Food Suggestions - Oral Surgery and Dentures

I'm at my wits end, and am looking for help. I had oral surgery ten days
ago, and am still healing. Multiple extractions, implants and partials.

I'm having trouble feeding myself nourishing food. What better place to
ask for help than this group.

Keeping my bg *up* is now my problem -- I'm having trouble doing that,
without resorting to things that spike me.

I'm using protein drinks, soups (pureed in the blender), yogurt
(Silhouette, sugar free), more brothy soups.

I can't chew and even noodles are problematic.


Suggestions?

mmm

Marilyn Matte <ag868@freenet.carleton.ca> wrote:
: I'm at my wits end, and am looking for help. I had oral surgery ten days
: ago, and am still healing. Multiple extractions, implants and partials.

: I'm having trouble feeding myself nourishing food. What better place to
: ask for help than this group.

: Keeping my bg *up* is now my problem -- I'm having trouble doing that,
: without resorting to things that spike me.

: I'm using protein drinks, soups (pureed in the blender), yogurt
: (Silhouette, sugar free), more brothy soups.

: I can't chew and even noodles are problematic.


: Suggestions?

: mmm

Apple sauce or other fruit purees perhaps from melons, mangos, peaches(if
available) apricots, etc. Not in large quantities but added to the diet
or mixes in wiwth plain yogurt. kind f smoothie style.

Can you manage thin hot cereals also in small quantities? How about
pureed lentil or other bean soup? they may not spike as much as pasta
stuff and have protein as well as teh carbs. You can thin them down for
ease of eating.

I assume you have tried some sugar-free puddings.

Good luck. I hope you heal swiftly.

Wendy

"W. Baker" (wbaker@panix.com) writes:
> Apple sauce or other fruit purees perhaps from melons, mangos, peaches(if
> available) apricots, etc. Not in large quantities but added to the diet
> or mixes in wiwth plain yogurt. kind f smoothie style.

These are great suggestions, Wendy; I'm very appreciative of them. The
fruit of my choice, added to plain yogurt, is very appealing.

> Can you manage thin hot cereals also in small quantities? How about
> pureed lentil or other bean soup? they may not spike as much as pasta
> stuff and have protein as well as teh carbs. You can thin them down for
> ease of eating.

I hadn't even thought of hot cereals -- thanks! I've added lentils to my
all-purpose veggie soup, but I will certainly add them to others, as well.
I, again, hadn't thought outside the veggie soup.

> I assume you have tried some sugar-free puddings. >

Yes, thanks -- I never thought I'd be tired of them, but I am!

> Good luck. I hope you heal swiftly.


Much appreciated! (and me, too!)

mmm

In article <f1fv5v$ce7$1@theodyn.ncf.ca>,
ag868@FreeNet.Carleton.CA (Marilyn Matte) wrote:

> I'm at my wits end, and am looking for help. I had oral surgery ten days
> ago, and am still healing. Multiple extractions, implants and partials.
>
> I'm having trouble feeding myself nourishing food. What better place to
> ask for help than this group.
>
> Keeping my bg *up* is now my problem -- I'm having trouble doing that,
> without resorting to things that spike me.
>
> I'm using protein drinks, soups (pureed in the blender), yogurt
> (Silhouette, sugar free), more brothy soups.
>
> I can't chew and even noodles are problematic.
>
>
> Suggestions?

Cottage cheese, tofu, ice cream? Pureed as necessary?

I used to make a wonderful potato leek soup before I knew I had to watch
my BG. I'd sautee celery, leeks, onions, in butter, then add chunks of
potato and chicken stock and simmer. Season to taste (salt & pepper),
puree, and thin out with light cream. If you keep the potato proportion
low, this might be an idea.

I just noticed everything I thought of is white.

Baby foods?

Priscilla

In article <f1g5mc$foe$1@theodyn.ncf.ca>,
ag868@FreeNet.Carleton.CA (Marilyn Matte) wrote:

> "W. Baker" (wbaker@panix.com) writes:

> > Can you manage thin hot cereals also in small quantities? How about
> > pureed lentil or other bean soup? they may not spike as much as pasta
> > stuff and have protein as well as teh carbs. You can thin them down for
> > ease of eating.
>
> I hadn't even thought of hot cereals -- thanks! I've added lentils to my
> all-purpose veggie soup, but I will certainly add them to others, as well.
> I, again, hadn't thought outside the veggie soup.

If you live in a city near a real Chinese restaurant, ask if they can
make you some congee. It's a savory hot porridgy dish -- very carby but
soothing and soft.

Priscilla

"Marilyn Matte" <ag868@FreeNet.Carleton.CA> wrote in message
news:f1fv5v$ce7$1@theodyn.ncf.ca...
> I'm at my wits end, and am looking for help. I had oral surgery ten days
> ago, and am still healing. Multiple extractions, implants and partials.
>
> I'm having trouble feeding myself nourishing food. What better place to
> ask for help than this group.
>
> Keeping my bg *up* is now my problem -- I'm having trouble doing that,
> without resorting to things that spike me.
>
> I'm using protein drinks, soups (pureed in the blender), yogurt
> (Silhouette, sugar free), more brothy soups.
>
> I can't chew and even noodles are problematic.
>
>
> Suggestions?

Applesauce, pudding, baby food (might not taste good but it doesn't need to
be chewed), cooked cereals, mashed potatoes made with extra milk or broth,
Some of these things might spike you though. You may have to eat very
small quantities.

Banana smoothies. Sips of orange juice when the bg's dip too low. Potato and
vegetable soups pureed. Ice cream

"Marilyn Matte" <ag868@FreeNet.Carleton.CA> wrote in message
news:f1fv5v$ce7$1@theodyn.ncf.ca...
> I'm at my wits end, and am looking for help. I had oral surgery ten days
> ago, and am still healing. Multiple extractions, implants and partials.
>
> I'm having trouble feeding myself nourishing food. What better place to
> ask for help than this group.
>
> Keeping my bg *up* is now my problem -- I'm having trouble doing that,
> without resorting to things that spike me.
>
> I'm using protein drinks, soups (pureed in the blender), yogurt
> (Silhouette, sugar free), more brothy soups.
>
> I can't chew and even noodles are problematic.
>
>
> Suggestions?
>
> mmm
>
>

How about baby food. Hope you heal soon.

Loretta

DO NOT USE A STRAW. If youo use a straw the act of sucking on it wil
causse the oral sutures to leak and start bleeding.


Marilyn Matte wrote:
> I'm at my wits end, and am looking for help. I had oral surgery ten days
> ago, and am still healing. Multiple extractions, implants and partials.
>
> I'm having trouble feeding myself nourishing food. What better place to
> ask for help than this group.
>
> Keeping my bg *up* is now my problem -- I'm having trouble doing that,
> without resorting to things that spike me.
>
> I'm using protein drinks, soups (pureed in the blender), yogurt
> (Silhouette, sugar free), more brothy soups.
>
> I can't chew and even noodles are problematic.
>
>
> Suggestions?
>
> mmm
>
>

"Julie Bove" <juliebove@verizon.net> wrote in message
news:vMO_h.44$D52.19@trndny04...
>
> Applesauce, pudding, baby food (might not taste good .....
>

Baby food (the baby-baby food, not the big-baby type) is usually just
straight pureed whatever -- no seasoning or salt or anything, so it seems to
have "no flavor" -- but you can add anything you want to it. Added
convenience is, it comes in small servings & you can heat it in the
microwave in the jar. You can even eat it unheated/uncooled if you want.
Eat, rinse, toss in recycling bin! only the spoon to wash.
bj

"Loretta Eisenberg" <sassybklynlady@webtv.net> wrote in message
news:17224-463BBE7D-419@storefull-3233.bay.webtv.net...
> How about baby food. Hope you heal soon.

I love baby rice cereal Now that my grandson is venturing into solids we
have rice cereal here in the house, it is soooo tempting

I like zucchini soup when I have problems eating other things. Slice
up some zucchini, I like to peel my zucchini for the soup, but you
don't have to, add to a couple of cans chicken stock in saucepan, cook
until soft. Puree, I use a bamix and puree it in the pan, or use a
blender, add a bit of cream, a dab of butter, and salt and pepper to
taste. Very good, and filling.

Cheri


Julie Bove wrote in message ...
>
>"Marilyn Matte" <ag868@FreeNet.Carleton.CA> wrote in message
>news:f1fv5v$ce7$1@theodyn.ncf.ca...
>> I'm at my wits end, and am looking for help. I had oral surgery
ten days
>> ago, and am still healing. Multiple extractions, implants and
partials.
>>
>> I'm having trouble feeding myself nourishing food. What better
place to
>> ask for help than this group.
>>
>> Keeping my bg *up* is now my problem -- I'm having trouble doing
that,
>> without resorting to things that spike me.
>>
>> I'm using protein drinks, soups (pureed in the blender), yogurt
>> (Silhouette, sugar free), more brothy soups.
>>
>> I can't chew and even noodles are problematic.
>>
>>
>> Suggestions?
>
>Applesauce, pudding, baby food (might not taste good but it doesn't
need to
>be chewed), cooked cereals, mashed potatoes made with extra milk or
broth,
>Some of these things might spike you though. You may have to eat
very
>small quantities.
>
>

Cheri,

Better, buy some of the bagged chicken leg quarters, and make your own
broth. It tastes a heck of a lot better. freezes and is cheaper!!!

Gill

Cheri wrote:
> I like zucchini soup when I have problems eating other things. Slice
> up some zucchini, I like to peel my zucchini for the soup, but you
> don't have to, add to a couple of cans chicken stock in saucepan, cook
> until soft. Puree, I use a bamix and puree it in the pan, or use a
> blender, add a bit of cream, a dab of butter, and salt and pepper to
> taste. Very good, and filling.
>
> Cheri
>
>
> Julie Bove wrote in message ...
>
>>"Marilyn Matte" <ag868@FreeNet.Carleton.CA> wrote in message
>>news:f1fv5v$ce7$1@theodyn.ncf.ca...
>>
>>>I'm at my wits end, and am looking for help. I had oral surgery
>
> ten days
>
>>>ago, and am still healing. Multiple extractions, implants and
>
> partials.
>
>>>I'm having trouble feeding myself nourishing food. What better
>
> place to
>
>>>ask for help than this group.
>>>
>>>Keeping my bg *up* is now my problem -- I'm having trouble doing
>
> that,
>
>>>without resorting to things that spike me.
>>>
>>>I'm using protein drinks, soups (pureed in the blender), yogurt
>>>(Silhouette, sugar free), more brothy soups.
>>>
>>>I can't chew and even noodles are problematic.
>>>
>>>
>>>Suggestions?
>>
>>Applesauce, pudding, baby food (might not taste good but it doesn't
>
> need to
>
>>be chewed), cooked cereals, mashed potatoes made with extra milk or
>
> broth,
>
>>Some of these things might spike you though. You may have to eat
>
> very
>
>>small quantities.
>>
>>
>
>
>

> Cheri wrote:
>> I like zucchini soup when I have problems eating other things. Slice
>> up some zucchini, I like to peel my zucchini for the soup, but you
>> don't have to, add to a couple of cans chicken stock in saucepan,

"Gill Murray" <gillmurray1@nowhere.net> wrote in message
news:48Q_h.76$iY3.57@trnddc08...
>
> Better, buy some of the bagged chicken leg quarters, and make your own
> broth. It tastes a heck of a lot better. freezes and is cheaper!!!
>

It can also be a lot of work if you're already not feeling so good.
bj

On 4 May 2007 18:48:31 GMT, ag868@FreeNet.Carleton.CA
(Marilyn Matte) wrote:

>I'm using protein drinks, soups (pureed in the blender), yogurt
>(Silhouette, sugar free), more brothy soups.

Try real yoghurt, flavoured with pureed fruit (baby foods?)
and a sweetener.

Add barley, corn or beans to your soups, then blend them
well. See if this one helps:
http://loraldiabetes.blogspot.com/20...able-soup.html


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Athens and The Adriatic

bj wrote:
>>Cheri wrote:
>>
>>>I like zucchini soup when I have problems eating other things. Slice
>>>up some zucchini, I like to peel my zucchini for the soup, but you
>>>don't have to, add to a couple of cans chicken stock in saucepan,
>
>
> "Gill Murray" <gillmurray1@nowhere.net> wrote in message
> news:48Q_h.76$iY3.57@trnddc08...
>
>>Better, buy some of the bagged chicken leg quarters, and make your own
>>broth. It tastes a heck of a lot better. freezes and is cheaper!!!
>>
>
>
> It can also be a lot of work if you're already not feeling so good.
> bj
>
>
>
Not really!! Chuck the chicken in a big pot, or crockpot; quarter an
onion or so. Cut off the leafy parts of a head of celery; most of it the
work is now done.Add a bunch of water. Simmer the whole mess as long as
you feel good! Then strain the broth from the solids. Chill both . In a
day or so when you feel perky, take the meat off the chickens, and the
fat off the broth. Mix it all together with a bouillon cube or two.
There is the base.

When you want to make real soup, go through the frig, chop up, defrost
or whatever looks right.

THERE IS NO RECIPE!!! Yup I am shouting!

So easy, and hubby loves my soup. I have beem known to add gravy to it;
spaghetti sauce.....whatever is handy!!

Gillian

"Gill Murray" <gillmurray1@nowhere.net> wrote in message
news:ayQ_h.80$iY3.19@trnddc08...
>
>> "Gill Murray" <gillmurray1@nowhere.net> wrote in message
>> news:48Q_h.76$iY3.57@trnddc08...
>>
>>>Better, buy some of the bagged chicken leg quarters, and make your own
>>>broth. It tastes a heck of a lot better. freezes and is cheaper!!!
>>>
>> It can also be a lot of work if you're already not feeling so good.
>> bj
>>
> Not really!! Chuck the chicken in a big pot, or crockpot; quarter an onion
> or so. Cut off the leafy parts of a head of celery; most of it the work is
> now done.Add a bunch of water. Simmer the whole mess as long as you feel
> good! Then strain the broth from the solids. Chill both . In a day or so
> when you feel perky, take the meat off the chickens, and the fat off the
> broth. Mix it all together with a bouillon cube or two. There is the base.
>

When you don't feel good, that *is* a lot of work.
You left out: go to the store & buy the stuff you don't have; decide whether
or not to toss the rest of the celery now, since you're not gonna eat it, or
wait until it rots in the fridge (because you tell yourself "this time I'll
eat it!"); find some cheesecloth for straining (can you believe I couldn't
find any last year in *3 big grocery stores* or W_mt?); wash the Great Big
Pot, probably before as well as after, since you don't use it much. Boil the
broth down to manageable amounts for storage once you've strained it.

I do save some of the work by *not* using any of the meat (it's given its
all to the broth anyway). Nor do I skim the fat off. I make the broth
*before* I (may) start feeling shitty. And when I do, I can't use a bouillon
cube. I like to be sure the broth has *plenty* of what we call "authority"
anyway, rather than depend on salt to do that job. I can add salt later, if
needed, when I'm using the broth -- depends on whatever else is going in the
pot at the time.

Fortunately, I only have to do this once every couple of years now, & I'm
generally feeling fine when I do the prep for my special test diet.
bj

bj wrote:
> "Gill Murray" <gillmurray1@nowhere.net> wrote in message
> news:ayQ_h.80$iY3.19@trnddc08...
>
>>>"Gill Murray" <gillmurray1@nowhere.net> wrote in message
>>>news:48Q_h.76$iY3.57@trnddc08...
>>>
>>>
>>>>Better, buy some of the bagged chicken leg quarters, and make your own
>>>>broth. It tastes a heck of a lot better. freezes and is cheaper!!!
>>>>
>>>
>>>It can also be a lot of work if you're already not feeling so good.
>>>bj
>>>
>>
>>Not really!! Chuck the chicken in a big pot, or crockpot; quarter an onion
>>or so. Cut off the leafy parts of a head of celery; most of it the work is
>>now done.Add a bunch of water. Simmer the whole mess as long as you feel
>>good! Then strain the broth from the solids. Chill both . In a day or so
>>when you feel perky, take the meat off the chickens, and the fat off the
>>broth. Mix it all together with a bouillon cube or two. There is the base.
>>
>
>
> When you don't feel good, that *is* a lot of work.
> You left out: go to the store & buy the stuff you don't have; decide whether
> or not to toss the rest of the celery now, since you're not gonna eat it, or
> wait until it rots in the fridge (because you tell yourself "this time I'll
> eat it!"); find some cheesecloth for straining (can you believe I couldn't
> find any last year in *3 big grocery stores* or W_mt?); wash the Great Big
> Pot, probably before as well as after, since you don't use it much. Boil the
> broth down to manageable amounts for storage once you've strained it.
>
> I do save some of the work by *not* using any of the meat (it's given its
> all to the broth anyway). Nor do I skim the fat off. I make the broth
> *before* I (may) start feeling shitty. And when I do, I can't use a bouillon
> cube. I like to be sure the broth has *plenty* of what we call "authority"
> anyway, rather than depend on salt to do that job. I can add salt later, if
> needed, when I'm using the broth -- depends on whatever else is going in the
> pot at the time.
>
> Fortunately, I only have to do this once every couple of years now, & I'm
> generally feeling fine when I do the prep for my special test diet.
> bj
>
OK, I apologise for not thinking all the way through. maybe making in
advance is good!! Incidentally, I don't bother with cheesecloth. Just
use an old strainer or colander, it works fine. The only reason I toss
in a bouillon cube is tht it gives a little more flavor and saves me the
effort of adding the individual spices.

However, what works for you is great; same as for me, and all of us.

Really hope you improve rapidly

Incidentally, I read on another group, that wrap the celery in foil and
put in the frig it lasts for quite a while. I am 70, and that was new to
me!!

Gillian

I do that too, but I keep canned chicken broth handy as well. :-)

Cheri


Gill Murray wrote in message <48Q_h.76$iY3.57@trnddc08>...
>Cheri,
>
>Better, buy some of the bagged chicken leg quarters, and make your
own
>broth. It tastes a heck of a lot better. freezes and is cheaper!!!
>
>Gill
>
>Cheri wrote:
>> I like zucchini soup when I have problems eating other things.
Slice
>> up some zucchini, I like to peel my zucchini for the soup, but you
>> don't have to, add to a couple of cans chicken stock in saucepan,
cook
>> until soft. Puree, I use a bamix and puree it in the pan, or use a
>> blender, add a bit of cream, a dab of butter, and salt and pepper
to
>> taste. Very good, and filling.
>>
>> Cheri
>>
>>
>> Julie Bove wrote in message ...
>>
>>>"Marilyn Matte" <ag868@FreeNet.Carleton.CA> wrote in message
>>>news:f1fv5v$ce7$1@theodyn.ncf.ca...
>>>
>>>>I'm at my wits end, and am looking for help. I had oral surgery
>>
>> ten days
>>
>>>>ago, and am still healing. Multiple extractions, implants and
>>
>> partials.
>>
>>>>I'm having trouble feeding myself nourishing food. What better
>>
>> place to
>>
>>>>ask for help than this group.
>>>>
>>>>Keeping my bg *up* is now my problem -- I'm having trouble doing
>>
>> that,
>>
>>>>without resorting to things that spike me.
>>>>
>>>>I'm using protein drinks, soups (pureed in the blender), yogurt
>>>>(Silhouette, sugar free), more brothy soups.
>>>>
>>>>I can't chew and even noodles are problematic.
>>>>
>>>>
>>>>Suggestions?
>>>
>>>Applesauce, pudding, baby food (might not taste good but it doesn't
>>
>> need to
>>
>>>be chewed), cooked cereals, mashed potatoes made with extra milk or
>>
>> broth,
>>
>>>Some of these things might spike you though. You may have to eat
>>
>> very
>>
>>>small quantities.
>>>
>>>
>>
>>
>>

On May 4, 4:16 pm, "Cheri" <gserviceatinreachdotcom> wrote:
> I like zucchini soup when I have problems eating other things. Slice
> up some zucchini, I like to peel my zucchini for the soup, but you
> don't have to, add to a couple of cans chicken stock in saucepan, cook
> until soft. Puree, I use a bamix and puree it in the pan, or use a
> blender, add a bit of cream, a dab of butter, and salt and pepper to
> taste. Very good, and filling.
>
> Cheri
>
>
>
>
>
> Julie Bove wrote in message ...
>
> >"Marilyn Matte" <a...@FreeNet.Carleton.CA> wrote in message
> >news:f1fv5v$ce7$1@theodyn.ncf.ca...
> >> I'm at my wits end, and am looking for help. I had oral surgery
> ten days
> >> ago, and am still healing. Multiple extractions, implants and
> partials.
>
> >> I'm having trouble feeding myself nourishing food. What better
> place to
> >> ask for help than this group.
>
> >> Keeping my bg *up* is now my problem -- I'm having trouble doing
> that,
> >> without resorting to things that spike me.
>
> >> I'm using protein drinks, soups (pureed in the blender), yogurt
> >> (Silhouette, sugar free), more brothy soups.
>
> >> I can't chew and even noodles are problematic.
>
> >> Suggestions?
>
> >Applesauce, pudding, baby food (might not taste good but it doesn't
> need to
> >be chewed), cooked cereals, mashed potatoes made with extra milk or
> broth,
> >Some of these things might spike you though. You may have to eat
> very
> >small quantities.- Hide quoted text -
>
> - Show quoted text -

That sounds delicious. Mushroom soup is another possibility--the
pureed version made with cream--especially if the OP needs to take in
some calories.

Yes, that would be very good too. When I was having skin grafting, the
doctor told me to intensify my calories...first time a doctor ever
told me that, and I did enjoy those cream soups. :-)

Cheri


Ricavito wrote in message>

That sounds delicious. Mushroom soup is another possibility--the
>pureed version made with cream--especially if the OP needs to take in
>some calories.

Marilyn Matte wrote:

> I'm at my wits end, and am looking for help. I had oral surgery ten days
> ago, and am still healing. Multiple extractions, implants and partials.
>
> I'm having trouble feeding myself nourishing food. What better place to
> ask for help than this group.
>
> Keeping my bg *up* is now my problem -- I'm having trouble doing that,
> without resorting to things that spike me.
>
> I'm using protein drinks, soups (pureed in the blender), yogurt
> (Silhouette, sugar free), more brothy soups.
>
> I can't chew and even noodles are problematic.
>
>
> Suggestions?
>
> mmm
>
>


<waves from across the river>

Whe my dad had oral surgery my mom whipped whatever (from oatmeal to
stew) with the stick blender, thinning with stock, water, milk or juice
as necessary. Increase carbs by using low fat milk or juice or the odd
pinch of sugar. Keep a can of regular coke or a juice box in the fridge
just in case. Test often - high bgs that can't be attributed to known
variables may be the first sign of infection.

I hope you feel better soon.

Vicki

Gill Murray <gillmurray1@nowhere.net> wrote:
: Cheri,

: Better, buy some of the bagged chicken leg quarters, and make your own
: broth. It tastes a heck of a lot better. freezes and is cheaper!!!

: Gill

If you have a pressure cooker you can make such stock or soup in about a
half-hour of cooking underpresure. Put 1-2 chicken quarters (I use leg
they're cheper) a big carot of two, an onion cut int largish pieces ad few
stalks of celery, saltand pepper and as much water as the cookr recommends
adn cook at full poweer 25 mins then let cool slowly.

Voila! Chicken soup. Yu can serve it without the vegetables=and chicken
or you cna puree all the vegetable and chicken (remove the bones first)
and make what my kids used to call "velvet soup."

Wendy

"W. Baker" <wbaker@panix.com> wrote in message
news:f1ioij$bk2$1@reader2.panix.com...
>
> If you have a pressure cooker you can make such stock or soup in about a
> half-hour of cooking underpresure. Put 1-2 chicken quarters (I use leg
> they're cheper) a big carot of two, an onion cut int largish pieces ad few
> stalks of celery, saltand pepper and as much water as the cookr recommends
> adn cook at full poweer 25 mins then let cool slowly.
>
> Voila! Chicken soup. Yu can serve it without the vegetables=and chicken
> or you cna puree all the vegetable and chicken (remove the bones first)
> and make what my kids used to call "velvet soup."
>

At the risk of sounding like a cracked, if not broken, record -- that's just
as much work as using a stock pot. It's only the pot that does less.
*You* still have to do the prep & the straining & the cleaning up!
bj

bj <bjones44@bellatlantic.net> wrote:
: "W. Baker" <wbaker@panix.com> wrote in message
: news:f1ioij$bk2$1@reader2.panix.com...
: >
: > If you have a pressure cooker you can make such stock or soup in about a
: > half-hour of cooking underpresure. Put 1-2 chicken quarters (I use leg
: > they're cheper) a big carot of two, an onion cut int largish pieces ad few
: > stalks of celery, saltand pepper and as much water as the cookr recommends
: > adn cook at full poweer 25 mins then let cool slowly.
: >
: > Voila! Chicken soup. Yu can serve it without the vegetables=and chicken
: > or you cna puree all the vegetable and chicken (remove the bones first)
: > and make what my kids used to call "velvet soup."
: >

: At the risk of sounding like a cracked, if not broken, record -- that's just
: as much work as using a stock pot. It's only the pot that does less.
: *You* still have to do the prep & the straining & the cleaning up!
: bj

Yes, bu tyou don't have to hag around the whole day, andif soeone needs
some, you can have it redy for lunch. In addition, as you are making only
a few quarts of the soup with one or two chicken quarter, not the enormous
pots ful I usually make with the big pot, it takes far less time to cut
one big carrot and one onion and 1 or two stalks of celery to make the
pressure cooker full than for the three hour cooking big pot. How long
does it take to dump the small potful inot a strainer or colander if that
is your choice? In addition, if you use bottom quarters it is very fat to
desin and de bone the chicken, then just use a stick blemder to puree.

Wendy

On Sun, 06 May 2007 17:01:22 GMT, "bj"
<bjones44@bellatlantic.net> wrote:

>"W. Baker" <wbaker@panix.com> wrote in message
>news:f1ioij$bk2$1@reader2.panix.com...
>>
>> If you have a pressure cooker you can make such stock or soup in about a
>> half-hour of cooking underpresure. Put 1-2 chicken quarters (I use leg
>> they're cheper) a big carot of two, an onion cut int largish pieces ad few
>> stalks of celery, saltand pepper and as much water as the cookr recommends
>> adn cook at full poweer 25 mins then let cool slowly.
>>
>> Voila! Chicken soup. Yu can serve it without the vegetables=and chicken
>> or you cna puree all the vegetable and chicken (remove the bones first)
>> and make what my kids used to call "velvet soup."
>>
>
>At the risk of sounding like a cracked, if not broken, record -- that's just
>as much work as using a stock pot. It's only the pot that does less.
>*You* still have to do the prep & the straining & the cleaning up!
>bj
>
>
I've been watching the thread with fascination. What's the
big deal about the "prep & the straining & the cleaning up"?
Whatever the cooking method. Even if you only did it for a
serve or two now.

But you only need do it once every so often to make lots of
soup to stick in the freezer for future use. So if you do it
regularly while you're well, there is always a serve or two
in the freezer for those times when you're not.

By chance, today will be "soup" and "casseroles" day -
roughly once every three weeks. A relaxed hour or so of
slicing, chopping, pre-cooking, stirring, then doing
something else while it bubbles on the stove (soup) or cooks
in the oven (casseroles), ten minutes to blend and mix, do
something else while it all cools, leave overnight in the
fridge, then 20 minutes tomorrow putting it all in single
serve containers in the freezer for the future. Clean three
or four pots and bowls and you're done.

Add the time up yourself. Even if you add in the earlier "go
to the store & buy the stuff you don't have; decide whether
or not to toss the rest of the celery now, since you're not
gonna eat it, or wait until it rots in the fridge (because
you tell yourself "this time I'll eat it!"); find some
cheesecloth for straining (can you believe I couldn't
find any last year in *3 big grocery stores* or W_mt?);"

Spread over 10 serves of soup and about a dozen casserole
serves it isn't a lot.

My "go to the store" problem was different. Only recently we
finally decided to toss all those cans of soup, baked beans
and similar that were sitting in the pantry taking up space
ever since we discovered what they do to my BG's.



Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Venice, Aquileia and Trieste

>>At the risk of sounding like a cracked, if not broken, record -- that's
>>just
>>as much work as using a stock pot. It's only the pot that does less.
>>*You* still have to do the prep & the straining & the cleaning up!
>>bj

"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
news:1vls33dohab2drpc90n3qnbr8pi8ahagig@4ax.com...
>>
> I've been watching the thread with fascination. What's the
> big deal about the "prep & the straining & the cleaning up"?
> Whatever the cooking method. Even if you only did it for a
> serve or two now.
>
> But you only need do it once every so often to make lots of
> soup to stick in the freezer for future use. So if you do it
> regularly while you're well, there is always a serve or two
> in the freezer for those times when you're not.
>

Some of us don't find it relaxing or fun to do; i.e. it's a *chore*. Doing
it occasionally is bad enough. *Now way* would I do it regularly if I can
avoid it! All I'm doing is saying that's how I (& probably some others) feel
about it.

My freezer space is limited. (You probably wouldn't like what it *is* full
of anyway.)

If I don't *have* to make certain things "from scratch", then I don't. But
occasionally I do have to; I'm glad it isn't more often! If I am inspired to
"cook for real" there are things I'd rather make than chicken stock anyway.

I guess this is the typical disconnect between people who like doing
<whatever> & say "what's the big deal?" vs those who don't.
bj

That's exactly how I feel, and the canned broth tastes fine to me. I
do make stock once in a great while, but like you, I don't want to do
it regularly, and it doesn't have a whole lot of importance in my
life. :-)

Cheri


bj wrote in message... speaking of making homemade chicken stock vs
canned.

<_tw%h.4172$pW5.1255@trnddc07>...
>Some of us don't find it relaxing or fun to do; i.e. it's a *chore*.
Doing
>it occasionally is bad enough. *Now way* would I do it regularly if I
can
>avoid it! All I'm doing is saying that's how I (& probably some
others) feel
>about it.

"bj" <bjones44@bellatlantic.net> wrote in message
news:_tw%h.4172$pW5.1255@trnddc07...
> >>At the risk of sounding like a cracked, if not broken, record -- that's
> >>just
> >>as much work as using a stock pot. It's only the pot that does less.
> >>*You* still have to do the prep & the straining & the cleaning up!
> >>bj
>
> "Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
> news:1vls33dohab2drpc90n3qnbr8pi8ahagig@4ax.com...
> >>
> > I've been watching the thread with fascination. What's the
> > big deal about the "prep & the straining & the cleaning up"?
> > Whatever the cooking method. Even if you only did it for a
> > serve or two now.
> >
> > But you only need do it once every so often to make lots of
> > soup to stick in the freezer for future use. So if you do it
> > regularly while you're well, there is always a serve or two
> > in the freezer for those times when you're not.
> >
>
> Some of us don't find it relaxing or fun to do; i.e. it's a *chore*. Doing
> it occasionally is bad enough. *Now way* would I do it regularly if I can
> avoid it! All I'm doing is saying that's how I (& probably some others)
feel
> about it.
>
> My freezer space is limited. (You probably wouldn't like what it *is* full
> of anyway.)
>
> If I don't *have* to make certain things "from scratch", then I don't. But
> occasionally I do have to; I'm glad it isn't more often! If I am inspired
to
> "cook for real" there are things I'd rather make than chicken stock
anyway.
>
> I guess this is the typical disconnect between people who like doing
> <whatever> & say "what's the big deal?" vs those who don't.

I think we are getting away from the subject line. Liquid and pureed food is
what the OP is looking for. I'd much prefer a nice fresh home made chicken
soup to a packet of over salted, packet soup etc. Having an oral problem
shouldn't mean you have to eat something crappy or full of tons of
unnecessary ingredients.

"bj" <bjones44@bellatlantic.net> wrote in message
news:_tw%h.4172$pW5.1255@trnddc07...

> Some of us don't find it relaxing or fun to do; i.e. it's a *chore*. Doing
> it occasionally is bad enough. *Now way* would I do it regularly if I can
> avoid it! All I'm doing is saying that's how I (& probably some others)
> feel about it.
>
> My freezer space is limited. (You probably wouldn't like what it *is* full
> of anyway.)
>
> If I don't *have* to make certain things "from scratch", then I don't. But
> occasionally I do have to; I'm glad it isn't more often! If I am inspired
> to "cook for real" there are things I'd rather make than chicken stock
> anyway.
>
> I guess this is the typical disconnect between people who like doing
> <whatever> & say "what's the big deal?" vs those who don't.

I am one who likes to cook most things from scratch. And yet I have never
made chicken stock from scratch, nor would I. I've done vegetable stock
from scratch a few times. It's a lot less work or so it seems. But these
days I don't make any sort of stock from scratch. I can buy these yummy
little packets that you just mix with water. My daughter and I are not
allergic to them. They taste good and they don't take up much space. Yes,
they're expensive. But I don't care. I don't have any freezer space
either, despite the fact that I have two refrigerators.

The small fridge freezer contains frozen treats like Amazake nut shakes,
sorbet and popsicles. Also contains some gluten free bread and baked
things.

The larger fridge freezer has another loaf of gluten free bread (store was
closing it out for $1 a loaf), ice cream, sorbet, popsicles, meat, veggies
and berries. It is packed. So packed that if you move something you risk
an avalanche.

"Ozgirl" <are_we_there_yet@maccas.com> wrote in message
news:133t7caplnl2j0e@news.supernews.com...

>
> I think we are getting away from the subject line. Liquid and pureed food
> is
> what the OP is looking for. I'd much prefer a nice fresh home made chicken
> soup to a packet of over salted, packet soup etc. Having an oral problem
> shouldn't mean you have to eat something crappy or full of tons of
> unnecessary ingredients.

Maybe you can't get good premade stock in Australia but you can here. It's
organic and doesn't contain any unnecessary ingredients. You can even get
low sodium stock if that's what you want. And I do mean stock and not
bouillon. I have several kinds in my house. Some is ready to use and in a
carton. I bought it last week when daughter and I were sick to our stomachs
and eating nothing but chicken, rice and broth. The chicken came from a
can. I was too sick to mess with cooking chicken. Yes, the cartons take up
a bit of space but it was danged convenient and on sale too.

I have some concentrate that comes in two forms. One is in a small jar.
You mix a teaspoon of it in a cup of water and refrigerate the rest. The
other comes in a box. The box has little plastic pouches of concentrated
liquid inside. One pouch and a cup of water and you're good to go. I like
the concentrate for other reasons. It's perfect for making dairy free
mashed potatoes. I drain most of the cooking water off, saving a bit in
case I need more liquid. I then add some of the concentrate, matching the
flavor to the type of meat I am making. I might add some green onions,
parsley, salt and pepper. I taste it and add more of the concentrate if
needed. And if the mixture is too stiff, I add some of the cooking water
back in. This would also be a good food to eat if you can't chew...provided
you can eat potatoes. Just use more of the broth concentrate and water to
make a really soft, runny consistency.

On Mon, 07 May 2007 03:52:30 GMT, "Julie Bove"
<juliebove@verizon.net> wrote:

>Maybe you can't get good premade stock in Australia but you can here.

Of course we do Julie. You'd be surprised at what we can
buy out here in the remote reaches of the far side of the
world...

I just prefer not to waste things - and to make my own.
Cheaper and tastier. YMMV of course:-)


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Venice, Aquileia and Trieste

"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
news:799t335n972bp3o7vmagsmmh0acei7dk7j@4ax.com...
> On Mon, 07 May 2007 03:52:30 GMT, "Julie Bove"
> <juliebov