In Seinfeld’s book, one vegetable at a time is pureed for use. I feel, even though the concepts in the book are similar, the puree recipes are very different. Writer’s Note: Since I reviewed this book and Missy Chase Lapine’s book, The Sneaky Chef, recently, I feel qualified to comment on the NY Daily News’s recent Rush and Molloy story about Jessica’s book. Ben loved that too! I froze meal size portions afterwords for easy serving during our construction. The recipe’s a keeper!! That night I also made a family size box of Annie’s Mac and Cheese and put yellow squash puree in it.
My husband and I thought the spinach gave it a great taste and we couldn’t get enough of it.
I was surprised that Ben didn’t notice that under the breading, the spinach made the chicken green. That night I made her chicken nuggets, which were so easy to make! My husband,son and I loved it. I froze practically all of the purées (since our kitchen was about to be demolished and I really wasn’t going to be able to cook that much). I followed her hints to write the dates created on the bags with a sharpie. Then I went full steam ahead the next day, roasting and puréeing a butternut squash, steaming and puréeing a whole cauliflower, several yellow squash, and finally several zucchinis. I quickly figured out how much 1/4 of a cup was and I liked the method of putting the purées into little ziplocs. Spinach was steamed first and then pureed.
#DECEPTIVELY DELICIOUS RECIPES FOR KIDS HOW TO#
I loved that Seinfeld gave directions on how to cook and purée every veggie under the sun. So much easier than using my now broken blender, this food processor easily puréed the vegetables. Armed with a new 7 cup Cuisinart food processor, I tackled making Jessica’s purées first.
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