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Friday, September 23, 2011

Pizza Bagels

Every kid, and (who am I kidding?) adult loves pizza. They especially love little pizzas that they can hold without issue. We've made this twice already since getting the book, they are so good!

1/2 cup store-bought tomato sauce
1/4 cup White Bean Puree
3 Tablespoons Orange Puree
4 mini bagels, sliced in half
1 cup grated part skim mozzarella cheese
16 pepperoni*

*I added the pepperoni

1. Combine tomato sauce with White Bean Puree and Orange Puree. Mix well.
2. Spread 1 tablespoon of sauce on each bagel half and then top with 1 tablespoon of grated cheese.
3. Toast on high for 5 to 6 minutes until cheese is melted and bubbly.*

*I broiled on high for about 5 minutes. Works the same!

White Bean Puree

1-15 ounce can white beans (great northern, navy, butter or cannellini)
2 to 3 tablespoons water

1. Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with two tablespoons of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree.
Store in the refrigerator up to 3 days, or freeze in 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree.

Peanut Butter and Jelly Muffins

Ok, I know it sounds a little odd, but they are super duper yummy delicious! I made this one this morning, with a little hesitation on my part (trying to be honest!). My husband asked for them specifically and he's never had them before, so I tried. My son loved them too, and he's only 13 months!

1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup brown sugar
1/4 cup canola oil
3/4 cup Orange Puree
3/4 cup smooth peanut butter
8 heaping teaspoons favorite jam*

*Note: Jelly doesn't work as well as the thicker variety of jam; jelly just disappears into the muffins

1. Preheat the oven to 350F and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree, and peanut butter.
4. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense).
5. Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top.
6. Bake for 25 to 30 minutes, until the tops are golden brown.

French Toast

Here is another recipe from The Sneaky Chef Cookbook. I made this one twice last week for breakfast because we liked it so much.

2 large eggs
1/2 cup milk
1/4 cup Orange Puree
1 Tablespoon pure maple syrup or honey
1 teaspoon cinnamon
1 teaspoon vanilla
8 slices bread
Butter for pan frying
powdered sugar for dusting

1. In a large shallow baking dish, whisk together the eggs, milk, Orange Puree, maple syrup (or honey), cinnamon, and vanilla.
2. Dip bread until soaked through, then flip and soak the other side.
3. Cook on a moderately hot, well-greased skillet or frying pan, turning to brown each side.
4. Dust lightly with powdered sugar.

Tuesday, September 6, 2011

French Toast and Oven Fried Drumsticks

These are the two new recipes I made today. It may seem weird to put vegetables in your breakfast, I admit I was a little weirded out by it. However, you couldn't even tell! Exact words from my husband this morning "This was the best french toast I've ever had". :) That has to make you smile!
I will be posting these recipes along with 2 more new ones by the end of the week.
The french toast was super delicious, and gobbled down by my husband, the little man, and myself. For dinner, I made Oven Fried Drumsticks, and the were also a hit! This was easy, and delicious, and I can't wait to get the recipe for both of these awesome meals on here so you can try them too.

Sunday, September 4, 2011

Maxed Out Meatloaf

Here is that super meatloaf recipe I was talking about in my previous post!

1/4 cup Green Puree or Orange Puree*
2 Tablespoons tomato paste
4 Tablespoons ketchup, divided
1 large egg, beaten
1/2 medium onion (about 1/2 cup), finely minced or pureed in a food processor
1 teaspoon Worcestershire sauce
1/2 cup rolled oats, ground in a food processor
1/3 cup wheat germ, unsweetened (I did not use, and it came out fine)
1 teaspoon salt
1 pound lean ground beef or turkey
Cooking spray for baking sheet or bread pan

1. Preheat oven to 350F and spray a baking sheet or bread pan with cooking spray.
2. In a large bowl, combine the Green or Orange Puree and tomato paste, mixing well (with the back of a fork) until the green color turns brownish. Mix in 2 tablespoons of ketchup, egg, onion, Worcestershire, oats, wheat germ, and salt. Add the ground meat to this mixture and mix with your hands until well combined, then shape it into a single rectangular loaf, or 4 mini loaves, on the prepared baking sheet. Glaze the top and sides of the loaf or loaves with the remaining ketchup, adding a little more if needed to cover the top and sides of the loaf.
3. Bake for 50 to 55 minutes, until the internal temperature is 160 degrees.

*Orange Puree and Green Puree

orange puree (carrot and sweet potato mixture)

Mix with ketchup and tomato paste

Add egg and onion, mix

Add oatmeal

Mix in the ground beef

Add in to greased loaf pan

For my first try, I used the Orange Puree, and it was lovely. :)

Green Puree

This is an add in for recipes I will post from the Sneaky Chef cookbook. Refer to this recipe when I post that a recipe asks for it. This recipe can be used with the Maxed out Meatloaf.

2 cups raw baby spinach leaves
2 cups broccoli florets, fresh or frozen
1 cup sweet green peas, frozen
1 teaspoon fresh lemon juice
3-4 Tablespoons water

1. If using raw spinach, thoroughly wash it, even if the package says "prewashed." Using a vegetable steamer, steam broccoli and spinach in 2 inches of water in a tightly covered pot for about 10 minutes. Add the frozen peas for the last minute of steaming.
2. Once cooked, drain the vegetables and place them in the bowl of your food processor along with 2 Tablespoons of water and lemon juice. Puree on high until as smooth as possible.
3. Store in refrigerator up to 3 days, or freeze in 1/4 cup portions in sealed plastic bags or small plastic containers.

*Instant substitute- baby food peas, and garden vegetables.

Orange Puree

This is an add in for recipes I will post from the Sneaky Chef cookbook. Refer to this recipe when I post that a recipe asks for it. This can be used with the Maxed Out Meatloaf.

1 medium sweet potato, peeled and roughly chopped
3 medium to large carrots, peeled and sliced into thick chunks
3-4 Tablespoons water

1. In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until yams and carrots are very tender.
2. Drain the yams and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no chunks should remain.
3. Store in refrigerator up to three days, or freeze in 1/4 cup portions in sealed plastic bags or small plastic containers.

*You can also use the instant substitution of baby food sweet potato and carrot. It will taste exactly the same.

The Sneaky Chef

My mom has used this cookbook to help get my siblings the vegetable/fruits they need when they didn't like eating them. They still don't, and she sneaks a little something in every once in awhile, but it's much better now. I decided to get this cookbook to check out the recipes, and of course use it in the future.
My husband and I decided to go ahead and try some of the recipes during this 2 week period to try and help out Bobby getting some more veggies in him, as well as us. Sometimes, we don't have a problem eating veggies, but sometimes, like everyone, we do. Last night, I made "Maxed Out Meatloaf". It was absolutely amazing. You couldn't even tell there were veggies sneaked in there. I highly recommend getting this book if your children have issues eating vegetables or fruit. There are some really great recipes, and I for one, cannot wait to try more.
Of course, I will be posting these recipes as I make them. I hope you will try them too. Please leave feedback when you do!