Total Carbohydrate Protein Recipe by Sharon YIELD: Calories: Total Fat Dietary Fiber 2.
Butter a 9" square baking pan. Bring a large pot of salted water to a boil over high heat.
I'm fairly sure that the fruity add-ins will be okay with my kids, but I'm worried about the cauliflower add-ins. Directions Prepare macaroni and cheese according to directions on package. I've found better res I've had this book for a while now and I've tried using it twice. I get what she's doing - trying to make these foods as appealing as possible - but the approach is lacking for me. The theory is awesome. On Facebook.
Add the macaroni and cook according to the package directions, until firm and slightly undercooked minutes. Drain and set aside. In a large bowl, whisk the milk with the oange puree and salt.
Melt butter. Using a tightly covered pot, steam cauliflower in a vegetable steamer over two inches of water, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for about 10 minutes until very tender. While waiting for the cauliflower to finish steaming, pulse the raw peeled zucchini with the lemon juice only no water at this point.
Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth.
Stop occasionally and push contents from the top to the bottom. If needed, use the second tablespoon of water to make a smooth, but not wet, puree. This makes about two cups of puree. Double recipe if you want to store White Puree in the refrigerator for up to three days, or freeze portions in sealed plastic bags or containers.
In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially carrots, are very tender. Drain the potatoes and carrots and put them in the food processor with two tablespoons of water.
Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom.
If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better. Double the recipe if you want to store even more.
Store in refrigerator up to three days, or freeze portions in sealed plastic bags or containers. Picky Eater? Or, you can quickly pulse the cereal in a food processor. Add wheat germ and Parmesan to the bag and shake to mix. Sprinkle crumb mixture on top of macaroni and cheese and dot with butter.
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