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So how can we help so everyone can join in on this epicurean event? With a little planning it can be more than just palatable, it can be delicious too. Be sure to have a little something for each course.
A great way to start is by letting them bring something that they may already like to make. Then find out what their particular restrictions are and go from there. Who knows you may find a fantastic variation on an old favorite. Here are some tasty recipes I have found.
Breakfast:
Breakfast sticky buns: 16 servings, 2 slices per serving
1 packet active dry yeast 3 to 3 1/2 c all-purpose flower
1/4 c warm water 1/2 c unsalted butter
3/4 cup rice milk, heated to a simmer 1 package(4 servings) butterscotch jello instant pudding
2 tbls sugar 1 tbls ground cinnamon
2 tbls canola oil
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Frittata:
8 eggs
1/3 c rice milk 1/4 tsp ground sage
1/3 c chopped green peppers 4 vegetarian sausage patties, browned, cooled(optional)
1 tbls chopped chives and diced
3/4 tsp dijon mustard vegetable oil spray
1/3 c chopped onion 1/3 c diced swiss cheese (optional)
Whip together all ingredients except the spray. pour into a skillet and bake in a 350f oven for 15 to 20 min or until firm.
Fruit plate: a mixture of some or all of these fruits suggested serving is 1/2 c
blueberries, raspberries, strawberries cut in 1/2, pineapple sliced, cherries, red grapes, and apples sliced
Finger foods:
Horseradish spread:
6 tbls reduced fat cream cheese 1 tsp worcestershire sauce
2 tbls sour cream 1 tsp mrs. dash onion herb seasoning
1tps horseradish
cream both sour cream and cream cheese together. Add other ingredients together and serve with Melba crackers(bagel chips), carrot sticks, cucumber sticks, cauliflower, red pepper slices
Filo cups:
3 sheets thawed filo cooking spray or drizzle evoo
2 tbls melted unsalted butter 1 tbls mrs.dash onion herb seasons
1/2 med summer squash, onion, zucchini, and red pepper diced Parmesan cheese
1 inch mini muffin tin
Roll out filo and butter each sheet, layering them while buttering. cut into 2 1/2 in X 2 1/2 in squares. Meanwhile, dice and saute your veggies with the oil and seasonings. Place filo squares in small inch muffin tin and fill with veggie mix, and sprinkle with Parmesan cheese. Bake in a 350f oven till filo is browned, about 15 min.
Ham and turkey are fine to cook as usual (turkey is better if salt is an issue for your loved one)
Side dishes:
Mashed potatoes: these need to be started the night before. Serving size can be up to a cup
1 sm. head cauliflower chopped and boiled white pepper to taste
5-6 med sized potatoes peeled diced and leached mrs. dash onion herb seasoning(if desired)
3-4 tbls unsalted butter 1/2 tbls garlic and onion powder(not salt)
2-3 tbls sour cream each if desired and not using mrs. dash
To leach your potatoes(this is very important) peel and cut into chunks. soak in a pot of water over night, changing the water several times. This cuts the potassium by a third. Boil the potatoes as usual, they will cook a little quicker. At the same time boil the cauliflower till tender. Mash both potatoes and cauliflower together. Start by adding 1/2 the cauliflower at first along with the pepper and other seasonings if desired. Then add the sour cream and butter one table spoon at a time. Adding the ingredients this way helps you find what tastes best to you. I tried a cauliflower mash once as a mashed potato substitute and did not think it was even close. By chance, with my leftovers I mixed the two and came up with this. When mixed with the right portions of potato and cauliflower I couldn't tell that it wasn't all potato. The cauliflower also helps to moisten the potatoes without having to add milk or lots of butter.
Glazed carrots: 1/2 c serving size
2c carrots, sliced 1" thick
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1tbls sugar 1/4 c apple juice
1tsp cornstarch 2 tbls margarine, melted
Cook carrots in water until tender. Mix together sugar, salt, ginger, apple juice, cornstarch, and margarine. Pour mixture over carrots and water in the pot. Stir until thick.
Deserts:
Easy Pumpkin Cheesecake: portions:8 serving size 1/8 1/2 egg substitute
one 9-inch Nilla wafer crumb pie crust 1/2 c pumpkin puree
1 egg white 1 tsp pumpkin pie spice
2 8-oz packages cream cheese, softened 8 tbls frozen nondairy topping
1/2 c sugar (like cool whip)
1 tsp vanilla extract
Preheat oven to 375f. brush pie crust with egg white and bake for 5 min. Reduce oven heat to 350f.
Combine cream cheese, sugar, and vanilla in a lrg. bowl and beat with mixer on high until smooth.
Beat in egg substitute. Add pumpkin puree and pumpkin pie spice and blend until smooth. Pour pumpkin mixture into pie shell and bake 40-50 min. until center is set. Cool pie, then refrigerate.
Cut into 8 slices, and serve with 1 tbls of whip topping.
I hope these give you all a place to start. There are lots of sights out there for more recipe ideas. A great place to start, and my favorite is www.davita.com . They have a great section called kidney-friendly recipes. www.kidney.org has a bunch just click on kidney disease, then a to z heath guide, then nutrition diet, and finally kidney kitchen. Its a lot of clicking but the recipes are worth it. www.kidneywellbeing.com which is chef Laurence Keogh's web site, and also has great food. He is a chef who had a kidney transplant, and created a free cook book available to down load. I also always have a link to these on the blog. Enjoy!!
I hope you all have a happy holiday.