By Jessica Seinfeld
The follow-up to the number 1 New York Times bestseller Deceptively Delicious is going past purees and kids’ meals to make relations mealtime extra scrumptious, extra healthy, and easier than ever.
In her bestselling publication Deceptively Delicious, Jessica Seinfeld encouraged thousands of folks to enhance their kids’ consuming behavior via giving daily classics a dietary develop with hidden vegetable purees. Now in Double Delicious!, she’s became her realization to the complete family members. listed here are extra of her effortless, innovative recipes that use the facility of purees to make every little thing more fit, from a hearty Turkey Meatloaf to an impossible to resist Tiramisu. back, she’s raised the bar nutritionally and eradicated pointless sugar and fats, boosted fiber and food, and lower long ago on sodium to carry us extra healthy nutrition with terrific style. (She’s even built a Chocolate Peanut Butter Pie that nutritionist pleasure Bauer loves!)
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Plug it in and cook dinner with French Flair
“I’d guess that if French chefs may possibly get their arms on Michele Scicolone’s French sluggish Cooker, that's choked with shrewdpermanent, useful, and handy recipes, they’d by no means allow it cross. ” — Dorie Greenspan, writer of round My French Table
With a gradual cooker, even newbies can prove dishes that flavor as if they got here instantly out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised pork with mushrooms. chook with 40 cloves of garlic. Even bouillabaisse.
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Extra resources for Double Delicious!: Good, Simple Food for Busy, Complicated Lives
Toss the ingredients again and season to taste with salt and pepper. Makes 4 servings. Nuts keep better and taste Έ fresher if you store them in the freezer. Pack them in small plastic freezer bags. hip kosher = 44 1600940536-Fein01 1/18/08 1:53 PM Page 45 Chicken Waldorf Salad with Dates and Caramelized Pistachio Nuts Waldorf salad is a classic American dish that has been on the culinary scene since its invention—not by a chef but by Oscar Tschirky, a maître d’hotel of New York’s Waldorf-Astoria in March of 1896.
Add the chickpeas and harissa to taste (begin with 1⁄2 teaspoon). Stir and simmer for about 5 minutes or until the pasta is tender. Season to taste with salt and pepper. Makes 4–6 servings. 33 = soup 1600940536-Fein01 1/18/08 1:53 PM Page 34 Triple Fish Chowder Chowders are thick with ingredients and can be filling as a main course for dinner. Certain fish, sole and flounder, for example, are too soft and can flake too easily in soup, making it murky and not as satisfyingly chunky. It’s important to use varieties that are firm and hold together: salmon, tuna, tilapia, snapper, haddock, pollack, hake, and cod are good choices.
When cool, remove and discard the orange peel and cloves. Cook the orzo according to package directions, drain the pasta, and put it in a bowl. Add the chicken, raisins, mango, and cilantro and toss the ingredients. Pour in the flavored olive oil and lime juice and toss the ingredients again. Season to taste with salt and pepper. Makes 4–6 servings. Salmon Cobb Salad Every home cook knows how satisfying it is to put together a terrific-tasting dish in almost no time, using whatever you have on hand in your pantry and fridge.