Why not be “Deceptively Delicious” this March Break?
Posted on: Wednesday March 13th, 2013
Posted by: Lisa Ruscica
This week I would like to highlight a wonderful family cookbook and a great recipe that may come in handy this March Break when the children are home from school. I love “Deceptively Delicious” by Jessica Seinfeld. This New York Times Best Seller gives you “simple secrets to get your kids eating good food.” Jessica Seinfeld (Yes, she is the wife of comedian Jerry Seinfeld!), has three kids of her own. She opens her recipe book discussing the difficulties of trying to get her children to eat right especially with so many busy schedules. Her secret? Create mouthwatering recipes secretly packed with pureed vegetables so the kids will never know!
I think we’ve all had the “eat your vegetables” argument with our young children. Why not have them experiment with some of these interesting recipes this March break? It will be a fun activity for the whole family. You can even get them to see if they know what vegetables are included in each recipe. There are many different types of recipes to choose from sorted into three categories: Breakfast, Mealtime and Dessert.
Jen, our Operations Manager at Kids & Company, loves Deceptively Delicious’ Chocolate Chip Cookie recipe (with chickpeas!). She makes them with her 2 year-old daughter, Lily, who says they really are delicious and yummy. Rumour has it that her husband loves them as well.
Let me know what your favorite recipe is! What other fun foods do you make at home with your children?
Deceptively Delicious Chocolate Chip Cookies
What you need:
- Non-stick cooking spray or parchment paper
- 1 cup firmly packed light or dark brown sugar
- 3/4 trans-fat-free soft tub margarine spread
- 2 large egg whites
- 2 teaspoons pure vanilla extract
- 1 – 15oz. can of chickpeas, drained, rinsed
- 2 cups (12oz) semisweet chocolate chips
- 2 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1 tspn. baking soda
- 1/4 tspn. salt
- 3/4 cup chopped walnuts (optional)
- 3/4 cup raisins (optional)
- Pre-heat oven to 350 degrees . Prepare baking sheets with non-stick cooking spray or parchment paper.
- In a stand mixer, beat sugar and butter until smooth.
- Beat in egg whites, vanilla extract then chickpeas and chocolate. Add the flour, oats, baking soda, and salt and mix on low speed until a thick dough forms.
- Add the chocolate chips, and other optional ingredients.
- Drop the dough by rounded tablespoons onto baking sheets leaving about 2 inches between each cookie. Using a fork, or the palm of your hand, gently flatten the tops of each dough ball.
- Bake for 11-13 minutes, or until golden brown. Do not over bake.
- Transfer to wire rack and cool.
Chef Lisa Ruscica
Chief Food Ambassador
Kids & Company