I'm going out on a limb here. I have a few recipes that will work for him, but take a bit of effort. they are deliscious in their own right thou, and so are worth making for everyone in your family to enjoy.
Breakfast: Fruit Smoothies can be made with a brick of silken tofu, 1 cored apple (leave the peelings on), one peeled carot, 1 cored pear with skin, a banana or two, sugar or Splenda, 1 can crushed pineapple. Blend until smooth. Deliscious, nutritious, and no chewing.
Tender omlet with Velveeta, minced ham, and minced mushrooms.
Oatmeal flavored with maple syrup, or brown sugar, cinamon, and butter.
Goodweed's World Famous Pancakes (very tender and moist. not rubbery).
Supper (Evening Meal): Poached fish fillets with dill and tarragon. Mashed sweet potatoes, steamed carrots with honey and butter, riced potatoes with butter and ranch dressing or gravy.
Goodweed's Chicken Meatballs (Extracted from one of my own cookbooks):
Chinese Chicken Meatballs
Theres this great restaurant just down the road a bit from my home. They serve some fine food at this place. One of my wifes favorite dishes served at this establishment is chicken meatballs. They are good. Ive had them.
Well, to make a long story short, I had to try to make something similar at home. The results of my efforts (and this is according to my wife, folks) are chicken meat balls of superior quality to the ones found at the restaurant. These are especially good with pineapple sweet & sour sauce.
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Ingredients:
1 large chicken breast
2 large chicken thighs
3 stalks celery
tsp. salt
1 clove garlic
1 tsp. onion powder
1 medium egg, lightly beaten
Skin and remove the chicken from the bones and either mince in food-processor, or run through a meat grinder. Mince the garlic and add with the onion powder to the meat. Finely chop the celery and add it to the chicken with the remaining ingredients. Mix well.
The trick to these meatballs is egg. Lacking sufficient fat to hold them together, the protein rich egg white coats each morsel of meat, acting like the fat in a hamburger. It binds them.
Shape into 1 inch meatballs and gently sauté until lightly browned on all sides. Serve with Pineapple Sweet & Sour Sauce, white rice and butter, and with steamed carrots. Arrange artistically on dark plates and serve.
Makes approximately 24 meatballs.
Any meats cooked in the pressure cooker will be tender enough for him.
Goodweeds Mexican Volcano (again from one of my cookbooks):
Mexican Volcano:
You'll wow the crowds, and give yourself some idea your own
artistic ability. The flavor is South of the Border. The theme
is fun. Award winning Balderson Aged Cheddar adds flavor to
the dish while Mozzarella creates visual effect.
Your family and friends will be amazed by your creativity, and the quality of the meat-loaf. In this recipe, we use bread crumbs to increase the volume while maintaining flavor and texture. Thus, you save money without sacrificing quality.
Ingredients:
1 lb. ground beef
1/2 lb. bulk Chorizo (or Italian sausage)
1 tbs. chili powder
1/2 tbs. cayenne pepper
1/4 cup chopped fresh Jalapeno peppers
1/4 cup bread crumbs
1/4 cup ketchup
3/4 cup enchilada sauce, or salsa
1/2 cup shredded mozzarella cheese
1/4 cup Balderson 2 year old Medium Cheddar Cheese
1 large egg
Preheat the oven to 375'- F. Remove the Chorizo from its
casing. Mix together the ground beef, Chorizo, chili powder, cayenne pepper, jalapeno peppers, egg, Balderson Cheddar, and bread crumbs. Knead together until well mixed. Lightly grease a 12" square casserole dish and place the meat mixture into it.
Shape the mixture into a volcanic mountain with valleys and
cliffs. Show off your hidden artistic talents. Create a crater in the top suitable for about a 1/4 cup of sauce. Place the “volcano” into the oven, with a meat thermometer inserted to the center.
Cook for 45 minutes. Check the thermometer. When the
internal temperature reaches 175'- F., remove from the oven.
Pour the sauce into the crater, making sure that rivulets of
sauce run down the mountain sides. Place strands of Mozzarella
cheese shreds onto the rivulets and in the crater to mimic the
glowing hot lava. Place in the oven until the cheese melts
slightly. Remove from the oven and place onto a serving
platter. Slice into eight equal wedges and serve with little
men made from toothpicks and Vienna sausage and toothpicks
(half covered by lava). Make trees with Broccoli to finish the
hapless village. Your kids will love it, and your guests will
gasp with delight. (Omit the little men if you want. That
might be a bit much).
And for desert, how about a good soup (from another of my cookbooks. hey, that's where some of my best recipes are
):
Strawberry Soup
Strawberries are so versatile. You can serve them fresh, unadorned, or with cream and sugar, sliced, whole, dipped in chocolate, or yogurt. They’re great in shakes, puddings, sauces, jams, etc. The strawberry is truly one of the great foods.
In this recipe, we will use them to make a refreshing soup that can be eaten hot or cold (though I prefer cold). The ingredients are simple; the method is simple; and the result is spectacular.
Ingredients:
2 cups fresh Strawberries
2 cups Milk
1 cup Heavy or Whipping Cream
½ cup sour cream
2 tbs. sugar (or equivalent sweetener of choice)
Place all ingredients, except the sugar, into a blender and puree until smooth. Pour into a suitable bowl and mix in the sugar. Refrigerate until cold. Serve with a halved fresh strawberry on top.
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I need not go on with this category except to say that you can use everything from avocado to tomato (yes, tomatoes are really a fruit) in desert soups. They can be creamy-smooth, or chunks of fruit swimming in a fruity syrup. And they don’t always have to be sweet.
Whatever your favorite fruit is, it can be served up as a compliment to any meal, or as an indulgent little snack, all by itself. Play with your favorite fruits, be they apples, peaches, or melons. And delight your family friends, and yourself with this little known category of soups.
That should give you at least some ideas.
Seeeeeeya; Goodweed of the North
