amimpannell
Member
Trying to get over the fact of having to eat baby food. Brings back work nightmares of making pureed lunches for special needs adults. Bolongey sandwiches chopped and blended in milk.. Anyone have simple easy recipes.
Anyone have suggestions for pureed foods?
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Cyxelsid
Member
I have been thinking about this for WEEKS, dieing to switch from liquids to pureed foods... so here are a few ideas I can't wait to try, and a couple that I already have... pre-op. Fair warning... I am an experimental cook... which is to say, I don't measure ingredients, I just wing it, and it works for me. So don't expect detailed ingredients lists...
First... Garlic Mashed Cauliflower! Very similar to potatoes, but way less carbs! Simply steam one head of cauliflower, (I prefer to use my homemade vegetable stock, instead of water). I usually steam it upside down, with butter, salt, and pepper on top, so that it will melt and drip down inside the cauliflower. While it is steaming, peel and thinly dice one full head of garlic (two heads if you REALLY like garlic, and don't plan on kissing anyone!), and then saute that in a little bit of oil or butter, until it is well cooked. Once the cauliflower is done, place it in a large bowl. I personally like using a hand-blender, but a food processor or blender works too. You could also use an old fashioned beam masher. Anyway you want, just smash it smooth. Add garlic, and a little butter or margin, and keep mashing. I also like to add a little lowfat sour cream, freshly grated parmesan cheese, and a little cream cheese. (Tofutti makes good non-dairy substitutes of sour cream and cream cheese if you prefer.) You can also add more salt and pepper to taste! Serve with some finely diced chives on top. No gravy needed!
Next up, what my cousin likes to call "green soup"! My version if green soup is basically a vegetable stew, pureed. I start by chopping celery, carrots, and onions (the holy-trinity of cooking soups) and sauteeing them until half cooked. Then add vegetable stock. You can either use water and vegetable bullion, or buy cans/cartons in the store. When I used to buy it, I preferred the Kitchen Basics brand and Stater Brothers or Smart & Final, because they used mushrooms in their stock, and it gave a deeper color, and a rich meaty umami (aka earthy) flavor. But now I make my own vegetable stock (which I have been drinking for two weeks now, and it is getting old!). Now I add chopped potatoes, more celery carrots, and onions, brocolli and cauliflower florets. I also like to add chunks of corn on the cobb. Let that simmer about 30 minutes. Then add finely chopped kale or chard. Simmer until the greens you added are soft. Salt and pepper to taste, (the earlier in the process you do this, the better!)
Now here is what I have NOT tried yet... but my cousin has, to great success. Puree that, into a nice thick soup! Of course, you will have to remove the corn cobbs, and maybe slice the kernels off and then throw those in. Keep some extra vegetable stock on hand, in case you need to thin it out.
Things I want to try...
Tomato Soup Puree... most store bought tomato soup has waaayyy to much sugar, and can be highly acidic. I am hoping to do my own, and find a way to reduce the acidity, and eliminate the sugar. I will let you know what I figure out.
Potato Leak Soup Puree... I have done this one before but a long time ago. It is basically boiled potatoes with some thyme, sage, and rosemary (again, use vegetable or chicken stock instead of water!), sauteed leaks, garlic, and mushrooms, then pureed with milk. (I also want to try the Magic Milk I have heard so.much about!) My wife is vegetarian (sometimes vegan) so I made it with coconut milk, which turned out really good. For whatever reason, when you cook with it, it loses the coconut flavor. Salt and pepper to taste (early, earlyl). Serve with finely chopped chives and carrot shavings.
I got more ideas... but this is already a long post! Of course, you can always add unflavored protien powder to boost your protien intake.
I REALLY can't wait to get to this stage two weeks from today!
A soft/purée recipe I still enjoy:
“Lasagna”
2 Tablespoons Sugar free/no sugar added spaghetti sauce
1/4 cup ricotta cheese
1-2 ounces low fat mozzarella
Place ricotta in a small bowl, add sauce, then mozzarella. Microwave about 30 seconds. Could probably add a bit of protein powder too.
“Lasagna”
2 Tablespoons Sugar free/no sugar added spaghetti sauce
1/4 cup ricotta cheese
1-2 ounces low fat mozzarella
Place ricotta in a small bowl, add sauce, then mozzarella. Microwave about 30 seconds. Could probably add a bit of protein powder too.
