Guest guest Posted September 23, 2005 Report Share Posted September 23, 2005 Hi Dennis I remember that chicken and beef craving. I only wanted to eat salty stuff and instead I was stuck with sweet stuff! Luckily these recipes my mother pulled out for me just did the trick. I hope they fulfill your craving. Happy continued recovery. Rest up and drink lost of liquids. Sara > > Hi All > > > > I thought these recipes would be useful for those of you who have > > just come out of surgery. I've posted them in the past but they may > > have gone amiss. I'll add them to the links/database section of the > > site as well. > > > > Good luck to everyone about to undergo surgery and happy continued > > recovery to those post-op. > > > > Sara > > > > Cream of meat broth > > > > This is an Italian recipe that my mom uses for me and that really > > helped get rid of my meat cravings. > > > > Take a couple of pieces of chicken, veal or any meat of your choice > > Put into a pot and boil with some water and a cube of bouillon cubes > > (meat stock of your choice e.g. if you put chicken to boil put in > > chicken stock) > > Once meat has boiled with broth throw into blender with some milk (or > > soy milk) and blenderize > > Mix in an egg and parmesan cheese > > Cook until creamy. Add pepper or salt as desired. > > > > Et voila', dinner is served. > > > > Banana Milkshake > > > > 1 banana sliced in pieces > > 1 spoon of sugar or sweetener > > Couple of cubes of ice > > Add desired amount of milk > > Add cinnamon, maple syrup or peanut butter if desired > > Blend thoroughly > > Drink up. > > > > Vichyssoise > > (Leek Soup) > > > > A make ahead, favorite smooth and creamy soup, can be served hot or > > cold > > 2/3 cup leeks, thinly sliced, white portion only > > 1 small onion, sliced > > 2 tablespoons butter > > 2 1/2 cups potatoes, peeled and sliced > > 2 cups chicken broth > > Kosher salt to taste > > 1 1/2 cups milk > > 1 cup heavy whipping cream > > > > In a medium saucepan cook leeks and onion in butter until vegetables > > are tender but not brown. Stir in sliced potatoes, chicken broth and > > salt. Increase heat and bring just to a boil; reduce heat, cover, and > > simmer for 35 to 40 minutes or until potatoes are very tender. > > Remove from heat. > > > > In a food processor, puree half the mixture until smooth. Pour into a > > large saucepan. Repeat with remaining mixture. (The soup can be > > refrigerated at this point and completed the next day). When ready to > > serve, add milk and cream to the soup mixture. If serving hot, heat > > gently over medium heat stirring constantly. > > > > Cold cucumber soup > > > > 3 cucumbers (about 8 ounces each), peeled, seeded, and coarsely > > chopped > > 1 cup plain low-fat yogurt > > 3/4 teaspoon salt > > 1/4 teaspoon coarsely ground black pepper > > 3 large ice cubes (about 1/2 cup) > > 1 cup loosely packed fresh mint leaves, coarsely chopped > > 1 cup of nuts coarsely chopped (optional) > > > > > > 1. In blender, combine cucumbers, yogurt, salt, and pepper; blend > > until smooth. > > 2. With motor running and center part of cover removed, add ice > > cubes, 1 at a time. Add mint and nuts and blend 5 seconds longer. If > > not serving right away, cover and refrigerate up to 1 day. Quote Link to comment Share on other sites More sharing options...
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