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2014-2015 UW-Madison Dining 4 Dysphagia Awareness Cookbook 1 Entrees 2 Spaghetti Squash Casserole Mechanically Altered Diced / Level 2 Recipe by Taste of Home: http://www.tasteofhome.com/recipes/spaghetti­squash­casserole ​ Modified and prepared by Brittany Krekeler, UW­Madison Student Ingredients ● 1 small spaghetti squash (1­1/2 to 2 pounds) ● 1/2 cup water ● 1 pound ground turkey ● 1/2 cup chopped onion ● 1/2 cup chopped sweet red pepper ● 1 garlic clove, minced ● 1 cup canned diced tomatoes ● 1/2 teaspoon dried oregano ● 1/4 teaspoon salt ● 1/8 teaspoon pepper ● 1 cup (4 ounces) shredded mozzarella or cheddar cheese ​ ​ ● 1 tablespoon chopped fresh parsley Instructions 1. Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. 2. Cover and bake at 375° for 20­30 minutes or until it is easily pierced with a fork. 3. When cool enough to handle, scoop out squash, separating the strands with a fork. 4. In a skillet, cook turkey, onion, red pepper and garlic until meat is browned and the vegetables are tender. 5. Drain; add tomatoes, oregano, salt, pepper and squash. 6. Cook and stir for 1­2 minutes or until liquid is absorbed. 7. Transfer to an ungreased 1­1/2­qt. baking dish. 8. Bake, uncovered, at 350° for 25 minutes. 9. Sprinkle with the cheese and parsley; let stand a few minutes. Modifying the recipe: MAKE SURE squash is cut into manageable bites, and that ground turkey is cooked into small pieces. Nutritional Facts: 1 serving (1 each) equals 160 calories, 9 g fat (4 g saturated fat), 39 mg ​ cholesterol, 226 mg sodium, 7 g carbohydrate, 2 g fiber, 14 g protein. Total Time: Prep: 20 min. Bake: 45 min., Yield: 6­8 servings 3 Farfalle with Ricotta, Pancetta, and Peas Mechanically Altered Diced / Level 2 Recipe by Gordon Ramsay from Gordon’s Ultimate Cookery Source ​ Modified by Kayla Kristensen, UW­Madison Student Ingredients: Pasta ● 200g dried farfalle pasta ● 125g smoked pancetta, cubed ● 1 garlic clove, peeled and finely chopped ● 3 tbsp crème fraîche ● 125g ricotta cheese ● Olive oil, for drizzling, as well as sea salt and ground black pepper for seasoning Pea puree: ● Three 10­ounce packages frozen peas, thawed ● 1/4c water ● 1/3c Fresh mint leaves ● 3 tablespoons half­and­half, or to taste ● 3 tablespoons unsalted butter, cut into bits Instructions: 1. Crush dry farfalle pasta into ¼ inch pieces. 2. Cook the pasta in boiling salted water until very soft. 3. Meanwhile, put the pancetta in a dry frying pan large enough to hold the pasta when cooked. Fry for 5 minutes until the pancetta is cooked through and lightly colored on the outside, then add the garlic and cook for 1 minute until soft but not colored. Turn off the heat. 4. ​Drain the pasta well, reserving a couple of tablespoons of the cooking water. 5. Tip the pasta into the pan with the pancetta and stir well over a low heat. Add the crème fraîche, and stir until melted, adding a tablespoon or two of the pasta cooking water to loosen if necessary. Dot in the ricotta, gently mixing. Taste and adjust the seasoning as necessary. 6. Prepare the pea puree: In a large saucepan, combine the peas with ¼ cup water and the mint leaves and boil the mixture, covered, for 4 minutes, or until the peas are tender. Drain the mixture well and in a food processor purée it with the half­and­half, the butter, and salt and pepper to taste. 7. Serve the farfalle hot, drizzled with a little olive oil and dolloped with the pea puree. 4 Braised Carrots with Yogurt and Smoked Paprika Mechanically Altered Diced / Level 2 Recipe by Joanne Yee, UW­Madison Student Ingredients: ● 1 tablespoon of olive oil, butter or soy butter ● 1 pound of carrots (regular or baby) ● 2 medium cloves of garlic ● 2 cups stock (vegetable, beef or chicken) ● ½ cup of Greek yogurt ● ½ teaspoon of smoked paprika ● Salt and pepper to taste Instructions: 1. Chop carrots in half then, if necessary, quarter into pieces that are roughly ¼ inch in size. Set aside. 2. Mince garlic. 3. In a medium saucepan, heat the tablespoon of oil or butter. 4. Add the garlic to the saucepan and sautee until light brown. 5. Add stock to the pot and bring to a boil. 6. Add carrots and cover. Let simmer at medium heat until carrots are tender and easily pierced with a fork. 7. Drain extra liquid from carrots. 8. Combine carrots with smoked paprika and yogurt. Season to taste with salt, pepper and additional paprika. 5 Spaghetti with Tomato Sauce Mechanically Altered Diced / Level 2 Prepared by Nicole Thoma Ingredients ● 1 cup non­chunky Ragu original recipe spaghetti sauce ● 1 ½ ­ 2 cups of very small pasta (i.e. ditalini, anelli) or capellini/angel hair crunched into ​ ​ small pieces before cooking Directions 1. Boil 4 cups of water 2. Once boiling, place 1.5­2 cups of macaroni in the water 3. Cook until very soft, according to package instructions, stirring occasionally 4. Remove from heat and strain pasta 5. Separately, heat 1 cup of Ragu tomato sauce in the microwave for 30 seconds 6. Combine warm sauce and the pasta 6 Polenta and Pasta Sauce Mechanically Altered Diced / Level 2 Prepared by Taylor Wheeler Ingredients: ● 2 packages precooked polenta ● 1 jar of non­chunky pasta Sauce ● salt and pepper to taste Directions 1. Heat pasta sauce in large stock pan on medium heat, stirring slowly 2. Slice polenta into ½” thick pieces 3. Add polenta to pasta sauce 4. Use a potato masher to break polenta into smaller pieces 5. Repeat until all polenta is ¼” cubes or less 6. Add salt and pepper to taste 7. Serve hot 7 Soups 8 (Spicy) Pumpkin Soup Recipe Dysphagia Puree / Level 1 Family recipe prepared by: Jacqueline Weycker, UW­Madison student Ingredients: ● 1 small onion, chopped ● 1 tablespoon butter ● 1 lb. pumpkin – you can buy raw pumpkin and cut into chunks or used canned plain pumpkin ● 2 cups chicken broth ● 2 tablespoons fresh ginger, chopped ● 2 teaspoons curry ● 1 teaspoon turmeric ● 1 cup half­and­half (you can use lighter cream, milk, or evaporated milk, depending how creamy you want it.) ● Salt Directions: 1. Melt the butter in a large pot and add onions, cook until tender about 5 minutes. 2. Add pumpkin, broth and ginger and cook over medium heat for about 15 min. 3. Puree with hand blender after the mix cools, or pour into regular blender, and blend until you have a smooth texture. 4. Add curry, turmeric and cream/milk and heat through without boiling. 5. Add salt to taste. 9 Broccoli­Cauliflower Soup Dysphagia Puree / Level 1 Recipe from: www.simplyscratch.com ​ Modified and Prepared by Cailey Moran, UW­Student Ingredients ● 1 large head cauliflower, cut into small florets (about 8 cups) ● 1 large head broccoli, cut into small florets (about 8 cups) ● 1/4 cup plus 1 teaspoon olive oil, divided ● Pinch kosher salt ● 2 strips slab applewood or pecanwood bacon, cut into 1/2 inch pieces ● 1 cup diced yellow onions ● 2 cloves fresh garlic, minced ● 4 cups low­sodium chicken broth ● 1 cup heavy cream ● 4 ounces sharp white cheddar cheese, grated (plus more for serving) ● Fresh Parsley, torn {for garnish} ● Black Pepper, for serving Instructions 1. Preheat oven to 450 degrees. Separate broccoli and cauliflower florets on two sheet pans. Drizzle both pans with two tablespoons of olive oil each and season with a generous pinch of kosher salt. Roast for 20 to 25 minutes or until caramelized and knife tender. Swap racks halfway during roasting. Remove and set a quarter of both the broccoli and cauliflower off to the side. 2. Meanwhile in a Dutch oven add the bacon and 1 teaspoon olive oil. Heat over medium­low until bacon is cooked and crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain off all but a tablespoon of bacon fat. 3. Add the onions to the pot, stir and cook 5 minutes or until the onions are soft. Add in the garlic and cook for 1 minute. Pour in the broth and the remaining cauliflower and broccoli. Cover, increase the heat to medium and simmer for 15 to 20 minutes. 4. Ladle the broth and vegetables into a blender and puree until smooth. Pour the soup back into the pot, reduce the heat to low and add in the heavy cream. Stir and add the reserved vegetables and grated white cheddar cheese. Stir until the cheese has melted and the soup is heated through.Taste­check and season with kosher salt to your preference 10 Side Dishes 11 Pureed Brussel Sprouts Dysphagia Puree / Level 1 Recipe by Martha Stewart Prepared by Brittany Krekeler, UW­Madison Student Ingredients: ● 1 pound (about 4 cups) brussels sprouts ● 1/2 cup heavy cream ● 2 tablespoons unsalted butter ● 1 1/4 teaspoons salt ● 1/2 teaspoon freshly ground black pepper ● 1/4 teaspoon freshly grated nutmeg Instructions: 1. Trim tough stems from brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x." Remove about 25 large outer green leaves; set aside. 2. In pot of boiling salted water, cook brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking. 3. Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 minutes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor.

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