HOLLY JOLLY RECIPES

HAPPY HOLIDAYS

Whether you celebrate Christmas, Hanukkah or just enjoy all the festivities this time of year, our renal-friendly recipes will make this season more delightful. Many times, kidney patients feel they must deprive themselves of yummy holiday foods in order to keep their blood work in line, or decide to forget about their renal diet altogether. The good news is that you can have some yummy holiday food as long as you don’t go overboard on portions, be mindful to take all your medication on time, and do some physical activity daily. (Yes, even getting out to the mall to do your shopping counts!) Your dietitians at St. Paul’s Hospital have put together a package of recipes for you to enjoy. These recipes are high on flavor so your family and friends can enjoy them too and they won’t know they are kidney friendly unless you tell them.

HAPPY HOLIDAYS FROM YOUR RENAL DIETITIAN TEAM

Breakfast Sausages with

Cinnamon Toast This simple sausage recipe is absolutely delicious served hot at breakfast or cold the next day in a sandwich. It is full of flavour with very little salt!

Servings: 8 patties Serving Size: 1 pattie Ingredients: 1 pound ground chicken or turkey 1 garlic clove, minced 2 teaspoon ground sage ¾ teaspoon thyme ½ teaspoon dried fennel, crushed Pinch of ground nutmeg ½ teaspoon salt ½ teaspoon ground black pepper 1 large egg white 2 teaspoon vegetable oil Instructions: 1. Mix together the ground chicken, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and mix thoroughly. Cover and refrigerate for at least 15 minutes. 2. Wet your hands with cold water. Divide meat mixture into eight portions and shape into a pattie. 3. Heat not stick skillet and swirl in 1 teaspoon of oil. Fry the sausages on both sides until completely cooked and browned, about 4 minutes per side. Serve immediately with toast. For Cinnamon Toast: Spread bread with margarine. Heat frying pan on medium high heat. Toast bread on both sides until browned. Sprinkle with cinnamon and serve with sausage. Recipe submitted by Linda L. – KFC/ICC dietitian, SPH

FESTIVE PINEAPPLE CHEESE BALL

Enjoy this appetizer with low sodium crackers or assorted fruits and vegetables such as thinly sliced apple, cucumber, or carrot. Thinner slices make the portion go further!

Servings: 26 Serving size: 2 tablespoon Ingredients:

3 – 8 ounce packages cream cheese, softened 1 – 20 ounce can crushed pineapple, well drained ½ cup chopped green bell pepper ½ teaspoon garlic powder

Instructions: 1. Place softened cream cheese in a large mixing bowl. 2. Add remaining ingredients to bowl and mix well to blend. (Be sure the pineapple is thoroughly drained, squeezing liquid by hand, if needed) 3. Shape the mixture into a ball using plastic wrap. Wrap and chill overnight. 4. Serve with a variety of low salt crackers. Adapted from DaVita® Submitted by Jiak Chin K. - Peritoneal Dialysis Dietitian, SPH

Brie and Cranberry Chutney Warm from the oven, this appetizer combines the tartness of the cranberry with the rich taste of brie in a wonderful flavour combination. Use the low fat brie to save calories. Servings: 8 Serving size: 1 ounce Brie, 1 tablespoon chutney Ingredients: 1 – 12 ounce bag fresh cranberries 1/3 cup water ½ cup white sugar (or substitute ½ cup Splenda® granular) ½ cup brown sugar (or substitute ¼ cup Splenda®Brown Sugar Blend) 1 teaspoon dry mustard 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1 – 8 ounce wheel of Brie cheese low sodium crackers Instructions: Chutney:

1. Wash and drain fresh cranberries. 2. In a large skillet, bring water to a boil. Add fresh cranberries. Heat for no more than 5 minutes, just until the cranberries start to burst. 3. Add white and brown sugar ( or Splenda®). 4. Add spices and stir gently. 5. Remove from heat and let chutney cool.

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Brie: 1. Remove Brie from wrapper. Leave a half inch border of rind on top of the wheel. Cut out the center and lift out rind from center to expose the Brie inside. 2. Place Brie on a baking sheet and heat ina 350◦ F oven just until the cheese is soft to the touch and the top is slightly melted. 3. Remove Brie from oven and place on platter. 4. Pour warm chutney over Brie and serve with a variety of low sodium crackers.

Note:

Cranberry Chutney can be made up to three days ahead and refrigerated. Cranberry Chutney can also be used as a side dish for turkey, pork, or

lamb or spread on turkey sandwich. Adapted from DaVita® Submitted by Janet K. - Hemodialysis Dietitian, SPH

Shrimp with Sweet and Sour Dip

The ginger will add “zing” to this recipe that all your guest will enjoy.

Servings: 6 Serving size: 5 shrimps Ingredients: Sweet and Sour Sauce:

1 teaspoon sesame oil 1 teaspoon grated ginger root 2 tablespoon sugar 1 tablespoon rice vinegar 1 teaspoon low sodium soy sauce ¼ cup water 1 teaspoon cornstarch

Poached Shrimp: 3 slices ginger root ½ lime , cut in wedges 1 teaspoon black peppercorn ½ teaspoon sesame oil 1 pound large shrimp (non phosphate containing), peeled, deveined

Instructions: Sweet and Sour Sauce:

1. In saucepan, heat sesame oil over medium low heat. Add grated ginger, stirring for 1 minute.

2. Add sugar, vinegar, low sodium soy sauce, water and bring to a boil. 3. Dissolve cornstarch in 1 tablespoon of water. Whisk into pan and boil,

stirring constantly for 1 minute or until glossy and thickened. Let cool slightly.

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Note: Sauce can be covered and refrigerated for up to 1 day. Bring to room temperature before serving. Poach Shrimp: 1. In shallow pan, bring 4 cups water, ginger root, lime, peppercorns and sesame oil to simmer over medium high heat. 2. Add shrimp, poach for 3 minutes or until shrimp are pink. Drain well. 3. Serve shrimp with dipping sauce. Note: Shrimp can be covered and refrigerated for up to 4 hours. Submitted by Janice B. – Transplant dietitian, SPH

Pork Chops with Cranberry Rosemary Sauce

Servings: 2 Serving size: 1 chop Ingredients:

Cooking spray 1 teaspoon spicy brown mustard 2 pork chops, fat trimmed (8 ounces in total) Sauce ingredients:

1 teaspoon oil 2 Tablespoons chopped shallots 2 teaspoons all-purpose flour ½ cup no salt added chicken broth 2 Tablespoons sherry wine ¼ cup water ¼ cup dried cranberries ½ teaspoons dried rosemary

Instructions:

1. Preheat broiler and spray broiler pan with cooking spray. 2. Spread ½ teaspoon mustard on each chop and broil 6 inches from heat, 5

minutes on each side. 3. Prepare sauce:

Heat oil in skillet and sauté shallots until translucent. Sprinkle with flour and stir. Add broth, wine, and water. Stir and bring to a boil. Lower heat and add dried cranberries and rosemary. Put chops in the sauce and bring to a simmer. Cover and cook on low heat for 5 minutes.

Adapted from Cooking for David: A culinary dialysis cookbook Submitted by Winphia K. – Hemodialysis Dietitian, Cambie Unit

Holiday Relish

Servings: 6 Serving size: 2/3 cup Ingredients:

1 cup boiling water 1 small package sugar-free red gelatin 1 can cranberry sauce (jellied or whole berry) 1 apple with skin, chopped ½ cup drained mandarin oranges 1/3 cup diced celery ½ cup miniature marshmallows

Instructions:

1. Mix boiling water with gelatin and stir until dissolved. 2. Stir cranberry sauce into hot gelatin. 3. Add apples, mandarin oranges, celery and marshmallows. Chill until set.

Adapted from Cooking for David: A culinary dialysis cookbook Submitted by Winphia K. – Hemodialysis Dietitian, Cambie Unit

Cauliflower Latkes

Need to lower your potassium? Use cauliflower instead of potato for these delicious latkes. Servings: 8 Serving size: 2 latkes Ingredients: 2 eggs plus 2 egg whites ½ cup onion, chopped 1 – 32 ounce package frozen cauliflower or 1 fresh head, steamed and drained 2 tablespoon white all-purpose flour 1/8 tsp pepper non-stick cooking spray cooking oil Instructions: 1. Steam frozen or fresh cauliflower. Squeeze out excess liquid. 2. Place eggs and onion in food processor and pulse until combined. Add cauliflower, flour and pepper and process until finely chopped (do not over-process). 3. Wipe a frying pan with a paper towel dipped in oil and also spray the pan with non-stick cooking spray. 4. Heat on low until pan is hot. Drop batter by tablespoon into the pan. 5. Brown latkes on both sides, turning once. 6. Serve latkes with a spoonful of applesauce and a dollop of sour cream. Note: Keep finished pancakes warm in a 250◦ F oven while the rest are cooking. Adapted from DaVita® Submitted by Jiak Chin K. – Peritoneal Dialysis dietitian, SPH

Green Beans with Garlic, Balsamic Vinegar and Sesame Oil

This great flavour combination will add a new dimension to your green beans. Toss together just before serving to keep the beans bright green in colour. Servings: 8 Serving size: ½ cup Ingredients:

1 ½ lb (750 g) green beans 1 clove garlic, chopped 1 tbsp (15 mL) balsamic vinegar 2 tbsp (25 mL) dark sesame oil

Instructions: 1. Remove stem ends from green beans. 2. In large pot of boiling water, cook beans for 4 to 5 minutes or until tender; drain well. 3. Meanwhile, on serving platter and using the back of a fork, crush garlic with salt to form paste; stir in vinegar, then oil. 4. Add hot, warm or cold green beans; stir to coat in garlic mixture and serve. Make Ahead: Cook beans, wrap in paper towels then place in plastic bag; refrigerate for up to 1 day. Make garlic mixture up to 2 hours in advance. Recipe from Lighthearted at Home, Anne Lindsay 2010. Submitted by Jennifer H. – Hemodialysis dietitian, Richmond Unit

Steamed Tarragon Carrots Servings: 4 Serving size: ½ cup Ingredients:

3 large carrots, julienned (about 2 cups/500 mL sticks) 1 tsp (5 mL) butter or non-hydrogenated margarine ½ tsp (2 mL) dried tarragon

Instructions: 1. Place carrots in 9 inch (23 cm) microwave-safe baking dish with lid. 2. Drop butter in small pieces over carrots and sprinkle with tarragon. 3. Cover loosely with lid. Microwave on high for 2 minutes. Stir, cover and microwave on high for about 1 minute or until fork-tender. From Cook! 2011, Dietitians of Canada Submitted by Jennifer H. – Hemodialysis dietitian, Richmond Unit

Holiday Baked Stuffing To make a softer, more moist stuffing, have some low sodium chicken broth on hand to add to your stuffing. Servings: 12 Serving size: ½ cup Ingredients:

1½ cups celery, chopped 1 cup onion, chopped ½ cup margarine 15 slices white bread, cubed 1½ teaspoons sage 1 teaspoon thyme ¾ teaspoon pepper ½ teaspoon poultry seasoning Low sodium chicken broth – to moisten

Instructions:

1) Preheat oven to 325°F 2) Melt margarine in a skillet over medium heat, and sauté celery and onion.

Stir frequently. 3) Stir in 1/3 of the bread cubes. 4) Remove from heat and place bread mixture in a deep bowl. 5) Add remaining bread, sage, thyme, pepper, and poultry seasoning and mix

well. Add low sodium chicken broth to stuffing mix to moisten. 6) Place stuffing in a greased 13”x9”x2” baking dish. Cover and bake for 30

minutes. 7) Remove cover and bake an additional 15 minutes. Adapted from DaVita® Submitted by Beverley L. – Hemodialysis dietitian, SPH

Apples Baked in Cider Servings: 4 Serving size: 1 apple Ingredients:

4 medium sized baking apples (McIntosh, Granny Smith, Jona Gold, etc.) ¼ cup dried cranberries ½ cup brown sugar 1 cup apple cider (non alcoholic) ½ teaspoon cinnamon 1 Tablespoon unsalted butter or margarine Non dairy whipped topping (optional)

Instructions:

1. Core apples and peel a strip from around the top of each apple. Spoon 1 tablespoon of cranberries into the core of each apple.

2. Place apples in a small baking pan. 3. Combine brown sugar, cider, cinnamon and butter in a small saucepan.

Bring to a boil and pour over apples. 4. Bake at 350F for 45 minutes or until soft, basting occasionally. 5. Serve warm. Top with nondairy whipped topping, if desired. Adapted from DaVita® Submitted by Clara S. – Hemodialysis dietitian, SPH

Gingerbread Butter Cookies

A traditional taste at Christmas for the young and old alike. Servings: 24 cookies Serving size: 2 cookies Ingredients:

¾ cup unsalted butter at room temperature

½ cup white sugar 1 egg 2 tbsp milk ½ tsp vanilla 1 ½ cups flour ¾ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground ginger ¼ tsp ground cloves 1 tsp baking soda Decorations: Icing, candies, sprinkles etc

Instructions:

1. In a large bowl, cream together butter and sugar, then add egg. 2. Stir together milk and vanilla. Add to butter mixture. 3. In a separate bowl, combine flour, spices and baking soda. Sift into butter

mixture. Stir with wooden spoon until well combined. Gather dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

4. Preheat oven to 375 F (190 C). On a floured surface, roll out dough ¼ inch (5 mm) thick and cut with your choice of cookie cutters.

5. Place on an ungreased baking sheet and bake for 8 to 12 minutes or until golden. Cool on a wire rack. Decorate with colourful icing and sprinkles. Store cookies in a sealed container in a dry place.

Adapted from Canadian parents.com Submitted by Jennifer H. – Hemodialysis dietitian, Richmond Unit

Old Fashioned Shortbread Cookies Servings: 24 Serving size: 3 cookies Ingredients:

1 cup Softened margarine ¾ cup Packed brown sugar 2¼ cups Cake flour

Preparation:

1. Cream margarine and beat in sugar until soft and fluffy. 2. Add flour and mix. Knead dough to incorporate the flour. Form into a ball. 3. Wrap dough in plastic wrap and chill for at least 1 hour. 4. Roll dough out about ¼-inch thick on a lightly floured board. 5. Cut with cookie cutters or with a knife into diamond shapes. Bake cookies on a lightly greased cookie sheet at 325°F for 10 minutes or until lightly browned.

Optional: Decorate cookies with cinnamon, coloured sugar, or icing for some festive fun.

Adapted from Davita®

Recipe submitted by Beverley Lau – Hemodialysis dietitian, SPH