Sneaky Chefs Make Ahead Green Puree Recipes

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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

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

1 medium sweet potatoes or 1 medium yam, peeled and rough chopped
3 medium carrots, peeled and sliced into thick chunks
3 -4 tablespoons water

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

SNEAKY CHEF MAKE-AHEAD WHITE PUREE



Sneaky Chef Make-Ahead White Puree image

From the famous Sneaky Chef, who wrote a cookbook on how to sneak nutritious vegetables into your kids (and husbands) meals! This is great to add to Recipe #390658 and Recipe#390662, pastas, sauces, etc. to boost the nutrition!

Provided by Sharon123

Categories     Cauliflower

Time 20m

Yield 2 cups

Number Of Ingredients 4

2 cups cauliflower florets (about half a small head)
1 -2 medium zucchini, peeled and coarsely chopped
1 teaspoon fresh lemon juice
1 -2 tablespoon water, if necessary

Steps:

  • To prepare White Puree:.
  • 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 cauliflower, and steam for about 10 minutes, until quite tender. Drain.
  • To prepare in microwave, place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes or until very tender. Drain.
  • Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water, the better.
  • This recipe makes about 2 cups of puree; double it if you want to store more. 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 BRAINY BROWNIES



Sneaky Chef Brainy Brownies image

The Sneaky Chef is Missy Chase Lapine - the author of the book, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals. I wanted to see the nutritional

Provided by Nado2003

Categories     Dessert

Time 1h5m

Yield 30 serving(s)

Number Of Ingredients 16

6 tablespoons unsalted butter
3/4 cup semi-sweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/4 cup flour, plus
2 tablespoons flour (or a blend of equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
butter or nonstick cooking spray
1 cup chopped walnuts (optional)
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups blueberries (fresh or frozen, no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoon water

Steps:

  • Preheat the oven to 350 degrees.
  • Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
  • Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
  • In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
  • Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
  • Keeps for a week in the refrigerator, covered tightly.
  • Sneaky Chef Make-Ahead Recipe: Purple Puree.
  • If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
  • Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
  • This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.

SNEAKY CHEF TRIPLE STUFFED POTATOES



Sneaky Chef Triple Stuffed Potatoes image

Stuffed potatoes are so good, but you'll get an extra boost with these babies! They have added vegetables in the Recipe #390803(steamed cauliflower and zucchini blended into a puree). The kids and picky eaters will never know what hit them and they get healthier without even knowing it!

Provided by Sharon123

Categories     < 4 Hours

Time 1h25m

Yield 6 stuffed potato halves

Number Of Ingredients 7

3 large russet potatoes, scrubbed
1/4 cup white puree (Sneaky Chef Make-Ahead White Puree)
3/4-1 cup grated cheddar cheese, divided
3 tablespoons margarine
2 tablespoons low-fat sour cream
1/2 teaspoon salt
1/2 cup chopped broccoli (and or peas)

Steps:

  • Preheat oven to 450 degrees.
  • Prick potatoes several times with a fork and place them directly on oven rack. Bake for 50 to 60 minutes until tender. Remove potatoes from the oven and set aside until cool enough to handle. Turn oven to high broil.
  • Cut potatoes in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some potato in the skin to keep shells intact.
  • Mash potatoes lightly with a fork, adding the White Puree, 1/2 cup of the cheddar cheese, margarine, sour cream and salt.
  • Refill the shells with the potato mixture, mounding slightly.
  • Divide the remaining 1/4 cup of cheddar among the potatoes and top each potato half with about one tablespoon of the grated cheddar.
  • Place on a cookie sheet and broil, about 6 inches from the heat, for 8 to 10 minutes until bubbly brown.
  • Serve immediately.

Nutrition Facts : Calories 259, Fat 11.2, SaturatedFat 4.6, Cholesterol 16.8, Sodium 363.6, Carbohydrate 33.2, Fiber 4.3, Sugar 1.6, Protein 7.7

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SNEAKY CHEF GREEN PURéE RECIPE BY MISSY CHASE LAPINE …
2012-09-06 Directions. To prepare Green Purée 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 broccoli, …
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4/5 (1)
Estimated Reading Time 1 min
Servings 16
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  • To prepare Green Purée 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 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 fresh broccoli in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes (frozen florets take only 1 to 2 minutes), until very tender. Add peas for last 2 minutes of cooking. Drain.
  • Place the raw spinach in the food processor first and pulse a few times. This will reduce the spinach significantly. Next add the cooked broccoli and peas, along with 2 tablespoons of water. Purée on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to make a smooth purée.
  • This recipe makes about 2 cups of purée; double it if you want to store more. Green Purée 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.


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