Main Dishes

Sweet Potato Pie

This dish can be eaten as is by patients on a mechanical soft diet. It must be mashed or puréed for those who are on a puréed diet.

 

1 ½ cup of cooked mashed sweet potatoes (or one 15-ounce can of pumpkin purée)

1 can of evaporated skim milk

½ teaspoon of nutmeg

1 teaspoon of cinnamon

½ cup of sugar (increase to 1 cup if you prefer a sweeter pie or want to add more calories)

 

Preheat the oven to 350° F. Mix the sweet potatoes (or pumpkin) with the evaporated milk and spices. Add the sugar and mix. Grease a 9-inch pie pan with oil. Sprinkle the pan with cornmeal to cover it. Shake off the excess. Bake for 45 minutes. Insert a toothpick into the center of the pie; if it comes out dry, then it is done.

 

Lentil and Carrot Stew

6 ounces of dry lentils

3 cups of water

4 medium carrots, peeled, quartered lengthwise, and cut into 1-inch pieces (2 ½ cups)

1 small stalk of washed, trimmed, and chopped celery (¼ cup)

3 bay leaves

1 teaspoon of salt (optional)

1 bunch of fresh cilantro or parsley, washed

2 teaspoons of olive oil

 

Sort the lentils and discard any stones or damaged lentils. Wash them in a sieve under cold water. Drain. Place the lentils in a large pot. Add the water, carrots, onions, celery, bay leaves, and salt. Gather the cilantro or parsley leaves and set them aside as a garnish. Chop the stems and roots; add them to the pot. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and cook at a very gentle boil for 55 minutes. Let the mixture cool. Place it in a blender and process until smooth. Garnish with the cilantro or parsley leaves when serving.

 

Chicken Tamale Pie

½ cup of cornmeal (or polenta)

2 cups of chicken broth

1 to 2 cups of cooked chicken, cut up

1 cup (8-ounce can) of tomato sauce

Dash of garlic powder

Dash of oregano

Dash of thyme

Grated Parmesan or Cheddar cheese

 

Preheat the oven to 350° F. Cook the cornmeal in the chicken broth until it is thick. Cool it slightly and spread it into a greased casserole dish. Grind or purée the chicken according to your needs. Spread it on top of the cornmeal mixture. Season the tomato sauce with garlic, oregano, and thyme. Spread it on top of the chicken. Sprinkle cheese over the layer of tomato sauce. Cook for 30 minutes or until the cheese melts.

 

Meatloaf

1 ½ pounds of lean ground beef or turkey

2 cloves of garlic, minced

1 cup of dry bread crumbs

1 egg, beaten

¼ cup of minced onion

1 tablespoon of Worcestershire sauce

1 teaspoon of chopped parsley

2 tablespoons of tomato sauce

1 teaspoon of salt (optional)

 

Preheat the oven to 350° F. Mix all the ingredients thoroughly. Spread the mixture in an ungreased 9 x 5 x 3-inch loaf pan. Bake for 1½ hours. For those on a puréed diet, you may place the cooked meat loaf in a blender with some liquid and blend it to the consistency you need.

© 2015 by PKPatel MD  Chicago, Illinois