Sneaky Chefs White Bean Puree Recipes

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SNEAKY CHEF MAKE-AHEAD WHITE PUREE



Sneaky Chef Make-Ahead White Puree image

From the famous Sneaky Chef, who wrote a cookbook on how to sneak nutritious vegetables into your kids (and husbands) meals! This is great to add to Recipe #390658 and Recipe#390662, pastas, sauces, etc. to boost the nutrition!

Provided by Sharon123

Categories     Cauliflower

Time 20m

Yield 2 cups

Number Of Ingredients 4

2 cups cauliflower florets (about half a small head)
1 -2 medium zucchini, peeled and coarsely chopped
1 teaspoon fresh lemon juice
1 -2 tablespoon water, if necessary

Steps:

  • To prepare White Puree:.
  • On the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes, until quite tender. Drain.
  • To prepare in microwave, place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes or until very tender. Drain.
  • Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water, the better.
  • This recipe makes about 2 cups of puree; double it if you want to store more. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

SNEAKY CHEF'S ORANGE PUREE



Sneaky Chef's Orange Puree image

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

1 medium sweet potatoes or 1 medium yam, peeled and rough chopped
3 medium carrots, peeled and sliced into thick chunks
3 -4 tablespoons water

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

WHITE BEAN PUREE



White Bean Puree image

Make and share this White Bean Puree recipe from Food.com.

Provided by Wendys Kitchen

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 (425 g) cans cannellini beans (you can use any white beans you prefer)
1/2 cup olive oil
1/2 cup extra virgin olive oil
2 sprigs rosemary
3 garlic cloves, unpeeled
1 -2 tablespoon lemon juice, to taste
sea salt, to taste

Steps:

  • Drain and rinse beans. Bring to a boil in a medium saucepan of water; boil, uncovered, about 15 minutes or until very tender. Drain.
  • Meanwhile, combine oils, rosemary and garlic in small saucepan. Heat over low heat until garlic just begins to turn golden, about 3 minutes. Remove from heat; stand 10 minutes to allow flavours to infuse into oil. Discard rosemary; remove garlic; reserve if desired.
  • Place beans in a blender. Squeeze garlic from skins and add to beans if desired. Pulse beans (and garlic if using) with half of the oil until starting to blend easily. Add remaining oil in a steady stream until all incorporated and mixture is very smooth.
  • Add lemon juice and salt to taste. If bean puree is too thick; add a little water to thin to desired consistency.

Nutrition Facts : Calories 498.1, Fat 37.3, SaturatedFat 5.3, Sodium 625.1, Carbohydrate 31.2, Fiber 11.2, Sugar 4, Protein 11.1

CHOCOLATE CHIP COOKIES -THE SNEAKY CHEF WAY



Chocolate Chip Cookies -The Sneaky Chef Way image

My kids don't know they're eating white beans in chocolate chip cookies! They don't last for very long.

Provided by zoe85

Categories     Dessert

Time 35m

Yield 16 serving(s)

Number Of Ingredients 14

1 (15 ounce) can white beans (great northern, navy, butter or cannellini beans)
2 cups flaked whole grain cereal (such as Wheaties or Total)
1/4 cup white flour
1/4 cup whole wheat flour
1/4 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
3/4 cup low-fat ricotta cheese
cinnamon sugar, for dusting

Steps:

  • Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
  • Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree. Double this recipe if you want to store another cup of puree.
  • Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
  • Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
  • In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients.
  • Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don't like the cinnamon flavor).
  • Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.

SNEAKY CHEF'S MAKE-AHEAD GREEN PUREE



Sneaky Chef's Make-Ahead Green Puree image

You can use this in lots of different dishes to up the nutrition level. Add to pasta dishes, guacamole, soups, This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers. From the Sneaky Chef!

Provided by Sharon123

Categories     Spinach

Time 25m

Yield 2 cups

Number Of Ingredients 4

2 cups raw baby spinach leaves
2 cups broccoli florets (fresh or frozen )
1 cup sweet peas, frozen
2 -3 tablespoons water

Steps:

  • Raw baby spinach is preferred to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
  • If using raw spinach, thoroughly wash it, even if the package says "prewashed."
  • To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.
  • To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.
  • Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.
  • This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

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