Tuesday, January 10, 2017

Kale Chips with a Twist

Kale Chips with a Twist    

This past holiday I made Kale chips.  Upon arriving home I purchased a bag of organic kale from my local Safeway and planned to make again, however, then I found this recipe.  My dad loves to eat his greens (spinach mostly) with vinegar. He has been a good boy and eating lots of salad, etc. in his attempt to be healthy and please Nurse Tiffany.  He has gained 3 lbs since I last blogged and that is a MAJOR victory.  He even went up a pants size!  So, this will be on the menu this evening...I'll let you know how it goes...

Kale Chips 24

Kale Chips

Theresa Peters 11

"Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts."           


50 m 2 servings 174 cals


  • Prep
  • Cook
  • Ready In
  1. Preheat an oven to 300 degrees F (150 degrees C).
  2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
  3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
  4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. - I will most definitely be using this trick.  When I ruin pans it make the old man fuss!

Sunday, November 13, 2016

Crockpot Cabbage and Ground Turkey Stew

Lucky for us, Dad's brother is also a wonderful gardener.  His specialty being cabbage.  So we can thank this inspiration to him.  It is delicious and dad has had several servings even before it was cooked to tender status.  He likes his cabbage "crunchy" and thank God he can eat it that way now.  Dental surgeries completed, eating a more diverse diet is now possible...filet mignon has even been on the menu as of late...there is always hope.  Without hope we die.

If you have a fresh head of cabbage to cook I recommend this recipe.  It is almost like a gourmet tomato soup!

Crockpot Cabbage/Ground Turkey Stew

Nutritional Info

  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 144.4
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 859.1 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 13.3 g

View full nutritional breakdown of Crockpot Cabbage/Ground Turkey Stew calories by ingredient
Submitted by:


Wonderfully flavorful, filling
Number of Servings: 10


    1 chopped head of cabbage (or as much as you can fit in!)
    1 (28 ounce) can crushed tomatoes
    1 large onion, chopped
    1 garlic clove, minced
    1 pound ground turkey or beef, browned and drained
    3 tablespoons brown sugar
    2 tablespoons lemon juice
    6 cups beef stock
    1 teaspoon salt
    1 teaspoon black pepper Coupons
    1/4 cup red wine (optional) 


Place all the ingredients in a large crockpot (mine is 5 1/2 quart), placing the meat on top. Cook 5 -6 hours on low

Saturday, August 20, 2016


It has dawned on me recently that my dad's cranky disposition is because the man is "hangry." Aka. Hungry and therefore angry.  He is so because unfortunately he just can't quite eat what he would like to in the manner he would like to just yet.  You see with a new jaw, came new muscles, tendons etc. He is on his way to mastering his new body, but it is still a process...

So, today, as we were watching T.V. , he says "Hey, Tiffany, can't I eat T.V. dinners?" What's funny is that I had just bought an individual frozen lasagna and offered it up.  He is happily eating it as we speak.

It is hard to be told that you should be able to do something and you can't.  I understand his frustration.  If there is anything at all that I can do to bring him some comfort then I should try.  No, a frozen "T.V. dinner" is not ideal nutrition, but desperate times call for desperate measures and if he can do it and build confidence in the future pleasure of food again then why not?

He just said, "This is the best food I've had in months."  I'll take it.

Monday, July 25, 2016

Large Lima Beans in the Crockpot

It has been several months since my last post and it is hard to believe that we are closing in on the one year mark  of  the surgery date (7/31/15).  I am happy to report that my dad has yet to have a cigarette since that day AND all he has to do to remind himself why he quit is think of his first days in the ICU.  He never thought that he would make it home and here he is!  We have continued to go to all of the required follow up appointments including scans and dental surgeries.  He is doing well and maintaining weight though not quite gaining yet...I am always finding new things to add to his diet (chia seeds, etc.)

He has always had a love of beans so I am going to attempt some lima beans today.  They are in the crock pot as I write and will cook while we head to Baltimore for yet another follow up visit.  I am confident that he is a living success story and am grateful for the time that I had to spend with him nursing him back to health.  I have grown as a person this year in well roundedness; spending countless hours listening to  NPR going to and fro have provided memorable bonding time. Not to mention all the baseball games on TV! 
I got the recipe below from Livestrong.com, even though Lance Armstrong lied, his cancer recovery continues to be an inspiration to many...

How to Cook Large Lima Beans in a Crock Pot

How to Cook Large Lima Beans in a Crock Pot
How to Cook Large Lima Beans in a Crock Pot Photo Credit Lawrence Roberts/Demand Media

As the name suggests, large lima beans are a supersized version of the pale green legume. Up to an inch long, they have a mild flavor and creamy, buttery texture. Lima beans pack a nutritious punch, as well. One 1/2-cup serving provides 5 grams of fiber and 6 grams of protein with no fat or cholesterol. Preparing them in your slow cooker instead of purchasing canned varieties also allows you to control the sodium levels. Lima beans are an appealing side dish, especially when mixed with corn and tomatoes to create a flavorful succotash. They can also be used as a base for a satisfying salad. Add chopped raw vegetables and toss with your favorite dressing for a quick, healthy meal.

Step 1

How to Cook Large Lima Beans in a Crock Pot
Photo Credit Lawrence Roberts/Demand Media
Sort through the beans and remove any debris or broken beans. Rinse the beans through a colander under cold, running water. I bought my beans at Safeway and several were broken, I threw them in anyway...)

Step 2

How to Cook Large Lima Beans in a Crock Pot
Photo Credit Lawrence Roberts/Demand Media
Soak the beans to reduce indigestion and speed up the cooking process. Place the beans in a large bowl and cover with 3 inches of cold water. Allow them to soak at room temperature for at least 8 hours.

Step 3 (I chose the overnight soak method instead)

How to Cook Large Lima Beans in a Crock Pot
Photo Credit Lawrence Roberts/Demand Media
Speed up the soaking process by quickly boiling the beans first, if you are in a hurry. Put the beans in a large pot and cover with 3 inches of cold water. Bring to a boil and allow the beans to boil for 3 minutes before removing from heat. Cover the beans and allow them to soak at room temperature for 1 hour. 

Step 4

How to Cook Large Lima Beans in a Crock Pot
Photo Credit Lawrence Roberts/Demand Media
Drain the beans of their soaking water and transfer them to your slow cooker. If you wish, toss in aromatics to flavor the beans. Quartered onions, bay leaves and whole cloves of garlic all add flavor. Pour enough water in the slow cooker to cover the beans by 2 inches.

Step 5

How to Cook Large Lima Beans in a Crock Pot
Photo Credit Lawrence Roberts/Demand Media
Cover the slow cooker and set to High. Allow the beans to cook for 2 hours, or until they are tender enough for you liking. Season with salt and pepper to taste before serving. I will be cooking for 3 hours.

Monday, February 15, 2016

Cream of Wheat

After dental surgery this past week, we are back to a soft food diet...no biggie for us.  Dad went grocery shopping  yesterday  and came home with this product of which he enjoyed 2 servings today.  He is making great progress though strides in the weight department still proves difficult. Lymphadema therapy keeps us busy and soon his new teeth will be as set as they will ever be!

I continue to be amazed at "modern" medicine and the blessing of still having him in my life.  As I reach a major birthday milestone this week I am so glad to have my dad here.

Keep posted for monthly updates...

Friday, January 29, 2016

Sun Dried Burgers with Avocado Smear

Nurse Tiffany: "I am about to make a new recipe."
Patient Paw: "Oh Nooooooo."

Hmmmm...how is one to feel after that??  I am NOT deterred!  I am going to make a new recipe that I found in a recent mailing and he is going to like it!

Once I got started he meandered  in and said..."might be good."

It is.

Upon sitting down to eat, he said, "Thank you,Tiffany, it was very different. Very tasty."

I served with a side of cottage cheese and flax seed oil mixed in like the Budwig protocol. He can eat it now but won't. I suppose now that he can choose what he can eat it is not as easy for me to decide for him. There are worse things 🤗

Saturday, January 16, 2016

Energy Balls


I can't believe that I haven't posted anything new since November! In some ways it feels like a lifetime ago.

Delbert continues to make strides in his health and is currently undergoing Lymphadema therapy. He goes twice weekly and post surgery progress is being made.  We have one more dental surgery at the end of this month and surely all of the soft food knowledge gathered will continue to be a help.

Doctoring up the Ensure drinks have been the best plan as of late to get nutrition into his body. He is free to eat anything he likes now and boy does he try! However all those hotdogs,cheeseburgers and supreme pizzas that he had missed do little to help with a full body recovery, maybe more mental than anything else 😉.

Having gone back to work instead of being Nurse Tiffany full time has put a damper on kitchen creativity, so I was excited to try a new recipe this evening. The dough is currently chilling and will be rolled into balls soon. I plan to roll a few without chocolate chips in them just for the old feller.  It makes me happy to contribute positively to his health. Weight loss continues to be an issue and a little fattening up is just what I like to do...with healthy fats, of course.

Happy New Year.  Happy because we're still here.