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

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I am in a dilemma because I don't like to cook and now I have special needs. I had brain tumor surgery and have trouble swallowing so I have dietary restrictions. I'm considering getting a crock pot. What do you think?

These are the restrictions:

Nothing hard, crunchy or dry. No nuts, beans, dried fruit, tough meat. Everything has to be fork tender and preferably mushy. Everything has to be moist.
No rice
Veggies must be peeled and cooked. No broccoli, cauliflower or corn.
Fruit must be peeled and cooked.
No thin liquids. No thin soup. Anything to drink has to be thickened with special thickener (ugh). I can manage grapefruit juice, lemonade or cranberry juice with the thickener.

All spices and condiments are fine.

My diet before the surgery was the reverse. I ate lots of nuts, beans, fresh veggies, salad, all meats and fish.

I have a tube in my stomach so until that comes out (I hope!) I can supplement what I eat with liquid stuff put in the tube. Otherwise, I've been eating baby food, eggs, pasta (not al dente - not allowed - must be mushy) and some pureed food which I'm pretty sick of.

Please help if you can. I'm really in need of some suggestions. Thank you everyone.
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Last edited by curlypearl; 12-27-2009 at 04:55 AM.
I made this recipe for Christmas and it was a big hit. It's really delicious and you can bake it as long as you need to until it's as mushy as you'd like. Hope you enjoy!

ESCALLOPED APPLES
1/2 c. sugar
1/2 tsp. cinnamon
2 tbsp. flour
3-4 c. apples, peeled & cut in lg. wedges
1/3 c. butter, sliced
Combine sugar, cinnamon and flour. Mix with apples until well coated. Put in baking dish and dot with butter. Bake at 350 degrees for 40 to 50 minutes, stirring occasionally. Basically tastes like apple pie without the crust....Yummy!!
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2/c and some 3A. Modified CG.
Protein sensitive
Highly porous. Color over grey.
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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
*Mac-n-cheese
*Sliced onion, green/red peppers and carrots in jarred tomato sauce with tofu over pasta
*Polenta (sweet or savory)
No MAS.

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Last edited by Phoenix; 12-27-2009 at 07:54 AM.
You do not need a crock pot. Heh, when I saw your chicken thread, I thought how something like braised short ribs would be great as the next meal.
Gnocchi or gnudi for pasta.
Baked fish. Whole keeps very moist and tender.
Chicken pot pie.
Soups: Squash, turnip, carrot, potato leek, rutabaga, cauliflower, broccoli.
Braised cabbage.
Savory custards.
Souffles.

Last edited by Saria; 12-27-2009 at 08:09 AM.
Num nums... But no cauliflower or broccoli, S.

BTW, S., have you ever fried cauliflower? Yum!
No MAS.

I am the new Black.

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

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Oh, that's right. Why is that curlypeal? I have heard of some people who are told not to eat it, but is it a digestive issue or is it because they're often cooked tender-crisp? In the case of soup it wouldn't be an issue.

Phoenix, yes. I worked at a place where we served it with capers, raisins, and I think there was some saffron as well.
I usually pan-fry mine in a fair amount of olive oil until very golden. Ooh, I just remembered the cauliflower confit we made at one place. Amazing stuff.
Maybe all the little florets and bits would get stuck in her throat, as with broccoli.
No MAS.

I am the new Black.

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

http://www.youtube.com/user/Kimshi4242

http://www.tumblr.com/blog/kimshi4242
I've got loads of Italian and Indian recipes that could work, but what sort of food do you like?
Fish is a great idea.
Baked sweet potato makes a fantastic tasting mash.
Pumpkin + potato + garlic + veg stock + cream cheese mixed in at the end makes a killer pumpkin soup.
Minestrone soup is really easy to make (my secret ingredient is fennel).

You probably don't need to, but if you're looking to buy new kitchen stuff, a pressure cooker might be more useful as it will soften any meat in half the time it would usually take (or so I hear).
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Everyone, thank you SO much. I wish I could hug you all individually.

Phoenix and Saria, I don't know why I am not allowed to have broccoli or cauliflower. I plan to ask my speech/swallowing therapist when I see her next.

Just a few footnotes: I can't eat soup unless it is very thick because I am not allowed to swallow "thin" liquids. Apparently it can run into my lungs. CurliMD, I am considering a pressure cooker, but I am such a novice at cooking.

Anyway, all of your good ideas are helping me not get depressed about all this. I have to work hard to keep my spirits up. Thanks again mucho.

ETA CurliMD I love both Indian and Italian food so any simple recipes would hit the spot.
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

Last edited by curlypearl; 12-27-2009 at 02:31 PM.
CP - if you drain a little of the stock out of that Pumpkin soup before you blend or mash it (enough that it still just covers the veg), it will come out nice and thick for you.

Vegetarian lasagne? (obviously it doesn't have to be GF)
http://www.glutenfreeaustralia.com/2...arian-lasanga/
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Root vegetable soups like the ones I mentioned are fairly thick. They have a lot of body. Another good one is a split pea soup. They all require pureeing.
Here's a soup my family loves--it's an asparagus-leek soup made with cream. It's pretty thick when it's done and you puree it: http://www.obesitydiscussion.com/for...soup-4702.html
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When I took care of a woman with swallowing issues, we made a lot of recipes from the Easy-to-Swallow, Easy-to-Chew cookbook by Donna Weihofen.

Something else that might be helpful is a stick/immersible blender. It's especially helpful for things like blending up soups and purees.

One thing we often did was making fruit puree by cooking apples, berries, pears, etc (whatever fruits sound good to you) in a small amount of butter until they were very soft, adding spices for flavor. Then, we'd blend them until they were smooth with the stick blender, adding a little fruit juice if needed. It's kind of like baby food, but not as boring and more tailored to an adult's palate. We would also add about a tablespoon of the fruit puree to a cup of juice and blend for a few seconds to make thickened juice without using the commercial thickener.

Last edited by badgercurls; 12-27-2009 at 04:08 PM.
Are lentils ok? This is my favourite dhal, its probably the simplest Indian recipe I have, you can also use it as a base for a curry or soup - just add veg, or you can eat it plain.

DHAL
  • 1 tablespoon vegetable oil
  • 2 cups chopped onions
  • 3 garlic cloves, minced
  • 3 cups water
  • 1 cup dried red lentils*
  • 3/4 teaspoon turmeric
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
Preparation

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
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NYnaeve77, that soup sounds nutritious and fattening which in my case is a very good thing (LOL). I lost a tremendous amount of weight, and became scarily underweight. I never would have believed this. The soup sounds delicious too.

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.

CurliMD I love dhal. Indian food is actually my very favorite, but unfortunately, lentils are not allowed. Hopefully, I will make this recipe in the future. I also really love mango lassis, but I can't have that yet.

Thank you curly friends! I am feeling encouraged.
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
Tomato Basil Soup

4 cans diced tomatoes
10 basil leaves, chopped

Bring to a boil and boil 30 minutes.
Puree the tomatoes and basil in a blender.
Return to pan.

Add one stick butter and 1 cup cream.

Bring to boil.


Also: Are you using Hydraid to thicken liquids. I hear that it's better than some of the other thickeners. But I had to try it in my dysphagia class and still didn't like it.
Aafreen likes this.
My mom makes baked potato soup. I don't have her recipe, but found this online...
http://allrecipes.com/Recipe/Baked-P...up/Detail.aspx

Just some suggestions:
grits (you could add cheese)
oatmeal
I saw this link on another thread, it looks like it takes a while but you would get some nice soft meat and the recipe itself is not that complicated. http://maricucu.blogspot.com/2009/10...pot-roast.html
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Ok CP, this is my hubby's grandma's recipe, fresh from Calcutta it takes forever to cook, but it is really yummy and the meat comes out nice and soft. You can also add cooked potato chunks and yoghurt towards the end to add a different flavor.

Beef Curry:

600g beef diced finely
6 tsp curry powder
3 tsp coriander
½ tsp turmeric
½ tsp mixed spice
2 tsp crushed garlic
2 tsp crushed ginger
1 onion
4 diced tomatoes


Dice and fry 1 onion
Mix all spices with some water to make a paste
Add paste to onions and simmer for 20 mins adding water to keep consistency
Add tomatoes and cook for another 10 mins

Add beef and simmer until mince is soft and cooked (continue to add water to keep from drying out, it will take at least 1 hour for the meat to soften - once meat is soft you can let the mix dry out to make a paste consistency)
Fine, very porous 3a
Boycotting all brands owned by L'oreal

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