after jaw surgery -- flavorful broth/stocks/thin soups?
I know there are a couple of topics covering not being able to chew well after an oral surgery, but I had jaw surgery and I can't open my mouth at all. (I'll use those threads as inspiration for later on.) I'm stuck with LIQUIDS and thin liquids at that (has to be able to go through a straw and no tiny pieces of anything).
Background: It's been 3 months (2 jaw surgeries in that time) and I've been just drinking soy milk (2 flavors) and drinkable yogurts this whole time (I'm surprised I'm not sick of it yet, lol... probably because I have no other options).
I'm in South Korea at the moment, returning to the US this week. My mom has been making me chicken stock occasionally but we're staying with my relatives and long story short, it's a pain to do.
The thing is, a week after returning to the US, I'm moving to my first apartment (college student) and I'll have to fend for myself (during the week, weekends I'm going home!). I was hoping to be able to open my mouth (it's elasticized shut at the moment) before returning to the US but my bite isn't stabilizing so... *sigh*
Does anyone have any flavorful stock/broth/soup recipes they can recommend? I'm a newbie cook but I'm willing to tackle any recipe. I'll probably feed my apartment mate the solid parts so I won't be throwing it out, lol.
PS - Being here (Seoul) and not being able to eat has been torture, fyi.
Since you might be short on time as a student, I would suggest using a ready-made creamy tomato soup like the one they have in boxes at TJs and Whole Foods (sorry, I've forgotten the brand, but I believe it's Sun Organics), a container of tomato puree, or something of the sort. You can sautee some garlic and mushrooms (and any left-over veggies) in the pan before pouring in some of the soup. Heat through until it comes to a simmer, blend everything using a (maybe immersion) blender, and add some creme fraiche or sour cream for added tanginess and silkiness or grated cheese (finely enough not to have to chew it in its goopier melted form). Don't use yogurt, unless you want lumps in your soup -__-;;
The entire process takes about 10 minutes, and your roommates could have grilled cheese sandwiches with it.
Do you have a blender?
A friend of mine had the same problem, and there's a smoothie that I really like, from Gary Null's "The New Vegitarian Cookbook" (I can't believe I found good use for that cookbook, it was found in a toss out pile).
Carob Nut Shake
1/4 c. raisins
2 tsp. carob powder (I use carob molassas from the Lebanese shop)
1 c. cold milk (I use soy milk)
6 almonds, chopped (or 1/4 oz almond four)
For your situation, grind the almonds first as fine as you can, than the raisins, again, as fine as you can. You don't want to be tempted with the tinyist morsel to chew, so after you've blended it way more than you normally would, put it through a strainer.
He has other good ideas for healthy shakes in this cookbook.
here is a recipe that is similar to one I use. It is a great base, you can add lots of different flavors as well. It also freezes nicely.
This is really a base for other soups that can also be served on it's own — but consider adding some jalapeño pepper, cilantro, and lime juice; or diced tomato, chopped parsley, matchsticks of zucchini, and thinly sliced basil; cooked peas and small leaves of spinach; lemongrass, curry leaves, and lime juice; or any other seasoning group that seems enjoyable.
3 small heads garlic, smashed and peeled
1 tablespoon olive oil
coarse salt, to taste, optional
freshly ground black pepper, to taste, optional
9 cups water
Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.
In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown.
Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper to taste; or use as a stock.
Makes 8 cup (2 liters); 8 first-course servings
Also, How about warm jello. I know it sounds weird. but for different flavors it would be a nice break. Make is up as usual, but don't let it set.
As BostonZest says, a good stock is essential. Here is a recipe for roasted duck congee and cauliflower soup that you could puree if need be. For the first one, your family could umm, eat the duck.
Roasted Duck Congee
Time: 4 hrs total, 20 minutes preparation
-Bones and a bit of meat from 1/2 a roasted Chinese duck and any left over sauces
-1 star anise
-2 cups cooked rice
-1” ginger cruched
-1 to 2 L water as needed
-salt to taste
Place the all the duck, skin, bones, meat and sauce in a pot and add the aromatics and enough water to cover. Simmer gently, partially covered for 1 1/2 hrs. Or boil for 1/2 and hour, cover and simmer for 10 minutes, let sit overnight, uncover and simmer for another 1/2 an hour.
Retrieve the duck bits and save any meat that you can and set aside. If the stock is extremely greasy you may want to skim it, but a little grease adds to the richness.
Strain the stock if need be and add the cooked rice. Cook gently for 30 minutes, season with salt. The flavour should be rich and somewhat sweet.
Serve by itself or with some chopped coriander and chilli oil if you feel it’s necessary.
Roasted cauliflower and garlic soup
3 Tbsp olive oil
1 medium head cauliflower, roughly broken up into large florets
1 to 2 heads garlic, broken up but not peeled
2 medium onions peeled and roughly chopped
1 L veg or chicken stock
1/2 L milk
250 g old cheddar grated
in a large roasting pan, mix the oil, cauliflower, onion, and a bit of salt. Toss the garlic in a bit of oil and place it in one corner of the pan.
Roast the lot at 400 F for about 20-30 minutes, turning it over as it begins to cook and brown. When the cauliflower and onions are nicely browned, remove the garlic and deglaze with a bit of the stock. Squish out the garlic, disgarding the skins, and put it with the cauliflower and onions,
Puree the vegetables with the stock. Add the milk and the cheese, and heat through to melt the cheese.
Dilute with more milk if necessary.
I would make your own chicken stock and freeze some. Mine is a lot like Ming Tai's recipe so I'll give you a link to his and tell you to cut the recipe in half or in four.
This is so good that I sip it as a snack.
You can concentrate this and it will not only have great flavor and good protein but will take up less space in your freezer. Make it as directed and then put it back in the pan and cook off more of the water by simmering it slowly.
If you live near a Whole Foods Market they have the chicken backs and necks if you ask. If you can't find those use wings. It won't be quite as good but it is far better than meatier cuts.
Jeez, the Ming recipe makes me want to go out and get some chicken and make this TODAY...check it out: chicken, star anise and fresh ginger, among the other usual chicken stock ingredients! Sounds deliciously different!
Minhae, hope you heal up quickly! That's a lot to deal with, 2 jaw surgeries and starting college. Best wishes for speedy recovery. Folks here have offered some very tasty and different suggestions!