I recently read an intriguing cookbook called Deceptively Delicious by Jesssica Seinfeld (yes, Jerry Seinfeld's wife). It is a book all about incorporating fruit and vegetable purees into your everyday cooking. I have to admit, I couldn't put the book down until I had read it cover to cover. Her ideas were fascinating and I wanted to give them a try.
Her philosophy is that you should pack as many nutrients and vitamins as you can into all the foods you eat on a daily basis. The way to do this is to sneak these nutrients into your foods in the form of fruit and vegetable purees. The book is intended to be useful in helping your children eat nutrient-rich foods without them even knowing what they are actually eating. However, I find it just as useful for me as I did for my daughter. It is a more exciting way to get your fruits and vegetables in than sitting down and eating plain broccoli or carrot sticks.
I was highly skeptical of a lot of the recipes she included in her cookbook, but I decided to give a lot of them a try. They were actually very tasty and a lot of the time I could not even taste the purees. If my husband didn't notice I knew I had succeeded. Here are a few of the recipes I tried that we enjoyed as a family and would definitely make again in the future. Don't be scared to try some of these strange combinations--you will be pleasantly surprised. So run to your local farmer's market and pick up some fresh fruits and vegetables and start pureeing.
Coffee Cake (with Butternut Squash)
Adapted from: Deceptively Delicious by Jessica Seinfeld
Serving size: 7
Calories per serving: 451
BATTER INGREDIENTS:
non-stick cooking spray
1 cup firmly packed light or dark brown sugar
4 tablespoons trans-fat-free soft tub margarine spread (we just used butter)
1 1/4 cups lowfat or 1% buttermilk or nonfat (skim) milk
1 cup reduced-fat sour cream
1 large egg
2 teaspoons pure vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup butternut squash purée
1/2 cup miniature marshmallow
TOPPING:
1/2 cup chopped pecans or walnuts
1/4 cup firmly packed light or dark brown sugar
2 teaspoons cinnamon
Directions:
2. In a large mixer bowl or the bowl of an electric mixer, beat the sugar and margarine (or butter) until creamy. Beat in 1 cup of the buttermilk or milk, the sour cream, egg, and vanilla. Add the flour, baking powder, cinnamon, and salt, and mix until completely incorporated.
3. Pour half of the batter into the pan and smooth the top. Spread the squash puree over the batter and sprinkle with marshmallows. Stir the remaining 1/4 cup milk into the remaining batter and spread evenly over the squash filling.
4. Mix together the topping ingredients and sprinkle evenly over the batter. Bake until a toothpick comes out clean when inserted into the center of the cake, 55-60 minutes. Let cool 5 minutes on a rack before cutting into wedges or squares.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Macaroni and Cheese (with Butternut Squash or Cauliflower)
From: Deceptively Delicious by Jessica Seinfeld
Serving size: 7
Calories per serving: 231
1 1/2 cups elbow macaroni
non-stick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup non-fat (skim) milk
1/2 cup butternut squash or cauliflower puree
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
4 ounces (almost 1/4 cup) reduced-fat or non-fat cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
Directions:
2. 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.
3. 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 the seasoning, and stir until cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Turkey Chili (with Red Pepper and Carrot)
From: Deceptively Delicious by Jessica Seinfeld
Serving size: 7
Calories per serving: 1,127
non-stick cooking spray
1 tablespoon olive oil
1/2 cup chopped red onion
1 pound ground turkey
2 cloves garlic, minced
1 tablespoon chili powder, or to taste
1 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon pepper
1 (15-ounce) can chopped tomato
1 (26-ounce) carton reduced-fat, low-sodium chicken broth
1/2 cup red pepper purée
1/2 cup carrot purée
1/4 cup cornmeal
2 tablespoons flaxseed meal
1 (15-ounce) can kidney beans, drained and rinsed
Directions:
2. Meanwhile, sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longer pink, 5 to 6 minutes.
3. Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal, and stir well. Bring to a boil, reduce the heat, and simmer, covered, 15 to 20 minutes, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Chocolate Pudding (with Avocado)
Adapted From: Deceptively Delicious by Jessica Seinfeld
Serving size: 7
Calories per serving: 140
1/4 cup trans-fat-free soft tub margarine spread (or butter)
1 cup avocado purée
1 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 cup cornstarch
Directions:
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
- Photo: https://hbcustory.files.wordpress.com/2012/09/fruits-and-vegetables.jpg
Carrie Collette
Monthly Newsletter Contributer since 2013
