I was reminded recently of something I used to do with my purees. Add a little extra virgin olive oil as you purée. This will give a nice added flavor and help improve consistency, especially for freezing. The other thing you can do once you begin finger foods is to cook a while box of whole wheat pasta. Let it cool, then mix with a little extra virgin olive oil and separate into bags or containers for freezing. Keep the portions to a size that you will use within a few days of thawing. Once thawed, the pasta won't stick together and has a nice flavor thanks to the oil.
Be sure to use high quality extra virgin olive oil and only apply after cooking as high cooking temperatures aren't good for olive oil.
Please share your thoughts and ideas.
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