MomReviews

PBN Book review-Deceptively Delicious

Although my kids probably don’t eat a wide enough variety of vegetables, we serve a veggie every night for dinner. Our standards are steamed frozen green peas or green beans, steamed carrots, or canned corn. Occasionally I steam broccoli, but not often. My boys have never eaten beets, or squash, and neither has eaten a sweet potato since they were infants eating the baby food variety (they don’t know what they are missing, either. Mmm, sweet potatoes). So when Parent Bloggers Network asked for volunteers to review Deceptively Delicious by Jessica Seinfeld, I was interested both because I love cookbooks and because I like the idea of sneaking a few extra bites of veggies into their food when I can.

I have a confession to make. I knew this review was today, I knew I wanted to make a few of the recipes in it for the review. But, I didn’t. I got flattened by the Bronchitis truck almost two weeks ago, and I have been SICK SICK SICK ever since. I barely make it through each day before handing the kids off to Chris pretty much the second he walks through the door. We’ve been living on…gasp…takeout and frozen food. The last thing I want to do is pass this on to anyone else by handling their food.

Please accept my apologies, I promise I will be making some of the recipes soon. I don’t plan on telling either of my boys that the Blueberry muffins have pureed yellow squash in them, or that the chocolate chip cookies contain pureed white beans. I’ll know I’m sneaking extra bites of fruit and veggies into their food, and they will be none the wiser. In the meantime, here are a few recipes you can try, taken from Oprah.com, created by the lovely Jessica Seinfeld, wife of Jerry, mother of three, and author of this gorgeous-to-look-at cookbook.

Macaroni and Cheese 1 (with Butternut Squash or Cauliflower)

Created by Jessica Seinfeld

From the book Deceptively Delicious
Serves 4

• 1 1/2 cups elbow macaroni
• Nonstick cooking spray
• 1 Tbsp. olive oil
• 1 Tbsp. all-purpose flour
• 1/2 cup nonfat (skim) milk
• 1/2 cup butternut or cauliflower puree
• 1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz.)
• 4 oz. (almost 1/4 cup) reduced-fat or nonfat cream cheese
• 1/2 tsp. salt
• 1/8 tsp. paprika
• 1/8 tsp. pepper

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Chicken Nuggets (with Broccoli or Spinach or Sweet Potato or Beet)

Created by Jessica Seinfeld

From the book Deceptively Delicious
Serves 4

I don’t know any kid who doesn’t like chicken nuggets. Just don’t tell them what’s hidden inside!

INGREDIENTS

• 1 cup whole-wheat, white or panko (Japanese) breadcrumbs
• 1/2 cup flaxseed meal
• 1 Tbsp. grated Parmesan
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 teaspoon onion powder
• 1 cup broccoli or spinach or sweet potato or beet puree
• 1 large egg, lightly beaten
• 1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
• 1/2 tsp. salt
• Nonstick cooking spray
• 1 Tbsp. olive oil

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it’s cooked through.) Serve warm.

Who doesn’t love food. All different types of food from spanish food to great tasting italian food. And who doesn’t love holiday food during the holidays!