Don't know why this picture is sideways!
This is how I freeze it.
OK, so I'm enthralled with the Sneaky Chef. This book has amazing recipes. It's worth getting. When I started making food for my son I was enjoying purees. Then I stumbled on this great book, The Sneaky Chef. I have made several recipes from this cookbook and they are wonderful. Enjoy this healthier version of mac and cheese.
1/2 lb macaroni
1.5 cups milk
1/2 cup Orange puree (you cannot taste the orange puree in this recipe)
1/2 tsp salt
2 cups grated cheddar cheese
Optional- 2 eggs
Preheat oven to 375 degrees. Butter a 9 inch square baking pan. Bring pot of water to boiling. Add macaroni and cook until just tender. Drain and set aside. In a large bowl, whisk milk with the Orange puree and salt (optional eggs as well). Put half of macaroni in pan, top with half of cheese, rest of the macaroni and pour milk mixture on top. Top with cheese. Bake 30-35 minutes.
Orange Puree: (I make a batch of this and freeze in muffin tins, pop out and put in a freezer bag for later use)
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.
- 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.
Check out my other Sneaky Chef recipes that I've made:
2 comments:
Very interesting!! Did you taste the orange puree?
Thanks for sharing the link to Sneaky Chef. I bookmarked the site to go back and take a look at when I have more time.
Post a Comment