My Forty-Eighth - Blackened Redfish Fish - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

My Forty-Eighth -  Blackened Redish Fish

So on the roast vegetable blog, I did a lot of cultural appropriation by saying you can mix and match spices and vegetables.  However, having lived in New Orleans (for about a year), I don't even pretend that I can make good Nawlins style cooking.  And I am smart enough to know that each neighborhood and parish claims that their version is the best.  I make it in the privacy of my house, not to be shared with my friends.  I'm not going to give you recipes this time around, but my plan is to inspire those with great Cajun cooking skills to DON'T BE AFRAID

I titled this one REDISH FISH- because I do not expect people to be able to get redfish in their local market.  Most often, I see restaurants substitute Mahi Mahi or swordfish.  Last night, I used the last of my cod.  Yea, blackened cod is a little out there.   I'm wondering what my readers in Romania and Russia use . . .

BLEND RATIO

1 unit blackened fish (I'll give Paul Prudomme's version for a reference)
1/2 unit rice (like a Cajun rice or a red beans and rice)
1 unit cooked greens

hot water for thinning


FISH
The most important thing to remember is too remove the skin.  After you have smoked up your house cooking it, you might be in a hurry to put it in the blender, so make sure you remove the skin first.  In my house I make sure that I have plenty of Febreze on hand too.  I did mention that I'm not an awesome Cajun chef, didn't I?

RICE
Blackened dishes are typically served with rice, so whatever everyone else is having - use that too.  Now there is an assumption that the cancer survivor consuming this can handle the spiciness.  Do not be surprised if they ask for a milder version.  I have a G-tube. currently, so spiciness is not an issue.  However, a blackened fish burp can certainly warm the throat, consider this a warning.

GREENS
Although collared greens might be traditional, my Louisiana friends recommend a broccoli rabe recipe, and I am a Bernie Sanders Vermont Kale kind of guy.  Most of this vegetables are pretty firm before cooking, so be conscience that you puree the dish well.

Since I had one BLOG about KFC, I'm wondering what a Popeye's Louisiana Kitchen version would be like.

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My Forty-Seventh - Roasted Vegetables - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

My Forty-Seventh - Roasted Vegetables

CREAM CREAM CREAM AND MORE CREAM!!!!   So many of the pureed options have a lot of dairy products.  Sometimes you need a brake from the smoothie onslaught.  For years, I've been slicing up fresh root vegetables and hard squash to roast in the oven.

This is great and simple because it's slice it; spice it; and bake it.  I use whatever I have on hand, which means what ever was available at the supermarket.  When I say available, I typically mean that it was "in season" therefore on sale.  Below is a short list of the common veggies I use:

Sweet potatoes
Yams
Yukon Potatoes
Purple Potatoes
Yellow Onions
Vidalia Onions
Carrots
Turnips
Rutabegas
Acorn Squash
Butternut Squash
Brussels Sprouts
Celery
Radishes


SLICING
For me the key is cutting all the veggies to the same size. If you cut them small - they will cook all the way through and become very soft.  If you cut them large,  they will cook on the outside, and might be rare to medium-rare on the inside.  I change it up depending on the vegetables used.  For example Brussels Sprouts can be large or small,  but I only use ones that are the same size. So it might be two different meals that week.

Typically I use 4-6 different vegetables at a time.

COOKING
I typically roast at 400 degrees for 30-45 minutes.

SEASONING
The beauty is that there are a hundred different ways to season roasted vegetables.  The easiest way to think about it is pick a country or a region of a country and there are certain spices that are well known.  As an Example in the USA: Southern, Mex-Tex, Miami, etc.  The other day I made Tandoori chicken.  Just as easy to make a tandoori-seasoned roasted vegetables.  My daughter raved about them.

For me, my quick fix is Melting Pot Garlic and Wine Seasoning Salt, California Olive Oil, and Bell's Seasoning  

BEANS
More recently, I have been adding beans.  Typically, I use prepared beans after I roasted the vegetables, because I rarely cut the beans that small.  Because of the concern of BPA, I typically use a Tetra Box like Whole Foods, or a brand like Eden which uses "BPA free cans".

PUREEING
To thin out the veggies, I typically add Vegetable Stock or Water


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My Forty-Sixth - Fish Chowder - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

My Forty-Sixth - Fish Chowder  - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

With the paralyzing storm headed to Washington DC,  (Although with the way Congress doesn't do anything, I'm wondering what paralyze means down there), and the fact that the cod at the supermarket looked great, I thought a mid-winter fish chowder is just the thing.  My family isn't originally from New England, so I didn't grow up with fish chowder, but a grew a taste for it over the years.

Recently, I've been looking through old slides of my family growing up.  My father was a US Coast Guard SAR Aviator so we were always close to water, and fresh local seafood. Might be the reason my latest batch of fish chowder tasted so good.

Most recipes are pretty similar, and because everything is soft by the time they are cooked, I thought I'd give a "small portion" version that I use.  No one else in my house eats fish chowder.


1 medium Yukon potato
1/2 a medium Onion
1/4 pound of skinless cod or other white fish (I've done it with sole too)
Pat of butter
Dash of thyme
Dash of salt
1 1/2 of Water
1 Cup of Cream
Option
1 bay leave.  Remove after cooking and before pureeing.
1 inch cube of salt pork ( I rarely have this on hand so I skip it.)

BOILING VEGETABLES
Now normally you cut the potatoes and onions into small chucks, but since this will all be pureed, finely dice it as you can.  This will speed up the cooking process.  I usually cook the vegetable on medium-high heat.

COD
Some supermarkets will have cod pieces available because you only need about 3" of cod.  After the veggies have softened, I add the cod, butter, thyme, bay leave, and salt. and cook off about 1/2 cup of water.

CREAM
Now this is when the heresy starts.  I don't cook my cream.  When the Cod is thoroughly cooked and I have lost about 1/2 a cup of water through evaporation,  I turn of the heat and add my cream. I them remove my bay leave, and let the fish chowder cool down for about 15-30 minutes before pureeing.  Because my mom never really made fish chowder, I know she is not likely to yell at me for not "Long-Cooking" the chowder.    The real reason is that the house is sealed up for winter, and the fish odor can hang out a day unless you cook brownies or a hot fruit pie. . . .  :)

PUREEING
If you diced the Yukon potatoes finely, there is less issue with potato skins in the G-tube, or getting stuck in the throat.

I do recommend chowders if you are going to binge watch any of the "bearded men shows" about wilderness, seafood catching,  or Alaska.


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My Forty-Fifth - Chicken Pot Pie - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

My Forty-Fifth - Chicken Pot Pie

I had a huge shopping trip this week because it will not be above freezing for the whole week, and there is a foot snow storm at the end of the week.  Totally inspires me to stay indoors and over work the oven.

Mid-January is the right time of year for the pre-made Chicken Pot Pies to show up at the supermarket.  We are halfway between Christmas Feasting and Mardi Gras Feasting.

Trust me, I don't have the ability to create a perfect Chicken Pot Pie.  Sure, I can make a chicken and dumplings like my mom made; and my wife is known for her chicken soup with matzo balls; however, creating that wonderful crust of a chicken pot pie is beyond my joy of cooking

RECIPE 1 individual Chicken Pot Pie cooked to a golden brown


PUREEING
The issue with chicken pot pie is there is a lot of pie crust.  So that which makes it awesome is also that which makes it a very hard to puree.  So I add extra chicken stock as a thinner.

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My Forty-Fourth - Stuffed Peppers - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

My Forty-Fourth - Stuffed Peppers

The title is far more bland than the real opportunities.  For example, stuffing a pepper with Sloppy Joe  mixture is a most amazing option.  The biggest issue with a lot of sandwich options there is to much bread to puree.  Many of the hot sandwich options will work if you don't use the top of the sandwich.  So, stuffed Pepper is really a hot sandwich.

Part of our favorite Comfort foods is the memories them bring back.  What boy doesn't like a good hot Sloppy Joe in the winter.

Favorite recipe is from Betty Crocker.  So what I have done is pared it down to a one serving option.


1 Large Green Pepper
1/4 pound of meat (one veggie burger is a great substitute - I personally prefer ground Lamb)
1/2 a medium Onion
2 Tablespoons Rice
2 Tablespoons "Spaghetti" sauce (use your favorite tomato based sauce)
sprinkle of Mozzarella Cheese


BOILING THE PEPPER
This is actually pretty important because it softens pepper.  When it comes time to puree the pepper skin needs to be very fine if it is going down the G-tube.  If you are drinking it, it depends on your throat abilities.

VEGGIE BURGER
Now, now my daughter is the fan of veggie burgers and the first one I made for her, she complemented me with her mouth full - that is about as good as it gets.  Most veggie burgers already have rice in the burger, so you may not need as much rice.

RICE
Rice is the thickening agent.

STUFFING
So any tomato ground meat will work as a stuffing - including taco stuffing.  But now that I have successfully made two styles.  I think you can move off and try non-tomato based ground meat.  My mom use to make a hamburger and rice using CAMPBELL'S® CLASSIC CREAM OF MUSHROOM.

PUREEING
Need to reiterate that when pureeing the pepper for a G-tube that you need to make sure that you grind the pepper skin very very fine

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My Forty-Third - Salmon Salad - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

My Forty-Third - Salmon Salad

I'm the type of guy who will get a Christmas Song stuck in my head in the middle of July.  Same goes with Salmon Salad recipe.  Why else would I come up with a cold Recipe in the middle of Winter?

Favorite recipe is from the Barefoot Contessa. There is also a Thai Salmon recipe which is nice.

Salmon

Greens

COOKING

The reason I like the Barefoot Contessa's recipe is that it just says to use "cooked salmon".  My wife is a huge fan of cooked salmon, so there is always some extra salmon sitting in the refrigerator.  I typically season the salmon plainly with either home-grown dill or cilantro, so turning it into a salmon salad is a piece of cake. I am also noticing that more supermarkets are now carrying precooked salmon as well.  This is fine with me, because we are going to puree it, so it doesn't matter how dried out the salad might be.

SALAD

Since salmon has a lot of favor, you can go more adventuresome with your choice of greens.  I find iceberg lettuce as too bla.  I usually start at the other end of the spectrum and pair it with kale or spinach.

CROUTONS

Croutons are great for thickening up the puree.

SALAD VEGETABLES

All standard salad vegetables are open for pureeing

This recipe was a request on the Facebook page.

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My Forty-Second - Chili con Bison - 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors

My Forty-Second - Chili con Bison

Oh yes I cook with ground Bison.  Chili con Carne was always a favorite growing up with my seven brothers and sisters.  When you have to feed that many you generally have to make a neutral spice so you can please everyone.  Now normally, I assume everyone knows how to make the dish, and I am just adapting it it being pureed.  But today, I'll give you my personal and favorite Chili con Bison recipe.

6 Dec. 2016 Update - about a month ago, my son called me from college to make sure he had the recipe down pat, as he was making it for friend who were coming over - I'll call that a win.

1 lb ground bison ( I've used ground beef, ground chicken, and ground dark turkey meat)
1/2 cup oil
1 Zucchini diced
1 white onion diced
1 green pepper diced
1 small can of tomato paste
1 large can of ground tomatoes (sometimes I substitute a jar of mild salsa)
1 cup cooked rice
1 can of beans (black beans, navy beans, kidney beans - anyone of them work)
1 tablespoon mild chili powder
1 tablespoon cumin powder
1 teaspoon spicy chili powder ( chipotle spice works too)
3 Bay leaves
2 teaspoon garlic salt

COOKING
Heat oil on medium heat.  After oil heats up, add onions and cook until is starts to brown.  Then add peppers, and cook for 1 minute.  Add Zucchini diced and cook until in starts to get tender and browns.

Add Bison and mix while cooking until meat is cooked through.  Add all spices and cook for 5 minutes.  Add both cans of tomatoes, lower heat to lowest setting and cook until rice is done

In a separate container cook one cup of rice.  then add to chili.

WHY BISON?
I like a meat with a lot of flavor and low on fat.  Beefaloes might be easier to find in some supermarket. My wife has asked me to cut down the amount of red meat I eat, but I am allowed to get better cuts of meat. I find bison purees very well.  It is second only to ground lamb.

I used to live in Traverse City, Michigan.  Just down hill from the Junior High was the largest buffalo farm east of the Mississippi.  This is how I first learned of Bison meat.  My cousins and uncles are life long deer hunters, and this chili also works with venison.

SPICE
Yes this sounds very spicy, but it is really is more of a flavorful recipe. If you are sensitive to spicy foods, you can easily pare down the spiciness.

VEGETARIAN or in my house CHILI NADA CARNE
Yes I do make two different pots of chili at my house - one with meat and one without. I typically use zucchini only; I have made the recipe with both eggplant and tofu.

OPTIONS
Is you can drink this, you can add shredded cheese.  I generally don't put shredded cheese down my G-tube.

A dollop of Sour cream or plain yogurt are easy to stir in.

TYPICAL MEAL FROM LEFTOVERS
most recently I will take one cup of cold leftover chili from the refrigerator, and one slice of cheddar cheese and two cups of hot water to the blender.  The cold of the chili and the hot of the water negate each other.

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