Acid Reflux Recovery Diet and Recipes presents the perfect cold weather dinner

Acid Reflux Recovery Diet and Recipes presents the perfect cold weather dinner

When the leaves change color and we're tempted to sit by the warm fire in the evening, hearty food comes to mind. Fall and winter bring a variety of root vegetables, squash greens, and fruits that can be easily made into hearty meals. The challenge is keeping these dishes healthy—that is, keeping them as alkaline as possible.

When trying to reverse acid reflux symptoms, diet is probably the most important consideration. That old cliche “you are what you eat” has never been truer. If you eat and drink foods that are naturally acidic, then you are also naturally acidic. If you eat a diet that consists mostly of so-called “convenience foods,” you have no chance of being alkaline.

To overcome acid reflux, one must make an effort to correct the body's pH factor. 7.5 pH is the ideal alkaline body level. You can test the pH of your saliva using pH paper, which is available at any pharmacy. Some medical authorities claim that not all diseases, including cancer, can exist in an alkaline environment. If that's true, it's certainly food for thought!

It is important to remember that the acid reflux condition cannot continue without a damaged esophagus. In order to cure this condition, the esophagus must be repaired. This can be achieved by eliminating foods and drinks that are irritating and/or acidic. Avoiding things that relax the LES (lower esophageal sphincter) is another important consideration. The LES is the muscular valve that separates the esophagus and stomach. When this valve relaxes, acid and pepsin from the stomach splash into the esophagus and throat, causing acid reflux.

The strength of the hydrochloric acid in the stomach was compared to the acid in a car battery. In acid reflux, the constant attack of acid causes only small cuts to develop on the esophageal lining. Until these cuts have had a chance to heal, spicy foods such as sour tomato products, hot peppers, raw garlic, and raw onions should also be eliminated from the diet. They only further irritate the situation. Smoking, drinking alcohol and eating chocolate also relax the LES and thus hinder the healing process.

The key to recovering from acid reflux is to eat alkaline, easily digestible, nutritious food until the esophagus heals. Eating early, at least three hours before lying down, is an essential habit to develop. Eating slowly and chewing food completely in a relaxed, comfortable and stress-free environment is also of utmost importance.

I've listed some of my favorite savory fall and winter recipes that I've enjoyed during my own recovery period. Cooking meat, vegetables, fruits, and shellfish in liquids creates delicious dishes that are quick and easy to prepare. I used a technique called “braising” for the main dish below. It's one of my favorite cooking methods because it concentrates the flavor in a one-pot dinner. I also added a seasonal soup starter and a special desert to complete the perfect cold weather dinner.

Try doubling the main course and desert recipes so you can have them later in the week.....less time in the kitchen. Remember that cooking from scratch rather than relying on prepared meals is generally a better approach to good health. It's also nice to know what you're actually eating.

I hope you enjoy the following seasonal recipes. Even though I've cured myself of acid reflux, I still serve these wonderful savory dishes regularly. The whole family should enjoy this too. Now, the kids might not like the oysters, but you definitely will. This menu is ideal for entertaining because the first and last courses are made in advance and the first course is a breeze. For those of you who live in warmer climates, remember that winter is a state of mind.

Bon appetit!

FRIED CHICKEN WITH TURNS AND ONIONS

This is a rustic, country-style dinner that truly embodies the concept of “comfort food.” Unlike thick cuts of meat, braising chicken takes a fraction of the time and the chicken absorbs all the flavors from the vegetables and liquids. Mashed potatoes are a perfect accompaniment. This is a serving for four people and takes about an hour to prepare.

1 (3 ½ lb.) chicken, cut into 8 portion pieces

½ cup flour for dredging

olive oil

2 medium sweet onions coarsely chopped

4 medium beets peeled and cut into ½" pieces*

3 cloves of garlic, finely chopped

2 cups chicken broth

2 cups white wine or dry vermouth

2 sprigs of thyme or ½ tsp. dried

1 tablespoon. parsley, chopped

Pat the chicken dry and season with salt and pepper. Dredge in flour and set aside.

Heat a heavy skillet to medium-high and add enough olive oil to coat well

Brown the chicken pieces, skin side down, turning them over in about 7 minutes (this can be done in two batches if necessary).

Transfer the browned chicken to a plate and cover to keep warm

Pour off all but 2 tbsp. from fat and low heat to medium low

Add onions and cook, covered, stirring occasionally, until soft and lightly golden

Add beets and garlic and cook, uncovered, for five minutes, stirring occasionally to prevent onions from burning

Return the browned chicken to the pan and toss with vegetables to coat both sides. Arrange the chicken skin side up

Pour broth and wine over chicken mixture

Sprinkle with thyme

Cover and lower heat to simmer until chicken is cooked through and beets are tender, about 30 to 40 minutes.

Transfer chicken and vegetables to a serving platter

Reduce sauce over high heat to thicken if necessary

Season the sauce with salt and pepper and pour over the chicken and vegetables

Sprinkle with parsley

* Parsnips can replace the beets or a mixture of both.

CREAMY NEW ENGLAND STYLE OYSTER STEW

I've heard rumors that oysters are a little sour; However, they never gave me indigestion. I admit that this is a pretty filling dish, but a small portion will give you more pleasure than pain. You have to pamper yourself occasionally.

1 ½ tbsp. unsalted butter

I have a dozen freshly opened oysters (or the freshest you can find) with liquid

1/8 tsp. Celery salt

1 ½ ounces sherry

Drizzle of Worcestershire sauce to taste

Cayenne pepper

1 ½ cups whole milk with a little cream

Chives, chopped

Oyster crackers

In a double boiler, add butter, oysters with liquid, celery salt, sherry, and Worcestershire sauce (water in bottom pan should not touch top pan).

Stir with a wooden spoon for about a minute, until the oysters are just curling around the edges (do not overcook).

Pour in the milk mixture and continue stirring

Remove from heat just before cooking and serve immediately

Sprinkle each portion with a little cayenne pepper

Garnish with chives

Offer oyster crackers on the side

POACHED ANJOU PEARS IN RED WINE

This dish requires some planning ahead. The pears should be ripe but still springy to the touch. Buy them a week in advance and place them in a paper bag with a banana. Don't ask me why, but it works. Choose pears with the stem in tact.

8 small red Anjou pears

Juice of one lemon

1 cup extra fine granulated sugar

2 cups of red wine

¼ tsp. vanilla extract

1 cinnamon stick

Carefully peel the pears down to the stem (the stem is handy for turning and displaying).

Brush each peeled pear with lemon juice and set aside

In a saucepan add sugar, wine, vanilla and cinnamon

Stir over medium heat until sugar is dissolved

Add pears and reduce heat until lightly simmering and covered

Poach the pears until just tender, about 10 to 20 minutes depending on the size of the pears, turning once

Remove from heat and let the pears sit in liquid. Rotate for another 20 minutes so that the color is even

Remove the pears from the liquid to the desert plates

Over medium heat, reduce liquid to a syrupy consistency and pour over pears

Serve with a dollop of whipped cream and a sprig of mint

© 2006 Wind Publishing

Inspired by Charles Stewart Richey