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Dinner Party Menu for Heart Patient
I'm having a dinner party next weekend. We'll be 8 in all, but one of
the guests had heart surgery a while ago. I want to serve an interesting meal, but one that he can enjoy, as well. Can you see anything in the following menu that I might want to eliminate/replace/modify (recipes follow): *marinated shrimp *flatbread and spread *barbecued salmon and halibut *asparagus with lemon-herb sauce *wild rice with wild mushrooms *white rolls *bittersweet chocolate marquise with raspberry sauce @@@@@ Now You're Cooking! Export Format Marinated Shrimp appetizers 2 pounds fresh shrimp; cooked & peeled 2 jars artichoke hearts; drained 2 jars button mushrooms 1 small can black olives; pitted and drained 1 whole green pepper; minced 1 tablespoon grated onions 1 clove garlic; minced 3 tablespoons fresh parsley; minced 1 pint Italian salad dressing 1/2 teaspoon salt 1/4 teaspoon black pepper Place shrimp, artichoke hearts, mushrooms, olives, and peppers in a deep ceramic or glass bowl. Mix remaining ingredients thoroughly and pour over shrimp mixture. Cover and marinate in refrigerator for 24 hours before serving, stirring occasionally. Contributor: Elizabeth Powell Yield: 8 servings Preparation Time: 0:20 @@@@@ Now You're Cooking! Export Format Flatbread Spread appetizers 1 8 oz. cream cheese; softened 2 cubes chicken bouillon 2 tablespoons onion; grated Dissolve bouillon cubes in 2 tablespoons hot water. Cream all ingredients together. Pass the flatbread. Contributor: Evelyn Pederson Schiele Yield: 8 servings @@@@@ Now You're Cooking! Export Format Barbecue Fish Sauce barbecue, sauces 1/2 cup vegetable oil 3/4 cup onion; chopped 3/4 cup catsup 3/4 cup water 1/3 cup lemon juice 3 tablespoons sugar 3 tablespoons worcestershire sauce 2 tablespoons prepared mustard 2 teaspoons salt 1/2 teaspoon pepper Saute onion in oil in medium heavy saucepan over medium-high heat until limp. Combine with all ingredients and simmer 10 - 15 mins. Very nice with delcate fish such as salmon and mahi mahi. Contributor: Ellen Presley @@@@@ Now You're Cooking! Export Format Asparagus With Lemon-Herb Sauce vegetables 3 cups chicken broth 1 1/2 pounds asparagus spears; trimmed 2 tablespoons olive oil 1 1/4 cups green onions; chopped 1/3 cup shallots; minced 1 teaspoon sugar 1 tablespoon garlic; minced 1 1/2 tablespoons Dijon mustard 1 tablespoon lemon juice 1 teaspoon thyme 1/2 teaspoon lemon peel; grated 1/2 cup red bell pepper; seeded and diced Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 mins. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.) Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Saute until onions and shallots are tender, about 5 mins. Add garlic; saute 2 mins. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 mins. Season with salt and pepper. Cool to room temperature. Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers. Contributor: Bon Appetit Yield: 8 servings @@@@@ Now You're Cooking! Export Format Wild Rice With Wild Mushrooms vegetables 1 1/2 cups canned chicken broth 3/4 ounce dried porcini mushrooms, rinsed und; er cold water 1 1/4 cups wild rice, rinsed under cold water 1 teaspoon salt 1 1/2 bay leaves 3 tablespoons butter 3/4 cup finely chopped onion 1/2 cup finely chopped carrot 2 garlic cloves, minced 3/4 teaspoon dried marjoram 1/2 teaspoon dried thyme 9 medium crimini or button mushrooms, sliced Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini. Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.) Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper. Contributor: Bon Appétit November 1995 Yield: serves 6. @@@@@ Now You're Cooking! Export Format Bittersweet Chocolate Marquise With Cherry Sauce desserts 10 ounces chocolate; bittersweet, not semisweet 3/4 cup unsalted butter; room temperature 1/2 cup sugar 2 tablespoons unsweetened dutch-process cocoa powder; sifted 4 large egg yolks 1/4 cup water 1 tablespoon vanilla extract 1 cup chilled whipping cream Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder. Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water). Whisk constantly until candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. (Can be made 4 days ahead. Keep chilled.) For sauce: 2 cups raspberries; fresh or frozen 1/4 cup Sugar 2 tablespoons Grand Marnier or other orange lique Puree raspberries in food processor or blender. Strain into medium bowl to remove seeds. Stir in sugar and Grand Marnier until well chilled, about 1 hour. (Can be prepared 3 days ahead; cover.) NOTE: Fold the foil against itself 3 times and lay it lengthwise in the loaf dish, letting long ends hang out. Let the Marquise sit out for a half hour or more, then use the long foil ends as lifters. Contributor: Bon Appétit Yield: 10 to 12 servings TIA, Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "Most vigitaryans I iver see looked enough like their food to be classed as cannybals." Finley Peter Dunne (1900) To reply, replace "spaminator" with "cox" |
Dinner Party Menu for Heart Patient
On Tue, 18 Jul 2006 20:04:32 -0700, Terry Pulliam Burd
> wrote: >I'm having a dinner party next weekend. We'll be 8 in all, but one of >the guests had heart surgery a while ago. I want to serve an >interesting meal, but one that he can enjoy, as well. Can you see >anything in the following menu that I might want to >eliminate/replace/modify (recipes follow): My only concerns would be saturated fat in a couple of the recipes. >*marinated shrimp >*flatbread and spread Can you use neufchatel or other reduced-fat cream cheese? At this stage of the meal, people will take larger portions of food than at dessert because they're still hungry. >*barbecued salmon and halibut >*asparagus with lemon-herb sauce >*wild rice with wild mushrooms >*white rolls > >*bittersweet chocolate marquise with raspberry sauce Does your recipe program give you nutritional information? There's butter and heavy cream involved here, but if the serving sizes are small (which they probably will be after that fantastic dinner) I wouldn't suspect this would be a problem. Sounds wonderful! Carol |
Dinner Party Menu for Heart Patient
Oh pshaw, on Tue 18 Jul 2006 08:04:32p, Terry Pulliam Burd meant to say...
> I'm having a dinner party next weekend. We'll be 8 in all, but one of > the guests had heart surgery a while ago. I want to serve an > interesting meal, but one that he can enjoy, as well. Can you see > anything in the following menu that I might want to > eliminate/replace/modify (recipes follow): > > *marinated shrimp > *flatbread and spread > > *barbecued salmon and halibut > *asparagus with lemon-herb sauce > *wild rice with wild mushrooms > *white rolls > > *bittersweet chocolate marquise with raspberry sauce Your menu sounds lovely, Terry, as do the recipes. However, a lot depends on the nature of your guest's heart problem. Was this aterial bypass surgery? Do they have high cholesterol? etc. Depending...you may need to re-think fats, both type and quantity. Cream cheese, chocolate, whipping cream, egg yolks, etc. You might consider using fat-free cream cheese, egg substitute, as well as making a chocolate dessert that uses only cocoa rather than chocolate. David had quadruple bypass surgery two years ago. We generally tend to miminize fats as well as well as choosing the fats we do use very carefully. -- Wayne Boatwright __________________________________________________ Racial prejudice is a pigment of the imagination. |
Dinner Party Menu for Heart Patient
"Terry Pulliam Burd" > wrote in message ... > I'm having a dinner party next weekend. We'll be 8 in all, but one of > the guests had heart surgery a while ago. I want to serve an > interesting meal, but one that he can enjoy, as well. Can you see > anything in the following menu that I might want to > eliminate/replace/modify (recipes follow): > > *marinated shrimp > *flatbread and spread > > *barbecued salmon and halibut > *asparagus with lemon-herb sauce > *wild rice with wild mushrooms > *white rolls > > *bittersweet chocolate marquise with raspberry sauce It depends, if they're on a low fat and low cholesterol diet the shrimp, cream cheese and egg yolks might not be on their diet. The barbecue sauce is kind of high in fat too. Ms P |
Dinner Party Menu for Heart Patient
Wayne Boatwright wrote: > Oh pshaw, on Tue 18 Jul 2006 08:04:32p, Terry Pulliam Burd meant to say... > > > I'm having a dinner party next weekend. We'll be 8 in all, but one of > > the guests had heart surgery a while ago. I want to serve an > > interesting meal, but one that he can enjoy, as well. Can you see > > anything in the following menu that I might want to > > eliminate/replace/modify (recipes follow): > > > > *marinated shrimp > > *flatbread and spread > > > > *barbecued salmon and halibut > > *asparagus with lemon-herb sauce > > *wild rice with wild mushrooms > > *white rolls > > > > *bittersweet chocolate marquise with raspberry sauce > > Your menu sounds lovely, Terry, as do the recipes. However, a lot depends > on the nature of your guest's heart problem. Was this aterial bypass > surgery? Do they have high cholesterol? etc. Depending...you may need to > re-think fats, both type and quantity. Cream cheese, chocolate, whipping > cream, egg yolks, etc. You might consider using fat-free cream cheese, egg > substitute, as well as making a chocolate dessert that uses only cocoa > rather than chocolate. > > David had quadruple bypass surgery two years ago. We generally tend to > miminize fats as well as well as choosing the fats we do use very > carefully. I agree with Wayne here, Terry. Consider the type of fats. If it were me, I would tend to go with heart healthy fats, such as olive oil,cannola oil, walnut oil...avocados,etc. These are also prevalent in the cusines found around the mediterrenean..and I would also tend to look to these cusines for inspiration. Another bonus is that these cuisines are great choices for eating in the sweltering heat much of the country has been having. Christine |
Dinner Party Menu for Heart Patient
ms_peacock replied to Terry:
>> I'm having a dinner party next weekend. We'll be 8 in all, but one of >> the guests had heart surgery a while ago. I want to serve an >> interesting meal, but one that he can enjoy, as well. Can you see >> anything in the following menu that I might want to >> eliminate/replace/modify (recipes follow): >> >> *marinated shrimp >> *flatbread and spread >> >> *barbecued salmon and halibut >> *asparagus with lemon-herb sauce >> *wild rice with wild mushrooms >> *white rolls >> >> *bittersweet chocolate marquise with raspberry sauce > > It depends, if they're on a low fat and low cholesterol diet the shrimp, > cream cheese and egg yolks might not be on their diet. The barbecue > sauce is kind of high in fat too. In addition to the fat concerns posted already, I'd like to point out that chocolate is a stimulant, which might not be the best thing to feed someone just out of heart surgery. Bob |
Dinner Party Menu for Heart Patient
Terry Pulliam Burd wrote:
> I'm having a dinner party next weekend. We'll be 8 in all, but one of > the guests had heart surgery a while ago. I want to serve an > interesting meal, but one that he can enjoy, as well. Can you see > anything in the following menu that I might want to > eliminate/replace/modify (recipes follow): > > *marinated shrimp > *flatbread and spread > > > IIRC, shrimp is pretty high in cholesterol. I'd ask your guest what his/her dietary restrictions are. gloria p |
Dinner Party Menu for Heart Patient
On Tue, 18 Jul 2006 22:24:45 -0500, Damsel in dis Dress
> rummaged among random neurons and opined: >Can you use neufchatel or other reduced-fat cream cheese? At this >stage of the meal, people will take larger portions of food than at >dessert because they're still hungry. I'm on it - reduced fat it is. > >>*barbecued salmon and halibut >>*asparagus with lemon-herb sauce >>*wild rice with wild mushrooms >>*white rolls >> >>*bittersweet chocolate marquise with raspberry sauce > >Does your recipe program give you nutritional information? Yes. > There's >butter and heavy cream involved here, but if the serving sizes are >small (which they probably will be after that fantastic dinner) I >wouldn't suspect this would be a problem. Yahbut, the only appreciable amount is in the dessert. I failed to mention that I'm also offering a sorbet <creeping senility> > >Sounds wonderful! Thanks and thanks for the input! Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "Most vigitaryans I iver see looked enough like their food to be classed as cannybals." Finley Peter Dunne (1900) To reply, replace "spaminator" with "cox" |
Dinner Party Menu for Heart Patient
On 19 Jul 2006 05:46:10 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> rummaged among random neurons and opined: >Your menu sounds lovely, Terry, as do the recipes. However, a lot depends >on the nature of your guest's heart problem. Was this aterial bypass >surgery? Yes. >Do they have high cholesterol? That I don't know. Will email his wife (he's a professional Luddite and doesn't "do" email). >etc. Depending...you may need to >re-think fats, both type and quantity. Cream cheese, chocolate, whipping >cream, egg yolks, etc. You might consider using fat-free cream cheese, egg >substitute, as well as making a chocolate dessert that uses only cocoa >rather than chocolate. Thanks to you and Dams, I'm going to use reduced fat cream cheese and I'm preparing a sorbet as an alternative to the marquise. Thanks for the advice. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "Most vigitaryans I iver see looked enough like their food to be classed as cannybals." Finley Peter Dunne (1900) To reply, replace "spaminator" with "cox" |
Dinner Party Menu for Heart Patient
Terry, Rather than attempt to second guess his/her Doctor/Dietitian, ask
the person directly what s/he can or cannot eat. Everyone here has very good advice but they are not his/her Health Care provider. Was it a bypass, a stent, a heart replacement, a implanted defib? so many factors come into play these days. My personal experiences have been that absent any drug specific reactions to food and you cut through all the inherent personal likes and dislikes of a Dietarian you find the bottom line is: Cut the fat, lose the salt, eat more fiber (esp. fresh veggies and fruit) Fish (?) and chicken, restricted meat, coffee, alcohol and get more exercise, oh yea get rid of refined sugar ( that is my personal one). Just about anything can be eaten within reason and in moderation. You average your intake out over time, say a weeks time; get one, give up another. Your menu sound delicious and healthy. If anything is to be recommended to you besides asking him what his diet is , I personally would use some of the same chicken broth for your Asparagus to make your spread vice using the bullion cubes, each cube portion size of 3.7 gm cube has approx. 800 mg sodium. Lack of the salty Bullion may affect a slight difference in the taste but If you need more salt flavor use canned Anchovy's serving size of 16 gm with 750 mg sodium. Soak them in milk for 15-20 minutes and then rinse. Start with 2-3 and add more as needed to taste. The salt is already included in the paste tubes. Most likely people, even those that absolutely hate the hairy fish will not be able to detect it unless they have a very sophisticated palette. Most do not realize Worcestershire sauce has anchovies and Tamarind pulp as major flavor components. Also consider making your own Italian Dressing (Oil and Vinegar, spices and herbs) rather than buying a Store Brand ( more added fat, salt and a commercial type Olive Oil or most likely a blend of oils). For the Dessert consider Mexican Chocolate ( more Cinnamon and spice) rather than Dutch style (more butter fats and sugars). Hershey's UNSWEETENED portion size is 14 gms, cal: 90, fat cals @ 60, Cibarra SWEET Chocolate portion size is 23 gms @ 110 cal with Fat Cals @ 30). To reduce the sugar a bit further consider substituting a tablespoon of sugar from the 1/2 cup and add a tablespoon of mild Ancho chile for kick. ( Some High end Chocolate maker are starting to market what the Meso-Americans have know for thousands of years). I will warn you if you do not already know Mexican chocolate it is a different taste than American and Dutch style. so do try it before hand and see if you like it. Reconsider the salt in your BBQ sauce as well as other sauces if you have salt in other ingredients such as the Worcestershire sauce . Americans will use an Asian Fish Sauce which Asians use for the salt factor then add salt to that, all because some recipe writer said to. I just read our local newspaper's Wine specialist ( who happens to be a local doctor)' special rub for "Texas style" beef: basically it was use a commercial chili powder, then add salt, black pepper, cumin, chile and paprika. The boy has no clue that he reiterated the basic commercial chile powder. So my point here is even highly intelligent professionals meaning well do not always have the answers in hand and it is up to you for due diligence. Having said all this if s/he is on the High Bland/ Low flavor, boiled everything., using only the no salt/ overdried spices in a convenient plastic shaker thing diet preached to him at his bed side; s/he is either going to love this or it will send him/her into the great beyond, hence my first suggestion, go ask. |
Dinner Party Menu for Heart Patient
Oh pshaw, on Wed 19 Jul 2006 06:04:24p, Terry Pulliam Burd meant to say...
> On 19 Jul 2006 05:46:10 +0200, Wayne Boatwright > <wayneboatwright_at_gmail.com> rummaged among random neurons and > opined: > >>Your menu sounds lovely, Terry, as do the recipes. However, a lot >>depends on the nature of your guest's heart problem. Was this aterial >>bypass surgery? > > Yes. > >>Do they have high cholesterol? > > That I don't know. Will email his wife (he's a professional Luddite > and doesn't "do" email). > >>etc. Depending...you may need to >>re-think fats, both type and quantity. Cream cheese, chocolate, >>whipping cream, egg yolks, etc. You might consider using fat-free cream >>cheese, egg substitute, as well as making a chocolate dessert that uses >>only cocoa rather than chocolate. > > Thanks to you and Dams, I'm going to use reduced fat cream cheese and > I'm preparing a sorbet as an alternative to the marquise. > > Thanks for the advice. You're welcome, Terry. Sounds like a plan, and a very nice meal! -- Wayne Boatwright __________________________________________________ Be kind to your inferiors, if you can find any. |
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