By Liliana Linan
Whenever I started coughing as a child, my mom would immediately make me some oregano tea. I didn’t hate it as much as I did taking medicine, but I definitely didn’t enjoy its overwhelming spice and bitter taste either. While this tea may not be an everyday treat, it is a great natural remedy for sick days. My mom recommends drinking it if you’re suffering from a cold or a cough. Through my own research online, thanks to healthline.com and livestrong.com, oregano tea is also known to help a sore throat, nausea, digestive problems, irritable bowel syndrome and even menstrual pains.
For 1 cup of oregano tea:
- ¼ teaspoons (tsp) of dried oregano
- 1 cup of water
- Honey as needed (optional)
- Simply heat a cup of water.
- Stir in the oregano and honey.
Slow Cooker Matzo Ball Soup
By Shelby Guy
With finals season rolling around, the ever-so-familiar sounds of sniffling noses and coughing permeate the air in lecture halls once again. Though we are all trying our best to stay healthy during this stressful time, not all of us are successful. For those who are feeling the weight of the cold season, or those Jewish Gauchos out there looking for their grandmother’s “Jewish penicillin,” this matzo ball soup recipe is sure to be a delicious cold buster.
- Matzo ball mix (can be found in a box at the grocery store)
- 2 tablespoons (tbsp) of schmaltz (chicken fat) (vegetable oil can be used as an alternative)
- 2 large eggs
- ¼ cup chicken stock
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 28 ounces chicken stock (can make it yourself or buy it from the store)
- 4 cloves garlic, minced
- 3 large carrots, peeled and cut into ½ inch pieces
- 1 large yellow onion, quartered
- 2 ribs of celery, cut into ½ inch pieces
- 2 tsp salt
- ½ tsp black pepper
- 1 rotisserie chicken
- Remove the skin from the rotisserie chicken and set aside (will be used later). Shred the meat of the chicken and set aside.
- To make schmaltz: Take the reserve chicken skin and microwave it for about 30 seconds, or until the liquid begins to form.
- Take the cut up carrots, onions, celery and shredded chicken and add it to a 6 to 8 quart slow cooker (preferably a Crock-Pot). On top of the solids, add the stock (saving ¼ cup of it for the matzo balls), salt, pepper and garlic and stir until combined. If the liquid is not mostly covering the chicken, add extra chicken stock until the solids are mostly covered.
- Cover and cook on high for about three hours or until the matzo balls are cooked through.
- Set aside 2 tbsp of schmaltz, the rest is added to the soup with the other wet ingredients.
- Stir together 1 package of matzo ball mix, 2 eggs, ¼ reserve stock, salt, pepper and baking powder. Set aside in the fridge.
- Form the matzo mixture into balls and add to the soup for the remaining 45 to 50 minutes of cooking.
- If you want your matzo ball soup to be more chicken soup-like, add ½ a package of egg-based noodles. Follow the instructions on the box and cook the noodles until al dente. Add to soup with one hour remaining
Egg Drop Soup
By Khanh Pham
On chilly nights when I’m drained from school or craving a midnight snack, I like to make egg drop soup as a convenient and quick appetizer. For this dish, I use a whisk to create the eggy ribbons, but you can use a fork also. For optional add-ins, you can use crab meat which serves as a succulent and bougie treat for a college student. I also use frozen vegetables as a cheaper and easier option.
- ½ cup of water
- ¼ tsp mushroom seasoning
- ¼ tsp chicken bouillon
- ½ tsp vegetable bouillon
- ½ cup green peas
- ½ cup of corn
- 1 egg
- On high heat, pour the water in a small pan, and whisk in the mushroom seasoning, chicken and vegetable bouillon
- When the water is bubbling, crack in the egg while simultaneously whisking the water to create a whirlpool.
- Turn off the heat, and add in the peas and corn.