So after trying out some recipes from the new book I received for Christmas (see previous post)
, I've come to the conclusion that since most of these recipes are low-fat + a puree, I need to do some tweaking to keep my family in the dark. I tried making the banana bread recipe on Saturday and you could still taste a slight hint of the puree. But I was thinking, if I would have made my usual recipe and then put it in, it wouldn't have been noticeable. And since Riley is the one who bought me this book for Christmas, now he is becoming suspicious of everything I make. He eats it, but stays suspicious. I'm telling you, I have the pickiest family out there, hands down. So if they really like something I make, I will share it with you.
As the author explains in the book, it is best to use purees that are similar in consistency or color to what you are adding them to. For example, she has a recipe for adding cauliflower puree to scrambled eggs, which blends well with the already lumpy scrambles and gives kids half of the daily value for vitamin C they need. I've noticed though, that cauliflower purees have one of the strongest tastes so I'm going to use that one sparingly. It just takes a couple of tries to figure out what works for your family's tastes.
My family really liked the chicken nuggets:
1 cup whole wheat, white or panko (Japanese) breadcrumbs
1/2 cup flaxseed meal
1 tablespoon grated Parmesan
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup broccoli, spinach, sweet potato, or beet puree1 large egg, lightly beaten
1 pound boneless skinless chicken breast or chicken tenders, rinsed, dried, and cut into small chunks
1/2 tsp. salt
nonstick cooking spray
1 tablespoon olive oil
In a bowl, combine all of the dry ingredients (except salt) and mix well. In another bowl, mix your puree of choice ( I used broccoli, but I'm thinking sweet potato would work well next time too) with the egg and set next to the breadcrumb mixture. Sprinkle the chicken chunks with salt and then dip into the egg mixture and then toss 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 olive oil. *The recipe says to cook the chicken for 4-5 minutes on each side but mine started to burn because I think my pan was too hot. So at this point after
browning in the skillet, I put mine in the oven on a foil lined pan and cooked them for about 20 minutes more at 375 degrees. But you could do whatever you prefer, bake or brown in the skillet.
With the Chicken Nuggets I served Twice-Baked Potatoes:
4 large baking potatoes
1 cup cauliflower puree1/2 cup reduced-fat sour cream
2 tablespoons trans-fat free soft tub margarine spread
1 clove garlic, minced ( I used a little garlic powder instead)
1/4 tsp. salt
1/4 tsp. pepper
2 slices turkey bacon, cooked according to package directions and crumbled (optional)
Preheat oven to 400 degrees. Scrub potatoes and prick with a fork. Place on a foil-lined baking sheet and bake until a knife penetrates easily, 50 -55 minutes. When they are cool enough to handle cut in half lengthwise and scoop out the pulp, leaving a thin shell. Mash up the pulp with the cauliflower puree and the rest of the ingredients. Spoon the mixture back into the shells and place back on the baking sheet and bake for 15 minutes or until lightly golden brown on top. Remove from oven and sprinkle with bacon if desired. *I also added a sprinkle of reduced-fat cheese to the top of mine before baking again.
There are so many other tasty recipes I can't wait to try out, but basically this book just got me thinking in a whole new direction. I am trying to eat healthier and lose weight, and even if you aren't, you can still add purees to your regular recipes instead of the low-fat ones. The trick is to make dinners your family loves. It sounds like a lot of work, but really it's not. Steam or roast your veggies depending on the type, throw them in your food processor and then zip-lock bag and label them. Here are some purees that are recommended:
Avocados, Apples, Beets, Bananas, Broccoli, Blueberries, Butternut Squash, Raspberries, Carrots, Strawberries, Cauliflower, Cantaloupe, Peas, Cherries, Red Bell Peppers, Pineapple, Spinach, Sweet Potatoes, Zucchini and Summer Squash, and Canned Pumpkin.
Kendle and I are looking forward to making the doughnut recipe together which has pumpkin and sweet potato puree included, and also the peanut butter and banana muffins. So maybe next time you make your family tacos or pasta, think about what you could slip in there that they won't notice, but you will be smiling about.
*As I try out more recipes and find ones that my family likes, I'll post about them.
