My Ninety-eighth - Omelette -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Ninety-eighth  - Omelette -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Half the fun of an omelette with cooking it.  Most of the horror of an omelette is cooking it.  There is definitely a technique for cooking a fluffy omelette.  This is the wrong article to learn how to make an omelette.

For the purpose of a puree and omelette is basically scrambled eggs with stuffing.  This is one reason it has taken me so long to add this to the list of pureed recipes.  Also, the traditional 3-egg omelette is too large for people who are eating via a tummy tube, or sipping one cup of food and calling that a meal.

A 3-egg omelette needs a starch to keep the egg solids from sinking to the bottom of the blender.  Whether you add a piece of toast, hash browns, home fries, or English muffin, you are still making 6 cups of puree.  That is a lot of puree.  Most omelettes are pretty mild in flavor which make them perfect for a person who's stomach is upset with most spicy foods.  BUT NOT THREE MEALS IN A ROW.  When I was a lip sipper, that would make it 6 meals!! That is a lot of the same ol' same ol'.

My recipe for Sloppy Joe, gave me the inspiration for how to add omelette to my recipe list - SHARING.

RECIPE FOR TWO CUPS OF PUREE
center 1/3* cup of the omelette including stuffing
One toast, English muffin, or "like-size" cooking potato
one cup warm liquid like water or coffee

ADDITIONAL
extra butter
black pepper

FULL BATCH
Yea, six cups to too much to make and save in the refrigerator. SO make an Omelette that two people can share.  Cut the center out and puree that section.

SCRAMBLED EGGS
Yes, this is basically one scrambled egg, one piece of breakfast meat, toast, and/or cheese.  If you still want to make a meal, but don't want to go through the hassle of making a 3-egg omelette - cook the stuffing, and then drop an egg on top and scramble it up. 

DENVER OMELETTE
When I make an omelette my favorite is a Denver omelette with peppers, onion, and ham/bacon (and a dash of sherry).  If I am out of meat, I will make an omelette duxelle +/- the spinach.  

If you add spinach to your Denver omelette you will end up with green eggs and ham . . .  :)

CHEESE
OK, I didn't include cheese in this recipe. WHAT WAS I THINKING?!?  Of course any cheese is good whether it is Havarti, Jarsberg, Cheddar, Brie, Velveeta, Emmental, Bleu, Feta, Stilton, Lancashire, Gruyère, Roquefort, Queso Blanco, Colby-Jack, Monterey, Cremoso . . . I'm starting to feel like Pvt. Benjamin Buford 'Bubba' Blue. 

MORE THAN ONE SERVING
If you decide to go the route of more than one serving, I recommend adding a flavoring to additional servings.  If I am having a potato omelette puree, I will add Ketchup to the second puree.  If I am having toast with the second puree, I with add grape jelly or orange marmalade.  If I am having a English muffin omelette I would have made a Eggs Benedict (just being straight with you here). 

Fresh eggs matter

* Proper answer (with much love) according to my son in college: The case for an unfolded omelette, that is, a circular omelette, is analogous to the folded case excepting for the form of the description of the height gradient. For an unfolded omelette of uniform height, each cut has to have volume of pi r squared h divided by 3. To find the length of the circle segment, one solves a pretty basic integral, which is a form of Kepler's equation. That gives a length of the circular segment of 0.73, or about 3:2:3 ratio. So, for a perfectly even omelette, it's 1/4. If you make the omelette fatter in the middle, this ratio becomes smaller. The answer is closer to 1/4.

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My Ninety-Seventh -Sloppy Joe -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Ninety-Seventh -Sloppy Joe -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

One of the biggest issues with enjoying food while going through cancer treatment, is sitting at the table with the family and having a meal.  We just don't eat at the same pace as everyone else.  We might not be hungry at that time.  We have a ton of reasons why we can't.  And it is hard to share the same meal that the children enjoy

Sloppy Joes are a kid favorite, and easy enough to share at the same time as your kids meal time.  Extra Sloppy Joe can store easily in the refrigerator. Most important of all, it fills the air with the scent of family and nostalgia. 

I can remember playing a game out on the city street with my friends (Yes, I'm that old), and when mom called us in for dinner, that smell of Sloppy Joe was the smell of heaven. Now when I say "us" I mean myself and +/- four brothers.  Fierce badminton in the yard would include +/- three additional sisters.  Of course there could also be the additional neighborhood children.

I grew up with Sloppy Joes made with a packet of McCormick Sloppy Joe Seasoning. So it made it a dump-and-cook-in-one-pot recipe.  However, when I just looked up the McCormick recipe online, I discovered that it was missing two important ingredients from my mom's recipe - fresh onion and fresh bell pepper.

ground beef
chopped white onion
chopped bell pepper
McCormick seasoning
small can of tomato paste
water

RECIPE FOR TWO CUPS OF PUREE
1/2 cup Sloppy Joe
1/2 Hamburger bun
1 cup warm water

FULL BATCH
Yea, this recipe does not scale down from a full pound of ground meat very well.  You have to remember to make this when you are feeding an squad of children.  

GROUND MEAT
No, I have not tried a vegetarian version.  No, I have not tried a ground turkey version.  No, I have not tried a ground bison version (that would be like cheating on my chili).  But I can imagine having an issue with feeding an army of children with only one ground meat option. ::SIGH::

BELL PEPPER
OK, the fact that I just finished grilling orange and red peppers in February was the trigger that made me remember Sloppy Joes.  Although I hardly buy green bell peppers anymore, this recipe is fine for green ones, because there are so many red spices in this meal, that there is little worry in turning the puree camo green.

FRESH ONION
I always has an assortment of large onions in my pantry.  My mom traditionally bought large white onions in a large bag.   But remember back then you bought what was ever available at the supermarket or PX. Vidalia onions used to have a short season.

Go with the onion type that your family likes best.

TOMATO PASTE
I grew up on tomato paste.  Many people use tomato sauce instead, and reduce the amount of water in the recipe. Go with what your momma says to use . . .

I buy is by the case.
One of the few canned items I'm allowed to buy.

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My Ninety-Sixth - Sausage and Pate: The Spice from Heaven -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Ninety-Sixth - Sausage and Pate: The Spice from Heaven  -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

WARNING
Just to get it out of the way . . . a lot of people view nitrites as a health issue.  I'll just leave that here.  I view food as one of the joys of life. I'll just leave that here.

Just four days ago, I posted on Facebook that I was craving pate', especially a country-style pate' but I had no idea where to purchase it as my favorite place went out of business.

On Thursday, I visited my son at Brandeis University, and for lunch he wanted to introduce me to one of his favorite places on the main drag - Moody Street, Moody's Delicatessen & Provisions.  I had my portable blender in my backpack so I was ready for a little adventure.  Little did I know, I would discover the place that I felt I could cross off an item on my bucket-list.

Now, growing up my mom tried to serve me liverwurst - sorry not a fan, and always thought that anything that looked like liverwurst tasted like liverwurst. YUCK!  It wasn't until I worked at the Versailles Restaurant in Lexington, that I discovered that country-style Pate' is fabulous.  Add a little brown mustard on a baguette . . . YUM!

So as my son and I were walking to Moody's, he was telling me about the fabulous selection of meats they prepare and everything is made right there.  When we walked in, his voice disappeared as I had found heaven on earth.  The front chilled case was filled with an assortment of New England Charcuterie prepared meats - BEEF SALAMI, BOURBON & BACON, CHORIZO SECO, FINOCCHIONA, GENOA, HOT SOPPRESSATA, PEPPERONI, SAUCISSON AU CIDRE, SWEET SOPPRESSATA, BRESAOLA, MAPLE BREAKFAST LINKS, CURED PORK SAUSAGE, BIERWURST BIERC, SMOKED CHORIZO, KIELBASA, BOHEMIAN PÂTÉ, PORK & RABBIT PÂTÉ, BEEF BACON, SMOKED BEEF BRISKET, OMG I'M SCREAMING LIKE A LITTLE FAN GIRL. RABBIT PÂTÉ!! DID YOU SEE THEY HAVE RABBIT PÂTÉ!!!

OK, Jeff get a hold of yourself.  I'm sure my son said a number of other wonderful things, but I knew I had to drop some serious coin here. He ordered "the Katz" (a pastrami or rye).  I thought "SKIP IT".  I'm just going to order some hunks of meat, and head back to my son's place and properly prepare a puree.  You can't fit a whole pastrami sandwich in a portable blender.

So now that I've whetted your appetite, let's talk a little bit about using sausages and pate's in a puree.

Don't view them as proteins.  View them as spices.  All of these ground meats puree very well.  All of these meats are powerful flavors, and bring back a lot of memories, so they are an excellent option for people who are trying to rekindle their love of food.

Except for a Pastrami sandwich, which should be piled high with meat, most sausage and pate' recipes add just a dash of meat to flavor and not over power the dish.  A pepperoni pizza is not completely covered in pepperoni. No one ever scooped up a huge spoonful of chopped liver and dumped it on their appetizer plate.

So go light on the meat.

BREAKFAST SAUSAGE
I typically add about one paddy, or one small link to every four cups of puree.

DRY SALAMI
1/4" to a 1/2" of meat is all that is headed for four cups of puree.  I give a range because some salami's are far more powerful than others.  I also view salami like "hot peppers"  some people grow accustom to the flavor, so you need to add more.  The best thing about dry salami is they store well in the refrigerator, so you can use a little at a time over a long period of time.  You can also keep two or three, and rotate the use of them.

PATE'
For me, Pate' is all about the after-taste.  Not for nothing, but a good pate' burp a couple of hours after the meal, is pure joy.  I also like my pate' with brown mustard, so about 1" cube is all I need.

FRESH SAUSAGE
Now you are in the realm of my Fenway favorite Sweet Italian Sausage.  The favor is milder, so I typically had a 6" link to my 4 cup puree.

FOUR CUPS
Nothing special about four cups.  It is just my typical size.  I usually get two two-cup servings.  I have six servings a day - 2 for breakfast, two for lunch, and two for dinner.  I'm a couple of years out of Cancer Treatment, so I can tolerate larger meals.  If you can hardly get a cup of puree through your mouth, think of your meat portion as the size of two pieces of pepperoni.

This picture of Moody's is courtesy of Star Chefs

Don't even get me started on the cheese selection . . . 

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Frozen Foods to Fill the Freezer -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Frozen Foods to Fill the Freezer  -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Well the blog, Powders to Pack the Pantry  -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients was so popular, I thought you might like to see what a "Puree Chef" keeps in a stocked freezer.

Just make it easier, I will post them in this order - Protein, Vegetables, Fruit, and Starches. This is the list order that I go through when I have to restock, so that if I think I will run out of room, I leave off Fruit and Starches, because I'm rather have them fresh anyway - except tater tots. 

I keep them in the freezer for the times when I A) burn the meal and have to start over; B) discover the fresh has gone bad in the refridge; C) out of season, and I use it all the time;  or D) only use a small amount at a time, and it is not economical to buy fresh.

SAUSAGE
Frozen, fully-cooked sausage are a staple to my breakfast.  I pour hot coffee into my Vitamix, so adding a frozen sausage cools off the coffee. I buy chicken, because my wife asked me to do so.  With six years of being the spouse of a Cancer Treatment Survivor it is the least I can do, so she doesn't open the freezer door and see "PORK" on a box.  I buy pork sausages fresh instead, and use them right a way.

VEGGIE BURGER
The brand changes depending what is on sales, and the time of year.  I'll add this to my veggie chili in stead of meat.  I grill them in the summer-time.

FISH STICKS
Usually fish is sold in large pieces, so if I just want fish by myself, I end up with too much leftover.

EDAMAME
This is my cross-over from protein to vegetables.  It is hard to buy fresh, shelled edamame, and I add just a few at a time, so frozen is the way to go. 

CORN
This is more for my daughter, because it seems every dish gets a little corn sprinkled in it.  If I share a meal with her, I will get corn in my puree.

PEAS
By now you might have seen that most of my foods are Organic, and have the Cascadian Farms Label. General Mills has made a move towards healthier foods, so I purchase Cascadian Farms to support that move - besides they are available through Amazon.com.  
Peas are another of my daughter favorites, so we add a lot of peas to meals.

SPINACH
My wife is constantly buying fresh leafy vegetables - spinach, kale, Spring Greens.  So, frozen spinach is relegated to those rare times we run out - like when the "fresh" has gone bad.

 STRAWBERRIES
Yes, I do make smoothies.  Usually at night, when my daughter ask me to make one.  Frozen berries help to keep the smoothie cold, and she likes her smoothies very thick.  So after I make her one, I take my half of the puree, and add hot water and protein powder.

BLUEBERRIES
Boy, do blueberries spike in price out of season.  Between my dried blueberries in the pantry, and the frozen in the freezer, I'm covered for my breakfast blueberries.  Besides, my fresh blueberries tend to disappears from late night snacking thieves in my house.  I deliberately by too many fresh berries in season, for just this issue.

MIXED BERRIES / RASPBERRIES / BLACKBERRIES
WARNING - I need to mention that seeds can be an issue with tummy-tubers.  These are always the frozen fruit that disappear first in my house.  It is a given, that when my daughter helps put the groceries away, there will be a night-time request for a raspberry smoothie.

HASH BROWNS
Great to had as a thickener, when you run out of fresh cooked potatoes.

FRIES

I mix off between sweet potatoes, and Idaho potatoes, depending on the meals planned for the week.  My wife prefers sweet potatoes.

RAVIOLI

Raviolis are easy to quickly cook up and puree.  Typically I make them for lunch because tomato sauces at night can be a heartburn problem.  Found a kale and bean version at Costco

TATER TOTS / HUSH PUPPIES

Who doesn't love tater tots. They make the house smell great.

WAFFLES

Some morning, you just can't get motivated to make fresh waffles.  Other days, someone has eaten all your fresh eggs, or hard-boiled them to take them to work.  Good problem to have.

ICE CREAM

Just kidding.  I don't keep ice cream anymore, because the late night thieves make it disappear. Now, I keep fresh cream and puree with flavors I like. 

Also I will say, Yasso frozen yogurt have been known to fall into the grocery cart when I am shopping alone - oops! They support the Oral cancer Foundation walk in Boston, so I support them too.

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My Ninety-Fifth - Stir Fry -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Ninety-Fifth - Stir Fry -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Dedicated to Van Ny is one of my favorite foodie friends who always post great pics of feasts on Facebook

I wife's favorite bring home food in "Szechuan Spicy Bean Curd".  Tofu is not a popular world in my house - not sure why, but I roll with it. My daughter is more of a "Vegetable Lo Mein Noodles" gal. I usually choose something to puree out of the appetizer menu like chicken fingers or Peaking Raviolis.

But now that it is Chinese/Korean New Year and we are headed into the Year of the Cock, I thought I should highlight "stir fry". The Second dish that we all agree on are stir-fried vegetables

To start with, back in the 80's, I had my large Chinese wok, like every other foodie.  It was easy to cook up vegetables quickly and made the house smell delicious.

Five moves later, the wok disappeared, and was replaced with a large saute pan, because I no longer had four roommates in an apartment in Somerville, MA which made me fell like I was preparing food for an army.

Now the number one reason stir fry made the list is because of poop.  Yes, Poop.  Most of the recipes on this list are terrible about constipation.  One of the biggest topics that are not talked about during cancer treatment is opioid induced constipation.  There, I said it.  Now there are a number of drugs you can take, but by the time you take them, you are already in pain - don't go there.  So, stir fry gets more vegetables going through the system.

Alright, back to talking about the fun side of stir fry.  There are four parts to a great stir fry - 1) protein, crisp vegetables, ginger, and starch.  For a good puree, you can almost skip the starch.

RECIPE
one cup of stir fry
one cup of tea/green tea

RICE
Stir fry rice is the "American Pancake" of Asian Food.  It is really just there as a filler, and used to soak up the syrup . . . Ginger Soy Sauce, is very thin and tends to sink to the bottom of a plate.  With puree you don't have that issue - so you can mostly skip it.

PROTEIN

Pick what you like best.  I like beef and dark chicken meat, my ladies like bean curd.  Easy enough to make a veggie only stir fry and cook the meats on the side.  I feel that a traditional stir fry is 3/4 vegetables and 1/4 meat.  Works for the puree too.

Yes, it feels weird to go into a supermarket and buy 3 large scallops.  But they are still great it a stir fry, but I wait until summertime and cook them out of the grill.

VEGETABLE

Cabbage.  Got to have cabbage.  There are dozens of types of cabbage, including broccoli. Cabbage is great because it remains firm when you flash cook it.  Just remember that you need to blend the puree longer than you might think.  Don't worry cabbage can handle it.

Root vegetables, like carrots, are popular too. You don't even have to cut them fancy, unless you are sharing them with others

Traditional Chinese vegetables puree fine - bamboo shoots, water chestnuts, or pea pod.

GINGER

MUST HAVE GINGER.  Ginger is a good cancer fighter, but might be tough on a sore mouth.  But for tummy tubers, I do enjoy a good ginger burp.  Ginger also helps you stay warm.  Ginger tea is popular drink in my house in Winter.

Happy Year of the Cock

COMMENTS
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My Ninety-Fourth - Chicken Tenders -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Ninety-Fourth - Chicken Tenders -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Never eat alone.  That was always something I preached at work.  Meal time is really important for bonding humans together as family.  Meal time for survivors of Cancer Treatment, can be a lonely, lonely time.  Etched in my children's mind is "Dad sitting in a chair with a blanket wrapped around him, a mug of puree in his hand, watching 'American Chopper'".  Sitting at the dining-room table was not a fun place, and I should have spent more time there.

I now sit at the dining-room table whenever my daughter comes home after dark, and I have prepared a warm meal.  It may not coincide with my eating schedule, but it is important for me to be there.

Eating the same food as your children is important bonding too.  Nearly every society has some form of Chicken Tenders.  The more research I do into chicken tenders, the more I realize they are just meat-pancakes.

Pancakes are really boring eaten plain.  Chicken tenders are really boring eaten plain.  For pancakes we add butter, syrup, and fruit.  For chicken tenders we add dipping sauce.  Tenders are just a way of eating dipping sauce without letting others be judgmental.

The best thing about chicken tenders, is nearly every restaurant serves a version.  And you can always bring them home and use them for other meals.  I find that to-go chicken fingers are great to any vegetarian dish I have made for my daughter. Always thinkin'

RECIPE
one tablespoon of dipping sauce per cooked chicken tender
Warm water to thin

BATTER/BREADING
OK, I made the assumption that we are not sauteing the chicken tenders.  We are either baking or deep frying them.  This is important because the starch coasting is important to thicken the puree 

DIPPING SAUCE

Most dipping sauces in America are vinegar-based.  This can be painful to sip if your mouth has sores. Whether you hand make them or pour them from a bottle, the most popular ones are:

Honey-Mustard

BBQ

Ketchup

Ranch

Sweet and Sour

Spicy Peanut

Salsa

Nacho cheese

Guacamole

Marinara

VEGETABLE

Yea, I tried to make this a complete meal, and I just couldn't match up a lot of vegetables that would go with it except tomatoes or avocados . . . I'm not worried though, because this is more about time shared with others.

Even then Melting Pot Restaurant has a version of Chicken tenders

although you have to cook them yourself . . 

COMMENTS
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My Ninety-Third - Creamy Pesto Sauce -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Ninety-Third - Creamy Pesto Sauce -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

One of the major nutritional pieces of advice, my Nutritionist at Dana Farber gave me, was to add a lot of Olive Oil and Coconut Oil to my diet, when I was worried about losing weight.  I dropped this advice in the back of my mind, when I didn't have to add on weight anymore, and was I was more about maintaining a healthy diet.  Back then, I would actually tip the bottle of Extra Virgin Olive Oil right over and pour it down my stomach peg. Usually about 30 ml.

Pesto Sauce is a favorite summer time sauce when our basil plants are in full growth.  It is another recipe that fell off my list once I reached my acceptable weight.  Time to bring it make onto the list, because it is so easy to make fresh.  This past summer, we had a drought, and my garden suffered.  This year should be much better.

This is an ease meal to plan with my vegetarian family.  Except, I just went to the pantry and discovered all the pasta has been eaten . . . 

Creamy Pesto Puree is also great for keeping you warm in the dead of Winter, which is right about now.

SMALL BATCH PESTO SAUCE RECIPE: 
1 cup fresh basil leaves - use fresh
2 Tablespoons cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/4 cup extra virgin olive oil
tablespoon pine nuts
garlic clove
Salt and freshly ground black pepper to taste
(Optional leave or two of Spinach

Typically, when I pour off the extra sauce from the blender, what remains to the right amount to make a Creamy Pesto Pasta

RECIPE
Remaining Pesto in the blender (2 Tablespoons prepared pesto sauce)
1⁄4 cup heavy cream
1 tablespoon butter

2 Tablespoons Parmesan cheese, shredded
1/2 cup of cooked hot pasta
Warm water to thin

OPTIONS
Cooked chicken tender
2 Shelled medium to large shrimp
One large sauteed scallop
extra Spinach
one sprout of cooked broccoli 
Stock of Aparagus  
dash of Sun-Dried Tomato sauce


MEAT
Most creamy pesto recipes have some kind of "white" meat of seafood . . . I'd puree lobster in it too.  You don't need a whole lot of meat in this recipe.

PASTA

Angel hair??  Bow-tie??  Tortellini?? Doesn't matter what pasta you are going to use unless you are using a stuffed pasta like tortellini or ravioli.  Ravioli's work well because the stuffing is usually soft already

CHEESE

Just remember that Parmesan, Romano or Parmesan-Reggiano cheese is a very dry cheese and will require extra warm water.  Especially, is you buy the cheap stuff that has sawdust - but that is another story.

VEGETABLE

Add a piece of veggie.  Hide a piece of veggie.  Either way, the puree is going to come out green, so green vegetables work best.  More importantly,  We expect the puree to be green.

SERVE WARM

Cold creamy pasta is a lot like cold eggs - YYUUUUCCCKKK.  On the flip-side they can also burn your lips if they are too hot.

I'm a big fan of Food Network Recipes

Last Night Guy Fieri, reminded me about pesto.

COMMENTS

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