Tag: protein
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How to Make a Fortified Sipping Broth at Home
Walk into any grocery store today and you’ll see entire shelves dedicated to liquids in cartons: chicken broth, beef stock, bone broth, sipping broth. Some promise “collagen for your skin,” others “restaurant-quality flavor.” And yet, for all the branding, most people couldn’t tell you where broth ends and stock begins. That’s not just trivia. For…
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Pureed Honey Walnut Cream Dip
As a speech-language pathologist and cook, I’m constantly inspired by the memories that food evokes. The flavors of baklava, with its roots in Middle Eastern and Mediterranean cuisine, are filled with nostalgia and stories shared around the table. This recipe aims to bring those memories to life in a texture-modified form that is suitable for…
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Pureed Fromage Fort
Fromage Fort, which translates to “strong cheese,” is a classic French spread that originated as a way to use up leftover cheese bits and rinds. It is typically made by blending various types of leftover cheeses with white wine, garlic, and sometimes herbs to create a smooth, rich spread with bold flavors. The result is…
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Minced & Moist Twice-Baked Potatoes with Bacon Jam
Twice-baked potatoes are a classic comfort food, filled with a creamy, cheesy potato mixture and baked to perfection. This version is taken up a notch with a rich, savory-sweet bacon jam that adds a burst of flavor with every bite. Perfect for a hearty side dish or a meal on its own, this recipe is…
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Pureed Creamy Artichoke & Greek Yogurt Dip
Artichokes have a unique, earthy flavor that’s perfect for dips and spreads. This recipe transforms them into a creamy, nutrient-rich dip with Greek yogurt, fresh lemon, and a touch of dill-infused olive oil. A sprinkle of cumin adds depth, and balsamic vinegar brings a subtle sweetness that balances the tangy yogurt. With adaptable textures to…
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Pureed Peanut Butter Chickpea Cookie Dough
It is a battle that has gone on for centuries and there doesn’t seem to be a clear winner in sight…sweet or salty? My mom was team sweet all the way. It would baffle me why I was encouraged to ignore the salt listed in cookie recipes…especially when all of the other ingredients were shown…