Eating Well on Dialysis

French Toast

From the Illinois Council on Renal Nutrition.

1 egg
1/4 cup non-dairy creamer
1/8 teaspoon vanilla
4 slices stale white bread
1 tablespoon unsalted margarine or butter

Beat egg with milk and vanilla. Dip bread in egg mixture until box sides are covered. Fry in melted margarine in hot skillet or griddle until golden brown on both sides. For a different taste, sprinkle 1/4 teaspoon cinnamon in the batter. I like to add a light grating of fresh nutmeg as well. Try your favorite low-potassium preserves or powdered sugar as topping. Makes 2 servings.

Nutrient content per serving: Protein 8 g Sodium 90 mg Potassium 140 mg Phosphorus 120 mg

Fresh Pork Sausage

From the Illinois Council on Renal Nutrition. I've fiddled with this recipe a bit, adding some crushed low-sodium crackers to hold in some of the moisture; without it, I thought these turned out a little dense and dry rather than tender.

3/4 lb. ground pork
1 tablespoon minced parsley
1/2 teaspoon rubbed sage
1/2 teaspoon paprika
1/4 teaspoon onion powder or grated onion
1/4 teaspoon thyme leaves
1/4 teaspoon fennel seeds
1/4 teaspoon pepper
10 crushed low-sodium saltines

Thirty minutes before serving: Combine all ingredients in a medium bowl with hands. Shape mixture into six 1-inch-thick round patties. In a 12-inch skillet, over medium heat, cook patties until they are browned on both sides and cooked throughout, about 20 minutes, turning occasionally. Makes 6 servings.

Nutrient content per 1 patty: Protein 14 g Sodium 45 mg Potassium 210 mg Phosphorus 110 mg

Omelet

From the Illinois Council on Renal Nutrition cookbook. I like to add snipped fresh chives to my omelets or scrambled eggs. Really, just about any low-potassium vegetable works well in an omelet.

2 eggs
1/4 teaspoon basil
1/8 teaspoon parsley
1 tablespoon water
1 teaspoon unsalted margarine or butter
2 teaspoons chopped onion
1 to 2 tablespoons chopped green pepper

Cook onions and green pepper in margarine and remove from pan. Beat eggs; add water or milk and herbs. Pour eggs into frying pan. As the omelet sets, lift with a spatula to let the uncooked portion of the omelet to flow to the bottom. When omelet is completely set, add the filling, fold over and serve. Makes 1 serving.

Nutrient contents: 11 g protein 150 mg sodium 125 mg potassium 21 mg phosphorus

Morning Muffins

From the Illinois Council on Renal Nutrition cookbook.

5 tablespoons unsalted margarine or butter
1/2 cup sugar
1 1/2 eggs
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 cup non-dairy creamer
1 teaspoon vanilla

Cream together margarine and sugar. Add egg and mix well. Mix dry ingredients and add to creamed mixture. Alternate with milk and vanilla. Grease muffin pan. Fill 1/2 full with batter and top with mixture of cinnamon and sugar. Bake at 350 degrees F. for 20 to 25 minutes. Makes 16 servings, 1 muffin serving size.

Nutrients per serving: 3 g protein 210 mg sodium 65 mg potassium 24 mg phosphorus

Pork Chops with Creamy Cheese Grits

From "Kidney Friendly Comfort Foods." For a hearty breakfast, or a substantial lunch or dinner. I just like to make up the grits and have them with eggs, over easy or sunny-side-up. They do reheat well in the microwave.

4 lean pork chops or sliced pork tenderloin (3 oz. each)
3 cups water
3/4 cup quick-cooking grits
2 teaspoons unsalted margarine or butter
4 oz. cream cheese
1/2 teaspoon ground white pepper

In a large skillet, brown the pork chops over medium heat, turning once to brown both sides. Do not cover. Continue to cook the chops uncovered, turning occasionally. A 3/4-inch chop will take about 6 to 10 minutes total cooking time. Thinner cuts will take less time. In a heavy saucepan, bring the water to a rapid boil. Gradually stir in grits and cook, stirring constantly, until grits are creamy and thick. Remove from heat and stir in margarine and cream cheese. Add white pepper and serve. Makes 4 servings.

 Nutrients per serving: 282 mg phosphorus 138 mg sodium 422 mg potassium 28 g protein

Country Vegetable Quiche

From "Kidney Friendly Comfort Foods."

1 tablespoon unsalted margarine or butter
1/4 cup onion, chopped
1 (10-oz.) package frozen mixed vegetables (corn, carrots, green beans, peas)
1 (9-inch) refrigerated, ready-to-use pie crust
1 teaspoon all-purpose flour
6 eggs
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried dill

Melt unsalted margarine in a heavy medium skillet over medium-high heat. Add onion and cook until translucent, about 8 minutes. Add mixed vegetables and cook about 3 minutes. Let mixture cool slightly. Preheat oven to 375 degrees F. Dust one side of pie crust with flour. Transfer pie crust to 9-inch pie plate, floured side down. Press into pan, sealing any cracks. Trim edges, and place onion and mixed vegetables on the bottom of the crust. Beat eggs, pepper, nutmeg and dill weed in large bowl, and then pour over mixed vegetables. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve. Makes 6 servings.

 Nutrients per serving: 122 mg phosphorus 214 mg sodium 189 mg potassium 8 g protein

Grrr!

Apparently I am having issues with Typepad, because the last two recipes I have posted turned up blank. Typepad reformatted its Compose screen, so maybe that's why. I've gone back through and made sure my upcoming recipes are formatted correctly, so a new recipe should appear for you tomorrow. I apologize for any inconvenience.

Kentucky Crunch French Toast

From "Kidney Friendly Comfort Foods."

4 eggs, slightly beaten
2 tablespoons sugar
3/4 cup liquid non-dairy creamer (like Coffee Rich)
1 teaspoon vanilla extract
6 slices white bread (not whole wheat)
1 1/2 cups corn flakes, slightly crushed
3 tablespoons unsalted margarine or butter
3 tablespoons cinnamon
3 tablespoons sugar

Mix the eggs, sugar, non-dairy creamer and vanilla in a shallow dish or pie plate. Soak the bread in the mixture until soft, turning once. In another large shallow baking dish, spread the corn flakes, then coat all the soaked bread slices with corn flakes on each side.

Add the margarine to the skillet or griddle and cook the bread slices over medium high heat, turning to brown on each side. Mix cinnamon and sugar together in separate bowl. Sprinkle over top of slices and serve.

Makes 6 servings, 1 slice each. Nutrients per serving:
82 mg phosphorus
244 mg sodium
127 mg potassium
6 g protein

Aunt Betty's Blueberry Pancakes

This begins a Festival of Breakfast here at Eating Well on Dialysis. I realize its a category I've neglected lately, yet it's one of the easiest and most satisfying to follow the dialysis diet. This recipe is from "Kidney Friendly Comfort Foods."

1 1/2 cups sifted plain all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
1 cup buttermilk
2 tablespoons unsalted margarine or butter, melted
2 eggs, slightly beaten
1 cup fresh, frozen or canned blueberries, rinsed

Sift together flour, baking powder and sugar. In a mixing bowl, stir together the dry ingredients. Make a well in the center and add the remaining ingredients. Stir, starting at the center and gradually mix in the dry ingredients to make a smooth batter. Begin cooking immediately.

Heat a heavy 12-inch skillet or griddle and grease it lightly. Using a 1/3 cup measuring cup, spoon out pancakes and cook until done, flipping pancake only once.

Makes 12 pancakes, 2 per serving. Nutrients per serving:
100 mg phosphorus
196 mg sodium
128 mg potassium
7 g protein

Swedish Meatballs

From "Cooking Without a Grain of Salt."

1 lb. ground round
1/2 lb. ground pork
1/2 tablespoon minced onions
1 tablespoon vegetable oil
1 beaten egg
1/2 cup low-sodium bread crumbs or crushed corn flakes
1 teaspoon brown sugar
1/4 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
2 cups boiling water

Fry onions in vegetable oil. Mix all ingredients with onions. Form into small balls, brown well in onion fat. Cover with boiling water and simmer meatballs, covered for 20 to 30 minutes. Remove meatballs to a warm casserole.

For gravy:
2 cups stock (the water in which the meatballs have cooked)
2 tablespoons flour
4 teaspoons lemon juice

Pour off all but 4 tablespoons of the stock into another pan. Blend in flour. Stir the gravy until thick. Add remainder of the stock slowly, stirring constantly. Add lemon juice. Pour over meatballs and serve. Makes 6 servings.