Midday Fix: Pureed chicken and vegetables, prepared by chef Christina Dahlstedt

Executive Chef Christina Dahlstedt
Addolarata Villa

www.unidine.com

English Peas with Fresh Dill Recipe
Serving Size: 4 oz
Yield: 2

Ingredients:
1/3 tsp fresh garlic, chopped
2/3 tsp fresh parsley, chopped
1/3 tsp fresh dill
1 1/4 tsp vegetable oil
1/8 oz margarine
1/8 tsp salt, iodized
1/8 tsp ground black pepper

Directions:
In a sauce pan, cover the peas with water and cook for ten minutes or until tender, then strain the peas. Set aside. In a saute pan, cook garlic and herbs in olive oil and margarine. Pour garlic and herb mixture over the peas and season with salt and pepper.

For Puree

Ingredients:
1 1/8 Tbs broth vegetable
1 1/8 Tbs margarine, melted
2 1/8 Tbs thickener

Directions:
Blend peas in food processor until smooth. Gradually add broth and margarine in a thin stream to peas, blend until completely  pureed, no lumps or bits. Remove from processor, place in a bowl. Gradually add the thickener, fold into the product with a wire whip until smooth, mashed potato consistency is reached.

Grilled Chicken Breast
Serving Size: 4 oz
Yield: 2

Ingredients:
2 3 oz boneless chicken breasts, raw
1/8 tsp lemon pepper seasoning
5/8 cup pineapple juice
1/2 tsp cornstarch
7/8 oz honey
1/4 tsp lemon pepper seasoning
1 1/3 Tbs Dijon mustard
1/2 tsp vegetable oil

Directions:
Sprinkle chicken breast with lemon pepper. Cover and refrigerate. Combine 2 oz portion of juice with cornstarch. Set aside. Combine remaining juice with honey and remaining spices. Add pineapple and cornstarch mixture and return to boil, allow to thicken slightly. Set aside. Using cooking oil, grill chicken breasts until golden brown. Cook chicken breasts to 165 F internal temperature.

Puree Preparation:

Ingredients:
grilled chicken breasts
3 1/4 Tbs chicken broth
2 1/8 Tbs thickener

Directions:
In a food processor, process chicken until a fine grind. Gradually add broth in a thin stream to poultry. Blend until thoroughly combined, no lumps or bits. Remove from processor; place in a bowl, gradually add the thickener and fold it with a wire whip until a smooth, mashed potato consistency is reached, always allow mixture to thicken for 30 seconds.

Cauliflower Mash Recipe
Serving Size: 4 oz
Yield: 2

Ingredients:
4 oz cauliflower, chopped
5 oz potato, peeled and quartered
1 1/2 tsp fresh garlic
1/4 fl oz vegetable stock
2 Tbs heavy cream
salt and pepper, to taste
2 1/4 Tbs of thickener

Directions:
In a sauce pan, combine potatoes and cauliflower and garlic, cover with water and bring to a boil, cook cauliflower is very soft. Strain the vegetables and set aside the water. In a food processor, puree vegetables to a smooth consistency. Place puree in a bowl, add heavy cream and gradually add thickener, fold into product with a wire whip until a mashed potato consistency is reached

Butternut Squash Puree
Serving Size: 4 oz
Yield: 2

Ingredients:
7 1/2 oz butternut squash, roasted
1 1/8 Tbs vegetable broth
1 1/8 Tbs margarine
2 1/8 Tbs thickener
salt and pepper, to taste

Directions:
Blend butternut squash in food processor until smooth. Gradually add broth and margarine in a thin stream to squash; Blend until completely pureed, no lumps or bits. Remove from processor; place in a bowl, gradually add thickener and fold into product with a wire whip until a smooth mashed potato consistency is reached.