This stuff is fantastic.  I’ve been using it for a long time.  My parents used to buy it and serve it over cream cheese with crackers at cocktail parties.  I didn’t know until recently that this was imported by a family owned company here in New Orleans.  It’s low in calories and sodium but full of [...]]]>

This stuff is fantastic.  I’ve been using it for a long time.  My parents used to buy it and serve it over cream cheese with crackers at cocktail parties.  I didn’t know until recently that this was imported by a family owned company here in New Orleans.  It’s low in calories and sodium but full of great tropical flavor.

Their other sauces are great as well.

http://www.pickapeppa.com/

If you’ve never had it, go out and purchase a bottle today.

Cheers,

Dr. Gourmet

Most restaurants serve their fajitas with flour tortillas and this is a good option for you. It adds more calories and there’s generally less fiber. I prefer the flavor and texture of the corn [...]]]>

Steak Fajitas

Most restaurants serve their fajitas with flour tortillas and this is a good option for you. It adds more calories and there’s generally less fiber. I prefer the flavor and texture of the corn tortilla. The key is to heat them on the griddle only very lightly. It takes all of about 30 to 60 seconds to soften them up enough to make the fajitas.

This recipe is safe for Coumadin users and is low in sodium. It is gluten-free and is lactose-free provided the sour cream is left out. Those with GERD / Acid Reflux should avoid it.

Pantry Meal: Quick Barbecued Pork

This is the quick and easy pantry meal that everyone in your family will love. Choose your favorite barbecue sauce. I look for a sauce that has no more than about 50 calories for two tablespoons. The lower the sodium the better: most come in around 200 mg for two tablespoons, and low sodium versions are 50 mg. If you do use the regular versions, it’s best to cut the added salt to 1/4 teaspoon.

This recipe is safe for Coumadin (warfarin) users and is low in sodium. It is both lactose-free and gluten-free. Those with GERD / Acid Reflux should avoid it (unless they know of a barbecue sauce that does not cause GERD symptoms).

Eat well, eat healthy, enjoy life!

Timothy S. Harlan, M.D.
Dr. Gourmet

Dear Dr. Gourmet,

Q: I have “Short-gut syndrome” caused by a blood clot thrown to the mesenteric artery in my large intestine. My cardio doctor has put me on warfarin. I have a list of foods showing the value of vitamin K in those foods.

My question: Is there a daily allowance of vitamin K that I can safely intake without affecting the warfarin?

A: There are a lot of resources on the Dr. Gourmet website for those who are on Coumadin (warfarin). You can get answers to many questions here: Warfarin FAQ

Here’s one example that is the answer to your question: Daily Intake of Vitamin K

Q: Your wonderful site was recommended to me by my doctor. So far, after two weeks of dutifully following your Quality Calorie Diet menus, I have lost 3 kgs [about 6.7 pounds] and my husband has lost 6.5 kgs [about 14 pounds]. I plan on visiting family this summer and will leave my lovely husband to fend for himself for three weeks and he doesn’t cook. I would like to make ahead some recipes that will freeze well, so he can continue on his diet while I am gone. He is on Warfarin, so please keep that in mind.

A: Congratulations on the progress both of you have made! A lot of us work hard here at Dr. Gourmet and having you lose weight means a lot to us.

The challenge of going away and cooking three weeks of meals is not all that difficult. While that is 21 meals, certainly cooking recipes with more servings and eating leftovers is one of the best approaches. For the first week…

Q: In an attempt to control my Parkinsonism my doctor has prescribed Azilect. I have been told to avoid tyramine-rich foods. I have a preliminary list. Where can I get more information? For instance, herring is on the list. Is tyramine a naturally occurring substance in herring or is it in the way herring is generally processed? Also what about andouille sausage?

A: Here’s a link to get you started: http://www.drgourmet.com/askdrgourmet/tyramine.shtml

It is the aging and curing process with meats and the pickling process with fish that leads to the higher tyramine levels. The process of preserving is what leads to the higher tyramine levels.

Unfortunately, there’s no definitive list of foods and their tyramine levels.

Have a question? Send it to askdrgourmet@drgourmet.com and your question may be answered in this column. Read more Ask Dr. Gourmet questions.

This is quick and easy and a delicious recipe. The hardest part is toasting the bread and making the bread crumbs. The recipe was developed using a bottled tomato sauce, to make it a [...]]]> Pantry Meals: Chicken Parmesan

This is quick and easy and a delicious recipe. The hardest part is toasting the bread and making the bread crumbs. The recipe was developed using a bottled tomato sauce, to make it a true Pantry Meal, but you can use tomato sauce that you have made and are keeping on hand.

Most prepared sauces that you can purchase have a fair amount of salt. There are some that are lower sodium and if you are on a sodium restricted diet you can make your own tomato sauce or look for the reduced salt versions.

Likewise, this works great with the Low Acid Tomato Sauce recipe from the Dr. Gourmet website. For those with gluten sensitivity, checking out the guide to ingredients can help you make this a great dish.

This recipe is safe for Coumadin (warfarin) users and is GERD / Acid Reflux friendly (if you use the Low Acid Tomato Sauce). It is low in sodium and is gluten-free provided that the ingredients used in it are gluten-free. This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

For the last few weeks I have been writing about the healthiest choices for you to make at the grocery store.

Dr. Tim Says….

What should I have in my kitchen?

For the last few weeks I have been writing about the healthiest choices for you to make at the grocery store.

Today I am continuing with fish — specifically shellfish — and will move on to fin fish next week. A lot of Ask Dr. Gourmet questions are about whether shellfish can be part of a healthy diet because many of them contain a lot of cholesterol. This is another area of confusion for a lot of folks but all fish is good for you and has been shown time and again in research to prevent (and even reverse) heart disease. In Your Pantry: Shellfish, Part Two

Featured Recipe

Pantry Meal: Tamale Pie with Black Beans
Growing up this had a lot of names depending on whose house I was at. Tortilla casserole, taco casserole, tamale pie, it didn’t matter. And there are endless variations. This one was created to be as simple as possible and to use items out of your pantry or freezer.

This is also made to be more family friendly and is less spicy than some folks might want. A bit more cumin (an extra teaspoon) and chili powder (another 1/2 teaspoon) will give it more flavor. Adding a bit of cayenne pepper adds the zing that you might crave.

There are a lot of taco shells on the market. Some of them still contain trans-fats, so check the package carefully. Interestingly, the house brand taco shells at my local Winn-Dixie don’t have any sodium in them.

This recipe is Coumadin (warfarin) safe, is low in sodium (salt), and it gluten-free. It is too spicy for those with GERD / Acid Reflux, and those who are lactose-intolerant may wish to avoid it due to the cheese.

Techniques: Saute

There are a lot of times that the term sauté is used to mean cooking anything in a skillet but the term is actually very specific. The term originates with the French verb sauter which means “to jump.”

This is because very high heat is used and the food should be in frequent motion (or jumping).

Because most foods contain a great deal of water, if a the pan is too crowded the foods will actually steam. To sauté properly, choose a pan large enough that there is at least 1/3 of the surface area of the pan exposed when the vegetables are added. Sauteing

I had a comment about my last two week’s columns which had begun a series on what you should have in your pantry.

Chef Tim Says….

What should I have in my kitchen?

I had a comment about my last two week’s columns which had begun a series on what you should have in your pantry.

I had started this series in response to a question about having a list of the best and healthiest ingredients to buy at the grocery. The comment was that the first two columns didn’t really relate to the “pantry.” Correct! A poor choice of words as there are so many ingredients and some are kept in the pantry as well as the fridge (and freezer).

I chose to start with meats (not in the pantry) because most people feel that red meat is not all that healthy and I wanted to make sure to show that there are great choices like this Skirt Steak recipe. Eating red meat is OK about once per week and you should make this an event by choosing the best cuts.

I continue with a few “other meats” this week…. In Your Pantry: Other Meats

Featured Recipe

Pantry Meal:
Six Bean Soup
This basic six bean mixture is great for so many recipes. Simply purchase a pound of each bean next time you’re at the store and mix them together. This is one of the best basic pantry meal ingredients you can keep on hand.

This recipe also works great using a Crock-Pot. Put all the ingredients in the pot, set on “High” and cook for about 6 hours. Stir occasionally if you can.

This recipe is Coumadin (warfarin) safe, low in sodium, and lactose-free. It is also safe for those with GERD / Acid Reflux. Enjoy!

Isis: A Meal at Moto, Course Three

The next dish that we had was Caribbean Escolar. Before it came, I had absolutely no idea what escolar was. But when it arrived alongside freeze-grilled jerk pineapple on rectangular plates, in the hands of finely dressed waiters, I learned that it was fish. Knowing absolutely nothing about what kind of fish it was I took a bite.

It was the best tasting fish I have ever had. The fish was warm, softly flaky, and almost creamy. It seemed to be pan seared in butter, which had a wonderful effect. The outside of the fish was salty and slightly crisp, and it sealed in the creamy flavor of the fish beautifully. I had to make myself stop eating the fish…. Course Three: Caribbean Escolar

eatTHISdiet for Coumadin Users: The Book

Many of our readers have written to ask about a book on Coumadin use, and we’re pleased to announce that eatTHISdiet for Coumadin Users is now available for purchase in both spiral-bound paperback and PDF format!

Over 200 pages long, it’s packed with vital information for Coumadin users, including information on dosage, interactions, and contraindications. Most importantly, it contains a complete six-week eatTHISdiet for Coumadin Users, with weekly meal plans, shopping lists, and recipes, plus frequently asked questions and answers. It’s just $27.95 for the spiral-bound book and 14.95 for the eBook! To purchase, visit: eatTHISdiet for Coumadin Users: The Book.

This was a question asked of me recently about what are the best and healthiest ingredients. The conversation was about having a list of good choices [...]]]>

Chef Tim Says….

What should I have in my pantry?

This was a question asked of me recently about what are the best and healthiest ingredients. The conversation was about having a list of good choices to purchase when you’re at the grocery. What is a good cut of beef that will taste great and be healthier? Which oils to use? How about butter and other dairy products? In essence, what are the best supplies for stocking a pantry with ingredients that taste great and are great for you — a master shopping list if you will.

Over the next few weeks I am going to break this down to help you create a master list of what to choose when you’re in the grocery and last week I started with beef. This week I am going to continue with red meats. I will include such things as pork, liver and lamb in this section of the list. In Your Pantry: Red Meats

Featured Recipe

Pantry Meal:
Spinach Fettuccine Alfredo
This is a the perfect example of a Dr. Gourmet Pantry Meal recipe. Every one of these ingredients is easy to keep on hand and the whole recipe takes about as long as it takes to cook the pasta. Next time you are at the grocery, buy two or three packages of frozen spinach to have on hand along with other Pantry Meals ingredients and you’ll always have something quick and easy to make for dinner.

This recipe is not Coumadin (warfarin) safe, nor is it safe for those with GERD / Acid Reflux, or those who are lactose intolerant. It is a low sodium (salt) recipe.

eatTHISdiet for Coumadin Users: The Book

Many of our readers have written to ask about a book on Coumadin use, and we’re pleased to announce that eatTHISdiet for Coumadin Users is now available for purchase in both spiral-bound paperback and PDF format!

Over 200 pages long, it’s packed with vital information for Coumadin users, including information on dosage, interactions, and contraindications. Most importantly, it contains a complete six-week eatTHISdiet for Coumadin Users, with weekly meal plans, shopping lists, and recipes, plus frequently asked questions and answers. It’s just $27.95 for the spiral-bound book and 14.95 for the eBook! To purchase, visit: eatTHISdiet for Coumadin Users: The Book.