ratsrcute
Assistant Cook
- Joined
- Oct 5, 2007
- Messages
- 29
I had weight-loss surgery on April 28. In a few weeks I'll be done with the liquid stage of the post-op diet and move on to pureed foods. My primary care physician encourages me to go on a low-carb diet. I'm wondering if I could get suggestions about low-carb recipes, such as a good cookbook, and also some guidance about what would work well pureed.
What I mean is-- suppose I find a recipe for something with chicken and cheese in the cookbook. But now suppose I want to puree it. I have a stick blender, and I know that it will probably take some extra liquid to get a nice puree, but other than that I don't know if "cheesy chicken" is something that purees up nicely. And I have to figure out what kind of liquid to use (stock? milk? water?) so that it tastes good.
Just looking for general guidelines right now. I'll probably have more specific questions later.
What I mean is-- suppose I find a recipe for something with chicken and cheese in the cookbook. But now suppose I want to puree it. I have a stick blender, and I know that it will probably take some extra liquid to get a nice puree, but other than that I don't know if "cheesy chicken" is something that purees up nicely. And I have to figure out what kind of liquid to use (stock? milk? water?) so that it tastes good.
Just looking for general guidelines right now. I'll probably have more specific questions later.