missy: August 2009 Archives

Dear Missy,

Do you have a recipe to take the place of Alfredo sauce? 
Thanks for all you do to help all mothers. Lisa

Dear Lisa,

You are so welcome : )

Below please find my recipe for Healthy Fettuccine Alfredo. It's from my second book for Men.

Enjoy in good health : )

Missy

Fettuccine Don’t Be Afraid-O

Healthy fettuccine Alfredo? Tackling this oxymoron was the ultimate challenge for The Sneaky Chef. Normally loaded with heavy cream, butter, and cheese, it’s jokingly referred to as “heart attack on a plate.” But with the help of evaporated skim milk and tofu, two of my favorite accomplices, I was able to retain the creamy texture of the original sauce—and a little Parmesan cheese and turkey bacon (or prosciutto) provide the authentic Alfredo flavor!

Makes 4 servings
2 tablespoons extra-virgin olive oil
1 tablespoon unbleached white flour
2 cups evaporated skim milk
1⁄2 cup (1⁄4 of a 14-ounce block) firm tofu, mashed well or pureed in a food processor
1⁄2 cup grated Parmesan or Romano cheese
1 pound fettuccine, ideally whole wheat, cooked according to package directions 
2 tablespoons diced prosciutto or turkey bacon bits, for garnish (optional) 
1⁄4 teaspoon salt
Freshly ground pepper, to taste

Heat the oil in a saucepan over medium heat. Sprinkle the flour over the oil and stir constantly with a wooden spoon for about 1 minute (this is a roux, a fancy name for a thickener). Whisk in the evaporated milk, tofu, and cheese. Reduce the heat to simmer and cook for about 5 minutes, whisking constantly, until the sauce has thickened.

Put the hot fettuccine into a large serving bowl and pour on the sauce, tossing well to coat the pasta evenly. Garnish with the prosciutto or bacon, if using, and season with salt and freshly ground pepper. Serve immediately.

Sneaky Tip: Prosciutto has all of bacon’s flavor, but less of its fat.

Hello!

I just made your Unbelievable Chocolate-Chip cookies and thought I had the nutritional info but must have been mistaken.  My son loves them but is Diabetic and we must count carbohydrates. Do you have the information anywhere on the website that I missed? Is it possible to get the info otherwise? We love your recipes.

I wrote to you right after Frankie was diagnosed and home from the hospital last October.  Your quick and sincere reply really stuck with me.  It was very helpful!  Thank you so much. 

Frankie just turned 2 and loves your recipes. I have only just started cooking real foods again.  It's been a tough 10 months. I haven't met anyone yet who dislikes this recipe, thanks!  Actually, we can't stop eating them! 

Sincerely,
Deanna

Dear Deanna,

I'm so glad that things are going better for you and Frankie. I remember when you first learned about his juvenile diabetes last October and you definitely didn't sound as good as you do now. I know it can't be easy, and I'm relieved that things are going better. That I could have been a source of support for you, in however small a measure, makes me feel like a better person today. Thank you : )

Here is the nutritional analysis for Unbelievable Chocolate Chip Cookies from Book 3, To the Rescue. I now make sure that every recipe in my books has nutritional analysis based on feedback from readers like you.

Keep up the faith, and the great work,

Missy

UNBELIEVABLE CHOCOLATE CHIP COOKIES 

Hi Missy, how would you go about using an egg substitute in your recipes? My child is gluten and dairy free. It would be greatly

appreciated, Thanks, Minndy

Hi Minndy,

Easy: the product is called "Egg Replacer" by Ener-G Foods Inc.

It's available in all health food stores in the baking section, as well as in many regular supermarkets.  It comes in a box, like a cake mix, and you use something like one tablespoon with a little water per egg.  Directions are on the box.  Works great.

There are actually a number of egg replacers that work very well depending on what you're cooking.  Tofu, for example, works very well where a lot of eggs are involved, like in quiches, or even tofu omlettes! 

Flax seeds also work, as well as various vegetable oils.  I suggest you do a quick Google search on "Egg Replacers" and you'll find recipes for exactly what you're doing.  In the meantime, here are some others that work:

2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

Hi Missy,  

I was wondering about pasteurization-have you ever tried recipes with veggies w/o cooking, just puree rather than cooking or using pasteurized baby food?  Just a thought...

Lil

Hi again Lillian : )

I always incorporate fresh, raw vegetables whenever possible in order to maintain maximum nutritional content, like raw zucchini in the white puree, and raw baby spinach in the green puree. Interestingly, some vegetables are actually easier for the body to absorb when cooked, like broccoli, as heat breaks down tough cell walls, making their contents more accessible for digestion. 

I also have many recipes for fresh juices. Here are a few from my first book : )

Enjoy in good health!

Missy 

Make-Ahead Recipe #6: Blueberry Juice