Category Archives: FOOD

puree recipes

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lately i have been trying to feed the little man less processed food and more veggies & fruits. of course a lot of the time it is hit and miss. some days we do really good while other’s he may only eat processed sugary crap all the day long. i figure the saying “shoot for the moon and at least if you miss you land among the stars” or however that goes applies here & to our eating habits.

in my perfect world we’d only eat healthy organic non processed food & i’d have a fresh, healthy warm meal on the table for all three meals, each and every day. my oats would be ground by hand. my house would always smell of freshly baked wheat bread and my homemade fruit roll ups would turn out perfectly every time.

doesn’t perfect world always sound so nice? so wonderful? if only…

it used to be that since i couldn’t have perfect world 24/7, i would just throw in the towel all together. i have a habit of being an all or nothing kind of gal in all areas of my life. i’m learning to ease up a bit though and be okay with less than perfection. something is better than nothing right? some homemade lunches from scratch are better than none. some real true fruit snacks are better than none. some veggies tried are better than none tried. some organic is better than none. etc. etc.

i mentioned earlier this week that i wrote out a meal plan for the rest of this month and i’d like to say we’ve followed it to a perfect “t” so far, but we haven’t. there have been changes, alterations & complete detours all together but i am happy to say that i did follow through on two of the recipes i really wanted to try this week! hooray! two recipes that i’m sure had i had no plan at all, would never have gotten made. especially the way this week has been going.

the recipes are from the book deceptively delicious and i added them to our menu in order to start using up the puree’s that have been sitting in my freezer since september. (oh yeah, in perfect world all my puree’s would have been used immediately and i’d have made another whole new batch by now, in fact i’d have tried every recipe in the book!)

any way, the following recipe we tried this week and actually ended up really enjoying. these muffins are kid & husband approved! so for all of you asking what to do with puree’s…here you go! i’ll post the second recipe next week for you as well. happy baking!

applesauce muffins

topping:
2/3 cup old fashioned oats (i used quick oats)
1/4 cup firmly packed brown sugar
1 tsp. cinnamon
2 tbls. butter or margarine melted

batter:
1 1/2 c all purpose flour
1 c. old fashioned oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 c. unsweetened applesauce
1/2 c. milk (i used skim)
1/2 c. butternut squash or carrot puree (we used carrot this time)
1/2 c. firmly packed brown sugar
1/4 c. vegetable oil
1 large egg.

instructions:
preheat oven to 400 degrees. coat 12-cup muffin tin with cooking spray or line with paper baking cups (my batter actually ended up making about 16 so maybe coat a few more…)

to make the topping, stir together the oats, sugar and cinnamon in a bowl. stir in the margarine.

to make the batter you’re supposed to mix your dry ingredients first, then add to the wet ingredients, etc. etc. i just started at the top of the list and dumped everything in and then stirred until just barely mixed, as you don’t want to over overmix. the batter should be lumpy.

divide batter into your muffin cups and sprinkle with topping. bake until the topping is lightly browned and toothpick comes out clean when inserted in to the center of the muffin. approx. 18-20 minutes. i baked mine for 18. then place on wire rack to cool & enjoy!

puree’s galore

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so remember those puree’s i mentioned yesterday? well i figured today is as good a day as any to talk about them & as well as a few other things.

last tuesday in the afternoon i received a phone call from my mom letting me know that my grandma who has been fighting cancer the last two years passed away. it was a call i was expecting any day, so it wasn’t a surprise, but as i posted last week, it still had an effect on me.

right before the call i had been ~~going~~ stressing over a monster of a to do list that i had planned for the rest of the week. my younger brother who has been living in california the last two year was supposed to fly in on friday and spend the weekend with us and so i was busy preparing for his arrival. on my list were things like:

find bedding
clean bathroom
puree fruits and veggies before they go bad
grocery shop for items to make hawaiian french toast and overnight cinnamon rolls
buy mints to put on pillow (like at a hotel, cheesy i know!)
locate bathroom items for him to use ie. towel, shampoo, etc.
clean titan’s room
take a package to the post office
etc. etc. etc. the list went on and on…

what was amazing was after the phone call, i looked at the list and realized how unimportant everything on my list really was. yes, i should keep my bathroom clean. yes, it would be nice to have overnight cinnamon rolls one morning but in the grand scheme of things: it doesn’t really matter.

after the call i was ready drop everything and jump on a plane to be with my family and not one item on my list seemed at all important anymore. it was a literal moment of clarity and peace, surprisingly. of course, simply jumping an a plane was not practical or an option and so i did find myself with a free evening on wednesday and what did i do with that evening? i did the one thing on the list needed to be done – i pureed a slew of fruits and veggies that i bought at the grocery store over the weekend and that i didn’t want to go bad while i was away. we’re talking lots of fruits and veggies that would all be wasted and bad by the time i returned if something was not done with them.

yep, wednesday night i handed the little man off to his dad and began an almost 4 hour puree marathon. i’ve had the book deceptively delicious for a while now but have never tried any of the recipes from it, mainly because i’ve never taken the time to do the purees. so a week or so ago i decided i was going to start using the recipe book and i was going to do a puree night to get me started. go big or go home in a sense.

the weekend before i purchased: carrots, beets, avocado’s, cauliflower, butternut squash, red peppers sweet potatoes, spinach, strawberries, cantaloupe & blueberries. honestly, for some of these it was indeed my first time buying them, i’m ashamed to admit.

then wednesday night i pulled out the blender & knives and got to work. the fruit was definitely the easiest. simply peel if needed then cut and blend to a puree. the veggies took a little more work. all of them required steaming or roasting and since i don’t own a steamer i had to use the microwave and guess on times. then the sweet potatoes & beets i did not roast long enough and they actually ended up being thrown out. everything else though after some trial and error was a success.

the basic steps for the veggies are steam or roast, peel/chop and then puree in the blender for about 2 minutes. oh, and add water if needed to get a creamy consistency.

with the amount and selection i had it did take about four hours start to finish (including clean up). i loved how much i got done, but i would not recommend always doing it this way. in the future i plan on doing one veggie & fruit a week to keep my stockpile up. that way i’d only be in the kitchen 15-30 minutes a week doing purees, which is much for manageable for me. i can find 30 minutes in a day here or there, i can’t always find four hour blocks of time though.

before we left i put all the purees in the freezer and now that we are back i can’t wait to start trying some of the recipes with them.

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all my vegetables

the lovely fruits (the grapes i froze whole as they don’t puree well)

my beets! first time ever buying those.

preparing the butternut squash to be roasted

my carrots and cauliflower waiting for their turn in the steam room

the beets (in tin foil), butternut squash & sweet potato’s after roasting – all golden brown! although apparently not golden enough for some of them. oops!

the bags of purees all lined up & cooling off

all labeled and ready to be frozen

(yes, i know i made them on the 8th but at the time i thought it was the 7th – one day won’t matter)

i forgot to count the exact total but i ended with over 30 bags each containing a 1/2 cup of puree

all stacked up and ready for the freezer

spinach pizza

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the final result

when we moved in with my in-laws a month or so ago, i offered to take over cooking dinner a couple nights a week, tuesday and thursday nights to be exact. my husbands family sits down to a home cooked dinner together at least five days a week and we have opted into eating with them. truthfully, back when i was working full time, i wasn’t much into cooking so broc has probably had more home cooked meals in the last month than he has in our almost four years of marriage. in utah i considered a home cooked meal any thing that we ate at home, including kraft mac n’ cheese! 🙂

it’s not that i don’t like cooking, i just didn’t like cooking for two people or at the end of a long work day. now that i’m only working super part time and spending more time at home though i am finally really reclaiming homemaking…cooking included (well if you count cooking dinner two nights a week that is!)

my cooking skills are a little rusty i must admit, but i am enjoying trying new recipes and being back in the kitchen. some of my favorite classes in college actually were indeed cooking classes. surprise, surprise! i am sure i still have a lot to learn when it comes to all things culinary but i am enjoying the process & i do know how to do more than just boil water, rest assured!

as i spend more time in the kitchen, i’ll be sharing what recipes i try and what i learn along the way. this is in no way a food blog, but since it is a home & family blog and you have to feed your family – there will be some food posts!

to begin this culinary adventure, a recipe we tried last week for spinach pizza that actually turned out pretty well, and was SUPER easy. the recipe is from taste of home’s five star recipes.

spinach pizza (serves 4-6)

1 package (6.5 ounces) pizza crust mix (i used pillsbury’s premade pizza crust that you just roll out)

1/2 cup alfredo sauce

4 cups chopped fresh spinach

2 medium tomatoes chopped

2 cups shredded italian cheese blend

1. prepare pizza dough according to package directions. with floured hands, press dough onto a greased 12-in pizza pan. (we didn’t have a pizza pan so i just used a good ol’ cookie sheet)

2. spread alfredo sauce over dough to within 1 in. of edges. top with spinach, tomatoes and cheese. bake at 450 degree’s for 10-15 minutes or until cheese is melted and golden brown. (i followed the directions on the pillsbury container for the crust when it came to temperature, i think the temperature was 350 degrees?!)

and there you have it a spinach pizza. easy peasy! hey, i warned you i was starting with the basics around here. next time i think i’ll attempt making my own pizza dough, but really for those days when you just need a super quick and somewhat healthy dinner – this was perfect. you can easily have dinner on the table, from start to finish in under 20 minutes. enjoy!