
For April Fools Day yesterday, Starboy and I made Green Eggs and Ham (Sausages) for Dinner. The green eggs were made green not by food coloring (which Starboy is allergic to and we try to keep out of our house) but by using vegetable purees. Zucchini and Spinach to be exact. I used 1/2 C. of both purees mixed with 2 T. milk, 6 eggs and a pinch of salt. It was fun to make and Starboy was so excited that he volunteered to read us the Dr. Seuss book after dinner (this is after already doing his 20 minutes of reading for homework earlier).
I like to use puree's in my cooking. I got the idea and a lot of the recipes from the "Deceptively Delicious Cookbook" by Jessica Seinfeld. Now, at my house we eat a lot of vegetables. I don't use the puree's to necessarily hide the vegetables. Starboy has learned to eat salads, and steamed veggies very well. But there are a lot of foods that have little nutritional value that kids love. Using the purees makes me more likely to make them. Like tonight I am making Grilled Cheese Sandwiches (with cauliflower puree). This weekend I am planning to make pancakes (with beet puree and cottage cheese). The best part is how great all of these recipe's taste. You have to try it to believe it, but most of the time it taste's even better than without, but you can not put your finger on the fact it is the veggies doing the job. There are even chocolate brownies with spinach and carrot puree (I haven't tried those yet, but I am planning to very soon.
Using these purees adds a new variety to the kinds of meals I make, and it lets me feel good about giving my family some of the more "fun" foods that I would generally skip because of the little nutritional value.
The purees are a pain to make, especially if the blender you have is not the best. Yesterday I ended up having pureed carrots all over because the blender decided to explode from the base. But I try to make a bunch all at once, and then I can use them the whole month or even 2. You have to steam or roast the veggies before pureeing them, so you need a good 2-3 hrs to get everything done. I am sure it gets easier with practice. I have been using the purees for about 6 months, but have only actually pureed 3 times. I put all of the purees in marked ziplock bags in 1/2c. quantities. Then when I want to make a recipe with one, I just go to the freezer get out what I want and add it to my meal. EASY!!
I mostly use spinach,broccoli, carrots, cauliflower, and red peppers. Other common veggies to puree are zuchinni, squash, beets, sweet potatoes, and butternut squash. I encourage you to check out this cookbook if you are looking for a fun way to introduce more veggies to your family (but use a good blender so you don't pull your hair out!!)