A few years back, Jessica Seinfeld was all the rage amongst mommies everywhere with her Deceptively Delicious cookbook where by you sneak veggies into food so kids don't know how healthy they are eating. She was then sued by the author of the Sneaky Chef - and then Jerry was sued for defamation of character, and it went on and on.
Anyway, I didn't have much luck with some of her suggestions and
recipies.
Recently, however, a friend turned me on to
Gwenyth Paltrow's site and newsletter entitled GOOP (
www.goop.com)
Today's post was about Jessica's new website and cookbook about making healthy things from fresh for busy lives (I'll take one of these for Christmas, please!)
Here's the website if you want to check it out yourself!
http://www.doitdelicious.com/This is her mantra:
We are all about simple and easy recipes as well as great tips and advice about cooking and shopping for food. Our hearts are with those who are just starting their adventures in the kitchen—those who are intimidated and possibly even terrified—so we will always keep it real about what it takes to get a meal on the table. You will find us in and out of the kitchen digging up great finds at supermarkets, farmers’ markets, roadside stands, restaurants and food trucks; and, hopefully, finding that hidden gem of a recipe, and highlighting that gadget that makes life easier for you in the kitchen. Our goal is to get everyone cooking—from the very beginner to those who are already comfortable but looking for fresh recipes and fun tips.
Here's a sample & simple recipe:
Prep: 15 minutes
Total: 25 minutes
Yield: Serves 6
1 tablespoon chopped garlic
2 tablespoons plus 1 teaspoon olive oil, separated
3 cups low-fat, reduced-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
2 teaspoons cornstarch
1/2 cup cauliflower puree
1 tablespoon chopped parsley (optional)
2 large egg whites
1 large egg
1 cup whole-wheat flour
1/2 teaspoon salt
1 teaspoon garlic powder
6 boneless, skinless chicken breast cutlets (about 2 1/4 pounds)
In a heavy-bottomed saucepan over medium heat,
sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth, turn the heat to high, and reduce by half, about 8 minutes. Add the lemon juice.
In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixture into the boiling chicken broth. The mixture will thicken quickly. Add the cauliflower puree. Sprinkle in parsley, if desired. Cover to keep warm and set aside.
Meanwhile, begin heating the remaining 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl. Combine the flour, salt, and garlic powder on a large plate. Dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. Drop the cutlets directly into the heated skillet.
Sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combine flavors. Serve.
Calories: 333, Carbohydrate: 18 g, Protein: 45 g, Total Fat: 8.5 g, Saturated Fat: 1.5 g, Sodium: 565 mg, Fiber: 3 g
A fan is born!
