July 2011 Archives

The summer is officially here, and with it comes all the fun little extras like barbeques, outdoor pools (if you have access to them) plus plenty of extra heat this week! 

With the temperatures as high as they are this week, there's no better way to keep the heat out of the kitchen, and therefore out of the house, than by cooking on the outdoor grill.

My family has been LOVINGVeggie Patch Ultimate Meatless BurgersVeggie Dogs and Chick’n Cutlets for the past several days, deliciously slathered with my sneaky sauces, including a delicious mayo improvement I make by adding one part of my simple White Bean Puree to one part light mayonnaise, and my eat-it-with-a-spoon Orange Puree to the ketchup. It all takes only a few cool minutes to prepare.

Our family is not the only one enjoying–our neighbors have also been cooking on their grills, and we’re all sharing with each other. It’s really been taking the pressure, and the heat, out of the kitchen activities for all of us.

So grab the grillers and get together with some neighbors for a cool, fun time at the grill!

Enjoy in good health,

Missy

During the weekend I read this article that put a huge smile to my face - "Food companies take veggie cue from sneaky trend" by the Associated Press. Definitely worth reading as it introduces food labels in the market that have adopted the Sneaky Chef philosophy and are placing veggies in well-known packaged recipes.

Who would have thought that Kraft would put cauliflower in their infamous mac-and-cheese?! And it seems Chef Boyardee and Ragu have been hiding nutrients and vitamins for years!

Hopefully, this is a trend that is just starting. I would love to see more manufacturing companies looking out for the nutritional value of our kids! Have you seen any other companies following the trend? Let me know if I missed any!

With healthiest regards,

Missy

 

Baby Food as Purees

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Hi Sneaky Chef!!

Can I use baby food instead of the making my own puree. I am a researcher and live 1 hour away from work and my husband is a Fire Fighter and with our schedules I rarely have time to make purees. I want the best for my daughter which why I am working hard now so I can take off later to be a full-time Mom. Would love the advice if you can give any!!

Dear Catherine,

Baby food works great in a pinch--use it one for one, exactly the same amount as the purees.

Stock up!

Enjoy in good health,

Missy

Hi Missy,

I bought your book after reading few recipes and I am trying to find your pizza dough recipe... Thanks!

Dear Lori,

Here's my recipe for Gluten Free Pizza Crust from my book, Sneaky Chef to the Rescue. 

Enjoy in good health!

Missy

GLUTEN-FREE PIZZA CRUST

As I’ve said before, the true taste test for a good GF product is whether non-GF kids like it too. That also solves another problem for mom, since she can finally make one recipe for the entire family and not single out her allergic child with a separate recipe. My Sammy, who fortunately is not allergic to gluten, proclaimed “oh, yeah, that’s delicious” when I asked her to give this a try – and that was even before I added the sauce and cheese!

Makes one medium pizza crust

1 tablespoon olive oil
½ cup Chickpea Puree (see Make-Ahead Recipe below)
1 large egg
¼ teaspoon salt
½ teaspoon each oregano, onion and garlic powder
½ cup grated Parmesan cheese (*substitute rice or soy cheese if dairy allergy)
½ cup GF flour (such as garbanzo flour or rice flour)

Preheat oven to 375 degrees and brush the olive oil in the center of a baking sheet.

In a mixing bowl, combine Chickpea Puree with the egg, salt, oregano, onion and garlic powder, and Parmesan cheese. Add the GF flour and mix until well blended. Lightly oil your hands then remove the mixture from the bowl and shape into a large ball.

Place the dough on the oiled cookie sheet and, using the palm of your hand, press the dough with the palm of your hand into an imperfect, rustic flat circle or oval shape. Don’t cover the entire baking sheet. Spray the top side of the dough generously with oil.

Bake for 15 minutes, then remove from oven and save (wrapped in foil) in the refrigerator for use within 3 days or proceed to make pizza immediately.

Make-Ahead Recipe #8: Chickpea Puree

1 (15-ounce) can chickpeas* (garbanzo beans)
2 to 3 tablespoons water
  *If you prefer to use whole beans, soak overnight and cook as directed

Rinse and drain the chickpeas and place them in the bowl of your food processor. Add 1 tablespoon of the water, then pulse on high until you have a smooth puree. If necessary, use a little more water, a tiny bit at a time, until the mixture smoothes out and no pieces or full chickpeas are visible.

This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

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