Tale of three potatoes

November 8, 2007 at 10:27 pm | Posted in how to puree, sweet potato puree | 1 Comment

Sweet Potatoes! I am convinced that this root vegetable needs to be apart of my family’s diet. Rich in antioxidants, vitamin A, and known as an anti-diabetic food, these are as powerful as they are tasty.Tonight we are having Aloha Chicken, and I need some sweet potato puree. Here’s what I did…

1. wrap two sweet potatoes individually in plastic wrap and microwave until soft, about 5-10 minutes, depending on the size (while waiting I cleaned the lunch dishes, wiped the table and checked my email)

2. allow sweet potatoes to cool to the touch (make the kids a fort in the family room, check email again)

3. cut open sweet potatoes to expose flesh and drop into food processor, puree until smooth (fort breaks, daughter yells at son, fix fort)4. measure out 1/2 cup of sweet potato puree and package into individual snack-size bags, writing the contents, amount and date on the bag. In all, this took me 30 minutes. I have my puree for tonight and two more meals, plus I have my third sweet potato I’m saving for sweet potato fries.

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.


My first Butternut Squash

October 15, 2007 at 9:06 pm | Posted in butternut squash puree, how to puree, spaghetti squash puree | 2 Comments
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So many of the recipes from Deceptively Delicious call for Butternut Squash. Having never bought a butternut squash before, I wasn’t even sure what I was looking for. For the other butternut squash virgins out there, here’s a photo. I also picked up one of my favorites, spaghetti squash. Even though there is not a recipe using spaghetti squash in Deceptively Delicious, knowing that it is a mild tasting vegetable, I thought it might work.

My challenge for today was to cook, puree and package these vegetables.

How to puree Butternut Squash:

  1. Cut off the stem, cut the squash in half lengthwise and scrape out the seeds.
  2. Roast the halves on a cookie sheet, flesh-side down, at 400 Degrees for 50-60 minutes
  3. When the squash is cool enough to handle, scoop out the flesh and puree in a food processor until smooth.

How to puree Spaghetti Squash:

  1. Leaving the squash whole, pierce the outside with a fork about 8 to 10 times
  2. Roast the squash in a baking pan at 400 degrees for 50-60 minutes. It is done when it can be pierced with the tip of a sharp knife.
  3. When the squash is cool enough to handle, cut the squash in half lengthwise, scrape out the seeds, scoop the flesh into a food processor and puree.

How to package your purees for future use:

  1. Measure out 1/2 cup of puree
  2. Store the puree in a snack-size ziploc baggie
  3. With a sharpie marker, write the contents, date, and amount.
  4. Store in the refrigerator for up to 2 days or freeze and thaw when needed.

Why Butternut Squash and Spaghetti Squash? Because hard winter squash has vitamins A and C, beta carotene, potassium, and iron.

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