I Hate Dialysis Message Board
Dialysis Discussion => Dialysis: Diet and Recipes => Topic started by: Panda_9 on July 16, 2006, 01:31:44 AM
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Heres a few of mine, except the ginger beer (mums) and the cake (mums friend).
Chicken kebabs
2 large skinless chicken breasts
1 onion
1/2 cup Soy sauce
2 tsp Sesame oil
2 Tbsp minced garlic
1 tsp minced or fresh ginger
Wooden skewers
In a large bowl, combine soy, sesame oil and garlic. Cut chicken into strips or cubes and add to the marinade. Stir well, cover with glad wrap and marinate in the fridge for around 4 hours. The longer the chicken is marinating, the more flavour it absorbs. Place a ¼ cup bicarb in a small open container in the fridge to absorb the garlic odour from the marinade. Soak skewers in water for 20 mins. Cut the onion into 8 pieces, so you have little squares. Thread the chicken and onion onto the skewers however you like. Capsicum would be nice too. Cook on the BBQ or non stick fry pan until firm and cooked through. Serve with whatever you like.
Alternative marinade......Sprinkle in some taco seasoning mix with the diced/sliced chicken. Just enough to coat. You dont need to marinate it for any amount of time.
Mums Old Fashioned Ginger Beer
To make the plant:
8 sultanas
Juice and pulp of 2 lemons
4 teaspoons sugar
2 teaspoons ground ginger
1 pint cold water (2 cups)
Put all ingredients into a **** top jar and stir. Leave for 2-3 days until it starts to ferment (froth).
It may take longer in cooler weather. When it starts fermenting, “feed” the plant each day for 1 week with 2 teaspoons ground ginger and 4 teaspoons sugar (stir in).
To make the beer:
2 pints boiling water (4 cups)
Juice of 4 lemons
2 pounds sugar (4 cups)
14 pints cold water (28 cups)
In a clean bucket, pour boiling water over sugar and stir until dissolved. Add lemon juice and cold water. Strain the plant into the bucket through a fine cloth (muslin, teatowel etc) and squeeze it dry. Stir well. Pour into clean air tight bottles and store for 3-5 days before using. Leave a bit of a gap at the top of the bottle. Plastic bottles are less likely to explode! After a few weeks or more it tends to turn quite alcoholic so be careful
To keep the plant alive:
With the leftover plant in the cloth, place half of it back in the **** top jar and either discard the other half or put it in another **** top jar. To the jar, add 1 pint of water, 4 teaspoons sugar, and 2 teaspoons of ginger. Continue to “feed” the plant as per above instructions, and repeat the process to make more ginger beer.
Stuffed chicken parcels (Serves 4)
4 medium size breast fillets
Filo pastry
2 cups breadcrumbs or stuffing mix
2 pieces short cut bacon
4 shallots, finely chopped
1-2 cloves garlic, crushed
1 tbsp chopped fresh parsley
Juice of half a lemon (use whole lemon if desired), optional
Salt and pepper to taste (salt optional)
Water
Cooking spray
Spray a fry pan with cooking spray and sauté the bacon for a few minutes, starting to brown. Add breadcrumbs, shallots, parsley, lemon, salt and pepper, and enough water to mix together to form a solid mix
Flatten breasts a little with a meat mallet or rolling pin. Take chicken breast and make a slit in the middle to form a pocket. Stuff with stuffing mixture and place tenderloin part of the breast over the slit if it has one.
Lay out a sheet of filo and spray with cooking spray. If not watching weight use melted marg or olive oil. Lay another sheet on top and spray. Fold in half. Place one breast on one corner and roll up once, fold in sides and roll all the way up. You can roll it anyway you like, as long as it is sealed. Repeat for the remaining chicken breasts. Place on a greased baking tray and spray all over the pastry or brush with melted marg. Sprinkle with paprika or any other type of seasoning. Bake in a mod oven until golden and cooked through. About 40 mins.
TIP: If there is any stuffing mix left over, roll into balls, place on a greased tray, spray tops and bake until firm and browned. Makes a nice side for a roast meal or any meal or snack.
Turkish Kebabs
Ingredients:
4 Turkish/lebonese flat bread
4 Tbs plain greek yoghurt
2-3 cloves crushed fresh garlic or minced
1 Tbs lemon juice
2 large Chicken breasts, flattened out a little, or any leftover cooked chicken
Roast chicken seasoning (this is in the spice section of supermarket)
Sliced red onion
Sliced tomato
Shredded lettuce
To prepare sauce combine the yoghurt, garlic, and lemon juice. Mix really well.
Set aside. Flatten out chicken breast slightly, so it is even in thickness.
Rub generously with seasoning on both sides. I char it on the BBQ or cast iron fry pan for extra flavour but its not essential.
Once cooked, set aside for a few minutes, then cut into pieces as you like.
Place one flat bread on a big plate and place some chicken in the middle. Pour over a generous
amount of sauce. Put on salad as desired. Fold the bottom up and then roll the sides in.
Place in the sandwhich press if you have one for about 5 minutes. Alternatively, wrap the bread up in foil and heat in the oven for about 5 minutes before assembling.
You can also fill with tabouli, cheese, hummus, sweet chilli sauce etc
Chocolate Cake ( serves 8 )
Makes a very large cake or several muffins. The cocoa and milk in the entire cake total 24mmols (117mg per slice) of potassium if measured accurately. Im not sure of the content of the remaining ingredients, I think they are negligable.
185g butter or marg
½ cup water
4 Tbsp cocoa
3 cups SR flour
2 cups castor sugar
1 cup milk
1 tsp vanilla
2 eggs, lightly beaten
In a saucepan, melt butter, water, and cocoa. Allow to cool. Sift flour and sugar into a large bowl, fold in cocoa mixture and milk. Pour into a large lined cake tin. Bake for approx 40mins-1hr in a moderate oven. To keep potassium content down, ice with vanilla icing. If using chocolate icing, take note that each teaspoon of cocoa powder is equal to 1mmol of potassium. You could freeze the slices and take one out for a snack. If cut into 8, one slice is 3mmol (coming from milk and cocoa). I guess when factoring in other ingredients and icing, you could say 4mmol per slice. One serve for someone on Dx ideally has 5mmol or less of K+.
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oh nice :) About time!! Thx :D
Just one suggestion - can you Bold the titles of the recipies to make it easier to see them? Thx :)
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Yummy
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I know everyone's diet is different depending on where they stand in renal failure. I just wanted to make a note about this incase some people just new to this might assume all recipies are good for them here.
I got this off the Davita site:
Understand your diet type
CKD non-dialysis
Includes stages 1-4 chronic kidney disease, not on dialysis therapy. Recipes are low protein, low sodium, low to moderate potassium, and low phosphorus
Dialysis
Includes stage 5 chronic kidney disease, on hemodialysis or peritoneal dialysis therapy. Recipes are moderate to high protein, low sodium, low potassium, and low phosphorus
Diabetes
Recipes are low to moderate carbohydrate, limited portions if concentrated carbohydrate ingredients, limited in saturated fat.
Here is a link to a pfd cookbook you can download: http://www.kidney.org/atoz/atozItem.cfm?id=146
** I added comics while looking at recipies because these are all to do with the renal diet :) Enjoy!! lol (Hope you laugh like I did) **
Comics reprinted with permission from Lori Hartwell. Visit her website at www.RSNhope.org (http://www.RSNhope.org).
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Thankyou for the cartoons! Any recipes I post I will indicate who they are suitable for. I am not a dietition though, so if you are at all unsure, have your dietition look them over. I will try to keep my recipes mainly for those on conventional dialysis, as I know how hard it is trying to find something to eat. It is important that you take note of how many serves are in recipes. If something is low in potassium, it doesnt mean you can eat as much as you want. Here is a nice party recipe.
Ming Rolls
Serves:36 Rolls
You will need...
cooking spray
500g very lean beef or chicken mince
1 medium sized onion diced
1 teaspoon crushed garlic (in jar)
1 teaspoon dried coriander
1 teaspoon tumeric
1 teaspoon cumin
¼ teaspoon dried chilli powder
1 x 40g packet salt reduced chicken noodle soup
½ cup raw Basmati rice
3 cups water
4 cups cabbage finely shredded
18 sheets filo pastry
Method...
To make filling: Coat a large non-stick frypan (that has a lid) with cooking spray, fry mince until nearly cooked. Drain liquid. Add onion and garlic, cook 2 minutes. Add coriander, tumeric, cumin, chilli powder, soup mix, raw rice and water stir well. Top with cabbage. Lower temperature slightly so that mixture doesn’t burn, place lid on top and allow cabbage to steam for 5 minutes. Fold cabbage through meat, put lid back on and cook 4 to 5 minutes or until rice has cooked through. Leave to cool.
Preheat oven 200ºC fan forced.
To make rolls: Lay out one sheet of filo pastry width ways and coat with cooking spray. Cut down the centre of sheet, which will give you 2 halves. Place one sheet on top of the other, cut in half down centre like before giving you 2 sheets. In the middle of the edge closest to you place 2 dessertspoons of mixture on each sheet. Spray with cooking spray then fold right and left edges in. Roll away from yourself, rolling tightly and keeping edges folded in to avoid mixture falling out. Repeat with other sheet. The shape should be similar to a spring roll. Repeat this method until 36 rolls are made (2 rolls per sheet of filo pastry). Coat a baking tray with cooking spray, place rolls on tray then coat with cooking spray. Bake 25-30 minutes or until lightly browned. Serve immediately as the pastry will soften when cooled. Serve with sweet chilli sauce for dipping if you like.
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Anybody got any new recipes for me? I´m a vegetarian, a diabetic and, of course, doing dialysis.
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Oh dear deej that would make it very hard for you! Ill see what I can do. I used to be vegetarian, so I should have some recipes somewhere.
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If you think any of these wouldn't suit you please have your dietition look over them. I'm not an expert on diabetes so let me know if you cant have or don't eat this or that. I just copied these off my computer files, so please omit salt if you cant have it. Do you eat fish, or are you a strict vegetarian? I'll post some fish recipes anyway. I don't have anything else really suitable so I'm going to ask around the cooking forums I'm on and ill get back to you.
Chinese Style Omelette (Serves 4)
6 eggs
Half red capsicum/pepper, diced
1 onion, diced
1-2 sticks celery, diced
1/2 carrot, diced
Cup broccoli florets, chopped small
Clove crushed garlic, optional
Splash of milk
Couple of handfuls grated low fat tasty cheese
2 Tbsp fresh parsley, chopped reasonably finely
Salt and pepper
Sesame oil
Olive oil
Soy sauce
Soak vegtables (except onion, garlic and herbs) for 2 hours, drain and dab dry with paper towel. In a bowl, lightly beat the egg then stir in milk, cheese, parsley, salt and pepper, and a splash of soy sauce.
In a good non stick fry pan saute the vegetables in a drizzle of olive oil and a few splashes of sesame oil. Saute until slightly softened. Lower heat, add egg mix and stir slightly in the fry pan just to mix the veges in. Cook on a low heat until set. If the top doesn't cook properly put a lid on it or put under the grill briefly.
Serve with whatever you like.
Baked Fish Parcels (Serves one)
1 fish fillet of your choice
1/4 cup grated carrot
1/4 cup grated zucchini
1 leek, sliced
1-2 cloves garlic, crushed
2 Tbsp lemon juice
1 tsp butter or marg (optional)
salt and pepper
foil
Pre soak carrot and zucchini if desired. Take a sheet of aluminium foil and spray with cooking spray. Lay the fish fillet in the middle. Season with salt and pepper. Saute the leeks and garlic in the fry pan until soft. Place on top of fish, then top with the carrot and zucchini. Drizzle with lemon juice and put
the butter on the top. Season with salt and pepper. Wrap up tightly, place on a tray and bake in a moderate oven until fish is firm.
Paper Fish (Serves 4)
4 sheets spring roll pastry
4 sml-med sized fish fillets
4 tsp seeded mustard
8 tsp breadcrumbs
4 Tbsp lemon juice
4 shallots, finely chopped (also called scallions and spring onions)
3 cloves garlic, finely chopped
2-4 spinach leaves, cut to the size of the fish
Season the fish well with salt and pepper. Place a sheet of pastry on a dry surface. Place a fish fillet in the
middle. Spread fish with 1 tsp mustard. Sprinkle with a bit of shallot and garlic. Drizzle with 1 Tbsp lemon juice.
Sprinkle with 2 tsp bread crumbs. Season lightly. Lay a spinach leaf on top. Season lightly. Wrap up like a parcel,
making sure its sealed. Use a bit of water to seal the pastry. Repeat process for remaining fish fillets. Place on
a greased tray and bake in a moderate oven until firm and golden.
Salad dressing
Something to dress up the small allowance of tasteless and boring salad Dx patients can have
2 TBSP olive oil
1 TBSP white vinegar
1 TBSP fresh lemon juice (if you don't have it just use vinegar)
2 tsp soy sauce
little bit of crushed garlic
few drops sesame oil
Mix all together and dress as soon as you are going to eat it. Adjust the quantities as you like. I don't always
make it the same, sometimes I make it more oily, sometimes more lemony. Serve with garden type salads.
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Summer Garden Eggpant
Servings: 4
Serving Size: 1/2 cup
Ingredients: 3 cups eggplant, peeled and cut in 1/2-inch pieces
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon chopped parsley
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
cooking spray
2 tablespoons melted unsalted margarine
1 teaspoon Mrs. Dash® onion herb seasoning
1 cup soft breadcrumbs
Preparations: 1. Mix eggplant, onion, celery, parsley, and peppers together.
2. Spray a 1-1/2 quart baking dish with cooking spray. Add vegetable mixture and cover.
3. Bake 40 minutes at 350 F.
4. While the vegetables are baking, mix melted margarine and Mrs. Dash® herb seasoning with the soft breadcrumbs.
5. Uncover baking dish and sprinkle with crumb mixture. Return the uncovered dish to oven. Bake 10 minutes longer or until the topping is lightly browned.
Nutrients per serving: Calories 101
Protein 2 g
Carbohydrates 10 g
Fat 6 g
Cholesterol 0 mg
Sodium 66 mg
Potassium 183 mg
Phosphorus 30 mg
Renal & Renal Diabetic Food Choices 1 Vegetable medium potassium
1 Fat
1/2 Starch
Taken from
http://www.CulinaryKidneyCooks.Com
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Thanks a lot, aMbEr_79 , those look great!
I don´t eat anything that walks, swims or flies. Although I do eat dairy. I´ve been this way by choice since I was about 7 years old. (I´m 55 yrs.old now) My husband and daughters are not vegetarians so I´m obliged to cook meat for them. Yucka! But I don´t even mix the covers or mixing utensils between meat and non-meat items. Why did you go back to eating meat??? I don´t think I ever could.
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I pretty much became vegetarian because of peer pressure from a friend in my cooking class at school. She was going thought this stupid phase where she converted to Krishna and became vegetarian. Everytime in the class if I cooked something with meat, she would talk about how discusting it is and blah blah blah. I think I became vege just to shut her up. After a while I couldnt stand the sight of meat, although I still ate eggs and some dairy. After a year and a half I got really bored with it, and struggled to come up with interesting meals, and got sick of cooking my own seperate meal, as my family ate meat. I was never a big meat eater before that, especially when I was on dialysis, couldnt stomach it. After getting bored with it I just slowly started eating meat again. I dont know exactly what started me eating it, I cant remember.
I am still not a huge meat eater, I mainly only eat chicken, occaisional fish, and very little red meat. I do eat sausages, bacon, ham, things like that, as they dont really look like meat and well they taste nice lol I loooove corned silverside, but thats about it. I will very occaisionally eat beef mince, but it usually makes me feel sick. I dont eat things like steak or chops or things like that, mainly because I just cant swallow it.
Im getting a bit sick of chicken now though, been having it alot. A few months back my fiance when deep sea fishing for his bday, and his friend cooked the fish in foil on the BBQ with butter and garlic and onion, it was the nicest fish Ive ever had!! Totally nothing like fish in the shops.
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To each his own. 8) I feel that vegetarians are as an important part of the food cycle as are meat eaters. And people like yourself who were veges but aren´t any more are super cool for having the guts to try something new. You know, people are always asking me how vegetarians get enough protein. If only they understood more about the food they eat, they might change their ways! What is your opinion about soy steak - the one that looks like meat?
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I would never be a vege again lol But I do still love veges and I could live off fruit. I have neverhad soy steak, tried a few of those fake meat products but didnt think much of them. Im not sure if you would have it in your country but I absolutely LOOOOOVE nutmeat. It is a peanut and gluten based "loaf" that you get in a tin. I love eating it sliced up with a salad, or I make a mean lasagne with it. You can also use it for bolognaise and rissoles. I usually end up eating half the tin before I cook it LOL If you can get it, ill post the recipe. However it is high in potassium, Im just not sure how much.
Ever heard of a fruititarian? They ONLY eat fruit, thats it, nothing else. Their idea of a treat is warmed orange juice. I love fruit, but geez I dont understand that. Crazyyy!!!
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Post recipes here folks. Discuss in another thread. Mods where are you???
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Sorry :-[
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I dont think a bit of chatter in here is a huge problem, as long as it doesnt get too carried away.
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Hey Kit, just wondering, which other thread would they post at if they are speaking about this one? Remember i am new here and still learning, i didnt think there was anything wrong with them discussing what they eat here, any suggestions for a new Moderator?
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Throw it over to a vegetarian topic for members to be in
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If theres any more questions about it ill start another thread. In the meantime, we are clogging up the thread talking about this.
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Hey Amber, its not that you are clogging up the thread, its just we were shooting for a thread for recipes only. Minor chit chat is cool, but you can always discuss this through pm'ing. Or, we can just start a new thread for Vegetarians Only, hows that? :)
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or .. if I can make a suggestion as I am a mod of 2 forums (not here mind you but elsewhere) ... how about a regular cleanup done in this manner:
take the recipies and make a recipie page.. people post here all they want but recipies are taken out and put onto a page once looked at.
Now this of course would be 100% up to Epoman .. but afterall it is just a suggestion I came up with off the top of my head :P
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Sorry, again. I guess I started this whole mess. Didn´t mean to cause trouble. My head is down, my tail between my legs and I´m slowly sidling away.
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Sorry, again. I guess I started this whole mess. Didn´t mean to cause trouble. My head is down, my tail between my legs and I´m slowly sidling away.
Awww don't let it get to you. Everyone feels differently about talking freely in certain posts. Make up for it by posting a recipe ;)
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Don't let us bother you. Sometimes we just get into it a little too much.
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Quick chocolate Cake Recipe
1 box chocolate cake mix (whatever you like)
1 can diet root beer or diet soda
Mix cake mix and soda together thoroughly. It will foam in the bowl, but mix until no lumps.
Put into cake pan and bake according to package instructions.
This makes a great supermoist cake without a lot of calories.
Cupcakes are down to 90 calories a piece with this recipe.
I am not kidding. This recipe really works. I tried it and my sister tried it. I got the best, moist cupcakes I ever ate.
Besides they will freeze and you can eat them right out of the freezer. They will not get rock hard.
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Quick chocolate Cake Recipe
1 box chocolate cake mix (whatever you like)
1 can diet root beer or diet soda
Mix cake mix and soda together thoroughly. It will foam in the bowl, but mix until no lumps.
Put into cake pan and bake according to package instructions.
This makes a great supermoist cake without a lot of calories.
Cupcakes are down to 90 calories a piece with this recipe.
I am not kidding. This recipe really works. I tried it and my sister tried it. I got the best, moist cupcakes I ever ate.
Besides they will freeze and you can eat them right out of the freezer. They will not get rock hard.
Seriously?? You mean no need for eggs or anything???
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No need for eggs and oil or anything. Just the cake mix and the diet cola. Weird, huh???
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No need for eggs and oil or anything. Just the cake mix and the diet cola. Weird, huh???
Well not diet cola .. that would be high in phosphate :P But the diet root beer? Good idea :)
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Or the clear diet sodas. And it has to be a diet soda, does not work as well with regular sodas, so I am told.
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Is that just a packet cake mix? The mixes over here have already got sugar in them.
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Is that just a packet cake mix? The mixes over here have already got sugar in them.
I would like to know that too .. what is the brand you used to mix this?
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Enough chit chat, post some recipes!!!!
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1 box any kind of cake mix. I used chocolate because i like chocolate.
1 can diet soda any flavor. I used root beer because it is all I had in the house.
Mix. Bake. Eat.
It works!
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I think I would find it way too sweet. All the cake mixes Ive made are way to sweet just on their own.
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Anybody got any new recipes for me? I´m a vegetarian, a diabetic and, of course, doing dialysis.
hey deej, here are some more vegetarian-friendly renal recipes, they're all from this website: http://www.kidney.ab.ca/kitchen/recipes.html
Hummus
Ingredients
2 cups (500 ml) canned garbanzo beans, well-rinsed
1/3 cups (75 ml) tahini (sesame seed butter)
1/4 (50 ml) cup lemon juice
1 tsp salt
2 garlic cloves, minced
1 Tbsp (15 ml) olive oil
1 pinch paprika
1 tsp (5 ml) parsley flakes
Instructions
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the mixture. Sprinkle with paprika and parsley flakes. Makes about 2 1/2 cups of hummous. Store in an air-tight container in the fridge. Serve with unsalted crackers or some pita pockets cut up into triangles.
Nutrient analysis per 1/2 cup:
Fat 12g
Carbohydrates 25g
Protein 8g
Potassium 240mg
Phosphorus 170mg
Sodium 230mg
Portabella burgers
Ingredients:
1/2 cup (125 ml) low fat mayonnaise
1/4 cup (60 ml) fresh basil, chopped or 1 Tbsp (15 ml) dried
2 tsp (10 ml) Dijon mustard powder
1 tsp (5 ml) fresh lemon juice
1/3 cup (80 ml) olive oil
1 tsp (5 ml) garlic, minced
1 1/2 cup (375 ml) Neufchatel cheese
6 portabella mushrooms, stems removed
6 hamburger buns
6 romaine lettuce leaves, large
6 large tomato slices
Instructions
Mix first 4 ingredients in bowl. Whisk oil and garlic in another bowl. Prepare barbecue (medium-high heat). Brush mushroom caps on both sides with garlic oil. Grill mushrooms until golden brown, 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill buns until golden. Top each 1/2 bun with 1 mushroom, 3 tbsps of cheese slices, 1 lettuce leaf and 1 tomato slice. Spoon on some basilmustard sauce and top with other bun half.
Nutrient analysis per 1 burger:
Fat 16g
Carbohydrates 29g
Protein 11g
Potassium 285mg
Phosphorus 139mg
Sodium 290mg
Mock Egg Salad
Ingredients
8 oz (240 g) firm tofu
1 Tbsp (15 ml) prepared mustard
1 Tbsp (15 ml) honey
2 tsp (10 ml) vinegar
1/2 tsp (2 ml) tumeric
1/2 tsp (2 ml) onion powder
1/2 tsp (2 ml) celery seed
1/8 tsp (0.5 ml) ground pepper
1/4 cup (50 ml) minced celery
1/4 cup (50 ml) minced green pepper
2 Tbsp (30 ml) minced pickles (optional)
Instructions
Drain tofu. Crumble tofu in a medium bowl. Combine the next 7 ingredients in a dish and pour over tofu. Mash together well. Add celery, green pepper and pickles. Mix well. (For flavors to blend, chill for 2 hours.)
Nutrient analysis per serving (1/3 cup):
64 calories
8.0g carbohydrate
4.5g protein
1.9g fat
4.9mmol potassium
6.1mmol sodium
65.8mg phosphorus.
Zucchini Scramble
Ingredients
1 cup (250 ml) onion, chopped
2 Tbsp (30 ml) canola oil
1 cup (250 ml) zucchini, thinly sliced
1/4 tsp (1 ml) garlic powder
pinch basil
pinch pepper
5 eggs
1/2 cup (125 ml) Poly Rich liquid non-dairy creamer
3 scoops Resource Instant Protein Powder
Instructions
Cook the chopped onion in canola oil until
transparent. Add the zucchini, garlic powder, basil
and pepper. Stir well and cook until the zucchini is
heated. In a bowl, mix the eggs, non-dairy creamer
and Resource Instant Protein Powder. Pour the
mixture over frying vegetables. Stir and scrape
the mixture from the sides of the pan while it is
cooking.
Nutrient analysis per serving:
Fat 15g
Carbohydrate 10g
Protein 8g
Potassium 240mg
Phosphorus 133mg
Sodium 86mg
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ZACH'S Simple COUSCOUS
(If you've never had it before, it's basically pre-cooked medium grain semolina.)
In medium saucepan, bring 1/2 cup water to a boil. Stir in 1/3 cup Couscous, 2 Tablespoons of Smart Balance, and 4 oz. of cream cheese. Remove from heat; let stand 5 minutes (It's that easy). "Fluff" couscous lightly with fork before serving. Makes about 1 cup cooked. It's sort of like Cream of Wheat, but holds it texture and can be used as a snack or a side dish.
Calories Protein Phosphorus Potassium
Couscous--1/2 Cup cooked 115 4 20 45
Smart Balance--1 Tablespoon 168 0 0 4
Cream Cheese--2 oz 180 4 90 75
TOTAL 463 8 110 124
You can certainly cut down on the cream cheese, but it adds a little flavor and calories. You can also try olive oil and herbs. I make extra couscous and put it in a ziplock bag for later. It's always good to have "ready made" items you can use to prepare meals or snack on. Experiment with it. Add cooked broccoli and cauliflower to it. Or sliced chicken. Or scrambled eggs and onions.
I like it cold, too ... you may not. :o
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Love couscous. Got to know it at some French camps in my island, and then when I went to study in France. It is one of the staples there.
And it is so easy and quick to make.
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Hummus
Ingredients
2 cups (500 ml) canned garbanzo beans, well-rinsed
1/3 cups (75 ml) tahini (sesame seed butter)
I have been keeping away from the garbanzo beans, because I was told to stay away from dried beans and peas because of the phosphorus. Is that okay?
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Zach, what units are those numbers in? mg mmol?
Dried legumes are also high in potassium.
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Sorry about that:
Protein is in grams
Phosphorus is in mg
Potassium is in mg
Calories are kcal
Hope that helps. :)
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Hummus
Ingredients
2 cups (500 ml) canned garbanzo beans, well-rinsed
1/3 cups (75 ml) tahini (sesame seed butter)
I have been keeping away from the garbanzo beans, because I was told to stay away from dried beans and peas because of the phosphorus. Is that okay?
yeah, like any other higher phosphorus/higher potassium foods, garbanzo beans should be consumed in moderation, although exactly how little or how much may differ from person to person, since everyone's different. with that hummus recipe, although it makes 2 1/2 cups, the nutritional info listed is for a 1/2 cup serving.
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Anybody got any new recipes for me? I´m a vegetarian, a diabetic and, of course, doing dialysis.
If I am not mistaken, vegetarians can eat fish, correct? This maybe suitable.
Foil Baked Pimento Cod Fillets
Ingredients
- 12 ounces cod fillets, fresh or frozen (thawed)
- 1 lemon, sliced thin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounce jar diced pimentos, salt free ( can use roasted red peppers as substitute )
- 1 tablespoon olive oil
Preparation
1. Preheat oven to 350° F. ( 176.6° C )
2. Place 2 large sheets of heavy aluminum foil on preparation surface.
3. Spread out thin lemon slices, half on each foil.
4. Set cod fillets on top of lemon slices, 2 fillets or about 6 ounces per foil.
5. Lightly sprinkle each fillet with measured salt and pepper.
6. Spoon diced pimentos over each fillet, then drizzle with olive oil.
7. Fold foil edges together to seal fish inside. Place on baking sheet and bake for 20 minutes. Remove fillets from foil and serve.
Nutrients Per Serving:
Calories 112
Protein 16 g
Carbohydrate 5 g
Fat 4 g
Cholesterol 37 mg
Sodium 227 mg
Potassium 438 mg
Phosphorus 182 mg
Calcium 33 mg
Fiber 1.8 g
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Sandmansa, may be a little high in potassium for some.
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plus i think she said she doesn't eat anything animal-related besides dairy. but i just started eating fish again, so i'll take down that recipe!
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Sandmansa, may be a little high in potassium for some.
Sorry. I though the potassium was a bit high myself but that recipe is from a Davita kidney patient friendly recipe card. Angie and I had just ordered a set because I want to make some kidney patient friendly meals for her, and this is one of them.
plus i think she said she doesn't eat anything animal-related besides dairy. but i just started eating fish again, so i'll take down that recipe!
I wasn't sure about that. I do know quite a few vegetarians and most of them do eat fish and poultry, so that is why I posted this one.
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Its not too bad actually, as long as you take into account what else you eat in the same day. What are pimentos? Is that like red pepper?
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What are pimentos? Is that like red pepper?
Yep. I believe it is either sweet or red bell pepper. It's what you usually find stuffed in the center of green olives.
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Thanks, I thought so. I loooove stuffed olives. If you want to roast a pepper, all you do is place it whole straight on the oven rack in a mod oven until the skin is black. Or, put a wire rack over the gas flame and place the whole pepper over the flame and turn until blackened all over. Once black, place it into a freezer bag and seal for about 5 minutes. Remove from bag, peel and discard skin. Do not wash the pepper. Cut up as desired.
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This does take some time to cook but doesnt need alot of attention. You can go off and do things around the house while its cooking, just check it and chop it every now and then.
Mums Lamb Tacos
500gms lean lamb, diced
1 small onion, diced
1 clove garlic, crushed (optional)
Spices - cumin, coriander, chilli (to taste)
Water
In a cast iron fry pan, brown the lamb slightly, add the onion and garlic and saute until soft. Add spices to taste and stir until fragrant. Turn down the heat to a gentle simmer, and add a little water to the pan. As it cooks chop the lamb up (in the pan), adding water if needed. Dont drown it in water, use just enough to stop the pan drying out. Continue to cook on a low heat and chop the meat until it is chopped as small as you can get it. Mum cooks it until all the meat fibres seperate. When the meat is ready, turn up the heat to cook out the excess water if needed. You can use this meat for taco's, burrito's and nacho's. Salt is normally added but obviously not advised if on the renal diet.
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Ummmm...I have never cooked with cumin or coriander. How do I know what is to taste?
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Oh sorry about that. For 500g lamb I would add half a level metric teaspoon each of cumin and coriander. You can always add more later if its not enough. Im not really a fan of chilli so that is really up to you. I do add a sprinkle of mexican chilli powder to my mexican dishes, just enough to give it a hint of flavour without the heat.
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I just found a site with a bunch more recipes on it for renal patients.
Is this the right place to post it (if not please move it mods? Thanks :thx; :cuddle;)
http://www.geocities.com/HotSprings/Oasis/5044/tableofcontents.html
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Anyone for homemade pizza (http://angiee1973.proboards42.com/index.cgi?board=recipes&action=display&thread=1160450733)?
Ingredients
- 1/2 package (1 1/4 teaspoons) dry yeast
- 1 1/2 cups warm water (divided use)
- 2 tablespoons olive oil (divided use)
- 1 teaspoon sugar
- 2 cups white all purpose flour
- 3 ounces low sodium tomato paste
- 1/4 teaspoon garlic powder
- 2 tablespoons Italian seasoning
- 1/2 pound cooked ground beef or pork
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup raw onion, chopped
- 1/4 cup green pepper, chopped
- 6 ounces mozzarella cheese, shredded
Preparation
1. Dissolve yeast in 1 cup water. Stir in 1 tablespoon olive oil, sugar and flour to make dough. Place in a greased bowl, cover and set aside.
2. Combine tomato paste, 1/2 cup water, garlic powder, Italian seasoning and remaining oil in a small saucepan and simmer 5 minutes.
3. Brown meat, black and red pepper in a skillet. Drain off fat. Add onion and green pepper.
4. Grease a 17" x 14" baking sheet. Press dough into sheet. Spread sauce, meat mixture and cheese over dough. Bake at 425° F. ( 218° C ) for 20 minutes.
Nutrients Per Serving:
Calories 201
Protein 11 g
Carbohydrate 19 g
Fat 9 g
Cholesterol 25 mg
Sodium 17 mg
Potassium 176 mg
Phosphorus 115 mg
Calcium 118 mg
Fiber 1.4 g
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Looove home made pizza, dont make it too often though, bit much fat.
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Easy Left-Over Ring
2 packages Crescent rolls
cooked meatloaf
or
thick chili
or
shredded chicken
1 c. grated cheese
Pizza pan
Take the crescent rolls apart and lay them side by side around the pizza pan wide side of the triangle inside the pan. Use a rolling pin and gently roll the crescent dough togther so they meet on the edges and you have an empty circle inside the pan.
Put your choice of filling on the crescent roll dough. Add the cheese on top of the filling. Fold the pointy ends of the crescent roll up around the filling and cheese. You will have a little space between each roll over area. Bake for twenty minutes, or until golden brown.
I tried this with left over chili one night. MMMMMMMM!
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Easy Left-Over Ring
I tried this with left over chili one night. MMMMMMMM!
YUM!
:beer1;
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Denver Broncos Barbecue Meatballs
http://www.davita.com/articles/special/?id=692
Diet Type: - CKD non-dialysis,
- Dialysis,
- Diabetes
Recipe submitted DaVita dietitian Kathy, MS, RD, LDN, CSR, from Pennsylvania.
Portions: 24 servings
Serving size: 2 meatballs*
Ingredients
[li]3 pounds ground beef [/li]
[li]2 large eggs, beaten[/li]
[li]1/2 cup skim milk or nondairy milk substitute[/li]
[li]1 cup dry oatmeal flakes (Quaker® Quick Oats)[/li]
[li]1/2 cup onions, diced[/li]
[li]1 tablespoon dried thyme[/li]
[li]1 teaspoon dried oregano[/li]
[li]1/2 teaspoon pepper[/li]
[li]1 cup barbecue sauce (look for the lowest sodium brand or make your own) [/li]
[/list]
Preparation
[li]Preheat oven to 375° F.[/li]
[li]Combine all ingredients, except barbecue sauce and water, in a large bowl and mix together.[/li]
[li]Roll into 1” balls and place on a baking sheet. [/li]
[li]Bake for 10 to 15 minutes, until meatballs are cooked through.[/li]
[li]Combine barbecue sauce and water in a warming dish or crock pot on low temperature setting. Add meatballs and stir. Cover until ready to serve. [/li]
[/list]
Nutrients per serving (2 meatballs*)
[li]Calories: 158 [/li]
[li]Protein: 11 g [/li]
[li]Carbohydrate: 6 g [/li]
[li]Fat: 10 g [/li]
[li]Cholesterol: 55 mg [/li]
[li]Sodium: 167 mg [/li]
[li]Potassium: 154 mg [/li]
[li]Phosphorus: 91 mg [/li]
[li]Calcium: 24 mg [/li]
[li]Fiber: 0.5 g [/li]
[/list]
Renal and Renal Diabetic Food Choices
[li]1-1/2 meat [/li]
[li]1/2 fat [/li]
[li]1/2 high calorie[/li]
[/list]
Carbohydrate Choices
[li]1/2 [/li]
[/list]
Helpful hints
[li]Instead of using commercial barbecue sauce, serve with Zesty Barbecue Sauce (http://www.davita.com/recipes/sauce_seasoning/?id=70). Sodium content is much lower. [/li]
[li]Make meatballs ahead and refrigerate. When ready to serve, heat ingredients together and transfer to a warming dish.[/li]
[/list]
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You mean I can't eat the entire recipe I make???? ;D ;D >:D
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You mean I can't eat the entire recipe I make???? ;D ;D >:D
I know I would! :P The point is to realize though that it would bring up the Po4 and K
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Do you mean the sauce that goes with it is just BBQ sauce? I totally hate BBQ sauce with a passion. The meatballs sound nice though!
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Do you mean the sauce that goes with it is just BBQ sauce? I totally hate BBQ sauce with a passion. The meatballs sound nice though!
You could use any sauce but just read the label ;)
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Chinese Style Beef in Garlic.
4 sizzle beef steaks. (they are the really thin ones!)
500ml beef stock.
1 red onion.
1 white onion.
4-8 cloves of garlic. (depends on taste!)
Soy sauce.
1/2 tsp. chinese five spice.
Basically fry off the onions, add the garlic and beef and after about four minutes put in all the other ingredients, starting with the beef stock. Simmer for 15-20 mins then thicken with either thinkener granules or cornflour.
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Here is a link that I think hasn't been mentioned before:
The following recipes were compiled by dieticians from the renal interest group of the The Irish Kidney Association.
http://www.ika.ie/index.php?option=com_content&task=view&id=14&Itemid=44
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Culinary Kidney Cooks is a nationally-recognized dialysis diet cookbook, plus great cooking, food and renal diet nutrition information for people on a dialysis diet, updated weekly."
Recipe for the Week of February 18th, 2007. http://www.culinarykidneycooks.com/recipe_of_the_week.htm
Macaroni Salad
Servings: 6
Serving size: 2/3 cup
Ingredients:
1/4 cup reduced fat mayonnaise
2 tablespoons white vinegar
1 teaspoon sugar
1 teaspoon spicy brown mustard
1 teaspoon celery seed
1/2 teaspoon black pepper
1 teaspoon Mrs. Dash® original blend herb seasoning
1/2 cup frozen green peas
1/2 cup diced celery
1/2 cup diced onion
1-1/2 tablespoons low sodium sweet pickle relish
2 cups cooked elbow macaroni
Preparations:
1. Mix first seven ingredients in a jar with a lid. Shake until blended.
2. Place frozen peas, celery, onion, pickles and macaroni in a salad bowl.
3. Add mayonnaise mixture and stir. Cover and chill well before serving.
Nutrients per serving:
Calories 127
Protein 3 g
Carbohydrate 20 g
Cholesterol 0 mg
Fat 4 g
Sodium 113 mg
Potassium 105 mg
Phosphorus 45 mg
Renal & Renal Diabetic Food Choices:
1 Vegetable low potassium
1 Starch
1 Fat
www.CulinaryKidneyCooks.Com
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Sounds good. I will try it at our next cook-out.
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Here's a recipe for pineapple squares I used to make for hubby when he was in center hemo. They are yummy. Everybody loves them and sooooo easy make.
Pineapple Squares
Line a 8x8 dish with graham wafers
Mix together:
1 can crushed pineapple (14 oz0
1 package diet jello instant pudding (just use the powder don'tmix it with the milk like they say on package)
2 tablespoons Cool Whip
Spread over graham wafers
Cover with Cool Whip
Refrigerate overnight to let the graham wafers soften. Enjoy.
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Fajitas
What's a fajita? If you live in a Southern USA border state, you know the answer. For those unfamiliar with Mexican cuisine, a fajita is a dish of sizzling meat (seafood, chicken, beef or pork), sautéed with onion, bell pepper, and Mexican seasonings. It is served with tortillas as a 'make your own' wrap. Fajitas are an excellent choice for a dialysis diet because you control the amount of meat, vegetables, sauces, and toppings combined in each wrap. Use smaller portions of higher sodium, potassium, and phosphorus toppings to stay within your daily nutrient goals.
Shrimp Fajitas
Servings: 4
Serving size: 2 Fajitas
Ingredients:
1 pound shelled, de-veined shrimp
1 teaspoon Mrs. Dash® lemon pepper herb seasoning
1/4 teaspoon cumin
1 tablespoon lime juice
1 tablespoon oil
1 cup sliced red and green bell pepper
1 cup sliced onion
8 seven-inch flour tortillas
cooking spray
2 tablespoons chopped cilantro
Preparations:
1. Place shrimp in a bowl with Mrs. Dash® herb seasoning, cumin, and lime juice. Stir to coat and let marinate for 15 minutes.
2. Place one tablespoon of oil in a nonstick frying pan. Add vegetables and stir fry 4 minutes or until tender crisp. Remove and reserve.
3. To heat tortillas, wrap in a damp towel and microwave 40 seconds or wrap in aluminum foil and place in 350 F oven for 5 minutes.
4. Spray frying pan with cooking spray. Add shrimp and marinade. Stir fry until shrimp is pink, 2 to 3 minutes.
5. Return vegetables to frying pan with shrimp and stir fry long enough to heat.
6. Divide the mixture between 8 tortillas and sprinkle with cilantro.
7. Holding a tortilla open with one hand, fill it across the middle with the mixture. Wrap the tortilla around the mixture and eat with your hands!
Nutrients per serving:
Calories 299
Protein 23 g
Carbohydrates 34 g
Fat 4 g
Cholesterol 166 mg
Sodium 413 mg
Potassium 342 mg
Phosphorus 176 mg
Renal & Renal Diabetic Food Choices:
bullet 3 Meat
bullet 2 Starch
bullet 1 Vegetable low potassium
© CulinaryKidneyCooks.Com
Recipes for the Week of March 10th, 2008.
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:lol; this is better than you might expect
Roasted Cauliflower :guitar:
1 med head cauliflower
2 TBS olive oil
1/2 salt I leave out the salt but you can add any spices you like.
1/4 pepper
Preheat oven to 400
Rinse flower; cut into quarters
Cut off and discard leaves and cores
cut quarters into 1/4 to 1/2 inch thick pieces
mix all ingredients in a large bowl or in a plastic freezer bag
spread in a single layer in non-stick baking dish
bake approximately 20 - 25 minutes
or until flower is browned or caramelized on edges
remove from oven
serve warm or at room temperature
serves 4
or in my case 1 :shy;
:-* it is better than you might think
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Twirl, I made the cauliflower tonight for hubby. He's doing a low-carb diet, and can't have the rosemary potatoes I make for me and my son, so I did his on cauliflower...I may have a new favorite side dish, as well! Thanks!
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Shrimp and Crab Gumbo
1-1/4 cup gumbo + 1/2 cup rice calories 327 Potassium 368 mg Phos 221 mg fiber 1.4g
cooked rice 4 tbs canola oil ( can use less) 6 tbs all purpose flour 1c chopped bell pepper 1 c diced onions
1 clove garlic 1/2 cup chopped celery 4 C water (divided) 4 C low sod. chick broth 8 ounces uncooked shrimp
6 ounces crab meat 1 cup diced green onion tops 1 can not salt tomatoes 1/4 parsley chopped pepper to taste
1 teaspoon hot sauce (optional) I add one cup frozen and thawed okra
make roux- heat oil and flour in a large skillet over med heat, stir constantly until flour is the color of a pecan
add onion, garlic, celery, okra and 1 cup water, cover and cook on very low heat until vegetables are tender
increase heat and add remaining water and chicken broth, boil for 5 minutes
reduce heat and add shrimp and crab meat, boil 5 minutes
add green onion tops and parsley, reduce heat to low and simmer for 5 minutes
season with pepper and hot sauce
can add oysters , fish, or cooked diced chicken can be Chicken Gumbo
good with unsalted top saltines
not the real gumbo but close and good for CKD non- dailysis dialysis and diabetes
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WillieandWinnie here is the recipe for crab roll ups and I'm hesitant to post it, I made this recipe up out of two Christmas favorites
tortilla rollups and crab salad
Crab salad
1 lb crab meat picked clean
chopped onions and celery
miracle whip
Mix ingredients
tortilla roll ups
8 oz. cream cheese
8 oz. sour cream
6 oz. mild picante sauce ( or spicy )
chopped jalapenos - optional
lime juice
soften cream cheese to room temp. blend in ingredients, spread on tortillas, spoon on crab salad, roll up tortilla and wrap in wax paper, chill
serve with slice limes
I'm not sure if anyone else would like this but my family loves them.
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That sounds delicious Twirl.
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Has anyone else used the Popa Dash salt substitute? It's available again but you have to buy case lots directly from the factory.
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Has anyone else used the Popa Dash salt substitute? It's available again but you have to buy case lots directly from the factory.
What's the difference between Popa Dash and Mrs. Dash??
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Popa Dash tastes like real salt but only has like 15% of the sodium content.
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where can you order it?
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That sounds delicious Twirl.
thank you I made up the recipe and was not sure how people would react if you ever make it do not forget the lime
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twirl, sounds good to me. I'll try it, maybe this weekend. Thanks
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You have to order directly from Alberto Culver. I'll find the address and post it later.
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Perfect Peppermint Patties
53 min | 50 min prep Makes about 5 dozen
Ingredients
• 1 lb confectioners' sugar
• 3 teaspoons butter or margarine, softened
• 2 teaspoons peppermint extract
• 1/2 teaspoon vanilla extract
• 1/4 cup evaporated milk
• 2 (12 ounce) cups semi-sweet chocolate chips
• 2 teaspoons shortening or just a bit more to keep chocolate workable
Directions
In a bowl, combine first four ingredients.
Add milk and mix well.
Roll into 1-inch balls and place on a waxed paper-lined cookie sheet.
Chill for 20 minutes.
Flatten with a glass to 1/4".
Chill for 30 minutes.
In a double boiler or microwave-safe bowl, melt chocolate chips and shortening.
Dip patties and place on waxed paper to harden. I place them in the freezer.
Messy to make but they are so good.
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I found my Luby's cookbook - the first one published years ago
Macaroni and Cheese
8 ounces (2 cups) dry elbow macaroni
2 tbs nonfat dry milk
2 tbs all-purpose flour
1 tbs butter or margarine, melted
1 and 1/4 cups boiling water
3 cups ( 12 ounces) shredded American cheese
1/4 teaspoon salt------ I never use the salt
1. cook macaroni according to package directions- drain
2. heat oven to 350
3. in large bowl, mix dry milk, flour, and butter- gradually add boiling water, beating constantly - add 1 and 1/2 cups of cheese and continue
beating until smooth and creamy - stir in macaroni - 1 cup of the remaining cheese, and salt - transfer to lightly greased 2- quart baking dish -
cover with foil
4. bake for 25 minutes
5. remove foil - sprinkle with remaining 1/2 cup of cheese - continue baking 1 minute or until cheese melts :P
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YUMMMYYYY!!!
I am going to make this tomorrow!