I just had my jaw wired shut for six weeks. Any great pureed food recipes?!


Question:

I just had my jaw wired shut for six weeks. Any great pureed food recipes?


Answers:
yes, leek and potato soup (this recipe uses cream, but I add butter buds instead).

It's thick and creamy and very high protein.

Source(s):
http://allrecipes.com/recipe/vichyssoise...

sorry to hear that...

stewed apple is great with a bit of nutmeg

Just becareful of the sugar in any puree foods. As you know not being able to brush your teeth will rot quicker.

Fill blender with vanilla ice cream, 2t sugar, 2 eggs, little vanilla, nutmeg optional, enuff milk to blend.

jello
pea soup
smoothies
baby food bananas
apple sauce
tomato soup
navy bean soup(blended)
pudding
creamed rice(cereal)
cream of wheat(cereal)
chicken stock.

been there before good luck
get well soone.

http://www.ebinfo.homestead.com/recipema...

They cover every food group and even tell you how to puree the food you want to eat.

Hope ya get better! =)

I would say anything you like can be pureed.
as a nurse i had a few patients at different times that recieved a pureed diet.like the other patients, they chose their food from the menu card and it was pureed adding a liquid.juice,broth ,water ,cream .what ever was apropriate.
seems to me a qualified dentist or orthodonist would have gone over all this with you.
peace><>

Can't suggest any great purees, but I was talking to a lady at work who had her jaw wired shut for 6 weeks, and she said the worst thing was feeling a lack of 'hearty' food all the time. She said KFC potato and gravy filled the gap, even though KFC is gross, so she went home and ate mashed potato and gravy and pureed veges like cooked carrot and broccoli and peas. They make you feel more satisfied that eating soup all the time.

Homemade Pureed Food Recipes

Baked Apples
Preheat oven to 350 degrees F., then wash and core apples. Wrap each apple in a square of aluminum foil, and seal tightly. Bake for 30 to 45 minutes, testing with a fork for desired softness. Remove foil, skin, and core. Mash apples. Count on two to three apples to produce 1 cup of mashed apple. You can use the same method for pears, which will reach the desired softness within 15 to 30 minutes.

Puréed Meats
Cut meat into 1/2-inch cubes. Trim off all fat. Add 1 cup of stock (either meat or vegetable) to 1 cup of meat. Simmer until meat is tender - 45 minutes to an hour. Drain stock, reserving the liquid. When you purée, use l/2 cup of cooking liquid for each cup of meat. Freeze extra portions immediately.

Puréed Legumes
Carefully rinse and pick over 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 the cooking water, then add 3 cups fresh water and bring beans to a boil. Reduce heat and simmer, covered, until beans are tender (anywhere from 30 minutes to 2 hours, depending on your choice of legume). Skim the surface often as beans are simmering. Purée with 3/4 cup milk. Freeze unused portions immediately.

Sweet Potatoes
Scrub sweet potatoes and bake at 450 degrees F. for 40 to 50 minutes, testing with a fork for desired softness. Allow to cool. Peel, then mash with a fork, adding vegetable cooking juices, milk, or a bit of apple juice. Acorn squash can be substituted for sweet potato.

Vegetable Purées
Cut vegetables into small pieces and steam them in a vegetable steamer over 1 or 2 inches of water in a tightly-covered pot. Use this water as a thinner when puréeing vegetables. The approximate ratio of vegetables to liquid is 2 cups of fresh vegetables to between 1/3 to 1/2 cup of liquid. Place steamed vegetables and a little of the steaming water in a food processor or baby-food grinder and purée to a soft consistency. To add flavor and protein, try adding an equal amount of baked or steamed potato to the steamed vegetables and purée together. Thin mixture with milk to desired consistency. Freeze unused portions immediately.

Combination Dinner
Place 1 cup cooked meat, 2/3 cup cooked vegetables, 1/3 cup cooked white or brown rice, and 1 cup stock in a blender or food processor. Purée, and freeze leftover portions immediately. Yield should be approximately 3 cups.

you can puree just about anything that doesnt have a bone in it,use your blender and you might have to add a little water to whatever you are pureeing.if you puree something like pizza use a little pizza sauce to thin it down,or you can use gravy to thin down meats.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources