Food Preparation for Recovery from Surgery

**Smithy** · Monday at 07:18 PM

Another topic you may find useful is here:

**TdeV** · Monday at 07:25 PM

Much followup to do but I'm wanting to get rid of stack of notes on my desk!

PRE-COOK

If I'm only doing the pre-cooking of food components (onion, garlic, bacon, chicken, etc.), can I used dried vegetables (onion, garlic, carrot, celery, bell pepper, mushrooms*, etc.) WITHOUT any soaking or cooking, as long as I ADD water or other fluid to the dish?

HERBS & SPICES

Considering that reheated frozen food doesn't taste as good as the first cook, what can be done to improve the flavour?

Can I (and is it effective to)

double the dried herbs
double the spices in dry rubs
reduce the offensive spices (e.g. allspice)
use more volume of flavourings, e.g. mustard, worcestershire sauce, soy sauce, Maggi, More Than Gourmet demi glace

I want to thank everyone for their support. I'm going to be convalescent for a couple months at least; my operation is very soon, so I don't have time to do m/any more trial runs. It will be disastrous if everything tastes awful; I don't want to rely on drab takeout pizza, or chicken pies from the grocery. 😒

Edited to add:

* Notwithstanding that @weinoo says I have to soak the mushrooms so I can get the dirt out.

Edited Monday at 10:05 PM by TdeV
More! (log)

**TdeV** · Monday at 07:33 PM

Another note from my desk:

SAUCES

What are good sauces for dishes that will be frozen?

VARIETY

Methinks that more variety could be introduced by using noticeably different sauces in the same batch.
Use different brined foods (tangy and salty)

Suggestions welcome.

Edited Monday at 07:56 PM by TdeV (log)

**Smithy** · Monday at 07:55 PM

41 minutes ago, TdeV said:

Another note from my desk:

SAUCES

What are good sauces for dishes that will be frozen?

Methinks that more variety could be introduced by using noticeably different sauces in the same batch.

Suggestions welcome.

Tomato - based (like spaghetti sauce, with or without meat and veg)

Herb based - basil pesto, for instance

Cheese sauce (might need to investigate how to do this without sauce breaking on reheat)

Butter and garlic

Soy sauce based...out of my wheelhouse but someone here can help

Hollandaise (don't know if it would break)

There's a peanut sauce, like you'd find in mafe, that I think would freeze well.

Lemon and butter

I'm freewheeling here, but I can imagine all those things over rice or noodles, with or without meat and veg, that would take the dish in very different but delicious directions.

Edited Monday at 08:15 PM by Smithy
Added link (log)

Maison Rustique · Monday at 08:46 PM

Yes, jarred sauces can be very good and as Smithy said, you can have them over rice, pasta, potatoes. You don't even need to freeze. You can buy par-cooked rice in microwave bags. Heat one up, put in a bowl, pour some sauce over it and gently nuke a little more until the sauce is hot. Sprinkle a little shredded cheese over and voila!

Darienne · Monday at 09:46 PM

6 hours ago, TdeV said:

What was the sauce? Cream with or without cheese, or tomato?

No cream and no cheese. I emptied a jar of some kind of Classico tomato sauce for pasta...the jar is long gone and I'd never used one before...and a can of Rotel.

MaryIsobel · Monday at 11:16 PM

This is another option that I have used a few times now.

blue_dolphin · 2026-01-13T00:13:01Z

4 hours ago, TdeV said:

Considering that reheated frozen food doesn't taste as good as the first cook, what can be done to improve the flavour?

In my experience, it’s usually the texture that suffers rather than the flavor. YMMV

For umpteen years, I brought frozen meals to work for my lunch every freaking day. Lasagne, soups, chili, enchiladas, bean stews, lots and lots of pasta with vegetables (chunky shapes, cooked very al dente, both the pasta & veg) hummus and other bean dips. Always accompanied by a zip top bag of raw carrots, celery, snap peas, broccoli, cauliflower, jicama, radishes, cherry tomatoes which offered a nice textural contrast.

Not everyone cares as much about texture as much as I do and even those who do may be satisfied with less of it when feeling under the weather. There have been times when I’d have preferred all nutrition be something I could sip through a straw so I didn’t have to chew anything 🙃

Along those lines, if I were having surgery, I’d be filling my freezer with smoothie kits that could be dumped into the blender with juice, milk or yogurt. I’ve got lots of combos with a couple servings of both fruit and veg, protein and fiber. It’s not going to feed the rest of the family but there have been times that’s all I could stomach!

Kerry Beal · 2026-01-13T00:41:16Z

8 hours ago, TdeV said:

FREEZE-DRIED

If a food item has been freeze-dried, does that indicate it has survived the freezing process? Does the length of time it has been frozen make any difference to the food product, rather than the year or two in regular freezer?

Quite a while ago I read about @Kerry Beal's adventures in Freeze Dryers and Freeze Dried Food but don't know if rereading the thread would help me now. Kerry?

Likely not much help at this point.

**Smithy** · 2026-01-13T01:41:31Z

@TdeV, I have to admit I've been focusing on the hot meals, which in my book means mostly dinner (maybe lunch). But what are you planning to do about breakfast, if you're a 3 meals-a-day person? Yogurt? Cereal? Toast? Or do you need to be considering things like egg bites and muffins? I know both freeze well. Waffles?

JeanneCake · 2026-01-13T11:59:47Z

will there be any restrictions as far as what you're allowed to eat? or texture (everything has to be smooth/liquid)? sometimes what you think sounds appetizing turns out, isn't - once it's on the plate in front of you (that was my experience) so having lots of variety is great. I wish I lived closer, I'd come cook for you!

SLB · 2026-01-13T18:35:18Z

I confess that there is basically nothing that I won't put into the freezer. Of your dairy-ingredient list, I've routinely frozen everything on their except for the condensed/evaporated milk (I certainly would, I just don't ever have any of that leftover). Actually, I can't recall freezing cream, either -- I only ever get the ultrapasteurized stuff and it lasts a VERY LONG TIME in the fridge. I've certainly frozen foods made with substantial amounts of cream, for what that's worth.

The sour cream/yoghurt don't thaw into something soft and spreadable, but you can cook with them fine. The buttermilk comes back grainy but no issues is cooking with it. Also -- I honestly don't know anything at all about oat/nut milk. I can't imagine not freezing it, though.

Off the top of my head, I can't think of a single cooked dish that I wouldn't put right into the freezer. It doesn't always come back the same, but to blue_dolphin's point upthread -- the taste is usually fine. The only thing to remember, in my experience, is that the freezer is going to dry out stuff (at least stuff in regular zip-locs and containers, this may be less likely in vac-sealed items); so in anticipation of this I usually add in some more liquid to the thing, where doing so isn't ruinous (like with breads or whatever). My point is -- I have thrown basically everything into the freezer, and managed to restore it to reasonably edible on the other side. In fairness, the truth is I'll eat almost anything, so I'm not the best judge of what's intolerable on reheat. But I guess I want to encourage you -- I mean if you don't find something satisfying in terms of a dedicated book or thread -- I want to encourage you to make whatever food you have historically found to be palatable when you don't feel like eating, and just stick it in the freezer in serving portions.

Meanwhile, in a totally random manner, I was looking at the rutabaga section in "Deep Run Roots", and in the recipe for rutabaga and black-eyed-pea samosas, Howard states that you can make a large batch to freeze, and fry them right out of the freezer. I thought the recipe sounded good and one always needs some tasty fiber when mobility is limited. It's at p. 474.

**I do realize that frying food is not always an option for folks who are convalescing or otherwise dealing with limited mobility -- but maybe you can get a friend to do the frying. I am one of these people who can sink into a pit of despair when stuck in the bed, and I am also one of these people for whom fried food fixes almost everything . . . .

Anyway, I'm sorry that you're having to deal with what seems like could be a major health intervention. I wish you luck with everything, look forward to being on the cheer team over here, and like JeanneCake I wish I lived closer and could bring over some not-frozen food, and also some flowers. xoSLB

Edited 12 hours ago by SLB (log)

MaryIsobel · 2026-01-13T21:07:36Z

19 hours ago, Smithy said:

@TdeV, I have to admit I've been focusing on the hot meals, which in my book means mostly dinner (maybe lunch). But what are you planning to do about breakfast, if you're a 3 meals-a-day person? Yogurt? Cereal? Toast? Or do you need to be considering things like egg bites and muffins? I know both freeze well. Waffles?

Baked oatmeal feezes well and can be very nutritious. There are tons of recipes out there but I made this recipe when I was on WW but you could certainly use whole milk and 2 whole eggs and even add nuts for extra protein. https://emilybites.com/2013/09/apple-cinnamon-baked-oatmeal-singles.html. Great grab and go breakast or lunch. I used to take them to work and have one with a serving of cottage cheese and some fruit. They are quite filling.

Edited 9 hours ago by MaryIsobel (log)

**TdeV** · 2026-01-13T21:21:05Z

19 hours ago, Smithy said:

@TdeV, I have to admit I've been focusing on the hot meals, which in my book means mostly dinner (maybe lunch). But what are you planning to do about breakfast, if you're a 3 meals-a-day person? Yogurt? Cereal? Toast? Or do you need to be considering things like egg bites and muffins? I know both freeze well. Waffles?

I also was thinking about dinner x 2. Once upon a time DH was the main dinner cook, but not for some time. Breakfast for me is toast. Lunch is easy if I have homemade bread (machine). 😃

**TdeV** · 2026-01-13T21:42:45Z

10 hours ago, JeanneCake said:

will there be any restrictions as far as what you're allowed to eat? or texture (everything has to be smooth/liquid)? sometimes what you think sounds appetizing turns out, isn't - once it's on the plate in front of you (that was my experience) so having lots of variety is great. I wish I lived closer, I'd come cook for you!

Thanks for your generous wishes! No, no diet restrictions.

Edited to add: But I do have a tendency to do some sameness. Right now I'm filling individual tin pie plates with a casseroley concoction: cooked meat, starch, garlic, onion, some veg. Sigh.

Edited 8 hours ago by TdeV (log)

**TdeV** · 2026-01-13T22:16:20Z

3 hours ago, SLB said:

I confess that there is basically nothing that I won't put into the freezer. Of your dairy-ingredient list, I've routinely frozen everything on their except for the condensed/evaporated milk (I certainly would, I just don't ever have any of that leftover). Actually, I can't recall freezing cream, either -- I only ever get the ultrapasteurized stuff and it lasts a VERY LONG TIME in the fridge. I've certainly frozen foods made with substantial amounts of cream, for what that's worth.

The sour cream/yoghurt don't thaw into something soft and spreadable, but you can cook with them fine. The buttermilk comes back grainy but no issues is cooking with it. Also -- I honestly don't know anything at all about oat/nut milk. I can't imagine not freezing it, though.

Off the top of my head, I can't think of a single cooked dish that I wouldn't put right into the freezer. It doesn't always come back the same, but to blue_dolphin's point upthread -- the taste is usually fine. The only thing to remember, in my experience, is that the freezer is going to dry out stuff (at least stuff in regular zip-locs and containers, this may be less likely in vac-sealed items); so in anticipation of this I usually add in some more liquid to the thing, where doing so isn't ruinous (like with breads or whatever). My point is -- I have thrown basically everything into the freezer, and managed to restore it to reasonably edible on the other side. In fairness, the truth is I'll eat almost anything, so I'm not the best judge of what's intolerable on reheat. But I guess I want to encourage you -- I mean if you don't find something satisfying in terms of a dedicated book or thread -- I want to encourage you to make whatever food you have historically found to be palatable when you don't feel like eating, and just stick it in the freezer in serving portions.

Meanwhile, in a totally random manner, I was looking at the rutabaga section in "Deep Run Roots", and in the recipe for rutabaga and black-eyed-pea samosas, Howard states that you can make a large batch to freeze, and fry them right out of the freezer. I thought the recipe sounded good and one always needs some tasty fiber when mobility is limited. It's at p. 474.

**I do realize that frying food is not always an option for folks who are convalescing or otherwise dealing with limited mobility -- but maybe you can get a friend to do the frying. I am one of these people who can sink into a pit of despair when stuck in the bed, and I am also one of these people for whom fried food fixes almost everything . . . .

Anyway, I'm sorry that you're having to deal with what seems like could be a major health intervention. I wish you luck with everything, look forward to being on the cheer team over here, and like JeanneCake I wish I lived closer and could bring over some not-frozen food, and also some flowers. xoSLB

Very gracious (blush).

Your post is full of most helpful information, and thanks to the pointer to rutabaga recipe. Sadly, I'm afraid of deep frying – what if I liked it? I suppose the people who deep fry regularly know how to minimize the volume of fat in finished coating . . .

**TdeV** · 2026-01-13T22:23:27Z

@SLB, do you do anything special about sauces which go in the freezer? With a casserole, I think there ought to be a sauce. Or maybe two, to add some variety to the batch.

blue_dolphin · 2026-01-13T22:42:10Z

18 minutes ago, TdeV said:

@SLB, do you do anything special about sauces which go in the freezer? With a casserole, I think there ought to be a sauce. Or maybe two, to add some variety to the batch.

I know you didn’t ask me, but I’m curious. Can you give us some examples of casseroles that use a separate sauce? I don’t think I’ve had one with a separate sauce, let alone two sauces.

Edited 8 hours ago by blue_dolphin
Typo (log)

SLB · 2026-01-13T23:10:44Z

I share @blue_dolphin's question, but will reply reserving the right to revise upon more information: I would just make whatever regular sauce, leave it on the runniest side (or add water back in if you've boiled it down); and then freeze it in ice cube trays (or, whatever!). A sauce that is constituted primarily of pureed green vegetables is to turn an unappetizing color. It is, however, going to taste great. You might want to boil off any excess water on the reheating side, if it doesn't occur naturally .

**[you guys. I am Not a Chef. This is how we do things up in here in this home. I think Those of Us Who Are Chefs may feel differently -- specifically maybe are horrified -- at the notion of adding back in water to be boiled out later, repeated boiling, etc.]

I had hoped that the Vivian Howard recipe was actually more like a sautee, particularly since she calls for spring-roll wrappers which are quite thin. But, alas no. She's talking 2 quarts of oil, so you are correct that the intention is to deep fry. I'm taking the Fifth, I mean the rosary, on my intake of the fat in fried food . . . .

**TdeV** · 2026-01-13T23:47:27Z

A friend has offered to help cook some meals, so I pinched stuff from that email. 😃

Right now I'm making up dishes with stuff from the fridge, though I do go out and buy a couple of things if it seems sensible. However, there's a certain sameness to what I cook, because I do it the same way.

This is how I make a batch so far. (Credit to @patti and her Cooking for a Community Fridge)

The pie tin pan is the same size as chicken pot pies from the grocery. For those, DH and I usually eat 1/2 pie apiece, but they are overflowing with pastry.

The plastic container is how I got the pies home from grocery. They're handy to stack pie tins in the freezer to freeze. Each pan has been foil covered, then labelled with a printed file folder label. After being frozen, meal is slid into a 8x12 vacuum sealer bag (fits perfectly!) and then vacuumed. Nice little hockey pucks.

In case I made the jpg too small to read, this dish has lamb, beetroot, onion, fresh corn (frozen by me), green pepper, tomato, and Rancho Gordo Good Mother Stollard beans. To be truthful, there might be barley &/or mashed potato in there too (because I never remember to put everything on the label).

blue_dolphin · 2026-01-14T00:05:41Z

12 minutes ago, TdeV said:

Right now I'm making up dishes with stuff from the fridge, though I do go out and buy a couple of things if it seems sensible. However, there's a certain sameness to what I cook, because I do it the same way.

In this context, I don’t think the sameness is a bad thing as you probably won’t get tired of having the same thing as often as twice a month or even once a week.

**TdeV** · 2026-01-14T00:49:07Z

@blue_dolphin @SLB and @Smithy

Here's why I'm asking about sauces. My usual way is to look at a bunch of recipes then start cooking (mostly without a recipe).

The current dish I'm trying to design involves cabbage. I've collected half dozen or so recipes.

The sauces are made of:

evaporated milk, flour, parmesan, breadcrumbs
milk, flour, cheddar, sour cream
French demi-glace
cream cheese and mustard
potatoes and Gruyère

I think if the dish gets too complicated, it loses something. Seems the sauce could be simpler. Maybe I don't know how to make a sauce?

**Smithy** · 2026-01-14T01:22:55Z

20 minutes ago, TdeV said:

I think if the dish gets too complicated, it loses something. Seems the sauce could be simpler. Maybe I don't know how to make a sauce?

I suspect you're very good at making sauces! Matching a sauce to the dish in question may be an issue, and I'm not sure I can help much with that. I need to explain that I'm on a crunchy cabbage slaw kick right now, thanks to @blue_dolphin and to my best friend, so cooked cabbage isn't really at the top of my mind. I think I could cheerfully live on a nice, crunchy slaw (cabbage, celery, carrots, radishes, peanuts or walnuts thrown in) with a good dressing for many days.

That said, and given that you're looking at cooked dishes to freeze, thaw and reheat, I'd give some thought to flavor compatibilities and personal tastes. Would you like beef and cabbage together? I don't find the idea especially appealing, but if you do then the demi-glace might be an idea. Is the cabbage supposed to be the star, or a supporting actor? If the star, then I think the first two sauce ideas sound like good ways to gussy it up. I do think the potatoes and Gruyere sound more like a way to hide the cabbage than to celebrate it.

There are recipes also for braised cabbage, with or without chicken. If that appeals, I'll post the one I have. It takes the dish into the acidic region thanks to vinegar.

Darienne · 2026-01-14T01:51:47Z

1 hour ago, TdeV said:

The sauces are made of:

evaporated milk, flour, parmesan, breadcrumbs

milk, flour, cheddar, sour cream

French demi-glace

cream cheese and mustard

potatoes and Gruyère

i would add a tomato sauce of some kind.

**TdeV** · 2026-01-14T01:55:15Z

Thanks, @Smithy.

The cabbage I bought is huge, 5 lbs at least. It will be good for more than one batch.

So far I have prepared and lightly cooked sliced onion, garlic, sliced celery, cubed potato, gorgeous bacon. I haven't sliced the cabbage yet, because I don't want to slice it then leave it uncooked.

So I'm only missing the sauce.

(I'm not good at making sauces!)

Edited 4 hours ago by TdeV (log)

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