Trick-Veggie Brownies
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (after peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (steam for about 30 seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons vanilla extract
2 large egg whites
3/4 cup oat flour or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon saltNonstick cooking spray
Instructions:
Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray.Melt the chocolate in a double boiler over a very low flame.In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting.
Makes 12 brownies.
Sneaky Mac & Cheese
1/2 pound macaroni (preferably whole-wheat blend)
1 1/2 cups milk
1/4 to 1/2 cup White or Orange Puree (see below)
1/2 teaspoon salt
2 cups grated colby or cheddar cheese
2 large eggs (optional boost)
Preheat oven to 375 degrees F.
Butter a 9-inch-square baking pan.
Bring a large pot of salted water to a boil over high heat.
Add the macaroni and cook according to the package directions, cooking until firm and slightly undercooked.
Drain and set aside.In a large bowl, whisk the milk with the White Puree and salt. (If using eggs, whisk them in with the milk mixture.)
Put half of the macaroni into the baking pan, and top with half the grated cheese.
Next, pour the rest of the macaroni into the pan, and then pour the milk mixture over the top.
Sprinkle the remaining cheese evenly over the top.
Bake the casserole 30 to 35 minutes, or until golden and bubbling. Serve hot.
Makes 4 to 6 servings.
White Puree:
2 cups cauliflower, cut into florets
2 small to medium zucchini, peeled and rough chopped
1 teaspoon fresh lemon juice
1 to 2 tablespoons water, if necessary
Instructions:
Steam cauliflower in a vegetable steamer over 2 inches of water in a tightly covered pot for about 10 to 12 minutes, or until very tender.
Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes until very tender.
While waiting for the cauliflower to finish steaming, pulse the raw peeled zucchini with the lemon juice (no water at this point).
Drain the cooked cauliflower. Working in batches, if necessary, add the cauliflower to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and scrape down the top and sides of the bowl. If needed, use the second tablespoon of water to make a smooth (but not wet) puree.The puree can be stored in the refrigerator for up to three days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Makes 2 cups of puree.
Note: Double the recipe if you'd like to make extra puree to store for later use.
Orange Puree:
Ingredients:
1 medium sweet potato or yam, peeled and roughly chopped
3 medium to large carrots, peeled and sliced into thick chunks
2 to 3 tablespoons water
Instructions:
In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until very tender. If the carrots aren't thoroughly cooked, they'll leave little telltale nuggets of vegetables (a gigantic no-no for the sneaky chef).
Drain the sweet potatoes and carrots and put them in the food processor with two tablespoons of water.
Puree on high until smooth; no pieces of carrots or sweet potatoes should remain.
Stop occasionally to push the contents from the top to the bottom.
If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.
The puree can be stored in the refrigerator for up to three days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Makes 2 cups of puree.
Note: Double the recipe if you'd like to make extra puree to store for later use.
-Because frozen, store bought chicken nuggets gross me out a little...I will include this one:
Ingredients:
· skinless, boneless chicken breasts cut in 1-2 inch squares
· non-fat or low-fat buttermilk
· flour for dredging
· finely crushed corn flakes for dredging
· salt and pepper to taste
Preparation:
Preheat oven to 375.
Prepare three large bowls for dredging chicken - 1 with flour seasoned with salt and pepper, 1 with buttermilk, and 1 with crushed corn flakes.
Prepare baking pan by laying a sheet of foil over a cookie sheet; and then place a wire rack on top of the foil.
Season chicken with salt and cut into 1-2 inch pieces.
Dredge chicken pieces in flour.
Shake off excess flour and coat with buttermilk.
Next, generously coat chicken with corn flakes, and place on rack of your baking pan.
Bake nuggets for 15 minutes-or until done.
Flower Eggs
Ingredients:
· Eggs
· Bread
· Smart Balance or other low-fat buttery spread
· Low-fat cheese slices if desired
Preparation:
Preheat oven to 350.
Coat a muffin tin with buttery spread.
Use as many 'holes' as you need.
Push a piece of bread down into the muffin tin so that the corners stick up from the hole and it forms a cup to hold the egg.
Crack an egg into each bread flower.
Bake for 12-15 minutes.
These may be topped with a slice of low-fat cheese.
Ham or Turkey Roll-ups
Ingredients:
· Flour tortillas
· 8 oz. Low-fat cream cheese
· 1 package dry Ranch-style dressing mix
· Sliced deli ham or turkey
· Favorite mild salsa
Preparation:
Soften cream cheese and mix with 1/2 package dry ranch-style dressing mix. Spread cream cheese mixture on tortilla.
Lay a slice of deli ham on the tortilla and roll it up.
Cut into pinwheels.
Dip in your favorite salsa.
