Rule of Thumb - How Thick Should the Puree Be? -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Rule of Thumb - How Thick Should the Puree Be? -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Yesterday, I was asked a simple question: How thick should the puree be?  How do you know how much liquid to add to a one item meal like A muffin or A piece of quiche or a lasagna? Many of my recipes do not have a ratio of meal to liquid.  And that is on purpose.

Well, there is no exact science to that because it all depends on how dry your "solid food" is. My rule of thumb is about 2 parts liquid to 1 part solid. Something like chowder may be more of a 1 to 1 ratio.
Muffins and sweet breads tend to dry out over time, so if you buy a dozen muffins the first day might be 2 to 1, but the final day is 3 to 1.

RICE AND POTATOES
The hardest foods to judge is rice and potatoes as both of them can absorb a lot of water.  If you create a batch and then leave it in the refrigerator it will thicken up over time.

BAKED PASTA
Baked pasta dishes can also be added to the problematic list of HOW MUCH LIQUID TO USE.   How dry is the red sauce?  How much cheese is used?  How dry is the pasta?  How much meat is used?

All four of those questions determine whether you are closer to 2 to 1 ratio or even as high as 4 to 1.

BATCH SIZE
I typically make a batch of about 3 cups worth +/- one cup.  It is not uncommon for me to puree a batch and pour it into my serving pitcher (technically I use a four cup Pyrex measuring bowl) and realize I need to add a little more water because it is too thick. I just stir it in with a fork.

LIPSIPPERS
If you take the puree orally, the thickness of the puree is based on how you like the texture and your ability to be able to swallow. Some people want it more like paste, others want it more like milk.  Think of it like oatmeal.  Do you like pasty oatmeal you can chew, or soupy oatmeal you can drink?

SYRINGE WITH PLUNGER
If you use a 60 ml syringe with a plunger, the thickness is less of a concern because you will push it into your belly.   The only concern is that if you blend it in the mixer too thick, the blender has a hard time mixing the large pieces down to the blades, so you are more likely going to have larger chunks.

SYRINGE AS A FUNNEL
If you use a 60 ml syringe as a funnel, there is a sweet spot between too thick and too thin. If I make it too thin, I know that my next feeding will need to be a little earlier, as I will be hungrier earlier. If I make it too thick, I only fill the syringe 2/3 full, and add a little extra water on top and swirl it with a chopstick or bamboo skewer. I keep a small pitcher of water next to where I eat for this purpose and to flush the syringe and tube at the end.

USING A PUMP
If you use a pump for your tube, it depends on your machine how well it will tolerate blends that are too thick or too thin.  It seems that every machine has it's own set of tolerances.

RULE OF THUMB IN THE BLENDER

With experience comes the ability to just look at food being blended on a high cycle and eyeball how thick it is.  I use a Vitamix and make about 3 cups at a time, but my Ninja has the same rule of thumb.

If the blend is just swirling in the blender, I know the puree is WAY TOO THICK, and I'll pour a little water through the top of the Vitamix.  

If the blend is dancing, but not splashing, I know I am in the ballpark.  

If the blend is splashing vigorously, I know that it is way to thin, and I will had a thickener once the machine has come to a complete stop.  A thickener might be more starch or more powdered protein.   

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My One Hundred and Eleventh - Chana Masala (Chickpea Masala) -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My One Hundred and Eleventh  - Chana Masala (Chickpea Masala) -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

When I choose a vegetarian Indian dish, my favorite in Chana Masala (Chickpea Masala).  Chickpeas are great to puree - just ask hummus.  There just aren't a lot of recipes with chickpeas in it except hummus, falafel, and chana masala.  Many other people have religions around Avocados or Quinoa, for me it is Garbanzo Beans - Cicer arietinum. I'd go on about the health benefits of chickpeas, but talk to your nutritionist.

When I went to my local expert Holi Indian Restaurant, and asked them to serve me two dishes I had Chana Masala in my back pocket as a third dish to bring home.  I first had Holi's version several years ago when they were serving it at a December Fair in town.  I could chew back then, but it had to be a soft food.

This is one of the dishes I can make myself in a slow cooker.  My favorite version comes from Allrecipes, which you can find online.

WARNING
This recipe does has tomatoes and chili powder, so might be an issue for mouth sores.

RECIPE

1 Part* Chana Masala

1 part warm water

OPTIONS:
Powdered Plant Protein
Turmeric
Ginger

* A "Part" is a volume measurement which just means whatever size you choose, use it for all ingredients. 

CHANA MASALA
The dish ranges from soupy to pasty.  When you puree it, it will get thicker from the chickpeas.  You might need to add a little more water - especially if you use dried chickpeas and not canned ones.

RICE
Why bother?  OK, you are a traditionalist, one part rice to two parts water

POWDERED PLANT PROTEINS
This is one of the reasons why I like it so much, it is easy to add extras and not alter the taste significantly. However, if you are using a vegan protein powder, there is a good chance it is already chickpeas.

TURMERIC AND GINGER
Research is coming out that turmeric and ginger eaten together are good for fighting cancer.  I recommend adding a little extra ginger and turmeric into the blend.  It should not change the flavor dramatically because there is already ginger as an ingredient.  Garam Masala is a blend of spices, some blends use turmeric, some blends don't.  I also add sumac spice ( my son introduced me to sumac spice).

SPICES
There is a whole lot of a teaspoon of this and a teaspoon of that.  Don't go overboard.

AROMA
The aroma will fill the house.  Sometimes the aroma is so strong, you might need a break from it.  There were a couple of Indian and Pakistani specialty stores that I visited that I could only stay for five minutes before I felt overwhelmed.  Especially, toward the end of radiation treatment.  I also had the same issue with pizza kitchens that used a wood fire to cook the pizza.

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My One Hundred and Ninth - Baingan Bharta (Mashed Eggplant) -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My One Hundred and Ninth  - Baingan Bharta (Mashed Eggplant) -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

WHen I choose a vegetarian Indian dish, my favorite in Chana Masala (Chickpea Masala).  But what is a more common dish served?

I went to my local expert Holi Indian Restaurant, and asked them to serve me two dishes- one meat and one vegetarian that would be eaten in a typical Indian household.  We can't have anything too "Hot spicy" as Cancer Survivors typically have mouth sores.  Anything with Turmeric and Ginger is a bonus, as these to ingredients are great for fighting cancer. For meat, we chose Chicken Curry; for vegetarian, we chose Baingan Bharta.

After careful consideration, mild Baingan Bharta was chosen for the vegetarian dish.  I say mild, because traditionally there are chili peppers cooked in, so If you didn't cook it make sure you ask - ESPECIALLY if you are a lip sipper. For those not familiar, it is basically eggplant, tomatoes, and spices.  He had me at eggplant.  Eggplant is just a great vegetable for retaining water, oil and spices.  In my Italian dishes using eggplant I use extra Olive oil.

WARNING
Both eggplant and tomatoes are nightshade plants.  For some people, these burn your mouth if you have sores.  Try a small taste before you take a big gulp, and make sure that you have you MAGIC MOUTHWASH on hand.

I can actually make this one myself, but if you have Grandma's recipe use it.   Whatever grandma is making is fabulous.

RECIPE

1 Part* Baingan Bharta

1 Part rice
4 parts warm water

OPTIONS:
Powdered Plant Protein
Turmeric
Ginger

* A "Part" is a volume measurement which just means whatever size you choose, use it for all ingredients. 4 parts water come from two from the Baigan Bharta, and two from the rice.

BAINGAN BHARTA
The dish is closer to a paste than a soup.  Eggplant loves to soak up as much liquid as possible.  When you puree it, you will need to use it quickly, and it will continue to thicken up. Which is why you need two parts water to one part Baingan Bharta.

RICE
White rice or brown rice? Either work for me.  Traditionally, the rice is on the drier side.  The reason is so the rice will absorb the liquid sauce, and you will have better flavor.  You will need two parts water to one part rice.  If store it overnight, the rice will continue to soak up as much water as possible, and in the morning, the blend will be thicker than you intended.  Not a big deal, just thin with more water.

POWDERED PLANT PROTEINS
Here is the beauty of Baingan Bharta.  Because of the complex spices, it is very easy to blend in other plant proteins, like pea protein.

TURMERIC AND GINGER
Research is coming out that turmeric and ginger eaten together are good for fighting cancer.  I recommend adding a little extra ginger and turmeric into the blend.  I should not change the flavor dramatically because there is already ginger as an ingredient.  Garam Masala is a blend of spices, some blends use turmeric, some blends don't.  Ask your grandmother.

CHUTNEYS
I deliberately left chutneys off the recipe.  Although most people will add a chutney to their chicken curry, many of them are very spicy, and lip sippers could be in for a lot of pain.

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My One Hundred and Eighth - Indian Chicken Curry -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My One Hundred and Eighth  - Indian Chicken Curry -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

I should have added Indian Chicken Curry a long time ago.  Indian chicken curry is not to be confused with an earlier post #18 called "chicken curry which is more of a Moroccan dish.

Growing up in America I almost never saw Indian Restaurants.  My mom didn't cook any Indian dishes, so the only way I got some was at pot luck dinners, or friend's houses.  Today, there are lots of Indian Restaurant options in my neighborhood, which is great because it drives up quality. 

Many people think of Indian food being "TOO HOT SPICY"  the same bad rap goes for Thai food.  Yes, there are spicy dishes, but not all Indian food is Spicy.  Some people also confuse flavorful with spicy.  Yes, there are a lot of different spices in an Indian dish.  But when seasoned by a master, it is magic.

When I go to a Indian Restaurant, I typically order a Lamb dish and Chickpeas Curry (Chana Masala). But these may not be the most typical dishes served.

Last night, I went to my local expert Holi Indian Restaurant, and asked them to serve me two dishes- one meat and one vegetarian that would be eaten in a typical Indian household.  We can't have anything too "Hot spicy" as Cancer Survivors typically have mouth sores.  Anything with Turmeric and Ginger is a bonus, as these to ingredients are great for fighting cancer.

Not surprising Chicken Curry was the easy pick for the meat dish.

I'm not going to tell anyone the recipe for Chicken Curry, after all Grandma's recipe is the best.  I agree.   Whatever grandma is making is fabulous.

RECIPE

1 Part* chicken
1 Part Sauce

1 Part rice
4 parts warm water

OPTIONS:
Powdered Plant Protein
Turmeric
Ginger

* A "Part" is a volume measurement which just means whatever size you choose, use it for all ingredients. 4 parts water come from one from the chicken, one from the sauce, but two from the rice.

CHICKEN
Some people use chunks of chicken, and some use shredded chicken.  It doesn't matter which.  Since the meat is cooked in a liquid, it makes it very easy to puree. White and dark doesn't matter either when it comes to pureeing.

SAUCE

Curry sauce to a symphony of flavors.  I love a well blended sauce.  Most people make the sauce closer to a soup than a paste.  So adding sauce to the blender just makes it more flavorful, and thinner.  

RICE
Whether is it is white rice or brown rice, traditionally the rice is on the drier side.  The reason is so the rice will absorb the liquid sauce, and you will have better flavor.  None of this is an issue while blending. The issue that comes up is if you blend up a batch and store it overnight.  The rice will continue to soak up as much water as possible, so in the morning the blend will be thicker than you intended.  Not a big deal, just thin with more water.

CHUTNEYS
I deliberately left chutneys off the recipe.  Although most people will add a chutney to their chicken curry, many of them are very spicy, and lip sippers could be in for a lot of pain.

COMMENTS

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Dehydration, Aspiration, and Voiding the Stomach -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Dehydration, Aspiration, and Voiding the Stomach -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

Yesterday reminded me that I should take a minute and talk about three potential major problems - Dehydration, Aspiration, and Voiding the Stomach .  

I left the house for my typical day of photographing High School Sports.  When I arrived on campus, I realized I was warm, but not sweating.  This is one of the sure signs that I was dehydrated.  The change of seasons and warm days can bring this issue on.

I knew that the high school sells bottled water by the gyms, so I stopped by and picked up a 20 oz (571 ml) bottle.  I sat down and poured 10 oz (260 ml) in my tube.  I repeated this process every 30 minutes until I felt better.   I didn't feel better until after 60 oz.  but there was an additional reason

About halfway through, My stomach was still feeling upset, so I went to the bathroom and opened my tube, and poured all the contents of my stomach down a sink.  Throwing up is a bad option.

So let's review some of the options. 

VOIDING THE STOMACH
If you are a lip sipper, this can be a problem as the stomach contents will burn the mouth.  As a tummy tuber,  Don't be stupid and be brave.  If your stomach is upset, just pour out the stomach contents down a sink.  I have a compromised swallowing ability, so the chances of aspirating is very real.  Be smart and empty the stomach through the tube, and start over again.

260 ml

When I feel dehydrated, I consume 260 ml of water at a time, every 30 minutes.  Pouring cool/cold water down a tube can really upset the stomach and bring on a puking fit.   "DRINK" small amounts of water at regular intervals, so you can gage how your stomach is reacting.  

RINSE YOUR MOUTH
Lip sipper rinse the mouth as they drink the water; however, tummy tubers, should rinse a little water in the mouth, so the body thinks you are drinking.

DON'T BE ALONE
Don't be embarrassed and try to hideaway.  As soon as you start start to feel dehydrated, or have an upset stomach, alert someone.  If you have an aspirating episode, you will want someone nearby.  Yesterday,  I sat out near the softball field so If I had an issue, there were plenty of adults who could help

SALIVATING
Salivating is one of the ways your body tells you that it wants to throw up the contents of the stomach.  Researchers think this is the body's way of protecting the teeth from the stomach acids that will be expelled. 

ASPIRATION
This is a real concern. Make sure you have a caregiver nearby and they are alerted that you are not feeling well in the stomach, and they should keep an eye on you.  If your stomach always seems to be upset, have a conversation with your medical staff.

COMMENTS

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My One Hundred and Seventh - Caramel Nut Roll Breakfast -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My One Hundred and Seventh  - Caramel Nut Roll Breakfast -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

For years, Pillsbury used to make a Caramel Nut Roll.  It was a favorite treat of my seven brothers and sisters, and I.  It was usually reserved for Sundays.  

Originally, you buttered the round pan, broke up of brown sugar and walnut mixture into the bottom of the pan, and arranged the rolls with one in the middle and the rest forming a ring around it. The "middle roll" was the most coveted, and a whole cult of rules developed as to who got the middle roll.

Later, my mom bought a non-stick pan, so the rolls lost the butter on the bottom, which was the beginning of the tragic end of Caramel Nut Rolls.

You cannot find the Pillsbury rolls anymore. But I got options . . . 

Today, I prefer pecan.  And Panera Bread's Pecan Roll is my secret passion.  Granted, it is twice to three times the size of the old Pillsbury rolls, so I have to make a triple batch for First breakfast, Second Breakfast, and Brunch

RECIPE

1 Panera Bread Pecan Roll or substitute
1 Pre-Cooked Breakfast Sausage

1 Hard Boiled Egg
1-3 Pats of Butter
Fill the blender with Very Warm Liquid to the 6 cup mark

OPTION:
Dash of Dairy

Makes about 6 cups

PECAN ROLL
OK, I can't make it to Panera Bread all the time, so it a pinch I use cinnamon rolls, and add a 1/4 cup of pecans.  Cinnabon rolls are an excellent substitute, as are the Pillsbury Cinnabon Grands that you can cook at home.

PECANS

Yes, you can substitute your favorite nut.  If you are a walnut fan - go for it.  Both of these nuts are my go to protein for my breakfast puree.   

BREAKFAST SAUSAGE

Protein!  Protein!  Protein!  Use whichever style of breakfast sausage floats your boat.  Today, I even used Italian Sweet Sausage, because I was pre-cooked and sitting in the refridge.  I always use pre-cooked sausage, because I'm up early and alone, and the last thing I need to put in my puree is a sausage that isn't completely cooked.  Oh trust me, I enjoy the peace and calm of a pureed breakfast at 6AM.

HARD BOILED EGG
After years of cooking eggs for my purees, I typically use a hardboiled egg instead.  1) It is instantly ready in the refridge.  2) One less pan to clean in the morning.  3) It doesn't foam up as much in the puree.  I used to poach my eggs, but I would end up with a finger width of foam on top of my puree, which just got tiresome if I was only cooking one egg.  If I am with my extended family, there is usually a batch of scrambled eggs, which make life simple.

PAT OF BUTTER
Yea, I love butter. More important, the fat in the butter helps to keep the nut bits from sinking to the bottom of the puree.

VERY WARM LIQUID
Use a warm liquid as it helps the blender melt and break up the caramel.  Now my choice is hot coffee, because the caffeine is a vasodilator, and cut my morning neck pain.  If the puree is too hot, I drop in an ice cube of two to take the edge off.
If you are a decaf fan go for it.  If tea is more your thing - geat.

DAIRY
I'm really talking about extra fat.  So cream, is my preferred choice.

COMMENTS

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My One Hundred and Tenth - Soggy Cereal -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My One Hundred and Tenth  - Soggy Cereal -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

I miss cereal.  I mostly miss the crunching.  I remember waking up for high school at about the same time as my dad went to work, and he hated the sound of hearing crunching of cereal in the morning.  I don't blame him, I hate the sound of other people crunching cereal too. But crunching is off the table.

Watching Saturday morning and Sunday morning programs with cereal commercials is starting to become a drag.

You know there are some mornings when you want to share breakfast with your children . . . scratch that.  You there are some evenings when you want to share breakfast with your children because it is a breakfast for dinner kinda night????  Just do it.  

There are some night when you just want to sneak a bowl of cereal into the bedroom . . . Just do it.

RECIPE

Seriously, you don't know how to pour a bowl of cereal.
Let sit for 10 minutes before you puree (Except a cereal like Grape-Nuts, they might take a little longer to soak).

MILK
Use animal or vegetable milk.  Cereals were designed with the idea that you were going to add milk of some kind.

RAISINS
If you like cereal with raisins, know that there is a good chance the raisins will sink to the bottom of the blender. SEE YOGURT

STIRRING
Most cereals have a habit of sinking to the bottom of the puree, just like they do in a cereal bowl. Cereals, that normally float in a cereal bowl, will sink in a puree, because you have pureed all the air out of the cereal.  Think about using a spoon to agitate the puree if you are pouring in a tube.  For lip-sippers, the last sips can feel like sludge, so stirring helps keep the puree consistent.

YOGURT
Adding yogurt to a puree helps to keep the cereal from sinking to the bottom. Full fat yogurt works best.

ADDING SUGAR
Talk to your nutritionist. Adding sugar is a double edged sword.  I only use brown sugar, solely for the flavor.  I prefer using maple syrup or molasses with some cereals like Corn Flakes.

MARSHMALLOWS
I know some of you jumped right down here to see if I puree cereal marshmallows - yes I do.  If the puree is cold, you can get an annoying scum on the surface.

FRUIT
I'm a fan of blueberries and strawberries (remember bananas burn some patients mouths).  Only need a little for flavoring.

COMMENTS

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