Feeding the tender Tummy, Part 5

To say Wendy's taste buds have changed, or her reaction to the smells of certain foods has changed, is an understatement. For example, anything to do with chicken or turkey has been banned from the kitchen until chemo is over. Red berry juices are out too. So is coffee. On the other hand, tzatziki is a much appreciated food. So, I've been testing recipes and running ideas by Wendy. Most seem to fall short. A not too spicy hamburger stew passes the test but not every night. Trying to come up with a high calorie balanced diet is frustrating.

The other day I cooked up some bacon that was getting a bit long in the tooth. I used some of it in an omlet and the rest I put on a plate for future use. It didn't survive the dinner. Wendy had tzatziki, pita and bacon. Following that thread I made hot potato salad with bacon last night and she had two helpings. Gotta put some meat back on those bones.

Hot Potato Salad with Bacon.

6 strips bacon (about half a 500 gram package and more if you're making a meal out of this)
1 large onion diced (cisler is the proper term.)
5 or 6 medium Yukon Gold or Red Bliss potatoes (about 2 lbs) cut into bite sized pieces.
1/3 cup vinegar. Use a high quality cider vinegar, or a wine vinegar for added flavour.

Put the potatoes on to steam or boil (More nutrients in steamed vegetables)
Cut the bacon into pieces. Saute until they are crisp. Add the onions and cook until they start to turn brown. Add the vinegar and boil to reduce slightly. It's the bacon fat and vinegar that make the vinagrette for the potato salad.

Add the cooked potatoes, lightly salt and pepper them, toss them in the bacon mixture and put into a bowl. Serve hot.

Note: you can steam bite sized bits of carrots with the potatoes to add to the salad, and you can add green or red pepper or diced celery with the onion.

Harvey