liamsaunt

Eggplant and red bell pepper stir fry with fish sauce and lime. Spicy chiles, peanuts, and cilantro on top. Brown coconut rice

I use Ina Garten's recipe. It was in her cookbook Barefoot in Paris, but it is also on the Food Network site: https://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe-1917463 Yesterday, my fish share delivery got messed up (by us, not them!). My niece is home for spring break, so my husband 'thought' he added extra salmon and catch of the week to our delivery, but nope! We got the usual amount. So, two people got salmon and two people got cod. Here is a bowl of the cod, broiled with miso in a ramen soup with summer squash zoodles and bok choy added to up the veggie count.

As heidih said, every person is different, and every chemo cocktail is different. I did chemo 8.5 years ago (not that I am counting haha!) and was given the standard literature about what to eat if/when things started tasting metallic. One thing I did personally during that time was not to eat with metal utensils or off metal plates. I used bamboo only. I have no idea if it helped at all, I'm just mentioning it as something to try. What I remember most is that acidic foods were called out as being problematic for people that have issues with metallic tastes during chemo. In general, bland foods were recommended--like cream of wheat, clear broths and simple soups, oatmeal, applesauce, plain grilled chicken, stewed fruit. simple pasta dishes (no tomato sauce), Ensure to fill the gaps if you lost your appetite. Raw vegetables and fruits, beans, rare meats and rare fish etc. and spicy foods were all not recommended, I think more out of concern for digestive upset than any other reason. My oncologist told me to just eat whatever seemed appealing at the time and not to worry about what I chose. I did not eat the recommended bland foods. I was lucky in the taste department and never lost my appetite or the ability to taste things correctly, which surprised my oncologist a bit.

Slow roasted beef tenderloin with honey mustard carrots, green beans, and cauliflower gruyere gratin

Niece is home for two weeks for her spring break, so at her request we had miso salmon rice bowls with avocado, cucumber. and roasted radishes.

I did not feel like cooking last night, so rummaged around in the freezer and found my last bag of spicy turkey meatballs (I use Ina Garten's recipe and swap in spicy turkey sausage for the prosciutto) and the last quart of homemade tomato sauce. With some garlic rolls and a salad, a no effort dinner was served.

Chicken noodle soup with carrots, celery root and spinach. I left the onion skins on while making the stock, which is why it is so dark.

Melissa Clark's recipe for Vietnamese caramel salmon as a change from our usual miso salmon (we liked it but the miso treatment remains the unanimous household favorite for salmon), on garlic noodles flavored with oyster sauce and fish sauce. I added roasted black oyster and shiitake mushrooms and red bell peppers, plus pea shoots, lots of cilantro, scallions, and chile peppers.

Blackened hake tacos. I could only find flour tortillas buried in my freezer which was kind of a bummer, but we still enjoyed them. I prefer broiled fish to fried in tacos.

Yes, I usually do. I can sometimes get store-bought paneer delivered, but I think homemade has a fresher flavor. Last night I roasted a chicken with some sweet potatoes in the same pan with a maple glaze and made some green beans. I should have taken a picture of the whole pan before I portioned out my plate, but I forgot.

I made two paneer dishes last night: saag paneer and mutter paneer. With rice and a modified naan recipe--I swapped in whole milk for the water in the dough because I had some that was about to expire. It made the dough a little stickier to work with, but the finished bread was a lot softer and more tender than my usual naan. We liked it a lot.

Marinated and pan seared mahi mahi with a mango, ginger, cilantro, and lime sauce, coconut brown rice with shredded carrots mixed in, and some roasted broccolini

Pecan crusted chicken with honey mustard sauce, spinach and parsnip puree.

Lo mein with shiitake and black oyster mushrooms, red bell and chile peppers, pea shoots, topped with the last of the haddock from this week's fish share.

Fried haddock sandwich on homemade brioche buns

One of this week's fish from the fish share was dabs--they are like tiny flounders. I made them under the broiler with lemon butter again, but this time I used a nut sprinkle instead of breadcrumbs. It was equally tasty. Served with rice pilaf, spinach and more of the seemingly endless supply of carrots that I have in the crisper drawer.

I had wild mushroom lasagna on last night's menu, but did not feel like assembling it, so instead I made roasted wild mushroom rigatoni with truffled cream sauce. The mushrooms were black oyster mushrooms from my mushroom share supplement to my farm share.

Chicken milanese with an arugula salad on top and some whole roasted carrots. My farm share gave me some dark purple carrots recently. They taste just like regular carrots but if you try and cook them with anything else they stain the other food and/or turn the broth purple! Not very appetizing. This seemed like a good way to use some of them up. I had a more complicated dinner planned but have been feeling blah about cooking lately. Quick and easy is sometimes good.

Rigatoni with tomato, eggplant and spinach sauce

My husband and I go along with the Lenten dietary "restrictions" also, as a courtesy to my sister who lives with us and is a practicing Catholic. Eating more fish is no sacrifice for us but don't tell anyone haha🤣 Anyway, I tried broiling this fish because I had more pieces than I could do at one time in a skillet, and it worked out well. I left my baking rack in the middle of the oven and preheated the broiler (I have a Wolf stove and the broiler is HOT, so if yours is less powerful you might want to move the rack up closer to the heating element). I lightly oiled a flat baking sheet and then dipped the filets in melted butter and laid them out in one layer. Seasoned with salt and pepper, and I sprinkled on about 1 tsp. fresh breadcrumbs and 2 tsp. minced parsley per filet. I drizzled on a little of the leftover melted butter, then popped them under the broiler for 3 minutes or so, just until cooked. When fish came out, I squeezed lemon juice over it. That's it! Last night was sandwich night. Leftover beef tenderloin with arugula, parmesan, and truffle butter for my husband Brie, apple, arugula, hot honey, and bacon for my sister and me

Tuna coated with everything but the bagel seasoning and seared, served with soy dipping sauce, rice and a cucumber salad.

I roasted a couple of huge sweet potatoes (probably at least two pounds worth), then mashed them with about 1/4 cup white miso, a few tablespoons of butter, and a splash each of maple syrup and cream. That's it! I did use an immersion blender at the end to get the puree super smooth, but that's really not necessary. Last night, sole meuniere style with mashed potatoes and asparagus.

Seared sea scallops with ginger lime butter over miso mashed sweet potatoes with some sautéed spinach and shiitake mushrooms, and the last of a bag of pea shoots from my farm share.

Last niece-requested meal for this visit: pineapple fried rice, sticky soy sesame chicken wings, cream cheese wontons (basically crab rangoons without the crab) and some random broccoli.

Niece requested dinner #2. I baked a pan of fluffy dinner rolls. All the extras will go back to school with her. Roasted beef tenderloin, twice baked potato, and carrots. I thought about making turnips too but decided it would be too much food. I kind of regretted that decision when my sister and I sat down to our dinner of potato and carrots! 🙃