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Kidney Kitchen Cookbook
Kidney Kitchen Cookbook
The Kidney Kitchen Cookbook is packed full of recipes chosen specifically for people living with kidney disease as well as meal plans created by our dietitians. The Kidney Foundation of Canada plans for this resource to continue to grow and evolve: more recipes and meal plans will be added regularly, seasonal and celebration meals will be included and we encourage you to submit your recipes, thoughts and ideas. Bon Appétit!
Here's one of their sample recipees:Fettucine with Pork Ragu
You don't have to add truffle oil to this satisfying and savoury dish but if you do it adds a wonderful flavour
Source: Created by Chef Christian Lepore at Divino Wine Studio in Ottawa
Diet Type: Low Phosphorus / Low Potassium / Low Sodium
Renal Diet Nutrient Analysis
- Servings per recipe: 4
- Serving size: 1/4 of the recipe
Nutrient Analysis
- Calories: 458
- Protein: 16g
- Carbohydrates: 29g
- Fibre: 2.5g
- Total Fat: 31g
- Sodium: 119mg
- Phosphorus: 193mg
- Potassium: 509mg
Renal and Diabetic Exchanges
2 starch
1 1/2 vegetable
Ingredients
1 medium zucchini, chopped
2 medium red peppers, sliced thin
1/2 large onion, diced
1 clove of garlic, finely chopped
Pinch of chili pepper
75ml tablespoons of olive oil (about 5 tbsp)
200ml of homemade chicken or vegetable stock (just under 1 cup)
350g of fresh fettuccine
20ml of truffle oil (4 teaspoons)
Directions
For the Sauce
Heat the olive oil in a large pan over medium heat. (You will be adding the pasta to the pan once it is ready so make sure the pan is large enough).
Add the onion and garlic and once they turn golden brown add the ground pork.
Turn up the heat slightly and cook the meat, stirring regularly, until cooked (about 8 minutes). Add the red pepper, zucchini and chili pepper and cook for about 5 minutes until soft. Add the stock and continue cooking for another 8 minutes. Don’t overcook the sauce or it will become dry!
Add the pasta to boiling water. Fresh pasta does not take a lot of time to cook. Five minutes should be enough. Drain the pasta and add into the pan with the sauce.
Stir until it is creamy and blended with the sauce. You can add back some of the cooking water if the pasta looks dry. Drizzle 1 teaspoon of truffle oil over each serving.
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