I started cooking for a past customer again this week. She has an extremely strict diet due to many food allergies. Her doctor set her up on a special diet made from ingredients she tested less reactive to, with the ingredients she could have each day changing. Needless to say, she was very overwhelmed by the restrictions. She needed dishes both she and her husband could eat without getting discouraged or bored.
For her first dish for the week, I made a cinnamon and cardamom rubbed pork tenderloin with steamed leeks and sauteed squash and zucchini.
For a second dish, I glazed turkey tenderloin in agave syrup and roasted it, then served it with steamed rice and a mixture of lightly cooked fresh pear, green pepper and a little nutmeg. (pic to come)
The third dish was a fresh dill rubbed chicken breast browned in sunflower oil and served with steamed quinoa and a bean medley dressed with fresh lemon juice. (pic to come)
The last dish for the week was pan seared tilapia with sweet potato casserole topped with toasted water chestnuts, and roasted green cabbage seasoned with a little butter and savory. (sorry no pic)
Though there were only four different dishes, I prepared enough of each last for lunch and dinner for seven days. I’ll be back next week.