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
FRUIT PUREES
Provided by Giada De Laurentiis
Number Of Ingredients 0
Steps:
- Cook 2 cups sugar with 1 cup water in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. For peach puree: Thaw a 16-ounce bag of frozen peaches, then puree in a blender with 1 teaspoon grated orange zest and 1/2 cup of the sugar syrup. Strain through a fine-mesh strainer and transfer to a bottle or jar. For strawberry or blueberry puree: Thaw a 16-ounce bag of frozen berries, then puree in a blender with 1/3 cup of the sugar syrup. Strain and store in a bottle or jar. Refrigerate purees until ready to use.
ORANGE PUREE
As a stand-alone, this is about like baby food. As an ingredient, this stuff rocks! You can add it to breads, macaroni and cheese, spaghetti sauce, meatloaf, pancake batter, baked beans, etc. It is a fabulous way to "sneak" some vegetables into the diet of a picky eater or enhance the nutritional content of comfort foods. This is from "the sneaky chef" cookbook. Awesome ideas for feeding kids!
Provided by gourmetmomma
Categories Yam/Sweet Potato
Time 25m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Place the sliced veggies into a medium pot and cover with water. Boil for about 20 minutes or until the carrots are tender. Do not rush this! If the carrots aren't tender, the puree texture will not be smooth enough to go undetected.
- Drain the carrots and sweet potatoes, saving the cooking liquid.
- Use your food processor or blender and puree the vegetables into a smooth puree. Use some of the cooking water (3-4 tablespoons) to help get things moving in your food processor.
- I used the remaining cooking water as part of the pasta water to make macaroni and cheese from the blue box. I added 4 tablespoons of the orange puree to the finished dish. I also added some extra cheese. The dish was creamier than normal, but my kids didn't notice the vegetable.
- Freeze the orange puree in 1-2 tablespoon size portions (ice cube tray works well). The add 2 to 4 tablespoons into your cooking.
- Another idea is to add 2 to 4 tablespoons to spaghettios or other canned pasta. Or add up to 1/2 a cup to canned baked beans (the sweet kind). Or add up to 1/4 cup to canned tomato soup made with milk. The author suggests adding some to chile con queso (not tried). Another use is 2 to 4 tablespoons into any storebought tomato based pasta sauce.
Nutrition Facts : Calories 93.4, Fat 0.2, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 21.8, Fiber 4.5, Sugar 6.9, Protein 1.9
HUBBARD SQUASH AND ORANGE PUREE
If you can find pieces of this beautiful blue-skinned squash at your market, this is a fragrant and brilliantly orange-colored way to use it. From Rozanne Gold, a favorite cookbook author.
Provided by sugarpea
Categories Oranges
Time 1h15m
Yield 2 cups squash puree, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
- Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.
Nutrition Facts : Calories 292.1, Fat 13.8, SaturatedFat 7.8, Cholesterol 30.5, Sodium 34.1, Carbohydrate 41.5, Fiber 0.2, Sugar 1.3, Protein 9.3
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25 NATURALLY ORANGE FOODS (WITH PICTURES!) - CHEF'S PENCIL
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- Pumpkin. Pumpkins are a winter squash of the same family as melons and cucumbers. They’re the ultimate holiday food, a staple of celebration dinners and desserts.
- Apricots. With their velvety, orange skin, which develops a deep rose-pink blush as they ripen, apricots make a beautiful addition to any fruit bowl. They’re also very versatile.
- Cantaloupe. The cantaloupe’s juicy orange flesh has a floral aroma and a sweet, fruity flavor. It’s typically added to breakfast dishes, cereals, and yogurts or eaten as a stand-alone snack.
- Oranges. No list of orange foods would be complete without oranges. One of the world’s most popular fruits, they’re versatile and delicious. They don’t only add a splash of color to your fruit bowl but make refreshing fresh juices and luscious marmalades studded with peel.
- Orange Bell Peppers. When ripe, orange bell peppers are sweeter and less bitter than green peppers. They have more in common with their red and yellow cousins regarding taste and nutrient profile.
- Carrots. Raw, cooked, or juiced, brilliant orange carrots are a delicious, versatile, economical way to add a splash of bright color to a bland plate or to contrast with other brightly-colored foods.
- Sweet Potato. Roasting sweet potatoes in an oven, or even wrapped in foil over coals, brings out their natural flavor and creamy texture, so they don’t need any sauces or toppings.
- Butternut Squash. Butternut squash is prized for its thin, edible skin and dense orange flesh. It can be used in a wide range of recipes. It partners well with herbs, such as sage, thyme, and bay leaf, crunchy fruits, such as apples and pears, and meats including beef, sausages, and bacon.
- Calendula. As its edible petals are mainly used to add color to dishes, Calendula was once known as “poor man’s saffron”. It has a slightly bitter tang that works well in many fresh and cooked recipes.
- Cape Gooseberry. Native to South America, sweet and tangy Cape gooseberries are also known as physalis, goldenberries, husk cherries, Peruvian ground cherries, and poha berries.
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