Double Delicious (28 page)

Julian:

I like to help.

1 serving = 1 pop

Calories: 39, Carbohydrate: 9 g, Protein: 1 g, Total Fat: 0 g, Saturated Fat: 0 g, Sodium: 19 mg, Fiber: 1 g

Mint Chocolate Chip Ice Cream

It’s astonishing that such a special treat can be made so easily! You can whip up this refreshing dessert in no time at all.

QUICK!

Prep:

10 minutes

Total:

2 hours 10 minutes (including chill time)

Yield:

Serves 12

• ½ cup
  spinach puree
  
• ¼ teaspoon pure mint extract
  
• 3 cups nonfat plain Greek yogurt
  
• 1 cup confectioners’ sugar
  
• 1 cup bittersweet chocolate chips
  

• 1.
  Place the spinach puree and mint extract in a mini-chopper and puree until very smooth.
  
• 2.
  In a medium bowl, stir the spinach mixture, yogurt, confectioners’ sugar, and chocolate chips. Freeze in an airtight container at least 2 hours until solid.
  

Jessica:

The key to this recipe is very smooth spinach puree
.

Kids:

There is spinach in here? WOW! You can’t tell!

Calories: 147, Carbohydrate: 20g, Protein: 6 g, Total Fat: 6 g, Saturated Fat: 3 g, Sodium: 25 mg, Fiber: 1 g

Caramel Corn

We make this really special, easy-to-prepare treat for movie night at our house. Because of the sugar, I’m careful with the portion size and make little bowls for everyone.

Prep:
25 minutes

Total:
1 hour

Yield:
Serves 12

• 1¼ cups popcorn kernels
  
• 1 teaspoon canola oil
  
• ¼ cup firmly packed light brown sugar
  
• ¼ cup honey
  
• ¾ cup
  sweet potato puree
  
• ¼ cup flaxseed meal
  
• ¼ teaspoon salt
  
• Nonstick cooking spray
  

• 1.
  In a medium saucepan over medium-high heat, combine the popcorn and canola oil. Cover and let cook, shaking the pot occasionally, until you hear the popcorn begin to pop, approximately 1 to 2 minutes. Once the popcorn begins to pop, shake the pot continuously until the popping slows down to once every few seconds. Turn off the heat and leave the pot covered until all the popping has stopped. Transfer the popcorn to a large bowl.
  
• 2.
  Preheat the oven to 350°F. In a small, heavy-bottomed saucepan, combine the brown sugar and honey. Over medium heat, bring to a boil and cook 2 to 3 minutes, taking care not to burn the sugar mixture. Whisk in the sweet potato puree, flaxseed meal, and salt.
  
• 3.
  Pour the mixture over the popcorn and toss to evenly coat the kernels. Spread the mixture onto two large rimmed baking sheets sprayed with cooking spray.
  
• 4.
  Bake for 40 minutes. Stir occasionally at the beginning and more frequently as the mixture begins to dry out. The mixture will be soggy at first but after it cools, it will be crisp and delicious! Store in a zipper-lock plastic bag.
  

Jessica:
To watch the sugar intake, I combine the caramel corn with plain popped popcorn.

Calories: 133, Carbohydrate: 30 g, Protein: 3 g, Total Fat: 2 g, Saturated Fat: 0 g, Sodium: 60 mg, Fiber: 4.5 g

Watermelon Punch

Simply the most refreshing drink I have ever tasted! Serve on a hot summer’s day at a barbecue or picnic. Or keep an ice-cold pitcher of it in the fridge all summer long.

Photograph “Sautéed Spinach with Raisins and Pine Nuts”.

QUICK!

Prep:

10 minutes

Total:

10 minutes

Yield:

Serves 5

• 5 cups cubed, seeded watermelon
  
• 1 cup water
  
• ½ cup
  carrot puree
  
• 1 tablespoon granulated sugar
  
• ½ teaspoon cinnamon
  

• 1.
  Combine all the ingredients in a blender or food processor. Blend until smooth, then chill or serve over ice.
  

Sascha:

We love this special Watermelon Punch. Shepherd thinks it’s a little spicy but it’s just cinnamon.

Calories: 70, Carbohydrate: 17 g, Protein: 1 g, Total Fat: 0 g, Saturated Fat: 0 g, Sodium: 25 mg, Fiber: 1.5 g

Essentials

Equipment

I
received so many e-mails, letters, and comments from
Deceptively Delicious
readers who loved my primer on kitchen basics that I’ve decided to bring them back for this book, too—so that they are always at your fingertips. Of course, I’ve learned a few new tips since then, so consider this a new and improved kitchen update! The tools for pureeing remain the must-have items for my kitchen. What works best, however, is a matter of personal choice.

I’ve heard from a lot of home cooks that when it comes to pureeing, size does matter. When you are attacking a big batch of vegetables or fruit, many of you like the power of a standard-sized food processor or blender. For me, counter space and sink space are an issue, so I am still partial to a mini-food processor, because I can make small batches on the fly. But I often find myself using the standard size processor to make big batches of purees.

For steaming, the choices are the old standards: a collapsible steamer, pasta pot with a drainer basket, or rice steamer. I use them all, depending on what I’m steaming and how much, but for convenience, nothing beats my rice steamer, simply because if I get distracted (or more likely, if my kids distract me), the steamer is on a timer and turns off automatically, keeping everything warm. In my life, and I’m guessing in yours, it’s all about multitasking.