Ingredient Cooking Glossary | A-J

Cook the pearled barley in unsalted water per package instructions. Measure the barley on a kitchen gram scale as a cooked amount.

The lean ground beef (95% lean or fat-trimmed lean cut) should be simmered in unsalted water for 5-6 until done and the fat removed and discarded before feeding. The cooked beef can be chopped or shredded before incorporation into the diet depending on patient preference.

Brown the ground beef in a pan until completely cooked.  Reserve all juices released during cooking and mix the beef well prior to measuring out the prescribed amount.

The ground bison should be broiled in the oven on a non-stick pan until done; discard any drained fat. The cooked ground bison can be further can be chopped if needed and then measured as a cooked amount.

The bison sirloin should be broiled in the oven on a non-stick pan until done; discard any drained fat. The cooked bison can be chopped if needed and then measured as a cooked amount.  A ground bison may also be used.  You may pan brown the bison, however please drain off the fat and rise under water after cooking to remove additional fat before adding to the diet.  Measure as the cooked, drained and rinsed amount

Open a can of black beans and rinse thoroughly. Measure as the rinsed amount. If you use dry black beans, you may cold soak overnight or hot soak (bring pot of water to boil with beans then remove from heat) for 1-4 hours. Discard the water after soaking, rinse the beans, cover with fresh water and bring to a boil over high heat. Reduce the heat and simmer, covered for 30 minutes, skimming off any foam until mashes easily against the side of the pot with a fork. Drain the water and measure as the cooked amount.

The cassava (yucca) should be measured as the raw weight. Peel the cassava (yucca) and medium dice. Soak in water until ready to cook. Bring a pot of water to a boil and add peeled cassava. Water should just cover the cassava. Cook for 15 to 20 minutes or until soft or easily pierced with a fork to ensure best digestibility. Cassava (yucca) can be found in a regular grocery store like ShopRite.

The boneless, skinless chicken breast meat should be boiled in unsalted water for 5-6 minutes (until cooked thoroughly), and then measured as a cooked drained amount. The cooked chicken breast meat can be chopped or shredded if needed.

The chicken breast should be placed, breast side up, in a shallow roasting pan. Roast at 325°F until it reaches an internal temperature of 165°F. Do not overcook. Measure the chicken breast as a cooked amount and then chop or shred if needed.

The boneless, skinless chicken thigh meat should be boiled in unsalted water until done; bone-in chicken thigh can be used in this initial step, but the bones should be removed and discarded prior to mixing the cooked chicken thigh into the diet. The cooked chicken thigh can be further can be chopped if needed and then measured as a cooked amount.

Preheat oven to 375°F. The chicken thighs should be roasted until done (internal temperature reaches 160oF). Do not overcook. A small amount of non-stick cooking spray can be used to lightly coat the bottom of a glass or non-stick baking dish.  Measure the chicken thigh as a cooked amount and then chop or shred.

The canned chickpeas (garbanzo beans) should be drained and rinsed to remove any excess salt, and then measured as a drained amount. The whole chickpeas can be offered as-is, mashed by hand, or pureed in a food processor prior to incorporation into the diet. Fresh cooked chickpeas can be substituted for canned chickpeas if desired, but should be soaked overnight and then cooked thoroughly to ensure optimal digestibility.

Preheat oven to 400°F. Place the cod in baking dish and bake for 10-12 minutes until done. Any bones should be removed and discarded after cooking and before weighing on a kitchen scale as a cooked amount. The cooked cod can be chopped or flaked for mixing into the diet.

The corn meal/polenta/grits should be cooked with water on the stovetop per package instructions, but without salt or butter. Measure the corn on a kitchen gram scale as a cooked amount.

Measure the low fat, no salt-added cottage cheese on a gram scale.

Cut the white and dark, skinless duck meat into similar sized portions. Pan brown in a large skillet and add enough water to prevent duck from sticking to pan. Cook over medium-low heat with lid until duck reaches internal temperature of 165°F. Measure the duck meat as a cooked, drained amount and then chop or shred if needed.

Place egg(s) in pot and cover with unsalted cold water by 1 inch. Bring to a boil, then cover. Remove from the heat and set aside 10 minutes. Drain, cool and peel. Remove and discard shells. Chop the whole eggs for incorporation into the diet.

The egg whites should be measured raw before cooking. Scramble the egg whites in a non-stick pan or cook in a microwave without any oils or butter.

The canned chickpeas (garbanzo beans) should be drained and rinsed to remove any excess salt, and then measured as a drained amount. The whole chickpeas can be offered as-is, mashed by hand, or pureed in a food processor prior to incorporation into the diet. Fresh cooked chickpeas can be substituted for canned chickpeas if desired, but should be soaked overnight and then cooked thoroughly to ensure optimal digestibility.