Sentences with phrase «squash puree adds»

In Curried Lentil, Pumpkin, and Cauliflower Soup, adding a couple of cups of pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.

In Curried Lentil, Pumpkin, and Cauliflower Soup, adding a couple of cups of pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.

Adding a couple of cups of pumpkin or butternut squash puree adds to the orange - y goodness of this soup — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.

Adding a couple of cups of pumpkin or butternut squash puree adds to the orange - y goodness of this hearty red lentil soup.

Not exact matches

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

Place the squash in a blender or food processor and puree until smooth, adding some of the broth if needed.

This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)

The reason I thought I'd add this was because the pureed squash gives it a thicker sauce when finished.

Squash is a different story though, and in my home, I add it to frittatas and salads, serve it as soup, puree it into mac and cheese and even use it in quesadillas.

Fruit & Veggie Packed Mini Muffins makes 4 1/2 dozen mini muffins 2 eggs 1 C sugar 1/2 C vegetable oil 1 C applesauce (unsweetened / no sugar added kind) 1 C steamed and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisins

Add the pureed squash, Idiazabal and the herbs and whisk together until the cheese is melted.

I also added a peeled cooked apple when I pureed the squash.

Add 2 cups water to the blender to help rinse out the remaining squash puree and pour that into the soup.

I roasted the squash as others suggested and then sauteed onions, garlic and spices (I just eyeballed them and added lots more), then added black beans, some homemade tomato puree I had just made, the wheat berries and 1 cup water and simmered for about 15 minutes.

In the sauce I added paprika and cayenne, and had some butternut squash so cooked and pureed that into the sauce too.

If you're in a pinch, you can substitute one 15 - oz can of pureed pumpkin for the one pound of winter squash (simply heat the pureed pumpkin gently on the stove - top in a glass bowl over boiling water before adding to the food processor with the rest of the ingredients).

Add butternut squash puree along with vegetable broth.

I've made it with both store - bought pumpkin puree, and homemade roasted butternut squash puree, and depending on which one you use, you can add more or less maple syrup.

Add the mashed banana, butternut squash puree, coconut oil, maple syrup, vanilla extract and apple sauce and whisk until well combined

Add butternut squash chunks to a food processor and process until pureed.

Add them to the soup pot, along with the fresh and pureed tomatoes, squash, green beans, chilis, and cumin.

Once the acorn squash is finished roasting, you add it to the stockpot, then puree with an immersion stick blender or in an actual blender.

Reduce liquid by about 1/3 and add applesauce, pureed banana, pumpkin, sweet potato, or squash to make up the difference.

Pureed butternut squash in food processor and just added rest of wet ingredients plus a reduced amt of sugar and melted butter.

All I want to eat these days is winter squash, though I usually add mine to stews in chunks rather than as a puree.

In another bowl, add the butternut squash puree, maple syrup, coconut oil, vanilla, flax egg and milk and mix well

Then add butternut squash puree to the remaining batter and stir.

Add the rice, butternut squash puree, and vegetable stalk.

Add pureed squash mixture to the pot and mix well.

Butternut squash simmered in coconut milk and pureed makes it rich and creamy, peanut butter also adds to the smooth, luxurious texture, and Thai red curry paste brings in the exotic flavor and a bit of warmth, but not overwhelming spice since fit is balanced by the natural sweetness of the squash.

To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with butter salt and pepper - I just dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids madd goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mAdd rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids madd the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Start with formula or breast milk, and add soft pureed foods including; iron fortified rice cereal, squash, sweet potatoes, applesauce, pears, peaches and bananas.

I've found that many children actually prefer a little butternut squash puree in their cheese sauce on pasta because it adds sweetness.»

Add peeled, diced winter squash to soups or stews, grill chunks on metal skewers or scrape the cooked flesh from a boiled, steamed or roasted squash and serve mashed or pureed.

Instead of throwing in chunks of pumpkin or butternut squash, like most Thai pumpkin curries do, I decided to use pumpkin puree to add a silky thickness to the usual base of coconut milk, red curry paste, and ginger.

Add broth and pumpkin puree and pattypan squash, stirring well to blend everything together.

I could eat a bowl or two right now I love adding apple to my squash soups sometimes as well — love the sweetness and texture it adds to pureed soups < 3

Just tried it with squash puree, doubled the spice to add more flavor, and used 2 tbls of coconut flour instead of almond.

I suggested he cook two cups of squash, make a puree and add 1/3 cup of flaxseed steeped in the same amount of hot water.

Vegetables such carrots squash and leafy greens can be steamed or pureed in a food processor and added in.

Add in pureed mixture, flax seed, and butternut squash and incorporate until all ingredients are combined.

According to the chef, translating art onto a plate works well with enhancing complex or even simple flavors - adding a strong, contrasting brush of color with butternut squash puree or avocado paste to a plate adds both taste and visual impact.