Soft Texture Foods

Soft Texture Foods (Fruits & Vegetables)

(Everything is soft such as blended soup, juice, pate, rice, cereals and smoothies )

Breakfast/Brunch

Apple sauce Maple-Cinnamon Papaya Boats (very good breakfast) Pineapple Coconut-Loaf Cake Zucchini Bread Watermelon blueberries and strawberries

Appetizers

Smooties/juices

Snacks

Banana Oatmeal Macaroons __________________________________________________________________________________________

Apple sauce Maple-Cinnamon (Good on French Toasts)

Ingredients 6 McIntosh or other tart apples, peeled and cut into 1-inch pieces 2 Golden Delicious or other sweet apple, peeled and cut into 1-inch pieces 1/4 cup water 2 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon Preparation Combine apple pieces and water in a large saucepan. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the apples are very soft and falling apart, about 30 minutes. Mash the apples to the desired consistency and stir in maple syrup and cinnamon. Tips & Notes Refrigerate for up to 2 weeks or freeze for up to 6 months.

Apple Soup Hungarian

Ingredients 2 teaspoons canola oil 1 medium tart apple, peeled and finely chopped 3/4 cup diced peeled Yukon Gold potato 1/3 cup finely chopped yellow onion 1/4 cup thinly sliced celery, plus leaves for garnish 1/4 teaspoon salt 1/4 teaspoon dried sage Pinch of paprika, preferably hot Hungarian Freshly ground pepper, to taste 1 14-ounce can reduced-sodium chicken broth 3 tablespoons reduced-fat sour cream Preparation Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes. Transfer the soup to a large blender or food processor; add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.

Apricot Cous Cous

Ingredients 4 large Stemilt apricots 2 cups apple juice 1 1/3 cup couscous (uncooked) 4 TSP butter 1 TSP salt 1 TSP allspice Instructions: Chop the apricot (unpeeled) into very small pieces and set aside. In a saucepan with a well fitting lid, bring the apple juice to a boil. Add the butter. Stir in the cous cous, and remove the pan from the heat. Cover and let sit for about 7 minutes. Fluff with a fork, and stir in the salt and allspice. Serve warm.

Banana Rice Pudding

Ingredients 1 cup brown basmati rice 2 cups water 1/2 teaspoon salt 3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip) 1/3 cup light brown sugar 1/2 teaspoon ground cinnamon, plus more for garnish 1 tablespoon cornstarch 4 ripe bananas, divided 1 teaspoon vanilla extract Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes. Stir in 3 cups rice milk, brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes. Stir cornstarch and the remaining 1-tablespoon rice milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat. Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding. Transfer to a large bowl, press plastic wrap directly onto the surface of the pudding and refrigerate until cold, at least 2 hours. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired. Tips & Notes Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving.

Banana Oatmeal Macaroons

Ingredients 1/2 c. granulated sugar 1/2 c. brown sugar 1/2 c. melted butter 1 egg, beaten 1/2 tsp. salt 1/2 c. coconut 1 tsp. vanilla 1 banana, mashed 1/2 tsp. baking soda 1 c. flour 2 c. oats Combine the ingredients in the order listed. Two sugars, melted butter, egg, salt, coconut, vanilla, banana, baking soda, flour and oats. Drop from a heaping teaspoon onto a greased baking sheet. Bake at 350 deg F for 10-12 minutes.

Blueberry Bread Pudding

Ingredients 1 cup packed brown sugar 1/4 cup butter 2 tablespoons light-colored corn syrup Cooking spray 2 cups blueberries 1 (16-ounce) loaf Italian bread 1 1/2 cups whole milk 1 teaspoon vanilla extract 1/4 teaspoon salt 5 large eggs 1 teaspoon Grand Marnier or other orange-flavored liqueur (optional) 2 teaspoons powdered sugar Combine first 3 ingredients in a small saucepan over medium-high heat; cook for 2 minutes or until butter melts and sugar dissolves, stirring frequently. Pour sugar mixture into a 13 x 9–inch baking pan coated with cooking spray; sprinkle evenly with blueberries. Remove crust from bread; reserve crust for another use. Cut bread into 1-inch-thick slices. Arrange bread slices over blueberries. Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy; stir in liqueur, if desired. Pour milk mixture over bread. Cover and chill 8 hours or overnight. Uncover pan; let stand at room temperature 30 minutes. Preheat oven to 350°. Bake at 350° for 40 minutes or until browned. Place a large platter or jelly-roll pan upside down over baking pan; carefully invert onto platter. Sprinkle evenly with powdered sugar.

Cherry Clafouti

1 1/4 pounds fresh sour cherries, pitted, or 1 pound frozen sour cherries, thawed and drained 1/2 cup plus 1 tablespoon granulated sugar 4 large eggs 1 cup whole milk 1/2 cup all-purpose flour 1/4 teaspoon salt 3 tablespoons unsalted butter, melted and cooled 2 tablespoons kirsch 1/2-teaspoon vanilla extract 1/4 teaspoon almond extract icing sugar for dusting Warm custard Put a rack in the middle of the oven and preheat oven to 400 degrees. Butter a shallow 2-quart baking dish. Toss cherries with 1 tablespoon sugar and spread evenly in the baking dish. Combine eggs, milk, flour, salt, butter, kirsch, extracts, and remaining sugar in a blender. Blend until smooth. Pour batter over cherries. Bake clafouti until puffed and golden, 35 to 45 minutes. Cool slightly on a rack (clafouti will sink as it cools) and serve warm, dusted with icing sugar and warm custard.

Chicken Spicy Soup

Ingredients 2 quarts water 8 skinless, boneless chicken breast halves ½ teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes chicken bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained 2 (16 ounce) cans chili beans, undrained 1 (8 ounce) container sour cream Instructions In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Chicken Spicy Thai Soup

Ingredients 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced 4 cloves garlic, chopped 1 (4 inch) piece fresh ginger root, chopped 4 cups chicken broth 1 tablespoon vegetable oil 2½ pounds skinless, boneless chicken thighs, cut into chunks 12 onces fresh white mushrooms, quartered 2 teaspoons red curry paste 3 tablespoons fish sauce 1 lime, juiced 2 (14 ounce) cans coconut milk 1 red onion, sliced ½ bunch cilantro, roughly chopped 1 lime, cut into wedges, for serving 1 fresh jalapeno pepper, sliced into rings Instructions Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes. Stir in mushrooms and cook for 5 more minutes. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes. Remove from heat and add about ½ the cilantro. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Chicken Vegetable Hearty Soup

Ingredients 1 3/4 cups water 4 cups chicken broth 1 lb skinless boneless chicken breasts 1 medium onion, chopped 2 tablespoons olive oil 1 garlic clove, minced 4 medium carrots, cut diagonally into 1/3-inch-thick slices 2 celery ribs, cut crosswise into 1/3-inch-thick slices 1 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons finely chopped fresh parsley Preparation Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.

Cranberry Pudding Cake

3 cups cranberries, thawed if frozen 1 cup all purpose flour 1 tsp. baking powder 1/4 tsp. salt (necessary) 2 cups sugar 1/2 cup half and half 3 Tbs. unsalted butter, melted 1 tsp. vanilla extract 1 Tbs. cornstarch 1 tsp. orange zest 1 cup boiling water Preheat oven to 350°F. Place cranberries in the bottom of a buttered 9 inch square or 10 inch round cake pan or baking dish. Combine flour, baking powder, salt and 3/4 cup of the sugar in a mixing bowl. Add half and half, butter and vanilla. Using an electric mixer beat until smooth. Spread batter over cranberries. Combine remaining sugar, cornstarch and zest and sprinkle over batter. Pour boiling water over mixture. Bake 45 minutes or until tester comes out clean when inserted in center.

Quinoa Spicy Lemon

Ingredients 2 cups quinoa Coarse salt 1/2 cup toasted pine nuts 2 teaspoons freshly grated lemon zest 1/3 cup chopped flat-leaf parsley 1 1/3 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 cup lemon juice 1/4 cup extra-virgin olive oil Freshly ground black pepper Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, add 1 teaspoon salt and 2 1/4 cups water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 12 to 15 minutes. Let it sit for 10 minutes cover. Transfer quinoa to a medium bowl along with pine nuts, lemon zest, parsley, cumin, cayenne; drizzle with lemon juice and olive oil. Season with salt and pepper; toss until well combined. Serve warm or at room temperature.

Halibut Steamed Lemon Olive

Ingredients 1 lemon, thinly sliced 4 center-cut halibut fillets (7 to 8 ounces) Coarse salt and freshly ground black pepper 1 cup calamata olives, pitted and coarsely chopped 2 tablespoons chopped flat-leaf parsley Zest of 1 lemon 1 tablespoon extra-virgin olive oil Spicy Lemon Quinoa (see recipe on this page) Fill a large skillet halfway with water and bring to a boil. Line bottom of a bamboo steamer basket with lemon slices. Set in boiling water. Season halibut with salt and pepper, place on top of lemon slices, and cover. Steam until fish is opaque, 5 to 7 minutes. Season halibut with salt and pepper, place on top of lemon slices, and cover. Steam until fish is opaque, 5 to 7 minutes. Top fish with olive mixture and serve immediately with quinoa.

Lemon Chiffon Pudding

Ingredients 3 1/2 tablespoons all-purpose flour 2/3-cup sugar 2 tablespoons butter, softened 3 tablespoons lemon juice 2 egg yolks, beaten 2/3-cup milk 2 egg whites Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish. Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.

Lemon Linguine

Ingredients 8 ounces linguine 3 tablespoons butter or stick margarine, melted 1 tablespoon lemon juice 1 1/2 teaspoons dried basil 1/2 teaspoon garlic powder 1/2 teaspoon salt-free lemon-pepper seasoning 1/4 cup grated Parmesan cheese In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.

Lemon Tabouli

Ingredients 2 cups bulgur 4 cups boiling water 3 tablespoons olive oil 2 lemons, zested 2 lemons, juiced 1/4 cup chopped fresh mint 1/4 cup minced fresh parsley salt and black pepper to taste In a large bowl, pour boiling water over bulgur. Stir in olive oil, lemon zest, lemon juice, mint, and parsley. Set aside for 30 minutes. Fluff bulgur with a fork, and season to taste with salt and pepper.

Mango Bread Pudding

Ingredients 6 slices white bread, torn into small pieces 2 mangos – peeled, seeded and diced 1/4 cup Granulated sugar 3 eggs, lightly beaten 2 cups milk 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons ground cardamom 2 tablespoons butter Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×11 inch baking dish. Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the SPLENDA® Granulated Sweetener, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter. Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

Mediterranean Cod

Ingredients 1/3 lb cod fillets, cut in half 2 TBS honey 2 tomatoes, diced 1 onion, sliced thin 1 red bell pepper, diced 1/2 cup low-sodium chicken or vegetable broth 2 TBS minced basil 2 TBS minced parsley sea salt and pepper to taste Slice onion and let sit for 5 minutes to bring out its health-promoting properties. Combine honey and tomatoes in a mixing bowl. Healthy Sauté onion and bell peppers for 2 minutes. Add 1/2 cup chicken or vegetable broth, cod fillets and tomato mixture. Cover and cook over medium heat for 3-5 minutes or until fish is cooked. Add minced basil, parsley, and salt and pepper to taste.

Orange Almond Angel Cake

Ingredients 1 cup whole natural almonds 14 ½ oz. angel food cake mix, plus any ingredients it calls for 2 Tbsp. Sunkist® orange grated peel 1 1/3 cups freshly squeezed Sunkist® orange juice ½ tsp. almond extract Preheat oven to 350º F. Spread almonds in single layer on baking sheet. Toast 12 to 15 minutes in warm oven, until lightly browned. Gently shake pan from time to time. Cool and chop toasted almonds. Grate and juice oranges. Prepare cake mix according to package directions, substituting orange juice for water called for. Fold in grated orange peel, almond extract and 1/2 cup chopped almonds. Spoon batter into ungreased 10-inch tube pan. Sprinkle with remaining nuts. Bake and cool according to package directions.

Papaya Boats (very good breakfast)

Ingredients 1 cup fat-free plain yogurt 1/4 cup walnuts 1/4 cup raisins 1 cup chopped fresh strawberries 2 medium papayas, cut in half lengthwise and seeded 2 tablespoons honey In a bowl, mix the yogurt, walnuts, and raisins. Fold in the strawberries. Spoon the mixture into the centers of the papaya halves. Drizzle with honey to serve.

Peach Cobbler

Ingredients 8 cups fresh peaches – peeled, pitted and sliced 2 cups white sugar 1/2 teaspoon ground nutmeg 1/3 cup unsalted butter 1 teaspoon vanilla extract 2 cups all-purpose flour, sifted 1 teaspoon salt 3/8 cup lard 3/8 cup shortening 1 egg 1/8 cup cold water Preheat oven to 350 degrees F (175 degrees C). In a large saucepan, combine peaches, sugar and nutmeg. Cook over medium heat, stirring occasionally, until mixture thickens and begins to bubble and peaches are tender, 10 minutes. Remove from heat and stir in butter and vanilla until butter is melted. Pour into a 9×13 inch baking dish. In a medium bowl, combine flour and salt. Blend in lard and shortening with pastry blender until mixture resembles pea-sized crumbs. Combine egg and cold water in a separate bowl and sprinkle mixture over pastry, a little at a time, stirring just until dough comes together. Roll out on a floured surface into a 9×13 inch rectangle. Lay crust over peach mixture. Bake in preheated oven 50 to 60 minutes, until crust is golden.

Pineapple Coconut Loaf Cake

Ingredients 1 1/2 cups sweetened shredded coconut 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 3 large eggs 1 cup sour cream 1 can (20 ounces) pineapple chunks in juice, drained well Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix). Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Pomegranate Spiced rice

Spinach Quiche Light & Fluffy

Ingredients 1/2 cup light mayonnaise 1/2 cup milk 4 eggs, lightly beaten 8 ounces shredded reduced-fat Cheddar cheese 11/2 cups chopped spinach 1/4 cup chopped onion 1 ( 9 inch ) unbaked pie shell Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set. Cooking Tip: Buttermilk Substitute An acceptable substitute for buttermilk can be made in a pinch using regular milk and vinegar. Simply mix together 1 Tablespoon of vinegar (or lemon juice) and 1 cup of milk (non-fat, whole, or 2%). Allow the mixture to rest at room temperature for 10-15 minutes before using.

Watermelon blueberries and strawberries

Ingredients 4 cups corn flakes or any flakes cereal you like 2 cups minced watermelon 2 cups fresh blueberries and sliced strawberries 2 cups vanilla yogurt Place 1/3 of the corn flakes in an even layer in the bottom of an 8 X 8 serving dish. Mix together the watermelon, blueberries and yogurt and spoon half of it over the corn flake layer evenly. Sprinkle another layer of the corn flakes over the yogurt and then layer the remaining yogurt over that. Sprinkle the remaining corn flakes evenly over the top.

Zucchini Bread

Ingredient Yield: 2 loaves 1 cup olive or vegetable oil 1 3/4 cups sugar 2 cups grated zucchini 2 teaspoons vanilla extract 3 cups all-purpose flour 3 teaspoons cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt PREHEAT OVEN to 350°F. Grease and flour two 8×4 inch loaf pans, liberally. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Stir this into the egg mixture. Divide the batter into prepared pans. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.