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Convey warm thoughts with warm dishes
When friends or family are ailing, you can tell them: Get well soon, and in the meantime, we've made you dinner.
By Janet K. Keeler, Times Food and Travel Editor
Published January 16, 2008
The ultimate comfort food is a covered dish delivered to relatives or friends in their time of need.
Chicken noodle soup made by a caring co-worker or a team of them brings relief in so many ways. Roasted chicken and creamy mashed potatoes nourish bodies when no one has the energy to cook. A warm meal boosts spirits, too. For people coping with illness or even a move into a new house, it's heartening to know someone is thinking about them.
Nutrition is important for new parents who are zombie-eyed from late-night feedings, but planning meals or getting to the store often take a backseat to baby. A death in the family or surgery that leaves Mom or Dad out of commission is a cause to marshal the troops for a week or more of meals.
Your job is simple if you're on the receiving end of such generosity. Write a thank-you note and sing the praises of whatever came your way, even if it was pasta five nights in a row.
For those providing food, the task is more involved than slapping together lasagna and delivering it with a look of utter concern on your face. You'll need to truly consider the needs of the people you're feeding to be helpful.
Take time to understand the concern and situation of the family. For instance, someone who has had a heart attack may need to restrict sodium and fat intake. A nursing mother will appreciate mild foods that won't upset baby's tummy.
A group that has volunteered to make and deliver food to someone should designate one contact. The contact can find out about food preferences or allergies, and also storage capabilities. Do they have room to freeze three or more casseroles?
A single contact cuts down on phone calls which can overwhelm caretakers or someone who is sick. Also, the contact can schedule leftover nights since there are bound to be some.
This is not the time to show off your culinary skills by making something so exotic nobody recognizes it. Keep it simple and include fresh ingredients when you can.
For people who don't cook, gift cards and certificates to local restaurants are good if there is someone in the house who can do the pick up. Or volunteers can offer to do it for them.
Here are some other tips for bringing comfort in the form of food:
- New neighbors will appreciate a meal on their first night but don't forget plates, napkins and utensils. Theirs may still be in boxes. Also, don't expect to be invited to stay. Tell them you'll get together when they are settled in.
- For groups providing a week or more of meals, have someone coordinate the offerings. Pasta is an easy dish to make and deliver, but most families don't want to eat spaghetti, lasagna, macaroni and cheese, baked ziti and fettuccine Alfredo on successive nights. The group leader should coordinate meals and ask participants to change their plans if there is too much of one type of meal. (See meal suggestions that accompany this story.)
- Deliver food in disposable containers or ones that the recipient can keep. Somebody who is sick doesn't need to worry about returning Mary's glass 9- by 13-inch baking dish or Tom's heirloom Bundt pan. Double up on aluminum baking pans for heavier dishes such as lasagna.
- Store frozen food in proper containers. Zipper-type plastic bags and plastic containers with tight-fitting lids are good for the freezer. Paper and cardboard allow moisture into the food and loose-fitting lids facilitate freezer burn and let other flavors seep in.
- Attach instructions, keeping in mind that the person heating the food may not know how to cook. Provide other pertinent information such as "remove plastic wrap before cooking" or "remove foil for last 10 minutes of cooking."
As a general rule, frozen casseroles are reheated in just under double the original cooking time. A lasagna that takes 45 minutes to cook will need about 80 minutes if baked frozen. If the dish has been thawed in the refrigerator overnight, the cooking time goes back to the 45 minutes. Share this information.
- It may seem helpful to make a huge pot of chili but for a single person it can cause undue guilt when she dumps half of it down the disposal. Don't make more than people can eat in one meal with a little left over. For a single person, package food in smaller quantities.
- French bread is not a side dish; vegetables are. Consider bagged salad mixes that come with salad dressing. Green beans and broccoli can be blanched, cooled, bagged and frozen, then reheated in the microwave or plunged into boiling water (attach instructions). Same with buttered noodles or rice. Mashed potatoes make everyone feel better and are easily reheated. Refrigerated crescent rolls or biscuits are a natural accompaniment to soup or stew.
- Fresh fruit, especially if it is already peeled and cut, is refreshing and nutritious.
- The main dish doesn't have to be meat-heavy. Cubes of ham in macaroni and cheese add flavor and protein. A squash gratin or a cheesy broccoli-rice bake are perfect for a light dinner (and also for some vegetarians).
- Don't forget dessert. Frozen yogurt and ice cream, cookies, brownies or pies are all good candidates. Again, don't overwhelm them with huge quantities. Just because the recipe makes a dozen cupcakes doesn't mean you have to deliver all of them to a party of two. Take six and save the rest for your family.
Think before you cook for an ailing friend and you'll really bring the comfort you intend.
Janet K. Keeler can be reached at jkeeler@sptimes or (727) 893-8586.
SOUP
Fumbo (Faux Gumbo)
2 to 3 tablespoons olive oil
1 medium onion, diced
1 green pepper, diced
1 red pepper, diced
2 stalks celery, diced
3 garlic cloves, minced
1 (14-ounce) can diced tomatoes
6 cups chicken broth
1 large potato, peeled and diced
2 to 3 cups rotisserie chicken, cut into bite-sized pieces
1 to 2 cups cooked white rice
Cayenne pepper
Salt and pepper, to taste
1 tablespoon sugar
- In large stockpot, saute onion, peppers and celery in oil for 3 minutes. Add garlic and saute 1 more minute.
- Pour in tomatoes, broth and potato pieces. Stir, bring to a low boil, then reduce heat and let simmer for 30 minutes. Add cooked chicken and rice, cayenne pepper (the amount you use depends on your family's tolerance for spicy food - four dashes is plenty for us), salt and pepper and sugar.
- Cook for another 20 to 30 minutes to bring flavors together.
Serves 6.
Source: www.recipezaar.com
ENTREE
Beef and Broccoli
1 pound beef tenderloin steaks
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/2 teaspoon vegetable oil
3 cups broccoli florets
1/4 cup water
2 tablespoons bottled teriyaki sauce
2 cups hot cooked white rice
- Cut beef crosswise into 1/8-inch-thick slices. Toss beef with ginger and garlic in medium bowl.
- Heat oil in wok or large nonstick skillet over medium heat. Add half of beef mixture; stir-fry 2 to 3 minutes or until beef is barely pink in center. Remove. Repeat with remaining beef. Remove and reserve.
- Add broccoli and water to wok; cover and steam 3 to 5 minutes or until broccoli is crisp-tender.
- Return beef and any accumulated juices to wok. Add teriyaki sauce. Cook until heated through. Serve over rice.
Serves 4.
Source: Favorite Brand Name Recipes (www.fbnr.com)
SIDE DISH
Slow-Roasted Tomato Gratin 1/2 cup extra-virgin olive oil
4 medium garlic cloves, sliced thin
1 cup lightly packed fresh basil leaves, large leaves torn into pieces
2 pounds ripe tomatoes, cored, seeded and sliced 1/2-inch thick
1 teaspoon kosher salt
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Grease the bottom of a 9- by 13-inch baking dish (or shallow casserole dish) with 2 tablespoons of the oil. Sprinkle half of the garlic and half of the basil leaves across the bottom of the dish. Lay the tomato slices in the dish, overlapping the edges, if necessary, to fit. Sprinkle with the salt and the remaining garlic, basil and oil.
- Roast until the tomatoes are slightly shriveled and their juices have been replaced with oil, about 11/2 hours. Cool at least 20 minutes or up to 1 hour before serving. Serve warm or at room temperature.
Serves 4 to 6.
Source: Best American Side Dishes from Cook's Illustrated (2005)
ENTREE
Chicken Florentine 2 tablespoons butter
2 boned and skinned chicken breast halves (about 1 pound), cut into 1-inch pieces
1/2 cup chopped yellow onion
3/4 cup long-grain white rice
1 can (14 ounces) chicken broth
1/2 package (5 ounces) frozen spinach, thawed and squeezed dry
1/2 teaspoon dried oregano
1/4 teaspoon salt
Freshly ground pepper to taste
Pinch of ground nutmeg
1/4 cup freshly grated Parmesan cheese
- Preheat oven to 350 degrees. In a large skillet over medium heat, melt butter. Add chicken and onion and saute until chicken turns opaque and onions are tender, about 5 minutes. Stir in rice.
- Add broth, spinach, oregano, salt, pepper and nutmeg and mix well. Transfer to a lightly sprayed or oiled 2-quart casserole and sprinkle with Parmesan cheese. Cover and bake until liquid is absorbed and rice is tender, about 45 minutes.
Serves 4.
Source: The Big Book of Easy Suppers by Maryana Vollstedt (Chronicle Books, 2005)
SIMPLE RELIEF
Meals that aren't spaghetti Here are suggestions for meals to take to neighbors, friends and relatives when they need a hand:
Grilled chicken Caesar salad. Pack grilled boneless, skinless chicken breasts separately and deliver with bagged Caesar salad kits (or make your own and pack components separately.) As an alternative, substitute grilled steak or skewers of grilled shrimp for the chicken .
Chili, black bean, white bean, with meat or without, whatever your specialty. Include a bag of shredded cheese and small container of sour cream for toppings, plus refrigerated biscuits or crescent rolls.
Roasted chicken. Cook one yourself or buy a rotisserie chicken. Side dishes can include mashed potatoes and blanched and bagged broccoli florets. Or make the Slow-Roasted Tomato Gratin recipe that accompanies this story.
Soup, any kind, including chicken noodle, lentil, split pea, chowders, vegetable. An easy faux gumbo recipe accompanies this story. Crackers are natural accompaniments for soup; look for something hearty. A green salad would also be a tasty addition.
Twice-baked potatoes. Load them up with all kinds of stuff, including broccoli, and you've got everything you need in one dish.
Marinated pork tenderloin. These come already marinated in a variety of flavors including lemon-pepper and mojo. Cook one up and deliver it with roasted asparagus and buttered noodles. All can easily be reheated.
Greek salad. Arrange iceberg lettuce, green pepper rings, halved cherry (or grape) tomatoes in a large bowl. Pack kalamata olives, feta cheese, dressing and potato salad (if you're going the Tarpon Springs route) separately. You could add some grilled lamb or pork chops to serve alongside.
Janet K. Keeler
[Last modified January 14, 2008, 17:25:57]
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