Sunday, 31 October 2010

In the Kitchen: Deceptively Delicious

I watched Oprah the other day. Her guest was Jessica Seinfeld, Jerry Seinfeld's wife, who has just published her second cookbook.

A couple of years ago, I watched her on Oprah when she published her first book. The first book had a number of unique recipes in which she hid all sorts of vegetables. She often purées vegetables and places them in soups, cookies, muffins, etc. and all sorts of other dishes where you wouldn't necessary expect them.


For example, here is a recipe found in her first cookbook Deceptively Delicious. It's for brownies and includes carrot and spinach purée.


Deceptively Delicious Brownies
Cooking spray
3 oz. semisweet or bittersweet chocolate

1/2 c. carrot purée (approx. 1 cup cooked)
1/2 c. spinach purée (approx. 1 packed cup, cooked)
1/2 c. firmly packed brown sugar
1/4 c. unsweetened cocoa powder
2 TBSP soft tub trans-fat free margarine spread
2 tsp. pure vanilla extract
2 large egg whites
3/4 c. flour (oat flour is best - adds another gram of fiber)
1/2 tsp. baking powder
1/2 tsp. salt
Directions
Preheat oven to 350 degrees. Coat an 8X8 pan with cooking spray.

Melt chocolate in double boiler or over a low flame.
In large bowl, combine melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk about two minutes until smooth and creamy.
Whisk in egg whites.

Stir in the flour, baking powder, and salt with a wooden spoon.
Pour batter into pan and bake 35-40 minutes. Cool COMPLETELY in the pan before cutting into 12 bars.


Her new book, Double Delicious, was featured on Oprah this week.

These recipes are easy and family friendly. She has a great presence on camera and it is fun to watch her cook. Here is one recipe from her new book, that I found on her website do it delicious


Grilled Chicken Breasts
Ingredients
4 6-ounceboneless, skinless chicken breasts
1  tsp chopped fresh flat-leaf parsley
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 tsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1lemon, quartered


Directions
Heat a panini press or grill pan over medium-high heat. Wash and pat dry the chicken. One at a time, place the chicken in a plastic bag and pound to an even 1/4-inch thickness. Remove from the bag and coat both sides of the chicken with the herbs, oil, salt and pepper. Place the chicken in the press (you may be able to cook several at once depending on your press) and cook until cooked through, about 3 minutes. If you use a grill pan your cooking time will be longer.



Helpful Hints:
•Pound with skin-side down; start with thickest part of chicken and move down
•Remove thyme leaves by pulling them off the sprig in the opposite direction they grow
•When chopping you always want to look down and see the top of the knife. Move your pile of herbs close to you for ease, safety and precision


Both of these recipes are from her cookbooks.
 
It was a good show and I have to say the combination of ease and healthy choices in these recipes makes me hungry and want to cook some good food!

3 comments:

  1. Have you made any of her recipes?

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  2. Hi,
    I tried a couple from her previous book. There was one that used pureed cauliflower. I have to admit pureeing kind of takes too long and I didn't make many. I have a plan to try a couple from the new book this weekend. If they work out I'm going to buy the book.

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  3. It also makes me want to buy a pannini grill to try the chicken. It looked so easy. Anything fast and easy is something I want to try!

    ReplyDelete