2014-2015

UW-Madison Dining 4 Dysphagia

Awareness Cookbook

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Entrees

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Spaghetti Squash Casserole Mechanically Altered Diced / Level 2 Recipe by Taste of Home: http://www.tasteofhome.com/recipes/spaghetti­squash­casserole Modified and prepared by Brittany Krekeler, UW­Madison Student Ingredients

1 small spaghetti squash (1­1/2 to 2 pounds) 1/2 cup water 1 pound ground turkey 1/2 cup chopped onion 1/2 cup chopped sweet red pepper 1 garlic clove, minced 1 cup canned diced tomatoes 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup (4 ounces) shredded mozzarella or cheddar cheese 1 tablespoon chopped fresh parsley

Instructions

1. Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water.

2. Cover and bake at 375° for 20­30 minutes or until it is easily pierced with a fork. 3. When cool enough to handle, scoop out squash, separating the strands with a fork. 4. In a skillet, cook turkey, onion, red pepper and garlic until meat is browned and the

vegetables are tender. 5. Drain; add tomatoes, oregano, salt, pepper and squash. 6. Cook and stir for 1­2 minutes or until liquid is absorbed. 7. Transfer to an ungreased 1­1/2­qt. baking dish. 8. Bake, uncovered, at 350° for 25 minutes. 9. Sprinkle with the cheese and parsley; let stand a few minutes.

Modifying the recipe: MAKE SURE squash is cut into manageable bites, and that ground turkey is cooked into small pieces. Nutritional Facts: 1 serving (1 each) equals 160 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 226 mg sodium, 7 g carbohydrate, 2 g fiber, 14 g protein. Total Time: Prep: 20 min. Bake: 45 min., Yield: 6­8 servings

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Farfalle with Ricotta, Pancetta, and Peas Mechanically Altered Diced / Level 2 Recipe by Gordon Ramsay from Gordon’s Ultimate Cookery Source Modified by Kayla Kristensen, UW­Madison Student Ingredients: Pasta

200g dried farfalle pasta 125g smoked pancetta, cubed 1 garlic clove, peeled and finely chopped 3 tbsp crème fraîche 125g ricotta cheese Olive oil, for drizzling, as well as sea salt and ground black pepper for seasoning

Pea puree:

Three 10­ounce packages frozen peas, thawed 1/4c water 1/3c Fresh mint leaves 3 tablespoons half­and­half, or to taste 3 tablespoons unsalted butter, cut into bits

Instructions:

1. Crush dry farfalle pasta into ¼ inch pieces. 2. Cook the pasta in boiling salted water until very soft. 3. Meanwhile, put the pancetta in a dry frying pan large enough to hold the pasta when

cooked. Fry for 5 minutes until the pancetta is cooked through and lightly colored on the outside, then add the garlic and cook for 1 minute until soft but not colored. Turn off the heat.

4. Drain the pasta well, reserving a couple of tablespoons of the cooking water. 5. Tip the pasta into the pan with the pancetta and stir well over a low heat. Add the crème

fraîche, and stir until melted, adding a tablespoon or two of the pasta cooking water to loosen if necessary. Dot in the ricotta, gently mixing. Taste and adjust the seasoning as necessary.

6. Prepare the pea puree: In a large saucepan, combine the peas with ¼ cup water and the mint leaves and boil the mixture, covered, for 4 minutes, or until the peas are tender. Drain the mixture well and in a food processor purée it with the half­and­half, the butter, and salt and pepper to taste.

7. Serve the farfalle hot, drizzled with a little olive oil and dolloped with the pea puree.

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Braised Carrots with Yogurt and Smoked Paprika Mechanically Altered Diced / Level 2 Recipe by Joanne Yee, UW­Madison Student Ingredients:

1 tablespoon of olive oil, butter or soy butter 1 pound of carrots (regular or baby) 2 medium cloves of garlic 2 cups stock (vegetable, beef or chicken) ½ cup of Greek yogurt ½ teaspoon of smoked paprika Salt and pepper to taste

Instructions:

1. Chop carrots in half then, if necessary, quarter into pieces that are roughly ¼ inch in size. Set aside.

2. Mince garlic. 3. In a medium saucepan, heat the tablespoon of oil or butter. 4. Add the garlic to the saucepan and sautee until light brown. 5. Add stock to the pot and bring to a boil. 6. Add carrots and cover. Let simmer at medium heat until carrots are tender and easily

pierced with a fork. 7. Drain extra liquid from carrots. 8. Combine carrots with smoked paprika and yogurt. Season to taste with salt, pepper and

additional paprika.

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Spaghetti with Tomato Sauce Mechanically Altered Diced / Level 2 Prepared by Nicole Thoma Ingredients

1 cup non­chunky Ragu original recipe spaghetti sauce 1 ½ ­ 2 cups of very small pasta (i.e. ditalini, anelli) or capellini/angel hair crunched into

small pieces before cooking Directions

1. Boil 4 cups of water 2. Once boiling, place 1.5­2 cups of macaroni in the water 3. Cook until very soft, according to package instructions, stirring occasionally 4. Remove from heat and strain pasta 5. Separately, heat 1 cup of Ragu tomato sauce in the microwave for 30 seconds 6. Combine warm sauce and the pasta

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Polenta and Pasta Sauce Mechanically Altered Diced / Level 2 Prepared by Taylor Wheeler Ingredients:

2 packages precooked polenta 1 jar of non­chunky pasta Sauce salt and pepper to taste

Directions

1. Heat pasta sauce in large stock pan on medium heat, stirring slowly 2. Slice polenta into ½” thick pieces 3. Add polenta to pasta sauce 4. Use a potato masher to break polenta into smaller pieces 5. Repeat until all polenta is ¼” cubes or less 6. Add salt and pepper to taste 7. Serve hot

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Soups

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(Spicy) Pumpkin Soup Recipe Dysphagia Puree / Level 1 Family recipe prepared by: Jacqueline Weycker, UW­Madison student Ingredients:

1 small onion, chopped 1 tablespoon butter 1 lb. pumpkin – you can buy raw pumpkin and cut into chunks or used canned plain pumpkin 2 cups chicken broth 2 tablespoons fresh ginger, chopped 2 teaspoons curry 1 teaspoon turmeric 1 cup half­and­half (you can use lighter cream, milk, or evaporated milk, depending how

creamy you want it.) Salt

Directions:

1. Melt the butter in a large pot and add onions, cook until tender about 5 minutes. 2. Add pumpkin, broth and ginger and cook over medium heat for about 15 min. 3. Puree with hand blender after the mix cools, or pour into regular blender, and blend until you

have a smooth texture. 4. Add curry, turmeric and cream/milk and heat through without boiling. 5. Add salt to taste.

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Broccoli­Cauliflower Soup Dysphagia Puree / Level 1 Recipe from: www.simplyscratch.com Modified and Prepared by Cailey Moran, UW­Student Ingredients

1 large head cauliflower, cut into small florets (about 8 cups)

1 large head broccoli, cut into small florets (about 8 cups)

1/4 cup plus 1 teaspoon olive oil, divided Pinch kosher salt 2 strips slab applewood or pecanwood bacon,

cut into 1/2 inch pieces 1 cup diced yellow onions 2 cloves fresh garlic, minced 4 cups low­sodium chicken broth 1 cup heavy cream 4 ounces sharp white cheddar cheese, grated (plus more for serving) Fresh Parsley, torn for garnish Black Pepper, for serving

Instructions

1. Preheat oven to 450 degrees. Separate broccoli and cauliflower florets on two sheet pans. Drizzle both pans with two tablespoons of olive oil each and season with a generous pinch of kosher salt. Roast for 20 to 25 minutes or until caramelized and knife tender. Swap racks halfway during roasting. Remove and set a quarter of both the broccoli and cauliflower off to the side.

2. Meanwhile in a Dutch oven add the bacon and 1 teaspoon olive oil. Heat over medium­low until bacon is cooked and crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain off all but a tablespoon of bacon fat.

3. Add the onions to the pot, stir and cook 5 minutes or until the onions are soft. Add in the garlic and cook for 1 minute. Pour in the broth and the remaining cauliflower and broccoli. Cover, increase the heat to medium and simmer for 15 to 20 minutes.

4. Ladle the broth and vegetables into a blender and puree until smooth. Pour the soup back into the pot, reduce the heat to low and add in the heavy cream. Stir and add the reserved vegetables and grated white cheddar cheese. Stir until the cheese has melted and the soup is heated through.Taste­check and season with kosher salt to your preference

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Side Dishes

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Pureed Brussel Sprouts Dysphagia Puree / Level 1 Recipe by Martha Stewart Prepared by Brittany Krekeler, UW­Madison Student

Ingredients:

1 pound (about 4 cups) brussels sprouts 1/2 cup heavy cream 2 tablespoons unsalted butter 1 1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg

Instructions:

1. Trim tough stems from brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x." Remove about 25 large outer green leaves; set aside.

2. In pot of boiling salted water, cook brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking.

3. Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 minutes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor.

4. Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl.

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Ethiopian Red Lentils (Misir Wot) Dysphagia Puree / Level 1 Modified by Emily Piehl, UW Student Ingredients:

1 large red onion, chopped ¼ c. olive oil 2 ½ c. water, divided ½ ­ 1 tsp. berbere or cayenne spice (depending on taste) ¼ tsp. powdered ginger 1 small clove garlic, diced 1 c. red lentils, washed 1 TB butter ¼ tsp. salt ¼ tsp. ground pepper

Instructions:

1. Using a medium pot with a lid, sauté the onions until light brown, about 6­8 minutes over medium heat.

2. Add the oil. 3. Once simmering, add ¼ c. water. Then immediately add the berbere or cayenne, and the

ginger and garlic. Keep stirring. 4. Add the butter, and about 1 c. water, ¼ c. at a time, constantly stirring. 5. Add the lentils and stir for about 2 min. 6. Then add about a cup of water to the pot and close the lid and let it come to a boil. 7. Once the volume of the pot has considerably come down (about 10 min.), start stirring to

see if the lentils have cooked. If they are tender and crush easily, take the pot off of the stove. If not, keep cooking and check every 3 min. (add 1­2 tbsp water as needed).

8. Let cool, add salt and pepper. 9. Serve warm.

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Butternut Squash Apple Bake Mechanically Altered Diced / Level 2 Recipe from tasteofhome.com Modified and prepared by Maggie Yoder, UW­Student Ingredients:

1 butternut squash (2 pounds), peeled and cut into ½ inch slices 3 apples, peeled, cored, and sliced into small pieces ⅓ cup packed brown sugar ¼ tsp ground cinnamon 2 tbsp butter, melted

Instructions:

Arrange squash In a large skillet or pan. Pour over water to cover squash. Cover with lid and boil until soft. Remove, strain excess water, and stir in brown sugar.

While the squash is cooking, microwave chopped apples in a bowl for several minutes to start to soften them. Sprinkle cinnamon over apples and stir.

In a casserole dish or pie pan, spread softened chopped apples. Next, spread a layer of the squash on top of the apples.

Cover and bake at 350 for 40­60 minutes or until squash and apples are soft.

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Spin­Banana­PB Smoothie Dysphagia Puree / Level 1 Recipe by Ashley Allen, UW­Madison Student

Ingredients

4 cups spinach 1 cup vanilla or plain yogurt 2 bananas 2 tablespoons peanut butter 1 cup milk or milk substitute (I used vanilla almond milk) Psyllium husk powder as necessary to reach desired thickness

Instructions

1. Blend all ingredients in a blender until smooth. 2. Add psyllium husk powder until it is the desired consistency. Keep in mind that it will

get thicker with time and when placed in the fridge.

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Homemade Applesauce Dysphagia Puree / Level 1 Prepared by Ellie Kalgren, UW­Madison Student Ingredients:

6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices 1 cup Apple Juice Or Apple Cider Juice Of 1 Lemon 1/2 cup Brown Sugar, Packed 1 teaspoon Cinnamon, More Or Less To Taste Optional Ingredients: Nutmeg, Maple Syrup, Allspice, Butter

Instructions:

1. Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.

2. Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.

3. Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes, or any place where applesauce is needed.

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Modified Fruit Granola Dysphagia Puree / Level 1 Prepared by Kelly Hartman, UW­Madison Student

Ingredients

20 oz. apple juice 25 oz. vanilla yogurt 1 cup oats 3 tbsp maple syrup 1 can of peaches (drained) Cornstarch or thickener

Instructions

1. Combine juice, yogurt, oats, syrup, and peaches in a blender and blend until smooth 2. Pour the mixture into a bowl and add additional maple syrup on top as desired 3. Add cornstarch or thickener to thicken to desired consistency

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Greek Orzo Salad Mechanical Soft Diet / Level 3 Prepared by Brooke Resch, UW­Madison Student

Ingredients:

One package of orzo pasta 3 cucumbers 4 tomatoes 2 cans black olives 1 bottle Italian salad dressing Feta cheese (optional)

Instructions:

1. Cook orzo according to package instructions until pasta is very soft. 2. Dice veggies into very small pieces. Peel the cucumbers before dicing. 3. Combine pasta and veggies in a bowl. Add dressing until pieces are coated (amount of

dressing will vary based on your preferences) 4. Top with small crumbles of feta cheese, if desired. 5. Serve and enjoy!

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Desserts

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Pureed Caramel Pumpkin Cake with Cinnamon Cream Cheese Frosting Dysphagia Puree / Level 1 Modified by Steph Palm, UW­Madison Student Ingredients:

Cake: 1 box Betty Crocker Super Moist yellow cake mix 1 cup canned pumpkin (not pumpkin pie mix) ½ cup water ⅓ cup vegetable oil 4 eggs 1 ½ tsp pumpkin pie spice Milk/cream/applesauce for desired consistency

Frosting:

4 oz cream cheese 4 oz butter 1 tsp vanilla 1 tsp cinnamon or pumpkin pie spice (or more, depending on preference) Milk/cream for desired consistency

Caramel:

Use thin caramel topping that does not solidify as it cools OR

Cook 1/2 cup butter, 1/4 cup whipping cream, and 1 cup brown sugar on low heat in 1 quart saucepan, stirring occasionally just until butter is melted. Take care not to overcook or caramel will not be soft. Allow caramel to cool.

Instructions:

1. Heat oven to 325. Grease two nine inch round cake pans. 2. In large bowl, beat cake mix, pumpkin, water, oil, eggs, and 1 tsp of pumpkin pie spice with

electric mixer on low speed until moistened, then beat for two minutes at medium speed. Scrape into prepared cake pans.

3. Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool for one hour.

4. Deconstruct cake in blender or food processor. Add milk, cream, and/or apple sauce slowly and continue blending until desired consistency is reached.

5. In a separate bowl, use an electric mixer to blend butter and cream cheese. When completely incorporated, add vanilla and spice. Slowly add milk or cream until consistency matches the pumpkin cake puree consistency.

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6. Layer pumpkin cake puree (3/4 inch), frosting puree (1/4 inch), and caramel (drizzle) in a large bowl. Repeat layering until all mixtures are gone. LIGHTLY drizzle caramel over frosting puree so it melts into the mixture and remains soft, do not clump lest you change consistency of the dish. All three should blend together cohesively to be the same texture. Serve immediately, if refrigerating, take care that the frosting has enough liquid in it to not solidify.

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Healthy Cinnamon Sugar Apple Muffins Dysphagia Puree / Level 1 Recipe source: Pinch of Yum Modified by Elisa Kersten, UW Student

Ingredients:

1½ cups finely chopped apples ⅓ cup coconut oil 1 cup milk 2 teaspoons white vinegar ⅓ cup brown sugar 1 large egg 1 teaspoon vanilla 1 cup all purpose flour 1½ cups whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder (I used double acting) ½ teaspoon salt 1 teaspoon allspice

Instructions:

1. To prep ingredients: Microwave or heat the coconut oil until it's liquified. Repeat the same process for the milk to bring it to room temperature. (If you don't do this, the coconut oil will clump together when it mixes with the cold milk.) Add the vinegar to the milk and let it sit for a few minutes to turn into "buttermilk" ­ or just use real buttermilk instead!

2. For the muffins: Preheat the oven to 350 degrees. In a large bowl, whisk the coconut oil, buttermilk, brown sugar, egg, and vanilla until smooth. Add the flours, baking soda, baking powder, salt, and allspice. Stir until just combined. Fold in the apples. Scoop the mixture into a greased or lined muffin tin ­ mini, regular, or jumbo sizes will all work.

3. Bake the muffins for 15 minutes, more or less by a few minutes depending on size. The muffins should be golden brown with big round tops that spring back when you press them.

4. Process muffins in a food processor with 1 ¼ cups of water.

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Chocolate Pudding Dysphagia Puree / Level 1 Prepared by Emily Goldstein, UW­Madison Student Ingredients:

2 boxes instant chocolate pudding 6 cups skim milk

Instructions:

1. Pour 2 cups of cold skim milk into bowl. Add mix. With a whip, electric mixer, or rotary beater, beat at slow speed until well blended, 1­2 minutes.

2. Pour at once into dishes 3. Softset ready to eat in 5 minutes. Store in refrigerator.

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Cinnamon Roll Cake Dysphagia Puree / Level 1 Prepared by Nikki, UW­ Madison Student Ingredients:

Cake 3 cups flour ¼ tsp. salt 1 cup sugar 4 tsp. baking powder 1½ cups milk 2 eggs 2 tsp. vanilla ½ cup butter, melted

Topping

1 cup butter, softened 1 cup brown sugar 2 Tbsp. flour 1 Tbsp. cinnamon

Instructions:

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside. 2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and

vanilla. Once combined well, slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

3. In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

4. Bake at 350 for 35­40 minutes or when a toothpick inserted near the center comes out nearly clean.

5. Add milk to dessert and process to a pudding consistency in a blender.

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Puree­Consistency Cookies Dysphagia Puree / Level 1 Prepared by Brooke Resch, UW­Madison Student Note from Brooke: “I worked in the kitchen at a nursing home in high school. This was how we always served cookies to people on a pureed diet. The cookie gets super soft so there’s not chewing needed, but it still looks round and like cookies instead of like a cookie that went through a blender!”

Ingredients:

Cookie without any hard pieces (no chocolate chip cookies, raisins, nuts, etc) Water

Instructions

1. Take a cookie without hard pieces and put it in a small bowl. 2. Pour water over cookie until it floats. 3. Refrigerate and wait. 4. Remove cookie from water once soft and serve.

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Chocolate/Vanilla Layered Pudding Level 1 / Puree Prepared by Brianna Perry, UW­Madison Student Ingredients:

2 boxes of chocolate pudding 2 boxes of vanilla pudding 8 cups of cold milk

Instructions:

1. Beat chocolate pudding and 4 cups of milk with a whisk for 2 min. 2. Pudding will be soft­set in 5 min. 3. Repeat for vanilla pudding 4. Layer vanilla and chocolate on top of each other until bowl is completely layered 5. Store in refrigerator until served

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