Friday, October 26, 2012

Puree recipes

Many table foods can be pureed.  To puree, chop the food into small pieces and place in a blender or food processor.  Depending on the food, you may need to add some liquid.  Blend to a mashed potato/pudding like consistency with no lumps.  Food that is already cooked to a soft consistency blends more easily.  Avoid foods that have shells (peas, blueberries, corn, etc.) as these are difficult to properly blend.  


Below are six puree recipes.  Please note that these are only suggested proportions of ingredients.  Experiment with these recipes to determine the best proportions of ingredients. For instance, when pureeing rice, add the gravy a few tablespoons at a time, then puree and determine if more liquid is needed.  

Pureed Rice
1 cup cooked white rice
1/2 cup gravy
1 tablespoon butter

Pureed Macaroni and Cheese (from box macaroni and cheese)
1 cup cooked macaroni and cheese from box recipe (includes butter and cheese)
½ cup milk

Pureed Pasta and Tomato Sauce

1 cup cooked macaroni noodles
½ cup tomato sauce
1 tablespoon butter

Pureed Carrots

½ cup cooked carrots
¼ cup chicken broth
1 teaspoon butter

Pureed Broccoli and Cheese Sauce (from frozen package)

½ cup cooked broccoli and cheese sauce
¼  cup whole milk

Strawberry-Banana Smoothie

1/2 banana
4 strawberries
¼ cup whole milk
2 tablespoons vanilla yogurt

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