So, first and foremost, I have to apologize for not actually getting a pictures of this amazingly awesome meal. Needless to say, it didn’t last long enough for me to even attempt to get a picture of it! Second of all, this is an entirely new area for me.Last week, Mr. Smivie was feeling really shitty with a significant amount of pain in his right leg. We noticed how swollen it had gotten and made an appointment with his regular doctor. He has gout which flares up pretty frequently (low kidney function will do this) and he’s had sciatica as well. We assumed it was one of those two things. However, his doctor hit us with a curve ball. We were told it looked like he had a blood clot in his right leg and to get him to the ER immediately. A few hours, chest x-rays, an ultra sound, and tons of blood work later; and we were admitted to the local hospital due to a massive blood clot in his right thigh. We were there for a few days, Lovenox shots and warfarin were prescribed. And that, that scares the shit out of me.
Blood thinners are something I’ve always found terrifying. My Grandfather was on them for a significant amount of time. We had to watch him when he shaved, watch him when he worked outside, anything he did we had to watch him. The thought of going thru this with Mr. Smivie scares the hell out of me. Told we had to watch him, he needed to start getting regular blood work done, and I was handed a list of foods he’s no longer allowed to have. That’s when life got difficult.
Mr. Smivie had stage 3 kidney cancer, which resulted in a partial nephrectomy (kidney removal) and has led to stage three kidney disease. With his kidney disease his doctor has limited his potassium and he’s on a very low sodium diet, and now with the warfarin (Coumadin) he can’t have Vitamin K. So now, his list of acceptable foods is shrinking even more. This was one of his favorite dinners before we had to start watching everything he ate. I figured out how to alter it, so now we’re kidney disease, low sodium, and Coumadin friendly!
My version of Spanish Rice ( you can either use left over rice, or I tend to cook everything together in a pot all at once). This can easily be done in a rice cooker, however ours took a shit and I even bought a new one that doesn’t freaking work.
2 cups white rice (we use Calrose)
3 cups water
1 can of well rinsed and drained low sodium organic black beans (unseasoned)
1 cup frozen corn
1 can Mexican style stewed tomatoes (I rinse these extremely well also)
1 packet taco seasoning mix (or 2 tablespoons homemade mix)
2 tablespoons lime juice
Mix everything together in a large pot with a lid, place over high heat bringing water to a boil allow to boil 3-5 minutes before turning the heat down. Cover pot with a lid you can vent, cook over medium high heat for 10 minutes or until rice has absorbed all the water. Do not stir while it’s at the point (it makes the pot a bitch to clean, but it won’t cook right if you stir it. If you’re using left over rice, warm rice in the microwave (spread over plate and cover with a wet towel to keep from drying out), warm beans, corn, and tomatoes then mix warm veggies and seasonings into heated rice.
P.S. For cleaning the pot afterwards, I let it soak overnight (there’s always rice stuck to the bottom). Dump out the water and lightly scrape what I can. Then add freshwater and a little dish soap, then place back on the stove over high heat and bring water to a rolling boil. Allow to boil steadily for 10-12 minutes, dump out the water and the cooked on rice will come out SOOOOOO much easier!
Honey Lime Shrimp
1/4 lb shrimp with tails removed (I use 41-50 size or whatever I end up getting on sale as long as they aren’t salad shrimp)
1 tablespoon taco seasoning
3 tablespoons lime juice
1/2 teaspoon olive oil
drizzle of honey
Place de-tailed shrimp into a gallon size zipper bag, add all other ingredients into the bag except the honey. Shake until shrimp are completely covered. Place shrimp and the seasoning mix onto a foil lined cookie sheet, drizzle shrimp with honey making sure to get a little onto each one. Bake at 350 for 7-10 minutes (or until done depending on your oven).
I always make these two together, and make them like a rice bowl, topped with salsa (corn and black bean) and sour cream. This combination is also an AWESOME filling for tacos/burritos as well. Eat up! And happy cooking!