Super Bowl Menu for the Puree Kitchen

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The Latest e-Book from Essential Puree The Super Bowl is right around the corner. Wouldn’t you like to know how to make great-tasting food for a football buffet that can be pureed for the person with a swallowing disorder? This is your indispensable book Game Day. It is easy, fast and fun. It uses the quickie, healthy cooking method of the new electric pressure cookers. This kitchen appliance is one of the best for the dysphagia kitchen. It can be bought inexpensively at discount stores, department stores and online. It shortens … Read More

The Best Chinese New Year’s Soup

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Chinese New Year Pureed Soup

This is the year of the Fire Rooster, or as my former professor says, the Firebird. Millions of families of Chinese descent are making the trek home for the Lunar New Year. Millions of Chinese-Americans and those who simply love great Chinese food, are looking forward to the iconic meals of the New Year, foods meant to usher in health, prosperity and good family outcomes, such as marriages and babies. From Portland chef Jerome Chen, click here for a recipe with everything you need to know to make Chinese dumplings … Read More

Latkes for Jewish New Year

Diane WolffHow To, Recipes, ThoughtsLeave a Comment

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, ThoughtsLeave a Comment

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

Herbed Brisket with Chickpea Risotto

Diane WolffEquipment, How To, Recipes, ThoughtsLeave a Comment

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

Ripe Plantain Arepas: The Latin Kitchen Series

Diane WolffHow To, Recipes, ThoughtsLeave a Comment

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

The Whole Grain Series, Part 2: Barley

Diane WolffAdvice, Recipes, ThoughtsLeave a Comment

The Whole Grain Series, Part 2 With cold weather here, warming foods have tremendous appeal. Barley dishes are especially appealing. Barley has a nutty flavor and works well in soups and warm salads. It has a great nutritional profile. It is reputed to be good for the skin. Here are two recipes for winter salads using barley. A prepared batch of barley can be used for both dishes. These are non-recipe recipes, meaning that the ingredients do not have to be measured exactly. I give you a guideline. You assemble … Read More

Two Delicious Side Dishes for Hanukkah Perfect for Puree

Diane WolffRecipesLeave a Comment

As Hanukkah comes early this year I thought to include two fantastic recipes from the Jewish kitchen that are perfect for puree. These are the side dishes that go along with a classically roasted turkey. The first is a chestnut stuffing that goes really well with roast turkey. The puree uses the classic gravy from the Guidebook or the recipe I am giving you from scratch with or without turkey drippings. The second is a sweet potato latke that is perfect for the holidays. I am connecting you to the … Read More

Holiday Recipe: How to Make Homemade Gravy for Great Puree

Diane WolffHow To, RecipesLeave a Comment

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

In Search of the Perfect Meatball

Diane WolffRecipesLeave a Comment

Please admit it. The meatball is one of the greatest inventions in the culinary world. You can add them to pasta, add them to soup, and make sandwiches out of them. Even if you are a vegetarian or vegan and you eat meatless meatballs, the flexibility of the meatball makes it a favorite for a meal or a snack. It’s the shape and the size and the poaching in sauce or broth that imparts flavor and warmth. (No scoffing from carnivores. Tofu meatballs with the proper combination of herbs and … Read More