Thursday, June 25, 2009
I dumped the noodles in a gallon ziploc and ran that under a rolling pin until the noodles were about as smashed as could be. After that I made it according to the directions, except that I convinced Jake to let me mix in a raw egg at the end, sort of ramen meets egg drop soup.
Apparently that was a significant improvement on the SpaghettiOs. At least he ate most of it. Serving was a bit of a pain. He couldn't draw it into his syringe, so I had to pull the plunger out of the syringe, ladle the ramen through a funnel into the syringe body, replace the plunger and serve. It took about a dozen iterations to finish, but at least he got a meal.
So, to the recipe...
1 can SpaghettiOs
1 splash V-8 to thin
Buzz in the blender until thoroughly pureed, nuke about 60 seconds and serve.
The verdict..."This is pretty gross."
I told him I'll try to blend up some spaghetti carbonara or at least something marginally edible.
Tuesday, June 23, 2009
Pumpkin Pie Shake
2/3 cup Libby's Easy Pumpkin Pie Mix (canned)
2/3 cup vanilla ice cream
1/4 cup Carnation Evaporated Milk
Blend together and serve. 440 calories, 10g protein.
Monday, June 22, 2009
This is Michelle, a good friend of Aunt Jackie. She sent me the blog link and I’ve been able to keep up with Jake’s progress (which is just phenomenal) and the Hanten’s, a wonderful, crazy and strong family.
I’ve been experiencing my own take on the liquid diet for a few months and thought I’d share a bit. Hope it might be something helpful. From reading the recent blogs, sounds like Jake can have some pretty good stuff in the blended shakes and not sure what you are using for protein. My main goal is protein with minimal sugar and calories. There are many options, the best one I’ve found is from Premier Nutrition. Here is a link: http://www.premiernutrition.com/products/protein_shake.html. It is a meal supplement, with 30 grams of protein. It’s like thick chocolate milk. We get them at Costco. I’ve tried a couple of powders, they usually are gritty. This is very smooth. You can also blend up with a banana and maybe ice cream to increase the calories.
I’ll send a couple samples up with your Aunt when she comes this week.
Sending the best for a speedy recovery,
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Sunday, June 14, 2009
(He says there are no exact measures – it's all by feel. "It's an art.")
Vanilla Soy milk – about 1/3 or ½ of blender full
2 scoops whey protein powder (vanilla or choc flavor)
Sprinkle in a good bit of ground flax seed (I think that adds omega 3's) and a good bit of brewer's yeast (lots of B vitamins)
½ of a frozen banana (key – makes it have a very nice consistency)
Then just kinda add whatever frozen fruit you want. (Costco frozen "triple berries" are nice w/ the vanilla protein powder, or strawberries are great w/ the choc flavor, or my fave is frozen peaches with some OJ added)
Here is my Thai soup recipe. (Like I said, we normally make the broth and then add whatever we have handy – usually shrimp or chicken and red peppers or snowpeas, but you could just make the broth. It's very tasty – but you'd have to wait 'til he feels up to eating spicy stuff.)
*Thai Coconut Hot Pot Soup*
2 cloves garlic, minced
Good size hunk of ginger (maybe like your thumb) just sliced up (don't even have to take the skin off)
1 tsp red pepper flakes
1 tsp salt
2 tsp sugar
4 cups chicken or fish broth (I always use chicken)
1 can coconut milk
2 stalks lemongrass, "bruised" (beat on it a bit) and sliced (sometimes it's hard to find lemongrass at my Vons, but they usually have this lemongrass puree sorta thing in a tube there, so I just buy that now and keep it in the freezer. If you use that, I just squeeze a good bit into the broth – about 2 or more tablespoons worth.)
To make broth: Saute garlic in a little vegetable oil. Add everything else. Bring to a simmer, then lower heat and simmer at least 10 min. (The longer you simmer it the better, but 10-20 min is plenty). Then strain it so you just have the broth left, and you're done. (Unless you are making 'real' soup for you guys – then add whatever else you want.)
"motor boat" (stick blender). So we have some favorite soups that we
zap with it.
Three recipes are attached: a version of Potato Leek that I created,
one we call Steamboat soup because I first made it on a ski trip to
Steamboat( I didn't actually ski, of course -- I was the cook), and
The recipes would need modifications in some cases -- full-on
instead of partial pureeing, including garnishes. But they are all yummy.
Potato Leek Soup
1 pkg. Knorr leek recipe mix
2 leeks, cleaned & sliced
olive oil & butter
4 cups chicken broth
½ cup white wine
1 – ½ lbs. potatoes, peeled and cubed
½ cup heavy cream or half-and-half
salt & pepper to taste
2 slices thick bacon, diced and cooked
fresh chives, chopped
truffle oil (optional)
Sautee leeks in oil and butter in large sauce pan until tender, 5-10 minutes. Season with salt & pepper. Add: leek recipe mix, broth, wine and potatoes. Bring to boil. Cover, reduce heat, and simmer until potatoes are tender, about 20 minutes. Process mixture with hand blender until smooth. Stir in cream and adjust for salt & pepper just before serving.
Garnish with bacon, chives, truffle oil.
(WHITE BEAN SOUP WITH PEPPERS AND BACON)
1-1/2 cups dried navy beans
6 bacon slices
2 cups chopped red bell pepper
2 cups chopped onion
1 cup chopped carrot
4 garlic cloves, minced
1 tsp. sugar
1 tsp. garlic powder
¼ tsp black pepper
1/8 tsp cayenne pepper
3 (16 oz cans) low sodium chicken broth
1 cup chopped spinach
salt & pepper, to taste
Sort & wash beans; place in large pot. Cover with water to 2 inches above beans; bring to a boil and cook 2 minutes. Remove from heat, cover, and let stand 1 hour. Drain beans.
Cut bacon in small pieces and brown over medium heat until crisp. Remove from pan and set aside. Add chopped vegetables, garlic, sugar and spices to drippings in pan and saute 10 minutes. Stir in broth and add beans. Bring to a boil, cover and reduce heat to simmer. Simmer 2 hours, or until beans are tender.
Remove 3 cups of bean mixture and process with hand blender until smooth. Return pureed mixture to pan. Stir in bacon and spinach. Season as needed. Thin with extra broth if necessary.
Serves 6 – 8.
Zesty Pumpkin Soup
¼ cup butter
1 cup finely chopped onion
1 clove garlic, crushed
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground coriander
1/8 teaspoon crushed red pepper
6 cups low sodium chicken broth
29-oz. can of pumpkin
1 cup half and half
Salt & pepper, to taste
Sour cream & nutmeg for garnish
In large sauce pan, melt butter. Saute onion and garlic until tender.
Add curry powder, salt, coriander and red pepper.
Cook 1 minute, and then add broth and pumpkin.
Boil gently for 5 minutes.
Add half and half and blend until creamy.
Serve warm, garnished with sour cream and a light sprinkle of nutmeg.
San Diego Home & Garden Magazine, November ‘04