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The Restaurant
Welcome, come on in......take a seat -
here is the menu for The Restaurant,
we're all Bandits here, so we know the portions, and your needs.....
the hardest part is to make a choice
Post Op week 1 thru 3
These all require blending to a thin soup - no lumps
Most make up enough for 6 servings or more.
Freeze portions in small 3/4 cup serving sizes to have over time --
always handy after adjustments
Pumpkin and Leek
Soup
 | 1 small pumpkin -- cut in pieces |
| 1/2 cup butter |
| 2 leeks, white part only -- thinly sliced
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| 1 large Spanish onion -- chopped |
| 3 to 4 potatoes -- peeled, diced |
| 2 cups milk |
| 2 cups chicken stock |
| 1/3 cup orzo -- or risoni |
| salt and white pepper |
| pinch cayenne pepper |
| 1 cup heavy cream |
| 1 tablespoon fresh mint -- finely chopped
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Preheat oven to 375 degrees F.
Place pumpkin pieces skin side up and close together in a large baking
dish. Pour over 1/2 cup water and bake for about 1 hour, or until a fork
pierces the flesh easily.
Melt half the butter and gently sauté leeks until softened. Remove and
set aside. Add remaining butter and cook onion and potatoes until
golden. Stir in milk and simmer for 20 minutes. Don't worry if the milk
reduces; just make sure that there is enough liquid to prevent sticking
to the pan.
When pumpkin is tender and golden, remove from oven, cool, then remove
skin and any excessively browned surfaces. In the meantime, put chicken
stock on to boil, add orzo and cook until barely done. Remove pasta with
a slotted spoon and set aside with leeks. Reserve stock.
Now blend pumpkin and potato mixture in a food processor or force it
through a fine sieve. Season with salt, pepper and cayenne to taste.
Transfer to a clean saucepan and blend in the hot stock. Add cream,
bring to the boil, and then stir in leeks and pasta. If the soup is too
thick, thin it with extra stock or water. Adjust the seasoning and stir
in mint.
For first 3 weeks blend till no lumps
Cream of Crab Soup
| 1 pound Crabmeat |
| 1/4 teaspoon Celery salt |
| 1 Chicken bouillon cube |
| 1 cup Boiling water |
| Dash pepper |
| 1/4 cup Chopped onion |
| 1 quart Milk |
| 1 cup Butter |
| Chopped parsley |
| 3 tablespoons Flour |
Dissolve bouillon cube in water. Cook onion in butter
until tender, blend in flour and seasonings. Add milk and bouillon
gradually; cook until thick, stirring constantly. Add crabmeat, heat.
Garnish with parsley.
For first 3 weeks blend till no lumps
Lentil Soup
| 2 Shallots -- finely chopped |
| 1 small Yellow onion -- finely chopped |
| 2 teaspoons Olive oil |
| 3 cups Water |
| 1 cup Dry green lentils |
| 1 Red potato -- peeled and diced |
| 1 large Tomato -- peeled and diced |
| 1 small Celery stalk -- diced |
| 1 small Carrot -- slivered |
| 1/4 cup Parsley -- chopped |
| Salt and pepper to taste |
| Dry croutons or chopped -- chives |
In a deep soup pot, sauté shallots and onions in
heated oil. Add water and lentils and bring to a boil. Reduce heat and
simmer, adding more water if needed to keep the 3-cup level of liquid.
Cook lentils until barely tender. Add all other vegetables and
seasonings. Continue cooking at least 20 minutes longer. Fork mash or
puree mixture. Serve warm, garnished with croutons or chives.
For first 3 weeks blend till no lumps
Split Pea Soup Recipe
| 1 (16 oz.) pkg. dried green split peas, rinsed
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| 1 hambone, or 2 meaty ham hocks, or 2 c. diced ham
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| 3 carrots, peeled & sliced |
| 1 med. onion, chopped |
| 2 stalks of celery plus leaves, chopped |
| 1 or 2 cloves of garlic, minced |
| 1 bay leaf |
| 1/4 c. fresh parsley, chopped (optional) |
| 1 tbsp. seasoned salt (or to taste) |
| 1/2 tsp. fresh pepper |
| 1 1/2 qts. hot water |
Layer ingredients in slow cooker, pour in water. DO NOT
STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until
peas are very soft and ham falls off bone. Remove bones and bay leaf.
Serve garnished with croutons. Freezes well.
For first 3 weeks blend till no lumps
Cabbage Soup Recipe
| 4 slices of bacon, cooked & crumbled |
| 1 lb. hamburger, cooked, crumbled & drained
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| 1 lg. onion, chopped |
| 3 lg. potatoes, cubed |
| 4 c. cabbage, shredded |
| 3 bouillon cubes |
| 3 c. water |
| 1 lg. can crushed tomatoes or 1 qt. tomato juice
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| 1 can kidney beans |
| Season to taste |
Brown bacon and ground beef; drain and add to slow cooker
with all other ingredients. Cook on low all day.
For first 3 weeks blend till no lumps
For first 3 weeks blend till no lumps
| 1 bag (1 pound) black beans, soak overnight; drain
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| 2 cans chicken broth |
| 2 onions, chopped |
| 2 oz. salt pork, diced |
| 1 tsp. paprika |
| 2 tsp. red wine vinegar |
| 1 green pepper, chopped |
| 2 ham hocks |
| 3 cloves garlic, crushed |
| 1 tsp. cumin |
| 1/4 tsp. chili powder |
Put beans in stockpot or Dutch oven and cover with water;
simmer beans until just tender. Drain. Put all ingredients in a slow
cooker and cook on low for 10 to 12 hours
For first 3 weeks blend till no lumps
For first 3 weeks blend till no lumps
Crock Pot Ham-Bean
Soup
| 1 ham bone (with sm. amt. ham still on) |
| 2 c. Navy beans or mixed beans |
| 8 c. water (3 c. more may be added, after bone is
taken out, then cook some more) |
| 1 clove garlic, minced (or 1/2 tsp. garlic powder)
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| 1 tbsp. lemon juice |
| 1 tbsp. honey |
| 1 bay leaf |
| 1 lg. onion, chopped |
| Salt & pepper, to taste |
Wash beans. Put everything in Crock Pot along with ham
bone (that has small amount of ham still on). Start cooking at high (I
usually start it in the evening) and after it starts cooking, turn to
simmer. (I cook it all night and until serving time at noon or even
later.) I usually remove the bone in the early morning and add more water.
Remove bay leaf before serving.
For first 3 weeks blend till no lumps
Recipes for after those first 6 weeks
Tortilla Soup
| 2 teaspoons Olive oil |
| 1/3 cup Diced onion |
| 1 teaspoon Minced garlic |
| 1 Jalapeno pepper -- seeds |
| and minced |
| 8 cups Rich chicken stock -- canned |
| bouillon |
| 1 cup Fresh diced tomatoes |
| 1/2 cup Tomato juice |
| 2 tablespoons Chili powder |
| 1 tablespoon Cumin |
| 2 teaspoons Oregano |
| 2 teaspoons Chopped cilantro |
| Corn chips -- broken |
| Monterey Jack cheese -- grated |
Sauté first 4 ingredients in a large saucepan until
onions become transparent. Add next 6 ingredients and heat to a boil.
Reduce heat and simmer for 30 minutes. Add cilantro and simmer for 5
minutes more.
To serve: place 2 Tbsp. broken corn tortilla chips in individual serving
bowls. Ladle in soup. Add 1 heaping Tbsp. Monterey Jack Cheese.
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Steam and puree cauliflower with butter and cream.
In a bowl cream together sour cream and cream cheese.
Add pureed cauliflower and mix well.
Place in a baking dish and bake at 350 degrees until
brown on top.
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Serving Size : 10
Categories : Vegetable Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
| 1 1/2 pounds green beans -- fresh |
| 2 medium onions -- sliced thin |
| 4 cloves garlic -- minced |
| 1 pound Italian plum tomatoes -- red- ripe |
| 2 teaspoons olive oil |
| 1 1/2 teaspoons salt |
| 1/2 cup cold water |
| 1/2 teaspoon oregano |
| fresh ground pepper |
-Cut the stems (but not the tails) off the beans, and cut them into
1inch pieces. If you want to peel the tomatoes drop them into
boiling water for 15 seconds, remove to a bowl of ice water, then
peel.
-Chop the tomatoes into 1/2 inch pieces. (You can use one large can
of diced plum tomatoes, in a pinch, or if you're feeling lazy.)
-Heat the oil in a non-stick pan, and stir-fry the garlic for 30
seconds, or so.
-Add in the onions, and stir-fry over medium heat for 2-3 minutes,
being sure not to burn the garlic or color the onions.
-Add in the tomatoes, beans, salt, pepper, oregano (if desired) and
water, and bring to a boil.
-Cover, lower heat, and simmer for 10-15 minutes (depending on how
done you like the beans), then uncover,
increase the heat, and then reduce the liquid until it's thick.
-Adjust seasonings.
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1. Parboil the cabbage, cutting off leafs as they soften. They
should not be overcooked. It is a little hard to judge how many
heads of cabbage to buy, depends on size of head.
2. Pare the core of the cabbage so leafs are easy to roll.
3. Place sauerkraut in bottom of large roasting pan.
4. Combine hamburger, onions, rice, water, and seasonings. Mixture
should be mushy (this gives the rice liquid to absorb and prevents
cabbage rolls from getting hard.
5. Lay a cabbage leaf in your hand with the core closest to your
wrist. Place a portion of meat on the leaf on the back half of the
leaf (over the core). Fold the right edge to the middle and roll the
top edge to form an oblong cabbage roll. Tuck the right edge in to
secure the roll. Using this method, no toothpicks are needed to hold
it together.
6. Layer cabbage rolls over the sauerkraut until you run out of room
or filling.
7. Tuck pieces of the smoked sausages in among the cabbage rolls.
8. A few green bell peppers stuffed and tucked among the cabbage
rolls improves the flavor of the dish. If you don't like stuffed
peppers, you can cut up the peppers and tuck among the layers.
9. Pour tomatos over the whole thing.
10. Bake for 2 - 3 hours at 350 degrees. They are not done until
baked long enough for the juice to flavor the rolls.
This tastes excellent served with sour cream on top
Carbs 31.3 rice.
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Nadine's Celery Soup
| 4 cups chicken broth |
| 2 cups celery, finely chopped (did I say
Cuisinart?) |
| 1/4 cup finely diced onion (Cuisinart again) |
| 1 t chervil |
| black pepper |
| 1 T snipped chives |
| 2 T butter
Saute celery and onions in 2 T butter till soft. Put all
ingredients into chicken broth and simmer 20 minutes. |
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Chicken dishes
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