have a very clean house.


Being sick left all food out of the question. The big green vegetarian book was ignored for five days, as was everything except toast and saltines. Fortunately, it has found its way back to us, and we (by ‘we’ I mean me) are back in the kitchen.

This week, we tried Couscous with Broccoli and Almonds (p. 554) and Lentil Samosas (p. 746). 


The initial plan for this week was to make a lot of dishes featuring the fava bean (also known as the broad bean) which I had intended to purchase dried at the store. Apparently, St. John’s doesn’t like fava beans, and they are not to be found. So we’ve delayed our bean recipes. Also in short supply was anything resembling a green veg, so thank you frozen food for packaging lovely fresh-looking broccoli.


Having acknowledged all of those challenges, we dove back into the book, and slightly modified the couscous dish (it was definitely supposed to have walnuts. We didn’t have any walnuts). But the almonds were great, and while I loved mine with cheese, Rachel had hers seasoned with panko crumbs as the book suggested, and it was also tasty.


But the real hit was the samosas. Rachel is scared of making samosas (Rachel doesn’t go in the kitchen, period), but they were really straightforward. The filling took about 45 minutes, but just to get the lentils to soak up all the water.


The dough is always the worst part (and the part that turns everyone off making samosas in the first place), but I put the dough in the fridge overnight, and when I rolled it out the next day, no rolling pin required, it was much easier than people say! Moral of the story – make the samosas. Don’t stress over the dough, it’s fine.


Of course, nothing goes perfectly, and the filling made twice as much quantity as the dough. Not really sure how that’s supposed to work (any tips Mark Bittman?!) but we stuck it in the freezer, so we can always make more dough.*

*Alternatively, use packaged wonton wrappers, and bake as usual on a greased baking sheet. This is what Rachel will be doing.

Here they are, looking good:


So, go try to make samosas. If two university students with too much going on who just got healthy can do it, I’m thinking you can too. And if you can’t, well, neither can Rachel (kidding… sort of). Good luck!


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