food - nutrition - recipes



Lary Kitchen - Scott Sysum

Hi all,

I've had some slight swallowing difficulties for some time, dysphagia they call it. But I also love food, like to eat, and cook. So I have developed, or should say borrowed/adapted recipes that are relatively easy to swallow, yet still have good taste.

I am not talking only soft foods or soups, but foods that are succulent; unctuous even some times. That means no dry chicken dishes here. As a matter of fact, I really have a hard time with dishes made with chicken breasts, so I do not have lot of recipes using them, but when I do, it's always a recipe where the chicken breast comes out moist.

I would like to offer up some of those recipes, and invite others to submit their own recipes that they have found enjoyable and easy for the Lary palate.

Scott Sysum
The Lary Kitchen


recipes from the Lary kitchen

Baked Garlic Lime Chicken Thighs

Here is a favorite chicken dish where I use chicken thighs instead of chicken breasts.
I found chicken thighs much more flavorful and hard to overcook and dry out. Plus I was on an oven baked chicken kick, so this was one of the dishes.

Serves/Makes: 2

Juice of 2 limes
2 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/8 cup olive oil
4 cloves garlic, finely minced (I use a garlic press)
1 teaspoon of hot sauce (optional) - I use Rooster Sauce or Sriracha sauce
salt and freshly ground pepper to taste
4 chicken thighs with skin and bones

Combine lime juice, sauces, oil, and garlic in a large zip-lock style
plastic bag. Season chicken generously with salt and pepper
and add to the bag; seal carefully. Marinate chicken at least
2 hours at room temperature and up to 24 hours in refrigerator, turning several times.

Preheat oven to 425F.

Remove chicken from marinade (discard marinade) and arrange
skin side up in a shallow foil lined sheet pan
(I like to use the quick release foil to prevent sticking).

Do not crowd. Roast in upper third of oven until just cooked
through, 40 to 50 minutes. Turn thighs over halfway through the cooking.

Increase oven temperature to broil.
Set chicken about 4 inches from heat, skin side up,
until skin is crisp, about 1 to 2 minutes. Watch carefully so the skin doesn't burn

I usually serve over rice, and try to use all the pan juices as a sauce.



Creamy Cucumber Soup

From EatingWell: May/June 2007
A soup for Marlene. There's no reason to only use cucumbers raw,
they are wonderful sauteed then pureed with avocado for a silken-textured
soup that's good warm or cold. I like this soup warm.
Active Time: 35 minutes, Total Time: 35 minutes

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish

1. Heat oil in a large saucepan over medium high heat. Add garlic and onion;
cook, stirring occasionally, until tender, 1 to 4 minutes.
Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices,
broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a
gentle simmer until the cucumbers are soft, 6 to 8 minutes.

2. Transfer the soup to a blender. Add avocado and parsley;
blend on low speed until smooth. (Use caution when pureeing hot liquids.)
Pour into a serving bowl . Chop the remaining 1/4 cup cucumber slices.
Serve the soup warm or refrigerate and serve it chilled. Just before serving,
garnish with the chopped cucumber and more chopped parsley, if desired.



Sauteed Panko Crusted Turkey Cutlets

These crusted, pan-sauteed turkey cutlets are very flavorful on their own
but they also are a great partner to tomato sauce, sauteed mushrooms, or any
cooked vegetable that has lots of flavor. Once cooked, these cutlets can also
be sliced into wide strips and added to a Caesar or other green salad.

Turkey is both economical as well as low in fat. Many grocery stores sell fresh
turkey breast cutlets (4 to a package). You could easily do this recipe
with chicken breasts or pork chops but make sure that
you first pound them down to 1/4 inch thickness before proceeding. I ll get to those later.

This is a marginal food for me to eat, after cooking I have to cut the
cutlets into small pieces and drink a little fluid (red wine?) after each bite.

Serves 4
4 turkey cutlets, about 1/4 inch thick
1/2 cup all purpose flour
1 - 2 eggs, beaten
1/2 cup panko (Japanese bread crumbs); you may need more depending on the
size of your cutlets
4 tablespoons finely grated Parmesan or Pecorino-Romano cheese
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter

1. Place the flour, beaten eggs, and panko each into their own wide shallow bowl or
baking dish (you're setting up an assembly line of coatings).
2. Add the grated Parmesan or Pecorino cheese to the panko and use a fork
to gently combine so that you have a panko/cheese mixture.
3. Wash and pat dry the cutlets with a paper towel. Season the turkey cutlets with
salt and pepper.
4. Working with one cutlet at a time, place a cutlet first in the flour, turning it
to coat completely; shake off the excess.
5. Dip the flour-coated cutlet into the beaten eggs, letting any excess drip off.
6. Finally, place the egg-coated cutlet into the panko/cheese mixture,
turning it and pressing the crumbs into the turkey to coat evenly.
7. Repeat with the other 3 cutlets. Lay them on a plate, cover with plastic wrap,
and refrigerate for 30 to 60 minutes (this helps the coating adhere).
8. In a large fry pan or saute pan (12" to 14", large enough to hold all 4
cutlets at once) over medium heat, heat the olive oil and butter until
the butter foams.
9. Place the turkey cutlets into the pan and cook slowly over medium low heat
until golden brown, about 5 to 6 minutes a side. Keep the heat at a low enough
level so that the surface of the coated cutlets doesn't burn before the turkey
has fully cooked.
10.Turn and cook the other side, again for 5 to 6 minutes.
11. Remove from the fry pan and serve.
The cooked cutlets can be kept in a warm (325F) oven for about 10
minutes before serving.? Don't keep there too long, however, because while
the surface will stay crunchy, the meat will dry out.


Smothered Green Beans

Prep Time: 20 Minutes; Cook Time: 2 Hours Ready In: 2 Hours 20 Minutes
Servings: 4

And yes I also cook side dishes beside rice.
Bacon, garlic and onion make this green bean dish delish.
Since I have a lot of green beans in my garden,
and I saw them on sale at the grocery store, I decided to try this dish.
The brown sugar added a unique sweetness.

4 slices thick sliced bacon, cut into 1 inch pieces
2 cups fresh green beans, trimmed and snapped
1/2 large onions, chopped
2 cloves minced garlic
1 cup chicken stock or water
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
salt and pepper to taste

1. Heat a large skillet over medium heat. Add bacon, and cook until browned,
but not yet crispy. Push bacon to the sides of the skillet and
add the onions and garlic to the bacon grease. Cook and stir until onions
are barely translucent. Stir in the green beans, and cook for 15 minutes,
stirring occasionally.

2. Pour in the chicken stock or water, and mix in the brown sugar,
Worcestershire sauce, salt and pepper.

Simmer over low heat uncovered until water has evaporated and
green beans are tender, about 1 hour



Pork Wiener Schnitzel

Total time: 45 minutes
Wiener Schnitzel is a very simple dish to make. Schnitzel is a traditional Austrian dish
consisting of an escalope coated in breadcrumbs and fried.
Escalopes are pieces of boneless meat which have been thinned out using a mallet
or rolling pin. By thinning out the meat, it cooks more quickly, which is helpful
when preparing fast meals.

I always thought it was made with veal, but as I found out it is more of a process
than a particular type of meat. It can be made with pork, as I describe here, or even
chicken, turkey, and beef (though its not called wiener schnitzel then).

A simple dish, frying in both oil and butter improves the taste and the golden brown color.
The key is a crisp, grease free crust surrounding the tender pounded meat.
A spritz of lemon juice at serving time yields a simple yet tasty dish.

Pork, chicken or turkey, pounded thin and fried are one method I use to allow
me eat with minimal swallowing difficulties.

Servings: 6
6 pork loin cutlets or chops (I find the thin cut, boneless chops work the best here)
2 cloves garlic, peeled and cut in half
Salt and pepper to taste
2 eggs
1 cup all purpose flour
2 tablespoons milk
4 cups fine, dry bread crumbs ( I use a mix of panko bread crumbs and dry bread crumbs)
1/4 cup oil
2 tablespoons butter

1. Heat the oven to 200 degrees. Trim any fat or sinew from the rim of the cutlets.
One at a time, flatten the cutlets: Place the meat between sheets of plastic wrap or
inside a 1-gallon plastic bag; pound the cutlet with the smooth side of a meat pounder
or a rolling pin to an even thickness of less than one eighth inch.
Repeat with remaining cutlets. Rub each piece of pork with the cut side of
garlic and then season lightly on both sides with salt and pepper.

2. Start the breading process: Place the flour on a plate, beat the eggs and milk until
smooth in a wide bowl, and place the bread crumbs on a plate or in a wide bowl.

3. Dip a cutlet in the flour, lightly coating each side and shaking gently to
remove any excess. Repeat with remaining cutlets. Dip a floured cutlet in the
egg mixture and use your fingers to wipe away any excess. Place the cutlet in
the bread crumbs and scoop more over the top, pressing firmly so the bread crumbs
stick to both sides. Repeat with remaining cutlets. Set aside the cutlets on a
plate or wax paper or on a wire rack over a pan for at least 15 minutes to allow
the coating to set.

4. Heat the oil and butter in a wide skillet over medium high heat until hot.
The butter should be hot enough for the pork to sizzle on contact, but not so hot
that it browns. Cook the cutlets until golden brown on one side, 2 to 3 minutes,
then turn gently and brown on the other side, another 3 to 4 minutes.
Don't crowd the pan; you will probably be able to cook only 2 cutlets at a time.
As the cutlets are done, put them on platter and keep them warm in the oven while
you fry the rest.

5. Serve the cutlets immediately, with a piece of lemon to squeeze over.


Another Cucumber Salad with Sour Cream or Yogurt

I am growing cucumbers this year, an asian variety.
They are at least a foot long and not too full of seeds.
I did seed the one I used for the salad tonight as it was a bit overgrown
but if I stay on top of them, the seeds are very fine and small.

1 to 1.5 pounds of cucumber, peeled, seeded, and thinly sliced
1/2 cup sour cream or yogurt (I like Greek yogurt)
2 Tbs lemon juice, preferably freshly squeezed
a pinch of cayenne pepper (I use old bay seasoning)
salt and pepper to taste
1/4 cup chopped fresh dill or parsley ( I used parsley but sprinkled some dried dill as well)

If your cucumbers are seedy, peel them slice them lengthwise and then scrape
the seeds out. Slice thinly.

Mix the sour cream, lemon juice, cayenne and salt and pepper.
Toss the sour cream dressing with the sliced cucumbers and chill
for an hour or two or serve right away

Salade de concombres a la creme fraiche

OK, so its cucumber salad and yogurt.

Simple and tasty.

2 cucumbers
1 cup creme fraiche (I substitute Greek style yogurt)
1 tablespoon lemon juice
2 pinches of salt
1 pinch of pepper

Slice the cucumbers in 1/8 inch slices (a food processor is great for this).
If you are using garden cucumbers, you will want to peel them and remove the seeds
before slicing.

Place the cucumber slices in a bowl and toss with the lemon juice,
creme fraiche or yogurt, and salt and pepper. Serve cold.

Makes 4 servings.

Cucumber Salad with Onions and Peppers

It came from an old Mennonite cookbook.
Sometimes I add sliced tomatoes as well.

2-3 cucumbers, peeled and thinly sliced
1/2 cup green peppers, chopped (optional)
1/2 cup sliced onions
1 cup water
1/4 cup vinegar
2 tsp salt
3 Tbs sugar

Mix the cucumbers, green peppers and onions in a small bowl.
Mix the water, vinegar, salt and sugar in a small bowl and then
pour over the cucumber mix. Refrigerate at least an hour before serving.


Cucumber Salad with Sour Cream

A simple cucumber salad.

3 small cucumbers, peeled and sliced thin
1/2 cup sour cream
2 Tbs lemon juice
2 Tbs vinegar
2 Tbs sugar
1/4 tsp salt
2 tsp dried dill

Mix all the ingredients together and chill an hour or so before serving.


Lime Lemon Garlic Marinated Lamb Chops

I have a problem swallowing beef. But I have found, for me at least,
I can swallow lamb much easier. Not being a big lamb fan, I do like lamb rib chops, frenched,
or lamb loin chops, which look like mini T bone steaks. I prefer the rib chops, because I
find them a little easier to eat.

I also use a lamb shoulder steak instead of the chops, because they are cheaper,
though lamb shoulder steaks have more gristle and are somewhat harder for me to eat.

2005, Ellie Krieger, slightly modified.
Prep Time: 15 min; Inactive Prep Time: 1 hr 0 min; Cook Time: 8 min
Level: Easy Serves: 2 servings

1 tablespoon olive oil
1 lime, juiced
1/2 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves,
or 2 teaspoons dried oregano or use dry italian seasoning mix
4 cloves minced garlic
2 green onions, diced
Splash of Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4 ounce) lamb rib or loin chops

In a small bowl stir together the first 7 ingredients.
Put the lamb chops in a sealable plastic bag and pour the marinade over them.
Move the chops around in the bag so the marinade coats them well.
Marinate for 1 hour at room temperature.
Move them around occasionally to distribute the marinade.

Grill the lamb chops 3 to 4 minutes per side over direct heat for medium rare


Broil them about 4 inches from broiler Using a quick release foil lined baking sheet.
Broil the chops for 3 to 4 minutes per side for medium rare.
First broil on one side for 4 minutes, then turn and broil on other side 4 minutes,
Then to try to keep the smoke down, remove and reserve as much of the pan
juices as you can. Then turn once more and broil 1-2 minutes more to get a good char.

Then I poor the reserved pan juices on top of the chops



Panko Coated Chicken Schnitzel
Makes 4 servings.

Another schnitzel type preparation, this time chicken breasts.
Or is it chicken milanese? A chicken breast that has been butterflied and
lightly flattened out, dipped in beaten egg, then into a breadcrumbs
and fried in butter.
Either butterfy the breast or just cut in half


1 cup flour
3 eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and
pounded 1/8 to 1/4 inch thick
Salt and freshly ground pepper
1/4 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley


Set the flour, eggs and panko in three separate shallow bowls. Season the chicken
cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess,
then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.

In a 10-12 inch skillet, heat 1/4 cup of the canola oil and 1 tablespoon butter. Add as much chicken as will fit, without crowding, and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel lined baking sheet and sprinkle with salt. Repeat with remaing chicken cutlets.

Meanwhile, in a small saucepan, melt the remaining butter and cook over moderately
high heat until browned and nutty, about 4 minutes. Stir in the capers,
lemon juice and parsley; spoon over the chicken and serve.



Breaded Angry Shrimp with Tuscan White Beans by Progresso.

4 Servings
Ok, its from Progresso. I really just like the angry shrimp, the panko bread
crumbs make it crunchy. So I usually don't make the beans or the
lemon peel basil sauce. I find I can swallow shrimp rather easily.
Also this reheats in the microwave rather well without becoming to soggy.

Bean Mixture
1 can (19 oz) Progresso. cannellini beans, drained, rinsed
2 tablespoons extra virgin olive oil
3/4 cup Progresso chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat leaf) parsley

Coating Mixture
1 cup all purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 egg
1 cup Progresso panko crispy bread crumbs

Shrimp Mixture
16 large uncooked shrimp, peeled (tail left on), deveined
1/4 to 1/3 cup extra virgin olive oil
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil

1. In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling.
Reduce heat to low to keep mixture warm.
(Lemon juice and parsley will be added later.)

2. In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper.
In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.

3. Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg
and then coat with bread crumbs. In 10 inch skillet, heat 1/4 cup of the oil
over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.)
Cook about 3 minutes. Turn shrimp over; cook until browned.
Remove shrimp from skillet to cookie sheet.

4. Add garlic to hot oil in skillet; cook and stir until light brown,
adding more oil if necessary. Add chile; cook until soft.
Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.

5. Meanwhile, stir lemon juice and parsley into bean mixture in saucepan;
season to taste with additional salt and pepper.



Teriyaki Chicken Thighs

2005, Ellie Krieger, All rights reserved

Simple, easy, and tasty teriyaki chicken thighs.
Plus you own home made teriyaki sauce.

1/4 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper
flakes and stir until the sugar dissolves.
Transfer to a resealable plastic bag and add the chicken.
Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour.
The chicken can be marinated for up to 4 hours.

Heat the broiler to high.
Arrange the chicken on a broiler pan skin side down and broil until
brown and crispy, 8 to 10 minutes. (I use quick release foil on a sheet pan)

Flip the chicken and broil until almost cooked through,
about 8 minutes longer. Sprinkle with sesame seeds and cook
until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.


Buffalo Potatoes

Recipe courtesy of Marcel Langlias, ChefCorporate Chef, Quest Services
Savory Buffalo Potatoes are baked, not fried, and deliver a high dose
of flavor without a lot of fat.

Ok I dont use the instant flake mashed potatoes, and I cook them on a sheet pan covered
with quick release foil.

Yield: 4 - 6 Servings
Estimated Cost per Serving: .75


4 large Idaho potatoes, peeled, each cut in 6 wedges
1/4 cup olive oil
1/2 cup dry Parmesan cheese
1 cup instant flaked mashed potatoes
2 teaspoons Old Bay Seasoning
1 pinch cayenne pepper
Cooking spray
1 teaspoon salt


1.Blanch potato wedges in salted water. Drain. While hot,
toss with 1/4 cup olive oil.

2.In bowl, mix cheese, flaked potatoes, Old Bay Seasoning and pepper.
Toss with warm potatoes to coat well.

3.Spread potatoes on pan sprayed with coating.

4.Bake at 450F, 18 to 20 minutes or until cooked through.

5.Season with salt.

6.Serve with Marinara, Bolognese or Blue cheese sauce, if desired.


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