Deceptively Delicious: Enchiladas and Meatloaf

The Enchiladas are my own recipe, one I have always used and one that we (well most of us) LOVE! Dax and Skye share one-Dax loves the outside, Skye loves the inside and then we make them have a few extra bits of each. Jacey would probably eat 3 of them if we let her and Colt ate a whole one by himself...they are THAT good!
I always make extra so I have a freezer meal to pull out one day I don't want to cook-yeah I have those days, not very often.
The Recipe:
makes 16 enchiladas
2 packets dry enchilada sauce (plus a little water as needed)
2 pints (4 cups) of tomato sauce
1 lbs ground beef or turkey
1 can kidney beans (drained and rinsed)
1 can black beans (drained and rinsed)
3 cups shredded cheddar cheese (divided)
1 cup pureed carrots
16 flour tortillas

In a sauce pan combine your tomatoes and seasoning packets. Add water to thin as needed.
Brown your meat (I use beef 93% lean and then rinse it after it is all cooked) add your beans, carrots, 1 cup cheese, 1/2 cup sauce. Mix it all together. Slightly warm your tortillas so that they fold easier. Fill each tortilla (I use my small cookie scoop and fill it with 3 loosely packed scoops) and roll them up. Place 1/4 cup of sauce on the bottom of a 9x13 baking dish (lined with foil if you want easy clean up too) Place your rolled enchiladas and then cover with sauce and top with 1 cup cheddar cheese. (remember this recipe including the sauce will make TWO meals so don't try to fit all 16 enchiladas in a 9x13)
Bake at 350 covered for 15 min and uncovered for 10 min until the cheese is bubbly hot.

I like mine on top of a salad with a dollop of sour cream and fresh chives.

Now the Meatloaf...not such a hit.
First the recipe (this one is in the book)
Nonstick cooking spray (did not use)
1 cup Italian style breadcrumbs
1/2 cup nonfat milk
2 tablespoons olive oil
1/2 onion finely chopped (I used powder)
1 lb lean ground turkey (I used 93% lean beef)
1/2 cup grated parm
1/2 cup carrot puree
1/4 cup ketchup
1 tsp salt
1/8 tsp pepper
1 cup bottled tomato sauce (I used bbq sauce)
4 slices turkey bacon (did not use)

basically you soak your bread crumbs and them mix everything up to the tomato sauce together. Form it into a loaf and put it in a loaf pan. Cover it with tomato sauce and top with bacon.

First of all it was so mushy at first I didn't think it was cooked all the way until I got looking and there was just WAY too many soggy breadcrumbs. It had really good flavor, but I think the texture killed it for most of us. If I use this recipe again I will probably use half the breadcrumbs and leave out the milk all together. The carrots add enough moisture that I don't think you need it. I also don't think I missed out on trading out the tomato sauce. Greg would probably say I missed out on not using the bacon though.
you can actually see that the meat to breadcrumbs ration just wasn't quite right.

I do have a good meatloaf recipe that is deceptive and oh so easy
1 lb beef (or turkey)
1 TBS onion powder (I personally prefer the chopped onion, but there is no way my kids would approve that.
1 TBS garlic powder
1 cup oats
1 cup pureed carrots
a little salt
a little pepper
squish it all together and bake at 325 for about 20 min. (the meat should start to pull away from the sides of the pan) top with bbq sauce and cook for another 10 min.

This one IS a winner with everyone and so I really doubt I will try hers again.

Deceptively Delicious: Burgers 1

I have been "stuffing" my burgers with shredded carrots or zucchini for years so it was fun to try something different, and guess what? They still tasted like burgers. After all that is what stuffing is all about.
The Recipe (and my alterations)
(I doubled this unless mentioned)
1/2 lbs lean ground turkey or sirloin (I used 1.25 lbs 93/7 beef)
1/2 cup breadcrumbs (I used 1 cup oats)
1/2 cup cauliflower or carrot puree (I used cauliflower)
1/4 cup skim milk (I did not double this)
2 TBS low sodium soy sauce (I did not double this)
2 cloves garlic (I used 1 TBS powder I also added 1 TBS onion powder too)
1/8 tsp pepper
Nonstick cooking spray
1 TBS olive oil (I use canola oil it doesn't burn as easily and then I don't have to do the baking part below)
Buns

1) Preheat the oven to 400*
2) In a large bowl stir together the meat, bread crumbs, vegetable puree, milk, soy sauce, garlic and pepper with a wooden spoon. Form it into 8 small patties. (with my recipe I made 6 good sized burgers)
3) Coat a large nonstick ovenproof skillet with cooking spray and set it over med-high heat. When the skillet is hot add the oil. Add the burgers and cook until nicely browned on one side 4-5 min. Turn the burgers, then slide the skillet into the oven and bake for 4-5 minutes longer, until the burgers are no longer pink in the center. Serve on a bun.

Like I said I did not oven bake them and I added cheese to the top (skinny cow cheese is my FAVORITE!)



they were yummy and delicious and made me want summer weather even more...opps

Deceptively Delicious: Beef Stew

I made this a month ago and realized that I never blogged it so here it is...I really need to get into a better rhythm with these food posts I post 5 in a week and then go on hiatus for a month. Growing up beef stew was probably my least favorite food, in fact when we lived in Grandma Polls house (that is just what we called it, I don't have a Grandma Poll) there was a hole in the wall by the table and I distinctly remember loosing my fork through that hole as I stuffed my beef stew back there...sorry mom, you are welcome mice. Since growing up though I love a good beef stew and while this one wasn't one of my favorite recipes it sure hit the spot. I am not going to say my kids loved it, but I can honestly say it wasn't because I was deceptive. More because it was beef stew.
The recipe:
1 medium onion quartered
2 medium carrots cut into large chunks (used 4)
2 stalks celery cut into large chunks
2 cloves garlic crushed
3 lbs beef stew meat
1/3 cup all purpose flower
1 teaspoon salt
1/4 teaspoon pepper
nonstick cooking spray (didn't use)
1 tablespoon olive oil
3 cups reduced fat low sodium beef broth
1 (15 oz) can chopped tomatoes with juice
1 large potato any kind peeled and cut into 1/2 inch cubes (I used 2 large potatoes)
1/2 cup broccoli puree (I used 1 cup)

1-toss the onion, carrots, celery, and garlic into the food processor and process until finely chopped: set aside
2-in a large zipper-lock bag or bowl toss the beef with the flour, salt and pepper until evenly coated
3-coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot add the oil, then add the beef and brown on all sides. Transfer to a large pot.
4-add the chopped onion, carrot, celery and garlic to the skillet, reduce the heat to medium and cook 6-7 min. or until the vegetables begin to soften. Add them to the pot.
5-add the beef broth, tomatoes and their juice and broccoli puree, cover and bring to a boil then reduce the heat and simmer 4 hours. Add the potatoes and cook until the meat is very tender and begins to fall apart 4.5-5 hours total.

(so I browned the meat, sauteed the vegetables and then threw everything (including the potatoes) into the crock pot and cooked them for about 5 hours until the potatoes were cooked through) when I first added the broccoli I was really scared-my stew looked GREEN but with all the cooking the green faded and made a normal colored stew. It was pretty tasty!

Deceptively Delicious: French Toast

I think it is safe to say my kids go CRAZY when I mention we are having breakfast for dinner...something tells me I would never get the same reaction if I said we were having dinner for breakfast. Although, I know I have at least one sister that would agree with me that pasta, veggies, and leftover dinners make the BEST breakfasts. I am not sure what it is about breakfast for dinner, but something makes it taste so much better!

French Toast:
4 large eggs
2 TBS banana or pineapple puree (I used banana-and didn't measure)
1/4 tsp cinnamon
4 slices whole wheat bread
Nonstick cooking spray (didn't use)
2 tsp margarine spread (I just buttered the pan before each toast)
toppings

1) In a shallow bowl whist the eggs, puree and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds-1 minute (any longer and the bread will get soggy).

2) coat a nonstick griddle with cooking spray and set it over med-high heat. When the pan is hot add the margarine. When the margarine sizzles add the soaked bread slices (sprinkle with flaxseed if you like) and cook until golden brown on the outside 2-3 minutes per side. Serve warm with syrup, confectioners' sugar or fruit.

Like I said we lightly buttered the pan for each toast and didn't use flaxseed. I don't have a griddle so I just put a cookie sheet in the oven on warm and put the finished toast there until they are all done. I also had a loaf of Food Services Wheat bread and I cut it THICK...it was PERFECT and with the bits of banana cooked on the outside...WOWWY it was YUMMY!! I tried to make banana pancakes a year or so ago and the kids did NOT like it (weirdos!) so I was a little worried about these. It took Greg and the kids a few minutes (and a couple of hints) to finally guess that flavor, of course after I told them they said "Duh!" you can totally taste the banana but they still LOVED it! We sided it with apples and blackberries, and bacon (my tip for cooking bacon-place your cooling rack on a foil lined cookie sheet, place your strips on top of the cooling rack and bake. This way they all get evenly done at the same time and you don't have to babysit them. The fat drains down onto the pan, and when they are done just blot out the grease on top with a paper towel)



Colt got in on the action too, and LOVED it!! His brilliant mommy even let him have blackberries in his little pouch...haha not my smartest move, but at least it cleaned up easily enough.

Deceptively Delicious: Twice Baked Potatoes

...YUMMY and EASY especially if you cook your potatoes ahead of time. My kids call these potato boats and the girls even decorated the boats sails, but we couldn't find the toothpicks to stick them in, but just know that is an option.



The Recipe:
4 large baking potatoes
1 cup cauliflower puree
1/2 cup reduced fat sour cream
2 tablespoons soft tub margarine spread
1 clove garlic (I used garlic powder and about 1/2 tbs)
1/4 teaspoon salt (I just sprinkled salt on top)
1/4 teaspoon pepper (did not use)
2 slices turkey bacon (did not use although it would have been yummy too)
(I did add in about 1/2 cup shredded cheddar cheese)

1) Preheat oven to 400*
2) Scrub the potatoes and prick them all over with a fork. Place them on a foil-lined baking sheet and bake until a knife penetrates easily.
3) When the potatoes are cool enough to handle cut them in half lengthwise and scoop out the pulp, leaving a thin shell.
4) Mash the potato pulp with the cauliflower puree, sour cream, margarine, garlic, salt and pepper. Spoon the mixture back into the potato shells. Place the potatoes on the baking sheet and bake for 15 minutes. Sprinkle with bacon if using.

I have made twice baked potatoes lots before and usually the skins get too tough to eat, but I think the cauliflower kept them moist and soft.

Who Needs Deception?

...just open a (5 lb) bag of frozen peas, leave the room and see what happens. Saturday my kids ate about 2 lbs of frozen peas...it is their favorite, and has been from the time they started teething. Colt is following right along. It is the BEST gum soother ever, they are COLD (duh, that is what frozen means) but they soften up fast so you don't have to worry about the little kids eating them. They are the perfect size to roll around on the gums.



Colt was sleeping, but before he went down he was joining in the fun just as much! They might be my least favorite dinner time veggie (you know the veggie side that you always have with dinner-I prefer beans or corn) but they are probably my favorite one to feed the kids (and myself) they are so full of goodness! In 2/3 cup (my kids eat way more than one serving) there is only 70 calories, 4g of fiber, and this particular brand has 5g of protein, but I have seen some as high as 10-12g of protein. They are chuck full of Vitamin A, and C and are said to be better at preventing age related eye problems (macular degeneration and cataracts) than any other veggie. Um hello family, these problems are hereditary...start loading up on the peas please!! Oh and on a technical side, peas are actually legumes and not veggies, but who needs semantics?

My kids really love their veggies and the only reason I LOVE to still be deceptive is because it is usually with the veggies they wont eat and by being deceptive I am introducing them to the flavor of these "gross" veggies as well as adding one more to their plate...

Deceptively Delicious: Chocolate Cake

have 2 different options for you. The first one is in the book, the second one is (in my opinion) an even better cake and deception.

Cake #1-this is actually the cupcake recipe in the book. (we made this one a couple of weeks ago)
Batter:
Nonstick cooking spray (didn't use)
1 cup avocado puree (I just used one whole avocado, no measurement)
1 1/2 cups sugar
1 cup nonfat milk
2 teaspoons pure vanilla extract
1/2 teaspoon balsamic vinegar
2 large egg whites (don't throw away the yokes I feed them to Colt or just throw them in next time I make scrambled eggs)
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Frosting:
8 oz reduced fat cream cheese
1/2 cup confectioners sugar
1/4 cup cauliflower puree
2 tablespoons pure vanilla extract
1/8 teaspoon salt

is this not proof enough that they were DELICIOUS!! Skye never lies about her sweets

Greg's comments: (before he knew what was in them) "they aren't as fluffy as a regular cake, but it tastes just like a chocolate cup cake" when I told him what was in them he did not believe me and I had to show him the pictures and recipe to prove it. Greg would never lie about his sweets either! The frosting was more like a glaze than a frosting, I liked it, but I think the cream cheese was a little over powering for everyone else. Not our favorite for sure!

The kids had a cupcake for FHE treats and begged for more. They had the cake for after school snacks and yeah they are still full of sugar and I would not categorize them as healthy but my kids got their serving of monounsaturated fat, fiber, vitamin E, and C which you wont find in your every day Betty Crocker cupcakes.

Cake #2
Boxed cake mix
1 can (15oz) pumpkin (not pumpkin pie-just pumpkin)
1/2 cup water
and that is ALL! Mix it all together until combined

(note: this batter is pretty stiff and if you don't smooth out your cake it will look just like it did going in.) Cook as directed on the box until a toothpick comes out clean. It makes as much as the regular recipe does. This cake is so, so, oh so very good, very moist and gooey!

For the frosting on this one 1 used 8oz low fat cream cheese, 1 cup powdered sugar, 1 tsp vanilla (set aside 1/4 cup for the swirl) add just a little bit more than 1/4 cup cocoa powder. (not my favorite, but they say that the #1 source of calcium for young kids comes from low fat milk and cheese products)

I think my favorite part about this cake (besides being full of potassium, beta carotene, and calcium) is subconsciously I know I don't have to worry about eating raw eggs-don't get me wrong, I am not one of those people that is scared to eat cookie dough or batter, but I think in the back of my mind I don't let myself enjoy it as much because of the raw eggs. This batter on the other hand...has no egg...therefore has no "back of the mind" worry. This would be a fun batter to try to make your own cake batter ice cream! I have also heard of people using a spice cake mix instead of the chocolate.

Deceptively Delicious: Mozzarella Sticks...

...so remember on 1/7/11 I mentioned some mozzarella sticks that we had with our dinner, well it is time to revisit them and maybe even get some outside knowledge.
First the recipe:
Mozzarella Sticks
1 cup whole-wheat breadcrumbs
1 tablespoon flaxseed meal (not sure what this is? I found it in the "organic" section of the baking isle and it looks like seeds)
1 tablespoon sesame seeds (optional and I did not use them)
1 cup shredded part-skim mozzarella
1/2 cup cauliflower puree
1 tablespoon cornstarch
Nonstick cooking spray
1 tablespoon olive oil
1/4 teaspoon salt

1) in a bowl, toss the breadcrumbs with the flaxseed and sesame seeds. (I doubled the recipe but did not double the bread crumbs and still had TONS left over-maybe that is the problem)
2) In a second large bowl, stir together the mozzarella, cauliflower puree, and cornstarch until well combined. Shape into eight 2x1/2 inch logs. Gently roll each log in the breadcrumbs, then wrap in aluminum foil or waxed paper and freeze for 20 minutes.
3) Coat a large nonstick skillet with cooking spray and set it over medium high heat. When the pan is hot, add the oil. Arrange the mozzarella sticks in the pan in a single layer, being careful not to crowd them. Cook for 3-4 minutes, turning occasionally, until the crumb coating begins to brown. Sprinkle with salt and serve with ketchup.

So this is how my first batch turned out when I followed her directions to the tee except I left them in the freezer for probably 30 minutes. Mine are on the plate hers are still in the book.
hmmm they seemed to have resembled a ball of melted cheese rather than sticks. The second batch I baked and then set them out in the freezing cold temps before I dared move them, and they kept their shape better. It would seem that 1) I used the wrong bread crumbs, or not enough, although I am not sure how I could have used more. Unless, I rolled them, froze them then ran them through an egg wash and rolled them again...maybe?! 2) you just have to cook them and then freeze them and eat them cold so that they hold their shape.

Taste wise even the balls were yummy and every last crumb was eaten, but I am not sure I will make these again (at least not the way she did in the book).

Now that we are a few more recipes into the book I have some more thoughts
1) she seems to ALWAYS use a nonstick skillet, cooking spray and oil for cooking. Seems a little redundant and excessive to me
2) is it just me, or does she use, a lot of commas? I am not sure they are wrong, just not sure they are needed, in all of the places she, puts them...then again I have never and will never claim to be an English expert! I had to google Jacey's second grade homework :)
3) we are averaging 1 hit for every miss as far as her recipe or directions go. I am loving the book, but will probably start using more and more of my common sense and alter to my cooking experience.

Deceptively Delicious: Macaroni and Cheese 1...

...I don't know about you and your kids, but mine would live on macaroni and cheese day in and day out if I allowed it. Sadly for them I don't like macaroni and cheese and rarely fix it for lunch and I think I can safely say that I have never made the box stuff for dinner...yuck! So when I saw this recipe I thought I would give it a try on a night I was going to be gone. Here is the recipe as written (with my modifications)
Macaroni and Cheese 1:
1 1/2 cups elbow macaroni (3 cups)
Nonstick cooking spray (did not use)
1 tablespoon olive oil (2 TBS)
1 tablespoon all purpose flour (2 TBS)
1/2 cup nonfat-skim milk (1 cup 1%)
1/2 cup butternut squash or cauliflower puree (1 cup cauliflower)
1 1/2 cups shredded reduced fat Cheddar cheese-about 8 oz (did not double only used 10 oz)
4 ounces reduced fat cream cheese (8oz)
1/2 teaspoon salt (1 tsp)
1/8 teaspoon paprika (1/4 tsp)
1/8 teaspoon pepper (left it out...my kids see black specks and refuse to eat it)

1) Bring a large pot of salted water to a boil, add the macaroni, and cook according to pachage directions until al dente. Drain in a colander. (She didn't bake hers but because I was going to bake mine it give it more of a finished look/taste I cooked my pasta to just before al dente-it wasn't crunchy, but it was still firm)
2) While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. (I didn't do this) Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1-2 minutes.
3) Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3-4 minutes. Add the vegetable puree, cheddar (I set aside about 2 oz for the top), cream cheese and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

(Jacey and I tasted the cheese sauce before we added the noodles and decided that it would make a mighty fine cheese soup if you are ever looking for one. After I stirred the macaroni and sauce together I dumped it into a casserole dish, sprinkled the remaining cheese on top, and baked at 350 until the cheese bubbled-about 10 min.)


So I have to admit...I LOVED LOVED this! I could have sat and ate it all night long...too bad I had to rush off to class. The consensus with the rest of the family is "GOODBYE boxed mac 'n cheese!" the kids raved about it for days and begged me to make it for dinner then next night. We will definitely be making this one lots more. And when you compare the nutritional info of Kraft and this one I will gladly make the switch!



EDIT 1/24/11 we made this again with butternut squash and guess what? It was just as yummy and it was quickly devoured!!

Deceptively Delicious: Potato Soup...

...this was the first recipe we tried and I followed it 100% to the tee even though the voice inside my head fought against me the whole time. It is just not like me.
Potato Soup (I did double it, as written it serves 8 so I really didn't need to, but we like leftover night!)
Nonstick cooking spray
2 teaspoons olive oil
1 small onion, chopped
1 clove garlic, cut in half
2 (14 oz) cans reduced fat, low sodium chicken broth
2 lbs potatoes, any kind, peeled and chopped
1/2 cup cauliflower puree
1 1/2 cups butternut squash or carrot puree (I used carrot)
1 cup lowfat 1% buttermilk
1/2 teaspoon salt
(optional toppings cheddar cheese, croutons)

1) Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion and then the garlic, and cook, stirring occasionally, until the onion is soft but not brown, 5-6 minutes. (Be careful not to burn the garlic!)
2) Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20-25 minutes.
3) Carefully spoon the mixture into a blender of food processor and add the vegetable purees, buttermilk, and salt; puree until smooth. Ladle the bowls and sprinkle with cheese if you like.

(I did top it with 1 TBS of real bacon bits)

What I didn't like about it that I will change in the future:
1) the flavor was a little bland. Next time I think I will cook 6 slices of bacon (set it aside), drain some of the grease off the pan and sweat my onion in that. 2 garlic cloves just wasn't enough. Next time I will add in 1 more.
2) the texture was too much like baby food for all of us but Colton who went to TOWN and ate so much I was sure he was going to be sick. Could not get it into him fast enough. Next time I think I will leave my potatoes chunky and probably through in a few chunks of carrots too so we have something to chew.
3) you better call this potato cheese soup because no one will believe there aren't carrots in it if you don't. I actually laughed at my surprise to see the soup turn orange when I added the carrots (hello, of course it will!) but the picture in the book the soup is starch white.
4) I don't think the balance in the puree was right. Next time I will cook it with 1 cup of each and try the butternut squash instead of carrots.

Take a look at the nutritional info (of course this would change a little with the added bacon, but still...AWESOME!)
I really did like this recipe, I just think that it could definitely be improved and I plan to do just that next time I make it.

Deceptively Delicious...

...I kept telling myself that I was not going to start another project on the blog until I finished my Project 52 (52 restaurant fake out meals) but I just have to. I will still plug away at Project 52 for 25 more meals but in the mean time I have to share this new project with you. You see my sweet sister in law (who knows me so well) bought me the cook book I started to write 2 years ago. For those that know me I like to be sneaky with my kids food and I have been feeding them carrots in their taco meat, zucchini in their hamburgers, spinach in their meatballs, oatmeal in their pancakes, cauliflower in their mashed potatoes, honey instead if sugar, applesauce instead of oil for years, now I have an entire cookbook I get to add to my already long list. It is called Deceptively Delicious by Jessica Seinfeld (yes that is Jerry's wife) and it is full of sneaky ways to enhance the food you feed your kids. There are 76 recipes, 12 breakfast, 39 mealtimes and 25 desserts and I intend to try every single one.

I started last week and had some good and bad experiences. I learned some new tricks, and made my notes for when I make the recipes again. My consensus from last weeks experience is
1) I am going to keep going (even despite the bads-I just know how to make them better for next time)
2) these meals don't replace your veggie with dinner they just add an extra one. Not only that, but for us penny watchers (aka frugal shoppers) if you can get a good deal on veggies stock up and it will make your meat go a lot further.
3) You can successfully get your kids eating more veggies/fruit without them knowing it. I can tell you honestly and truthfully that if I had put raw or cooked cauliflower on the table NONE of my kids (or husband) would have eaten it, but I can honestly and truthfully say they ate (sometimes even watching/helping me put it in) 4 times this week. My kids LOVE cooked carrots so no problem eating them there, but doesn't every kid deserve an extra punch of beta carotene?
4) I have no guilt in being deceptive! I have high hopes that by adding veggies they normally would not eat they will develop taste buds for them and one day they will enjoy eating right without deception.
5) Not only is this book full of good recipes, but it is also the first cook book I have read from cover to cover. It is full of information from other moms, from doctors and nutritionist.
6) Having a new cookbook did not make a recipe follower out of me completely. I still see it as a list of suggestions and I proved that to myself with the first recipe which I did follow 100% to the tee in everything, despite that little voice in my head telling me to not too. When all was said and done I wished I had listened to that little voice in my head.
7) It might take a tiny bit of extra time to make the purees, but doing them in bigger batches makes it worth it!

What we started with...well of course I had to start with making my purees I checked my Smiths ads and found that carrots and cauliflower were a seriously good deal. I bough 5 heads of cauliflower, and 8 lbs of carrots and got 11 cups of puree out of both.
I cut the cauliflower up and steamed it in the microwave (bowl with a little water, covered in plastic wrap and secured with an elastic band-must have had the cheap plastic wrap) in 6 batches for 8 min. each. The carrots I pressure cooked 2 lbs at a time for about 6 min. I made both purees at the same time and it took 1.5 hours from start to clean up...not too bad!
puree in a food processor adding a little bit of water if I needed it a little smoother. They both had a consistency of creamy mashed potatoes.
Put them in freezer bags in 1 cup increments and into the freezer. They thaw in cool water really fast.
Why carrots and cauliflower? Well the nutritionist in the book says "Carrots are terrific for your child's skin, and eyes because they're loaded with beta carotene and they're great for keeping the pipes clean because they contain a good amount of insoluble fiber." "Cauliflower is a member of the cruciferous family of veggies that may help our bodies fight off certain types of cancers. Cauliflower may help kids resist infection(it's a good source of vitamin C)."

I will build my puree storage as things go on sale and I am already plotting out my garden and can't wait!


Now onto the dishes...another day my bathroom is screaming to be cleaned and the babe is napping so this may be the only time I get.