I've been trying a few new recipes from a cookbook my sister-in-law gave me, Deceptively Delicious (thanks, Chloe!). They're recipes that include pureed fruits and veggies so mealtime becomes less of a head ache for mom's with picky eaters (husbands included...). And what I love, love, love about this book - other than the amazing illustrations - is that the recipes really are familiar and kid friendly. Most of the time I flip through cookbooks, I find myself smiling and thinking yeah, right. And I turn the page. And I've been hiding veggies in our meals for a long time now, but I like having some recipes to try out, too.
A few nights ago, I made chicken nuggets with a broccoli puree and served them with sweet potato fries. I'm the only one who didn't like something on my plate. I wasn't a fan of the fries. They were much better at that pub in New York.
But tonight was a real hit with the fam. I made tortilla "cigars" and homemade refried beans. This recipe is really good and simple, so I thought I'd pass it along. (I adjusted the measurements, but here's what's in the book)
1 c sauteed or roasted chicken
1/2 c shredded cheese
1/2 c yellow squash puree (I used half squash, half zucchini)
1/2 c carrot puree
4 oz cream cheese
1/4 tsp garlic powder
1/4 tsp salt
Basically, cook up that chicken and mix everything together, spread it on a tortilla, roll it, bake it for a few minutes and call it a day. I've done this before without cream cheese - and I think that's what made it so good this time, or maybe it was the veggies...
Then I just heated pinto beans, mashed them and mixed them with chili powder and garlic powder. But don't google how to make homemade refried beans - they all say it takes over an 2 hours to make.
But next time I spend 5 hours (on and off) pureeing fruits and veggies for my recipes, I'll try to eat less candy bars and drink less cokes whilst doing so - and yes, facebook users, I said, "whilst."