SNEAKY CHEF MAKE-AHEAD WHITE PUREE
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
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'S MAKE-AHEAD GREEN PUREE
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
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 WHITE BEAN PUREE
Sneaky Chef's White Bean Puree to add to her recipes. Store in the refrigerator up to 3 days or freeze.
Provided by Chelsie
Categories Beans
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Rinse and drain the beans and put in the bowl of your food processor.
- Puree the drained beans with just 1 tablespoon of water in processor until smooth. The goal is a smooth, but not wet, puree. (like peanut butter).
Nutrition Facts : Calories 497.6, Fat 1.2, SaturatedFat 0.3, Sodium 21.6, Carbohydrate 93.3, Fiber 20.4, Protein 30.9
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
SNEAKY CHEF TRIPLE STUFFED POTATOES
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
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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