Chinese Wonton Soup – No Takeout

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May is Asia-Pacific American Heritage Month. As your author has written several works on Chinese history and culture, Essential Puree is featuring a recipe from the Chinese kitchen. Wonton soup is a great favorite in Chinese restaurants. It is a broth-based soup with dumplings, a little pork for flavor and spinach for the green vegetable. This version uses lower sodium soy sauce. It is not as salty as standard Chinese takeout. It is much more delicious. Why take out when you can make it quick and easy at home? This … Read More

Japanese Street Food: The Wonderful Okonomiyaki or Grilled Veggie Pancakes with Sauce

Essential PureeThoughts Comments

Okonomiyaki means, “grilled as you like it.” Some people call it the Japanese pizza. It is my favorite Japanese street food. There are many regional variations of this dish, but this is the simplest and the best. I first tasted mine at an out-of-the-way Buddhist temple in Tokyo. In the second year of my marriage, I moved to Tokyo for my husband’s graduate school. I had a Japanese house in a suburb of Tokyo that we rented from a Japanese family who rented the house to students from the school. … Read More

From the Cuban Kitchen: Maduros or Slow Bake Plantains

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I grew up in Miami. I speak broken Spanish. I am a huge fan of Cuban food and Cuban music. I know the authentic Calle Ocho flavor. I love maduros. Maduros are fried plantains. This is a traditional side dish in many Latin and Hispanic kitchens. It is made from fresh plantains. I give you an adaptation of the classic recipe below. If you use the right cooking method and the right kitchen appliance, the dish will puree without fibers. It will be safe for the swallow. Apologies to the … Read More

All About Ingredients: Oatmeal With Fruit and Cinnamon Breakfast Smoothie

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Essential Puree stresses the concept of nutritional healing. The American public has never been more conscious of eating well to maintain good health. The person with swallowing difficulties will have more choices of foods to eat if they use new technology to widen the circle of foods that may be prepared safely in the dysphagia kitchen. With the proper tools and cooking and prep method, you can puree anything. On this website, I review the best and the latest kitchen appliances. One of the best game-changing kitchen appliances is the … Read More

Cold Pasta Salad Puttanesca

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This is the classic Italian pasta dish, served cold for summer. Prep Time: 15 minutes     Cook Time: 9 minutes          Level: Easy        Servings: 4 Ingredients The pasta ½ pound of angel hair pasta, whole grain, cooked To make it, bring a pot of water to boil, salt it well and cook one half pound of angel hair pasta according to the package directions. You want it to be a little bit pasta al dente but not mushy. Drain it, reserving a half cup of the pasta water. Place cooked … Read More

From the Mexican Kitchen: Chipotle Chilaquiles

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It’s Cinco De Mayo! From the Mexican kitchen, I am linking to Chipotle Chilaquiles. As the dish is described by Rick Bayless, the noted chef who specializes in Mexican cuisine, it is used in the Mexican kitchen to use up leftovers. This dish is easy and fast, and easily adopted to the dysphagia kitchen. The dish has a sauce, which is good for puree. Please note: The National Dysphagia Diet is adaptable, as long as you proceed in a manner that is safe for the swallow. Before trying any new … Read More

From the Cuban Kitchen: Arroz Con Pollo – Chicken With Rice

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I wanted to create a recipe that tasted like the classic Latin comfort food, but was safe for the dysphagia diet. The great secret to puree in the Essential Puree Guidebook is that the sauce is the medium of flavor. This dish has a flavorful sauce. I intentionally added a little more liquid than was necessary to create a flavorful sauce for the puree. As I say to the purists in all the cuisines represented on the Essential Puree blog posts on this website, it is better to have a … Read More

Zucchini Pasta with Spinach, Asparagus and Parsley in Clam Sauce

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This is a Quickie Recipe. It is green, for spring. It makes use of fresh spring produce. It is a variation on the classic dish of linguine with white clam sauce, from the Italian kitchen. This is a fast dish to make because you do not have to wait for a big pot of water to boil for classic wheat noodles. It’s unbelievable how fast this dish goes. This dish has only one ingredient that is animal-based, so if you are vegetarian, you may leave it out. It is gluten … Read More

Cheese Blintzes: Jewish Kitchen Series

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Cheese blintzes are delicious. For those of you who don’t know them, they are a crepe wrapped around a cheese filling. They are so soft and comforting and perfect for puree. They are also nutritious. There are many variations on the blintz, but the cheese blintz is the star. These were served in Ratner’s restaurant and in Wolfie’s on Miami Beach accompanied by a fruit sauce. You can add the fruit sauce to the puree, or you can serve the fruit sauce in a separate bowl, and dip the bite … Read More

Passover Brisket: Jewish Kitchen Series

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Brisket is classic for Passover. It is a family classic, sure to bring up memories. When I was growing up, my father often took us to the Town Restaurant in downtown Miami, where they had the best brisket in Miami. Brisket was also on the menu at Wolfie’s, the iconic restaurant at the corner of Collins Avenue and Lincoln Road on Miami Beach. Now, the site is firmly located in South Beach. The neighborhood has changed and the restaurant is gone, but back then, every table had bowls of pickled … Read More