My Twenty-seventh recipe for the new cookbook - Chili Soft Taco (Nachos)
1 Unit chili soft taco with cheese
or
1 chili (w/meat) and bean
1 unit shredded cheese
1/2 unit corn bread
1/2 unit blue corn chips
options
Sour Cream
Guacamole
mild salsa
mango salsa
green onions
thin with water or non-alcoholic sex in a canoe (Google it)
CHEESE NACHOS VS. CHILI SOFT TACO
Eureka! Corn chips, cheese and salsa never seemed to work right. OK, so I was never going to be able to get the crunch of a good nacho, but then I hit on the idea of a soft taco, and everything started to come together. With a soft tortilla, I got the flavor combination and the thickness needed to keep the meat from sinking to the bottom. I thought that enough corn chips would be able to compensate, but the chips always overwhelmed everything else. The chili soft taco was my first success, and I shared the meal with a good Friend, Bill Kenerson, while he enjoyed a traditional soft taco chili carne.
CHILI
How to fix the chili? What I needed was one set of beans in the chili to help add thickener. Doesn't matter whether it it black beans, kidney beans, white beans, etc. just a little bit of bean with the soft tortilla does the trick. I also add a lot of cumin to my chili recipe, and then cut way back on the chili powder and chipotle. I serve them on the side for my "chewer" guests.
NACHOS
Overwhelming corn chip taste. No one like nachos where it is all corn chip and no cheese. At any nacho-serving restaurant, there is always to battle of who gets the nachos with the good stuff and who gets left with the plain chips. So by swapping out a little bit of blue corn chip and add 50% corn bread. The corn flavor does not overwhelm the dish. You just need the taste of corn chips, and blue corn chips give you the most flavor for the least amount of chip In my typical 3 cup version, I'm only adding about 6 chips.
The Second issue was that the corn chips were always to grainy, and made the dish a textural nightmare. After eating so many softly pureed foods, the chucks of corn chip are very jarring to the mouth; and the little bits get stuck behind teeth and gums, making for a rather unpleasant experience.
The real question you need to ask - Which is the most important flavor - chips, chili, or cheese? Cheat and add a little more of your favorite
6 December 2016 Update - I have discovered that you can buy "sandwich sliced" cheddar cheese, and I typically take one slice of cheese per 2 cups of water.
FISH
2 March 2017 Update - I have discovered that fish tacos pureed are awesome. I first started with salmon, because I typically cook an entire side of salmon my wife loves it that much. So there is almost always salmon in the refrigerator. I then tested cod, then sole, then tilapia. However, then best option is fish stick tacos when the kids are eating fish sticks for dinner.
OPTIONS
Certainly all the traditional extra topping are available - sour cream, green onions, guacamole, mild salsa, mango, etc. Just remember that you are adding just a little bit for flavor. Think about how little is added compared to the typical large platter of nachos supreme and any restaurant.
Glad I created this in time for tonight's New England Patriots Game.
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Sunday, November 16, 2014
Saturday, November 15, 2014
My Twenty-sixth - Toasted Ravioli and Meatballs -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients
My Twenty-sixth recipe for the new cookbook - Toasted Ravioli and Meatballs
Just before Halloween my boss came up to me and asked what she should order so I could be part of a team lunch on Halloween. I told her about my success with Panera Bread. She ordered sandwiches and cookies for everyone, and a container of cheddar broccoli soup for me. ALL GOOD! I started lunch early and ended late, and really felt part of the meal.
Yesterday, my company had it's annual charity auction over lunch time. I always drop some change, because one of the recipients is THE CAM NEELY FOUNDATION. For Lunch, there were meatballs, toasted ravioli, garlic bread, fresh veggies and salad. I looked over the assortment, and thought "Well, maybe I'll wait until after lunch to puree up some food. This is a standard issue with people who have to puree their food. Here I am a champion of pureed food, and still to shy to puree up a meal and eat with the crowd.
1 Unit* toasted ravioli
1 Unit Meatball
2 units extra sauce
optional "inside" of Garlic Bread
thin with water
25 MEALS OF EXPERIENCE
So I have 25 meals under belt. I can now look at a luncheon assortment and realize what is going to work. I had chewed all this food back when I could eat, so I knew the consistency of each dish. A couple of toasted raviolis (which require extra liquid because they are drier than you think); a couple of meatballs; extra meat sauce; and finally I scooped out the inside of a little garlic bread. The ravioli would provide all the starch I needed, so I didn't need the bread - just the garlic and butter.
I added hot water from the water cooler to heat up the meal, and make blending easier.
Now the blender I keep at work, is a highly inferior model, when compared with a Vitamix. I was given it as an emergency blender, and it travels with me. You just need to remember that you need to blend it longer. Vitamix usually takes 4 minutes or more. Other blenders may take up to 10 minutes. By the time I was done blending, there were still small chucks, but nothing that wasn't manageable.
TASTY
Besides my son, I never asked a "chewer" to try my meals. Today was going to be different. My co-worker, Patrick, and I started about the same time. OK, so he has a couple of months on me and won't let me forget it. He is also about half my age. We have a great working relationship, because he is at the beginning of his career, and I am at the end. He has been keeping tabs on my progress, so if I can trust someone with my first sample - it would be him.
"Patrick, would you like a taste?" Pause. "Yea, I think I would" He grabbed a small paper cup and poured himself a little bit. " You know this is kind of like soup. It has all the flavors that should be there." SCOOOOOOOOOOOOOREEEEEEEEE. I think that is the best response I could get.
After that I asked one more person, and again a positive response. OK Jeff, you are on a roll, how about attacking that pureed Nachos again . . .
* A unit is whatever size you want. Whatever you choose, use the same measurement for all ingredients.
COMMENTS
Please add your comments and suggestions to my blog. Nice to see people from around the globe reading my blog. Please follow you want the latest recipes.
FACEBOOK
I have created a companion page on Facebook called: 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors. Sometimes it is easier to share a FB page than send a blog address.
Just before Halloween my boss came up to me and asked what she should order so I could be part of a team lunch on Halloween. I told her about my success with Panera Bread. She ordered sandwiches and cookies for everyone, and a container of cheddar broccoli soup for me. ALL GOOD! I started lunch early and ended late, and really felt part of the meal.
Yesterday, my company had it's annual charity auction over lunch time. I always drop some change, because one of the recipients is THE CAM NEELY FOUNDATION. For Lunch, there were meatballs, toasted ravioli, garlic bread, fresh veggies and salad. I looked over the assortment, and thought "Well, maybe I'll wait until after lunch to puree up some food. This is a standard issue with people who have to puree their food. Here I am a champion of pureed food, and still to shy to puree up a meal and eat with the crowd.
1 Unit* toasted ravioli
1 Unit Meatball
2 units extra sauce
optional "inside" of Garlic Bread
thin with water
25 MEALS OF EXPERIENCE
So I have 25 meals under belt. I can now look at a luncheon assortment and realize what is going to work. I had chewed all this food back when I could eat, so I knew the consistency of each dish. A couple of toasted raviolis (which require extra liquid because they are drier than you think); a couple of meatballs; extra meat sauce; and finally I scooped out the inside of a little garlic bread. The ravioli would provide all the starch I needed, so I didn't need the bread - just the garlic and butter.
I added hot water from the water cooler to heat up the meal, and make blending easier.
Now the blender I keep at work, is a highly inferior model, when compared with a Vitamix. I was given it as an emergency blender, and it travels with me. You just need to remember that you need to blend it longer. Vitamix usually takes 4 minutes or more. Other blenders may take up to 10 minutes. By the time I was done blending, there were still small chucks, but nothing that wasn't manageable.
TASTY
Besides my son, I never asked a "chewer" to try my meals. Today was going to be different. My co-worker, Patrick, and I started about the same time. OK, so he has a couple of months on me and won't let me forget it. He is also about half my age. We have a great working relationship, because he is at the beginning of his career, and I am at the end. He has been keeping tabs on my progress, so if I can trust someone with my first sample - it would be him.
"Patrick, would you like a taste?" Pause. "Yea, I think I would" He grabbed a small paper cup and poured himself a little bit. " You know this is kind of like soup. It has all the flavors that should be there." SCOOOOOOOOOOOOOREEEEEEEEE. I think that is the best response I could get.
After that I asked one more person, and again a positive response. OK Jeff, you are on a roll, how about attacking that pureed Nachos again . . .
My current favorite ravioli available at Costco
* A unit is whatever size you want. Whatever you choose, use the same measurement for all ingredients.
COMMENTS
Please add your comments and suggestions to my blog. Nice to see people from around the globe reading my blog. Please follow you want the latest recipes.
I have created a companion page on Facebook called: 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors. Sometimes it is easier to share a FB page than send a blog address.
Thursday, November 13, 2014
My Twenty-fifth - Philly cheesesteak -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients
My Twenty-fifth recipe for the new cookbook - Philly
Cheesesteak
1 Unit Philly cheesesteak (sub)
or
1 unit shaved raw steak
1 unit slice white onion
1 unit slice green pepper
1 unit sliced mushrooms
1 unit hoagie roll
1 unit provolone cheese
butter
Worcestershire
secret sauce
Option: dash of pickle brine
This recipe is dedicated to Philadelphia NFL Quarterback, Mark Sanchez. This past week I passed two kidney stones (kidney stones don't care about whether you are a cancer survivor*), and have been a failure at pureed nachos. I needed some up lifting news. When Mark said that he would have his first Philly Cheesesteak when he won a Monday night game, I had my inspiration for my 25th meal
OK so I didn't grow up in Philly, but you have to appreciate greatness, and Philly Cheesesteak is one of the top sandwiches of all-time. Yes, even I am stunned that you can puree a Philly Cheesesteak. And I know there are people out there who have been on a pureed diet who are truly crving one right now.
THE REAL THING
You buy the real thing.
OK you live too far for Philadelphia, I'll give you a poor-man's
second
RECIPE
Heat up a pan with oil, and add
beef. I prefer the raw shabu-shabu style beef from H-Mart-always high
quality and plenty of fabulous fat marbled in. Cook meat through and
though - remove to blender. Add provolone to blender.
Take apart onion slice and cook onions until rings fold in half (key technique). While onion are cooking dice up the green peppers and add to onions.
Normally the peppers are in strips, but since you are going to puree them, the only thing that matters is that the peppers are as thoroughly cooked as the onions.
Add canned mushrooms. Most places sell small cans of spliced mushrooms, so they are a staple in my pantry. Just before cooking is done - add a little butter. Remove the onions, peppers, and mushrooms, but leave all the liquid in the pan.
Place the hoagie roll into the pan and grill. GOT TO DO THIS! To me it is just not a Philly cheesesteak without a grilled roll.
Make sure that when you puree the meal, that you do not thin the mixture to much. Found out the hard way, that a thin mixture suck all the life out of it. Should have a consistency of pea soup. Do not watch the Bruins get trounced 6-1 by the Toronto Maple Leafs while you enjoy it. Watch Down-east dickering instead or even NBC boxing.
OPTION
A proper Philly cheeseseak
always has a cold pickle on the side, add just the smallest dash of
pickle juice for a pop of authentic flavor.
* My cancer scans showed that the stones were there, and I usually pass a stone every six years, so it was about time.
UPDATE
26 July 2016
Just saw a video
for a FRENCH DIP that can be
pureed
COMMENTS
Please add your comments and
suggestions to my blog. Nice to see people from around the globe reading
my blog. Please follow you want the latest recipes.
I have created a companion page
on Facebook called: 100 Meals Pureed -
Recipes for Head and Neck Cancer Survivors. Sometimes it is easier to
share a FB page than send a blog address.
Saturday, November 8, 2014
Cup Size Matters -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients
HOW BIG IS YOUR SERVING CUP?
How big is a serving? The biggest issue with radiation and chemo treatment is HOW MUCH FOOD IS GETTING TO THE STOMACH? I've seen more than one caregiver cry because they don't feel the survivor is getting enough food. The number one question whenever I go to Dana Faber is HOW MUCH DO YOU WEIGH? So I thought I 'd take a little time to talk about serving sizes.
WHICH SIZE CUP SHOULD YOU USE
Now that I am done with treatment and have been given a NED (no evidence of disease) proclamation. My typical serving cup size is a chowder bowl. A Chowder bowl looks like a round tea cup on steroids. It hold about three cups (750 ml) of liquid. Most of the batches I make are around this size. So if you were wondering how much I normally make - there you go.
However, when I was in the middle of treatment a chowder cup would have been futile. At most meals, I would barely be able to eat one tea cup (250 ml). I was still able to make my meals, I just wouldn't eat them. I'd sit down in my big chair in front of the TV and slowly sip my soup. After about an hour, my wife or son would take the cup away, and refill it with a new batch of warm soup.
STOP TALKING ABOUT EATING
When I had my stomach peg, the worst thing a caregiver could do was talk about food. I didn't want to hear it because it was always bad news about how I was not eating enough. I was fully aware I was not eating enough, and I certainly didn't want to hear it from someone I loved about how I was a failure. After a while, my wife and son were smart enough to just walk over, to wherever I was, and silently scoop up my cup, dump it out and replace it with a fresh batch of soup. The goal was to make sure that I always had something fresh and warm to sip on. On a good day, I might eat a whole cup of soup- certainly not enough to sustain proper weight, but because I had a stomach peg, I could fill up that way.
SECOND CANCER - THERE IS NO SUCH THING AS MEAL TIME
I opted to not have a stomach peg the second time. But I had learned a lot from going through cancer the first time. First of all, there is no such thing as meal time. There is no way you are going to consume enough at three meals a day. You need to think more like a hobbit:
Not every meal is the same, nor will they be the same day to day. It is a crapshoot. Meals will fluctuate randomly and for no apparent reason - maybe it is the smell; maybe it's the temperature; maybe it's the medicine; and maybe it's because we haven't gone poop. Just know that it is going to change - and you are not a failure for it.
This past summer, I was losing weight a lot quicker that I expected. I realized that I had to move from a meal every two hours to a meal every hour. Now some of my meals were a container of Orgain High Protein Shakes, but every hour I "downed" something. This included getting up in the middle of the night to take my pain killers, I'd have a "Cup of something". This entire book is predicated on a CUP OF SOMETHING. Maybe even a cup and a half of something. And maybe we can even sneak in some nutrition into the something.
COMMENTS
Please add your comments and suggestions to my blog. Nice to see people from around the globe reading my blog. Please follow you want the latest recipes.
FACEBOOK
I have created a companion page on Facebook called: 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors. Sometimes it is easier to share a FB page than send a blog address.
How big is a serving? The biggest issue with radiation and chemo treatment is HOW MUCH FOOD IS GETTING TO THE STOMACH? I've seen more than one caregiver cry because they don't feel the survivor is getting enough food. The number one question whenever I go to Dana Faber is HOW MUCH DO YOU WEIGH? So I thought I 'd take a little time to talk about serving sizes.
WHICH SIZE CUP SHOULD YOU USE
Now that I am done with treatment and have been given a NED (no evidence of disease) proclamation. My typical serving cup size is a chowder bowl. A Chowder bowl looks like a round tea cup on steroids. It hold about three cups (750 ml) of liquid. Most of the batches I make are around this size. So if you were wondering how much I normally make - there you go.
However, when I was in the middle of treatment a chowder cup would have been futile. At most meals, I would barely be able to eat one tea cup (250 ml). I was still able to make my meals, I just wouldn't eat them. I'd sit down in my big chair in front of the TV and slowly sip my soup. After about an hour, my wife or son would take the cup away, and refill it with a new batch of warm soup.
STOP TALKING ABOUT EATING
When I had my stomach peg, the worst thing a caregiver could do was talk about food. I didn't want to hear it because it was always bad news about how I was not eating enough. I was fully aware I was not eating enough, and I certainly didn't want to hear it from someone I loved about how I was a failure. After a while, my wife and son were smart enough to just walk over, to wherever I was, and silently scoop up my cup, dump it out and replace it with a fresh batch of soup. The goal was to make sure that I always had something fresh and warm to sip on. On a good day, I might eat a whole cup of soup- certainly not enough to sustain proper weight, but because I had a stomach peg, I could fill up that way.
SECOND CANCER - THERE IS NO SUCH THING AS MEAL TIME
I opted to not have a stomach peg the second time. But I had learned a lot from going through cancer the first time. First of all, there is no such thing as meal time. There is no way you are going to consume enough at three meals a day. You need to think more like a hobbit:
- 7:00am – Breakfast
- 9:00am – Second Breakfast
- 11:00am – Elevenses
- 1:00pm – Luncheon
- 4:00pm – Afternoon Tea
- 6:00pm – Dinner
- 8:00pm – Supper
Not every meal is the same, nor will they be the same day to day. It is a crapshoot. Meals will fluctuate randomly and for no apparent reason - maybe it is the smell; maybe it's the temperature; maybe it's the medicine; and maybe it's because we haven't gone poop. Just know that it is going to change - and you are not a failure for it.
This past summer, I was losing weight a lot quicker that I expected. I realized that I had to move from a meal every two hours to a meal every hour. Now some of my meals were a container of Orgain High Protein Shakes, but every hour I "downed" something. This included getting up in the middle of the night to take my pain killers, I'd have a "Cup of something". This entire book is predicated on a CUP OF SOMETHING. Maybe even a cup and a half of something. And maybe we can even sneak in some nutrition into the something.
COMMENTS
Please add your comments and suggestions to my blog. Nice to see people from around the globe reading my blog. Please follow you want the latest recipes.
I have created a companion page on Facebook called: 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors. Sometimes it is easier to share a FB page than send a blog address.
Sunday, November 2, 2014
My Twenty-fourth - Turkey and Stuffing -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients
My Twenty-fourth recipe for the new cookbook - Turkey and Stuffing
1 unit dark meat turkey. Darth Vader says join the darkside
1 unit stuffing
1/2 unit cranberry sauce
or
1/4 Turkey thigh - because most people don't eat turkey thighs but me
1 cup stuffing
1 scoop cranberry sauce
enough broth to make liquid
OPTIONS
Gravy
Roasted Chestnuts
Cooked Mushrooms
Pea Powder
Apple Cider
Clementine
AFTER HALLOWEEN
I'm a big fan of taking each Holiday in order, so I couldn't work on a Traditional Thanksgiving meal until after Halloween. In December, we celebrate Hanukkah, Yule and Christmas - Usually in that order. But I remember the year that Thanksgiving and Hanukkah were at the same time so it can be quite festive at our house. Just to be honest, not everyone in out house celebrate Festivus, so I left it off the list.
STUFFING
Ok, lets just get this off my chest, white meat turkey is really bland - like pancakes. It is really designed to hold gravy- which is why I recommend dark meat for the puree meal. Most important, the stuffing is going to overwhelm the rest of the favors in the meal. A good stuffing should have a lot of veggies in it. If it doesn't - ADD THEM. Carrots, celery, onions, are my trio.
When you add the liquid, be prepared to add more. Bread stuffing is semi-dry to start with, and I found myself making my first batch with the consultancy of thick pea soup.
CRANBERRY SAUCE
The meal is a little too earthy if you don't add a "pop" of something zesty. Cranberry sauce adds that nice pop to the puree, plus it is good for the Southeastern Massachusetts economy. This meal is a lot about aftertaste. It's hard to find a bread stuffing that has a lousy aftertaste. I find cranberry sauce a great aftertaste. Remember this might be the only thing you eat until you puree Pumpkin or apple pie.
OPTIONS:
GRAVY
Gravy is great to add, especially if you are in the middle of treatment and need to add weight. Don't let my wife know but drinking gravy from a coffee cup is not that bad. No need to judge me, I know you just thought it was a good idea.
ROASTED CHESTNUTS Roasted Chestnuts add fat and protein. Many markets now stock roasted chestnuts this time of year. You can purchase precooked one too, that you can add to your own puree.
MUSHROOMS Cooked Mushrooms are great cancer fighters, give a new mushroom a try.
Although you have turkey protein, if you are going through treatment, you can never have enough protein. It was always the first question from my nutritionist.
CIDER I like a little apple cider in my New England style stuffing, You can also have hot mulled cider on the side.
CITRUS Clementine? Actually a clementine works well with stuffing. I've even add a little citrus zest.
UPDATE:
It's been a year since I posted this and stuffing is just great all the time. There is such a wonderful mix of flavors in stuffing, and the smell is always heavenly. I find myself adding stuffing to my pureed soups. Naughty Jeff! THERE YOU GO JUDGE ME AGAIN. JOIN STUFFING ON THE DARKSIDE.
COMMENTS
Please add your comments and suggestions to my blog. Nice to see people from around the globe reading my blog. Please follow you want the latest recipes.
FACEBOOK
1 unit dark meat turkey. Darth Vader says join the darkside
1 unit stuffing
1/2 unit cranberry sauce
or
1/4 Turkey thigh - because most people don't eat turkey thighs but me
1 cup stuffing
1 scoop cranberry sauce
enough broth to make liquid
OPTIONS
Gravy
Roasted Chestnuts
Cooked Mushrooms
Pea Powder
Apple Cider
Clementine
AFTER HALLOWEEN
I'm a big fan of taking each Holiday in order, so I couldn't work on a Traditional Thanksgiving meal until after Halloween. In December, we celebrate Hanukkah, Yule and Christmas - Usually in that order. But I remember the year that Thanksgiving and Hanukkah were at the same time so it can be quite festive at our house. Just to be honest, not everyone in out house celebrate Festivus, so I left it off the list.
STUFFING
Ok, lets just get this off my chest, white meat turkey is really bland - like pancakes. It is really designed to hold gravy- which is why I recommend dark meat for the puree meal. Most important, the stuffing is going to overwhelm the rest of the favors in the meal. A good stuffing should have a lot of veggies in it. If it doesn't - ADD THEM. Carrots, celery, onions, are my trio.
When you add the liquid, be prepared to add more. Bread stuffing is semi-dry to start with, and I found myself making my first batch with the consultancy of thick pea soup.
CRANBERRY SAUCE
The meal is a little too earthy if you don't add a "pop" of something zesty. Cranberry sauce adds that nice pop to the puree, plus it is good for the Southeastern Massachusetts economy. This meal is a lot about aftertaste. It's hard to find a bread stuffing that has a lousy aftertaste. I find cranberry sauce a great aftertaste. Remember this might be the only thing you eat until you puree Pumpkin or apple pie.
OPTIONS:
GRAVY
Gravy is great to add, especially if you are in the middle of treatment and need to add weight. Don't let my wife know but drinking gravy from a coffee cup is not that bad. No need to judge me, I know you just thought it was a good idea.
ROASTED CHESTNUTS Roasted Chestnuts add fat and protein. Many markets now stock roasted chestnuts this time of year. You can purchase precooked one too, that you can add to your own puree.
MUSHROOMS Cooked Mushrooms are great cancer fighters, give a new mushroom a try.
Although you have turkey protein, if you are going through treatment, you can never have enough protein. It was always the first question from my nutritionist.
CIDER I like a little apple cider in my New England style stuffing, You can also have hot mulled cider on the side.
CITRUS Clementine? Actually a clementine works well with stuffing. I've even add a little citrus zest.
UPDATE:
It's been a year since I posted this and stuffing is just great all the time. There is such a wonderful mix of flavors in stuffing, and the smell is always heavenly. I find myself adding stuffing to my pureed soups. Naughty Jeff! THERE YOU GO JUDGE ME AGAIN. JOIN STUFFING ON THE DARKSIDE.
COMMENTS
Please add your comments and suggestions to my blog. Nice to see people from around the globe reading my blog. Please follow you want the latest recipes.
I have created a companion page on Facebook called: 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors. Sometimes it is easier to share a FB page than send a blog address.
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