So, makin' pearsauce is time consuming, but easy.
Step 1. Buy green pears.
Step 2. Peel pears
Step 3. Core Pears
Step 4. Throw pears in pot on low - medium heat for 4 hours, stirring every 15 min for the first hour and mashing them down as they soften.
Step 5. Puree pears and freeze in individual-size containers.
I usually do 9-12 pounds of pears at a time b/c Will INHALES this stuff. Tastes like candy when it's done (and looks a little pink too). But, can be done with just a few pears if you want. You know it's done when the pears just fall apart and turn a little pink.
Showing posts with label pears. Show all posts
Showing posts with label pears. Show all posts
Monday, March 29, 2010
Saturday, December 13, 2008
Egg-Free Pecan-Banana Muffins (Chicken binder)
Which comes first, the chicken or the egg? Well, if your kid can't eat eggs, then it is most definitely the chicken!! Raw, pureed chicken makes a great replacement for eggs in muffin batter.
5 Cups SCD Flour (I use 3 cups Pecan, 2 cups Pumpkin Seed)
2 tsp Baking Soda
4 RIPE bananas pureed with 1 tsp baking soda
1 cup pureed squash (butternut, acorn)
6 ounces pear puree
2 ounces honey
1/2 small - medium organic chicken breast
Preheat oven to 300 degrees
Line 3 muffin pans with paper liners
In large bowl mix flour and 2 tsp baking soda. Set aside
Purree bananas with 1 tsp baking soda and set aside
In food processor, puree chicken with pear sauce until smooth. Add in squash and honey. Puree further until smooth. Add in bananas. Puree until smooth.
Pour wet ingredients into dry ingredients and mix until combined.
Fill muffin liners 1/2 - 2/3 full. Should make 3 dozen muffins.
Bake 35 - 45 minutes until muffins spring back and toothpick comes out clean.
Cool on rack. Keep in freezer. Liners peel off most easily when muffins are frozen. Microwave 15 seconds to rewarm.
5 Cups SCD Flour (I use 3 cups Pecan, 2 cups Pumpkin Seed)
2 tsp Baking Soda
4 RIPE bananas pureed with 1 tsp baking soda
1 cup pureed squash (butternut, acorn)
6 ounces pear puree
2 ounces honey
1/2 small - medium organic chicken breast
Preheat oven to 300 degrees
Line 3 muffin pans with paper liners
In large bowl mix flour and 2 tsp baking soda. Set aside
Purree bananas with 1 tsp baking soda and set aside
In food processor, puree chicken with pear sauce until smooth. Add in squash and honey. Puree further until smooth. Add in bananas. Puree until smooth.
Pour wet ingredients into dry ingredients and mix until combined.
Fill muffin liners 1/2 - 2/3 full. Should make 3 dozen muffins.
Bake 35 - 45 minutes until muffins spring back and toothpick comes out clean.
Cool on rack. Keep in freezer. Liners peel off most easily when muffins are frozen. Microwave 15 seconds to rewarm.
Saturday, November 15, 2008
Egg-free Pancakes
1/2 thawed raw chicken breast diced
3 tablespoons pear sauce
1/4 tsp baking soda
salt
Blend all ingredients until smooth. Consistency should be like very thick pudding. Spoon and shape on non-stick grill. Try to make them thick. Cook until dark brown on both sides-try not to smash them down. Microwave for 45 seconds or preheat your oven at 425 degrees and bake in a pan, covered with aluminum foil for15-20 minutes. You must do this to make sure they are cooked throughout.
Makes about 6 silver-dollar sized pancakes.
3 tablespoons pear sauce
1/4 tsp baking soda
salt
Blend all ingredients until smooth. Consistency should be like very thick pudding. Spoon and shape on non-stick grill. Try to make them thick. Cook until dark brown on both sides-try not to smash them down. Microwave for 45 seconds or preheat your oven at 425 degrees and bake in a pan, covered with aluminum foil for15-20 minutes. You must do this to make sure they are cooked throughout.
Makes about 6 silver-dollar sized pancakes.
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