Recipes

Delicious Post-Dental Delights

Post Dental Recipes

This may initially sound like a weird category for good recipes. 

Had we not recently endured the dental travails of the ages, we would probably have snubbed such a title. In retrospect, that would have been a mistake.

Whenever you have either a sore throat or a painful dental ordeal, there are only 3 food groups that loved ones think to provide.

  • Soup
  • Milkshakes
  • Ice cream

Soup- Yeah, soup is nice but it presents its issues. If you’re still a bit numb, you run the serious risk of burning your tongue.

A torched tongue on top of tooth pain is a nightmare of untold proportions.

As for milkshakes and ice cream- kids might love that plan but we tend to regard milkshakes with a skeptical eye.

  1. Way too hard to suck up in the straw.
  2. 1,200 cal per cup
  3. Combine a few milkshakes with the pain killers that you’ll need to take after some nasty business like an extraction and see what happens. You’ll be Backed up Betty for a week.

After some trial and error, we’ve come up with a few favorites that we can also serve to other people.

Puréed Corn

This has been one of our all-time favorites. It’s fresh and seasonal and it doesn’t feel like nursing home mush.

We’ve made them two ways.

Pureed Corn

Ingredients

  • 1 15 oz bag of frozen corn or 4 leftover cooked cobs
  • 1-2 Tbsp butter
  • 1-2 Tbsp milk
  • Salt to taste

Preparation

  • If you’re using frozen corn, heat it in the microwave as directed
  • If you have cooked corn cobs, shave the kernels off with a knife and heat until warm
  • Purée it in a food processor with the milk, butter and salt
  • The result is like a thick corn porridge. It’s terrific when topped with fried chicken or spicy shrimp. If you are in dental pain eat it as is. Spice will hurt and chicken will be hard to chew.

French Green Beans or Haricot Vert

This was an unexpected surprise. We only puréed it because it hurt too much to bite and chew but it’s turned out to be quite versatile.

It’s a great substitute for either grits or mashed potatoes and it’s a perfect way to use leftover corn on the cob.

haricort verts

Ingredients

For thick soup – we would serve this as a first course at a dinner party without reservation and it’s super quick and easy.

  • 1 steam in bag of fresh haricot vert
  • 1-2 Tbsp butter
  • 1/4 c milk
  • Salt and pepper to taste

Preparation

Heat the green beans in the microwave as directed

Transfer to the food processor and purée with the remaining ingredients until smooth

If you’ve got mouth or throat pain, leave it pretty plain.

If you are serving it as a soup add a dash of your favorite spice or drizzle it with truffle oil and add some garlic croutons.

We’ve also just nuked it, buttered and salted it and put them in the food processor for a pulse or two.

French green beans are mildly sweet. When combined with a little butter and salt, they become remarkably satisfying.

Cauliflower Casserole

This one is amazing and effortless. It’s almost like stuffing. Add some sliced roasted turkey or chicken on the side and you’ve got a full meal.

We ate it as is and found it to be totally satisfying.

cauliflower-casserole

Ingredients

  • 5 eggs, beaten
  • 3 steam in bags of fresh cauliflower, each heated in the microwave for 3-4 min
  • 3/4c- 1 cup breadcrumbs
  • 1 c part skim ricotta
  • 3 slices of American cheese

Preparation

  1. Preheat the oven to 400
  2. Toss the warm cauliflower in the beaten eggs
  3. Mix in the breadcrumbs
  4. Spoon in dollops of ricotta
  5. Tear the slices of American cheese and place them throughout the mixture
  6. Bake for 30-40 min until the cheese is melted and bubbly
  7. Remove from oven and let it set for about 10 min
  8. Salt and pepper to taste

Banana Dessert

We love this one either hot or cold. If you are serving guests, ladle a warm spoon full into a dessert dish and top with ice cream. It’s a real winner.

banana dessert

Ingredients

  • 1 ripe banana
  • 1/4 c white chocolate chips

Preparation

  1. Preheat the oven to 400
  2. Peel back a small section of the banana skin
  3. Scoop out the flesh about 3/4s of the way down, reserving the scooped-out part
  4. Sprinkle the chips into the dug out portion and cover with the reserved fruit
  5. Mush it back down into its original shape
  6. Replace the peeled skin
  7. Wrap the stuffed banana in foil and bake for about 15 min
  8. Remove the chocolate banana combo from the skin and serve.
  9. FYI we tried making it with dark chocolate and didn’t like it nearly as much. White chocolate compliments the flavor of the banana significantly better.

Enjoy these healing treats!

About the author

The Scamper

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