Recipes

Close-to-the-ground Recipes and tips to support 
the management of Post-Omentectomy Fluid Congestion Syndrome (POFCS) 
EGGS...
... for breakfast...
... for lunch ...
... for dinner ...
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Venison and Potatoes in Dutch oven

Ingredients:

Venison, round, salt & peppered (pieces about the size of a deck of cards)

Potatoes, white & sweet, cubed

Onions, quartered

Rosemary, ½ t + 1/2 t

Thyme. ¼ t + 1/4 t

½ C red wine

 

Steps:

Iron Dutch oven + butter à sear venison on both sides; remove & set aside

Same Dutch oven, add a little more butter, add potatoes + spices; brown, approx. 10 min

Add in the onions & stir to coat

Place the venison on top

Put in 350 degree oven for 15 to 20 minutes, uncovered

Dish – let rest

 

Sauce:

Put ½ C red wine + ½ t rosemary + ¼ t thyme in Dutch oven

Bring to a boil; simmer until reduced by half

Add some butter

Oven-Roasted Ratatouille Salad

Great recipe for CSA veggies

Red potatoes, 1-inch cubes

Eggplant, semi-rounds

Bell pepper, slices

Red onion, sliced, half-moon rings

Mushrooms, baby bella, sliced

Chick peas

Thyme, 1 t

Oregano, 1t

Basil, fresh, cut into small strips

Feta

EVOO (extra virgin olive oil)

 

Preheat oven to 425

T-35 min

Shake red potatoes in baggie with EVOO & coarse salt

Bake 10 minutes, turn

Add Eggplant (T-25 min.)

Shake eggplant in baggie with EVOO & thyme

Bake 10 minutes, stir

Add Other Veggies (T-15 min.)

Shake bell pepper, onion, and mushrooms in baggie with EVOO & oregano

Add Chick Peas (T-5 min.)

Shake chick peas in baggie with EVOO & basil pieces

Add fresh parsley and Feta crumbles to top before serving.

 

Good warm, or chilled.

Chilled version: add balsamic vinegar, salt and pepper