I am not sure why I am following my post on my weight gain issues with one on comfort foods, but it seems appropriate. Comfort foods are familiar, simple foods that are usually home-cooked or eaten at informal restaurants. They are your Blue-plate specials. They are foods that are often emotionally significant and are sometimes related to pleasant associations of childhood or home. While I have tried to give you the gentle familiarity of comfort food, I have also chosen to enhance the flavors and presentations so that while they are familiar, they are not old or staid. Hopefully they will be a new source of comfort, creating new associations.
I have chosen ground meats for my first group of comfort food recipes. The textural qualities of ground meats can be made quite suitable for the bariatric patient. I personally have found that a grilled plain ground beef patty can be difficult for me to digest (there goes the quarter pound burger) but meatloaf, and other dishes textured with soaked bread crumbs are easier for me to handle. The beauty of those dishes is that they can be made exciting and tasty at the same time as they are soul-satisfying and familiar (sort of).
Neapolitan Meat Loaf
This dish is not just reworked meatballs, although the basic meatloaf mixture can easily be made into excellent meatballs. Due to its unique stuffing and flavors this loaf combines an earthy comfort food taste with an up-scale presentation. This is NOT your mother’s meatloaf. That is not to say hers wasn’t soul satisfying and comforting, but this is different. Mangia!
For the meat loaf
5 slices white bread, crusts removed
1/3 cup milk
2 pounds lean ground beef
3 eggs
2 cloves garlic, chopped
2 tablespoons freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 pound cooked ham, thinly sliced
1/4 pound fresh mozzarella cheese, sliced
1/3 cup olive oil
1/4 cup white wine
For the omelet
2 eggs
1 teaspoon water
1 tablespoon butter
Directions
Preheat the oven to 375 degrees F.
To make the meat loaf
In a large bowl, soak the bread in the milk. Add the ground beef and mix together. Add the eggs, garlic, Parmesan cheese, parsley, and salt. Mix everything together. On a damp cloth or on a lightly buttered piece of aluminum foil, roll or pat the mixture into a large rectangle, approximately 8 x 10 inches and 1-inch thick. Place the ham slices down the middle of the rectangle of meat, then lay the mozzarella cheese on top of the ham. Set aside.
To prepare the omelet
In a small bowl, beat together the eggs and the water. In a 10-inch skillet over medium-low heat, melt the butter. Add the eggs, tilting the pan to coat evenly. Turn the omelet over and cook the second side. Turn the omelet out of the pan on top of the mozzarella cheese that is on the rectangle of meat.
Using the damp cloth or foil, roll the meat loaf into a cylinder. Seal the seam by pressing it together gently with your fingers.
Into a large baking pan, place the olive oil, then put the meat loaf into the baking pan and gently roll it in the olive oil. Sprinkle the meat loaf with the white wine. Bake in the oven for 50 minutes Remove the meat loaf from the oven and allow it to rest for 10 minutes before slicing.
Meatloaf with Roasted Tomato Relish and Roasted Garlic Mashed Potatoes
This dish is a delicious comfort food, but with an interesting twist. It is the loaf shown in the picture at the start of this entry. In this recipe, although we do not pour the relish over the meat when cooking, you can prepare it that way if you (or your guests) prefer. You can also incorporate ½ cup of the relish directly into the meat mixture. The idea of preparing the meatloaf with the bacon on top is because picking the bacon off before eating the meatloaf is a bit decadent and quite yummy. The shape of the loaf will determine the exact baking time; and if you wish, you can reduce the baking time by forming the meatloaf into 4 individual loaves.
Ingredients
For the Relish:
8 medium sized, ripe tomatoes, cored and cut in half lengthwise
1 onion cut in half
1 jalapeno Chile, cut in half lengthwise and seeded (the Jalapeno is a good addition but can be replaced by a bit of Tabasco sauce if less heat is desired)
1 head garlic
3/4 cup vegetable stock
2 tablespoons extra virgin olive oil
2 teaspoons chopped parsley
1 teaspoon chopped oregano
1/4 teaspoon chopped rosemary
1/2 teaspoon chopped thyme
For the Meatloaf
1 cup fresh bread crumbs
1/4 cup milk
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, roasted, peeled, seeded, and diced
1 1/2 pounds lean high-quality ground beef
2 eggs, beaten
/2 cup prepared barbecue sauce
1/4 cup tomato ketchup
2 teaspoons Worcestershire sauce
1/4 cup chopped parsley
1 tablespoon chopped oregano
1 teaspoon chopped rosemary
1 teaspoon dried red pepper flakes
6 slices bacon
Directions
For the relish
Preheat the oven to 350 degrees F. To prepare the relish, place the tomatoes, onion, and jalapeno (or not) cut side down on an oiled baking sheet, add the whole head of garlic, and roast in the oven about 1 hour, or until the tomatoes begin to blacken and the onion is soft. Remove four garlic cloves from the head of garlic and squeeze out the pulp; reserve the remaining roasted garlic for the mashed potatoes. Puree the tomatoes, onion, jalapeno (or ¼ teaspoon Tabasco Sauce), and squeezed garlic pulp in a food processor or blender for 2 or 3 minutes, or until smooth, adding about 1/4 cup of the stock if necessary to make pureeing easier. Heat the olive in a sauce pan, add the pureed vegetables, remaining vegetable stock, parsley, oregano, rosemary, and thyme, and cook over medium heat until reduced slightly and thick enough to coat the back of a spoon, about 20 minutes. For an interesting variation, add 3-4 tablespoons of vinegar to the relish and a bit of sugar and make it have a little sweet and sour flavor. Be sure to taste the relish to find what flavor combination you prefer. Season with salt and pepper. Reheat the relish just before serving.
For the meatloaf
Preheat the oven to 350 degrees F. To prepare the meatloaf, soak the bread crumbs in the milk, and then squeeze out and discard the liquid. Heat the olive oil in a small saucepan and sauté the onion over medium heat until softened, about 5 minutes. Add the garlic and sauté for 2 to 3 minutes longer. Transfer to a large mixing bowl and let cool. Add the bread crumbs, bell pepper, beef, eggs, barbecue sauce, ketchup, Worcestershire sauce, parsley, oregano, rosemary, and pepper flakes, and season with salt and pepper. You can add a ½ cup of the relish here to add a bit of a different flavor. Mix gently to combine but do not overwork the meat, as it will become tough. Form the mixture into a loaf and place on an oiled baking sheet. Cover the top of the meatloaf with the bacon slices and bake in the oven for about 1 hour, or until the meatloaf is no longer pink inside and the internal temperature reaches 160 degrees F. Note that the internal temperature of the meatloaf will continue to rise by 5 to 10 degrees F after it has been removed from the oven.
For the mashed potatoes
About 30 minutes before serving, prepare the mashed potatoes from your favorite recipe. Squeeze the roasted garlic from the reserved cloves and mash into the potatoes.
Season the potatoes with salt and pepper to taste, and serve immediately.
Carefully transfer the meatloaf to a warm serving platter.
Spoon the warm relish around the meatloaf and serve the mashed potatoes on the side.
For the bariatric patient, remember to limit your intake of these tasty potatoes so that you have room for the meatloaf and relish.
Albondigas (Meatballs in Garlic-Tomato Sauce)
Albondigas are classic small bites served in a tapas bar. Try to cook these little meatballs just so they are done and not too hard. I have found that overcooked ground meat is difficult for me to digest and I try to cook these until just done. I then put them in the sauce for 10-15 minutes to allow them to absorb the garlic and tomato flavors as well as soften a bit more.
For the Meatballs:
1 large onion, chopped fine
1 large green bell pepper, chopped fine
1/4 cup plus 2 tablespoons olive oil
2 pounds ground beef (not lean)
1/2 pound ground pork (not lean)
2/3 cup fine dry bread crumbs
2 1/2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 cup minced fresh parsley leaves
Directions
In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened. Cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form tablespoons of mixture into small balls. In a skillet heat 1 tablespoon vegetable oil over moderately high heat until hot but not smoking and brown meatballs in batches, shaking skillet frequently so that meatballs maintain their shape Adding additional oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl. Serve with the garlicky tomato sauce poured over the meatballs.
Garlic-Tomato Sauce:
4 large garlic cloves, minced
1 tablespoon olive oil
1 (33 1/2-ounce) can whole tomatoes, including juice
3/4 teaspoon dried oregano, crumbled
Mix all of the ingredients together in a food processor and pulse to combine to a smooth consistency. Place in a sauce pan and cook over medium heat for 10-15 minutes. Serve over the Albondigas.
Lamb Meatballs in Almond Sauce
This is a classic ground meat dish with Spanish, northern African and middle eastern influences. It is often served in tapas bars in Spain as part of an afternoon repast.
Ingredients
2 slices fresh white bread, torn into small pieces
3 Tablespoons red wine
1 1/2 pounds ground lamb
1 large egg, lightly beaten
2 garlic cloves, chopped
11/2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon mixture of equal parts paprika, garlic powder and onion powder
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons olive oil
1 1/2 cups diced red onions
1/2 cup dry white wine
3/4 cup chicken stock
6 tablespoons slivered, blanched almonds
1 large garlic clove
1 tablespoon roughly chopped fresh mint leaves
Directions
Place bread pieces in a small bowl and drizzle with the red wine. Allow bread mixture to stand for 5 minutes to soften. In a large bowl, combine the lamb, egg, chopped garlic, parsley, and moistened bread. Season with salt, pepper, and the paprika mixture. Roll meat into small bite size balls, about 1 tablespoon each (about 1” in diameter). Cover and refrigerate for 30 minutes or up to overnight.
Place the flour in a small bowl; and then working in batches, dredge the meatballs in the flour. Shake off any excess flour.
Pour 1/4 cup olive oil into a large saute pan with straight sides and heat the oil until almost smoking over high heat. Add the meatballs, in batches, and fry until well browned, gently rolling to brown all sides, about 4 minutes per batch. Remove the meatballs with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batches.
Wipe the pan clean and add the remaining 2 tablespoons of olive oil. Place over medium-high heat and, when hot, add the onions. Cook until softened, about 3 minutes. Add the white wine and chicken stock and bring to a boil. Add the reserved meatballs and cover. Reduce the heat to a simmer and cook, covered, for 1 hour and 15 minutes.
While the meatballs are cooking, combine the almonds, garlic clove, and mint in a food processor and pulse until a finely ground paste is formed. Set aside. When the meatballs are tender, uncover and add the almond paste to the broth. Stir to combine and remove from the heat.
To serve, place several meatballs in a small dish and spoon some of the sauce over the tops. Serve with toothpicks or small forks.
Chicken Sausages
I used to make this recipe for my family on Sundays instead of fried or roasted chicken. My granddaughters loved the spicy flavors as well as the apple bits inside. I made a sweet and sour sauce to pour over the patty or if they wanted a sandwich to spread on the bun. I used regular hamburger buns and made up some French fries to go along with the sandwich. Serve the chicken patties with French fries, rice, or macaroni and cheese for the family or friends. The carbohydrates should be only a taste for the bariatric patient. Focus on the meat!
Ingredients
1 ½ pounds of boneless chicken breasts or thighs
Salt and pepper
1 onion chopped in coarse dice
I apple peeled, cored and chopped in medium dice
¼ teaspoon garlic powder and onion powder
¼ teaspoon Tabasco sauce (more if you like a bit spicier)
2 slices fresh white bread, torn into small pieces and soaked in milk to soften
Directions
Cut chicken into 1" pieces and place in a food processor.
Pulse the chicken until it is a coarse consistency (8-10 times)
Add ¼ teaspoon salt and ½ teaspoon ground black pepper
Add the chopped onions
Add the garlic and onion powder
Pulse to mix thoroughly (2-3 times)
Squeeze the milk out of the bread and add the bread to the processor
Pulse for 5-10 seconds to combine.
Add the chopped apple and pulse again 2-3 times to incorporate.
Remove chicken mixture to a bowl and refrigerate for 1 hour.
Make into patties about 4 ounces in size.
Dredge the patties in seasoned flour and shake off excess.
In a 9-10 inch saute pan, fry the patties in vegetable oil until brown (4-6 minutes per side).
Place on a heat-proof tray and into the oven at 300 degrees F to keep warm.
Serve with sweet and sour sauce
Sweet and sour sauce
This sauce is a useful one and can be used in a wide variety of applications.
Ingredients
1 large can of pineapple in natural juice, drained and reserve juice
Cut up pineapple into bite sized pieces
1 small onion, chopped and diced fine
½ green Bell pepper, diced into medium ½” pieces
½ Cup ketchup
¼ Cup apple cider vinegar
Sugar (to taste)
1 teaspoon cornstarch or flour in 1 cup water
Directions
Place pineapple juice in a medium sauce pan and add onions and Bell pepper
Cook for on medium to high heat for 5 minutes
Add ketchup and vinegar
Add the reserved pineapple, broken into pieces
Taste for sweet and sour balance.
You may need to add some sugar here to counteract the vinegar.
With the sauce simmering gently, add a couple of tablespoons of the cornstarch (flour) mixture
Stir as the sauce thickens.
Keep warm before serving.
Sweet and sour sauce often needs a individual preferential balance between the sweet and the sour, so taste it and make it to your own preferences
I have chosen ground meats for my first group of comfort food recipes. The textural qualities of ground meats can be made quite suitable for the bariatric patient. I personally have found that a grilled plain ground beef patty can be difficult for me to digest (there goes the quarter pound burger) but meatloaf, and other dishes textured with soaked bread crumbs are easier for me to handle. The beauty of those dishes is that they can be made exciting and tasty at the same time as they are soul-satisfying and familiar (sort of).
Neapolitan Meat Loaf
This dish is not just reworked meatballs, although the basic meatloaf mixture can easily be made into excellent meatballs. Due to its unique stuffing and flavors this loaf combines an earthy comfort food taste with an up-scale presentation. This is NOT your mother’s meatloaf. That is not to say hers wasn’t soul satisfying and comforting, but this is different. Mangia!
For the meat loaf
5 slices white bread, crusts removed
1/3 cup milk
2 pounds lean ground beef
3 eggs
2 cloves garlic, chopped
2 tablespoons freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 pound cooked ham, thinly sliced
1/4 pound fresh mozzarella cheese, sliced
1/3 cup olive oil
1/4 cup white wine
For the omelet
2 eggs
1 teaspoon water
1 tablespoon butter
Directions
Preheat the oven to 375 degrees F.
To make the meat loaf
In a large bowl, soak the bread in the milk. Add the ground beef and mix together. Add the eggs, garlic, Parmesan cheese, parsley, and salt. Mix everything together. On a damp cloth or on a lightly buttered piece of aluminum foil, roll or pat the mixture into a large rectangle, approximately 8 x 10 inches and 1-inch thick. Place the ham slices down the middle of the rectangle of meat, then lay the mozzarella cheese on top of the ham. Set aside.
To prepare the omelet
In a small bowl, beat together the eggs and the water. In a 10-inch skillet over medium-low heat, melt the butter. Add the eggs, tilting the pan to coat evenly. Turn the omelet over and cook the second side. Turn the omelet out of the pan on top of the mozzarella cheese that is on the rectangle of meat.
Using the damp cloth or foil, roll the meat loaf into a cylinder. Seal the seam by pressing it together gently with your fingers.
Into a large baking pan, place the olive oil, then put the meat loaf into the baking pan and gently roll it in the olive oil. Sprinkle the meat loaf with the white wine. Bake in the oven for 50 minutes Remove the meat loaf from the oven and allow it to rest for 10 minutes before slicing.
Meatloaf with Roasted Tomato Relish and Roasted Garlic Mashed Potatoes
This dish is a delicious comfort food, but with an interesting twist. It is the loaf shown in the picture at the start of this entry. In this recipe, although we do not pour the relish over the meat when cooking, you can prepare it that way if you (or your guests) prefer. You can also incorporate ½ cup of the relish directly into the meat mixture. The idea of preparing the meatloaf with the bacon on top is because picking the bacon off before eating the meatloaf is a bit decadent and quite yummy. The shape of the loaf will determine the exact baking time; and if you wish, you can reduce the baking time by forming the meatloaf into 4 individual loaves.
Ingredients
For the Relish:
8 medium sized, ripe tomatoes, cored and cut in half lengthwise
1 onion cut in half
1 jalapeno Chile, cut in half lengthwise and seeded (the Jalapeno is a good addition but can be replaced by a bit of Tabasco sauce if less heat is desired)
1 head garlic
3/4 cup vegetable stock
2 tablespoons extra virgin olive oil
2 teaspoons chopped parsley
1 teaspoon chopped oregano
1/4 teaspoon chopped rosemary
1/2 teaspoon chopped thyme
For the Meatloaf
1 cup fresh bread crumbs
1/4 cup milk
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, roasted, peeled, seeded, and diced
1 1/2 pounds lean high-quality ground beef
2 eggs, beaten
/2 cup prepared barbecue sauce
1/4 cup tomato ketchup
2 teaspoons Worcestershire sauce
1/4 cup chopped parsley
1 tablespoon chopped oregano
1 teaspoon chopped rosemary
1 teaspoon dried red pepper flakes
6 slices bacon
Directions
For the relish
Preheat the oven to 350 degrees F. To prepare the relish, place the tomatoes, onion, and jalapeno (or not) cut side down on an oiled baking sheet, add the whole head of garlic, and roast in the oven about 1 hour, or until the tomatoes begin to blacken and the onion is soft. Remove four garlic cloves from the head of garlic and squeeze out the pulp; reserve the remaining roasted garlic for the mashed potatoes. Puree the tomatoes, onion, jalapeno (or ¼ teaspoon Tabasco Sauce), and squeezed garlic pulp in a food processor or blender for 2 or 3 minutes, or until smooth, adding about 1/4 cup of the stock if necessary to make pureeing easier. Heat the olive in a sauce pan, add the pureed vegetables, remaining vegetable stock, parsley, oregano, rosemary, and thyme, and cook over medium heat until reduced slightly and thick enough to coat the back of a spoon, about 20 minutes. For an interesting variation, add 3-4 tablespoons of vinegar to the relish and a bit of sugar and make it have a little sweet and sour flavor. Be sure to taste the relish to find what flavor combination you prefer. Season with salt and pepper. Reheat the relish just before serving.
For the meatloaf
Preheat the oven to 350 degrees F. To prepare the meatloaf, soak the bread crumbs in the milk, and then squeeze out and discard the liquid. Heat the olive oil in a small saucepan and sauté the onion over medium heat until softened, about 5 minutes. Add the garlic and sauté for 2 to 3 minutes longer. Transfer to a large mixing bowl and let cool. Add the bread crumbs, bell pepper, beef, eggs, barbecue sauce, ketchup, Worcestershire sauce, parsley, oregano, rosemary, and pepper flakes, and season with salt and pepper. You can add a ½ cup of the relish here to add a bit of a different flavor. Mix gently to combine but do not overwork the meat, as it will become tough. Form the mixture into a loaf and place on an oiled baking sheet. Cover the top of the meatloaf with the bacon slices and bake in the oven for about 1 hour, or until the meatloaf is no longer pink inside and the internal temperature reaches 160 degrees F. Note that the internal temperature of the meatloaf will continue to rise by 5 to 10 degrees F after it has been removed from the oven.
For the mashed potatoes
About 30 minutes before serving, prepare the mashed potatoes from your favorite recipe. Squeeze the roasted garlic from the reserved cloves and mash into the potatoes.
Season the potatoes with salt and pepper to taste, and serve immediately.
Carefully transfer the meatloaf to a warm serving platter.
Spoon the warm relish around the meatloaf and serve the mashed potatoes on the side.
For the bariatric patient, remember to limit your intake of these tasty potatoes so that you have room for the meatloaf and relish.
Albondigas (Meatballs in Garlic-Tomato Sauce)
Albondigas are classic small bites served in a tapas bar. Try to cook these little meatballs just so they are done and not too hard. I have found that overcooked ground meat is difficult for me to digest and I try to cook these until just done. I then put them in the sauce for 10-15 minutes to allow them to absorb the garlic and tomato flavors as well as soften a bit more.
For the Meatballs:
1 large onion, chopped fine
1 large green bell pepper, chopped fine
1/4 cup plus 2 tablespoons olive oil
2 pounds ground beef (not lean)
1/2 pound ground pork (not lean)
2/3 cup fine dry bread crumbs
2 1/2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 cup minced fresh parsley leaves
Directions
In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened. Cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form tablespoons of mixture into small balls. In a skillet heat 1 tablespoon vegetable oil over moderately high heat until hot but not smoking and brown meatballs in batches, shaking skillet frequently so that meatballs maintain their shape Adding additional oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl. Serve with the garlicky tomato sauce poured over the meatballs.
Garlic-Tomato Sauce:
4 large garlic cloves, minced
1 tablespoon olive oil
1 (33 1/2-ounce) can whole tomatoes, including juice
3/4 teaspoon dried oregano, crumbled
Mix all of the ingredients together in a food processor and pulse to combine to a smooth consistency. Place in a sauce pan and cook over medium heat for 10-15 minutes. Serve over the Albondigas.
Lamb Meatballs in Almond Sauce
This is a classic ground meat dish with Spanish, northern African and middle eastern influences. It is often served in tapas bars in Spain as part of an afternoon repast.
Ingredients
2 slices fresh white bread, torn into small pieces
3 Tablespoons red wine
1 1/2 pounds ground lamb
1 large egg, lightly beaten
2 garlic cloves, chopped
11/2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon mixture of equal parts paprika, garlic powder and onion powder
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons olive oil
1 1/2 cups diced red onions
1/2 cup dry white wine
3/4 cup chicken stock
6 tablespoons slivered, blanched almonds
1 large garlic clove
1 tablespoon roughly chopped fresh mint leaves
Directions
Place bread pieces in a small bowl and drizzle with the red wine. Allow bread mixture to stand for 5 minutes to soften. In a large bowl, combine the lamb, egg, chopped garlic, parsley, and moistened bread. Season with salt, pepper, and the paprika mixture. Roll meat into small bite size balls, about 1 tablespoon each (about 1” in diameter). Cover and refrigerate for 30 minutes or up to overnight.
Place the flour in a small bowl; and then working in batches, dredge the meatballs in the flour. Shake off any excess flour.
Pour 1/4 cup olive oil into a large saute pan with straight sides and heat the oil until almost smoking over high heat. Add the meatballs, in batches, and fry until well browned, gently rolling to brown all sides, about 4 minutes per batch. Remove the meatballs with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batches.
Wipe the pan clean and add the remaining 2 tablespoons of olive oil. Place over medium-high heat and, when hot, add the onions. Cook until softened, about 3 minutes. Add the white wine and chicken stock and bring to a boil. Add the reserved meatballs and cover. Reduce the heat to a simmer and cook, covered, for 1 hour and 15 minutes.
While the meatballs are cooking, combine the almonds, garlic clove, and mint in a food processor and pulse until a finely ground paste is formed. Set aside. When the meatballs are tender, uncover and add the almond paste to the broth. Stir to combine and remove from the heat.
To serve, place several meatballs in a small dish and spoon some of the sauce over the tops. Serve with toothpicks or small forks.
Chicken Sausages
I used to make this recipe for my family on Sundays instead of fried or roasted chicken. My granddaughters loved the spicy flavors as well as the apple bits inside. I made a sweet and sour sauce to pour over the patty or if they wanted a sandwich to spread on the bun. I used regular hamburger buns and made up some French fries to go along with the sandwich. Serve the chicken patties with French fries, rice, or macaroni and cheese for the family or friends. The carbohydrates should be only a taste for the bariatric patient. Focus on the meat!
Ingredients
1 ½ pounds of boneless chicken breasts or thighs
Salt and pepper
1 onion chopped in coarse dice
I apple peeled, cored and chopped in medium dice
¼ teaspoon garlic powder and onion powder
¼ teaspoon Tabasco sauce (more if you like a bit spicier)
2 slices fresh white bread, torn into small pieces and soaked in milk to soften
Directions
Cut chicken into 1" pieces and place in a food processor.
Pulse the chicken until it is a coarse consistency (8-10 times)
Add ¼ teaspoon salt and ½ teaspoon ground black pepper
Add the chopped onions
Add the garlic and onion powder
Pulse to mix thoroughly (2-3 times)
Squeeze the milk out of the bread and add the bread to the processor
Pulse for 5-10 seconds to combine.
Add the chopped apple and pulse again 2-3 times to incorporate.
Remove chicken mixture to a bowl and refrigerate for 1 hour.
Make into patties about 4 ounces in size.
Dredge the patties in seasoned flour and shake off excess.
In a 9-10 inch saute pan, fry the patties in vegetable oil until brown (4-6 minutes per side).
Place on a heat-proof tray and into the oven at 300 degrees F to keep warm.
Serve with sweet and sour sauce
Sweet and sour sauce
This sauce is a useful one and can be used in a wide variety of applications.
Ingredients
1 large can of pineapple in natural juice, drained and reserve juice
Cut up pineapple into bite sized pieces
1 small onion, chopped and diced fine
½ green Bell pepper, diced into medium ½” pieces
½ Cup ketchup
¼ Cup apple cider vinegar
Sugar (to taste)
1 teaspoon cornstarch or flour in 1 cup water
Directions
Place pineapple juice in a medium sauce pan and add onions and Bell pepper
Cook for on medium to high heat for 5 minutes
Add ketchup and vinegar
Add the reserved pineapple, broken into pieces
Taste for sweet and sour balance.
You may need to add some sugar here to counteract the vinegar.
With the sauce simmering gently, add a couple of tablespoons of the cornstarch (flour) mixture
Stir as the sauce thickens.
Keep warm before serving.
Sweet and sour sauce often needs a individual preferential balance between the sweet and the sour, so taste it and make it to your own preferences
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