Pureed Food Recipes

For those of you that would like some pureed recipes, here are just a few. As I find more, I will send them your way! Basic Meat Stew 2 tbsp. oil 1 Y2 pounds boneless stew meat, cut into 1 inch cubes 1/3 cup flour 3 cups liquid (water or vegetables juice) 4 medium potatoes, scrubbed and cut up 5 medium carrots, scrubbed and cut up Heat oil in a large size heavy saucepan over medium high heat. Coat the meat in flour and brown in the oil. Add the liquid and cover tightly. Simmer over medium heat for I 1f2 hours. Add potatoes and carrots. Cover and simmer for 20 minutes. Puree stew in food processor or blender until smooth. Store in refrigerator up to 2 days or in the freezer for 2-3 months. Makes 20-25 food cubes Soybean Puree 1 cup dry soybeans 3 cups water % cup unsalted tomato juice for thinning Rinse and soak the soybeans overnight in the refrigerator. Simmer beans in 3 cups water for about 2 hours. Puree with food processor or blender, adding tomato juice to thin. Makes 12 food cubes Combination Dinner 1 cup cooked meat (beef, chicken, fish, ham etc.) 2/3 cup cooked vegetables 1 cup stock Pureed Legumes 1 cup any legume (black beans, kidney beans, garbanzo beans, navy beans, pinto beans, black eye beans, lentils, etc...) 3 cups water ¾ cup nonfat milk Rinse 1 cup of any legume. Soak in water overnight or bring to a boil for 2 minutes, cover, and then allow to sit for 2 hours. Drain off the soaking water or cooking water, then add 3 cups fresh water and bring beans to a boil. Reduce heat and simmer, covered, until beans are tender (30 minutes-2 hours depending on the legume). Skim the surface often as beans are simmering. Puree with ¾ cup nonfat milk. Freeze in ice cube trays. Tips: § Be creative. Try pureeing different meats and vegetables. § Add flavor by using liquids other than water. § Try adding herbs and spices. JaNae

thank you so much for those