food & dining
Chicken soup
What to Eat
Linda Morel | Special to the JE
T he dreaded fi nally happened —
I got COVID. Two days later, my
husband tested positive.

We were baffl ed because we’d
been more cautious than most people,
masking long after others stopped,
avoiding theaters and dining outdoors in
restaurants so late in the season that our
hands and food nearly froze. Fortunately,
we caught what amounted to bad colds.

At fi rst, David cooked for both of us.

But I took over once his fever reached
100.2 degrees. I won’t kid you: Getting
meals on the table with two of us down
was tricky.

I began by pulling leftovers from the
freezer. I ordered meals from restau-
rants. I whipped up simple things, such
as melted cheese sandwiches and
20 JANUARY 12, 2023 | JEWISH EXPONENT
scrambled eggs.

But as I felt better, I realized it would
be smart to prepare large quantities
of easy recipes, so my eff orts would
last for multiple meals. I simplifi ed old
standards, such as chicken soup. I
made salade niçoise from boxed lettuce
and ingredients I had on hand. I threw
together a delicious bowl of penne.

Although I fully recovered after fi ve
days, David’s case lasted a little longer.

I learned several things while going
through this ordeal. Even if you get
bored with quarantining, fi ght the
urge to make elaborate meals as your
energy level will probably lag behind
your ambitious, well-meaning desires.

While experiencing the worst of
COVID symptoms, prepare eff ort-
less foods that require little cleanup.

Think of sandwiches, canned soup
or hummus and pita bread. But most
importantly, if friends off er to cook for
you — say yes!
SHORTCUT CHICKEN SOUP |
MEAT Serves 8-10
8 1
chicken breast halves
pound bag of mini peeled
carrots 1 package celery sticks, cut in half
1 small package of diced onion
1 pound baby potatoes, cut into
halves or thirds
1 large parsnip, peeled and diced
5 bouillon cubes
Salt to taste
1 teaspoon bottled parsley (from
your spice rack)
1 teaspoon bottled dill (from your
spice rack)
½ teaspoon garlic powder
Place all the ingredients into a large
pot. Cover the ingredients with enough
water so they are submerged by two
inches. Place a lid on the pot and bring
to a boil on a high fl ame. Reduce the
fl ame to medium-low and simmer for 2
hours. Stir often. If the broth is evapo-
rating too quickly, lower the fl ame.

Check toward the end to make sure
there’s enough salt, and add some, if
needed. Remove the chicken from the pot
with a slotted spoon utensil. Cool the
chicken to warm. Discard the skin and
bones. With a fork or your fi ngers,
shred the chicken and return it to
the pot.

Serve immediately, or refrigerate.

After refrigeration, gently remove the
fat with a soup spoon and discard.

Heat the soup and serve.

Sławomir Fajer / AdobeStock
When COVID Hits Home?



A SIMPLE RED SAUCE WITH
GROUND TURKEY | MEAT
Serves 6-8
28-ounce can whole tomatoes
2 tablespoons olive oil,
plus 2 tablespoons
2 pounds ground turkey
Kosher salt to taste
1 large onion, diced
5 cloves garlic, minced
2 teaspoons dried basil
8-ounce can tomato sauce
1 pound penne
Dice the tomatoes, preserving the
liquid in the can and any that accumu-
lates on the cutting board. Reserve.

In a large, deep pot, heat 2 table-
spoons of oil on a medium fl ame. Add
the ground turkey in clumps. Lightly
salt the turkey. Sauté until cooked
through, breaking up large clumps with
a utensil. Using a slotted spoon utensil,
move the turkey to a bowl and reserve.

Carefully pour out any liquid in the pot
and discard.

Drizzle 2 more tablespoons of oil
into the pot and heat on a medium
fl ame. Add the onion, garlic, basil and
a bit more salt. Sauté briefl y until the
onion and garlic are fragrant. Add the
tomatoes, liquid and all. Pour in the
8-ounce can of tomato sauce. Return
the turkey to the pot.

Simmer for 30 minutes, until the
sauce reduces and thickens slightly.

As the sauce simmers, follow the
directions on the box of penne. Drain
the penne in a colander, and move
it to a large pasta bowl. Ladle the
sauce over the penne, and serve it
immediately. SO EASY SALADE NIÇOISE |
PAREVE Serves 6-8
5-ounce box of lettuce, any kind
2 hardboiled eggs, sliced
3 (7-ounce) cans of albacore tuna
packed in water, drained
1½ teaspoons capers
16-ounce package cherry tomatoes
1 cucumber, peeled and sliced
⅓ cup black olives
Kosher salt to taste
Black pepper to taste
¼ teaspoon garlic powder
15 cooked or raw green beans,
sliced, or another vegetable
½ onion, sliced thin
⅛ cup olive oil, or more if needed
⅛ cup red wine vinegar, or more if
needed Note: If you’re going to serve this
salad a little at a time, saving the rest
for subsequent days, only dress as
much salad as you’ll consume at the
time. Place all the ingredients into a large
salad bowl. With salad tossers, mix until
well combined. Serve immediately. ■
Nominate someone for the class of 2023
Do you know someone who should be considered for the
Philadelphia Jewish Sports Hall of Fame? We are looking for athletes,
coaches, media personalities, or anyone closely involved in the
Philadelphia sports scene for the Class of 2023.

Visit www.PhillyJewishSports.org/Nominations
to fill out the Nomination Form
Questions: info@phillyjewishsports.org
MING UPCO SECTION
IAL SPEC
Healthy Living
January 26
gbh007 / iStock / Getty Images Plus
This section offers businesses
a superb platform to get in
front of thousands of JE readers
who are more interested in
health care and self-care than
ever before.

Reach an affluent audience of 50,000 engaged readers
with our print & digital magazine.

Contact your sales consultant to schedule your advertising at
215-832-0700 ext. 2, advertising@jewishexponent.com
Print | Digital |
Red sauce with
ground turkey
JEWISHEXPONENT.COM JEWISHEXPONENT.COM
21