Hot off the presses, we've got a look at Jessica Seinfeld's new cookbook: Double Delicious. Jessica (mom to three kids) experienced the shock and dismay that comes with being a mom stating, '??I naively thought they would love the same healthy foods as me.'? The reality is very different and that left Jessica frustrated by trying to make food look cute or fun '?? not too mention became labor intensive! This second book highlights more ways to get nutritious food on the table and in little bellies.
I thought I was sneaky and creative. I used to cut up carrots or broccoli and carefully place them into tomato sauce or try some new fangled recipe like spinach chocolate chip cookies (what was I thinking?) '?? all in an attempt to get my toddler to eat a morsel of vegetables. I recently learned that I was not alone in my vegetable quest after reading Jessica'??s Seinfeld Double Delicious (her follow-up book to her first book, Deceptively Delicious).
There is a light at the end of this toddler-food tunnel when Jessica starting adding vegetable purees into foods that her kids were already used to. Without making them intimately or different, Jessica created healthier versions of every day recipes such as Chicken Parmesan with carrot and spinach puree, Jerry'??s Cinnamon Buns with a cauliflower puree and whole-wheat flour and light lunch options like a Skinny Egg Salad with yogurt and cauliflower puree.
This made the food seem normal, when in reality her kids were finally eating nutritious and healthy food items. Not only about main courses, Double Delicious also includes desserts aka the I-still-have-room-for-food ranging such as cranberry biscotti, frozen banana pops, and a mint chocolate chip ice cream with spinach puree. The book also features a widget of Joy Bauer, a nutritionist, who provides short and insightful tidbits about the recipes as well as widgets from her three children stating why they love a particular recipe. I also enjoyed the helpful puree tips such as how to cook the vegetables, portion and freeze them (nice premier for homemade baby food, too), the section on what kitchen equipment you need and a fantastic intro on how to shop healthfully including a listing of what Jessica buys. As Jessica mentions, food companies and parents are on two different missions; it'??s up to us to provide our families with healthy and delicious food options and thanks to Double Delicious we can all be smarter about how to get back to basics and add more nutritionally-based items to our meals.
To learn more about Jessica Seinfeld and Double Delicious, please visit her website www.doitdelicious.com/
After reading the book, I was instantly interested in trying Jessica'??s macaroni and cheese. I never thought I would serve as much Annie'??s mac and cheese as I do, but after a long day quick and easy often rules out. However, the problem with those powdered varieties is that they are often high in sodium and don'??t really provide much nutritional value. Enter Jessica Seinfeld'??s version complete with carrot or sweet potato puree, whole-wheat pasta, nonfat milk and reduced fat cheese. This is still a mac and cheese in every sense of the word, but at least now I have a tasty alternative that includes a healthy dose of vegetables.
Macaroni and Cheese from Double Delicious!
1 pound whole-wheat pasta, such as elbows or shells
Nonstick cooking spray
2 tablespoons trans-fat-free soft tub margarine spread
1½ tablespoons flour
2 ½ cups of nonfat skim milk
1 cup shredded reduced-fat (2%) cheddar cheese
1 teaspoon of salt
½ cup carrot or sweet potato puree
¼ cup whole-wheat breadcrumbs
1 tablespoons of grated Parmesan
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
2. Preheat oven to 375 degrees F. Coat a 9x12-inch baking dish with cooking spray.
3. Heat the margarine in a heavy-bottomed saucepan. Whisk in the flour to combine. Slowly whisk in milk to prevent lumps from forming. Bring to a boil and cook until the mixture thickens slightly, about 5 minutes. Add the cheddar cheese, salt, and carrot puree. Whisk until smooth. Stir the cheese mixture into the pasta.
4. Transfer to a backing dish. Sprinkle the top with breadcrumbs and Parmesan. Bake until the macaroni and cheese is bubbly and the breadcrumbs begin to brown, 20 minutes.
Serena Norr is a NYC-based writer/editor, soup-maker, and more importantly, a mama. You can read more soup recipes on her blog: seriouslysoupy.blogspot.com.