 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
Medical Forum / Diseases and Disorders / Prostate Cancer / February 2007Recipe: Rich in Capsaicin
Hope no-one minds me posting recipes that MIGHT be helpful. If just one member of the group says that this is a distraction - I'll stop. I'm formulating recipes as part of this project to get a Cycle Menu that might be of some use for folks with Prostate Cancer. You CAN get bogged down trying to find meal ideas that will be helpful. I hope in some way to contribute. Foods are International - expect a few surprises. I wont include nutritional breakdowns yet, but they will be available. The object of the project is to provide a PC-Helpful 5-meals/day Menu for 6 weeks, with no meal (apart from breakfast and some of the snacks being repeated) Breakfast, Mid-AM snack, Lunch, Mid-PM Snack and either Dinner or Supper. This is a Burger/Meatloaf, but best as burgers in salad buns. Made it today and it fair tickles the tastebuds. I made TWO lots - one made with Pork, the other with a mixture of Turkey (Drumstick meat) and chicken (Thigh meat). The Meatloaf version - terrific just sliced and 'picked' at. The Burger version - well, greedy lad that I am, I had two already and the rest are now in the freezer. First off, Chill the meats down to almost frozen - sort of plastic state. It helps with grinding the meats. 8 Ounces Fatty Belly Pork. Minced through the fine plate of the grinder. 12 Ounces LEAN Pork Shoulder. Again, minced through the fine plate of your grinder. (If for any reason you don't eat Pork, use Turkey or Chicken - just try to include some chicken fat to promote juiciness in the finished meats. Also if using Chicken or Turkey - put them through the MIDDLE plate of the Grinder - Chicken and Turkey need less cooking time than Pork, so a larger grain meat might be a nicer texture. If you DON'T have a grinder - I suppose you could just BUY ready prepared meats. The weights of the meats are NOT overly critical but don't wander TOO far...) 4 Ounces Chestnut Mushrooms 4-6-8 RED Chilli Peppers with just the tops off - leave the seeds in them. Use as many as you can stand the heat! 1 Tablespoon Finely Chopped Parsley. (Natural Vitamin C and bags of flavour) 6 fat cloves Garlic and a very small Onion or a Shallot - roughly chop them. 1/4 Cup chopped Cooked Broccoli. (You don't notice the taste when the Burger or Loaf is cooked) 1 teaspoon Ground Turmeric Powder. (Gives a nice 'golden' colour and adds not just an Oriental taste, but Curcumin too...) 1 teaspoon toasted and ground Sesame Seeds. (Adds another slightly Oriental flavour - but they are optional for Nut allergy people) Two tablespoons Lightly Toasted and ground Sunflower seeds. 1 thick slice of bread - almost any kind will do - crusts off and soaked in a little Rich Soya Sauce to saturation point - this avoids using Eggs to bind the mixture. A Hefty grating of whole nutmeg. (or 1/4 teaspoon ground nutmeg) A Hefty Grinding of Black Pepper. 3 Brazil Nuts, lightly toasted and ground. 1/4 teaspoon fine grain sugar or confectioners sugar - Icing sugar. You could instead use a Granular Sweetener such as 'Splenda' if you are Diabetic. Because of the Soya Sauce (a small Geneisten content) you will probably NOT require any additional salt, but might want to add some during the taste trial. Next - lightly squeeze out the excess soya sauce from the soaked bread. Now put EVERYTHING into your mixer or food processor. Whiz it for a time until you get a nicely pliable mixture. Let it stand for 3-4 hours for the flavours to develop and intensify, then give it a final mix, just a few seconds. Now for the 'taste-trials' You may need to do only one - this is where you get the chance to add more seasonings such as salt and sugar and perhaps add some Chillies - This is SUPPOSED to be a very highly spiced mixture that DEPENDS on Chillies for the main seasoning and flavour. Get a skillet of frypan ready - it has to be COLD START - and oil it very lightly. With wetted fingers, break off a small amount of the meat Mixture and pat it as neatly as you might, into a burger shape. It must not be over-thick at this point - say about 1/4 of an inch thick. Put the 'burger' into the skillet or frypan and only then, turn on the heat - fierce to begin with - then as soon as you hear any sort of cooking noises, turn the heat to very low - especially if using Pork. With chicken or turkey the heat is not so critical. Flip the Burger over after a few seconds, then flip it back after another short period. With SLOW cooking - allow about 4-5 minutes each side for Pork, and 2-3 minutes each side for Chicken or Turkey. Remove and lightly press between absorbent kitchen towel sheets to squeeze out excess fats. Taste after allowing to cool for a least 1 minute. (You WONT get a 'true' taste if you eat it straight from the pan.) - and try it first on it's own - and then within a sandwich - the taste differences can be quite astounding. You now have the chance to alter SALT & Sugar and Chili content to suit your tastes. Be careful to remix the mixture well after each addition - if any. For Burgers - depends entirely on the size required, but this DOESN'T make good 'Quarter Pounders' = best scaled at NOT MORE than 3 Ounces and made quite large and flat. If you DO make them bugger and fatter - they will cook best in a moderate Oven for about 15 minutes, on a trivet inside a roasting pan. Let the shaped burgers rest for at least 20 minutes before cooking them. They freeze very well and can be pan-cooked FROM frozen - but will obviously take a little longer to be cooked right through. For meatloaf, line a loafpan or a suitably sized cake tin, with first a brief wipe of any oil - it won't come into contact with the food, so any cooking oil is OK in this instance. Next, line the oiled pan with Baking parchment or even any greaseproof paper. That's the pan ready. Now, using a suitable Cook-Proof Clingfilm, wrap the Meat Mixture and squeeze it to remove all and any air bubbles and spaces. Shape it and squeeze it, get it into the shape you need to fit the pan. Now wrap it in Aluminium Foil and carefully again mould it to fit the shape of the pan. Into the pan it goes... Into a prepared oven at 220 Degrees Celsius - 450 Fahrenheit - I don't know what the Gas mark might be! Allow 15 minutes at the high temperature, then make the Heat 160 Celsius 320-330 Fahrenheit - and leave it alone for 1 Hour. (If the parcel is quite thin rather than tall, it will probably only need about 30-40 minutes) After this - pierce the parcel with a skewer. If NO juices flow - it's ready. If CLEAR juices are very slow to appear - it's cooked. If there are any traces of PINK juices - it needs to go back into the oven for another 15 minutes at least. Leave it in the pan for at least 20 minutes - unwrapped. Unwrap and slice if wanted hot with accompaniment Veggies. Use the fat-decanted pan-juices as a gravy if you like. If wanted as a cold deli item, leave until it IS entirely cold before unwrapping. Discard the pan-juices and fats entirely. Cold, it makes terrific sandwiches. > Hope no-one minds me posting recipes that MIGHT be helpful. > If just one member of the group says that this is a distraction - I'll stop. [quoted text clipped - 7 lines] > weeks, with no meal (apart from breakfast and some of the snacks being > repeated) Good idea, and I'm willing to assume it tastes great (one of my family chef's guidelines is that complex recipes tend to taste better than simple ones) but: 1. All that fatty meat is a good way to make sure we die WITH and not OF our PC, but not in a good way. There's just no valid reason to eat fatty meat, chicken fat, chicken skin, etc. beyond the merest dash for flavor, if then. 2. Why not use eggs as a binder? Eggs are a healthy food, taste great, and provide much less salt than soya sauce. 3. Don't forget that the single most important measure of the doneness of meat is internal temperature, not juice color, and doneness is much more crucial with ground meats that with intact slabs of meat. 4. Let me suggest green chile peppers. They are used in almost any dish you can imagine and many you can't in New Mexico cooking, have marvelous taste, are extremely nutritious, and can be grown or bought in a wide range of "heat" (spiciness). Countless desert SW people lay slabs of them in and/or on all kinds of foods from many ethnic origins for any and all meals of the day. 5. And, of course, cooked tomato products taste great, work in or on most foods, provide salt if needed, contain lycopene, add color, and especially with lots of broccoli have been shown in one study to be the best magic food bullet yet for PC. I.P. > Good idea, and I'm willing to assume it tastes great (one of my family > chef's guidelines is that complex recipes tend to taste better than simple [quoted text clipped - 3 lines] > meat, chicken fat, chicken skin, etc. beyond the merest dash for flavor, > if then. HI there I.P. ! The only reason that fatty meat is used, is because both Pork and Turkey - without added fats - cook to very 'dry' and unappetising results. The fatty tissues used are to impart some 'lusciousness' to the meats as they cook - and I DID say that when it IS cooked - to press the burgers between kitchen paper to pull out at least some of those fats. I WILL make another batch - this time using only lean cuts and evaluate the result, but I think I know already that it will be too dry to be interesting (for MY tastes) But my recipes are to BE played about with and critcised. Only in that way can we all learn, and I appreciate all and any feedback. > 2. Why not use eggs as a binder? Eggs are a healthy food, taste great, and > provide much less salt than soya sauce. Eggs are a source of arachidonic acid - a promoter of angiogenesis within the cancer cells, I'm trying NOT to use ingredients that MIGHT be helping my Cancer Cells to grow. Yes, Eggs DO taste great, they have until now played a major part in my diet and cooking styles. Now I'm having to do a lot of re-evaluating. My use of Bread soaked with Soya Sauce to make the binder for the other ingredients, was to use the salt in the soy as a seasoning - and the soy sauce would additionaly have at least SOME Geneisten content - an angiogenesis inhibitor - as I understand it. However if the salt content is thought too high or can be dispensed with - use Oat Milk or Soya Milk to soak the bread. Like I said - the recipes are there to be played about with. Nothing is critical. > 3. Don't forget that the single most important measure of the doneness of > meat is internal temperature, not juice color, and doneness is much more > crucial with ground meats that with intact slabs of meat. It was one of the things drummed into me - internal temperatures. However, the inside of a mixed ingredient meatloaf MAY have reached an adequate degree of heat that will say it IS Safe to eat and assume from that heat that it IS 'cooked' - At the same time, those mixed ingredients while having reached temperature - will STILL not have been properly cooked - and will still have moisture and fats that require that the heat is kept for a considerably longer period than that for a single JOINT of meat. Those INGREDIENTS need time to have the moistures and fats rendered out - which is why I say about juices flowing... You were NOT wrong to point that out, In fact it allows me to explain the fact that mixed ingredient dishes often need more cooking time than Joints. > 4. Let me suggest green chile peppers. They are used in almost any dish > you can imagine and many you can't in New Mexico cooking, have marvelous > taste, are extremely nutritious, and can be grown or bought in a wide > range of "heat" (spiciness). Countless desert SW people lay slabs of them > in and/or on all kinds of foods from many ethnic origins for any and all > meals of the day. I'm a bit of a 'chili-head' myself and have three bush varieties growing in pots on a Window-sill. Cool to Agonising! After having read your bit - I had to go and check something and I admit to having been under the mistaken impression - where I got it from, no idea - that RED Chillies were higher in Capsaicin content than green ones. Thankyou for bringing that to my attention! There was a recent article on the BBC concerning some research into chilies and prostate cancer - apparently Capsaicin interferes with angiogenesis. I will try and find the link. > 5. And, of course, cooked tomato products taste great, work in or on most > foods, provide salt if needed, contain lycopene, add color, and especially > with lots of broccoli have been shown in one study to be the best magic > food bullet yet for PC. For a LONG time I had to restrict my consumption of Tomatoes because of Diabetic concerns. They were always a favourite and we grew them at home. I could eat them like sweets. However, Diabetes as a Disease takes a poor second place to my Cancer - so - Tomatoes are back on in a BIG way - Woo-Hoo! However in UK, we are surrounded on all fronts by horrible cheap tomatoes that are grown it seems only for size. They have no taste - just redish-orange sacks of water. You have to seek out and pay premium prices for a decent-tasting tomato. They say these 'special' tomatoes are 'Grown for Taste' - so what the HELL are the other ones grown for then? - You will see a LOT of Tomatoes in future recipes. Broccoli - used to grow in our garden like weeds, but only recently have I started eating it. THANKYOU for the points raised. Hughie. > I.P. Wow! Lots of excellent information here, and presented far more eloquently and interestingly than most technical PhDs I've worked with are capable of. Makes healthy dining sound enticing! Now, about the eggs and their arachidonic acid . . . is this a tangible threat to PC pts, or one of those slightly suspicious cases wherein some fellow trapped on a desert island for a year with no resources but a volleyball and one ostrich had a recurrence five years later? i.e., should we all cut back on our eggs . . . again?" I.P. Keeping it shorter this time! The following link about Arachidonic Acid: http://www.cbn.com/health/naturalhealth/drsears_ArachidonicAcid.aspx also: http://www.opinions3.com/arachidonic_acid.htm I have searched the USDA for detailed nutritional breakdown on eggs and it would SEEM that the level of the Omega6 acids required to MAKE Arachidonic Acid is in fact fairly low and found only in the yolks. I reckon 3-4 eggs a week are quite safe. Additionally - "Columbus Eggs" - from specially fed hens have a higher Omega3 ratio to Omega6, but the eggs are slightly dearer. I would STILL avoid using eggs as a mixing ingredient except for cakes, quiches. I'd rather TASTE the egg AS an egg! > Wow! Lots of excellent information here, and presented far more eloquently > and interestingly than most technical PhDs I've worked with are capable [quoted text clipped - 7 lines] > > I.P. > I have searched the USDA for detailed nutritional breakdown on eggs and it > would SEEM that the level of the Omega6 acids required to MAKE Arachidonic [quoted text clipped - 4 lines] > I would STILL avoid using eggs as a mixing ingredient except for cakes, > quiches. I'd rather TASTE the egg AS an egg! Okay, Hugh. You say you're from Glascow, but you write like an educated Texan. What gives? >> I have searched the USDA for detailed nutritional breakdown on eggs and it >> would SEEM that the level of the Omega6 acids required to MAKE Arachidonic [quoted text clipped - 7 lines] > Okay, Hugh. You say you're from Glascow, but you write like an educated > Texan. And he uses caps for emphasis! He's got my vote. ;-) I.P. >> I have searched the USDA for detailed nutritional breakdown on eggs and >> it would SEEM that the level of the Omega6 acids required to MAKE [quoted text clipped - 7 lines] > Okay, Hugh. You say you're from Glascow, but you write like an educated > Texan. What gives? Not that it has any bearing - I used to edit the local Church newsletter. He-hee! > > Hope no-one minds me posting recipes that MIGHT be helpful. Dear Hugh and All, I remembered this recommendation from an old-timer in my Yahoo PCa group. Thought you or others might be interested. Eat to Beat Prostate Cancer Cookbook About the Author In addition to being a prostate cancer survivor for five years, I have written about food for more than twenty years: first, as a staff editor for Food & Wine magazine; then, as a contributing food editor to Family Circle magazine, and a writer for a variety of magazines including Cooking Light, Shape, Food & Wine, and Bon Appetit. http://www.prostatecancercookbook.com/ Here is a sample recipe. I Chose it because of the chiles. There are many more on the above site. Chipotle Mayonnaise By using a soy-based mayonnaise rather than the usual egg version, you'll avoid all that saturated animal fat that is thought to increase the risk of metastatic prostate cancer. This spicy mayonnaise, balanced with the sweetness of honey, is so good on so many things. Substitute for regular mayonnaise in your favorite tuna fish salad recipe, or enliven simple sandwiches such as sliced tomato and bottled roasted red pepper on toasted whole-grain bread. Or spread over the top of a fish fillet such as cod, haddock, or blue fish, and then broil. Chipotle chiles are smoked-dried jalapeno chiles, and can be found canned in a spicy adobo sauce, in the Mexican or Hispanic food section of your supermarket. Makes 1 cup. Prep: 5 minutes. 2 canned chipotle chiles in adobo 1 teaspoon adobo sauce from can 1 cup eggless soy-based mayonnaise 1/8 teaspoon salt 1 teaspoon honey, or to taste 1. In blender or small food processor, puree chiles with adobo sauce. 2. In small bowl, stir together mayonnaise, pureed chiles, salt, and honey. Make-Ahead Tip: Mayonnaise can be refrigerated for up to a week. P.S. Women love men who know their way about the kitchen. I'm wondering if maybe you and the other chile-chompers are sabotaging your love lifes by eating the above. I am so glad this discussion is taking place in virtual reality. Could you imagine how the collective breath of the pepper eaters would smell? It seems like masculinity is measured in Scoville Units today, the way some of you talk. Not all of us munch on Jalapeno peppers the way they do in New Mexico. I was going to prepare the spicy recipe you posted for cruciferous veggies. I had to ask a friend who is a gourmet cook whether chile peppers existed outside of a jar, pickled. Anyway, my husband said, "No hot peppers, absolutely". So, here we are, happily Chile-Free in NYC. Leah > Hope no-one minds me posting recipes that MIGHT be helpful. > If just one member of the group says that this is a distraction - I'll > stop. That's ridiculous! No reason to stop just because of one person. I suggest you put "Recipe" in the Subject field each time. If any of us don't want to see them, we can set up a rule for the word "Recipe". Thank you for your service.  SignaturePSA 16 10/17/2000 @ 46 Biopsy 11/01/2000 G7 (3+4), T2c RRP 12/15/2000 G7 (3+4), T3cN0M0 Neg margins PSA .1 .1 .1 .27 .37 .75 EBRT 05-07/2002 @ 47 PSA .34 .22 .15 .21 .32 Lupron 07/03 (1 mo) 8/03 (4 mo), 12/03, 4/04, 09/04, 01/05, 5/05, 10/05, 2/06, 6/06 PSA .07 .05 .06 .09 .08 .132 .145 Casodex added daily 07/06 PSA <0.04 Non Illegitimi Carborundum |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2008 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.