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Showing posts from 2017

Lemon Parm Pasta - Printer

Lemon Parmigiano Pasta
This is one of my favorite spring and summer pasta dishes.  Requested often when I visit my friends or they come over for dinner.  In addition, it is quick and easy.

1/2 lb long pasta (spaghetti, fettuccine, etc.)1/2 onion, chopped3 lemons (zest of 2 lemons)1/3 cup olive o1/4 cup fresh parsley1/3 cup freshly grated Parmesan salt/pepperTotal Time: 30 minutes

Start by putting a large pot of water on the stove, as this recipe will not take long to make.

Heat a large skillet big enough to hold the pasta, add the olive oil and onions.  After a few minutes, add the zest of the two lemons and juice from 2 and 1/2.  Reserve the other 1/2 for garnish.  Let cook for about 10 minutes on a medium to low heat (this is called infusing the oil).  Cook the pasta until almost done (al dente), and then add directly to the oil mixture.  You may want to add a little pasta water to moisten up the dish.

Next, add the parsley and salt/pepper and mix.  Turn off the heat and add …

Pasta/Squash/Carrots/Cream Sauce - Printer

This dish is based on a very popular food trend, squash spirals. I don’t use a “sprializer” in this recipe, but feel free to break yours out if you have one lying around. You can also buy those pre spiraled packages of veggies that are often found in the produce department. 

     I prefer to use my peeler and and strips with similar shaped pasta like pappardelle or linguine. Having similar shapes will allow you to sneak in some veggies in a dish for those who might be averse.      The ease and speed of this recipe allows for you to make a quick meal that will look and taste like a chef stopped by the house to cook for your family. In addition, the kidney friendly nature of this recipe won’t deter those at the table who don’t have those difficulties.  Ingredients: 1 lb. linguine or pappardelle or other wide pasta1 zucchini1 yellow squash1 cup heavy cream1 medium sized carrot3 cloves garlic8 leaves fresh basil2 tbsp butter1/2 cup freshly grated Parmigiana ReggianoSalt/pepperDirections: Star…

Chicken French - Printer

This recipe is full of good proteins that we all need. They are considered High Biologic Proteins, but the meal will be a little high is phosphorus, so remember to take your binders, if appropriate.
Chicken French served with a a side of pasta and spinach.
2 lbs. Boneless Skinless Chicken Breast - I split them horizontally so they are even and thin.
1 cup all purpose flour
3 eggs
1/4 cup freshly grated Parmesan
1/2 cup olive oil or vegetable oil for frying
1/4 lb (one stick) unsalted butter
2 lemons - zest and juice needed.
!/2 cup Sherry wine - You can use another dry white wine, if you want to experiment
Fresh garlic is also an option when you make the sauce. I prefer mine without. 
One more lemon for garish
Start by slicing your chicken breast lengthwise, so you have thinner and consistent sizes for frying.
Next prepare your breading station, just 2 parts in this recipe.  Place your eggs in one bowl, and whisk.  Combine your flour, salt, pepper, and Parmesan in the next bo…

Hot Sauce recipe. Video/Survey

Making your own Pepper Sauce
Click the photo to watch the video
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Click here for Print Version

Squash and Carrot pasta in a cream sauce - Video

Pasta with squash, Carrots in a cream sauce

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A story of Proteins.

Proteins. We hear plenty about them in our discussions about health and nutrition. They are another necessary aspect of diet for all individuals. For Chronic Kidney Disease (CKD) patients the discussion is even more important, and it changes as the disease progresses. 
What is a protein? Well, Webster (that’s a dictionary for you younger folk) defines protein as a nutrient found in food, such as meat, milk, eggs, and beans. Proteins are made up of chains of amino acids with varying sizes. Sounds like high school science class again. Ugh. 
Proteins and amino acids are the building blocks of life. That makes them really important. They help the body build and repair tissues. They are needed for strengthening bones, muscles, skin, and blood. If you are a dialysis patient this is extremely pertinent for all those needle sticks and the risk of infection. Ok, so these proteins have chains of amino acids each of different length and combinations. (I know, science - but it will be short and will…

Lemon Parmesan Pasta Video/survey

Lemon Parmesan Pasta Video

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Milk and Phosphorus

Milk and Phosphorus
Chronic Kidney Disease (CKD) patients, and especially those on dialysis - referred to as End Stage Renal Disease (ESRD) - are told to limit the intake of milk and dairy products. 
The reason for this is the nutritional contents of milk. One cup of whole milk (8 oz.) contains about 10% of the recommended daily intake (RDI - I know, so many initials to remember), 22% of phosphorus, and 23% of saturated fat. That’s very high for a glass of milk.  Especially because you will find phosphorus in nearly all of the foods we eat. So getting almost one quarter of your RDI in a small glass of milk could  push you over the recommended limit. 
So why is this a problem? People with functioning kidneys can process out excess amounts of nutrients through urination. Have you ever heard the joke about certain vitamins and supplements? It just creates expensive urine. 
That’s right, if you ingest more nutrients that your body needs, you just pee it out. That’s not to say that there isn’t…

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