Hospice Gourmet Delicious recipes for hospice patients and their caregivers

Coconut and Chia Seed Pudding

Coconut and Chia Seed Pudding

By katie, June 1, 2013

Coconut and Chia Seed Pudding

This incredibly simple, no-cook, and dairy-free pudding contains chia seeds which are high in fiber, protein, and Omega-3 fatty acids.  When soaked in the coconut milk, they create a tapioca-like consistency to the pudding.  If you opt to add the o.j., you will have a flavor reminiscent of an orange-creamsicle (but with so much more sophistication)!  Note: this recipe was inspired from the Trader Joe's chia seed package.

Ingredients:

Instructions:

  1. Mix coconut milk, honey, vanilla, salt, and o.j. (if using) in a bowl.  Add chia seeds and stir until combined.
  2. Refrigerate overnight.  Serve garnished with orange zest.

Twice-Baked Potatoes

Twice Baked Potatoes

By katie, May 24, 2013

Twice Baked Potatoes

These twice-baked potatoes have been a special-occasion-family-meal staple for as long as I can remember.   While there is an additional step to just making mashed potatoes, the presentation and flavor is worth it! The "second bake" browns and crisps up the top while enhancing the smooth, creamy, and rich flavor within.  And since they will surely be a favorite for the entire family, your loved one will be able to partake in a meal (or part of a meal) that the whole family will love!

Ingredients:

Feta and Dill Scrambled Eggs

Feta and Dill Scrambled Eggs

By katie, March 30, 2013

Feta and Dill Scrambled Eggs

I have found there are many variations on the way one cooks scrambled eggs--the worst being overly dry with a sulfur-ish undertone.  I prefer this soft scramble (which is reflected in the instructions for this recipe) as it is a truly gourmet way to enjoy this familiar breakfast icon.   The eggs take on a custard like texture and the feta adds additional creaminess and flavor.  The dill adds another flavor component and some color variation.   However, if you prefer your eggs less soft, just increase your heat and cooking time slightly for a drier variation.  Be sure to cook until the eggs are thick and custard-like, and not at all runny, to avoid raw egg concerns (I always recommend using organic eggs for this same issue).

Ingredients:

Instructions:

  1. Whisk together eggs, feta, dill, salt and pepper in a bowl.
  2. Melt 1 tablespoon butter in a large non-stick skillet over medium-low heat.  Add egg mixture (lower heat if the eggs start to cook right away).
  3. Stir eggs constantly, scraping the bottom of the pan, for about 8-10 minutes (increase heat if eggs are not cooking at all and lower the heat if cooking too fast or are becoming dry).  The eggs are done when they have a slightly custard-like texture (but are niether runny or dry).  Serve garnished with a sprig of dill.

Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

By katie, February 16, 2013

Roasted Garlic Mashed Potatoes

The recipe below gives instructions for making freshly roasted garlic that can then be add to Gourmet Mashed Potatoes (add mashed up cloves while mixing all of the other ingredients).

Ingredients:

Instructions:

  1. Preheat oven to 400 degrees.  Remove any loose pieces garlic paper and slice off the top quarter of each head of garlic (exposing most of the cloves).  Place cloves cut side up on a piece of foil and drizzle generously with olive oil and sprinkle with salt.
  2. Fold foil and seal tightly.  Roast for about 30-35 minutes, until garlic is golden brown and soft.
  3. Remove from oven and let foil-wrapped garlic stand until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel cloves into a small bowl; stir garlic with a rubber spatula to blend thoroughly before adding to the mashed potatoes. Cloves may be stored in an airtight container, refrigerated, up to 2 weeks.

Introducing Hospice Gourmet

Introducing Hospice Gourmet

By katie, January 28, 2013

Introducing Hospice Gourmet

Hi!  My name is Katie Robinson, RN, BSN, and I am a certified hospice and palliative nurse (CHPN) who is passionate about providing the highest quality care and resources to terminally ill patients and their families.  I am also an avid home cook, and it was from these passions combined that Hospice Gourmet was born.  My hope is that Hospice Gourmet will be a valuable resource for those who want to prepare delicious and gourmet food for loved-ones with limited swallowing capabilities, dietary restrictions, and decreased appetite.  Please check out the videos and recipes on the site and leave comments and suggestions as you do.  And please remember to share this resource to anyone who would benefit!  Thank you for watching!

Spiced Pumpkin Soufflé

Spiced Pumpkin Soufflé

By katie, January 9, 2013

Spiced Pumpkin Soufflé

These are a truly gourmet treat that will impress the whole family!  They are simultaneously light, airy, rich, and spicy.  And while a souffle may seem intimidating, a deflated souffle tastes just as delicious as a perfectly puffed and airy one.  So don't fret, because you will really be giving your loved ones a delicious indulgence no matter what!  Please see the notes at the bottom of the recipe for make-ahead tips.  The original recipe can be found at: http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Souffles-with-Bourbon-and-Molasses-Sauce-350576#ixzz2HDydAPn8

Ingredients:

Instructions:

  1. Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
  2. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
  3. Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
  4. Beat egg whites* with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
  5. Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
  6. Bake soufflés until puffed and golden, 18 to 20 minutes. Garnish with confectioners sugar, cinnamon, and nutmeg.  Serve immediately with whipped cream on the side.

Notes: Pumpkin mixture (without egg whites) can be made 1 day ahead and chilled. Soufflés can be assembled 1 hour before baking and kept in freezer. Baked soufflés can be repuffed if necessary in a 400°F oven 10 to 12 minutes (serve quickly, as they will deflate a little faster the second time around).

*Here is a link for transforming egg whites from their liquid form, to soft peaks, then firm glossy points.


Pear-Cranberry Sauce

Pear-Cranberry Sauce

By katie, December 15, 2012

Pear-Cranberry Sauce

Utilizing classic winter and holiday flavors, this recipe creates a perfect combination of sweet and tart!  It's sure to be a favorite!

Ingredients:

Instructions:

  1. Melt butter over medium-high heat.  Saute pears in butter until starting to soften and release their juice, about 2 minutes.  Reduce heat to medium-low and add additional ingredients.  Cook, stirring occasionally, until cranberries have burst and sauce has thickened to a syrup consistency (about 20 minutes).
  2. Remove from heat and puree to desired consistency.  Chill to desired temperature and garnish with reserved cranberries.