Hi Missy – I added in about 1/4 cup of the white bean puree to the Chicken Tetrazzini and it did not affect the flavor at all! Like you said, I will just experiment, keeping in mind color and texture guidelines.
I have been freezing the purees in ice cube trays, then transfering to freezer bag – works great as the cubes are about 2 TBS each, so makes it easy for measuring. I made the white puree and have been adding it to my stock when I make soups – they’ll never know!
I made the chicken tenders from your book the other night – more for adults than kids though – I ground up some garlic bread into the breading mixture + added Romano cheese – they were delicious!! I
Also, I wanted to ask about pureeing some frozen strawberries I have in my freezer from our garden. I froze them whole, on a cookie sheet, then transferred to a bag. Should I let them thaw out before putting them in the food processor? Do I need to add lemon juice? I would like to do this instead of the strawberry juice in case I want to add the berries to yogurt (my son doesn’t object to the texture).Thanks in advance and thank you for such an inspiring book!