Monday, July 19, 2010

Domesticating Cali part I

My non-domestic side had a talk with my wanna-be-domestic side and together they decided I needed to up my game in Hayden's food department. 
I don't know if my enthusiasm for finding a new, easy, go-to item that she likes is normal but I get really excited. I also get really excited when that food is frozen or can be frozen. The last time I got excited like that was when I discovered Wegmans frozen meatballs and H loved them. 
My best friend, Loryn, lent me her Deceptively Delicious cookbook because I am too cheap to buy it myself and wanted to check out the sneaky recipes. I believe in always offering a veggie, even if you kid never eats it, because eventually they will..hopefully. I also believe in "sneaking" in veggies wherever you can as long as it doesn't compromise the taste. For example, I like to keep frozen chopped spinach in the freezer and when I make stuffed shells or lasagna I microwave it, ring it out (to get all the extra moisture out) and mix it into the ricotta. No difference in taste and get the nutrients. Win Win! 
Anthony cannot understand why I do stuff like why I would make zucchini bread at all let alone sub the oil for applesauce & I tried to explain that if I am going to make a sweet bread (banana bread etc) anyway why not make sure it has a little extra nutrients if possible. Aww, I am such a mom.

After going through the cookbook I picked a few recipes to try. 
The first is Scrambled Eggs (with Cauliflower.) I never realized but cauliflower is pretty tasteless..which sucks if you are cauliflower but rocks if you are a mom trying to sneak in extra nutrients wherever possible. 

Created by Jessica Seinfeld
Hidden cauliflower puree provides kids with half the daily value for vitamin C. With more than 19 grams of protein per serving, these scrambled eggs pack a powerful protein punch!
Servings: Serves 2

Scrambled Eggs (with Cauliflower)
  • 2 large eggs
  • 4 large egg whites
  • 1/4 cup reduced-fat sour cream
  • 1/2 cup cauliflower puree
  • 2 tablespoons grated Parmesan
  • Pinch of salt
  • Nonstick cooking spray
  • 1 teaspoon olive oil

In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.

Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.
From the book Deceptively Delicious SM

I didn't want to separate eggs because whenever I do I save whatever part is left over and then forget to use it so I used 5 whole eggs. H seemed to like these...even if it is a little weird that they look like cauliflower in the end..
 I had some broccoli so I super super finely chopped the tops and added some in.
Since you most likely won't cook and puree Cauliflower every time you make your kid eggs you can puree as much as you want in advance, freeze it and use it whenever you make eggs etc..
My next adventure was with Macaroni & Cheese (with Cauliflower). H just started liking m&c so this one was perfect. The recipe has you make your own m&c but I saw eff that and bought the Organic boxed version for her (and the non-organic, awesome Velveeta version for me.)
Servings: Serves 4

Macaroni and Cheese 1 (with Butternut Squash or Cauliflower)
  • 1 1/2 cups elbow macaroni
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 tablespoon 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 ounces)
  • 4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon 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.
TIP: To save time (and energy) I put the Cauliflower and broccoli in the pot with the pasta while it cooked. 
Again, I chopped up the broccoli sooo finely that it was practically dust and mixed that in too. Hayden might officially be in love..I, on the other hand, wasn't a huge fan bc it wasn't very flavorful but it wasn't for me so whatev..I also put some in little containers and froze it so we'll see how it defrosts.
here is Hayden savoring every bite
 side note: I freaking hate clothes like this. 
The ones that say things like "Hug Me" "Love me"..ughh
 The M&C got the clap of approval!
another side note: do you see this childs hair?! Every meal, without fail, she runs her food covered hands through her hair like she is in an Herbal Essence commercial. Drives me crazy!
And finally, I haven't made them yet but my next adventure is Pancakes with Sweet Potato.
I'll let you know how that goes!

Come back tomorrow to enter in the awesome Chalkals giveaway! 

1 comment:

  1. These recipes actually look good! I love how I had the book forever and didn't read it yet, haha. So glad you're doing all that work for me! Did you like the eggs?