Given my now broken tooth -- any soft food ideas? Can't get in with dentist for awhile...

M

mariadnoca

Moderator
Right now it's not too sensitive to hot/cold, but it is some. I think anything very warm/cold would be painful. Also, the weather is hot, so soup just doesn't sound all that great. Of course this nips my weekend bread plans in the bud - I sure can't eat crusty bread.

I really don't want to bite on that side - and it's the side I always chew on due to severe TMJ issues. I'm afraid of breaking the tooth further.

Any ideas on what I can eat or yummy recipes to share? BTW, I do have a VM, so ideas using that are good too.

I just had Malt-o-Meal for dinner.

 
Oh NO! And to have to wait until Wed!? So sorry. What about talapia or crabcakes?

Hope you are feeling better soon!

 
This is great. Evelyn's rec posted by Cathy. Rec: mediterranean fish

I know the small peppers may be a problem with your tooth, but perhaps, after cooked, they will soften up enough....Or, use the immersion blender for the sauce? I have used this recipe for tilapia; which may be softer than other fish.

Thanks once again to Cathy for posting this recipe.

http://www.eat.at/swap/forum28/163_Athens-style_Baked_Fish

 
Yes, this is SO delicious!

One reason I was so Pizzed about last summer's lack of decent tomatoes was I couldn't make a freezer stash of this soup. Sherry vinegar IS a must! (check out Cost Plus World Market)

 
Hmmm, I wonder if this was supposed to be under the Tomato Soup?

I just looked at this link and it doesn't have any tomatoes or sherry vinegar in it. Me thinks so and yes it is worth making to freeze!

 
My son and I both suffer from TMJ, however mine has gotten better.

My son had one treatment from a masseuse and his is completely gone. He suffered for years with it. I don't know what the treatment is, but it isn't invasive and it literally cured my son's. I will try and find out, because that is just miserable.
If you Google tmj massage therapy, you will find a lot of information. Good luck!

 
gouda corn pudding, day 7 after surgery

Nutritional Info

Calories 224
Fat 10g
Cholesterol 192mg
Sodium 669mg
Carbohydrate 17g
Fiber 1g
Protein 18g

*per serving
Recipe Details

Yield 8 servings

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Gouda Corn Pudding

Yield 8 servings

A healthy kid-friendly egg dish for weekend breakfast dish or for dinner with a green salad.
83
Gouda Corn Pudding
Teresa Blackburn

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Ingredients

1 3/4 cups 2 percent reduced fat milk
1/3 cup all-purpose flour
6 eggs, beaten
2 1/2 cups fresh corn kernels
1/2 cup diced red or orange bell pepper
8 ounces cooked ham, ½-inch dice
1/2 cup chopped green onion
4 ounces Gouda cheese, shredded
1/4 teaspoon freshly ground black pepper

Instructions

Preheat oven to 375F. Lightly butter a 13 x 9-inch baking pan or coat with cooking spray.
Whisk together milk and flour. Whisk in eggs. Add remaining ingredients; stir until blended. Pour mixture into prepared pan and bake, uncovered, until golden brown, 35 to 40 minutes.
I'm sure he could have eaten it sooner. Prior was a zuke/ tomato. feta bake. 5 cheese ravioli with parm sauce, lots of soup. Matzo ball and my chicken noodle.

 
Thanks, but my TMJ is due to damage - a blow to the face long ago and "wrong" braces

on my teeth according to the last person I saw about it. I pretty much have no cartilage left on one side of my jaw at this point. I do use massage at times though - it is helpful.

 
Thanks all, keep 'em coming - I ate pulled pork today & barely could get it down

Hot and cold have now become an issue as well.

 
Chinese tomatoes and eggs: had this the other day at a 99 Ranch. . .

and boy-oh-boy, did I like it.

And since I usually have plenty of eggs from my chicken and fresh tomatoes coming up from the garden, I am thinking this will be going into my rotation for dinner and maybe breakfast.

I hope you are able to get your tooth fixed soon and I hope it does not bother you too much until then!


Tomato Eggs Recipe
You have the flexibility of either using fresh tomatoes (make sure they are ripe), or canned tomatoes as a short-cut for this recipe. Either way, they taste good!
Serves: 3-4

Prep Time: 5 mins
Cook Time: 10 mins

2 fresh tomatoes or 200 grams (half can) diced tomatoes
1 tbsp cooking oil
1/2 onion roughly chopped
3 eggs, beaten seasoned with 1 tsp soy sauce, 1 tsp sesame oil and few dashes of white pepper
1 stalk spring onion finely chopped or cut to 2 cm length

Sauce (A)

1/4 cup water or substitute with any clear soup stock
1 tsp light soy sauce (use reg. if you don't have light)
1 tsp sesame oil
1 tsp Chinese wine
2 tsp ketchup ( this seems to be a very common addition and I think it was in the
version I had of this, as it was just barely sweet, but savory)

If using fresh tomatoes, make a cross cut at the bottom of each tomato, blanch in boiling water for 1 minute, peel the skin and cut each tomato to six wedges. ( the one I had had the skins in; other recipes I have tell you to "cook until the skins start to slip" or something like that. I don't mind skins myself as I am too lazy to peel the tomatoes)
Heat oil in wok and add onions. Stir fry on gentle heat until the onions are soft and translucent, about 3-4 minutes. Use your spatula to arrange the onions one flat layer in wok.
Pour egg mixture over the onions. Gently tilt the wok to ensure all the onions are well coated in the egg. When the egg is semi-cooked, quickly stir fry the eggs into chunks.
Add tomatoes and sauce (A). Stir to mix well, cover with lid and simmer for about a minute. Garnish with spring onions.

 
I made this for breakfast today . . .

I used two eggs (no seasoning added), one fresh, ripe, mostly peeled tomato, cut into chunks. Cooked the onions a little in 1/2 t hot oil, poured in the eggs, cooked them till they were set but still soft and shiny-wet looking, pulled them from the pan.

I used 2-3 T water for the sauce, 1/2 tsp (this was too much; will try 1/4 t next time) cornstarch, 1 t mushroom dark soy sauce (very dark; will try 1/2 tsp next time), NO chinese wine, and 3 tsp american ketchup (rounded teaspoons; next time will cut down to 3 level teaspoons).

Used another 1/2 t oil to fry 3 green onions (sliced), tossed the tomatoes in, cooked until they started to soften then added the sauce ingredients, cooked for about a minute (had to add a little more water--too thick), put the eggs in with, stirred briefly to heat, seasoned with just a tiny drizzle of toasted sesame oil and then I tasted.

It actually tasted like I remembered, savory, meaty with a slight spiced sweetness and it was good. I started to eat it with toast then I started eating it *on* the toast. I for sure will be making it more (with rice!) and perfecting it, I hope, this summer.

This would be a good vehicle to add small amounts of leftover lightly cooked veggies to for variety.

 
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