Mushies Stage Recipes

K@t · 04-23-2006, 03:53 AM

One of the healthiest and tastiest things that Portuguese people eat is their soups. Their creamy and filling and full of vitamins. This is a soup for people who hate to eat vegetables and who don't get enough minerals and vitamins. There are many variations so I will start with the basics.

The base for any Portuguese soup:

-1 cup cubed pumpkin or acorn squash (Portuguese use pumpkin but I bet you can use any variation of squash and it should be nice, I know it sounds weird but trust me these soups are great!)
-2 cups carrots cubed
-1 medium onion chopped
-1 cup scallions chopped
-2 medium potatoes cubed or 1 can of beans (your choice they usualy use navy or butter beans) (use ONLY potatoes OR beans but not both)
-1 tablespoon of sea salt
-4 tablespoons olive oil

Bring a large pot of water and salt to boil. Add all ingredients and boil until soft, add water as necessary. When all the vegetables are soft, add the olive oil and blend with a magic wand (hand blender) until smooth. This is the base.

Soup Variations

If you used beans:
-1 cup chopped artichokes or 1 cup chopped cabbage or any other vegetable you like to eat with beans. Add to the pot, and boil until soft. If you want chunks the soup is ready, if you want it creamy, blend again.

If you used potatoes:
- add whatever vegetables you want, green beans, celery, cauliflower, broccoli, peas add as much or as little as you like, all chopped into smaller pieces. You can even add more potato or carrot if you want chunks.
-If you want a creamy soup, add these vegetables and boil until soft (always adding more water as needed) and then blend again when all the vegetables are soft. The more water you use the thinner it will be, the less, the thicker it will be.
-If you want chunks in your soup, add the vegetables cut to your desired size and then boil until soft.
-Small chunks of white meat chicken can also be added for extra protein.

Options: you can always add herbs for different taste like thyme and parsley. I sometimes use Mrs.Dash for extra flavors and fresh ground pepper; it’s a taste choice so have fun with it. Also you can use bags of frozen mixed vegetables that are already chopped up to save time and to get a better variety.

Note: These soups freeze well, I often freeze individual portions and then thaw and microwave on the day I eat them. If you make a big pot it will usually stay in the fridge for about a week, frozen about a month. I know it sounds like a lot of work but 1 pot usually makes a weeks worth of servings so if you make it on the weekend it will last all week. Most Portuguese people eat these soups for dinner because they generally have a big lunch. I also like to eat a bowl of soup with some wheat crackers and sliced lunch meat like turkey or chicken. It makes a very filling and healthy meal.

K@t · 04-23-2006, 04:03 AM

1lb. ground beef (lean)
1/2 cup beef stock (low salt, low fat)
1 can peas(optional for mushies)
1 can sweet corn (optional for mushies)
1 medium onion, diced
8 medium potatoes
2 c. shredded sharp cheddar cheese

Boil potatoes, mash and season to taste with milk and butter.
Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, and beef stock. (a bit of flour or cornstarch can be mixed in with the broth to thicken the mixture a bit) Let simmer until heated through.
In 13x9 pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes and sprinkle cheese on top. Place in oven on BROIL until cheese is bubbly or light brown.

Serves 4

K@t · 04-26-2006, 03:49 AM

BAKED POTATO SOUP

2/3 cup butter
2/3 cup flour
7 cups milk
4 Large Baking Potatoes, baked (not overbaked), cooled, peeled and diced
4 green onions
12 bacon strips cooked well done, crumbled
1 1/4 cup cheese
1 cup sour cream
salt and pepper to taste

Melt butter in large pot. Add flour to make a paste. Add milk and cook on low heat until thickens (this takes a long time!!!!) Add potatoe and onion. Simmer 10 min stirring constantly. Add everything else and cook on low heat for about 15 minutes.

--thunderThighs

K@t · 05-01-2006, 04:23 PM

1 medium potato
1 pinch sea salt

Pre heat over to 400º. Peal potato, and pierce with a fork a few times around the potato. Tear a small sheet of aluminum foil and place potato in the middle, sprinkle with salt and wrap with the foil. Place in the over and bake about 45 min.

*this makes a very soft baked potato and can be mashed up with a little butter and sour cream or any thing else you would like to eat with it.

PhotoNut · 05-01-2006, 04:40 PM

Yum! You have some tasty sounding recipets Heather. I'm not sure hamburger qualifies as a mushy though. I know some people can't tolerate it even in the solid food stages. Still, you cook better than I do. My favorite cooked mushy foods were bean with bacon soup and microwaved fish fillets! *laughs*

K@t · 05-02-2006, 03:54 AM

I wasn't sure about the ground beef either, but it was on my list of mushies from the doc, so he gave it the ok...i guess its on an individual bases.

MarianneTN · 05-07-2006, 09:46 PM

What about Campbell's Select soups. The butternut squash, mushroom, etc. They are very, very creamy and have tiny bits of stuff in them. I've had the butternut and it was AWESOME!

Thoughts for using it as a mushie?

sisterfunkhaus · 05-24-2006, 09:11 AM

My doc allows the Cambells Select Soups and Soup at hands for the liquid portions. He says to chew apecks well and strain it if pieces are too big. I'm sure it's fine for mushies.

sisterfunkhaus · 05-24-2006, 09:24 AM

I have a few ideas:

Hummus. You can buy it pre-made in various flavor. I buy from the cold case at whole foods. It's full of protein. You can make your own as well-

Hummus-
2 cloves garlic—roughly chopped ¼ cup lemon juice ¼ cup water 14 oz (400g) canned chickpeas (garbanzo beans)—rinsed and drained ½ cup tahini 1 teaspoon sea salt

How about a crustless, light cheesecake "pudding"

1/2 c. splenda
8 oz. light or fat free cream cheese-softened
8 oz. Cool Whip Light
1 tsp. vanilla

Whip all ingrdients together with hand mixer until creamy. Put into pie plate or casserole dish until set.

How about a creamy black bean soup?
2 cans black beans
1 1/2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 stalk celery, chopped
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 heaping teaspoon chili powder
1 heaping teaspoon cumin
1/2 cup cream
Tabasco and red pepper, to taste
Chopped green onions (optional)
Sour Cream

Heat olive oil in heavy saucepan and saute onions, celery, and garlic, stirring occasionally until tender, around 3-5 minutes. Stir in beans, chicken broth, and seasonings. Bring to a boil, reduce h eat, and simmer, partially covered, about 30 minutes.
Cool slightly and puree the soup in small batches in a blender. Return to pot and blend in cream. Season with hot sauce and red pepper to taste. Strain through sieve to remove skins and lumps. Heat gently and serve in deep bowls sprinkled with onions and sour cream.

jessasband · 05-26-2006, 09:39 PM

Thanks for the Cheesecake pudding recipe. I was already on the hummus because in addition to protein it has a good amount of fiber. Looking foward to the Cheescake Pudding now too!

ashagirl · 05-29-2006, 12:20 PM

These all sound great. I will have to try them.

Yasmin · 05-31-2006, 03:44 PM

Appreciate all the ideas here! I was worried about eating after banding (scheduled for June 2nd, 06). Now I feel like I have a better grasp on what options there are on the differents stages. It is helping me strategize for after surger.

Thanks, Yasmin

sisterfunkhaus · 06-03-2006, 04:47 PM

Black Eyed Pea has a very creamy squash casserole. You can make your own too. Just make sure you cook the squash until it can be totally mushed up-

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.

You may want to leave the crumbs off the top. They don't really get that crispy, especially after it sits for a while.

Another possibility- Creamy polenta- I'm a little scared on this one b/c it does set. I'm a little afraid that it might set in my stomach or something. Anyone try polenta on mushies???

sisterfunkhaus · 06-04-2006, 12:48 PM

How about pureed Pimento cheese spread?? I buy mine at Whole Foods already made, but I have made my own at home-

1 8oz pkg light or ff cream cheese softened to room temperature.
1 cup shredded light cheese (swiss, cheddar, smoked gouda are all great)
2 tbsp. light or ff mayo
2 tbsp chopped pimentos (more if you like tham a lot)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

Mix in a food processor or with a hand mixer until well blended. If you like it creamier, add more light mayo. Chill and serve. Tons of protein, tastes great. Don't eat a TON of it though b/c it is a bit high in fat.

sisterfunkhaus · 06-04-2006, 12:50 PM

How about some avacado "dip":

1 mashed ripe avacado
1 tbsp. light sour cream
1 tbsp light salsa
Mix together and salt and pepper to taste.

Mushies Stage Recipes

Portuguese Vegtable Soup - Mushies Stage

Shepherds Pie (Easy Version)

Baked Potato Soup

Easy Skinless Baked Potato

sounds good!