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Thanksgiving/Christmas recipe, dialysis friendly.
09-12-2011, 05:29 AM
Post: #1
Thanksgiving/Christmas recipe, dialysis friendly.
Pumpkin Pie Cheesecake

2 Large Graham Cracker Crust (I like to make my own)

¼ cup all purpose flour

1 Tablespoon Pumpkin Pie Spice

1 - 15 oz can Plain Pumpkin

3 packages Cream Cheese (softened)

1 cup plus 3 Tablespoon Brown Sugar

2/3 cup granulated Sugar

4 eggs

Mix everything except eggs, mixing well after each addition. After mixed well, add eggs, do not mix too long after the eggs have been added.

Bake 325 oven till set in the middle.

Tip: Before heating the oven, place small baking pan with 1-2 cups water on oven rack below the center rack. This will prevent the pie from cracking as much. Leave the water in oven during the baking and cooling process.

Place pie to cool for at least 6 hours.

Top with whipped topping and sprinkle with pumpkin pie spice




A friend of mine in Florida (usa) sent me this recipe that she uses for thanksgiving and also as a christmas or celebration desert. I thought you guys might like it.

WITHOUT FAITH THERE IS NO HOPE
WITHOUT HOPE NO DREAMS
I CHOOSE TO DREAM THAT WE ALL HAVE BOTH.

KEEP STRONG PEOPLE! Cwm35
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09-12-2011, 08:51 AM
Post: #2
RE: Thanksgiving/Christmas recipe, dialysis friendly.
sounds delicious!! must make, for something different, it's always
nice to serve new dishes on special occasion's. thank SP.

~The most important things in the world
were accomplished by people who have
kept on trying when there seemed to be
no hope left~
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09-12-2011, 11:50 AM
Post: #3
RE: Thanksgiving/Christmas recipe, dialysis friendly.
You are most welcome sunshine, she is going to send me some others tomorrow that I will post up under this recipe, most of them are to deal with festive occasions as she said they are the hardest to cater for everyones taste so you dont have to cook dif things for yourself... stuff that everyone would enjoy eating. x

WITHOUT FAITH THERE IS NO HOPE
WITHOUT HOPE NO DREAMS
I CHOOSE TO DREAM THAT WE ALL HAVE BOTH.

KEEP STRONG PEOPLE! Cwm35
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09-12-2011, 05:02 PM (This post was last modified: 09-12-2011 05:30 PM by skinnypins.)
Post: #4
RE: Thanksgiving/Christmas recipe, dialysis friendly.
Portions: 12 Serving size: 1 muffin

Ingredients
■3 tablespoons all-purpose flour
■3 tablespoons brown sugar
■1/4 teaspoon ground cinnamon
■2 tablespoons butter
■1-3/4 cups all-purpose white flour
■1/3 cup + 2 tablespoons sugar
■2 teaspoons baking powder
■1/4 teaspoon salt
■1 egg, beaten
■3/4 cup cranapple juice
■1/4 cup cooking oil
■1 cup fresh or frozen cranberries coarsely chopped

Preparation
1.Preheat oven to 400° F. Grease twelve 2-1/2" muffin cups or line with baking cups; set aside.
2.To prepare streusel topping, combine 3 tablespoons flour, brown sugar and cinnamon in a bowl. Cut in 2 tablespoons butter until mixture resembles coarse crumbs; set aside.
3.To prepare muffins, combine flour, sugar, baking powder and salt in a medium bowl. Make a well in the center of the flour mixture; set aside.
4.In another bowl whisk egg, milk and oil together. Pour egg mixture all at once into flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped cranberries.
5.Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle streusel topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
6.Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Renal and renal diabetic food choices
■1 starch
■1 fruit, low potassium
■1 fat

Carbohydrate choices

2

Helpful hints
■Streusel topping is optional. Adds 2 grams fat and 2 grams carbohydate per muffin.
■Freeze or refrigerate leftover muffins. Heat for 10 to 20 seconds in the microwave before serving

Portions: 12

Serving size: 1 cone

Ingredients
■one 4-ounce package of cream cheese-softened
■1 cup non-dairy whipped topping
■1-1/4 cup fresh or frozen (thawed) blueberries
■1/4 cup blueberry jam or jelly
■12 small ice cream cones

Preparation

1.Place cream cheese in a bowl and beat on high until smooth and fluffy
2.Fold in whipped topping, fruit and jam.
3.Fill cones, and chill further, if needed.

Nutrients per serving
■Calories: 181
■Protein: 2 g
■Carbohydrate: 23 g
■Fat: 9 g
■Cholesterol: 21 mg
■Sodium: 75 mg
■Potassium: 61 mg
■Phosphorus: 34 mg
■Calcium: 24 mg
■Fiber: 1.2 g

Renal and renal diabetic food choices
■1/2 starch
■1/2 fruit, low potassium
■2 fat
■1/2 high calorie

Carbohydrate choices
■1-1/2

Helpful hints
■Use sugar-free or fat-free dessert topping, low fat cream cheese and sugar-free jelly to reduce sugar and fat.
■Ice cream cones used in the analysis is 4.5 ounce Comet® cones. If sugar cones or wafer cones are used, the calories, carbohydrate and sodium are higher.
■Change the flavor of the cones by using a different type of berry and jam, such as raspberries

Portions: 6 Serving size: 4 ounces

Ingredients
■1 pound of crab
■1 egg
■1/3 cup bell pepper, finely chopped
■1/4 cup onion, finely chopped
■1/3 cup crushed Ritz® low-sodium crackers
■1/4 cup reduced-fat mayonnaise
■1 tablespoon dry mustard
■1 teaspoon black pepper
■1 tablespoon parsley
■2 tablespoons lemon juice
■1 tablespoon garlic powder
■dash cayenne pepper
■3 tablespoons olive or vegetable oil

Preparation
1.Combine all ingredients listed above except the oil; shape into 6 patties.
2.Heat oil in a skillet over medium heat.
3.Cook patties for approximately 4 to 5 minutes, or until browned.
4.Flip patties and cook other side until browned, about 4 minutes.
5.Serve warm.

Renal and renal diabetic food choices
■2 meat
■1 fat
■1/2 vegetable, medium potassium

Carbohydrate choices

0

Helpful hints
■Adjust seasoning to taste. Avoid adding additional ingredients that increase sodium content.
■Fresh or pasteurized crabmeat is the lowest in sodium. Frozen and canned crabmeat usually has added sodium preservatives

Portions: 4 Serving size: 1-1/4 cups over 1/2 cup rice

Ingredients
■16 ounces large uncooked shell-on shrimp
■1 tablespoon vegetable oil
■1/4 teaspoon hot chili oil>
■2 tablespoons celery, diced
■2 tablespoons onion, diced
■1/2 cup sliced green bell pepper
■1/2 cup sliced water chestnuts (drained)
■1/2 cup carrots, sliced and cooked
■2 cups hot cooked white rice


Sauce Ingredients:

■2 tablespoons lemon juice
■1/3 cup water
■1 tablespoon packed brown sugar
■1-1/2 teaspoons reduced-sodium soy sauce
■1 teaspoon ginger root, grated
■1 teaspoon cornstarch

Preparation
1.
Peel and de-vein shrimp.

2.
Heat both oils in a large nonstick frying pan or wok. Add celery, onion, green bell pepper and water chestnuts. Stir-fry for 3 minutes. Add the cooked sliced carrots and heat. Add shrimp and continue to stir and simmer until the shrimp just turns pink, about 2 minutes. Remove frying pan from heat.



Preparations for sauce:


1.
In a small bowl mix together lemon juice, water, brown sugar, soy sauce, ginger root and cornstarch.

2.
Stir mixture and add to the vegetables and shrimp. Bring to a boil, then reduce to medium heat. Cook until sauce is thickened.

3.
Divide into 4 portions and serve each over 1/2 cup hot rice.


Renal and renal diabetic food choices
■2 meat
■1-1/2 starch
■1 vegetable low potassium

Carbohydrate choices

2

Helpful hints
■Use a frozen oriental vegetable blend with similar composition to replace the fresh vegetables and frozen shrimp when you are in a hurry.

Portions: 6 Serving size: 3 ounces

Ingredients
■1 pound ground turkey, 7% fat
■3 ounces hot turkey sausage, breakfast type
■1 whole egg plus 1 egg white
■1/2 cup breadcrumbs
■1/4 cup fresh parsley, chopped
■1 tablespoon Worcestershire sauce
■1 teaspoon Gravy Master® seasoning & browning sauce
■1 teaspoon Italian seasoning
■1/2 teaspoon black pepper

Preparation
1.
Preheat oven to 350° F.

2.
Combine all ingredients in a large bowl and mix well.

3.
Transfer to a greased 9" x 5" loaf pan and bake for 1 hour.

4.
Slice into 6 equal pieces and serve.


Renal and renal diabetic food choices

3 meat

■1/2 starch

Carbohydrate choices

1/2

Helpful hints
■Select the brand of sausage lowest in sodium

Portions: 6 Serving size: 5 meatballs and 1 cup eggplant

Ingredients
■1 clove garlic, crushed
■1/2 cup green bell pepper, chopped
■1/3 cup canola oil
■2 medium eggplants, peeled, sliced lengthwise and cut into pieces
■1 pound ground meat 7% (beef or turkey)
■1/2 cup onion, finely diced
■1 teaspoon turmeric
■1 teaspoon lemon pepper
■1 teaspoon Mrs. Dash® seasoning blend
■1 cup canned, stewed tomatoes, crushed
■2 cups water


Preparation
1.In a nonstick skillet, heat oil and sauté crushed garlic and green pepper. Remove and set aside.
2.In the same oil, sauté eggplant on both sides until browned. Remove and set aside.
3.In a bowl, mix ground meat with onion and spices. Make 30 small meatballs.
4.Brown meatballs (without using oil) at low temperature in the nonstick skillet.
5.Add sautéed eggplant, garlic, bell pepper, stewed tomatoes and water to meatballs. Let simmer on low heat for 30 minutes.

Renal and renal diabetic food choices
■2 meat
■2 vegetable, medium potassium
■2 fat

Carbohydrate choices

0

Helpful hints
■Serve this meal with pita, lavash or tortilla bread and a small bowl of iceberg lettuce salad with olive oil and lemon juice dressing.
■If you like garlic, use two garlic cloves.
■2 medium eggplants yield 8 cups.
■Nutrient analysis used turkey for ground meat source and salted stewed tomatoes.
■ Substitute canned spicy-flavored tomatoes for extra flavor

Portions: 4 Serving size: 1 chicken breast

Ingredients

2 tablespoons olive oil or canola oil

■4 five-ounce skinless chicken breasts
■1/2 teaspoon salt
■1/4 teaspoon black pepper
■1/4 cup maple syrup
■1 tablespoon orange marmalade
■juice of 1 lemon
■1 tablespoon fresh parsley, chopped (optional)
■1 scallion, chopped (optional)

Preparation
1.
Heat the oil in a nonstick pan over medium heat. When hot, add the chicken and season with salt and pepper. Cook until chicken is browned and opaque throughout. Transfer to a warm platter.

2.Discard oil in pan and place over medium heat. Add the maple syrup, and heat until it bubbles; stir in the marmalade and add the juice of one lemon. Boil until the sauce thickens, about 1 minute.
3.Pour sauce over the chicken. Garnish with fresh parsley and scallions if desired.

Renal and renal diabetic food choices

4-1/2 meat

■1 high calorie

Carbohydrate choices

1

Helpful hints

Cindy says “My husband and I love this dish. It is easy and quick, taking only about 10 minutes to prepare.”

■Use sugar-free maple syrup to lower carbohydrates if you have diabetes. Carbohydrate is reduced to 10 grams and carbohydrate count is 1/2.
■For CKD non-dialysis on a lower protein diet, reduce the serving size to 1/2 chicken breast or weigh the portion according to your meal plan

Here's my renal-friendly recipe for Gooey Caramel-filled Butterscotch Cookies:


½ cup (1 stick) unsalted margarine
1 cup light brown sugar
3 tablespoons granulated sugar
3 Tbsp of Egg alternative (or one large egg)
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1-1/2 cups butterscotch morsels
½ bag of caramel cubes



Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the butterscotch chips.
Using a 1 Tablespoon ice cream scoop, drop cookie dough onto a greased cookie sheet or a cookie sheet lined with parchment paper about 3 inches apart. Place one caramel square in the center and top with another tablespoon of dough.
Roll them in your hand so they are a nice even ball.
Bake for about 12-20 minutes or until nicely browned around the edges. The cookies will remain fairly thick and not spread out like other kinds of cookies.
Let the cookies cool completely on the cookie sheet. Some of the caramel may have sunk to the bottom, so to avoid breaking the cookies, this is an important step
Here's my renal-friendly recipe for Gooey Caramel-filled Butterscotch Cookies:


½ cup (1 stick) unsalted margarine
1 cup light brown sugar
3 tablespoons granulated sugar
3 Tbsp of Egg alternative (or one large egg)
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1-1/2 cups butterscotch morsels
½ bag of caramel cubes



Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the butterscotch chips.
Using a 1 Tablespoon ice cream scoop, drop cookie dough onto a greased cookie sheet or a cookie sheet lined with parchment paper about 3 inches apart. Place one caramel square in the center and top with another tablespoon of dough.
Roll them in your hand so they are a nice even ball.
Bake for about 12-20 minutes or until nicely browned around the edges. The cookies will remain fairly thick and not spread out like other kinds of cookies.
Let the cookies cool completely on the cookie sheet. Some of the caramel may have sunk to the bottom, so to avoid breaking the cookies, this is an important step
Imperial chicken and white rice....

1 jar Trader Joe’s Mango Ginger Chutney (or Major Grey’s Chutney*)

2 T unsalted I can’t believe it’s not butter (or unsalted butter)

1 T Lemon Juice
2 Bone-In Split Chicken Breasts
1 T Olive Oil
½ cup Green Onions, chopped, including the green stems. (optional)

1 cup White Rice

Dry Rub:
1 tsp. Curry Powder
1/2 tsp. Paprika
1/2 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 tsp. Ground Ginger
1/2 tsp. Cumin


*Preferably Patak’s or another brand without High Fructose Corn Syrup and other unnecessary ingredients.)


Preheat the oven to 450 degrees.
Prepare the Dry Rub by combining all the dry ingredients
Rub the Chicken Breasts with the Dry Rub and Olive Oil, making sure to get the rub underneath the skin of the chicken breast
Cook 1 cup of White Rice in a rice cooker. After the rice is done cooking, add 1 T of chutney and half of the chopped green onions.
Place the chicken in a roasting pan and roast at 450 degrees for 25 minutes.
Meanwhile, Prepare the glaze by melting the butter into the remaining chutney in a small saucepan. After the butter has melted and the chutney has heated through (about 5 minutes,) add the lemon juice and remove from the flame.
After 25 minutes, Spoon half of the prepared glaze onto the chicken breasts. Return to the oven and roast for 5 more minutes or until an instant read thermometer reads an internal temperature of 160 degrees.
Remove the Chicken from the oven and spoon remaining glaze over the chicken.
Serve the Chicken over the rice, passing any pan juices as extra sauce
I know most of you guys are quite well adjusted to holiday meals etc, but for anyone new to it all my friend also sent me this.....


Holiday Stuffing
Cranberry Fluff
Fried String Beans
Sweet Chiffon Pie
Non-Alcohol Champagne





Holiday Stuffing



12 Servings



Ingredients:

1 small eggplant, pared, cut into 1/2 cubes (about 2 cups)

1/2 cup chopped celery

1 cup chopped onion

1/2 cup margarine or butter

2 pkg. (5 oz. each) unseasoned toasted croutons

1 1/4 cups chicken broth

2 Tbsp. minces parsley

1/2 to 1 tsp. dried sage leaves

1/2 tsp. pepper



1. Rinse eggplant cubes; drain well.

2. Sauté celery and onion in margarine in medium skillet until tender, 5 to 8 minutes.

3. Combine celery and onion mixture, eggplant, and croutons in large bowl.

4. Mix chicken broth, parsley, sage and pepper; stir in crouton mixture.

5. Bake stuffing in large covered casserole in preheated 325 degree oven 1 1/2 hours.



Nutrient Information Approximate analysis per 1/2 cup serving

Calories 200

Protein 4 g

Sodium 445 mg

Potassium 125 mg

Phosphorus 40 mg



Suggested use in diet – 1 starch, 1 vegetable & 2 fat exchange





Cranberry Fluff



3 Servings



Ingredients:

1 can (8 oz.) cranberry jelly, chilled

1/2 cup whipping cream

1/4 tsp. almond extract



1. Whip cream until stiff.

2. Whip jelly until smooth.

3. Add extract.

4. Fold cream into jelly carefully.

5. Pour into dishes. Chill well.



Nutrient Information Approximate analysis per 1/2 cup serving

Calories 345

Protein 1 g

Sodium 25 mg

Potassium 95 mg

Phosphorous 30 mg



Suggested use in diet – 1 fruit & 7 fat exchange





Fried String Beans

12 Servings



Ingredients:

1 1/2 lbs. fresh string beans

4 Tbsp. margarine

3/4 cup salt-free cracker crumbs

Pepper to taste



1. Cook string beans for 20 minutes.

2. Melt margarine in frying pan.

3. Drain & pour beans into frying pan.

4. Pour crumbs over beans; add pepper.

5. Fry until slightly browned.



Nutrient Information Approximate analysis per 1/2 cup serving

Calories 85

Protein 2 g

Sodium 50 mg

Potassium 140 mg

Phosphorus 35 mg



Suggested use in diet – 1 vegetable & 1 fat exchange





Sweet Chiffon Pie



8 Servings



Ingredients:

1 1/2 cups dialyzed mashed sweet potatoes

1 envelope unflavored gelatin

1/2 cup white sugar

1 tsp. pumpkin pie spice

3/4 cup milk

2 large eggs, separated

2 tsp. grated lemon peel (optional)

2 Tbsp. margarine or butter, softened

1/3 cup light corn syrup

1 tsp. vanilla extract

1/4 tsp nutmeg

1/4 cup white sugar

1 baked, 9 inch pie shell, cooled



1. Dialyze mashed sweet potatoes.

2. Cook, drain well and mash.

3. In 3 quart metal mixing bowl, stir together gelatin, sugar and spices. Stir in milk.

4. Beat in egg yolks and margarine.

5. Mix in sweet potatoes and corn syrup.

6. Place bowl over saucepan of boiling water and cook 15 minutes, stirring constantly until mixture is hot and sugar has dissolved.

7. Remove from heat and chill 2 hours until mixture mounds when dropped form spoon.

8. In medium-sized bowl beat egg whites until soft peaks form. Beat in 1/4 cup sugar, 2 Tbsp. at a time.

9. Fold beaten whites into cool potato mixture.

10.Turn into pie shell. Chill several hours or up to 2 days.

11.Serving suggestion – top with whipped cream or whipped topping.



To Dialyze Sweet Potatoes:

1. Peel and eye fresh sweet potatoes, place them into cold water so they won’t darken.

2. Slice Sweet Potatoes 1/8 inch thick.

3. Rinse in warm water a few seconds.

4. Soak for a minimum of 2 hours in warm water.

5. Rinse under warm water again for a few seconds.

6. Cook for 5 minutes, but with 5 times the amount of water to the amount of vegetables.

7. Place 1 serving portion in small plastic bags, freeze.





Nutrient Information Approximate analysis per slice (1/8 pie)

Calories 335

Protein 5.5 g

Sodium 195 mg

Potassium 160 mg

Phosphorus 85 mg



Suggested use in diet 2 starch, 1 vegetable & 3 fat exchanges





Non Alcohol Champagne



4 Servings



Ingredients:

1 cup apple juice, chilled

1 cup ginger ale, chilled



Mix together and serve.



Nutrient Information Approximate analysis per 1/2 cup serving

Calories 95

Protein 0

Sodium 0

Potassium 60 mg

Phosphorus 5 mg

Fluid 120 cc

Suggested use in diet – 1 fruit exchange

WITHOUT FAITH THERE IS NO HOPE
WITHOUT HOPE NO DREAMS
I CHOOSE TO DREAM THAT WE ALL HAVE BOTH.

KEEP STRONG PEOPLE! Cwm35
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11-03-2011, 07:43 AM
Post: #5
RE: Thanksgiving/Christmas recipe, dialysis friendly.
Hi, everyone.

I am new here and live in Malaysia. I am 56 years old and discovered that I have kidney problem in May 2011. Biopsy confirm that i have chronic kidney failure stage 4 caused by long years of diabetes type 2.

I am not doing any dialysis yet and is trying to prolong the delay via diet and proper nutrititions.

I am hoping to find recipes suitable for my oriental taste as I am so used to salted fish, sweet and sour pork, fried foods, fast foods and it is very tough for me to eat plain basmanti rice with bland veges most of the time.

I lost 20 kgs (from 75kgs to 55kgs) since I started my plain diet.

I went to Davita website and check their fantastic recipes but could not find certain low sodium products in our country. I am hoping to find good and simple recipes for non-dialysis chronic kidney patient that I or my wife can cook for me.
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11-03-2011, 09:20 AM (This post was last modified: 11-03-2011 02:28 PM by skinnypins.)
Post: #6
RE: Thanksgiving/Christmas recipe, dialysis friendly.
working my way through a book I have been given for you! will post recipes up as I find them.

Winter Melon with Nira
Ingredients:
1 Tablespoon corn oil
1/4 teaspoon each minced fresh ginger, garlic, and shallots
1 Tablespoon dried shrimp, soaked for ten minutes, then drained and minced
12 ounces winter melon, peeled and seeded and cut into two-inch squares
1/2 teaspoon rice wine
1 teaspoon low sodium bouillon
1/2 teaspoon low sodium soy sauce
1/2 teaspoon sugar
1/2 Tablespoons corn oil
1 bunch Chinese nira or chives (about one-quarter pound)
1 hot chili pepper, seeded and minced
1/2 teaspoon cornstarch mixed with one tablespoon cold water
Preparation:
1. Heat the corn oil and fry the garlic, ginger, shallots, and dried shrimp for half a minute.
2.Add the wintermelon, wine, bouillon, soy sauce, sugar and one tablespoon of water. Cover and simmer for ten minutes, then uncover, remove from the heat, and set aside.
3. Heat the remaining oil and stir-fry the nira and the chili pepper for one minute before adding the winter melon mixture.
4. Stir the cornstarch mixture, add it, and stir until the sauce thickens, then serve.



Chinese

Many dishes are roasted, simmered, steamed (dim sum), or stir-fried, so they are likely low in fat. Here are a few tips:

Most menu items are very high in sodium (they contain MSG or soy sauce). Request that monosodium glutamate (MSG) or soy sauce not be added during food preparation.
Choose vegetables wisely. Chinese vegetables that are okay on the renal diet include:

- Green onions;

- Straw mushrooms;

- Baby corn;

- Bamboo shoots;

- Lily pods;

- Napa;

- Wax or string beans;

- Snow peas;

- Water chestnuts;

- Bean sprouts; and

- Bok choy.

Have plain stir-fry vegetables without heavy sauces (black bean, hoisin, and oyster sauce). To reduce the amount of fat, ask that stir-fried vegetables be prepared in a small amount of oil.
You might ask for light or reduced sodium soy sauce on the side so you can add it yourself. Dishes prepared with hot mustard, sweet-and-sour, plum, or duck sauces have less sodium.
Try the dim sum--steamed or fried dumplings filled with meat, seafood, and/or vegetables, sweet paste, or preserves.
Order steamed rice or noodles instead of fried--they are usually lower in sodium.
Don't forget your fortune cookie for dessert. One cookie only has 15 calories and is fat-free
Menu items that suggest less fat include: nimono (simmered), yaki (broiled), and yakimono (grilled).
Do not eat sashimi (raw fish) or sushi (vinegared rice prepared with seaweed, raw fish, and/or vegetables).
Just like the Chinese cuisine, many items such as soup, noodle dishes, and stir-fried dishes are flavored with soy sauces (shoyu). As an alternative, ask for dishes prepared without soy sauce, such as shabu shabu, foods that are not marinated, or steamed seafood. Have the low sodium sauce on the side for dipping.
For tons of flavor without sodium, try a small amount of shredded wasabi or hot horseradish.
Ask for lemon slices on the side for a salad topping instead of the miso dressing. Miso is derived from fermented soybean paste and is high in sodium.
Order steamed rice or noodles instead of fried--they are usually lower in sodium. Try plain soba or udon noodles.
Try the green tea ice cream for your dairy serving of the day.


Thai
Like Chinese and Japanese cuisines, Thai meals use rice as the staple, with vegetables and small amounts of tofu, meat, and seafood. The flavoring of Thai food is dependent on hot pepper sauce or crushed dried chiles, Thai spices, curry, and hot sauces.

Look for stir-fried, steamed, sauteed, boiled, grilled, and barbequed items.
Be careful with items prepared with coconut milk such as coconut ice cream or puddings.
Try the stir-fried noodles or sprouts or the sauteed ginger beef or chicken. Ask that these items be prepared without sauce so you can add a low sodium sauce at the table.
Try the tofu. It is high in protein and low in fat.
Order steamed rice or noodles instead of fried. They are usually lower in sodium
Sukiyaki and Rice
Easy Link Recipe ID: 5003


Servings: 10

Ingredients
2 1/2 pounds lean beef chuck (cut into paper thin slices)
1 tablespoon vegetable oil
1 cup white turnip (cut into 1/8 inch slices)
1/2 cup celery (cut into 1/2 inch pieces)
1 medium onion (cut into 1/8 inch slices)
3 medium scallions (cut thin)
1 medium green pepper (cut in rings)
3/4 cup sliced mushrooms
1 cup shredded cabbage
1/2 cup chopped broccoli, frozen
1 medium tomato, sliced
2 tablespoons low sodium soy sauce
1 tablespoon sugar
1 tablespoon water
5 cups cooked white rice

Directions
1. Put oil into large heavy skillet (electric is ideal); lightly brown meat on both
Sides.
2. Turn heat to simmer & put vegetables into skillet in order of recipe ingredient list (in layers).
3. Combine soy sauce, sugar, and water; pour over vegetables.
4. Cover and steam over moderate heat 10-15 minutes. Do not stir.
5. Serve with steaming rice (1/2 cup rice per serving).

Nutrient Information
Approximate analysis per serving:
Calories: 495 kcals Sodium: 161 mg
Protein: 24 grams Potassium: 536 mg
Fat: 29 grams Calcium: 32 mg
Carbohydrates: 33 grams Phosphorus: 251 mg
Fiber: 2 g Cholesterol: 79 mg


seafood pasta stir fry


Ingredients


· 1 pound Bow Ties, Radiatore or other medium pasta shape, uncooked


· 2 tablespoons white wine vinegar


· 2 tablespoons reduced-sodium soy sauce


· 2 cloves garlic, minced


· 2 teaspoons minced fresh ginger


· 1 tablespoon grated orange peel


· 1/4 cup fresh orange juice


· 8 ounces medium fresh shrimp, peeled and deveined


· 8 ounces fresh sea scallops


· 1 tablespoon vegetable oil


· 1/2 teaspoon hot red pepper flakes (optional)


· 8 ounces fresh snow peas, cut in half


· 2 carrots, cut julienne


· 1 red bell pepper, ribs and seeds removed, cut julienne


· 2 teaspoons cornstarch


· 1 tablespoon water


Directions

Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a non-metallic bowl; add shrimp and scallops and toss gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally.

Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if using. Stir-fry 2 minutes. Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque. Dissolve cornstarch in water; stir into wok. Cook 1 minute. When pasta is done, drain well. Transfer to serving bowl

Asian chickpea curryUsing tinned chickpeas means this dish is
quick and easy to prepare.You can vary the
amount of curry powder to suit your taste.
Serves 2
Suitable for freezing
Ingredients
2 teaspoons oil
2 cloves garlic, crushed
3cm/1 inch piece of fresh ginger,
peeled and finely chopped or 1
teaspoon of ground ginger powder
1 tablespoon curry paste
1 small (200g/8oz) tin chopped
tomatoes, juice drained and discarded
100 ml (about 6 tablespoons) water
1 onion, peeled and chopped
1 x 400g/15oz tin chickpeas in water,
drained
Handful of fresh coriander leaves,
chopped (optional)
Method
Gently fry the garlic, ginger, onion and
curry paste in the oil for 2-3 minutes.
Add the tomatoes and water and cook for
a further minute.
Add the chickpeas and most of the
coriander, if using.
Cook gently for 10 minutes until reduced.
Sprinkle with the remaining coriander.
Serve, using a slotted spoon, with chapatti,
rice, cous cous or naan bread and a garnish
of sliced cucumber sticks and spring onion


ASIAN STEAMED FISH *******
Ingredients - Serves 4
4 medium deep sea fish fillets e.g. Bream, Perch (150g per fillet)
½ red capsicum thinly sliced
½ green capsicum thinly sliced
½ bunch spring onions thinly sliced
1 medium carrot
1 stick celery finely sliced
1 clove crushed gralic
1 tsp grated ginger
Sprigs fresh coriander
3 tbsp soy sauce
3 tbsp sweet chilli sauce
3 tbsp lemon juice

Nutritional Info per serve
Energy - 792 kJ
Protein -32 grams
Fat - 4 grams
Carbohydrate - 5 grams
Sodium - 896 mg
Potassium - 719 mg
Phosphate - 402 mg Method
Cover base of steamer with foil and place fish on top. Spread garlic, ginger and coriander over fish. Cut carrot, red and green capsicum into julienne strips. Place all vegetables over the top of the fish fillets. Combine soy sauce, sweet chilli sauce and lemon juice, pour over fish and vegetables. Steam until fish is cooked.
Suggestion: serve with boiled basmati rice and wedges of lemon


Chicken curry

Ingredients - serves 4
3 skinless chicken breasts, cut into cubes
1 onion, diced
1/2 x 440gm canned tomatoes
1 tsp garlic
1 tsp cumin
1 tsp coriander
1 tsp ginger
1 tsp black pepper
1 tsp tumeric
2 tspn vegetable oil
3 tbsp natural yoghurt
1 cup chicken stock (1 stock cube in 1 cup boiling water)

Nutritional info per serve
Energy 1335kJ
Protein 34g
Fat 18g
Carbohydrate 5g
Sodium 327mg
Potassium 567mg
Potassium 399mg
Method
Heat oil in deep saucepan; saute the onion. When onion is almost cooked, stir in garlic and spices. Add chicken and brown. Stir in stock and tomatoes. Simmer 1 hour or transfer to ovenproof dish and bake in moderate oven for 1 hour. Prior to serving add yoghurt.
Serve with low GI steamed basmati or Doongara rice

Shrimp Kebabs

1 cup red peppers, cubed
2 small onions, quartered
2 cups cauliflower, cut in florets
1/2 cup fresh lime juice
1/2 cup white wine
1 tablespoon red or green Thai curry paste
1/2 cup vegetable oil
1/3 cup fresh basil or
1 1/2 lbs shelled raw shrimp
(suggested size 31-40)
8 skewers
THAI SHRIMPKEBABS
PREPARATION
Cut red peppers and onions.
Put cauliflower in boiling water for
2 minutes, drain and set aside.
In a large bowl, blend the lime juice, wine,
curry paste, oil and herbs together
with a whisk. Toss in shrimp and all
vegetables and marinate in the fridge
for a minimum of 1hour, up to12 hours.
Place the shrimp and vegetables on skewers,
alternating them attractively.
Grill on BBQ on medium heat for 15 to 18 minutes
or broil on a baking sheet in your oven for 15 minutes,
turning them once. Serve with basmati rice.


Chicken soup

1/4 cup olive oil
2 large chicken breasts, cubed (total of 1 lb)
1 cup yellow onion, diced
1 cup celery, diced
1/2 cup carrots, diced
1/2 cup red peppers, diced
3 cups cabbage, chopped
1 cup green peppers, diced
1 tablespoon garlic, minced
1 teaspoon ground coriander seeds
1 teaspoon dried thyme
Freshly ground pepper to taste
1 bay leaf
3 cups chicken broth
(use a no-salt-added product)
4 cups water
2 tablespoons lemon juice
1 1/2 cups small pasta
(for example: small shells)
1/4 cup freshly chopped parsley
IngrEdients
PREPARATION
In a large 4 quart heavy bottomed pot,
heat oil over medium-high heat for 1 minute
and add chicken breast to brown lightly.
Add all vegetables and spices and continue
to cook for 8-10 minutes, stirring frequently.
Add broth, water and lemon juice to the
vegetable-chicken mix. Cover, turn to high heat
and bring to a boil (2 minutes). Reduce heat
to minimum and let simmer 20 minutes.
Add pasta and finish simmering for 5 to 10 minutes
depending on the size of the pasta.
4 Before serving, sprinkle fresh parsley on top and serve


Asian style salad

3 cups of your favourite cabbage,
shredded fine
1 carrot, peeled and grated
1 cup loosely packed bean sprouts
1/2 cup of grapes, halved
1 green apple, grated
Juice of 1/2 large lemon, or 1 small
1/3 cup white wine vinegar
1 tablespoon orange juice
concentrate
2/3 cup canola or olive oil
1/2 teaspoon celery seed
1/4 teaspoon black pepper
1 tablespoon honey
1/4 cup ( or more) fresh chives,
chopped fine.
( parsley will do in a pinch )
PREPARATION
Prepare vegetables and fruits.
Transfer them into a glass bowl,
grating the apple last and
sprinkling the lemon juice over
all ingredients before mixing
( to keep from browning ).
Make dressing, pour over
vegetable and fruit mix and toss.
4 Refrigerate until ready to serve

Sticky spare ribs

INGREDIENTS
n 1kg pork ribs
n 2 onions sliced
n 5 star anise – approx. 4g
n 30g fresh ginger peeled and sliced
n 40g brown sugar
n 10g peeled garlic
For the Glaze
n 10g ginger
n 1 clove garlic
n 1 star anise
n pepper
METHOD
n Place the ribs in a large pot and cover with cold water, bring to a boil and simmer for
approx. 3 minutes to remove impurities.
n Refresh the ribs by running them under a cold tap.
n Place the ribs back in a large pot and add the onions, cinnamon, sugar, ginger, garlic and
star anise. Cover generously with cold water.
n Simmer gently for approx. 1 hour or until the ribs are tender.
n Remove the ribs from the pot, and pass the cooking liquid through
a strainer (chinois or sieve).
n Reduce the cooking liquid by over ¾, then add the ribs back to
the pot with the glaze ingredients and reduce everything
gently; you will notice the sauce you will notice the sauce
gets thicker and shinier, eventually forming a gloss over
the ribs. Serve with some rice


Black-eye beans and rice
Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Serves: 4


Ingredients
250g tinned black-eyed beans drained and washed
150g washed basmati rice
30g butter
100g chopped onion
1 tsp ground coriander
1 tsp ground ginger
½ tsp cumin seed
2g garlic chopped
1 dsp honey
10 twists of black pepper

Method
Boil the basmati rice until tender, drain and keep warm.

Fry the onion in the butter until golden brown, then add the chopped garlic, ginger, coriander and cumin seed.

Now add the black-eyed beans, and let it all cook together.

Add the honey and remove from heat. Season with pepper.

Stir in the rice and serve warm


Beef and two rice samosas

200g beef mince
50g fi nely chopped onion
½ tsp cumin seeds
80g basmati and wild
rice mixed (pre-cooked)
5g chopped garlic
150g frozen peas (cooked)
½ tsp asafoetida
½ tsp coriander seeds
2 cardamom pods,
de-shelled
1½ tsp medium
curry powder
1 dried red chilli, chopped
10 twists of black peppercorns
10g freshly chopped coriander
1 packet of fi lo pastry
50ml vegetable oil
vegetable oil for deep frying

Beef and Two Rice Samosas
with Mango Chutney
Preparation time: 30 mins. Cooking time: approx 5 mins. Serves 4 as a starter.

Add a little oil to a large frying pan and fry the beef
quickly until golden brown. Drain in a colander.
Place the pan back on the stove and add a little oil
and the onions. Cook until they are a deep golden caramel brown.
Using a pestle and mortar pound together the coriander seeds,
cumin seeds and asafoetida and add to the onions.
Add the chilli, rice and peas then season with the black pepper – approx 10 twists.
Remove from heat and add the freshly chopped coriander. Mix well.
Lay the fi lo sheet out and cut into approx three long lengths. Take a spoonful of the
beef mix (approx 15g) and place it at the top of the sheet of fi lo, then fold and wrap
towards you in twists and turns to create a triangle.
When you get to the end seal the edge with a little water and place
on a lightly fl oured tray (at this stage they can be frozen).
To deep fry, heat a large pan of oil to 180˚C. Place your
samosas in carefully and fry until golden brown, ensuring
you turn them over halfway through cooking.
Drain on kitchen paper and serve with a spoon
of mango chutney


HOPE THESE HELP, WILL FIND SOME MORE WHEN I CAN Wink

WITHOUT FAITH THERE IS NO HOPE
WITHOUT HOPE NO DREAMS
I CHOOSE TO DREAM THAT WE ALL HAVE BOTH.

KEEP STRONG PEOPLE! Cwm35
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11-03-2011, 06:13 PM
Post: #7
RE: Thanksgiving/Christmas recipe, dialysis friendly.
thanks very much sp's!!!! I'm now hungary!!!! lol
the recipes all sound really good!

~The most important things in the world
were accomplished by people who have
kept on trying when there seemed to be
no hope left~
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11-04-2011, 12:29 AM
Post: #8
RE: Thanksgiving/Christmas recipe, dialysis friendly.
heres a site, i had bookmark for dialysis recipes http://lamillinger.typepad.com/eating_we...index.html

Have a Heart that never Hates...Have a Smile that never Fades...Have a Touch that never Hurts...and have a Love that never ends Kiss
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12-17-2011, 07:12 PM (This post was last modified: 12-17-2011 07:14 PM by sunshine.)
Post: #9
RE: Thanksgiving/Christmas recipe, dialysis friendly.
Fresenius Medical Care, and Chef Aaron McCargo, Jr.,
star of Food Network’s “Big Daddy’s House,” partnered to develop
dialysis-friendly recipes for people to enjoy during the holidays.
Check out this dessert.

Apple-Stuffed Cinnamon Bundles


Apple Mixture
4 apples or 3-1/2 cups (of peeled medium diced Granny Smith, Gala, and Honey Crisp apples mixed)
¼ cup light brown sugar
2 tablespoons unsalted butter, firm
¼ cup melted unsalted butter (for buttering phyllo pastry sheets)
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons vanilla extract
¼ teaspoon corn starch
1 package (6 sheets) phyllo dough

Combine in a small bowl:
3 tablespoons powdered sugar
2 tablespoons cinnamon
Garnish:
Powdered Sugar
Fresh mint
Whipped cream or Low fat whipped topping


Method:
Pre-heat oven to 350 degrees

Prepare apple mixture:
In large sauté pan on medium high heat, sauté apples in butter for 6-8 minutes. Stir in cinnamon, nutmeg, and brown sugar, and cook for an additional 3-4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved, stir into apple mixture and cook for additional two minutes on medium high heat. Turn off heat and set aside.


Prepare phyllo dough bundles:
• Lightly grease a large six muffin tin pan.

• Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go.

• Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares. Leave an over-hang.

• Fill each phyllo lined muffin cup ½ - ¾ full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo lined muffin cup has equal amounts of apple mixture.

• Fold excess phyllo dough over the apples in each muffin cup and pinch top closed to create the bundles.

• Bake in preheated oven for 8-10 minutes or until golden brown.

• Garnish with powdered sugar, whipped cream and sprig of fresh mint.
*1/4 cup Agave Nectar may be substituted as a sweetener for those with diabetes


Nutrient Analysis:
Serves: 6
1 Serving: 1 bundle
Calories 249 calories Trans Fat 0 grams
Protein 2 grams Cholesterol 31 milligrams
Carbohydrate 29 grams Potassium 102 milligrams
Total Fat 14 grams Phosphorus 26 milligrams
Saturated Fat 9 grams Sodium 99 milligrams

~The most important things in the world
were accomplished by people who have
kept on trying when there seemed to be
no hope left~
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02-21-2012, 10:39 AM
Post: #10
RE: Thanksgiving/Christmas recipe, dialysis friendly.
sounds good! Giggle

Have a Heart that never Hates...Have a Smile that never Fades...Have a Touch that never Hurts...and have a Love that never ends Kiss
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