carrots carrots carrots

October 29, 2007 at 11:29 pm | Posted in carrot puree, how to puree | 1 Comment
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First, inspiration came when I saw Megan’s recipe, “The Monkey Bread Goes Wild For Garlic”, I sat up and took notice. Come on now, this looks sooo good!

And Sara Moulton’s recipe for Old-Fashioned Chicken Noodle Soup would be oh-so-good with the bread (I just omit the mushrooms).

So I headed off this morning to my local Trader Joes and picked up the necessary ingredients for this great make ahead soup.

There, I picked up this big bag of baby carrots. Hmmm…some for the soup, some for carrot puree, and some for cruidites before dinner tonight.

Here’s how my 24 oz bag of carrots was divided into these three recipes:First is easy, just take a sandwich size ziploc bag and put in enough baby carrots for a vegetable plate, about 1/3 of the bag.

Then, take out the second 1/ 3 of carrots out of the bag and cut them up for the Old-Fashioned Chicken Noodle Soup. Finally, take the last 1/3 of carrots, microwave cook for about 4 minutes, puree, and then package them into 1/2 cup amounts in snack-size ziplock bags. Don’t forget to label the carrot puree bag with the date, contents and amount packaged.


Not My Grandmother’s Bran Muffins

October 29, 2007 at 10:02 pm | Posted in breakfast, carrot puree, flaxseed meal, sweet potato puree | 1 Comment
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My grandmother is the picture of health. At 86 years she amazes me. Not only can she keep up, she usually sets the pace. And what is she eating? Bran muffins for breakfast. Trouble is, I don’t remember her bran muffins tasting any good. Hmmmmm.

Today I’m in a baking kind-of-mood so I made the recipe for bran muffins again (apple cinnamon muffins), this time omitting the apples. Thing is, my daughter didn’t like these. She thought they were too plain because they didn’t have the apples, go figure. I guess I’ll be noshing on these myself for the next couple of weeks.

Tip: Store these in the freezer, and defrost as needed in the microwave for an easy breakfast.

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