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Dysphagia cookbook

Dysphagia is a disorder that makes it difficult for people chew and swallow.

Students in the joint Washington State University and Eastern Washington University  communications disorders program held a special potluck as part of a class assignment to share recipes for easy-to-swallow foods for fictional patients. The project was part of assistant professor Amy Meredith's class and the recipes were later compiled into an online cookbook.

The cookbook was published on the school's website here. There are photos and a story from the potluck here.

Meredith said dysphagia is often caused by neurological problems resulting from stroke, traumatic brain injury, Parkinson's Disease, Lou Gehrig's disease, multiple sclerosis and other problems.

If you, or someone you know, could use more recipes or ideas for an easy-to-swallow diet, click on the links above.

Here's a recipe that sounds delicious for anyone (and it looks beautiful). The recipe was voted “best liquid,” “most appealing to the senses” and “most creative.”

Samoan Sunset Smoothie

From Terri Runquist
For the first layer:
2 ripe bananas
1 ½ cups of yogurt (vanilla)
½ cup milk
6 ice cubes
Blend well and pour into decorative goblet.
For the second layer:
1 cup of cubed mango
½ cup cubed fresh pineapple
1 1/2 cups yogurt (vanilla)
½ cup milk
6 ice cubes
Blend well and pour over banana mixture.
For the third layer:
2 cups slided fresh strawberries
1 ½ cups of yogurt (vanilla)
½ cup milk
6 ice cubes
Blend well and pour over layers – almost to top of glass.
Optional: Garnish with whipped cream and fresh fruit.

Chef demonstrations on Sunday

Spokane-area chefs featured in a new local cookbook will prepare the recipes they shared for “Signature Tastes of Spokane” at a fundraiser on Sunday at The Kitchen Engine.

The event will be held noon to 4 p.m. It is free and open to the public, but they are asking people to bring a non-perishable food item or cash donation for the Second Harvest Inland Northwest. A portion of book sales also will be donatd to the food bank.

The book, by Steven W. Siler and Nicole L. Manganaro, features 111 recipes from local chefs and kitchens. It is $22.

Here's the schedule for Sunday:

Noon-12:45 p.m.: Chef Nicholas Marinovich of Huckleberry's 9th Street Bistro will prepare White Cheddar Crab Bisque.

1 - 1:45 p.m.: Chef Bob Rogers of Masselow's Restaurant at the Northern Quest Casino and Resort will prepare Carnaroli Seared Scallops with Lemon Roasted Cauliflower Sauce.

2-2:45 p.m.: Baker/owner Deserae Cohrs of Maple Street Bistro will prepare Huckleberry Scones.

3-3:45 p.m.: Chefs/owners Erin Rauth and Marsha Loiacono of The Flying Pig will prepare Biscuits with Sausage Gravy

4-4:45 p.m.: Owner Susan Davis, of the Chocolate Apothecary, will prepare Citrus-Laced Hot Chocolate.

The Kitchen Engine is in the Flour Mill at 621 W. Mallon Ave.