Latkes for Jewish New Year

Diane WolffHow To, Recipes, Thoughts Comments

Get Out Your Spiralizer and Twist Your Wrist Latkes are potato pancakes. They are traditional at Hanukkah, but may be eaten at any holiday. They are usually made with russet potatoes, but you can make a substitution in this recipe. I make sweet potato latkes and include two tablespoons of lightly sautéed scallions. I like the balance of the savory and sweet. This is a tweaked version of the traditional recipe, flash roasted in the oven instead of shallow fried in chicken fat or schmaltz. If you use lower sodium … Read More

A Hanukah Menu from the Jewish Kitchen

Diane WolffHow To, Recipes, Thoughts Comments

As Hanukah begins on December 24th in 2016, I’ve included a recipe for turkey, plus three fantastic recipes for side dishes from the Jewish kitchen. These are perfect for puree. These are dishes that can accompany a classically roasted turkey. If you have a family, roast the turkey with your family, as usual. Or, you can get a roast breast or roast leg of turkey from the deli counter of your supermarket by special order. In my eBook, The Purees of Fall: Delicious Under Pressure, I include a recipe for … Read More

Post-Bariatric Surgery Recipes Made Easy with the Essential Puree Guidebook

Diane WolffAdvice, How To, Thoughts Comments

post-surgery-recipes-bariatric-puree

Sometimes bariatric surgery, or gastric bypass, saves a person from the health complications caused by morbid obesity. Success depends on the post-op period when a person must learn new eating habits. The post-op period is a time for a clean diet and a new start. Post-Surgery Diet Recipes Though widely successful, those who are in the post-surgery recovery period for gastric bypass or bariatric surgery can struggle to maintain proper eating habits due to the more restrictive diet, including the need for liquid or pureed foods. Many find this to … Read More

Herbed Brisket with Chickpea Risotto

Diane WolffEquipment, How To, Recipes, Thoughts Comments

A New Year Menu from the Essential Puree Jewish Kitchen My favorite cook for clean eating recipes from the Jewish kitchen is Tori Avey. Tori has created a delicious risotto for the Rosh Hashanah meal. I adapt it for the dysphagia kitchen in the following manner. Tori makes her risotto on the stovetop and her brisket in the oven. Both of these are long cooking methods. For the dysphagia kitchen, I suggest shortening the cooking time with an electric pressure cooker. The flavor and the texture are perfect for puree.  … Read More

Introducing the Foolish: Greek Yogurt with Warm Black and Blue Sauce

Diane WolffHow To, Thoughts Comments

A Quickies for Caregivers Sweet Snack: Ready in Twenty Minutes The Fool is the easiest and most basic dessert in the world. It can also serve as a snack at four o’clock in the afternoon, when there’s a dip in energy and a person might want a light snack. This combination of blueberries and blackberries is a treat for the eyes as well as for the tastebuds. I call this version a Foolish because a Fool, the almost abandoned traditional English dessert, is properly made of a layer of fruit … Read More

The Portable Snack: Three Ways to Eat On the Go

Diane WolffAdvice, How To, Thoughts Comments

The Tailgate, the Portable Shake and the Instant Milkshake Fall is almost here. The weather is about to be spectacular. Within a month, it will start to get cooler and soon the leaves will begin to turn. Even if you live in a warm climate, such as in California, Arizona or Florida, the air becomes cooler and the humidity drops. People want to be outdoors, and that includes the dysphagia patient. The biggest social event of Fall is attendance at a sporting event, like soccer, football, or lacrosse. The family … Read More

Five Ways to Help a Caregiver 

Diane WolffAdvice, How To, Thoughts Comments

Dysphagia Care at Home and In a Healthcare Facility Let me speak of the unsung heroes of our world, those who take care of the elderly and others of all ages with challenging health conditions of all types. We here at Essential Puree like to think of ourselves as having a caregiver perspective. I speak from personal experience. I am an author and a journalist. I am an Asia specialist, and I have traveled all over the world in search of great stories. Through a chain of circumstance, I left the life … Read More

Ripe Plantain Arepas: The Latin Kitchen Series

Diane WolffHow To, Recipes, Thoughts Comments

Arepas de Plátano Maduro The arepa is one of the most popular foods in Colombia and Venezuela. It is probably equivalent to the English muffin or the scone but with a Latin flavor profile. This is a breakfast food, with a flavor like a banana biscuit with savory to balance the sweetness.  It can also be served as a side dish for meat or poultry. The arepa is made from ripe plantains. It is also made with masarepa, or corn flour. (available at specialty markets or from Amazon). The arepa … Read More

Holiday Recipe: How to Make Homemade Gravy for Great Puree

Diane WolffHow To, Recipes Comments

Here is the big secret of Essential Puree: The single most important ingredient for a great puree is the sauce. Nothing glorifies a holiday meal more than a tasty gravy. It is an excellent medium for puree. This recipe is flexible. You can use it with or without pan juices from a roasted bird. You can make your own stock or buy store bought. This one is mushroom and thyme based. The secret ingredient is the rich taste of a good lower sodium soy sauce.  The dysphagia patient will never … Read More

Roasted Fall Veggies: A Fantastic Way to Cook Flavorful Veggies

Diane WolffHow To, Thoughts Comments

roasted fall veggies

The Essential Puree Guidebook contains many techniques for cooking healthy veggies. In the fall, I like to roast the veggies because they puree easily for a soup or a side dish. Roasting concentrates the flavor of the vegetables and gives an excellent texture.   You can puree all pieces of one vegetable for a single flavor, such as sweet potato, or you can mix and match the veggies for a combination flavor. You can work out your own combinations, such as parsnips and garlic, beets and leeks. I like a little … Read More