Tuesday, June 10, 2008

Soft doesn't mean bland

I wanted to share some of my favourite "soft food" recipes for those of you who are unwired but are still having problems chewing. These savoury dishes will hit the spot, for sure.

Hot Spinach and Artichoke Dip

1 package frozen spinach, thawed and squeezed out
2 cans of artichokes, drained and chopped
1/2 an onion, chopped
3 cloves of garlic, pressed
1 cup light mayo
1/2 cup light sour cream
1 cup Parmesan or Romano cheese
crushed chili pepper flakes, to taste

Mix it all up and cook in a slow cooker on high for one hour, or on low for 3-4 hours, until the cheese has melted and is no longer gritty. Serve with tortilla chips, wedges of pita bread or torn up pieces of soft bread if you're having problems chewing.

(This recipe is great because it is low-fat and is more vegetable-based than cream-based, unlike other spinach and artichoke dips.)

Eggplant Parmesan

1 eggplant
2-3 eggs, beaten
1 cup breadcrumbs
3 Tbsp grated Parmesans or Romano cheese
2 tablespoons parsley
salt and pepper
olive oil
tomato sauce
1-2 cups mozzarella cheese, grated
Parmesan cheese, to taste

Slice eggplant and sprinkle with salt. Set aside for about one hour to drain. Pat dry.

Mix breadcrumbs, Parmesan, parsley, salt and pepper in a bowl. Dip drained eggplant slices in egg and then into dry mixture. Brown eggplant slices in olive oil.

In a baking dish, layer tomato sauce, breaded eggplant slices and grated mozzarella cheese. Sprinkle with Parmesan cheese, cover with tin foil and bake in a 325 F oven for one hour.

Chana Masala

Olive oil
1 onion, chopped
4 cloves garlic, pressed
1 Tbsp curry powder
1 can diced or crushed tomatoes
2 Tbsp cilantro leaves
2 cans chickpeas, drained and rinsed
cayenne pepper, to taste
crushed chili pepper flakes, to taste
kosher salt, to taste

Cook onion in olive oil until caramelized. Reduce heat and add garlic and curry powder, stirring constantly, for about 30 seconds. Add tomatoes, cilantro, cayenne, crushed chili pepper flakes, salt and chick peas. Bring to a boil, then reduce to low and cook until chick peas are tender. If sauce gets too thick before chick peas are fully cooked, add some water. Adjust spices to taste.

Serve over basmati rice.



Tamara said...

Oo! I'm glad you twittered this. Can't wait to try them.

Kate said...

You know, these look delicious, and I am an especial fan of good eggplant parmesan. But when I saw "scrambled" eggs in the ingredients, I laughed! I think of "scrambled" as meaning cooked beaten eggs! That would make the eggplant parmie a bit less tasty, hee.

Bella said...

lol - Kate, you're probably right on that one! I'm changing it to "beaten." Thinking about scrambled eggs layered in there is hilarious! And a little creepy. I mean, I'm pretty desperate for things I don't have to chew, but not that desperate.


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