I really need HELP! I've never cooked before Crock pot?

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Hi Cyndi. I'm using Thick-it. I think the thickeners are probably all similar. I'm supposed to wait 3 months and then possibly have medialization which might help with the swallowing, if it hasn't corrected itself by then.

You're studying to be a speech therapist! Hugs from someone who REALLY values what you do.

Hi CurliMD. I'm going to try your hubby's grandma's recipe. That sounds yummy!! Please thank her for me. I'll let you know how it turns out.

To everyone who answered
Javal likes this.
2/c and some 3A. Modified CG.
Protein sensitive
Highly porous. Color over grey.
Best 1st day method: Super Soaker
Conditioners: Curl Junkie Beauticurls Strengthening Conditioner,
Deep condish: Curl Junkie Curl Rehab
Stylers: Mix Curls in a Bottle into everything for shine. Terrible pj
Sometimes try roller sets - classic glamor but I prefer my curls.
Every day is a gift
\
Badgercurls, the book looks like a terrific resource. I'm going to see if I can buy it. It's a big relief to know someone who has had experience with this kind of problem. For some reason, that makes me feel a lot better.
Originally Posted by curlypearl

No problem! We had a team of caregivers brainstorming ideas for keeping our caregiving client well-fed despite her swallowing issues, so we ended up with a lot of good ideas! I'll try to think of other "tricks" we used!

One thing I remember is that we added healthy fats (in oil form) to a lot of foods for added calories. Canola oil doesn't have much flavor, so it worked well even in sweet things, and flax oil (nutty flavor) and olive oil worked well in more savory things.
Hi CurliMD. I'm going to try your hubby's grandma's recipe. That sounds yummy!! Please thank her for me.
Originally Posted by curlypearl
Thank her for you - Are you crazy? She would KILL me if she knew I was sharing it around
Fine, very porous 3a
Boycotting all brands owned by L'oreal

Can you have apple sauce?


Canned halved pears microwaved with brown sugar and honey over them are an amazing sweet snack. Super easy, and they end up really, really soft.

How about squashes? Acorn squash cut in half then baked on a cookie sheet with brown sugar and agave nectar ends up mushy soft and tastes soooo good. It would also work well blended into a soup, and you could add some heavy cream to help make it more calories!

You can have meats, they just can't be tough, if I'm understanding right? Not necessarily as soft as cooked fish can get (though I looooooove fish so recommend lots of it if you can have that!

My family always makes a very easy brisket recipe. Take a flat cut brisket (the flat cut has huge amounts of fat cut off which a whole brisket still has), slice it, and put in a pan. Use whole stewed tomatoes, cream of mushroom soup and a package of onion soup mix, then add water until the slices are covered by liquid. Cover in foil and bake for many hours - 6 works well. A crock pot would work as easily, I'm guessing, though I've never done it that way. The meat ends up just falling apart on you, and you dip/cover it in the juice - as opposed to drinking the juice where you'd have that thin liquid problem again.

A lot of fish turn out really well if you bake them in foil. I love salmon baked in foil, for example. (Or just about any other way...)

Have you ever used instant mashed potato flakes? They pick up the flavor of whatever liquid you make them with. You may find you prefer having flavorful liquids with mashed potato flakes absorbing the liquid rather than having to use your thickener.
The pews never miss a sermon but that doesn't get them one step closer to Heaven.
-Speckla

But at least the pews never attend yoga!
Sweet/breakfasty stuff:
cream of wheat (farina)
yogurt ice cream
***e w/ honey
smoothie with almond milk yogurt honey banana

Lunch/Dinner
polenta w/ tomato sauce
crab chowder (pureed)
bisques
gumbo (pureed)
whipped white potatoes w/ sour cream & cheese
sweet potatoes mashed or sweet potato casserole
babaganoush or hummus thinned out with liquid

as for making meats tender - probably fatty cuts of beef woud be your best bet. Use a pressure cooker or braise it. Try oxtails or short ribs.


if anything I mentioned above needs a recipe, let me know. I just wanted to throw a bunch of ideas out there.
hello.world.
Badgercurls, I'm with you on adding oils because I am fighting to gain weight. Each day on the scale I am afraid to look. I didn't know about canola - thanks for the tip. I can add that to a lot of things.

CurliMD thanks for risking your life for me

Netg - Applesauce is one of my staples. I like the idea of the squashes. And yes, I can have meat and fish if it is soft. Brisket - yum! I'm such a novice cook - thanks for the recipe. It sounds delish.

Webjockey - farina has become a favorite. I don't know how to braise something. I am so lame when it comes to cooking. Very appetizing lunch and dinner suggestions. Polenta is a great idea!

I so appreciate all the suggestions. I'm feeling happy today because I saw my brother and was able to eat out in a coffee shop with him. Sunnyside eggs and OH MY two teaspoons of hashed browns. Progress
2/c and some 3A. Modified CG.
Protein sensitive
Highly porous. Color over grey.
Best 1st day method: Super Soaker
Conditioners: Curl Junkie Beauticurls Strengthening Conditioner,
Deep condish: Curl Junkie Curl Rehab
Stylers: Mix Curls in a Bottle into everything for shine. Terrible pj
Sometimes try roller sets - classic glamor but I prefer my curls.
Every day is a gift
Mmm...hashbrowns!

I remembered you mentioning that you'd lost quite a bit of weight, which is why I gave you the fattening asparagus soup recipe. It's so tasty and very rich. It really is easy to make, too.
"Maybe Lucy's right. Of all the Charlie Browns in the world, you're the Charlie Browniest."--Linus, A Charlie Brown Christmas
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Yes, nynaeve77. I'm struggling to gain weight. I have a feeding tube in my stomach and the docs won't remove it if I can't maintain my weight by normal eating which is tough to do on this restricted diet. Thanks again for your kind help.
2/c and some 3A. Modified CG.
Protein sensitive
Highly porous. Color over grey.
Best 1st day method: Super Soaker
Conditioners: Curl Junkie Beauticurls Strengthening Conditioner,
Deep condish: Curl Junkie Curl Rehab
Stylers: Mix Curls in a Bottle into everything for shine. Terrible pj
Sometimes try roller sets - classic glamor but I prefer my curls.
Every day is a gift
This thread has some great recipes/ideas. I'm bookmarking this bad boy!
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Badgercurls, I'm with you on adding oils because I am fighting to gain weight. Each day on the scale I am afraid to look. I didn't know about canola - thanks for the tip. I can add that to a lot of things.

CurliMD thanks for risking your life for me

Netg - Applesauce is one of my staples. I like the idea of the squashes. And yes, I can have meat and fish if it is soft. Brisket - yum! I'm such a novice cook - thanks for the recipe. It sounds delish.

Webjockey - farina has become a favorite. I don't know how to braise something. I am so lame when it comes to cooking. Very appetizing lunch and dinner suggestions. Polenta is a great idea!

I so appreciate all the suggestions. I'm feeling happy today because I saw my brother and was able to eat out in a coffee shop with him. Sunnyside eggs and OH MY two teaspoons of hashed browns. Progress
Originally Posted by curlypearl
There's a book called the art of braising that is great. You need a heavy pot with a lid (preferably cast iron). Basically with meat, you pat it dry, season it w/ salt pepper, cook it on high heat in a bit of fat (oil, butter), add your liquid(s) & seasonings, put a lid on it and cook it low and slow slow on the stovetop or in the oven. Meat that is usally tough comes out super tender and moist from the sauce.

Also, check out some of the stuffing/dressing recipes out there. You can just add extra liquid as needed. And for dessert - bread pudding with cream on top to moisten it up even more.
hello.world.
I don't like most veggies cooked soft and mushy, but I do like yellow squash stewed with onion, a little butter (or a lot since you can afford it ), and freshly-ground black pepper. Not sure how peeling it would affect its flavor - probably not much. It gets very soft even with the peels.

Cheaper beef (e.g., chuck or rump) or pork (e.g., butt, shoulder, or picnic, although loin works, too - it just doesn't require the slow cooking and doesn't usually get as soft and falling apart) roasts that benefit from slow cooking are good in the crockpot or braised on the stove-top (faster). Good with peeled potatoes, onions and carrots added the last hour or so - they cook up nice and soft, as does the meat. It just falls apart. If you need an actual recipe, here're some very easy ones for the crockpot:
http://allrecipes.com/Recipe/Awesome...st/Detail.aspx
http://allrecipes.com/Recipe/Maries-...st/Detail.aspx
http://allrecipes.com/Recipe/Slow-Co...st/Detail.aspx

They have lots of other slow-cooker recipes at this site.

An old-fashioned, guilty pleasure, comfort food casserole that I love from when I was a kid but rarely indulge in:
1 lb. ground beef
1 small or 1/2 med. to large onion
1 can cream of mushroom soup
1 cup cottage cheese
1-2 cups shredded colby or cheddar
About 1 cup cooked noodles
Salt and freshly-ground black pepper to taste
Preheat oven to 350 degrees. Cook beef and onions together in a skillet until beef is in fairly small pieces and lightly browned. Meanwhile, cook noodles according to package instructions (unless using leftovers) and drain. Drain fat off meat if needed. Mix all ingredients together well, pour into a 2 qt casserole. Top with a little extra cheese if you'd like. Bake with lid (or foil) for 20-25 minutes; remove cover and bake about 10 more minutes until it looks hot and bubbly throughout.
I prefer a deeper casserole rather than a shallow one for this particular recipe - spraying with Pam first makes clean-up much easier. I usually just have this and salad, but you could instead have it with well-cooked veggies of some type. Or you could even add carrots and or celery to the casserole itself.

The original recipe my Mom used to make in the 60's called for full-fat mushroom soup and Velveeta "cheese" - I now use Campbell's Special Request low fat/sodium soup and real cheese. Don't be squeamish about the cottage cheese - you hardly realize it's in there, it just makes it creamy. You can use less than a cup if you'd like - most of the amounts are just generalities anyway, except for the can of soup. Others who want to make it lighter can use low fat cheeses, including cottage cheese.

There's always good ole spaghetti, too, even if it can't be al dente.

Hope something here strikes your tastebuds' fancy and fits the bill otherwise!
2C/3A/3B - modified CG - med./fine, normal/low porosity/normal elasticity

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Last edited by auntnett; 12-30-2009 at 09:13 AM.
Webjockey and Aunt Nett - thank you both for the terrific recipes! I might even start to enjoy cooking after this. Happy New Year to both of you!!!
2/c and some 3A. Modified CG.
Protein sensitive
Highly porous. Color over grey.
Best 1st day method: Super Soaker
Conditioners: Curl Junkie Beauticurls Strengthening Conditioner,
Deep condish: Curl Junkie Curl Rehab
Stylers: Mix Curls in a Bottle into everything for shine. Terrible pj
Sometimes try roller sets - classic glamor but I prefer my curls.
Every day is a gift
Hey CP, how have you been going? Any luck with these recipes?
Fine, very porous 3a
Boycotting all brands owned by L'oreal

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