Learning to deal with disphagia.

Well, add to the side effects of my surgery an inability to swallow.  It is unknown at this point how long it will last.  So, as I make up recipies to drink/imbibe, I will have them to resource here.

Ok.  Dr. prescription is for Thicken It! (or Thick It!).  Either way, its not paid for by insurance.  At walmart in el paso, it was $19 before tax.  That can is only slightly larger than a container of baby formula.  Not encouraging.

So, creative one that I am, I came home and am trying my own thickeners from my own cupboard. 

12 oz water, 3 ice cubes, 1/2 teaspoon Guar Gum, lime wedge, squeeze of Xagave.  Can taste the guar gum.  Use less next  time.

Orange Drink.
Pineapple Juice
Ice
Jello 1/3 packet
1/8 tsp guar gum
water.  Blend

Gluten Free Zucchini Bread by Bob's Red Mill

Every summer up north we were inundated with zucchini.  When I became aware of my Celiac disease, I had no idea what to do with all my zucchini until I came across this recipe.

Ingredients:
1/3 c. Oil
1 c. brown or turbinado sugar
2 large eggs
1/2 c. applesauce
1 tsp. vanilla
2 c. Bob's Red Mill GF All Purpose Flour
2 1/2 tsp. GF Baking powder
2 tsp. cinnamon
1 1/2 tsp. xanthan gum
3/4 tsp. salt
1/2 tsp. ground cloves
2 c. shredded zucchini
1/2 c. chopped nuts (pecans, walnuts, etc) optional
1/4 c. raisins
Cooking spray

Directions:
Preheat oven to 350F. Coat 2 8x4 loaf pans evenly with cooking spray. In large bowl, cream oil, sugar, eggs, applesauce and vanilla until smooth and creamy.  In separate bowl, combine dry ingredients.  Reserve 3 Tbs in small bowl and toss nuts and raisins (this way they don't sink to the bottom of the loaf pan and burn).  Mix together wet and dry ingredients and shredded zuccchini.  When combined, toss in gently the coated raisins and nuts.  Drop batter into loaf pans evenly and bake for 60-65 minutes.  Cover loaves with foil for last 20 minutes of cooking to avoid over browning.  Remove from oven and set on cooling rack for 10 minutes before removing from from pans.
*The more Bob's Red Mill ingredients or Gluten free ingredients you can find, the safer the end product will be.

Ham with Pineapple Sauce

Ham of any size: I prefer not a raw ham.  They scare me with the germ phobias.  Place the ham flat (or cut) side down in the pan.  For a fancy dinner, slice diamond shapes into the skin of the ham.  At each diamond point, shove in a whole clove, point part down.  This way the flower shape of the clove is visible. Mix one cup of orange juice with one cup of brown sugar and smear the paste over the ham. Bake at 325F, or as package directs for size and temperature for the ham.  You can continue to baste every 30 minutes with Orange juice mixed with 2 tbs of brown sugar.  Adding about 2 cups of water to the pan will ensure evenly moist ham.  this will impress the inlaws and any bosses coming over for dinner.

My shortcut, leave it in the oven and forget about it: Place ham cut side down.  Sprinkle with ground cloves.  Pour 2 cups of water in the pan. Cover and bake at 325F until you are ready to eat.  Serve with Pineapple sauce.

Pineapple Sauce (need to double for 12+ people)
1 c. brown sugar
1 Tbs. corn starch
1/4 tsp. salt
Combine in saucepan.
 81/2 oz crushed pineapple, juice and all
2 Tbs. Lemon juice (fresh tastes slightly better)
1 Tbs. Mustard -- the kind for hamburgers and hotdogs, not the powdered mustard

Cook over medium heat until mixture boils.  Boil for 1 minute.  Serve in a pretty bowl and ladle over lovely ham slices.  It is our family favorite recipe for  three or four generations now.

Chex Pumpkin Pie Crunch GF

Items needed:
small bowl
small microwaveable bowl
fork
large microwaveable bowl (7 cups or larger)
plastic flexible mixing spoon

Ingredients:
1/4 cup brown sugar (I like dark brown sugar because it gives a caramel flavor.  If only light brown, I add 1 Tbs    molasses.  To each, his own.)
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1/4 c. butter, margarine or oil
2 tsp. vanilla
6 c. favorite GF Chex cereal (could even use popcorn)
1 c. pecans (optional)

Instructions:
In small bowl, mix sugar and spices.  In the small microwaveable bowl, melt butter/margarine. Cool and add vanilla.  In the large bowl, put cereal/popcorn and nuts.  Pour cooled liquid over the cereal/popcorn and nuts.  Mix evenly.  Sprinkle sugar and spices over the cereal/popcorn and nuts.  Stir until coated.
Microwave for one minute and stir.  Repeat 4 more times or until mixture begins to brown.  Spread on waxed paper or cookie sheet until cool.  Keep in an airtight  container or storage bag.