I was thinking I would do a mashed potato soup with cheddar cheese that a friend had sent me. But Pat said that he had read somewhere that cheese was a no-no for wired shut people. It was too sticky and made a mess on the wires. I had delayed doing it, but could not resist this recipe with stilton cheese. I am happy to report that after you run it through the blender the cheese is apparently in such tiny pieces that it is not a problem. At least for blue cheese. I’ll try that cheddar cheese thing soon. I’ll get back to making pictures, also, but pureed soup is not that interesting to photograph. They just all kind of look the same. Here’s the recipe:
Cream of Cauliflower and Stilton Soup
- 1 1 1/2 pound head of cauliflower, chopped
- 3 Tablespoons of butter
- 1 medium onion chopped
- 3/4 cup celery chopped
- 1 leek, white and pale green parts only, chopped
- 3 Tablespoons flour
- 3 cups canned vegetable or chicken broth
- 1 cup milk
- 3 1/2 ounces Stilton cheese or any good blue cheese, crumbled
- Salt and ground white pepper to taste
Melt butter in 3 qt or larger saucepan. Saute vegetables in butter till onion is translucent. Add flour and cook stirring for about 5 minutes. Stir in broth and milk. Bring to a boil and turn down to simmer gently for 30 to 45 minutes. Stir in blue cheese and then blend in batches or use immersion blender, til smooth. Season to taste with white pepper and salt.
This is amazingly delicious. Pat says it would make a nice sauce for steak or other vegetables, roasted. It would. I’m amazed and impressed. Speaking of Pat, I’m amazed and impressed with him also, but not surprised. He has been so wonderful through all of this. Going to get me whatever I wanted at first when I was confused, frightened, and bewildered by the whole thing. He has taken good care of me and I appreciate it. Having a good partner has been one thing that the other broken jaw bloggers have mentioned as being important, and it is true. Now that I’m all competent, I can act like I can do it all on my own, but at first it was pretty scary and I wasn’t too sure of anything. It is great to have his love and support.
Lassi, without an e, is not a girl at all, but is as lovely as one. It is a drink from India, that can be made in a variety of ways. The recipe I have from Gina is for a Mango Lassi. I cannot get a picture to come out worth a flip. My camera wants to flash and then it’s all washed out. So just imagine a creamy, frothy, peachy, mangoey colored smoothie in a glass with a straw. Here’s the recipe:
- One mango’s worth of pulp, no seed, no peel
- 1 container plain yogurt
- 1 cup milk
- 1 Tablespoon sugar
- 1 cup ice
I sliced off the mango flesh running my knife along the side of the pit. Then just scooped out the fruit with a spoon, like you do avocados. Place everything in the blender and whir away. Gina says it makes 3 servings but, since it’s just me eating everything through a straw, I drink the whole thing and call it breakfast. I think next time I may add some cinnamon or nutmeg.
OK, I know mangoes don’t grow in Georgia. But now that I’ve got the method mastered, I can make a Strawberry Lassi, a Blueberry Lassi, a Blackberry Lassi, and the ultimate, a Peach Lassi. I’m ready for summer and I won’t even have wires then.
The Asparagus soup simmering along. It is very delicious.
This is another recipe from good old Gina. I have modified it just a little to get some more calcium and protein into it. My version goes like this:
2 bunches of Asparagus, tough ends removed and chopped
1 Tablespoon butter
1 Vidalia onion chopped
6 cups chicken broth
1 container Fage greek yogurt, plain
salt and pepper to taste
Melt butter in large saucepan. Saute onions and asparagus, just until onions become translucent. Add chicken broth and salt and pepper. Bring to a boil and then lower heat to simmer for 45 minutes until asparagus is very tender. You could probably go only 30 minutes if you don’t have to drink through a straw. At this point. I jar it up in 2 quart jars and put it in the fridge. It makes 4 servings that are quite large = 2 cups each. When you get ready to serve it, blend each serving with 1/4 container of yogurt. You can reheat on the stove after blending or in the microwave. If you are not getting all your sustenance from liquids, you might want to just have a cup or a cup and a half. But it is good enough to eat the big serving.
Unfortunately, these asparagus came from the grocery store, but I am watching every day to see when mine come up. I hope that it will be soon.
I went back to the oral surgeon today to check on how things are going. She said they looked good. I had been working hard to keep them clean and she was happy about that. But she noticed that I was moving my jaw a little more than I should and that the bite did not match up on each side. So she tightened me up. That wasn’t too bad. I was afraid that it might interfere with my thick soups, but everything seems to be working fine. I had some of this asparagus soup when I got home from work this evening. It was delicious.
Potato Leek Soup simmering in the pot.
This eating everything through a straw is not really that difficult. You have to spend some time cooking the food, but having real food is much better than the Ensure and gatorade diets that I have seen some jaw affected internet people advocate. I want real food, none of that chemically based edible food-like substances. Mostly, it has been just cooking good local food, like I did before, just a little more liquid than before. I do miss my salads, but hopefully they will be back soon. Today, the star is Potato Leek Soup.
- 1 bunch of leeks, white and light green parts
- 1/2 white onion
- 2 russet potatoes, peeled and cubed
- 1 Tablespoon butter
- 1 Tablespoon flour
- 4 cups chicken stock
- 1/2 cup 2 percent milk
- salt and pepper
Wash leeks carefully and slice. separate rings and rinse in cold water to remove any dirt from inside. Chop coarsely. Chop onions. Set leeks onions and potatoes aside. Melt butter in soup pot. Add flour and make a roux. Cook til it smells a little nutty, but don’t brown it. Add leeks and onions and potatoes and chicken stock. Bring up to a boil and then turn down heat and let it simmer about 30 minutes or more till everything is very tender. Blend it all til smooth in a regular blender or with an immersion blender. Add milk and bring back to a simmer. Add salt and pepper to taste.
This recipe came from Gina’s Weight Watcher Recipes, which you can click on in the sidebar to the right and find lots more delicious, healthy and real recipes.
Eating everything through a straw is starting to feel normal. I don’t want that to last for long but I guess it’s better than fighting with it. I have some kind of fruit juice and smoothies of various kinds for breakfast, but mostly my standard banana peanut butter. I made it once with canned pears instead of bananas and that was good also.
I try to have at least two kinds of soup for each meal just to have some variety. I’ve got a stack of soup recipes that we are going through. I keep at least two kinds made at all times. I’ve only had malts from the ice cream shop twice, but mostly that was subterfuge to get the big fat straws, which make drinking soup a lot easier. The thin everyday straws just don’t cut it except for water and juice. I am going to make myself a childhood favorite for a snack this afternoon or this evening for dessert. That is a Purple Cow. It is too easy and too good. Blend together 1 cup ice cream and 1/2 cup grape juice. Pour in a glass and drink with a straw. If you don’t have to drink with a straw, I prefer it lumpy and just stirred together in the glass. It’s great and you can’t have too much of that purple juice.
I’ve come up with some fairly interesting soups to keep myself hydrated and fed. The first I want to mention is split pea soup. I had already been making it just because I was trying to incorporate at least one kind of dry legume into each weeks rotation. It gets some good protein into your diet. It is especially good and only needs a little extra chicken broth for it to blend up perfectly.
- 1 Tablespoon olive oil
- 1 Onion, chopped
- 4-5 cloves of garlic chopped
- 1 cup celery chopped
- 1 carrot chopped
- 1 chipotle pepper chopped
- 1 1/2 cup of dry green split peas
- 4 cups of chicken broth
Saute the seasonings in the olive oil. Add the peas and chicken broth and stir well. Bring up to a boil and then down to simmer for about 45 minutes to an hour. The peas should be totally mush. If you are not drinking through a straw, ladle it up and squeeze a little lemon juice on top along with a dollop of really good olive oil. You can add that too if you are drinking, but then put a cup of it or a little more through the blender along with about 1/4 cup of chicken broth. It should slurp up very well.
Split Pea in the jar, waiting to be blended. It makes about 2 quarts. This is all that is left.
Carrot Ginger soup
Well, I have had the worst day. Monday was it. I could not keep anything down and it was miserable. But by Tuesday morning all the bad drugs were out of my system and I was feeling much better. I started on a rehydration campaign, drinking lots of water and juice and getting myself stronger. Pat got me a malt from Scoops, the local ice cream shop on the square, just a few blocks from our house. It was lovely. And, it provided the motivation for me to learn how to drink from a straw with all this stuff in my mouth. It is not too bad. One thing that taught me was that I need a lot more of those big fat straws.
I went back to the doctor yesterday to see how things are going. She said that it all looked very good and that I don’t have to come back for a couple of weeks. That’s good. I have found, scrounging around on the net looking for guidance, a really good website, “Jaws Wired Shut,” http://jawswiredshut.tumblr.com/post/144140751/the-panic-button, which gives the culinary adventures of Emily Kornblut during her broken jaw experience last summer. She has some really good looking recipes on there. I made one today, the remains of which are shown above waiting in the refrigerator for the next meal. I had some at lunch, pureed in the blender. It is called Carrot Ginger Puree. It is really good.
I also made up my own breakfast smoothie, based on one I have been using all throughout my weight loss adventure, but with more protein in the peanut butter. All you do is put 1 container of greek yogurt, about 6 oz, 1/2 cup milk, 1 frozen banana, and 1 Tablespoon of Peanut Butter in the blender and whir till smooth. It has lots of good stuff and is tasty.
Well, I have really gone and done it this time. I passed out on Monday and fell and broke my jaw and four front teeth. On Friday, I have to go to the hospital and have my mouth wired shut. I will stay that way for 6 weeks. During that time I can only eat liquids. That’s right, no crunchy stuff, no chewy bread, no scallion pickles, and no salads. Ok, now let’s focus on what I can have. Those soup recipes up in the recipe section actually blend up very nicely. I can start with that. I need lots of liquids, fruit juices and water and such. I’ll need lots of calcium to help with healing. Lots of protein they say also. So, my blog will consist of lots of information about liquid diets for the next few weeks.
I made avocado ice cream yesterday. It was amazingly delicious. It is very simple and I can let it melt a little and squish it in. Here’s the recipe, adapted somewhat from Eating Well magazine:
- 3 ripe avocados
- 1 1/2 cups water
- 1/4 cup lime juice
- 3/4 cup sugar
Blend all ingredients together till very smooth. Put blender container in fridge for at least 1 hour to cool, can leave as long as 8 hours. Pour into ice cream freezer and follow manufacturers directions.
Believe me, this is good even if you can chew.