Cooking for a sick family member

I've always intended my food writing to focus on cooking for picky eaters. Picky isn't always an indicator of a stubborn or quirky character, but often can be based on health issues. If you've got a family member undergoing chemotherapy, losing weight due to illness, elderly, with bad teeth or recent dental work, chances are you'll be called upon to prepare a meal that focuses on food that is easy to chew and swallow. And also, a meal packed with nutrition and calories to assist in regaining weight and strength.

When my mother was suffering from emphysema, she was extremely sensitive to both the taste and smell of food. When my father reached 100, the sheer exertion needed to chew exhausted him. And when my sister was enmeshed in endless rounds of chemotherapy, she lost weight and had trouble swallowing, but needed to eat to keep up her strength. Here is my go-to soft diet meal that is delicious, full of nutrients and healthy calories to fortify your loved ones and help them fight the good fight. Here's the other side of this equation: food is love, and nothing feels better than providing someone you care for with soothing comfort food that will help them recover.

Beef, Pork and Ricotta Meatballs

Meatballs have endless varieties, but these are simple to prepare, easy to swallow and full of healthy nutrients. This recipe will provide enough for leftovers. The meatballs can be frozen before or after cooking them. Serve with tomato sauce if extra juiciness is needed to aid in swallowing.

3/4 lb. organic, grass fed ground beef

3/4 lb. ground pork

2/3 c. ricotta cheese (full fat)

1 egg

1 garlic clove, minced

zest of one lemon

1 generous bunch of fresh parsley or basil, finely chopped

2/3 cup bread crumbs, preferably bakery bread crumbs with no additives

salt and fresh ground black pepper, to taste

1 1/2 T. olive oil

Combine all ingredients, except for olive oil, in a large mixing bowl. Form into golf-ball sized balls. Heat a non-stick saute pan to medium heat. Add the 1 1/2 T. olive oil. Saute the meatballs over medium heat, allowing them to cook through without browning too much, about 10-15 minutes. Serve immediately, or with tomato sauce if desired. Serves 4-6 with leftovers.

Spinach mac 'n cheese

When my daughter was small and begged for mac and cheese, I couldn't bear handing her all those empty calories. So I added spinach to the mix. She loved it! Mac 'n cheese is easy for anyone to eat, and the spinach adds iron, calcium and fiber. I revisited this recipe when she had her wisdom teeth extracted-- still popular!

8 oz. elbow macaroni

1 container of fresh spinach, preferably pre-washed

1/2 stick butter

2 heaping T. flour

1 1/4 c. milk (2% fat or higher will do)

8 oz. bar of white cheddar cheese, grated using large holes on a box grater

1 t. freshly grated or dried nutmeg

fresh ground black pepper

1/2 c. bread crumbs, preferably bakery bread crumbs without additives

Cook macaroni according to package directions until al dente. Drain and run under cold water to stop cooking. Set aside.

Preheat oven to 400F. Put the raw spinach leaves into the bowl of a food processor. Process just until all the leaves are minced.

Wipe out the pasta pot and melt the butter in it. Over medium heat, add the flour. Whisk continuously until the roux just begins to brown. While continuing to whisk, slowly add the milk. Once you've formed a nice bechamel sauce, add the grated cheddar cheese. Whisk in until the cheese melts. Add nutmeg, fresh pepper and spinach. Mix until all the ingredients are incorporated.

Remove from heat and stir in the cooled pasta. Transfer the mixture to a 9" square baking dish. Distribute the breadcrumbs on top and bake in the oven for 20-30 minutes, or until top is golden and the dish is bubbling. Serves 4-6 as a side dish.

For a vegetable in this meal there are many options. Sauteed zucchini, carrots, fennel, cooked until they are easy to chew and seasoned with good olive oil and herbs-- you can't go wrong. But I prefer a leafy green, packed with anti-oxidants, calcium, fiber and minerals. And since you've already got spinach in the mac 'n cheese, here's an easy recipe for broccoli rabe:

Sauteed Broccoli Rabe

1 large bunch broccoli rabe, washed, 2-3" of the woody stems removed

3 T. olive oil

3 cloves garlic, minced

1/4 t. dried red pepper flakes (optional)

1/4 cup toasted pine nuts

juice of one small to medium lemon

Steam the broccoli rabe for 8-10 minutes, depending on how soft you like it. Remove to a colander and run under cold water to stop cooking. Wipe out the pot used for steaming and heat the olive oil, garlic and red pepper flakes until garlic is golden, 2-3 minutes. Use your hands in the meantime to wring the water out of the broccoli. Separate the broccoli rabe and add to the pan. Cook over high heat for a minute or two. Reduce heat to low and add the toasted pine nuts. Add the lemon juice and cook until the juice is mostly evaporated. Keep warm until ready to serve. Makes about 4 servings as a side dish.

Chocolate Mousse

This silky mousse is really easy to make, requires minimal ingredients and goes down super easily. It's comfort food at its best and if someone needs to gain weight, well the only bright side is eating this fabulous dessert. Besides, dark chocolate is medicine (see Harry Potter and the Prisoner of Azkaban when Professor Lupin gives the kids chocolate to recover from the terror of encountering death eaters). Add a dollop of whipped cream if your patient really needs the extra calories.

1 3.5 oz. bar of good quality dark chocolate

1 stick unsalted butter

3 eggs separated

1 t. vanilla

1/4 c. dark rum, or other liquer

1/4 c. sugar

scant pinch of salt

Melt butter and chocolate in a double boiler. Stir, remove from heat and allow to cool. Separate the three eggs, placing yolks in a large bowl and whites in a medium bowl. Gently whisk the egg yolks. Gently whisk in the almost completely cooled chocolate/butter mixture. Gently whisk in the vanilla and rum. Beat the egg whites with the sugar and pinch of salt until stiff peaks form. Completely fold in about 1/3 of the egg whites. In two more batches, very gently fold in the remaining whites. Refrigerate for at least 3 hours, or until the mixture has firmed. Add a dollop of whipped cream to each serving if desired.

Serves 6.