07 Qa How Can I Eat With Mouth Sores Creamy Seafood Risotto Recipes

CREAMY SEAFOOD RISOTTO

Steps:

• 1. Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes, and milk in food processor or blender. Cover and process about 1 minute or until smooth. (If you are up to chewing the shrimp, leave them whole and blend just the tomatoes and milk together in food processor.)2. Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent.3. Stir in wine, salt and red pepper. Heat to boiling reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed.4. Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately."Try this soft, easy-on-your-mouth risotto. It's an Italian staple and is a great source of many nutrients, like iron, folic acid and potassium."NUTRITION FACTS: High in iron and folic acid1 Serving: Calories 430 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 80mg Sodium 1090mg Potassium 500mg Carbohydrate 59g (Dietary Fiber 2g) Protein 17g %DAILY VALUE: Vitamin A 14% Vitamin C 10% Calcium 14% Iron 22% Folic Acid 30% Magnessium 12% DIET EXCHANGES: 4 Starch, 1 Medium-Fat Meat, 1 FatHelpful For These Side Effects: (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMON SEAFOOD RISOTTO

Steps:

• Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
• Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
• Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

EASIEST EVER SEAFOOD RISOTTO

Steps:

• Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked.
• Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.

SEAFOOD RISOTTO

Steps:

• Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.
• Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots; sauté until light golden, about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
• Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.

07 Q&A: HOW CAN I EAT WITH MOUTH SORES? - CREAMY SEAFOOD RISOTTO

Steps:

• Dr. Ghosh: Mouth sores can be a troublesome side effect of chemotherapy or radiation therapy and usually occur a few days after treatment. The inside of the mouth can become raw and ulcerated, making eating and swallowing difficult. If pain from mouth sores becomes unbearable, discuss with your doctor because there are medications that may help. You may also try oral topical pain medications such as Orabase®. Rinse your mouth after meals and at bedtime with 8 ounces warm water mixed with 1 teaspoon salt brush teeth with a soft toothbrush at least twice a day.Be sure to discuss your mouth sores with your doctor and try the following suggestions:Omit hard, rough-textured or irritating foods.Drink nutritional energy beverages, such as Carnation® Instant Breakfast® energy drink, Boost®, or Ensure®.Avoid spicy or peppery foods.Avoid citrus foods such as tomatoes, oranges, grapefruit and lemons because of their high acid content.Eat small, high-calorie, high-protein meals frequently.Eat only room-temperature foods, not hot or cold foods.Pour liquids over foods to soften them (milk over toast, for example).Use buttermilk as a mouthwash to soothe irritations.Eat soft, easy-to-swallow foods: shakes bananas applesauce watermelon and other soft fruits yogurt cottage cheese mashed potatoes pasta noodles custard puddings gelatins scrambled eggs oatmeal or other cooked cereals mashed sweet potatoes, peas or carrots pureed meats.Use a straw to drink liquids.From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.