Deceptively Delicious - Jessica Seinfeld [24]
Burgers 1
(WITH CAULIFLOWER OR CARROT)
If you’re short on time, skip the puree and just finely chop raw cauliflower or carrot in the food processor.
Prep: 10 minutes • Total: 20 minutes • Makes 8 little burgers, serves 4
½ pound lean ground turkey or sirloin
½ cup breadcrumbs
½ cup cauliflower or carrot puree
¼ cup nonfat (skim) milk
2 tablespoons low-sodium soy sauce
2 cloves garlic, chopped
1/8 teaspoon pepper
Nonstick cooking spray
1 tablespoon olive oil
8 small whole-grain dinner rolls or whole-grain bread slices, for serving
1. Preheat the oven to 400ºF.
2. In a large bowl, stir together the meat, breadcrumbs, vegetable puree, milk, soy sauce, garlic, and pepper with a wooden spoon; the mixture will be moist. Form it into 8 small patties and place them on a sheet of waxed paper or aluminum foil.
3. Coat a large nonstick ovenproof skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the burgers and cook until nicely browned on one side, 4 to 5 minutes. Turn the burgers, then slide the skillet into the oven and bake for 4 to 5 minutes longer, until the burgers are no longer pink in the center. Serve each burger on a split roll.
Sascha: Shepherd doesn’t like meat, so he won’t eat these. But we love them, right Julian?
Julian: Right!
Tuna Salad
(WITH CAULIFLOWER)
While this dish looks nice served on top of lettuce leaves, my children would scream at the sight of lettuce. Instead, I serve it on whole wheat bread or stuffed into pita.
Prep and serve: 5–8 minutes • Serves 4
2 (6-ounce) cans light tuna packed in spring water
½ cup cauliflower puree
¼ cup reduced-fat mayonnaise
2 stalks celery, finely chopped or grated (about ¾ cup)
¼ teaspoon chili powder, or to taste
¼ teaspoon sweet paprika
¼ teaspoon garlic powder
½ teaspoon salt, or to taste
1/8 teaspoon pepper
1. Drain the tuna well, then turn it into a large bowl and break it up with a fork.
2. Fold in the cauliflower puree and mayonnaise. Then stir in the celery and seasonings.
Joy: One serving of this salad provides 21 grams of lean, high-quality protein and a good amount of B vitamins (important for healthy immune systems). Make the salad with light rather than white tuna, because white tuna has been shown to contain high levels of mercury.
Burgers 2
(WITH MUSHROOMS AND ZUCCHINI)
If you can’t find whole-grain hamburger buns, make your own by using a glass to cut out rounds from whole-wheat bread slices. Use a mini- or regular-sized food processor to make quick work of chopping the mushrooms and zucchini.
Prep: 15 minutes • Total: 35 minutes • Makes 16 little burgers
1 pound lean ground turkey or sirloin
½ pound white button or (stemmed) shiitake mushrooms, trimmed and finely chopped
1 cup whole-wheat or Italian (seasoned) breadcrumbs
¼ cup chopped or grated zucchini
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
½ teaspoon salt
1/8 teaspoon pepper
Nonstick cooking spray
1 tablespoon olive oil
16 whole-grain hamburger buns, for serving
1. Preheat the oven to 400°F.
2. In a large bowl, mix the meat, mushrooms, breadcrumbs, zucchini, Worcestershire sauce, ketchup, salt, and pepper until well combined. The mixture will be moist. Form into 16 patties and place them on a sheet of waxed paper or aluminum foil.
3. Coat a large nonstick ovenproof skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the burgers and brown on one side for 4 to 5 minutes. Turn the burgers, then slide the skillet into the oven. Bake for 4 to 5 minutes longer, or until the burgers are no longer pink in the center. Serve each burger on a bun.
Jerry: I don’t ask what’s in these, either.
Spaghetti Pie
(WITH BROCCOLI AND CARROT)
This is a perfect recipe for that leftover pasta you’ve got in the fridge from last night’s dinner.
Prep: 20 minutes • Total: 45 minutes