So...whats for dinner?
Comments
-
If your dad doesn't object to a slight change of flavor, adding some tofu to the risotto or the potato soup would boost the protein. Maybe use very soft tofu and whip it into the stock (for the risotto) or into the soup? Or is tofu acidic? You can also just add protein powder. I've added unflavored rice protein powder to cream of broccoli soup, and to me it tasted exactly the same with and without the protein boost.
I don't have the recipe available where I am now but it's also possible to make a sweet dish with tofu instead of or in addition to eggs, and your dad could get his protein for dessert instead of in the main course. I made this once a long time ago and even with just vanilla extract to flavor it any taste of tofu was extremely slight. I'm trying to remember whether this was cooked on the stovetop like a pudding or baked in the oven like a custard, but it's been such a long time, I just don't remember.
0 -
Susan- Since he will be here for a few days I needed more ideas, and the mushroom risotto would be good because the risotto would be softer. Do you have a recipe for the veg ragu over polenta? that has me drooling now!! Yumm!!
0 -
Debbie - what about meatloaf? You can adjust the recipe to eliminate any acidic foods. And you can add veggies like carrots or celery by running them through the food processor before adding to the mix. Speaking of meatloaf, DH just made stuffed peppers for me, with a little guidance. We're cooking them in the microwave for expedience but they are certainly smelling yummy.
0 -
Carrie, we made two batches, two different recipes. The pappardelle was just eggs, flour and water. The fettuccini, which we will eat tonight was eggs, flour, olive oil and salt. I'm estimating that each batch made about 1 and a half pounds of pasta. We didn't have a scale (at least I know what she's getting for Christmas now sigh!) so that's an estimate. We had another meal's worth of leftovers of the pappardelle and we split the fettuccini to cook later.
0 -
Debbie- Glad the potato leek soup idea helped....I will keep thinking for you. Something vegetarian, easy to swallow non acidic....
My belly was ultra yuck all day. I was convinced I was getting DS1 puke flu. But, I haven't eaten much and I just did another round of tums and some ginger ale and it is working. I feel the best I have all day right now. DH is volunteering at a local pond hockey tournament so I have been on my own since just before noon. DS had soccer at 4 and I felt horrible for soccer and until about 7. Poor kids had cereal and a bagel for dinner- at the moment they were lucky to get that.
Here is for high hopes for tomorrow!
0 -
Debbie- How about stuffed shells with a creme rosa sauce? Add spinach to the filling, mushrooms etc even tofu for protein with the cheese's. Easy to chew and swallow- DS loved them when his tonsils were out and he had a hard time swallowing.
0 -
For a vegetable ragu, pick vegetables that go together naturally.
Example: Eggplants, zucchini, onions, and tomatoes [canned this time of year] with some garlic. Maybe roast the vegetables, then sautee the garlic, deglaze the pan with some wine, throw in the roasted vegetables, and then simmer with tomatoes including the juice. Add some water if you need more moisture. Cook until it is thickened enough for you. Herbs could be basil, thyme, or rosemary. Maybe butternut squash with thyme. The options are more limited this time of year.
Oven polenta is a wonderful thing. Preheat the oven to 375º. In a dutch oven or large oven-proof pot, whisk the corn meal, water, milk and salt in the pot. Drop in the butter. Bake for 40 minutes, uncovered.. Whisk again, and put back into the oven. Optionally, add some grated parmesian cheese at this moment. Bake for about 10-15 minutes. Ratio: 1 cornmeal:1 milk:4 water.
Our chili was good... freshly made chili powder and freshly ground beef. I used a combination of flap and chuck this time, and I aged it for two days to concentrate the flavor. There is enough in the freezer to keep Mr. 02143 VERY happy.
*susan*
0 -
I don't post much but I read a lot and thanks to all of you for the recipes. And send I prayers & good wishes when any of you are ill or having tests or dealing with things so admirably as Michelle does.
Debbie: Your question about feeding your Dad struck a chord. When my Dad got past 93, he didn't have too many teeth & also had trouble swallowing, so things had to be soft. Here's what he loved - whatever time of day: Oatmeal w/lots of brown sugar, applesauce w/more brown sugar, mashed potatoes for every meal, soups of all kinds but more w/noodles instead of hard veggies, swiss cheese pieces, rice-w/butter or sauces, mac & cheese, peanut butter either on soft white bread or on a spoon, pasta alfredo (aren't tomatoes acidic?) - you could add mushrooms or some veggies (like peas) but you'll probably have to cook all vegetables soft, ice cream, chocolate pudding, plain cakes - like hot milk cake. He did like poached fish but I think that's out for your Dad. He wouldn't eat cottage cheese, but that might work w/canned peaches and a fair amount of the juice. I decided the main thing was that he ate something, and he was only going to eat what he liked so it was always a treasure hunt. Oh yes - and doughnuts. He wanted those to snack on all day long, a few bites here & there. Good luck. I'll enjoy hearing what he likes best. You can tell I still miss my Dad, stuborn as he could be!! Sorry this is so long.
0 -
Something soft, like soups that you use an immersion blender on. Any soup could be tweaked that way. Also I make a veggie puff, using ricotta cheese, broccoli tender tops only, a bit of onion, bit of garlic and an egg to Bind. Kind of a quiche without a crust, but more like stuffed shells without the shell. And, I know.its not real great for you, but canned tomato soup will not cause an acid problem. Probably due to not really having tomatoes..... LOL. But, we made chili with that for my realtuves who had problems and they could eat it. Good luck and Much love.
0 -
Michelle-Love meat loaf for myself and that sounds yummy things would be so much easier if he ate meat. You have been quite here lately, how are you doing?
Laurie-I was thinking of tofu too he does love it maybe with some hoison sauce but not sure if that will be too acidic. Glad the ginger ale helped some and I bet the kids loved the cereal and bagals!!
Susan- Thank you so much for that recipe. I have never tried baked polenta before, it sounds super easy and know my dad will love it. Plus I never thought to put ragu over it. Can't wait to try it.
Minustwo.Good to see you back posting! sorry about your dad. MY dad has esphogus cancer and his throat closes shut to almost a pencil size he has to get it stretched now every thursday. It makes me nervous because he chokes on his food and it scrares me so much. right now it is ok but still hard for him to eat. I will be making him oatmeal for breakfast, thats usually what he eats at home. Thanks!
0 -
Thanks Moon! much appreciated!
0 -
debbie, tomato sauces and soups that are too acidic can be neutralized with a pinch of baking soda. Basic chemistry.
0 -
Chabba- Wow! I had no idea that baking soda neutralizes acid foods. Good information to know for my dad. Thanks!
.0 -
Debbie Looks like everyone had great ideas for you...I was also thinking the mac-n cheese route or the stuffed shells that Laurie said.
I dont think I have ever had polenta, let alone make it. I may just give it a try.
Laurie hope you guys get to feeling better, so hard to be sick and still have to run kids around. You need to lay down and put a good movie in....the kids probably think its a treat to have breakfast food for dinner, so dont feel guilty.
Yesterday was roasted red pepper soup, and grilled ham n cheese sandwiches....wine for dinner with friends.
0 -
Pickity Place has a wonderful Potato Leek Soup, I'll find it and post it.
0 -
I made this once, it is yummy.
6C chick broth
6C peeled & diced potatoes
4tbl butter
2C thinly sliced leeks
1C chopped celery
1 tsp thyme
1 1/2 tsp dill weed
1 tsp salt/pepper to taste
2tbl white flour
1C half & half
1/2C minced fresh parsley
Bring broth to a boil in soup pot. Add potatoes. Cover and cook until tender (20-25 min). Turn off heat & puree 3/4 of potatoes in blender. Pour back into soup pot. In a 10 inch fry pan, melt 2tbl butter and saute the leeks, celery, thyme and dill weed until the leeks are well coated with butter. Cover and cook on low heat until the leeks are te4nder (10-15min) Add to the potatoes along with salt & pepper. In the same pan in which the leeks were sauteed, melt the remaining 2tbl butter, then add the flour. Brown for 1 min on low heat. Whisk in half & half and turn off heat . Add to the soup, then add parsley. Simmer 10-15 min, uncovered and serve.
0 -
ladies,I watch cooking with "Simple Ming" and with Lidia (Italian),also,with Martha Stuart.
girls,how about coffee.how much to drink?
0 -
Yes, Debbie, some of those ideas sound like good ones...and I too am feeling educated about the baking soda neutralizing info!
We are back to reality at home after our brief stay in opulence. A funny thing happened yesterday as another wife and I were spending most of the morning having a great discussion about her family history and a book she is writing about the three generations of fascinating women preceding her. The property steward (my term) came around in the late morning, and as he stopped in to see how we were doing, I joked that we were just spending the morning drinking wine and chatting (alluding to the MANY glasses and empty bottles in front of us....that had yet to be cleared from the night before). The rather dry but compliant steward immediately responded that he would go open some more wine in case our spouses also wanted some on their return from their meeting (it was 11 AM!). Yikes! He never got that we were joking, and must really think that we are the lush wives of the serious board members. To make matters worse, after he left the room and we realized what he thought, we both fell into gales of laughter, I'm sure confirming his perception of us as the giggling drunken wives! LOL
Meanwhile, when DH emailed our absent host to thank him for the stay, DH suggested that we'd like to show our appreciation by (me!) preparing a meal for him and his SO when his new kitchen is complete (it is always a challenge to give this host a tangible gift). He responded that he is looking forward to it! Yikes! I will be quite challenged to serve an adequate meal to this cosmopolitan couple, but do have time to think it through since we only go there three times a year.
I will be looking for your wonderful ideas for sure!
Sad for the struggling Celtics that Rondo was just diagnosed with a torn ACL. Wouldn't it be just like Rondo not to notice that he had a torn ACL. These athletes must have unbelievable pain tolerance!
We plan to go out to dinner tonight to use a Groupon before it expires.0 -
Omg, tears are rolling down my face thinking of chabba making all the pasta and hanging it all over the house. I can't imagine such an endeavor or where I would put it all.
0 -
I made something new last night and we had it again tonight but with a twist. I am really proud of myself for trying this out.
I made cauliflower mashed poatoes with no potatoes. I looked a few recipes on line and wanted it to be low fat and also have some cancer fighters in it. I'm really trying to make more veggies and such that'll help with the battle. I made a huge amount and had so much left over tonight I baked it in the over with a little cheddar cheese on top.
Queen Kong's Cauliflower surprise.
Steam a bunch of cut up cauliflower with garlic cloves
When softish mash it with same water used to steam it but first add
A little olive oil or grass fed butter
some low fat milk or hemp milk
pinch of salt
black pepper
garlic powder
parsley
basil
ginger powder or diced
I mashed with a potato masher while still hot. I hope this makes sense. DH loved it, I did too and picky eater kid even had a bit. Tonight I baked it with a bit of shreddded cheddar cheese on top and it was delish.
Last night, I had pasta for the main dish with homemade sauce and tonight I made baked salmon. I'm adding more cancer fighter spices to everything. Mainly, black pepper, ginger, garlic, onion and sometime tumeric.
Are there any other spices to add to the arsenal?
0 -
Tonite I made a surliin tip roast with potato, carrots, onions and parsnips. Yum. But of course, when I bought the thing, I didn't know my DH would leave yesterday! LOL, so I have a lot of leftovers. I enjoy the veggies sobmuch, I hardly eat the meat. But I will have way too much so I will have to freeze it.
0 -
Tomorrow my dad is coming to visit for a few days too. He's a meat and potatoes kind of guy and other than being diabetic, doesn't have any other dietary restrictions, so he'll be easy to feed.
Tonight is quiche. I was making pie crust anyway and it was a good way to use up some leftover bits of things. A while back I made a really good oven baked Polenta with gorgonzola and Rosemary. Can't remember whose recipe, Ina Garten maybe?0 -
I made Olive Garden Copycat Zuppa Toscana. I had kale I bought and never used and found this recipe on food.com. Brookshires had Italian sausage on sale and I had a bit of heavy cream I needed to use up. Trying so hard not to throw away food. DH had 2 bowls with a slice of sourdough bread that was alas storebought. Leftovers for tomorrow. Think DH even ate the kale floating in it. Must admit 1st time he or I've ever had it. Will definitely go in the file folder. No leeks at Brookshires. Had huge spring onions.
I think I'm going to have to try oven baked polenta. Another thing I've never had though I look at the tubes of it in the produce dept.
Nancy - Enjoy your visit with your dad.
Moonflower - Leftover roast is a good thing. Freezer goodie.
0 -
Lacey, I have enjoyed hearing about your experience in the world of opulence. Love the story about you and the other wine-guzzling wife! I would be so nervous about serving this man and his SO a meal. He has probably eaten at the best restaurants in the world. You must give us a report on this experience when it happens. You are going to cook in his kitchen?
Luvmygoats, I ate kale for the first time a couple of years ago. There was talk of it on this thread and on some of the cooking shows so I decided to give it a try. I can't say it's on my list of top 10 favorite foods. Mostly I like it added to dishes like soups or white chili.
I had way too much food today. The noon meal at my mother's house, cooked by one of my sisters, was roasted chicken, potato salad, red beans with sausage over white rice. King cake with cream cheese filling for dessert.
Then this afternoon dh and I went to a movie with friends. We saw Silver Lining Playbook, which I really enjoyed. It starts slow but develops into an absorbing story with comic highlights. Afterwards we went to a restaurant and I had a delicious fried oyster poboy. The bread was especially good French bread, very crunchy, and the oysters were tasty, too. The only good thing about my caloric intake today was that I didn't drink anything alcoholic!
It's a good thing I'm a lifer and don't have to weigh in at my WW meeting tomorrow.
Back on the wagon tomorrow.
0 -
Carole, so when you're a WW lifer they don't ask you to weigh in to make sure you are "within the range"? If not, that makes life easier...and you got to enjoy the culinary delights of your day.
We also had some fried oysters as an appetizer tonight at the restaurant at which we used our Groupon coupon. They came with a spicy aioli and onion carrot slaw that was very tasty. DH enjoyed a seafood stew in a creamy saffron sauce, and I had sea scallops with a sauce I cannot identify now, along with arugula, snow peas and butternut squash ravs....an interesting and satisfying dish. Had an unusual carrot cake for dessert. All that good food and the coupon made it a great meal for a Sunday night.
I hope everyone is feeling well as we start another week!0 -
I spent yesterday and today (8am to 5pm) at a National Guard base in US Dept of Homeland Security training for communications unit leaders. Next weekend is the same schedule.
Last week, I was also driving the school bus in the morning (the regular driver was sick), so all 3 jobs have been going at once......
So, I haven't been cooking much.....and I need to catch up on what's been going on here.
Eric0 -
Eric, we miss you when you don't at least pop in every day.
0 -
Lacey- I too loved your wine story! I have a friend who SO is a chef. So when I cook for them I dumb it down to feel good food instead of trying to impress. Roast chicken, spaghetti and meatballs etc. They always lick thier plates clean...but they are also good friends too. Just an idea?
luvmygoats- That soup sounds amazing.
So, my belly is doing better but not great. I made the most of it and DH and I took the boys bowling today. We had so much fun with them and they loved it. Of course on the way home the youngest threw up in his car seat. DH says car sickness (not like him?) I am afraid for what the night will bring.
Dh made dinner since I didn't care enough to cook to be honest. He made chicken parm which was very good. He used prego for the sauce which before learning Michelle's sauce I used to do. I haven't used jar in at least 6 months. My oldest is so excited for his spaghetti and sauce and as he is eating he tells DH "this is good- but mommy's sauce is better." Bless him:)
Anyway- hope everyone is well and had a good weekend. Personally I am praying my family wakes up with good bellies!
0 -
Laurie, out of the mouths of babes! Nice when you win one! LOL
0 -
I am definitely considering that as an option, Laurie. I have way too much time to obsess about that menu...will probably either do it in May or Sept, when DH has his next meetings.
Laurie, would you mind (no hurry) either posting or noting where, if you recall, Michelle's sauce recipe is. I have been preferring to make one rather than relying on jars these days....however, I did come across a really good jarred one (forget the name, but it is from Vermont), but way too pricey for me, especially when I can construct a good one in my kitchen.
By the way, was so glad to read about your freezer treasures, Seaside and Susan. I have just about forgotten my frozen roasted tomatoes, peppers, etc, and it is certainly a good time to harken back to September harvest days! Maybe I can use them in something to bring to a friend's on Superbowl Sunday.
Sending calm belly energy to your house, Laurie!0
