"White" Puree

Ingredients


2 cups cauliflower, cut into florets 
2 small to medium zucchini, peeled and rough chopped 
1 teaspoon fresh lemon juice 
1 to 2 tablespoons water, if necessary 




Directions


Steam cauliflower in a vegetable steamer over 2 inches of water in a tightly covered pot for about 10 to 12 minutes, or until very tender. Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes until very tender.


While waiting for the cauliflower to finish steaming, pulse the raw peeled zucchini with the lemon juice (no water at this point). Drain the cooked cauliflower. Working in batches, if necessary, add the cauliflower to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and scrape down the top and sides of the bowl. If needed, use the second tablespoon of water to make a smooth (but not wet) puree.


The puree can be stored in the refrigerator for up to three days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 2 cups of puree) 

"Orange" Puree

Ingredients


1 medium sweet potato or yam, peeled and roughly chopped 
3 medium to large carrots, peeled and sliced into thick chunks 
2 to 3 tablespoons water




Directions


In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until very tender. If the carrots aren't thoroughly cooked, they'll leave little telltale nuggets of vegetables (a gigantic no-no for the sneaky chef).


Drain the sweet 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 sweet 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. 


The puree can be stored in the refrigerator for up to three days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 2 cups of puree) 

Depression Cake

I found this cake recipe in a newspaper in Desert Hot Springs, CA. My sister and I made it tonight. It was lovely. 


Ingredients
2 cups sugar (for gluten free use artificial sweetener that is gluten free)
2 cups strong coffee
1/2 cup butter or shortening or vegetable oil (I used butter)
2 cups raisins or crasins
1 apple, peeled and grated
2 cups flour (I used gluten free baking flour)
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
1 cup chopped walnuts


Directions
In a large saucepan, stir together the sugar, coffee, butter, raisins and grated apple. Simmer for 10 minutes stirring occasionally. Cool 10 minutes. In a separate bowl, blend the flour, baking soda, baking powder, cinnamon, allspice, cloves, nutmeg and walnuts. Stir dry mixture into wet mixture. Pour batter into a well greased and floured 9x13-inch pan. Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
Cool and dust with powdered sugar, if desired.

NOTE: My cake took an additional 10 minutes for a toothpick to come out clean.

"Purple" Puree

Ingredients


3 cups raw baby spinach leaves (or 1 cup frozen chopped spinach or frozen chopped collard greens) 
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added) 
1/2 teaspoon lemon juice 
1/2 tablespoon water




Directions 


If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to a boil in a medium pot. Turn heat to low and let simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.


Fill the bowl of your food processor with the blueberries and cooked spinach (or collards), along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.


The puree can be stored in the refrigerator for up to two days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 1 cup puree)