Comments on: Making ‘orange’ and ‘white’ purees a la Sneaky Chef

By: Anne

Anne — Thu, 19 Feb 2009 18:36:57 +0000

Don’t worry about the puree looking a bit green. Perhaps you didn’t peel the zucchini? I didn’t either, but the puree still hid well in all the recipes I made. (Mind you, I didn’t try it in Mac and Cheese.) In tomato sauce you can add a bit of tomato paste for color and flavor, and in muffins no one was the wiser!

I used summer squash the most recent time, keeping the skin on. Works great.

I use so much of this puree I double the batch now. It lasts for months and months in the freezer. It’s great!

By: Ira Hubbard

Ira Hubbard — Thu, 18 Sep 2008 04:17:43 +0000

I really like making my own apple and pear purees and then adding them to carrot cake it makes it much more moist, less fattening since I remove some sugar (due to the pears and apples having their own sweetness) and oil, and it adds a whole other flavor that isn’t totally noticeable but still noticeable enough that people ask what I did different. Plus purees can be made in bulk when things are in season and then frozen like Christina does with the pumpkin.

By: ~M

~M — Wed, 17 Sep 2008 19:33:03 +0000

Have you seen this Bittman clip re: vegetable purees in the blender or food processor: http://bitten.blogs.nytimes.com/2008/09/17/another-way-to-eat-your-vegetables/

By: Chip

Chip — Tue, 16 Sep 2008 15:06:21 +0000

Great idea about saving the water. I have learned that the nutrients in many vegetables are quite sensitive and boiling them essentially destroys the nutrients. Steaming and running through the blender would keep those nutrients in tact.
Love your blog!
All the Best,
Chip

By: laura b

laura b — Tue, 16 Sep 2008 13:57:25 +0000

I've been doing the food purees from the Deceptively Delicious book for about six months or so. I really don't do them that often, though, I expect that I'll be doing them more often once the baby gets to the solid food age. Since I don't do the recipes often, I like to freeze the purees in ice cube trays then transfer to ziplocs once their frozen.laura b's last blog post..A Little Knitting and Some Cheesemaking

By: joanna

joanna — Tue, 16 Sep 2008 12:21:35 +0000

I made a bunch of pear sauce last night and stuck it in my freezer- I expect to use it to substitute in recipes. I hadn't seen these vegetable purees- they look like a great idea!joanna's last blog post..New Toy for Casey

By: Marcy

Marcy — Tue, 16 Sep 2008 02:27:23 +0000

Love this idea! I haven't tried it myself yet, but would like to...espeically now that DD is starting to get pickier about what she eats!Marcy's last blog post..I'm Back!

By: Rebecca (Green Baby Guide)

Rebecca (Green Baby Guide) — Tue, 16 Sep 2008 01:51:48 +0000

I have a great recipe for pumpkin bars that include pumpkin puree and applesauce. I've substituted carrot and other squash purees for the pumpkin and they still turn out well. I plan to post the recipe for these on the Green Baby Guide in October!Rebecca (Green Baby Guide)'s last blog post..Green Spotlight: Eileen’s Advice for Keeping Green Choices Simple and Finding Support

By: Christina

Christina — Mon, 15 Sep 2008 23:21:00 +0000

Every fall, I bake pumpkins and puree and freeze the flesh in ice cube trays, to be thawed as needed. It tastes great replacing about 1/4 – 1/3 of the oil or butter in chocolate baked goods, like cake or brownies. I’ve also used it in oatmeal cookies with great results. 2 bonuses- less fat, and some extra vitamins and fiber.