Sunday, February 6, 2011

Two Quick Recipes

Here are a couple of quick recipes we tried this week; we play "Guess the Secret Ingredient" as we eat, and my girls love trying to figure it out!

Refried Beans and Squash: mix in 1/2 to 1 cup of pureed squash with 1 can of refried beans to use on tacos or as dip for nachos or vegetables.

Scrambled Eggs and Cauliflower: add 1/2 to 1 cup of pureed cauliflower to your scrambled eggs as you prepare them.

I have a new appreciation for pureed vegetables, and as I often have them on hand (as baby food for my youngest), I like tossing them in to new recipes. If you're wondering about incorporating them into your cooking, check out these books:

1, 2, 3, Cook for Me: by Karin Knight, R.N., and Jeannie Lumley
This book is a great resource if you want to make baby food but it seems too daunting a task!

Deceptively Delicious: by Jessica Seinfeld
Great recipes and ideas for using pureed fruits and veggies in your family's meals.

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