Saturday, October 13, 2007

Deceptively delicious, Jessica Seinfeld cookbook

As you may know, if:
1- you know me
2- you read me often :-)
I live in France on the beautiful French Riviera, in Antibes, but I love and miss America. I used to live in California few years ago.
I do miss many aspects of my life back there, my dear friends of course, ethnic food, weather ... and TV shows! I try not to be a TV junkie but I still like my TV shows and soap opera. Once in a while (OK, very often I must say to be honest) I watch on internet the Today Show, Oprah or Martha Stewart.

This week on the Today show and on Oprah I discovered a friendly woman talking about her first cookbook: Jessica Seinfeld, the wife of Jerry Seinfeld the great comedian.

In her book: Deceptively Delicious, Jessica Seinfeld reveals all the recipes and nifty tricks she created over the years feeding her children to have them eat the terrific: VEGETABLES ! Her children and other kids she feeds have for lunches and dinners: broccolis, cauliflowers, spinaches, sweet potatoes. Yes you 're not day-dreaming, they eat veggies! But she tricks them, her sneaky secret is to purée everything.

"The trick to all of this is hiding vegetable purees in your children's foods. You can match the color of the puree to the color of the food that your kid is used to eating." she says.

Well very ingenious and smart! And she also always put the real veggie on there plates so they are used to see veggies during meals and they assimilate that it's important to eat veggies. Also she controls portion sizes, a key in obesity growing propagation!

I don't have kids yet, but I think I will try her recipes and in the future use them!

You can find some of her recipes on Oprah web site and of course in her cookbook: Deceptively Delicious.

Here her recipe for chicken nuggets:

  • 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.

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