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Have a heart, keep it healthy

Join us in our healthy heart journey sharing the recipes and what we learn along the way, helping hubby after his heart attack.

Oh brother, what a year!

11:11 am | Publish by Craftyslh

Update
When hubby had his heart attack, he was told it was hereditary! He prompted the rest of his family to get checked out to ensure they were fit and healthy. His own cholesterol check has just come back with a score of 2.7, the same as his last checkup in February, the Dr is very impressed and it's all because we are following the Mediterranean Diet as recommended in the heart books that all patients receive whilst in the Royal Bournemouth Hospital Heart Unit.

Imagine, when the week before the October half-term his younger brother was admitted by ambulance to hospital mid heart attack, one stent later and he was safe, but would need further treatment. It was a tough half-term, but he returned home to recuperate and seemed OK.
Unfortunately, he was readmitted at the beginning of December to hospital with chest pains and shortness of breath, they kept him in and yesterday he had a triple bypass operation. He's doing fine, but obviously, it will take time for him to get his fitness back. He's going to be in hospital over Christmas, but he will have the best care and treatment and hopefully well timed visitors to keep his spirits up without tiring him out allowing him plenty of rest and sleep to speed his recovery.

It is tough for patients and their families during these times, not only are you worried about the patient, keeping their spirits up, but you have also got to think about the costs for the patient of watching TV, lack of wifi, cost of car parking.

Why the Mediterranean Diet?
Back to the importance of diet through all of this. If your arteries get blocked, it's not as simple as putting a descaler through them as you would with your water pipes, the trick is not to get them furred up in the first place. It is frustrating seeing so many cookery programmes on TV using butter, red meats, sugar and high fats, these ingredients are addictive, if you see them you crave them and therefore eat the wrong foods.

We are currently trying to work out a starter for our Christmas lunch that isn't filled with calories, but we are now unable to serve crustaceans as Dad has an allergy, so the hunt is underway for a suitable recipe to please all.

Our mission this Christmas is to "Eat yourself well", so lots of nutrients will be needed, be prepared to eat a rainbow.

Remember for those people who take Warfarin to thin the blood, that they cannot eat Cranberries, so we've discovered that Cumberland Sauce is a perfect accompaniment to the Roast Turkey. I tend to use a jar of redcurrant jelly, make the sauce the day before and pop it back in the jar (after a thorough wash and sterilization), don't forget to re-label the jar with a special message, "Hand's off Mum's Cumberland Sauce" is a favourite with us.

Wishing everyone a Very Merry Christmas and a Happy and Healthy New Year.

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Minestrone Soup

3:40 pm | Publish by Craftyslh

Ingredients
1 onion, finely chopped
2 carrots, chopped
1 large celery stick (including leaves), chopped
2 large tomatoes, chopped
large handful of mixed beans/peas (french, runner, pencil podded)
2 tablespoons tomato puree
1 pint water
1 veg stock cube/pod
1 handful of broken spaghetti
salt and pepper
Optional
either fresh basil leaves or fresh red chilli 

Method
Put all the ingredients into a pan, bring to the boil and simmer until tender. If you want the soup to be a little thicker, then continue cooking until slightly reduced.

Tip
You can also add some finely shredded green cabbage to the pot 5 minutes before serving.


Labels: basil, carrot, celery, chilli, french beans, onion, peas, spaghetti, tomato 0 comments

Savoury rice with hake - and another update on hubby

8:24 pm | Publish by Craftyslh

Time for another operation for my husband, he was booked in for another couple of stents to be fitted on Friday, but when in theatre, five were fitted. So recovery is going to be a little longer than expected. So thankful to the amazing cardiac team at Royal Bournemouth Hospital for their care. 
Hubby is naturally not feeling very hungry and only fancies gentle food, his request was fish and rice.
I wanted to use basmati rice as it has low glycemic index and better than white long grain and hubby isn't keen on brown rice, so I did some research and developed the following recipe.
Waitrose Frozen hake fillets are amazing, they are perfect for this dish.

Ingredients
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 banana red pepper, finely sliced
3 medium tomatoes, chopped
1 cup basmati rice
1 chicken stock cube
Water to cover by 1/2 inch
1 cup frozen peas
4 hake frozen fillets
Salt and pepper

Method
Heat oil in a large sauté pan (make sure you have a lid for it).
Add onion, garlic and peppers, gently sauté for 1 minute add tomato and cook until soft.
Add the rice and fry gently mixing for about 1 minute. Add the stock cube and water and bring to the boil. Season. Add the frozen peas, stir, then lay the hake over the top pushing the fillets just under the liquid. Cover and simmer very gently until all the liquid has evaporated. Don't stir, just leave the pan to steam. Carefully serve onto plates, fluffing the rice slightly with a fork.

Labels: basmati rice, garlic, Hake, onion, peas, red pepper, tomato 0 comments

Oven Baked - Southern Fried Chicken

2:05 pm | Publish by Craftyslh

Trying to get southern fried chicken that isn't deep fried and is gluten free is impossible unless you make it yourself. I've created the following recipe and it is so easy to make and much better than a well known fast food.

Oven Baked - Southern Fried Chicken

Ingredients

3 legs of chicken - cut into thighs and drumsticks
1 oz lactofree butter
1 egg
Coating
6 oz plain gluten free flour
1 tsp paprika
1 tsp dried sage
1 tsp dried thyme
1/2 tsp ground mace
1/2 tsp umami dust (Waitrose stock this)

Method

Preheat oven to Gas 6. Put an 11 inch roasting tray in the oven, it needs sides to capture the juices and oils as they are released. Heat the tray whilst you are coating the chicken.
Mix all the coating ingredients in a zip lock large bag, zip closed and then shake to mix.
Dip and coat a piece of chicken in the beaten egg, then drop the chicken in the zip bag and coat with the seasoned flour, keep moving until all of the egg is coated. Put on a plate and coat the remaining pieces of chicken in the same way.
Remove the tray from the oven and smear the butter over the bottom of the tray, making sure it coats all of the bottom. Place the chicken evenly onto the tray.
Put in the over and bake for 20 minutes, turn over half-way through and continue baking.
Check chicken is cooked by piercing chicken thigh with a sharp knife, check that the chicken isn't pink.

The wing joints are also great especially if you joint your own chicken.
To make chicken nuggets, use breast meat cut into chunks.

Labels: chicken, egg, gluten free 0 comments

Tuna fishcakes

1:00 pm | Publish by Craftyslh

There was some riced (mashed) potato left after dinner the night before. Wondered what to make with it, bright idea, Tuna Fishcakes.
A light lunch served with salad.

Tuna Fishcakes (serves 3)

Ingredients

1 medium potato (mashed)
1 tin tuna drained and flaked
2 spring onions, finely chopped
1 free range egg, beaten
1 tablespoons capers
2 oz self-raising gluten free flour
salt and pepper
2 tablespoons olive oil

Method

Mix the all the ingredients together in a bowl, lightly season. Divide into 6 and shape into patties about 1/2 inch thick.
Heat a heavy bottomed frying pan, add the oil and make sure you swirl around the pan covering all the base.
Turn heat to medium and add the fishcakes. Fry until golden brown, about 3-4 minutes then flip onto other side, again fry until golden brown. Flip a couple more times until cooked.
Serve with a mixed salad.

Labels: egg, gluten free, potato, spring onion, tuna 0 comments

Fish, Mash and Peas + Parsley Sauce

8:34 pm | Publish by Craftyslh

Time to raid the freezer, when fish is what you fancy, there is nothing like lots of different types available so everyone has what they want. Hubby = cod, daughter and me = plaice.

Yet again, the potato was put through the ricer, leaving it light and fluffy, so much easier to serve and less "claggy".
The fish can be backed in individual foil parcels in the oven. Peas can be boiled on the top.
If you like sauce then the following is so easy to make, I always use the all-in-one method, it's simple and lump free. Easier than a packet mix too.

White Sauce

Ingredients

1oz gluten free plain flour
1oz lactofree butter
1/2 pint lacto free skimmed milk

Method

Put the flour, butter and cold milk into a small saucepan, over a gently heat using a balloon whisk keep stirring until the sauce has thickened, let the sauce bubble for a couple of minutes until the sauce is thoroughly cooked. Season 

Parsley Sauce

add 1 tablespoon finely chopped parsley, stir and serve.

Cheese Sauce

add 1 teaspoon dijon mustard and 2oz grated cheese, stir until melted and serve


Labels: cheese sauce, parsley sauce, white sauce 0 comments

Leek and Potato Soup - Simple can be all that's needed

1:00 pm | Publish by Craftyslh

Gently does it

When you aren't feeling quite as good as you should, slightly off colour then soup maybe all you fancy. Hubby was feeling a bit grotty today, didn't fancy food, but had to eat to enable him to take his meds. I needed to have something ready for him to eat if he started to feel like it, what to cook, I decided that very simple Leek and Potato soup would be a failsafe, plus I could put into a pour and store bag and pop in the fridge for later.

Leek and Potato Soup

Ingredients

1lb Potatoes, peeled and sliced into 1/2 inch slices
1 Leek, washed and sliced
1 Vegetable stock cube
Water to cover
Seasoning

Method

Put all the ingredients in the pan and cover with enough water so that there is 1/2 inch above all the ingredients.
Bring to a boil and simmer until the potatoes are soft.
Remove from heat and then blend using a hand blender.
Season to taste. If serving at a dinner party, you can add a swirl of cream and a few chopped chives, but for convalescing leave out the cream.

If chilled, this is a great vichyssoise.

Success, later in the afternoon just after his nap a bowl of this soup was just what hubby fancied.

Labels: dairy free, gluten free, leek, potato, vegetarian 0 comments
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    • ▼  December (1)
      • Oh brother, what a year!
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About

We have always valued Organic and Free Range produce, knowing that it has more nutrients and less chemicals. Shopping locally, keeps our farmers in business and saves food miles. Growing our own vegetables when we can is great, we just need to come to an arrangement with the pests (especially the slugs) that we also want to eat the food. Cooking is how I relax and I love to provide fresh meals, full of goodness, low fat and also flavoured with herbs from our garden. We need to change our diet from the red meat bias that we have had to a white meat/fish bias, plus more vegetarian dishes. This blog is going to show our journey towards a "heart healthy" diet for the whole family.

My cookery blogs

  • Crafty cooking
    Slow Cooker Garlic & Herb Guinea Fowl with Rustic Vegetables
  • Crafty crusade for gluten and dairy free food
    Time for change
  • Cooking with kids
    Quorn medley and Quinoa
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