Eating Well on Dialysis

Walnut Rice

From Cooking Light, September 2008. Again, 1/4 cup of walnuts is divided among 8 servings. Just be sure to limit your serving size to 2/3 cup.

2 3/4 cups water
1/4 cup dry white wine
Pinch of Kosher salt
1 1/2 cups uncooked long-grain white rice
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup walnuts, toasted and chopped
2 tablespoons toasted walnut oil
1/4 teaspoon freshly ground black pepper

1. Bring first 3 ingredients to a boil in a medium saucepan; add rice. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed. Remove from heat. Stir in parsley, walnuts, walnut oil and pepper. Makes 8 servings.

Roast Chicken with Pears, Shallots and Walnuts

From Cooking Light, September 2008. The recipe calls for 1/4 cup walnut halves divided among 6 servings. If you really can't allow yourself any leeway in potassium and phosphorus, leave the nuts for your non-dialysis diet family or friends.

1 (4-lb.) whole roasting chicken
2 garlic cloves, peeled and crushed
2 fresh rosemary sprigs
1 lemon, quartered
2 teaspoons chopped fresh rosemary
Kosher salt
1 teaspoon olive oil
6 shallots, peeled and quartered
3 firm pears, peeled, cored, and each cut into 8 wedges
1/2 cup fat-free low-sodium chicken broth
1/4 cup walnut halves
1/2 cup water
3 tablespoons Champagne vinegar
2 tablespoons honey
1 tablespoon fresh lemon juice
1 garlic clove, minced
2 teaspoons toasted walnut oil

1. Preheat oven to 425 degrees F.

2. Remove and discard giblets and neck from chicken. Place 2 crushed garlic cloves, rosemary sprigs and lemon in body cavity. Combine chopped rosemary, pinch of Kosher salt and olive oil. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub oil mixture under skin. Lift wing tips up and over back; tuck under chicken. Tie legs together with twine. Place chicken, breast side up, in a roasting pan.

3. Bake at 425 degrees F. for 25 minutes. Arrange shallots and pears around chicken. Add broth to pan; baste chicken. Bake 30 minutes. Stir pears and shallots; baste chicken. Add walnuts to pan. Bake an additional 10 minutes or until a thermometer inserted in the meaty part of thigh registers 165 degrees F. Let stand 20 minutes.

4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; add 1/2 cup water. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard remaining fat. Return drippings to pan, and cook over medium heat, scraping pan to loosen browned bits. Add remaining pinch of salt, vinegar, honey, juice and 1 minced garlic clove; cook until reduced to 1/2 cup (about 4 minutes). Remove from heat; stir in walnut oil.

5. Remove skin from chicken; discard skin. Carve chicken; arrange chicken and pear mixture on a platter. Serve with sauce. Makes 6 servings.

Baba Ghanoush

From "Low Fat Living."

2 medium eggplants, sliced
2 cloves garlic, unpeeled
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons minced fresh parsley
Pinch of kosher salt
Freshly ground black pepper

Place the eggplant and garlic on a lightly oiled broiler pan or grill. Coat the eggplant very lightly with olive oil cooking spray. Cook for several minutes, until the garlic peel is browned. Turn the garlic and cook for a few minutes more, until browned. Remove the garlic.

Continue cooking the eggplant until lightly browned on one side. Turn the slices and cook until browned. Remove the skin from the garlic and eggplant.

In a blender or food processor, puree the garlic and eggplant until smooth. As the mixture blends, add the lemon juice, olive oil, parsley, salt and pepper to taste. Taste to adjust the seasonings and serve at room temperature with wedges of pita bread. Makes 2 1/2 cups.

Specialty Green Beans

From "Low Fat Living."

1 lb. whole green beans
2 teaspoons olive oil
4 cloves garlic, thinly sliced
1/2 tablespoon reduced-sodium soy sauce
Freshly ground black pepper
Red pepper flakes
1 teaspoon sugar

Steam the beans for 5 minutes, or until bright green and partially cooked. Drain well. Warm the oil in a large nonstick frying pan over medium heat. Add the garlic and cook for 3 minutes. Stir in the beans, soy sauce, black pepper and red pepper flakes to taste, and sugar. Toss until the beans are well-coated. Cook for about 10 minutes, stirring often, until the beans are tender. Makes 4 servings.

Fettuccine with Roasted Red Pepper Sauce

From "Low Fat Living."

1 teaspoon olive oil
1/4 cup chopped onions
1 large clove garlic, minced
3/4 cup sliced roasted red peppers
4 pecan halves
1 teaspoon balsamic vinegar
1/4 cup nonfat chicken or vegetable broth
Pinch of salt (optional)
Freshly ground black pepper
Red pepper flakes (optional)
12 oz. fettuccine

Warm the oil in a small saucepan over medium heat. Add the onions and garlic. Cook for several minutes, still on medium heat. In a blender or food processor, combine the onion mixture, roasted red peppers and pecans. Puree until smooth. Pour the puree back into the saucepan. Stir in the vinegar, broth and salt, black pepper and red pepper flakes (if using) to taste. Taste and adjust the seasonings. Keep warm on the lowest heat.

Cook the fettuccine in a large pot of boiling water for 8 to 10 minutes, or until al dente. Drain and rinse the pasta. Toss with the sauce and serve immediately. Makes 4 servings.

Honey-Glazed Baby Carrots

From "Low Fat Living." Carrots are a moderate potassium vegetable, with 177 mg K in a 1/2 cup serving.

1 tablespoon unsalted butter or margarine
2 tablespoons minced shallots or onions
4 cups baby carrots (1 1/4 lbs.)
1 cup nonfat chicken or vegetable broth
2 1/2 tablespoons honey
1/4 teaspoon ground nutmeg
1 tablespoon chopped fresh parsley
Pinch of salt (optional)
Freshly ground black pepper

Melt the butter or margarine in a large saucepan over medium heat. Add the shallots or onions. Cook for 2 minutes. Stir in the carrots and broth. Bring to a boil. Reduce the heat to low and cook, covered, for 15 minutes, or until the carrots are just tender. Raise the heat to medium high. Add the honey, nutmeg, parsley and salt (if using) and pepper to taste. Stir until the sauce becomes syrupy. Makes 8 servings.

Couscous Pilaf

From "Low Fat Living."

1 tablespoon unsalted butter or canola oil
1 tablespoon minced shallots
1 tablespoon minced fresh parsley
3 1/3 cups water
Pinch of kosher salt (optional)
Freshly ground black pepper
1 1/2 boxes (10 oz. each) couscous

Warm the butter or oil in a large saucepan over medium heat. Add the shallots and parsley; cook for several minutes. Add the water, salt (if using) and pepper to taste. Bring the mixture to a boil. Pour in the couscous, cover and remove from the heat. Let stand for 5 minutes. Before serving, fluff the couscous lightly with a fork. Makes 8 servings.

Chicken Baked with Sherry-Peach Sauce

From "Low Fat Living."

8 bone-in, skinless chicken breast halves
Garlic powder
Freshly ground black pepper
2 onions, sliced
1 cup nonfat chicken broth
1/2 cup brown sugar
2 tablespoons arrowroot
1 cup chili sauce
1 cup sherry
1 1/2 cups sliced peaches

Cut any excess fat from the chicken. Place the chicken, bone side down, in a single layer in a large baking dish. Season with garlic powder and pepper. Broil for several minutes, until the chicken is slightly browned. Set aside.

Coat a medium saucepan with non-stick spray. Cook the onions over medium heat for 5 minutes. Add the broth, brown sugar, arrowroot and chili sauce. Raise the heat to high and bring the sauce to a boil, stirring constantly. Remove the pan from the heat and pour the sauce over the chicken.

Cover the chicken with a piece of foil. Refrigerate until ready to bake or continue with the next step.

Preheat the oven to 350 degrees F. Bake the chicken for 30 minutes. Remove the foil and pour the sherry and peaches over the chicken. Bake uncovered, basting occasionally, for 30 minutes more, or until the chicken is cooked through and the sauce is bubbling. Makes 8 servings.

Chicken Cutlets with Raspberry Vinaigrette

From "Low Fat Living."

4 boneless, skinless chicken breast halves
Freshly ground black pepper
Pinch of kosher salt
1 tablespoon canola oil or unsalted butter
1/4 cup dry white wine
2 tablespoons raspberry vinegar
1 cup fresh or frozen raspberries

Place the chicken between pieces of wax paper or plastic wrap. Using a meat mallet, pound slightly, to an even thickness. Season with pepper and salt.

Warm the oil or butter in a large non-stick frying pan over medium heat. Add the chicken and cook for 5 to 10 minutes, or until lightly browned on each side and cooked throughout. Remove the chicken to a platter and keep warm.

Add the wine, vinegar and raspberries to the pan. Raise the heat to high and cook until the sauce thickens slightly. Pour the sauce over the warm chicken and serve immediately. Makes 4 servings.

Sweet Pea Guacamole

Adapted from "Low Fat Living." Since avocados are high in potassium, peas make a good alternative.

1/2 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons canned chopped green chili peppers
1 tablespoon olive oil
1 lb. frozen sweet peas, thawed
Pinch of kosher salt
1/4 teaspoon ground cumin
1/4 cup finely chopped red onions
1/4 cup finely chopped sweet red pepper

In a blender or food processor, combine the cilantro, lime juice, chili peppers and oil. Add the peas, salt and cumin. Puree until smooth. Pour into a serving bowl and stir in the onions and red pepper. Season with black pepper. Refrigerate until ready to serve. Makes 6 servings.