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

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

How To Balance a Pureed Meal

Diane WolffHow To Comments

balanced meal puree

The blue graphic to the left gives you an idea of how to balance a meal. Fruits, Veggies, Grains, Proteins and Dairy. If you notice, the veggie portion of the plate is bigger than all the others. The fruit portion is a little smaller. Grains are a bigger proportion of the late than proteins. This system replaced the Food Pyramid about four years ago. It is easy and it is handy. Know thy proportions. If you don’t serve all the food groups at one meal, you can add them in snacks … Read More

How to Buy an Avocado

Diane WolffHow To Comments

How to buy an avocado

It is very important when buying fruits and vegetables to know thy ingredients. You pick an avocado in the following manner. It should not be hard as a rock, but soft for about a quarter-inch, firm but resistant. The same is true for a mango. If you buy a mango, the red variety, and it has big green spots on it, let it ripen in the fresh air for a couple of days. The sugars develop, it turns red, and you peel it. A papaya should also be firm to … Read More

A Cooking Calendar

Diane WolffAdvice Comments

pureed recipes cooking calendar

For the puree kitchen, I recommend cooking on a schedule, once or twice a week. once you get the freezer stocked. I kept a desk calendar that I bought at the office supply store. I used to cook for my mom on the weekends. Sunday was the day that I made her a pancake and egg breakfast with homemade blueberry sauce. (See Guidebook for recipes,) One or two entrees per cooking morning. I played some music and I cooked. I walked the dogs and I cooked. Keep a calendar. That … Read More

#1 Most Common Puree Mistake

Diane WolffAdvice Comments

boiling vegetables puree recipes

Vegetables are the greatest gifts of the botanical world and each of them has a personality and more importantly, a nutritional profile. They are powerhouses of nutrients. The most common mistake people make is in boiling veggies or microwaving them. The nutrients go out into the water when you boil. The microwave does nothing for the flavor. You are stuck with a tasteless product. Instead, the Essential Puree method of cooking vegetables is either steamed or grilled, with a sauce to impart flavor. Stir-fried veggies are a perfect example of sauce … Read More