Take-out -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Take-out -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

New Year's Eve often means take out food.  So let me run through the recipes are available through take out.  The last couple of years I have been invited to a neighbors who have a blender ready for me.  They run a lot luck celebration, this year has a Asian theme.

As a reminder, I should mention that many restaurant take-outs offer some kind of soup, if you want to be simple about pureeing.

And don't forget that dumplings puree well.

My Fifth recipe - Pork Slider and Slaw -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Fourteenth recipe - Sweet and Sour Chicken -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Twenty-seventh - Chili Soft Taco (Nachos) -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Thirty-first - KFC -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Supermarket food bars - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

My Thirty-Seventh - Veggie pizza - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

My Thirty-Eighth - Guacamole Nachos - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

My Fifty-fourth - Falafel -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Fifty-fifth - Peking Raviolis -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Fifty-ninth- Chicken Pad Thai -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Seventy-fourth - Empanada -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Eighty-sixth - Pho -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

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My Eighty-nine - salad sandwich -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Eighty-nine - salad sandwich -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Ham salad sandwich, egg salad sandwich, chicken salad sandwich, turkey salad sandwich, salmon salad sandwich, tuna salad sandwich, etc . . . What we are usually talking about mashed leftovers thrown between two pieces of bread with greens and tomato.
And now that Christmas Day has passed and we are into the 12 Days of Christmas, Third Day of Hanukkah, and Second  Day of Kwanzaa there is usually plenty of meat in the refridge that can be mashed into a "salad" and placed between two pieces of bread.

While I was at my sisters house in Atlanta, "meat" salad sandwich did not dawn on me as an option, because it seemed that with over a dozen people in the house at any one time, there was something coming fresh out of the oven every few hours.

However, at the airport there were a lot of people ordering salad sandwiches.  That is when I realized I had made a pureed salmon salad sandwich already this past Christmas day. On 23rd, December, my sister and her husband Steve made a wonderful dinner with the option of pork tenderloin or salmon filet.  The next morning, there was still plenty of each in the refrigerator.  For breakfast, I thought I could make a version of lox on a bagel by using the chilled salmon fillet- salmon fillet, a little white onion, half a plum tomato, plain yogurt, a slice of whole wheat bread, coffee, and hot water . . . By the end of the weekend, I realized I was really making versions of salmon salad sandwich, turkey salad sandwich, and ham salad sandwich.

Salad sandwiches are an important part of family holiday gathering regardless of the time of year and which holiday it is.  "THE NEXT DAY'S MEAL" is usually a fend-for-yourself buffet style meal plan

RECIPE: two-part recipe

Meat Salad:
1/2 Cup of pre-made meat salad 
or  
1/4 cup of meat
1/4 of White Stuff  (White stuff can be mayonnaise, yogurt, or cream cheese)
1/2 inch of celery and/or onion

PUREE RECIPE:
1/2 Cup meat salad
slice of bread or 1/2 cup of "slice your own" bread like a baguette
2 small tomatoes 
layer of greens
1/2 cup of water or more

OPTIONS:
dash of brown mustard 
grind of black pepper
1/2 slice of cheese

MEAT
I haven't met a meat that cannot be turned into a salad, but I'll keep looking for one.  I will even make a Beef Wellington salad sandwich (with extra mustard).  Important to make sure there is no bone, cartilage, or grizzle on the meat

TOMATO

Small cherry of grape tomatoes make for easier portioning; however, this past weekend, my sister had organic hot-house plum tomatoes which worked great because they are meaty tomatoes.

CHEESE

You don't need much cheese to flavor the puree.  I always recommend using warm water with cheese dishes because it helps soften the cheese.

LAYER OF GREENS

A good chicken salad sandwich has one thin layer of crisp lettuce that runs edge to edge under the bread.  What ever is the area of your bread, you should use that much "area" of green leafy, whether you like iceberg lettuce, romaine lettuce, kale, or spinach.

MUSTARD

My mouth is healed enough that a dash of mustard is fine.  Mustard is one of my top favorite flavors during the holidays.

LOBSTER SALAD SANDWICH

I was going to add it, but I was talking about making salad sandwiches from holiday leftovers, and as a New Englander, it is considered a sin to have lobster leftovers.

My mom and I prepping mash potatoes for Christmas

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My Eighty-eight - Au Gratin Potatoes -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Eighty-eight - Au Gratin Potatoes -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My family gathers in Atlanta every year.  This is the first time, I have been able to make the trip since neck surgery two years ago.  Nothing like family for Christmas.

I asked my sister, with whom I am staying, to include me in the food prep, as I love to cook.  I arrived on Festivus (Christmas Eve, Eve) and the last main dish to be prepared was potatoes, au gratin potatoes.

There are three main starches for us who need to puree: Pasta, Rice, and potatoes.  And besides, hash-browns, au gratin potatoes are one of my favorites.

For descendants of Northern Europe, au gratin potatoes are a staple for Christmastime meals, so the fact that my sister tasked myself, my niece, and my nephew to make the potatoes, felt just like Christmas to me.  Nothing says Christmas like family gathering in the kitchen to cook.  Also, nice to hand the kitchen skills down to the next generation who think making quesadillas, as cooking. 

RECIPE:This is a wonderful dump, stir and bake version

Large bag of uncooked frozen hash-brown chunks
1/3 cup diced white onion
One and a half cup shredded cheddar cheese
One large container Sour Cream or unflavored yogurt

mix up, dump in a pan and bake . . . 

Jeff, the recipe is rather vague . . . yes, I have not gotten my sister's permission to share it, and You know how cooks are about their recipes . . . If there is a printed version, I'll ask her for it

COMPLETE MEAL
Last night, I pureed the au gratin potatoes with pork tenderloin, spinach salad, and a dash or two of pinot noir.   Don't judge me - it is the holidays, and Willy Wonka would have approved.

I often use potatoes in the morning with breakfast meats . . . 

POTATOES

Potatoes are great in a puree because they help suspend all the heavy items, like meat.  Potatoes are also able to absorb at lot of oil.  My nutritionist always wanted me to add more olive oil to my diet and potatoes are great at that.

CHEESE

Potatoes are also great at suspending cheese.  I find cheese and potatoes work great at preventing the cheese from sticking to the stomach peg.

COMMENTS

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My Eighty-seventh - Tandoori Spiced Lentils -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Eighty-seventh - Tandoori Spiced Lentils -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Ummmmmm, Jeff, have you lost it?  Since when has Tandoori Spiced Lentils been on anyone's top one hundred list?  

Let me explain.

When I was in the fourth grade.  I had a keen interest in cooking and baking.  Now, I wasn't allowed to use a large knife in the kitchen, but I was allowed to use the stove and the oven.  My mother allowed me to create whatever I wanted as long as I had to eat it.  All failures had to be consumed.  (One does not talk about the epic failure of a peanut-butter and tuna-fish sandwich)  OK, so that cuts down on experimentation, but is certainly had me be more creative.

Now most everyone has had cinnamon toast; and others have had buttered toast with cinnamon; but I decided to take it another direction.  As a child, I really liked soft white bread.  Sometimes toast was just to crunchy and rough.  What if I could make cinnamon toast with a soft center? And so was the birth of YumYum Toast.

Take the white bread and lay it out on a cookie sheet.  Top each piece of bread with a pat of butter.  Dump a 1/4 teaspoon to 1/2 teaspoon of cinnamon-sugar on top of butter.  Place the cookie sheet in the oven with the broiler on, and broil until the butter is melted, and the edges of the bread just start to brown.  PRESTO! 

So for those cancer treatment patients who cannot eat toast because it tears up their mouth - this might be an option.

To this day, it is a real treat when Dad sneaks white bread into the house and makes YumYum Toast for his children . . . Don't tell my wife . . .

So, how does this relate to Tandoori Spiced Lentils?  I made up the recipe to Tandoori Spiced Lentils.  Don't be afraid to make up your own recipes.  

This recipe was created through tasting my friend, Bonnie Altemus' lentil stew. When she didn't give me her awesome recipe, I had to step out on my own.  Personally, I think she made up the llentil stew on the fly, and she doesn't know the redipe - she is just that creative. . . 

Tandoori spiced lentils, is one of the few dishes I make that my wife will tell me how much she loves it as she is scooping out a huge piping hot bowl.

RECIPE:
In a slow cooker add:
Cup of Lentils
Cup of Rice
Cup of Quinoa
Cup of diced Cauliflower
Cup of diced Carrots
Cup of diced Celery
Tandoori spice
Small finger of Ginger
Turmeric
Cardamom
Garam Marsala
Sumac Spice

OPTIONS:
Spinach 
Green Peas
Corn
Chick Peas
White Beans

Cook for five - seven hours

By now you might have made my chili recipe.  A number of years ago, My daughter spent time and Grandpa's VT house.  One of his treasured dishes was tandoori chicken, with his own blend of spices, which he has not shared, but he sends up bottles of the spice.  Now that my daughter is vegetarian, I don't make tandoori chicken anymore, but I do make a tandoori spiced vegetarian chili.  Once Bonnie introduced me to the lentil stew, it wasn't a long jump to making tandoori spiced lentils.

SLOW COOKER
Besides the blender, I recommend owning a good slow cooker.  I love the dump it and leave it aspect of slow cookers.  Slow cookers also fill the air with wonderful smells, and help stimulate appetite.

HARD VEGGIES
Typically, cancer treatment patients are on some sort of opioid to manage pain, which causes opioid constipation.  It is important to make sure that veggies are added to the diet regularly to help prevent this.  Hard vegetables like carrots, cauliflower, and celery need to be well-done to puree best.  Slow-cooking is the best way to solve this issue without to much fuss.

STARCH
I find that the mixture of lentils, rice and quinoa make a wonderful blend.  And the three blend well with Indian Spices.

INDIAN SPICES
My nutritionist was always talking about the cancer prevention aspects of combining turmeric and ginger.  This is a great ways to add some to your diet.  I add a finger of ginger to a slow cooker instead of dicing it up, because for those not pureeing the meal, biting into a hunk of ginger can be rather disconcerting. So, I slow cook a pinkie finger of ginger, and then fish it out when the meal is cooked, and cut it up and add it to the blender.

Yes, there may be spices I added to this meal, that you may not have used before . . . go light and experiment. Sumac spice was added to our pantry, when my son brought a recipe home from college.  Too me, sumac was a tree to be avoided in the woods.

Yes, I deliberately did not add any "HOT" spices.  This recipe is already on on the fringe, I don't want you to make it too-spicy and have another reason for the patient to poo-poo the meal.

OPTIONS
These are the items I add at the very end.    They are all items that don't take that long to cook, because I either use frozen or "canned" versions.  Usually, I don't have any room left in the slow cooker to cook them anyway.  Now, I made this recipe vegetarian, but you can add chicken if you want.

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.

My Eighty-sixth - Pho -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Eighty-sixth - Pho -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

I still remember the first time I had Pho.  My children were young and my wife and I had stopped with them at a Mall in Newton.  The restaurant attached to the mall was Vietnamese and had a good reputation, so we wanted to try it. Each of ordered something different, vegetarian, chicken, and beef.  And we spent the next hour raving about it.

Now, I understand that pureeing Pho will suck a lot of the life out of it, because tasting each flavor on its own, is part of the enjoyment.  But even when it is cool enough to eat large gulps, to is fantastic

Pho is great because it has noodles, fresh veggies, small amounts of meat,  and broth that is fabulous.  Luckily, Vietnamese restaurants are stretching across America. All the pieces are cut small so there is less stress on the blender.

I have mentioned a lot of European-centric soups, because they have a lot of cream and starch that is important for cancer treatment patients, who are trying to pack as many calories into every spoonful. Pho is a nice way to cut through the boredom that is cream and cream smoothies. It provides a lot of fresh vegetables - which are often lacking in other meals.

The other reason I really like Pho, is that it is served piping hot, which means that is has to be eaten slowly.  This means there is plenty of time for diners to spend time communicating with each other.

RECIPE:
Pour Pho into blender
Puree
Add extra cold water, if the Pho is too hot

COMMENTS

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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.

My Eighty-fifth - Ethnic Dumpling -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Eighty-fifth - Ethnic Dumpling -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients


 "Dumplings are cooked balls of dough based on flour, potatoes or bread. They may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savory, and are made in many various cuisines in the world." - Wikipedia

Not a catch title but let me explain . . . 

My college age son was home for Thanksgiving weekend and was sitting on shay lounge chair (where I spent many of my days healing from cancer treatment).  He had his laptop and was studying for tests for the coming week.  I was sitting in my favorite chair and tuned into Diners, Drive-ins and Dives on TV. After two episodes, he looked up and asked me how could I watch this show, when I can't eat any of it?  Simple answer - I live vicariously . . .  I can nearly make a pureed version of anything except peanut brittle.  Yes, it is a burden that I carry.

More importantly, it is my favorite research show.  One show was about pierogis and the Pierogis Princess of Patti's Pierogis.  And it dawned on me that nearly every ethnic group has a dumpling - har gow, ravioli, wonton, gujia, empanada, samosa, pierogi, palt, kreplach, knish, tortellini, just to name a few.

I could make a pureed cookbook on just dumplings.  Some are boiled; some are fried; some are baked.  They are all a stuffing surrounded by a layer of starch.  Doesn't matter which dumpling you want to eat, there are three things they all have in common: pre-sized, flavored with sauce, starch and protein included.RECIPE:
Dumpling
Sauce
Warm water


PRE-SIZED
Because you can measure them in whole units, it is very easy to make small portions of a cup of less.  Some like shumai are very small and might require two per cup of puree.  If you have someone who waste a lot of puree because they don't eat much - these are great for portion  and waste control.  Most come with different meats or vegetarian versions so it is easier to change the flavor regularly

SAUCE
Most dumplings come with a powerful dipping sauce, so go light when adding the sauce to the puree.

WARM WATER
Except for a few exceptions like some Dim Sum, most dumplings are served warm, so make sure the puree is served warm. Since the dumpling already has the starch, the protein will be suspended in the puree.

PROTEIN
I include vegetable proteins in this group.

SUPERMARKET HOT FOOD BAR
The new trend in supermarkets is to have huge hot food bar.  Many of these places carry two or three different dumplings on their hot food bars, so it is easy to pick up one or two fresh ones to bring home.  The downside is most don't carry the fresh sauce on the side.  Those that do have a sauce, tend to have been sitting in the sauce for quite a time, and can be overwhelming.

FROZEN
I usually keep bag of frozen dumplings in the house - typically samosas, or peking dumplings.  I don't buy frozen ravioli nor tortellini anymore, because my daughter will eat them all without telling me. It is a good problem to have.

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.

First 50 Recipes - 100 Meals You Never Thought You Would Eat Pureed

I decided that Oral, Head and Neck patients, caregivers, survivors and medical personnel couldn't wait for me to complete all 100 recipes - we need help now. I decided to BLOG and create a FaceBook page to keep me motivated to complete the task. http://jeffscotthoyland.blogspot.com/

Seven years ago, I had tongue cancer and I had a stomach peg. My wife, Randi, and I created Stomach Peg Original Soup™ -SPOS. 2014, I discovered I had Adenoid Cystic Carcinoma (ACC). I opted to not have a stomach peg, but I still needed to make sure I got my nutrition.

My jaw muscle on the treatment side tightened to the point where I could barely chew. Everything I “ate” had to be pureed. After several months of enduring cold pureed food, I joined a support group for head and neck cancer patients at Emerson Hospital. Turns out the pureed food issue is common among head and neck survivors.

We decided that the internet is full of cold fruit smoothies; tasteless veggie shakes; and creamy, milky, yummy, dairy treatment. What we craved are hot meals that everyone else at the dining room table was eating. Most of us have been shunned from dinner, because we can’t eat what everyone else is eating. We want to join in on mealtime again. We wished we could convert normal meals into something for us. We joked that she should create a “recipe” book. I went home that night and decided it needed to get done.

Below is the list of SPOS Soup and my first 25 recipes:

Stomach Peg Original Soup(tm) SPOS

Stomach Peg Original Soup™ SPOS STARCH ADD ONS

Steak and Potatoes

My Second Recipe -Frank and Beans

My third recipe - Eggplant Parmigiana

My fourth recipe - Pigs in a Blanket

My Fifth recipe - Pork Slider and Slaw

My Sixth recipe - Buffalo Chicken and Rice

My Seventh recipe - Sole Florentine

My Eighth recipe - Moussaka

My Ninth recipe - Chicken Cacciatore

My Tenth recipe - Chicken and Dumplings

My Eleventh recipe - Swordfish Dijonnaise

My Twelfth recipe - Shrimp Scampi

My Thirteenth recipe - Smothered Creamed Spinach Chicken

My Fourteenth recipe - Sweet and Sour Chicken

My Fifteenth recipe - Gnocchi

My Sixteenth recipe-Veggie-burger supreme

My Seventeenth recipe - Bangers and Mash

My Eighteenth recipe - Chicken Curry

My Nineteenth recipe - Meat Pie

My Twentieth recipe - Beef Wellington

My Twenty-first - Eggs Benedict w/ spinach

My Twenty-second recipe - Strawberry Waffles

My Twenty-third - Mac and Cheese

My Twenty-fourth - Turkey and Stuffing

My Twenty-fifth - Philly cheesesteak

My Twenty-sixth - Toasted Ravioli and Meatballs

My Twenty-seventh - Chili Soft Taco (Nachos)

My Twenty-eighth - Baked Ham and Sweet Potatoes

My Twenty-ninth - Biscuits and gravy

My Thirtieth - Matzoh Ball Soup

 

My Thirty-first - KFC

My Thirty-Second Latkes and beef brisket

My Thirty-Third Lasagna

My Thirty-Fourth summer time picnic - beans; fried chicken; coleslaw

My Thirty-Fifth - apple crisp

 

My Thirty-Sixth - Pot Roast

My Thirty-Seventh - Veggie pizza

My Thirty-Eighth - Guacamole Nachos

My Thirty-Ninth - Potato Latkes

My Fortieth - Feast of the Seven Fishes for Christmas Eve

 

My Forty-first - Lobster Feast

My Forty-Second - Chili con Bison

My Forty-Third - Salmon Salad

My Forty-Fourth - Stuffed Peppers

My Forty-Fifth - Chicken Pot Pie

 

My Forty-Sixth - Fish Chowder

My Forty-Seventh - Roasted Vegetables

My Forty-Eighth - Blackened Redfish Fish

My Forty-Ninth - Gumbo

My Fiftieth - Ham Sandwich

 

 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.