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Soft food recipes
July 23, 2007 12:14 PM   Subscribe

Meal ideas/Recipes - staying w/ my Mom, whose teeth are in the process of being repaired. She can only eat soft food. Need recipes with ground chicken, turkey, beef, etc. Mom's tastes are pretty traditional, not loving the spicy.
posted by theora55 to Home & Garden (14 answers total) 5 users marked this as a favorite
 
A delicious recipe I learned from some old french grandmother:

Combine ground beef, bread crumbs, and a egg. Peel and cut some large-ish zucchinis into 1"-2" sections and hollow out the middle. Stuffed the insides with the meat mixture. Place some olive oil in a large pan and lightly fry the zuchinis until they're nice and brown. Then fill the pan up with chicken broth, cover, and let it simmer until everything's all yummy and tasty and mushy. Serve it over rice.
posted by logic vs love at 12:43 PM on July 23, 2007 [1 favorite]


Mince and dumplings - brown ground beef or turkey with half a chopped onion and a finely chopped carrot if there's one around. Drain off the fat (or not, sometimes I don't bother if there's not too much of it) and add two cups of water and one beef stock cube (not essential, if you just use water it will still be good. I use low sodium cubes), a few shakes of Worcestershire, and a bay leaf. Shake up a tablespoon of flour with some water in a little jar or whisk the flour and water together in a bowl until there are no lumps, stir that into the mince to thicken the sauce cover, and leave it to simmer over low heat for 20 minutes or so. In the meantime, roughly mix together a cup of self-rising flour, half a cup of super-cold butter or other shortening chopped into little pieces, salt and pepper and add a little water at a time JUST until it makes a sticky dough you can roll into a rough log shape. Cut into 8-10 pieces, use floured hands to gently make balls, and lay them on top of the mince and gravy (don't push them under). Cover and let them simmer for another 20 minutes or so until they are soft and puffy. Serve with overcooked broccoli on the side (I love soft broccoli, don't tell anyone!)
This is probably the best comfort food recipe I discovered when I moved to England. Highly recommended.
posted by cilantro at 12:45 PM on July 23, 2007


I forgot to add-I gave this recipe to a pastry-phobic (phobic of the making of, not the eating of) friend back in the states, and she used Bisquick instead of making her own dumplings. Just mixed it up according to the drop-biscuit recipe and plopped spoonfuls on top of the mince and gravy. Otherwise she followed the recipe exactly. She said it was delicious, and I can't see why it wouldn't be. Making the dumplings from scratch is really easy, though.
posted by cilantro at 12:58 PM on July 23, 2007


Ratatouille with Corn and Summer Squash

3 summer squash, halved lengthwise and sliced thinly
1 large onion, roughly chopped
1 clove garlic, minced
2 tomaotes, chopped
2 cups fresh or frozen corn
1/4 cup chopped basil
pinch of allspice
salt and pepper
olive oil

Heat the oil in a large skillet over medium and add the onion. Cook until the onion softens completely but does not brown, 7-10 minutes. Add the garlic and cook for another minutes until the garlic is aromatic. Add the tomatoes and the summer squash and cook until the summer squash is tender, about 10 minutes. Add the corn and the basil and cook until the squash is falling apart, about another 10-12 minutes. Add a pinch of allspice and adjust seasonings with salt and pepper. Serve immediately.

Yuuuuum.
posted by briank at 1:16 PM on July 23, 2007


Quiche! Infinitely variable... fine tune it to your Mom's tastes.

I frozen pie crust
4 eggs
1/4 cup milk
1 cup shredded cheese (any will do, I prefer something dry, salty and sharp, like a hard Parmesan, to balance out the moistness and sweetness of the eggs)
Chopped fresh basil (dried will do)
Chopped fresh parsley (dried will do)
A dash of powdered garlic
Black pepper to taste
Whatever else you feel like throwing in there

Mix all ingredients thoroughly, pour into pie crust, bake at 350 degrees for around 45 minutes, or until the center of the quiche is firm. Couldn't be easier. And you can fill it with whatever your heart desires; my mom loves fresh spinach and diced ham, I'm a fan of frozen broccoli and cauliflower, and I recently used fresh green beans, sauteed shallots and pancetta. Hard to go wrong. Even the above-mentioned seasonings are variable. Go nuts.
posted by saladin at 1:34 PM on July 23, 2007


Of course, "I frozen pie crust" should be "1 frozen pie crust." I am not, in fact, a frozen pie crust.
posted by saladin at 1:36 PM on July 23, 2007


Lasagne, canneloni... there's loads of Italian stuff you could do. Have you ever tried making your own Moussaka? This would fit the bill quite nicely, I'd imagine. It's yum.
posted by ReiToei at 1:47 PM on July 23, 2007


Frikadeller (Danish meatballs)

400 grams lean minced pork or a combination of pork and veal. (My girlfriend uses minced beef instead which is also nice but then I would omit the curry powder.)
½ teaspoon salt
1 medium sized onion, grated
1 egg
1 deciliter low fat milk
4 tablespoons wheat flour
a pinch of curry powder
salt and pepper

25 grams butter for frying


Stir the meat with the salt, pepper, curry powder, onion, egg, milk and flour. Let the mixture rest for about ten minutes.

Heat the butter in a frying pan until it is golden. Use a tablespoon and your hand to shape meatballs the size and shape of small eggs and fry them in the butter for about 15 minutes on low to medium heat.

This is how they're supposed to look.

Serve with boiled or mashed potatoes and steamed broccoli, spinach, cauliflower or any other veg you can think of.
posted by sveskemus at 2:00 PM on July 23, 2007


In the same vein as cilantro's idea...

Mince and Tatties.

There are lots of versions of this dish and not really one "right" way, but this is my method...

Brown some ground beef, ground pork, minced beef or anything really. Set it aside and drain the fat but leave the pan greasy. Chop a whole onion(or two) and start frying it, the idea being to get a bit of browning happening, it does not need to be fully cooked in this stage but it's fine if it is.

Now add back the meat, some stock (beef, veggie, chicken, whatever you want really, also you could just use water and oxo), grated carrot and sometimes I also add a grated sweet potato. Slow cook this with plenty of salt and pepper and herbs to taste. I like a bit of oregano and a good amount of sage, but do this however you like. If herbs are fresh, add them near the end.

The dish is now in a holding pattern and could be ready in 20-30 minutes, or you could slow cook it for hours. I usually add something to thicken it right near the end. If you use flour, make sure it has time to cook the raw flour taste out, or you could just not thicken it at all.

Now for the tatties... just make mashed potatoes however you like them!

Serve with a generous scopping of the mince directly on the tatties and go to town. Feel free to add a side veggie or maybe some bread.

I'm sure some scottish person will comment that my mince and tatties is offensive and not authentic, but it is sooo good. This is based on my mother's and grandmother's recipe with some of my own modifications.
posted by utsutsu at 2:53 PM on July 23, 2007


Tater tot casserole. I put a layer of shredded yellow cheese between the meat and tater tots for that extra je ne sais quoi.
posted by mosessis at 7:25 PM on July 23, 2007


You could do your meals the same as with baby food -- just dump your regular food into a blender.
posted by Margalo Epps at 7:55 PM on July 23, 2007


Baked or steamed fish should be ok and soups are perfect - pea & ham soup is always nice - plus it's possible to add sufficient munchables (diced ham, potatoes etc) that adds body without requiring much chewing. It's one way of getting around the "eating nothing but baby food" feeling.

Any sort of beef stew with either mashed potato or noodles where the beef is finely cubed and then cooked gently for several hours, so a stroganoff or bourguignon is an idea. Sometimes straight mince can get a bit boring.

When my mother went through a similar issue, she lived on tripe in white wine sauce which is always comfort food in our family but it's not for everyone, alas.

I've plenty of recipes for the above - email is in profile if you want me to send the details through.
posted by ninazer0 at 8:09 PM on July 23, 2007


1 chicken breast
2 tbsp mayonnaise
1 tsp garlic
1/2 onion (6 oz?)
greens -- spinach or good lettuce, maybe cooked peas - a handful
salt & pepper

mix in blender until it is as oozy as you like; serve on lightly toasted bread or buns
posted by yesster at 5:45 AM on July 24, 2007


Thanks, everyone. I really needed some inspiration, and y'all really came through. I made meatloaf, mac&cheese, a variation on mince&tatties, and more. Her favorite was the bread pudding dessert, probably because I made bourbon sauce to top it. Now I need to lose the weight I gained doing all that cooking & eating.
posted by theora55 at 8:34 AM on July 31, 2007


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