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Sunday, September 4, 2011

Green Puree

This is an add in for recipes I will post from the Sneaky Chef cookbook. Refer to this recipe when I post that a recipe asks for it. This recipe can be used with the Maxed out Meatloaf.

Ingredients
2 cups raw baby spinach leaves
2 cups broccoli florets, fresh or frozen
1 cup sweet green peas, frozen
1 teaspoon fresh lemon juice
3-4 Tablespoons water

Directions
1. If using raw spinach, thoroughly wash it, even if the package says "prewashed." Using a vegetable steamer, steam broccoli and spinach in 2 inches of water in a tightly covered pot for about 10 minutes. Add the frozen peas for the last minute of steaming.
2. Once cooked, drain the vegetables and place them in the bowl of your food processor along with 2 Tablespoons of water and lemon juice. Puree on high until as smooth as possible.
3. Store in refrigerator up to 3 days, or freeze in 1/4 cup portions in sealed plastic bags or small plastic containers.

*Instant substitute- baby food peas, and garden vegetables.

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