I Hate Dialysis Message Board
Dialysis Discussion => Dialysis: Diet and Recipes => Topic started by: tpears86 on April 07, 2011, 04:45:59 PM
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Good Evening All,
So I apologize for not being on here more often. Since I have no keyboard and mouse (and not having money sucks because of dialysis, medicare, SSI, etc etc,) I have to use the family computer. The only issue is, it's ALWAYS EFFIN BUSY! So I will try my best to be on here more than I am now.
I saw this thread, and I loved it because I am going to culinary school to be a chef. The idea of this post is to somehow, post up a new renal friendly recipe once a week. I do a lot of cooking, and it brings me joy and a piece of mind. So why not share it with everyone right? A warning though: Most of recipes are low in sodium, but possibly a little high in either potassium, or phosphorus. I always use fresh ingredients, and trust me, it helps a lot. So keep an eye out for this section, and I will post something. Any requests or questions, or want me to use a special ingredient? Give me a heads up =)
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oh i will definatly be looking forward to this!! hope theres some easy ones in there too :embarassed: Sometimes love to cook, sometimes not so much..lol Cant wait!!
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I am pre-dialysis, so I try to keep my protein intake relatively low. I would love a go-to recipe for a soup! Thank you! It's really kind of you to start a thread like this and offer your services. :clap;
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Ah, so you are living the life that my husband would want if he had it to do over again. (Though I don't think he's had it too rough, getting to test drive luxury vehicles all over Europe, Canada and the US as a mechanical engineer.)
I am post-transplant, but I would love to see some tofu recipes, being a vegetarian. I would add the salt back in though. My sodium runs low now. It's bizarre.
Even if I don't need to watch anything in particular, I look forward to seeing what you can do with the renal limitations. Sometimes limitations can spark amazing creativity.
Oh, and there are a few ingredients that I am always looking for ideas to use: kale, fennel, kohlrabi, celeriac - the obscure veggies that are also CSA staples.
Thanks for doing this for the members. I'll be reading with interest.
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Good Afternoon Ladies and Gentleman!
So it's a gorgeous Saturday in Central NJ, and I am doing a little bit of cooking. It's mainly healthy, and kind of low in salt (if you know how to use a "pinch" of salt right ;) ) But before I go into what I've made, some advice for those when it comes to cooking. It will help, and it will make things better.
1) NEVER USE TABLE SALT! That's probably one of the biggest tips I tell people. It's not only unhealthy, but it's also a salt that can be used too much, way to easily. I always use kosher salt and sea salt. Not only are they healthier, but they help bring out more flavor in what you cook. They key too, always use a "pinch." Meaning, use your index finger, middle finger, and thumb. That's a pinch.
2) Always use fresh ingredients. Dried herbs can only go so far. If you look close enough, a "bunch" of herbs like parsley, cilantro, mint, are all between $1-$3. Not bad compared to the almost $4 you have to pay for something from McCormick. Which (somehow) leads to my next tip
3) Have a fully stock pantry. Spices and seasonings will be your best friend. Trust me, with a fully stock pantry, some pasta, and fresh veggies, you can make a five star meal. Have necessities like cumin, chili powder, cayenne pepper, a pepper mill, etc etc. If you can find it cheap, go for it.
Now with tips out of the way, what I made was simple, delicious, and can be very impressive to the untrained eye =). Let's start with the appetizer: Tomato, Basil, and Mozzarella with extra virgin olive oil. What you need:
1 Fresh Ripe Tomato
1 Small ball of FRESH Mozzarella (fresh mozzarella has a lot less sodium than regular mozzarella you get at a pizza place)
Fresh Basil
What to do: Slice the tomato about 1/2 inch thick, and lay it out on a plate. Season with a PINCH of kosher/sea salt. Next, pick off a basil leaf one a time for each piece of tomato. Then, slice the mozzarella about a 1/4 inch thick. Lay on top of the basil leaf. After, drizzle a tiny bit of good quality extra virgin olive oil. Put in your fridge for about a couple hours so the olive oil can infuse with everything. Once chilled, take out, and enjoy. Simple right? Now, a pasta dish that's a little bad for you, so make sure you take your binders ;)
What you need:
2 pounds of chicken
Seasonings (which will be listed in the process)
3 cloves of garlic
2 shallots
1 container of Grape tomatoes
1 package of Sun dried tomatoes
Basil
Parsley
1 small carton (half pint) of Heavy Cream
1 14.5 can of NO SALT diced tomatoes
Seasoning mix:
Pinch of salt
1 tsp of oregano
1/2 tsp of thyme
1/2 tsp of ground turmeric
1 tsp of chili powder
1 tsp of cayenne pepper
1 TBSP of paprika
Mix all together and season chicken with it
In a large saute pan on medium high heat, add 3 TBS off olive oil. When the oil is hot, add the seasoned chicken. Let the chicken cook for 10 minutes. Then add grape tomatoes, sun-dried tomatoes, and the can of no salt diced tomatoes (drain the juice of course.) Let that cook for another 10 minutes. Next, add the shallots and garlic. Keep mixing, and pop the grape tomatoes. Let that cook for 10 minutes. Now, within the last 5 minutes, add a handful of fresh parsley, 6 fresh basil leaves (finely diced) and add the heavy cream. Let simmer. Boil some pasta (anything curly is what I prefer,) and you have a wonderful pasta dish that serves about 6. So if you don't have that many people, you'll have plenty of left overs to heat up.
I hope you enjoy this as much as I loved making it! Sometime within the next week...well I don't know. I like to surprise people with "pot luck" dinners.
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Hi all here,
Tpears your posting is better one and the recipe you have share here is also the tasty one and best one.....
Hope that you will keep sharing more one's with all of us at the forum......
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Haven't tired this recipe yet, as it is not shopping day. Looks good tho. I am looking forward to learning more. Thanks so much for this thread.