Deceptively Delicious - Jessica Seinfeld [17]
3. Puree the tomatoes and their juice with the carrot puree in a food processor or blender, then add to the pot along with ½ teaspoon salt. Add the broth, reduce heat to low, and simmer, covered, for 10 to 15 minutes.
4. Meanwhile, put the bread in a large bowl. Add the egg, sweet potato puree, milk, Parmesan, 1 teaspoon salt, the pepper, and paprika, and let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth. Form into mini-meatballs ½-inch in diameter.
5. Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the center, 12 to 15 minutes. Stir in the pasta. Serve sprinkled with Parmesan.
Chicken Nuggets
(WITH BROCCOLI OR SPINACH OR SWEET POTATO OR BEET)
I don’t know any kid who doesn’t like chicken nuggets. Just don’t tell them what’s hidden inside!
Prep: 10 minutes • Total: 20 minutes • Serves 4 • Packable
1 cup whole-wheat, white, or panko (Japanese) breadcrumbs
½ cup flaxseed meal
1 tablespoon grated Parmesan
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet puree
1 large egg, lightly beaten
1 pound boneless, skinless chicken breast or chicken tenders, rinsed, dried, and cut into small chunks
½ teaspoon salt
Nonstick cooking spray
1 tablespoon olive oil
1. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic, and onion powder on the paper or foil, and mix well with your fingers.
2. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
3. Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
4. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it’s cooked through.) Serve warm.
Variations
CHICKEN NUGGETS PARMESAN:
Use an ovenproof skillet to cook the breaded nuggets, then spoon 1 cup bottled tomato sauce over them and sprinkle with ½ cup shredded part-skim mozzarella. Bake for 10 minutes at 400°F to melt the cheese.
FISH NUGGETS:
Use 1 pound skinless, boneless salmon, tilapia, or other wild-caught mild fish, cut into small chunks, in place of the chicken. Coat and cook the fish exactly as you would the chicken, but reduce the cooking time to 2 to 3 minutes per side.
Joy: When you make these nuggets with broccoli, your child will get the same amount of calcium as in 4 ounces of milk, plus more than 100% the daily value for vitamin C—particularly important for kids, since vitamin C may protect against colds and can help heal cuts and scrapes.
Dining In
When you have young kids, you are always looking for ways to reduce stress, and for me that means avoiding restaurants when I can. Mealtime should be for enjoyment, but that’s hard when you’re worried about making too much noise, telling your kids to sit down, or picking up dropped food off the floor. Most important, even in restaurants that have kids’ menus, it’s hard to find healthful food they will eat. When my kids are at home, at least I know they’re getting good food.
Of course, you can’t completely avoid eating out, especially when you are traveling or for special occasions. So on those rare days when we go out with our kids, we try to follow a few rules:
1. Try to go to a kid friendly spot—diners with booths are great options.
2. Order as you are seated—or as soon as possible thereafter.
3. Ask for the check as the food arrives so you aren’t