Cooking With Purpose

Finding Your Inner Chef:

“You will succeed if you persevere; and you will find a joy in overcoming obstacles.”—Helen Keller

Food is about more than eating. It is strongly bound to cultural traditions and rituals. For me cooking brings me back to my grandmothers’ kitchens where I learned and observed traditions in action. When I cook, I bring those memories and practices into my kitchen and add to them. I want our dining experiences to honor our past and present.

When Naomi was in the hospital, I began thinking about her diet and the challenges that we would be facing. Many of the recipes I found were good for her kidneys but not for her heart. Like everything about this journey, I was overwhelmed and ill-prepared when I began.

First, I searched for and found a renal cookbook. That cookbook provided more than recipes. It gave me a chance to think differently. There were recipes on Fresenius’ and DaVita’s websites as well. I found that could adapt them and make them my own.

Once again, I learned that it was all about balance. I wanted to cook meals that reflected our likes as well as our traditions. For example, In the past I had always roasted chicken with a lemon inside like my grandmother did. Now when I roast chicken, I put onion and garlic inside. I use chicken broth without sodium to bast. I can make our traditional stuffing and vegetables to complete the meal. Traditions are important to maintain.

I cook cardiac and renal recipes that are low in sodium and sugar. In addition, they are low in potassium and phosphorous but high in protein. We have a lot of fresh vegetables, fruit, hormone free meats and fresh fish. I plan my trips to the farm, fish market, organic market and regular market.  Each has items that are well suited for us.

I find cooking relaxing, and I love blending flavors. When the herbs are fresh they add so much to the meal, not to mention the flavor. The smell of freshly chopped basil fills the room. I love walking out the back door to our fresh herbs. I get satisfaction picking them and playing around with them in a variety of ways. Fresh ingredients add to the dining experience.

When I was beginning this part of the journey, it was a challenge, and a friend reminded me of that when I was sharing the featured recipe below. We have always loved Chinese food but with Naomi’s dietary restrictions restaurant foods are not

an option. I have come up with a few of these recipes that I will share over time. Feel free to adapt and change them to make them your own.

The recipe below came to me when I was thinking about sweet and sour dishes from our past dining experiences. The renal cookbook I mentioned earlier had a great sweet and sour meatloaf recipe. I took that sauce and adapted it to create a Sweet and Sour Eggplant recipe. This can be made as a vegetarian side dish without protein, or you can add your favorite protein. In addition, you can make it spicy or mild. Enjoy!

Sweet and Sour Eggplant

made with or without protein

Ingredients:

3-4  Small Eggplants – Cut into strips

(You can use graffiti, Chinese or any variety. I especially like the purple ones, but you can mix and match.)

1 Red Pepper – Cut into strips and in half

1 large container of Mushrooms – Sliced the mushrooms

1½ cups of White Vinegar (Start with a cup and add more to taste)

4-5 Tablespoons of Dark Brown Sugar

2 Teaspoons Sun Luck Hoisin Sauce

2 Tablespoons of chopped fresh Basil (you can use more if you like)

4-5 Cloves of garlic–minced

3 Tablespoons of Sesame Oil

2-3 Tablespoons of Extra Virgin Olive Oil

½ cup Broth (I use No Sodium Chicken Broth)

Chili Powder – optional

Garlic Powder

Choice of Protein

Ground Pork (used here)

Other Protein Choices:
-Chicken – chicken tenders cooked and then cut in chunks

-Firm tofu – cut into chunks

Preparing the Protein:

I cook the protein separately and season it with garlic powder and olive oil as needed. Then I add it to the eggplant mixture below.

Preparing the Eggplant Mixture:

1. Mix the vinegar and brown sugar together and add the Hoisin Sauce. You want to yield about 2 cups total. Taste and adjust as needed.
2. In a large skillet combine the oils.
3. Add the minced Garlic and Eggplant and heat.
4. If you need more liquid add ½ cup of low sodium chicken broth to the mix. (You can use another broth depending on your needs.)
5. Mix the vinegar and brown sugar together and add the Hoisin Sauce. You want to yield about 2 cups total. Taste and adjust as needed.
6. In a large skillet combine the oils.
7. Add the minced Garlic and Eggplant and heat.
8. If you need more liquid add ½ cup of low sodium chicken broth to the mix. (You can use another broth depending on your needs.)
9. Add mushrooms and start cooking, cover as needed.
10. In a small skillet brown and cook the Ground Pork (or protein of your choice). Break the ground pork into small pieces and season with Garlic Powder.
11. Once the Pork is drained add it to the mostly cooked Eggplant
12. Add the Sweet and Sour Mixture.
13. Add the Red Pepper and stir
14. Add Fresh Basil and stir
15. Add a few shakes of Garlic powder and stir
16. Optional: If you like your food on the spicy side, shake in some Chili Powder and Stir
17. Let the mixture cook and boil down then turn the heat down. Make sure not to cook away all of the liquid
18. Stir and Cover as needed
19. Make sure the Eggplant is fully cooked.
20. Serve with rice if you like

We have had this dish meat-free; we have also tried it with all the proteins above. It reheats and freezes beautifully and is versatile and delicious!