Sunday, October 14, 2007

Deceptively Delicious

Ok... all you Oprah buffs out there, you have GOT to check this cook book out. As you all know I am a very picky eater, but not like most picky eaters. I would so much rather eat a vegitable than any type of meat. The problem... my lovely husband is just the opposite. The man won't even eat eggs unless there is beacon or sausage present. In our 5 years together I have slowly but surely changed his eating habits... for the better. When I first met him he would cook me organic fish with a cream sherry sauce and Texas Toast. Lord knows it is good, I just can't eat like that all the time!

Now he is more likely to skip the carbs and eat some broccoli or cauliflower for dinner :) So this morning I was watching my tivo'd Oprah and saw Jessica Seinfelds book... Deceptively Delicious. This is the answer I hace been waiting for. I cannot wait to try these recipes. If you want the recipes I have posted some below or I just bought the book on Amazon for only $15 bucks! Seriously awesome!!

Chicken Nuggets (with Broccoli or Spinach or Sweet Potato or Beet)
Created by Jessica Seinfeld
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.
The key to the puree is on!
Macaroni and Cheese!

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.

1 comment:

elysa said...

I watched that Oprah last week one day on my lunch break. I want that cookbook sounds so fun.