My Take On Sneaky Orange Puree Recipes

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SNEAKY CHEF'S PURPLE PUREE



Sneaky Chef's Purple Puree image

Add to dark colored recipes (brownies) to sneak in fruits and veggies. Keep in the refrigerator up to 3 days or freeze. From sneakychef.com

Provided by Chelsie

Categories     Spinach

Time 10m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 4

3 cups raw baby spinach leaves
1 1/2 cups blueberries
1/2 teaspoon lemon juice
1 -2 tablespoon water

Steps:

  • Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water.
  • Puree on high until as smooth as possible. If needed, use another tablespoon of water to smooth-out the puree.

Nutrition Facts : Calories 145.3, Fat 1.1, SaturatedFat 0.1, Sodium 73.6, Carbohydrate 35, Fiber 7.2, Sugar 22.1, Protein 4.2

SNEAKY CHEF'S MAKE-AHEAD GREEN PUREE



Sneaky Chef's Make-Ahead Green Puree image

You can use this in lots of different dishes to up the nutrition level. Add to pasta dishes, guacamole, soups, This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers. From the Sneaky Chef!

Provided by Sharon123

Categories     Spinach

Time 25m

Yield 2 cups

Number Of Ingredients 4

2 cups raw baby spinach leaves
2 cups broccoli florets (fresh or frozen )
1 cup sweet peas, frozen
2 -3 tablespoons water

Steps:

  • Raw baby spinach is preferred to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
  • If using raw spinach, thoroughly wash it, even if the package says "prewashed."
  • To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.
  • To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.
  • Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.
  • This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

SNEAKY CHEF'S ORANGE PUREE



Sneaky Chef's Orange Puree image

Sneaky Chef adds this to "orange" recipes (mac and cheese) to add veggies. Store in the fridge for up to 3 days or freeze in baggies. From sneakychef.com

Provided by Chelsie

Categories     Yam/Sweet Potato

Time 35m

Yield 2 cups

Number Of Ingredients 3

1 medium sweet potato, peeled and rough chopped
3 carrots, peeled and sliced into thick chunks
2 -3 tablespoons water

Steps:

  • In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until they are very tender.
  • Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water.
  • Puree on high until smooth.

Nutrition Facts : Calories 93.4, Fat 0.2, SaturatedFat 0.1, Sodium 99.2, Carbohydrate 21.8, Fiber 4.5, Sugar 6.9, Protein 1.9

WILD RICE ROSTI WITH CARROT AND ORANGE PUREE



Wild Rice Rosti With Carrot and Orange Puree image

Do not omit or change the walnut oil. This is one time oil plays a taste factor and not just a grease factor.

Provided by That is Dr House to

Categories     Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup wild rice
2 lbs potatoes
3 tablespoons walnut oil
1 teaspoon yellow mustard seeds
1 onion, coarsely grated and drained in a sieve
2 tablespoons fresh thyme leaves
salt
fresh ground pepper
12 ounces carrots, peeled and roughly chopped
1 orange, juice and zest of

Steps:

  • Place the carrots in a pan and cover with cold water then add 2 pieces of orange rind. Bring to a boil and cook for 10 minutes or until tender. Drain well. Discard the peel.
  • Pure mix in blender with 4 tbsp Orange Juice. Return to pan to heat.
  • Place wild rice in clean pan and cover with water. Bring to a boil and cook for 30 to 40 minutes, until the rice is just starting to split but still crunchy. Drain.
  • Scrub the potatoes and place in pan with cold water. Bring to a boil and cook 10 to 15 minutes or until just tender. Drain well, cool slightly. When cool peel and grate coarsely into large bowl. Add cooked rice.
  • Heat 2 tbsp of the oil in non stick fry pan then add mustard seeds. When they start to pop add onion. Cook gently for 5 minutes or until softened. Add rice mix with thyme and mix well. Season to taste.
  • Heat the rest of the oil in fry pan and add potato mix. press down well and cook for 10 minutes or until golden brown. cover pan with plate and flip over. then slide rosti back into pan for 10 more minutes to cook other side.
  • Reheat the puree and serve.

Nutrition Facts : Calories 276.2, Fat 7.5, SaturatedFat 0.7, Sodium 51.8, Carbohydrate 48.4, Fiber 7.5, Sugar 5, Protein 6.3

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