Skillet Baked Pear Custard

If you’ve had enough of all things pumpkin, move on to pears. They are a fall season fruit so why not soak up the last of them while you can with the easiest dessert ever! The pears cook into soft slices of fruit cradled by the warm custard making this a senior friend dessert for elder loved ones. Whip-up this Baked Pear Custard for a low maintenance treat this holiday season that will keep all parties happy. This recipe is seriously simple. Peel and slice the pears and process everything else in the blender. Quickly assemble it and your done!

Ingredients:

• 3 pears, peeled, cored and sliced about 1/4 inch thick
• 3 eggs
• 1/4 cup melted butter
• 3/4 cup milk
• 1/3 cup flour
• 1/3 cup sugar
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1/4 tsp salt
• Powdered sugar for dusting

Directions

1. Preheat the oven to 350F degrees.
2. Oil an 8 inch cast iron skillet or pie pan.
3. Circularly arrange the pear sliced in the pan, slightly overlapping them as necessary.
4. Place the rest of the ingredients in a blender and process until smooth.
5. Pour the liquid mixture over the pears and and give the it a slight tap on the couter to evenly distrute the batter across the skillet.
6. Bake for 40ish minutes until the top is golden brown and the custard is firm thoughout.
7. After baking, carefully remove the skillet from the oven and dust the custard with powdered sugar.

This custard won’t last long. It’s that good!

If you aren’t worried about dysphagia or sensitive teeth, I’d consider jazzing this custard up with a sprinkling of pomegranate seeds and a few chopped almonds when it’s done baking. The jewel colored seeds really gives the pear custard a wow factor if you’re trying to make an impression. Or, just keep it simple cause it’s still plenty good! Enjoy!

Indian Summer Salad Recipe with Sage Roasted Butternut Squash and Cherry Tomatoes

Sending you all warm vibes with this Indian Summer Salad Recipe that’s loaded with sage roasted butternut squash and catering to the arrival of Fall, but not without first waving good bye to the last of Summer’s vine ripened cherry or grape tomatoes. It’s the best of both season prepared on a single sheet pan. And seriously, is there anything better than a one pan meal? Who has time for cleaning up when you have a million other things demanding your attention? Caregivers, you know what I’m talking about, right? Instead of adding more crazy to your to-do list, do yourself a favor and make this hybrid seasonal meal. The butternut squash, mushrooms, and tomatoes pack some serious nutritional punch, and the sage and lemon flavors meld perfectly into deliciousness.

Ingredients

• 1 lb butternut squash peeled, seeded, and cubed into 1/2 inch pieces
• 1 chopped red onion
• 1/2 lb of crimini or button mushrooms, cut in half. Quarter if large or worried about senior eaters.
• 5 cloves garlic, peeled and smashed
• 4 tbsp olive oil
• 12 fresh sage leaves
• 1 cup feta cheese, crumbled
• 1/2 lb of grape or cherry tomatoes. I like mine whole but cut in half if there are any choking concerns.
• 1/4 cup pepita seeds
• 1/2 lemon
• handful of arugula
• salt & pepper

Directions

1. Preheat the overn to 425 degrees F.
2. Place the butternut squash, onion, mushrooms, garlic, and half the sage leaves on the sheet pan and drizzle with oil, salt and pepper, and stir to coat. (I did this step in a bowl but you can do it on the sheet pan to save yourself some dishes.)
3. Place the sheet pan of veggies in the oven and roast for 30 minutes.
4. Carefully remove the pan and give the roasted vegetables a stir.
5. Next, add to the sheet pan the tomatoes, feta cheese,pepita seeds, and remaining sage leaves and gently mix the veggies around.
6. Return the sheet pan to the oven and roast for 10-15 more minutes or untill the butternut squash is soft and the tomatoes have split.
7. Remove the pan from the oven and sqeeze the lemon juice over the roasted vegetables, being mindful of the citrus seeds.
8. Give it all a good mix and then dress the top with a smattering of arugla and a slight drizzle of olive oil to finish.
9. Salt and pepper to taste.
10. Portion into salad bowls and enjoy

*Serves 4

In addition to the convenience of making a one pan dinner, I also love the adaptability of this recipe for seniors. If you have an elderly eater in your household you can easily adjust this recipe to be more senior friendly. I would recommend the following:

1. Omit the pepita seeds which can be a turn-off for anyone with aging or sensitive teeth.

2. Skip the arugula or chop it up to avoid issues with aspirating or dysphagia.

3. Cut the tomatoes in half. I would suspect that roasting the tomatoes would soften them making them easier to swallow but they are a common choking hazard for children and I would suspect adults as well.

All in all take care of yourself and take care of your loved ones. Eat good food, create meals with care, and savor the best of every season. Life is short. Enjoy it while it lasts!

The How & Why Of Spring Rolls

Why?

Because they are easy, nutritious, and a good "group" activity.  Assuming you are looking out for a loved one and have lingering time on your hands, why not head to the kitchen and gussy up some spring rolls? 

1. They are easy.

I'm always looking for activities that stand to benefit both my mom and I and this one holds-up.  I prepare everything in advance (although depending on the needs of supervision, prep might be something you could delegate) and then the two of us can sit down at the table and roll away.  When going through the motions side by side, my mom, whom has Alzheimer's, can easy follow along. 

2. They are nutritious.

Unfortunately, my mom often can't always eat them due to dysphagia, or complications related to swallowing but anyone without such concerns can go ahead and binge eat their way to good health.  I know that might sound like a tease but you have to remember that we are feeding more than one mouth in this house.  My father's vascular dementia is taking a toll on some of his motor skills like hand eye coordination, so using utensils can be challenging for him.  At least with the spring rolls he can pick them up with his hands and have at them.  It's one of the few ways he can eat "salad".  It's also a fun way to eat vegetables.  I mean, who doesn't love finger foods?

3. They are a good "group" activity.

It can be hard to make time for senior engagement when chores abound but these spring rolls are like a twofer! Getting the ingredients prepped and sitting down at the table and working on them is a surprising win when it comes to time management. We'll have boatloads of healthy snacks and the activity alone is enough to help me feel like we are sharing quality time together.  All too often it's easy to slip into allowing passive entertainment occupy my parents time, which serves no good for any of us.  They are unquestionably bored and under-stimulated (which I personally find to be a triggers for Sundowning) and I face issues of guilt and frustration knowing I haven't contributed meaning to their day.  So, anything I can do that challenges them in new ways proves fruitful regardless of nutrition.

Rice papers

How?

Yes, I know I should have started with "how" but oh well... 

• First and foremost, find some rice papers!  They are typically found in the international section of your grocery store.

Preparation organization

• Prep whatever you want to put in the rolls.  I typically go for a mix of greens, some herbs, crunchy things like carrots, cucumbers, and peppers, and some kind of protein like crushed nuts, hard boiled eggs, chopped cocktail shrimp or chicken. Use your imagination.  You have endless options, just remember that whatever you decide to use needs to fit in the wrappers so cut accordingly.

Spring roll steps.

• Next you're ready to start rolling.  In a medium sized skillet add some warm tap water and place it by your rolling work station.  Working with one rice paper at a time, soak each wrapper in the water until it's completely soft and filmy.  
• Lay the soft wrapper out on a clean surface and add your filling in the middle.
• Fold in the sides first and then the bottom section and roll it right up.
• Dip them in your favorite dressing and enjoy!  We used a store bought peanut sauce but I think any standard dressing could work too.

 I would suggest making all the spring rolls before eating.  Stopping to taste really derails productivity.  You can also store any leftovers in the fridge for a few days.  There's nothing like having a little power snack to get you through the chaos.  The caregiver struggle is real so make sure you're all fueled up! 

Rules for "how to feed a senior..."

Rule #3: Size Matters

As senior mobility decreases and daily activities become limited, it is not surprising that appetites wane as the body has a reduced demand for calories.  Throw in the facts that appetites are often suppressed due to side effects of prescription drugs , anxiety around dysphagia (difficulty swallowing), weakening teeth and changing taste-buds, and it is no wonder that eating is no longer a thrill like days past.  However, it is still important that seniors consume enough calories to sustain their days, and more importantly, get the essential nutrients that allow their bodies' to thrive regardless of age.

Portion control plays an important role when you are assembling the senior plate.  Even though quantity has decreased, the nutrient density and diversity is as important as ever.  Protein, carbohydrates and fat all need to find there way on to the plate and ideally in each bite.  Sure, an older person might feel full after some mashed potatoes and therefore as a caregiver, it is easy to think you have done your job but if you are not providing meals that are a well-rounded composite of macronutrients then your are not enabling their body to preform at its optimal level of health.  Shoot for quality while aiming for comprehensive meals and forgo some of those concerns around how much they are eating. It's not the volume of food that is going to contribute to their well-being, but rather, the nutrient load they will receive with each bite. 

In case you are curious about what foods have the highest nutrient density you can check the the Aggregate Nutrient Density Index here which is a bit like like a report card for evaluating the micronutrients in fruits, vegetables, nuts, seeds, legumes, etc.  It's not a complete list but it's a start and a great place for developing the foundation of how to build the senior plate. 

Rules for "how to feed a senior"...

As I temporarily leave my parents in the care of other “givers” I have been answering a lot of questions around what they like to eat.  I realize a website titled “How To Feed A Senior” should probably clarify some of the rules around the “how-to” part.  In my experience I have come to learn that it doesn’t matter what you serve.  If it is difficult to chew, hard to swallow, or complicated to eat, it’s not going to work.  Issues around poor teeth, difficulty swallowing, and decreased motor skills all increase concerns around senior nutrition and complicate matters for caregivers. The next several posts will be dedicated to a few of the rules I have come to live by and will hopefully help others whom find themselves in the same position.

Rule # 1: Texture Matters

• Keep it soft- At this age the teeth are often in rough shape.  Many folks wear dentures or have teeth that have experienced neglect leaving the mouth sensitive and chewing stressful.  Chomping down on anything can be challenging and things like tough meats, corn on the cob, whole apples, large sandwiches, etc…  These things all put a high demand on the teeth.  Biting and chewing I have noticed are becoming increasingly more difficult.  It’s not to say that my dad doesn’t want a kobe steak, it just means I have to cut it up into small bites that aren’t going to overwhelm him when he has it in his mouth.

• Moist- I know people hate this word but too bad.  Moist is a must! As Alzheimer’s progresses, difficulty swallowing also known as dysphagia, can be a common problem.  This can easily lead to malnutrition and dehydration as those struggling with the condition avoid eating and drinking as the act of doing so physically becomes more difficult.  If you are having difficulty swallowing do you think a dry cracker or dinner roll is going to help?  No.  So, dry is out and moist is in!