Food Network Star Collaborates With Kidney Disease Facility

I’m excited to be writing today about the work of Chef Aaron McCargo, Jr., of Food Network’s Big Daddy’s House, which has raised awareness about kidney disease during March National Kidney Month.

In collaboration with dieticians at , a company devoted to patient-oriented renal therapy, McCargo’s cooking talents and creativity sizzled as he created tasty recipes for kidney patients on restricted diets.

McCargo’s Passion

Sandy Burton, dietician at Fresenius Medical Care, said Chef McCargo was anxious to be involved in the project to bring “flavor and fun back into cooking for those with kidney disease and other chronic illness.”

She explained, "He teamed up with Fresenius Medical Care because this is a topic he is passionate about. He has a childhood friend who is battling kidney disease and a number of friends and family members battling diabetes, which is the leading cause of chronic kidney disease."

Indeed, 26 million Americans suffer from either chronic kidney disease or related diseases, according to Burton. And diabetes is on the rise. The National Institute of Health reports that in 2010, 8.3 percent of the U.S. population had either Type 1 or Type 2 diabetes, and that percentage was 26.9 for people 65 and older.

But facilities such as Fresenius Medical Care—and chefs such as McCargo—are working to treat, educate and improve the lives of people suffering from these diseases.

And diet is an important component to enriching patients’ quality of life.

“People with kidney failure who require dialysis must follow a strict renal diet to stay healthy, which can be full of restrictions and very challenging,” Burton said. “But if people can learn how to work with their special diets, they can truly enjoy food again.”

Healthy Recipes for Everyone

What’s wonderful about McCargo’s recipes is they are tasty dishes that can be enjoyed by anyone. Most of us strive to eat a healthy diet, and McCargo makes it easy—not only with creative ways to add flavor (kidney disease patients are restricted in their use of salt), but with accessible ingredients and simple techniques.

Besides salt, kidney disease patients must also limit their use of other foods such as tomatoes, bananas and dairy products, including milk, eggs and yogurt.

“Chef McCargo worked with Fresenius Medical Care’s dietitians to recreate classic dishes that are flavorful and dialysis friendly,” Burton said. “These include Crunchy Lemon Herbed Chicken [recipe follows], Sautéed Beef with Creamy Mushroom & Shallot Sauce, and Chicken Tacos.

Burton said a cookbook is in the works and may be available summer 2011. In the meantime, more recipes are available on the Fresenius website. And don’t miss the attached video of Chef McCargo preparing his Crunchy Lemon Herbed Chicken.  

Tips for Healthy Cooking

Lastly, Burton has provided us with some great tips she finds helpful “to make a healthy and flavorful diet part of an easy daily routine.”

• Be creative and save a buck: look for recipes that you can turn into a whole new leftover meal (i.e., use leftover beef tacos to make a quesadilla, chili, or a lettuce wrap).
• Mix it up: eat a wide variety of approved foods to keep your diet exciting.
• Use spice, not salt: leave out salty ingredients, and add fresh or dried herbs and spices to build more bold flavors.
• Watch that sweet tooth: avoid sugar and concentrated sweets (unless instructed to eat these by your dietitian); try artificial sweeteners for your sugar fix.
• Skip the gadgets: embrace one-pot cooking and limit your utensils to save time on cleaning dishes.
• Ask an expert: work with a dietitian to develop a meal plan that’s right for you and your diet–complete with healthy foods you enjoy.

Crunchy Lemon Herbed Chicken

Serves 4

Ingredients:

• 6 (2-ounce) chicken tenders
• 4 tablespoons unsalted butter (half chilled)
• ½ cup Japanese bread crumbs (Panko)
• ¼ cup of lemon juice, plus zest of one lemon
• 1 egg yolk
• 1 tablespoon fresh chopped oregano
• 1 tablespoon fresh chopped basil
• 1 tablespoon fresh chopped thyme
• 3 tablespoons water (1 tablespoon for the egg wash, 2 tablespoons for the finishing of the sauce)

Items needed for garnish:

• Diced red bell peppers
• Lemon slices
• Bunches of parsley
• Finely diced shallots
• Finely sliced scallions

Directions

1. Pre-heat 2 tablespoons of butter on medium low heat.
2. Add zest of one lemon and half the herbs to bread crumbs, save the rest for lemon sauce.
3. Beat egg yolk with 1 tablespoon water.
4. Place chicken tenders between two pieces of plastic wrap and pound with small groove side of mallet until thin, but not ripped.
5. Dip chicken in egg wash mixture then in herbed breadcrumb mixture until coated.
6. Place breaded chicken in sauté pan with melted butter only after increasing heat to medium.
7. Cook chicken, approximately 2-3 minutes each side.
8. Remove chicken and place on sheet tray to rest.
9. In same pan add remaining herbs, salt, and lemon juice, then heat until simmering.
10. Turn off heat; cube remaining 2 tablespoons of chilled butter and add to sauce (stir vigorously).
11. Slice the chicken on the bias.
12. Placed sliced chicken on a plate, pour the sauce over the top, and add garnishes.

Buon appetito, amici!