Ingredient Cooking Glossary | K-T

The boneless leg of lamb should be trimmed of all visible fat and should be placed in a shallow roasting pan. Roast at 325 °F until it reaches an internal temperature of 145°F.  Rest the lamb for at least 3 minutes before serving.

Follow the manufacturer’s instructions for cooking the lentils (green or brown).  Rinse the lentils thoroughly before cooking.  You will need approximately 3 cups of water.  Combine the lentils and water and bring to a boil over medium-high heat.  Turn down the temperature to a simmer for 20-30 minutes uncovered.  Drain the lentils after cooking.  They should be tender when done.  Measure the lentils on a kitchen gram scale as a cooked amount

The rolled oats (regular, instant or quick-cooking) can be measured as a dry amount (approx. cup or grams will yield cups cooked) and then cooked with water on the stovetop per package instructions, but without salt or butter.

The regular pasta should be cooked in unsalted water per package directions and measured as a cooked, drained amount. Any shape of pasta can be used (elbow, rigatoni, shells, etc.) as long as the total weight amount remains consistent each day.

The whole wheat pasta should be cooked in unsalted water per package directions and measured as a cooked, drained amount. Any shape of whole wheat pasta can be used (elbow, rigatoni, shells, etc.) as long as the total gram amount remains consistent each day. 

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.

Trim excess fat from the pork loin. The pork loin can be roasted in an oven preheated to 350ºF in a shallow pan until it reaches an internal temperature of 145ºF.  Allow the pork loin to rest for 3 minutes after removing it from the oven. Measure the pork loin as the cooked amount. Chop or shred if needed.

The white potato (Russet, Yukon, or red can be selected) can be baked in the oven or steamed in a microwave until soft when pierced with a fork. The skin can be removed and discarded after cooking or included in the final recipe without altering the nutritional profile of this new recipe. The potato should be measured as a cooked amount. It can be mashed by hand or in a food processor or chopped into small cubes before mixing into the diet.

Peel potatoes (Russet, Yukon, or red can be selected). Bring a pot of water to a boil and add peeled potatoes. Water should just cover the potatoes. Cook for 15 to 20 minutes or until soft or easily pierced with a fork to ensure best digestibility. The potatoes should be measured as a cooked amount.

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

Please remove any bones from the rabbit (you may do this after cooking). The rabbit should be roasted in the oven (325°F for up to 90 minutes until it reaches an internal temperature of 160°F), without oils or butter until cooked thoroughly. Any liquid or water that has drained from the cooked rabbit can be saved and mixed into the diet. The rabbit should be measured as the cooked amount on a kitchen gram scale.

If using ground rabbit, the rabbit should be browned in a non-stick pan, without oils or butter until cooked thoroughly. Any liquid or water that has drained from the cooked rabbit can be saved and mixed into the diet.

***Recommend initially for the first 4 weeks using whole cuts of rabbit to avoid cross contamination that may occur when grinding the meat. The Rabbit Meat sold here at My Pet Grocer is ELISA tested for cross-contamination.

The brown rice should be cooked with water on the stovetop or in a rice cooker per package instructions, but without salt or butter. The rice should be measured as a cooked amount.

The white rice should be cooked with water on the stovetop or in a rice cooker per package instructions, but without salt or butter. The rice should be measured as a cooked amount.

The salmon should be baked in the oven at 400˚F or on the grill until fully cooked, approximately 20-25 minutes.  Baking times will vary based on size of filets.  The USDA recommends cooking fish to an internal temperature of 145˚F.  Please weigh the salmon as a cooked amount.

The bones and skin should be separated from the canned pink salmon. This does not need to be cooked and can be measured directly from the can. Recommend using this option only 1-2 x per week.

Cut the butternut OR spaghetti OR acorn squash into quarters from stem to bottom and remove seeds and stringy pulp.  Place on a foil lined baking sheet, skin side down/cut sides up.  Bake in the oven at 350˚F until thoroughly cooked (approximately 45-50 minutes).  Remove squash from the skin and cut into smaller pieces. The squash should be weighed for the recipe as a cooked amount.

The sweet potato can be baked in the oven or steamed in a microwave until soft when pierced with a fork. The skin should be removed and discarded after cooking and then measured as a cooked, peeled amount. The sweet potato can be mashed by hand or in a food processor or chopped into small cubes before mixing into the diet.

Peel sweet potatoes. Bring a pot of water to a boil and add peeled sweet potatoes. Water should just cover the potatoes. Cook for 10 to 12 minutes or until soft or easily pierced with a fork to ensure best digestibility. The sweet potato should be measured as a cooked amount.

The tapioca should be cooked with an 8:1 ratio of water to tapioca.  Bring 2 cups of water to a rolling boil in a saucepan over high heat.  Add 1/4 cup tapioca (38 grams), STIRRING CONSTANTLY with a wooden spoon until the tapioca pearls are floating.  Reduce heat to medium, cooking for another 12-15 minutes, stirring every 5 minutes.  Remove from heat, stir, cover, and steep for an additional 20 minutes.  Strain tapioca in a colander.

The tilapia should be de-boned prior to cooking, simmered in unsalted water for 8-10 minutes (until cooked thoroughly), and then measured as a cooked amount. The cooked, boneless tilapia can be chopped or shredded if needed. nswer here.

Preheat oven to 400°F. Place tilapia in baking dish and bake for 12-15 minutes until done. Baking times will vary based on size of filets. Any bones should be removed and discarded after cooking. The cooked tilapia can be chopped or flaked for mixing into the diet. Please weigh the tilapia as a cooked amount.

The ground turkey should be browned in a non-stick pan, without oils or butter until cooked thoroughly. Any liquid or water that has drained from the cooked meat can be saved and mixed into the diet. Measure as the cooked amount.

The turkey breast should be boiled in unsalted water for 8-10 or until cooked thoroughly and no longer pink. Measure as a cooked, drained amount. The cooked turkey breast can be chopped or shredded as needed.

The turkey breast should be placed, breast side up, in a shallow roasting pan. Roast at 400°F until it reaches an internal temperature of 165°F. Measure the turkey breast as a cooked, drained amount and then chop or shred if needed.

The turkey thighs should be boiled in unsalted water for 5-6 minutes or until cooked thoroughly and no longer pink, and then measured as a cooked, drained amount. The cooked turkey thighs can be chopped or shredded if needed. 

The tofu should be drained and sliced width-wise. Place the tofu slices between absorbent cloths and place a heavy object on top for at least 15 minutes. The tofu should be weighed at the uncooked amount. Packaged, pasteurized tofu should be safe to use without cooking, as long as it has been stored according to manufacturer instructions and used within the expiration date. You may sear the tofu in a pan or bake din the oven without any additional oil or seasoning. The tofu can be crumbled or sliced, based on taste preferences. 

The canned chunk light tuna in water should be measured as a drained amount but the water removed from the chunk tuna can be saved and mixed back into the diet.