This week while I trying to find one my recipes I discovered that some of the stuff from my old blog never transferred over. Just as well, originally when I posted it in 2009, I neglected to take a picture, and the recipe has evolved over time. So, from my archives:
My husband is allergic to almost all raw vegetables and many cooked veggies too. My kids just generally won’t eat them. This makes getting my family to eat well-balanced meals a challenge, too say the least. I thought Deceptively Delicious by Jessica Seinfield, might be able to give me some pointers on getting my family to eat better, and it does. She has lots of great ideas. I haven’t tried all of her recipes, but there are some good ones, as well as different tips on getting your family to eat better.
The recipe that I go back to the most is Macaroni and Cheese (with Cauliflower). My spin on it is below. The cauliflower isn’t totally hidden, but I like the taste and my kids don’t mind either. We have a winner! She suggests using pureed butternut squash as an alternative to cauliflower, but I don’t know if I could pull that off. As it stands, this recipe is lowfat (as compared to regular mac & cheese), high in fiber, calcium and vitamin C and folic acid. It’s pretty quick and easy to make (if you have the puree ready) and reheats well. I’ve made this for my brothers-in-law (who are very anti-vegetables and pretty picky eaters) and they eat it without complaint.
Macaroni and Cheese (with Cauliflower)
Food Storage Ingredients:
2 c macaroni (Or whatever pasta floats your boat, this week I used shells)
Nonstick cooking spray
1 T olive oil
2 T flour
1/2 t salt
1/2 t pepper
1/2 t Tabasco sauce
3/4 c skim milk
1 c cauliflower puree (see below)
1 1/2 c shredded reduced fat Cheddar cheese
3/4 shredded reduced fat Mozarella cheese
4 oz Neufchatel
1. Cook pasta according to package directions. Drain.
2. While cooking pasta coat medium sized saucepan with cooking spray and heat on medium. Add oil, then flour and cook stirring constantly until mixture is a thick paste, but not browned.
3. Add milk and Neufchatel. Mix until smooth. Add remaining sauce ingredients and mix until melted and smooth. Add pasta.
This takes a little bit of time beforehand, but I think it is well worth it.
Cut out core of one head of cauliflower and discard. Cut head into quarters. Steam for 8-10 minutes. Blend one quarter at a time with a few tablespoons of water until you have a smooth texture. Freeze in small tupperware containers until ready to use.
Other favorite recipes from this book include: french toast and carrot cake muffins.