Log in

No account? Create an account

Previous Entry | Next Entry

Requests for "sick food" recipes

This is becoming one of my favorite communities now. XD I don't comment as much as I maybe should because I'm not much of a food guru, but still enjoying all your recipes and kitchen anecdotes thoroughly! :)

I thought I'd gather as many of these as I can, as I seem to have my pantry caught off guard by this episode! Not that anyone plans on getting sick of course, but...

I just had a really nasty tummy bug. The kind where food doesn't stay down and you don't eat for a couple days, followed by a couple more where you furtively nibble crackers and baby food in a terrified manner. Now I'm working my way back towards actual food but still not ready to handle anything approaching my normal diet (this is a relapse with a vengeance, so I'm taking it extra-special slow and easy!).

What are your favorite cooker "sick recipes?" I'm looking for soothing, easy, highly digestible food.


( 11 comments — Leave a comment )
Mar. 8th, 2012 02:06 am (UTC)
rice porridge! known as 'juk' in korea or 'congee' in china. you can flavor it how you like, which makes it pretty versatile.

it's not all that complicated. simmer rice in water or broth until the stuff's mush, add flavorings like soy sauce or red bean paste or veg or shredded meat, eat.

in korea, juk's fed to the ill since it's easily digested, so this is perfect. XD
Mar. 8th, 2012 03:25 am (UTC)
This is what I do, but I add some coconut milk to mine for a rice pudding kind of thing. And, I like mine not completely mush, but with a little texture, and sometimes I add a bit of ginger to it, since ginger is supposed to help with nausea.

I also make oatmeal with coconut milk too.
Mar. 8th, 2012 03:58 am (UTC)
Yeah, in the Philippines there's a similar dish, lugaw, for when you have a bad tummy. Boiled chicken, maybe some ginger or garlic, but essentially it's mushy rice.
Mar. 8th, 2012 02:06 am (UTC)
Miso soup is not only good, it has probiotics to help your digestive system. Get Miso paste (with dashi) at any Asian grocery in the fridge, as long as you keep it in your fridge it does not go bad. Just cook whatever veggies and/or meat you like with plenty of water (no salt! Miso has a strong salt flavor). After it has cooked to the consistency you want, turn off the heat & scoop a little liquid out. Mix some paste(I start with a heaping tablespoon, you can always add more to taste) into that bit of liquid (it does not like to blend, I use a fork). When smooth & even add it back into your soup, stir, then serve. You don't add the miso while cooking because it would kill the probiotics. If you plan to save leftovers & want to keep the probiotics viable only warm the soup, don't get it near boiling.
Mar. 8th, 2012 02:07 am (UTC)
We all swear by rice. It's easy to digest and it slows down the 'runs' if you have 'em. The brat diet, bread,rice, applesauce and toast is what my pad always recommended. If the rice does well, slowly add the other three to your diet.
Mar. 9th, 2012 12:38 am (UTC)
Traditionally, the "B" in "BRAT diet" is bananas.

(But I hate bananas, so I like your substitution of bread.)
Mar. 8th, 2012 02:41 am (UTC)
Rice is a wonderful thing...I always like it with a bit of brown sugar and sometimes that's all that'll work for me.

This would not be quite as pantry-friendly, but for when you're easing back into "normal" food kind of slowly, I often do well with extra lean stew beef, about 1 lb, with water, peeled and cut up carrots and potatoes, a bit of salt and pepper...you might be able to keep a package of the beef in the freezer? It makes a lovely thin broth that often sits well on my stomach when little else does, though of course you want the extra lean or super trim kind of stew beef, else you wind up with something fattier than is really good at that stage. I just throw everything in the cooker and fill with water till it's full enough and add in some salt and pepper (not too much, you can always add more at the table!). Very simple as cooking goes and very good.

I imagine some others might have nice chicken soup slow cooker recipes, hopefully...I've never done that in the sc myself, so I'm afraid I have none.

Cookery for sick folks is a special pet interest of mine, so you'd think I'd have a lot of sc recipes for it, but actually most of mine is more historical and tending toward the labor-intensive. I do keep a "sick day stash" at home b/c of being diabetic, including regular and sugar-free Jello I (or someone else) can make, favorite canned soups like chicken noodle and vegetable beef, "Minute Rice," low-sodium chicken broth, Gatorade, that sort of thing. Might be a good fallback even though it's not as good as something homemade in the sc. :) It certainly helps me.

Hope you're soon feeling back to normal!

Febobe :)
Mar. 8th, 2012 02:46 am (UTC)
I have several go-to recipes when I'm sick....

I roughly follow the "Year of Slow Cooking" blog recipe for chicken and rice soup, but I don't always use a blender and just chop the veggies really small.

I also like to take whatever veggies I have on hand, add them to some broth and whatever other spices I feel like and then add frozen dumplings or tortellini towards the end of the cooking time.

I also really like making apple sauce in my crockpot. It goes down easy and is great warm with a little bit of vanilla ice cream.

And it isn't a crock pot recipe, but I also like to make foil packets with chicken breast, carrots, potatoes, some onion, olive oil, salt and pepper. You can do this with pretty much anything you have on hand, as long as you chop everything into even parts.

Hope this helps! Feel better!
Mar. 8th, 2012 03:45 am (UTC)
A thought

This is my baked rice recipe. It's not a crock pot recipe but it was sure good when I had the tummy yuck last week.

Feel better-
Mar. 8th, 2012 03:24 pm (UTC)
Khichdi was recently introduced to me by Indian friends as an Ayurvedic comfort/convalescent food. Their suggestion was for every 2 people: 2 cups water/1/2 cup basamati rice/1/4 cup dried mung beans/1/4 teaspoon turmeric/6 slices fresh ginger/salt & pepper to taste. Serve it with a pat of butter or "good" oil.

Although I haven't tried it in a slow cooker, a quick Google suggests that it is easy to do so, 3 hours on high, 8 hours on low. Since mushy is the name of the game for this dish, rice + slow cooker = perfect

NOTE: They say to soak the dried mung beans for at least a half hour before cooking; it makes them more digestible.

Edited at 2012-03-08 03:29 pm (UTC)
Mar. 8th, 2012 10:50 pm (UTC)
Thank you so much everyone, and thanks for the well-wishes too.

I admit I was nervous of rice at first-- by coincidence, I got so awful sick after having chicken with rice soup I'd made because I'd been feeling so off. But I had some tonight and it has stayed firmly put. Hooray!
( 11 comments — Leave a comment )