This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers.
- 1 medium sweet potato or yam, peeled and rough chopped;
- 3 medium to large carrots, peeled and sliced into thick chunks;
- 2-3 tablespoons water
> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.
Monday, January 17, 2011
healthy mac n cheese
White version:
- 4 cups cooked elbows or other small pasta shape (about 1/2 pound dry)
- 1 1/2 cups evaporated skim milk
- 1/4 cup White Puree (see Make-Ahead Recipe #4)
- 4 ounces reduced fat light colored cheese (like white cheddar)
- 2 tablespoons Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon mustard (ideally honey mustard; don?t use spicy mustard)
> Mix all together in pot over low heat, mix; add pasta, stir
Yellow version:
Same as above, substituting reduced fat yellow cheddar for white cheddar cheese, and adding 4 teaspoons of Orange Puree
- 4 cups cooked elbows or other small pasta shape (about 1/2 pound dry)
- 1 1/2 cups evaporated skim milk
- 1/4 cup White Puree (see Make-Ahead Recipe #4)
- 4 ounces reduced fat light colored cheese (like white cheddar)
- 2 tablespoons Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon mustard (ideally honey mustard; don?t use spicy mustard)
> Mix all together in pot over low heat, mix; add pasta, stir
Yellow version:
Same as above, substituting reduced fat yellow cheddar for white cheddar cheese, and adding 4 teaspoons of Orange Puree
mac and cheese muffins
Lunch Box Muffins - Mac n' Cheese Flavor:
- 4 large eggs
- 1 cup Orange Puree (see Make-Ahead Recipe #2)
- 2 cups low-fat shredded cheese
- 2 cups cooked macaroni
- Salt and pepper, to taste
Below are two ways to cook the muffins:
Oven baked method:
> Preheat oven to 350 degrees and line a muffin tin with paper liners. Lightly spray liners with oil.
> In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the 8 muffin cups. Top each with about one tablespoon of cheese and bake for 20 to 22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.
- 4 large eggs
- 1 cup Orange Puree (see Make-Ahead Recipe #2)
- 2 cups low-fat shredded cheese
- 2 cups cooked macaroni
- Salt and pepper, to taste
Below are two ways to cook the muffins:
Oven baked method:
> Preheat oven to 350 degrees and line a muffin tin with paper liners. Lightly spray liners with oil.
> In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the 8 muffin cups. Top each with about one tablespoon of cheese and bake for 20 to 22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.
Sunday, January 16, 2011
sloppy joe pizza
The ingredients:
1 lb. ground beef (or ground turkey)
1 medium onion, diced
1 can (16-oz) whole kernel corn, drained
1+ cup favorite BBQ sauce (add until you get to your sauciness level--I used about 1-1/4 cups)
1/2 cup sliced green onions
1 (12-inch) prebaked pizza crust
1-1/2 cups shredded colby-jack cheese
Directions: Preheat oven to 425 degrees. In large skillet, brown meat and onion over medium heat 8-10 minutes or until no longer pink. Stir in corn, BBQ sauce, green onions, and heat through.
Spoon beef mixture over prebaked crust on baking sheet. Sprinkle cheese on top.
Bake 12-15 minutes or until cheese is melted.
1 lb. ground beef (or ground turkey)
1 medium onion, diced
1 can (16-oz) whole kernel corn, drained
1+ cup favorite BBQ sauce (add until you get to your sauciness level--I used about 1-1/4 cups)
1/2 cup sliced green onions
1 (12-inch) prebaked pizza crust
1-1/2 cups shredded colby-jack cheese
Directions: Preheat oven to 425 degrees. In large skillet, brown meat and onion over medium heat 8-10 minutes or until no longer pink. Stir in corn, BBQ sauce, green onions, and heat through.
Spoon beef mixture over prebaked crust on baking sheet. Sprinkle cheese on top.
Bake 12-15 minutes or until cheese is melted.
oatmeal blueberry applesauce muffins
1 1/4 cup whole wheat flour
1 1/4 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup brown sugar
2 Tbsp oil (I used vegetable oil)
1 egg, slightly beaten
3/4 cup fresh or frozen blueberries (I used frozen)
Preheat oven to 375 degrees and line 12 muffin tins.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil, and the egg.
Make a well in the center of the dry ingredients and add wet mixture. Stir until all ingredients are incorporated. Gently fold in blueberries.
Divide the batter between the 12 muffin cups. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack....
1 1/4 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup brown sugar
2 Tbsp oil (I used vegetable oil)
1 egg, slightly beaten
3/4 cup fresh or frozen blueberries (I used frozen)
Preheat oven to 375 degrees and line 12 muffin tins.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil, and the egg.
Make a well in the center of the dry ingredients and add wet mixture. Stir until all ingredients are incorporated. Gently fold in blueberries.
Divide the batter between the 12 muffin cups. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack....
apple scones
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
2 3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
4 Tablespoons butter, chilled and cut into pieces
1 cup apple, peeled, cored, and diced
1 large egg
1/2 cup buttermilk
Glaze:
egg white, slightly beaten
Preheat oven to 400 degrees. Combine dry ingredients in a medium-sized bowl. Add the butter and cut into the flour mixture with a pastry blender or two knives to make a coarse meal. Add the diced apple and stir with a spoon until all the apple pieces are coated with the flour mixture.
In a separate bowl blend the egg and the buttermilk together with a whisk or fork.
Combine the dry and wet ingredients, and mix them together just until blended. Use a rubber spatula to slice into and turn the ingredients.
Turn the dough onto a floured surface, knead lightly, roll dough 1/2 to 3/4-inch thick and cut into rounds with a floured 2-inch biscuit cutter, carefully kneading and rerolling the scraps as necessary. Put on an ungreased baking sheet about an inch apart and brush with the slightly beaten egg white.
Bake 10-12 minutes or until golden.
Makes 15-18 rounds
1/2 cup whole wheat flour
1/4 cup granulated sugar
2 3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
4 Tablespoons butter, chilled and cut into pieces
1 cup apple, peeled, cored, and diced
1 large egg
1/2 cup buttermilk
Glaze:
egg white, slightly beaten
Preheat oven to 400 degrees. Combine dry ingredients in a medium-sized bowl. Add the butter and cut into the flour mixture with a pastry blender or two knives to make a coarse meal. Add the diced apple and stir with a spoon until all the apple pieces are coated with the flour mixture.
In a separate bowl blend the egg and the buttermilk together with a whisk or fork.
Combine the dry and wet ingredients, and mix them together just until blended. Use a rubber spatula to slice into and turn the ingredients.
Turn the dough onto a floured surface, knead lightly, roll dough 1/2 to 3/4-inch thick and cut into rounds with a floured 2-inch biscuit cutter, carefully kneading and rerolling the scraps as necessary. Put on an ungreased baking sheet about an inch apart and brush with the slightly beaten egg white.
Bake 10-12 minutes or until golden.
Makes 15-18 rounds
Cake Donuts
Vanilla Cake Donuts
Makes 6 donuts
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat a 6-indentation donut pan with nonstick cooking spray. In large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, or until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.
For Chocolate Cake Donuts
Makes 6 donuts
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed brown sugar
1 egg
4 teaspoon butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat donut pan with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
For white-frosted donuts:
In small bowl, combine 1 cup powdered sugar and 1 tablespoon milk and stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips if desired.
For Chocolate-frosted donuts:
Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
Makes 6 donuts
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat a 6-indentation donut pan with nonstick cooking spray. In large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, or until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.
For Chocolate Cake Donuts
Makes 6 donuts
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed brown sugar
1 egg
4 teaspoon butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat donut pan with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
For white-frosted donuts:
In small bowl, combine 1 cup powdered sugar and 1 tablespoon milk and stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips if desired.
For Chocolate-frosted donuts:
Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
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