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since jared bought me a new book, doubly delicious, to cook from, i’ve been trying new recipes! all the recipes below used vegetable puree as one or more of the ingredients!

week 8 – cauliflower – cauliflower au gratin

this was superb! neither of us are really partial to cauliflower but the cheesy sauce (mixed with carrot puree) made it yummy, plus i learned how to blanch for this recipe, go me!

week 9 – sweet potato – chicken enchiladas

finally a photo for this one! these were amazing. super healthy and filling and good as leftovers as well. i made these for jared’s bday using sweet potato and spinach puree – yum yum.

week 10 – yellow squash – peanut butter chocolate pie

another win (taste wise) but something went wrong with the setting of the pie so i was forced to turn it into pudding but it tasted like a melted reeses pb cup. so the taste plus yellow squash in the recipe = win! better luck next time setting the pie 🙂

week 6 – potatoes – potato cheese casserole
no pic this week because it wasn’t pretty, haha. it tasted fine although we agreed we’d probably mash the potatoes instead of hash them next time and use less onions than the recipe called for.

week 7 – tomatoes – coconut tomato curry soup
YUM YUM! this recipe was fabulous! i don’t really know why we had it with bruschetta because the flavors clashed a little but i just had tomatoes on the brain i guess 🙂 i wouldn’t change anything about this recipe, it was super low fat and super flavorful. and to do the bruschetta, i just put some french bread on a skillet with garlic olive oil and put the tomatoes straight on the skillet as well, and once they were sufficiently hot and gooey, threw them on the bread and squished them into the bread, then threw on some fresh basil. don’t know if that’s how it’s done but that’s how i did it!

p.s. jared bought me a new cookbook for valentine’s day 🙂 and i’m so excited to try the recipes since most of them use pureed vegetables as one of the ingredients! yippee