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Recipe: Egg Roll in a Bowl

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Quick joke … How do you make an egg roll?

You push it down a hill!

(rim shot)

There are dozens of bad egg roll puns we can make, but for Jessica Englerth of Killeen, Texas, making delicious, nutritious, and kidney-friendly food is no laughing matter.

Jessica shares with you this “Egg Roll in a Bowl” recipe. Click here to learn how to make this transplant friendly dish.

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Recipe: Roasted Beet Salad with Goat Cheese, Candied Pecans, and Honey Balsamic Vinaigrette

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If you need a healthy and kidney-friendly dish for any occasion, you can’t go wrong with this recipe for Roasted Beet Salad with Goat Cheese, Candied Pecans, and Honey Balsamic Vinaigrette.

Courtesy of Mike Hargett of Battle Ground, Washington, the recipe is high in folate, magnesium, vitamin C, and fiber.

When choosing beets for the recipe, Mike recommends using “Beets by Mike,” which he says are better than “Beats by Dre.” 

Find the recipe, here.

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Kidneys in the Kitchen: Blueberry Oatmeal Smoothie

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This easy-to-make Blueberry Oatmeal Smoothie is filling and kidney-friendly!

INGREDIENTS

1/2 c kefir

1/2 c blueberries

1/2 c dry oatmeal

1 TBSP chia seeds

1 TBSP flax seeds

DIRECTIONS

Add ingredients to blender and blend until smooth. If it’s too thick, add water a tablespoon at a time until drinkable.

See the full recipe and watch the how-to video, here.

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Recipe: Chicken Curry

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Sedalia, Colorado, can be prepared in 40 minutes. The people who eat it, however, will think you spent hours crafting it.

It is a low-calorie entree (362 calories per serving), and is also low in carbs, sodium, and cholesterol.

Andrea Ogg uses low-sodium chicken broth and says you can use low-sodium canned tomatoes—although she says fresh tomatoes are preferred.

Ingredients:

Spice blend

  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp fennel seeds, crushed in a small bag with a meat mallet
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground mustard
  • 1/4 tsp ground cloves

Curry

  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 4 garlic cloves, minced (1 1/2 Tbsp)
  • 1 Tbsp peeled and minced fresh ginger
  • 1 cup low-sodium chicken broth
  • 3/4 cup drained canned low sodium diced tomatoes or peeled, seeded, diced fresh tomatoes (preferred)
  • Salt, to taste
  • Cayenne pepper, to taste
  • 1 1/2 pounds boneless skinless chicken breasts, diced into 1 1/4-inch cubes
  • 1 tsp cornstarch mixed with 2 tsp water (optional— I have not needed this)
  • 1/3 cup heavy cream
  • 2 Tbsp chopped cilantro

Directions:

  1. In a small mixing bowl whisk together all the spices in the spice blend, set aside.
  2. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  3. Add in onion and sauté until slightly golden brown, about 4 – 6 minutes.
  4. Add in garlic and ginger, sauté 30 seconds more then add in spice blend and sauté 30 seconds.
  5. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.
  6. Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag.
  7. Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
  8. Season sauce with salt and cayenne pepper (start with about 1/2 tsp salt and a few dashes cayenne then add more to taste) then add in chicken.
  9. Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 – 12 minutes.
  10. During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken sauce slightly (or if needed thin with a little chicken broth).
  11. Stir in cream then serve warm with fresh cilantro leaves as garnish.

The recipe recommends serving over rice, but we do not as rice is simply empty calories. If you need a carb with it, go with freshly toasted naan. Much tastier!

Chicken Curry
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