Orange Puree Recipes

MY TAKE ON SNEAKY ORANGE PUREE

Steps:

• Cut the squash in half and remove seeds and membranes. You may bake the squash at 400*F. for about 1/2 hour or till tender. Or you can microwave in a microwave safe dish with a tbls. or two of water for about 8-10 minutes. Pierce with fork to check if done. Or if you wish, peel squash, cut in chunks and boil with carrots and sweet potato.
• In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until yams, and especially carrots, are very tender. If the carrots aren't completely cooked, they will leave little nubs, so make sure it's smooth.
• Drain the sweet potatoes and carrots(and squash if using) and put them in the food processor with two tbls. of water. Puree on high until smooth, no chunks should remain. Stop occasionally to push the mix from the top to the bottom. If you need to, add more of the water to make a smooth puree, but the less water the better.
• This makes about 3 cups of puree. Double the recipe if you want to store more puree. Keep in the fridge up to 3 days, or freeze 1/4 cup(or 1/2 cup) portions in sealed plastic bags or small plastic containers.

ORANGE PUREE

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.

SNEAKY CHEF'S ORANGE PUREE

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.