MY TAKE ON SNEAKY ORANGE PUREE
This is from the Sneaky Chef's recipe but I have added a little more to it. It's still orange! and so nutritious you will want to put it in almost everything! Try it in macaroni and cheese, grilled cheese sandwiches, meatloaf, spaghetti sauce, pizza sauce, throw it in with spaghettios! The options are endless. And have fun putting extra nutrition in your kids(and adults) food! :) In the summer you could sub yellow summer squash(1 med. or 2 small), use it raw and put in the food processor with the other veggies.
Provided by Sharon123
Categories Sauces
Time 40m
Yield 3 cups, about
Number Of Ingredients 4
Steps:
- Cut the squash in half and remove seeds and membranes. You may bake the squash at 400*F. for about 1/2 hour or till tender. Or you can microwave in a microwave safe dish with a tbls. or two of water for about 8-10 minutes. Pierce with fork to check if done. Or if you wish, peel squash, cut in chunks and boil with carrots and sweet potato.
- In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until yams, and especially carrots, are very tender. If the carrots aren't completely cooked, they will leave little nubs, so make sure it's smooth.
- Drain the sweet potatoes and carrots(and squash if using) and put them in the food processor with two tbls. of water. Puree on high until smooth, no chunks should remain. Stop occasionally to push the mix from the top to the bottom. If you need to, add more of the water to make a smooth puree, but the less water the better.
- This makes about 3 cups of puree. Double the recipe if you want to store more puree. Keep in the fridge up to 3 days, or freeze 1/4 cup(or 1/2 cup) portions in sealed plastic bags or small plastic containers.
Nutrition Facts : Calories 119.7, Fat 0.3, SaturatedFat 0.1, Sodium 70.7, Carbohydrate 29.5, Fiber 5.2, Sugar 4.7, Protein 2.4
STRAWBERRY PUREE
I buy and flash-freeze strawberries during the peak of the season because that is when they are at their sweetest. This easy 3-ingredient puree can be made with fresh or frozen strawberries. Adjust the sugar according to how sweet your strawberries are.
Provided by Yoly
Categories Strawberry Desserts
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- Combine strawberries, sugar, and lemon juice in a blender (such as Vitamix®); blend until smooth. Store in the refrigerator in a sealed container or freeze.
Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 3 g
SNEAKY CHEF'S ORANGE PUREE
From Sneaky Chef's book, by Missy Chase Lapine, entering to get nutrition info, this puree is used in several recipes in her book.
Provided by Little Black Apron
Categories Low Protein
Time 30m
Yield 2 cups, 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Boil covered carrots and sweet potatoes in a medium pot for about 20 min, until both are tender. (Make sure carrots are tender).
- Drain and put them in a food processor with 2 tablespoons of water.
- Puree on high until no chunks. Stop occasionally to circulate.
- Add water as necessary. (Less is better).
- Makes around 2 cups, stores 3 days in refrigerator. or freeze in 1/4 cup portions.
Nutrition Facts : Calories 86.7, Fat 0.2, Sodium 87.6, Carbohydrate 20.3, Fiber 4, Sugar 6.3, Protein 1.7
LEMON MOUSSE WITH BOYSENBERRY PURéE
Categories Milk/Cream Berry Egg Dessert Cocktail Party Lemon Spring Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk 3/4 cup plus 2 tablespoons sugar, eggs and yolks in medium stainless steel bowl to blend. Bring lemon juice and butter to boil in heavy small saucepan. Gradually whisk hot lemon mixture into egg mixture. {Step One} Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until beginning to thicken and thermometer inserted into mixture registers 160-F, about 4 minutes. Transfer curd to small bowl. Press plastic wrap onto surface of curd; refrigerate until cold.
- Puree thawed boysenberries and 4 tablespoons sugar in blender. Strain into medium bowl to remove seeds; discard seeds. (Curd and puree can be made 1 day ahead. Cover puree; chill curd and puree.)
- Using electric mixer, beat cream in large bowl until soft peaks form. Transfer 3/4 cup whipped cream to small bowl and reserve. {Step Two} Fold 1 cup curd into whipped cream to make mousse; reserve remaining curd. Spoon mousse into pastry bag fitted with large plain tip.
- Spoon 1 tablespoon berry puree into bottom of each of 6 Champagne flutes or 6- to 8-ounce wineglasses. Pipe 3/4-inch-thick layer of mousse over puree and top with generous 1 tablespoon reserved curd. Repeat layering with mousse and curd. Top with reserved whipped cream. (Can be made 8 hours ahead. Cover and refrigerate.) Garnish with fresh boysenberries, if desired.
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- Place the carrots and sweet potatoes in a medium-sized pot and cover with cold water. Bring to a boil and cook for about 20 minutes, until carrots are very tender. Careful — if the carrots aren’t tender enough, they may leave telltale little nuggets of vegetables in recipes, which will reveal their presence to your kids — a gigantic no-no for The Sneaky Chef.
- Drain the carrots and sweet potatoes and put them in the food processor with 2 tablespoons of water. Purée on high until smooth and no pieces of vegetables showing. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the purée, but the less water, the better.
- This recipe makes about 2 cups of purée; double it if you want to store more. Orange Purée will keep in the refrigerator for up to 3 days, or you can freeze ¼-cup portions in sealed plastic bags or small plastic containers.
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