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FAVORITE QUICK MEAL
One slice of bread, any kind but I use five grain Italian
Spread with butter or margarine and a little salt and pepper
Sprinkle with grated Parmesan cheese
Some crumbled Feta cheese, if desired.
Top with two or three poached eggs
Cover eggs with thin slice of white American cheese. It will melt.
It is soft and very easy to swallow.
Something I have become addicted to since my surgery is scallops. I buy the big bags of them frozen at Sam's Club. I thaw a few of them out, and then cook them in butter in a cast iron skillet for about 2-3 minutes on each side (don't over cook them or they get tough). They are sooooo tender and juicy and slide right down the gullet. Season them however you choose (soy sauce, butter, garlic, lemon zest) and they are very tasty.
I usually eat them with fresh beets. NOT pickled beets, but canned whole or sliced fresh beets. Beets are very soft and easy to eat and taste wonderful to me. (Buck Martin)
GETTING TO SOFT FOODS
I was thinking about when Dave was getting his radiation. The main concern at that time was keeping his weight up. He was always thin so it was a big concern of mine . Before fixing these recipes, checking with the Dr. would be advised, as they are high in fat..
Breakfast consisted of : Cooked oats prepared with heavy cream and raisins and two tablespoons of brown sugar. Scrambled eggs- two eggs, two tablespoons heavy cream, one slice American cheese, one tablespoon butter or one tablespoon olive oil. I cooked these in the microwave on med. until done but not overcooked. More cream can be added to make it them easier to swallow.
A can of an Ensure type drink.
A small glass of orange juice.
The only thing he complained about, - well , one of the things he complained about : ) was the Ensure, he disliked the taste of any of the high calorie drinks. I don't know if you would want to do a section of recipes specifically to keep weight on, but these did do the trick. He never lost a pound. His lunch would be soup with macaroni and cheese on the side , with another can of Ensure and pudding made with heavy cream. A milk shake in the late afternoon. We went out to eat a lot for supper to a local Chinese Buffet. The large selection of entrees made it easier for him to find something he liked. During radiation many foods tasted different , some things he used to like tasted bad to him . Going to the Buffet let him try many different things, and got us out of the house.
CORNY ONION SHORTCAKE
8 1/2 oz. pkg. Corn muffin mix
1 large sweet onion, sliced thick
1/2 C butter or margarine (1 stick)
16 oz. can creamed corn
1 C sour cream or plain yogurt
2 C shredded cheddar cheese
Melt butter in frying pan and separate onion into rings, fry until soft but not overdone. While onions are cooking prepare corn muffin mix according to directions and spread in greased 9x13 baking dish. Mix remaining ingredients into sautéed onions and spread mixture over batter. Bake at 350 for 35 minutes. Let set 5-10 minutes before cutting.
(We use this recipe a lot in the summer when we have fresh caught fish. It is easier for my husband to eat than cornbread or hushpuppies, since it isn't as dry. It is yummy!)
1/4 cup butter or margarine
1 1/2 lbs fresh mushrooms, sliced
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup mayonnaise
8 slices white bread, cut into 1-inch pieces
2 large eggs, lightly beaten
1 1/2 cups milk
1 can (10 3/4oz) cream of mushroom soup, undiluted
1 cup freshly grated Romano cheese
Melt butter in a large skillet. Add mushrooms and next 3 ingredients; cook over medium heat, stirring constantly, until tender; drain well. Stir in mayonnaise. Place half of bread evenly into a lightly greased 13- x 9- x 2-inch baking dish. Spoon mushroom mixture evenly over bread. Top with remaining bread. Combine eggs and milk; pour over bread pieces. Cover and chill at least 8 hours. Pour soup over casserole; top with cheese. Bake at 350 degrees F. for one hour or until thoroughly heated and bubbly. Serves 6.
(I never do the "chill for eight hours" part, as I'm not that organized when it comes to cooking. I just go ahead and finish up and bake it. It is great.)
LEMON HORSERADISH NEW POTATOES
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 1/2 pounds small new potatoes, washed, unpeeled
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture. Cover and bake in preheated oven for 1 hour, or until potatoes are tender. Makes 4 servings
SEASONED MASHED POTATOES
3 pounds potatoes, peeled and quartered (about 9 medium)
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
1/4 cup milk
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon onion salt
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 15 to 20 minutes or until tender, drain. In a large mixing bowl, mash the potatoes. Add the remaining ingredients,
and beat until fluffy. Yield 6 servings
If you cut up the onions, mushrooms, celery and peppers the night before -(refrigerate in baggies), the prep time is only about 15 minutes while you put it all together and cook the pasta to serve with it. It has a good crunch to it when first served while the leftovers turn into more of an actual stew consistency.
Heat in large pot on top of stove
2 14.5 oz. cans Del Monte Stewed Tomatoes
1 Can Del Monte Zucchini in tomato sauce
2 onions, sliced
1 pkg. fresh small whole mushrooms
2 green peppers cut to postage stamp size
Add to tomato pot and season with: 1 tsp. cinnamon and 1 tsp. ginger, plus salt and pepper to taste. Meanwhile, micro a package of frozen broccoli and a package of tiny carrots, just enough to break up and add to the pot. Simmer about 10 minutes then add a cup of celery cut into 1" pieces and a head of cauliflower florets. Simmer for 5 or 10 minutes more and serve with Garlic & Herb Macaroni Twists.
Serves a dozen people (vegetarian or otherwise) that you want to spend time with rather than spending those hours in the kitchen cooking! Double or triple recipe as needed and add anything else that is a personal favorite!
Hint: To understand the differences in shapes of pasta, check out ilovepasta. There is a recipe section on this site.
EASY NOODLES ROMANOFF
Combine one medium onion (chopped), one half pound of cooked noodles, one cup sour cream, one cup cottage cheese, and a half cup of grated cheddar cheese in a baking dish. Bake for about a half hour at 325 degrees.
1 cup corn meal of any grind, the coarser the longer it cooks, 1/4 -1/3 cup bulgar wheat or wheatina breakfast cereal and 4-5 cups of water with a little salt in it --bring to boil and then put on top of a flame spreader or cook on an electric stove on very low stirring every now and then. -- some olive oil on top of the water will help keep the heat in and add flavor to the polenta.
Over which you put (when cooked):
a couple of cans of diced tomatoes
one or two zucchini
about an eighth of a bag of crimini mushrooms (fresh and coarsely chopped)
one bunch of finely chopped parsley -- fresh
one bunch of finely chopped basil -- fresh (save some of each out)
Toss everything together with the tomatoes and cook for half an hour or more
Then glop some polenta into a wide shallow bowl, add a couple of ladles of the sauce, add a pinch of fresh parsley and basil and serve.
For a real treat -- add some freshly grated parmigano or romano cheese -- or for real good flavor some precorno romano (a little goes a long way) -- and you have a perfect larrie meal of soft everything.
Complete meal in one bowl and the sauce freezes well -- polenta does OK -- so if you freeze them separately you have some for a rainy day -- plop it in the micro till you can get it out of the plastic bags -- put the polenta on the bottom, the sauce on the top -- and nuke them for about 20 minutes on low power and add your fresh cheese and -- MR(almost)E's -- home made style.
Cut a ripe avocado in half and scoop out the flesh leaving the skins intact. Mash the flesh with a fork and season well with salt, freshly ground black pepper and a generous dose of vinegar (I prefer brown) , mix well then add a handful of tasty grated cheese. Pile mixture into shells and place under pre-heated grill until cheese melts.
Please Note, while avocado is cholesterol free, it is very high in fat content. Very tasty, easy to eat and quite nutritious. Bon appetit!
(Carol in Oz: "Carol Turnbull")
REALLY SIMPLE SLOPPY JOE
1 lb. Ground Round
1 bottle of Heinz Chili Sauce
1/2 small onion (finely diced)
1 Vidalia or Red-skinned onion (sliced)
Thoroughly brown ground round and diced onions over medium heat in a medium pan, stirring occasionally to make sure the meat breaks up. When thoroughly browned, add 1 bottle of Heinz Chili Sauce - then fill empty bottle 1/3-1/2 way with water, shake to mix remaining sauce, and pour into mixture. Reduce heat and simmer 10 - 15 minutes. Spoon mixture on to hamburger buns, spread a dab of mustard, and top with a slice of Vidalia onion and serve. Delicious!!
BECKY'S CORN PUDDING
1 Can Cream Style Corn
2 Eggs well beaten
1 Tblsp. either bacon drippings of butter melted
1 l/2 Tblsp's sugar
Spray a 1 qt corning ware or Pyrex dish. In a bowl combine the corn, the eggs, the butter or drippings and the sugar and pour into the greased dish.
Conventional oven: Preheat over to 375 deg. bake for 35 to 40 min until a toothpick comes out clean.
Believe this could be done in a microwave also. Probably cook about 15 min at 50% power, check if set, if not cook in 3 to 4 min increments, then remove and cover with aluminum foil.
GRITS, GRITS AND MORE GRITS
Basic 5-minute Grits
4 cups water; 1 cup grits; 1/2 teaspoon salt or to taste; white pepper to taste; 1 tablespoon butter
Stir grits into boiling water. Reduce heat to a simmer and cover pan. Stir occasionally to avoid lumps. Add salt and pepper. Stir in butter and cover, turning off heat. Yield: 6 servings.
Will's Favorite Breakfast Grits
A favorite of my stepson's that was devised by my grandmother
1 can condensed chicken broth; 1/2 cup quick grits; white pepper to taste
Pour chicken broth in a 2-cup measuring cup (or improvise). Add water to equal 2 cups total. Bring to a boil. Stir in grits and reduce heat to a simmer. Cover, stirring occasionally. Cook 5 minutes. Add white peopler as desired. Yield: 3-4 servings.
You may also use chicken bouillon cubes to taste.
Ned's Favorite Breakfast Grits
2 cups water; 1/2 cup quick grits; 1/2 cup shredded cheese; 1/4 teaspoon salt; white pepper to taste.
Stir grits into boiling water. Reduce heat, cover, and stir occasionally. When girts are nearly done, stir in cheese and salt. Yield: 3-4 servings.
Southern Breakfast Grits
4 cups water; 1 teaspoon salt; 1 cup SLOW-COOKING grits; 1 cup milk; 1/4 cup unsalted butter at room temperature
Combine water and salt in a heavy 3-quart saucepan. Bring to full boil over high heat; stir in grits. Boil, stirring often, 5 minutes. Reduce heat to lowest setting; stir in milk. Cover and cook until all liquid is absorbed and grits are thick and creamy (45 to 60 minutes). Remove from heat, add butter, and stirl until melted. Serve hot. Yield: 4-6 servings. These are the kind of grits Southerners probably remember as children. I think they would be good for larys because they are soft, contain calories, and have a slightly sweeter taste than most grits.
Once your swallowing gets better, you can take leftover plain grits and fry them for a different taste. These go well with scrambled eggs.
I have recipes for Hot Tomato Grits, Grits Souffle', Cajun Souffle' with Grits, New Orleans Cheese Grits, two or three types of Cheese Grits, Baked Grits, Baked Grits and Corn Meal, and many others.
(Jane Varner, editor of a cook booklet entitled True Grits)
Hot Tomato Grits
2 slices bacon, chopped
2 cans (14 1/2oz) chicken broth
1/2 tsp salt
1 cup quick-cooking grits
2 large ripe tomatoes, peeled and chopped
2 tbs canned chopped green chilies
1 cup shredded Cheddar cheese
Cook bacon in a large heavy saucepan until crisp, reserving drippings in pan. Gradually add broth and salt; bring to a boil. Stir in grits, tomato, and chilies; return to a boil, stirring often. Reduce heat and simmer 15 to 20 minutes, still stirring often. Remove from heat, stir in cheese, cover, and let stand 5 minutes or until cheese melts. Serves 6. (Judy Greiwe)
Make-ahead Mock Omelet
Serves 8, but could be cut in half
8 to 10 slices bread (white, French, whole wheat)
3/4 pound cheddar cheese, grated
2 cups milk
1 teaspoon salt
Optional: dash nutmeg, dash cayenne
1/2 stick unsalted butter (or just adjust salt above)
Trim crusts and cube the bread. Butter a casserole dish and alternate layers of bread and grated cheese. Beat the eggs and add milk, salt, and optional spices. Pour mixture over bread and cheese. Refrigerate overnight. Next day, melt the butter and pour over the top. Cover and bake at 300 degrees for 45 minutes. Uncover and bake about 15 minutes or until lightly browned. Variation: Add cooked, crumbled sausage for a heartier dish.
Grits cooked in Chicken Broth
Cook grits according to package directions, omitting salt and substituting chicken broth for water. Season with white pepper and a pat of butter.
Delicious with biscuits or toast if you can eat them.
2 sticks unsalted butter
1 cup sifted confectioners sugar
1 cup fresh strawberries or 1 package frozen strawberries
Soften butter and add confectioners sugar. Whip until fluffy. Add strawberries. Mold into any shape and put in refrigerator to set. Serve with hot biscuits, pancakes, or waffles.
Red Beans, Rice and Sausage
1 Pkg Red Beans & Rice Mix (Recommend Zatarain's)
1/2 lb. smoked or Polish Sausage.
1 Tbs butter/oil
1/2 small onion, diced
In a medium sauce pan, add butter/oil and onions - sauté until tender. Add water and the Red Beans and Rice mix to pan, bring to boil, stirring occasionally. Reduce heat, cover, and simmer for 25 minutes, stirring occasionally. Slice sausage into thin slices and add to the mixture for the last 10 minutes of the simmering. Remove from heat, let stand for 2-3 minutes before serving. Tastes GREAT and easy to chew and swallow!
British Sherry Trifle
Take one Jelly Roll and mash it in a large bowl, using a fork. Empty three packs of Strawberry Jello in a large jug and add 24 ounces of boiling water. The directions on package call for a further addition of 24 ounces of cold water. Ignore the directions. Add 8 ounces of cold water and 16 ounces of SHERRY. Add the Jello to the Jelly Roll and mix well. Place in the refrigerator and allow to set. Top with Cool Whip and sprinkles before serving. For a smaller version simply use one-third of the dry contents, 4 ounces of boiling water and 4 ounces of sherry. Delicious!!
This site has over 100 recipes for puddings and custards made with breads, rice, or just the easy to slide down kind with milk and eggs. You'll find something you like.
SPOON BREAD (My grandmother's recipe) Serves 8
This is elegant Southern cooking and is really like a soufflé. (I have other soufflés that are easy. Serve this with a little butter. You can halve the recipe successfully or keep in refrigerator and reheat later.
4 cups milk;
2 cups white cornmeal;
1 cup butter or margarine;
2 teaspoons baking powder;
1 teaspoon salt; 6 eggs, separated.
Heat milk the top of a double boiler. Add cornmeal gradually, stirring fairly constantly until thick and mushy. Remove from heat. Blend in butter. Let cool slightly. Blend in baking powder and salt. Beat egg yolks. Stir small amount of cornmeal mixture into yolks, then combine yolks with rest of mixture. Beat egg whites with electric mixer until stiff (they should form nice peaks but not be completely dry.) Fold into cornmeal mixture. Pour into a buttered or greased 3-quart baking dish. Set dish in a pan of hot water. Bake at 325 degrees for 60 or 70 minutes, or until firm and brown on top.
Note about soufflés: Some people are scared of them due to the egg white process and "folding." Just follow the directions and "fold" with a rubber
spatula until you don't see very many pockets of egg whites or very few. It's just a slightly different process than stirring, but you can fold without being nervous about overdoing it. You'll know when it looks right.
Cracker Barrel Hashbrown Casserole
2 lb. frozen shredded hashbrowns
1/2 cup margarine or butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely chopped onion
1 can cream of chicken soup
8 oz. Colby cheese, grated
Preheat oven to 350 degrees. Spray 9 x 13 baking pan with Pam. Combine soup, margarine, salt, pepper, onion and cheese. Gently mix in the potatoes and pour into the pan. Bake in oven for 35-40 minutes.
Ham and Cheese Casserole
1 cup diced cooked ham (you can buy a small amount at a grocery store deli or one of those ham steaks for around $3.99)
1 cup cooked rice
1 cup grated cheddar cheese
1 cup medium white sauce (you can probably find this in the grocery store, but the recipe is below)
Salt and pepper to taste
Combine ham, rice, 1/2 cup cheese, white sauce and salt and pepper. Place in greased casserole. Bake in preheated 350 degree oven for 20 minutes. Remove from oven and sprinkle with remaining cheese. Serve immediately.
2 tablespoons butter
2 tablespoons flour
1 cup milk
Melt butter and over low heat, stir in flour until well-blended and the taste of raw flour has vanished, about 3-4 minutes. Stir milk in slowly, and over medium heat, bring to a simmer until slightly thickened and is smooth. This is a versatile sauce that you may flavor with one of the following: chives, a small amount of nutmeg, a teaspoon of lemon or sherry, celery salt or just your basic salt and pepper.
Blueberry French Toast
12 slices firm day-old bread, cubed
16 ounces cream cheese, cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk
1/3 cup honey
Lightly grease 13 x 9-inch pan. Layer in this order: 1/2 bread cubes, all the cream cheese cubes, all the blueberries and remaining bread cubes on top. Whisk eggs with milk and honey. Pour over bread, but do not stir. Cover and chill overnight. Bake covered at 350 degrees F for 45 minutes. Bake uncovered for 25 to 30 minutes. The center will puff, turning golden brown. Serve with Blueberry Sauce.
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 cup blueberries
1 tablespoon butter or margarine
In a saucepan over medium heat, bring sugar, cornstarch, and water to a boil, stirring constantly. Cook until clear. Stir in blueberries and butter, and simmer over low heat until berries burst, about 10 minutes. Drizzle on top of Blueberry French Toast.
Chicken Dressing Casserole
4 chicken breasts
2 c. chicken broth (could be commercial or from cooking the chicken with seasonings and celery)
1 package Stove Top dressing (corn bread)
1 can cream of mushroom soup
1 can cream of chicken soup
Boil chicken until tender. Cool and debone. Cut into small pieces for larys. Reserve broth. Place 1/2 of the dressing mix in buttered casserole. Next, layer 1/2 of the chicken. Combine broth, soup and seasonings from dressing mix. Pour half of this over chicken. Repeat layers. Dot with butter and bake at 350 degrees for 30 minutes. Let sit a few minutes before serving. Serves 4-6. Note: Some Stove Top and other dressing mixtures now have the herbs mixed in. The important part is just getting the corn bread version.
Berries with Orange Cream
Serves 8. I typically serve this as a brunch dish, but it could make a light dessert with only 160 calories. I've made it with only two types of berries, strawberries and blueberries. It only takes about 15 minutes to make.
(1) Orange cream
1/4 cup powdered sugar
1 (8 ounce) package cream cheese, softened
1/3 cup orange juice
2 teaspoons grated orange peel
1 tablespoon orange-flavored liqueur, optional
1 pint strawberries, hulled and halved
1/2 pint (1 cup) blackberries
1/2 pint (1 cup) blueberries
1/2 pint (1 cup) raspberries
In small mixer bowl combine powdered sugar and cream cheese. Beat a medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add all remaining orange cream ingredients and beat. In medium bowl gently toss together the berries. Serve the orange cream on the side.
From the New York Times cookbook
Recipe says it will serve 8, but that's a lie. I would say it serves about 4.
1 cup (6-ounce package) semisweet chocolate chips
5 tablespoons boiling water
4 eggs separated
2 tablespoons dark rum (original recipe)*
*Or any liqueur you have around the house that goes with chocolate, like chocolate or orange liqueur. I've tried almost anything that someone left over here at Christmas. You could even use a cheap sherry or a mixture of orange juice laced with a little vanilla.
Put the chocolate pieces into an electric blender or food processor and blend on high speed for six seconds. With the motor off, scrape the chocolate from the sides of the container with a knife. Add the water and blend on high speed about 10-20 seconds. Add the egg yolks and rum and blend three seconds or until smooth. Beat the egg whites with an electric mixer until stiff peaks form when you remove the mixer.
Gently but THOROUGHLY fold the chocolate mixture into the egg whites. (You don't want puffs of whites showing in either a mousse or a souffle, just for future reference or in case you are scared of trying these things). Place in individual dessert cups (I use small coffee cups) and chill for at least one hour.
MAKE YOUR OWN SPREAD
Take any left over stew type of dish or any left over meat that is difficult to swallow, and put it in the blender with some mayonnaise or butter. Add seasonings and you have a great spread. Let your imagination run wild.
Antal from Florida
"ERIC'S RECOVERY CASSEROLE"
(for those who have trouble chewing or swallowing)
1 lb. ground pork or beef (we prefer the pork, for a change)
2 c. elbow macaroni, cooked
1 can cream of mushroom soup
1/2 c. milk
1/4 to 1/2 c. chopped onion or scallions (when I use the scallions, I use the greens also)
1/2 to 3/4 c. shredded cheese (I usually use cheddar but almost any kind will do)
1/4 t. GROUND rosemary
chopped parsley (mostly for color)
topping, optional (see below)
salt and pepper to taste
Brown the ground meat in a little butter, toss with the cooked macaroni. In the casserole dish, mix the mushroom soup with milk, add all other ingredients except for topping. Mix well. Cook it at 350 degrees from 1/2 hr. to 1 hr. You can't really overcook it because it is so creamy. For topping, I use whatever I have....sometimes crushed potato chips or crackers and when desperate, I use bread crumbs. Dot that with a little butter, put it in the oven, covered. When almost ready to serve, I run it under the broiler for a minute or two to brown the topping. It really isn't a lot of work. We get, at least, a couple of meals out of it. It re-heats very nicely in the microwave....one minute on HIGH per serving. If anyone tries it, I would love to know how you like it and if you have other suggestions to add to it.
(Ellen Heyniger) (How about chopped bell peppers? Ed.)
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