Recipes
Close-to-the-ground Recipes and tips to support
the management of Post-Omentectomy Fluid Congestion Syndrome (POFCS)
EGGS...
... for breakfast...
... for lunch ...
... for dinner ...
Food that Travels Well
-
Sweet Potato Salad
-
Quinoa Salad
-
Massaged Kale Salad
-
Overnight Oats
-
Yogurt with mix-ins
Venison and Potatoes in Dutch oven
Inspired by: https://www.realtree.com/timber-2-table-wild-game-recipes/one-skillet-venison-with-roasted-fingerling-potatoes
Ingredients:
Venison, round, salt & peppered (pieces about the size of a deck of cards)
Potatoes, white & sweet, cubed
Onions, quartered
Rosemary, ½ t + 1/2 t
Thyme. ¼ t + 1/4 t
½ C red wine
Steps:
Iron Dutch oven + butter à sear venison on both sides; remove & set aside
Same Dutch oven, add a little more butter, add potatoes + spices; brown, approx. 10 min
Add in the onions & stir to coat
Place the venison on top
Put in 350 degree oven for 15 to 20 minutes, uncovered
Dish – let rest
Sauce:
Put ½ C red wine + ½ t rosemary + ¼ t thyme in Dutch oven
Bring to a boil; simmer until reduced by half
Add some butter
Oven-Roasted Ratatouille Salad
Great recipe for CSA veggies
Red potatoes, 1-inch cubes
Eggplant, semi-rounds
Bell pepper, slices
Red onion, sliced, half-moon rings
Mushrooms, baby bella, sliced
Chick peas
Thyme, 1 t
Oregano, 1t
Basil, fresh, cut into small strips
Feta
EVOO (extra virgin olive oil)
Preheat oven to 425
T-35 min
Shake red potatoes in baggie with EVOO & coarse salt
Bake 10 minutes, turn
Add Eggplant (T-25 min.)
Shake eggplant in baggie with EVOO & thyme
Bake 10 minutes, stir
Add Other Veggies (T-15 min.)
Shake bell pepper, onion, and mushrooms in baggie with EVOO & oregano
Add Chick Peas (T-5 min.)
Shake chick peas in baggie with EVOO & basil pieces
Add fresh parsley and Feta crumbles to top before serving.
Good warm, or chilled.
Chilled version: add balsamic vinegar, salt and pepper
