I have the cookbook Deceptively Delicious and I've just recently decided to actually try some of the recipes. I spent hours yesterday preparing all the purees and they're in my freezer. I made the meatloaf yesterday and it made all of us sick. It was soaking wet and the texture was very mushy (the meat was cooked though). Today I tried the blueberry cheesecake cupcakes and, again, it was too liquidy or something. I had to cook it 10 extra minutes and they were very flat and burnt on top and mushy in the middle. The cream cheese inside did not stay on the inside and the taste wasn't very good with the spinach.
Does anyone have any advice from using this cookbook?? I don't know why all my recipes are too "wet". I am normally a good cook, so I don't think it's my cooking skills. Are there a few good recipes in the cookbook that you've tried and enjoyed? Maybe I just chose the two gross ones? The concept is wonderful and I would love to be able to utilize this. I just hate to waste my time making all the recipes if they're all going to turn out like this!!
Thanks.
I tried the cookies with the beans in them. Great concept, but they were pretty gross. The cookies themselves had no flavor and the whole beans were a nasty consistency. I'll try them again, but I'll mash the beans first, and I'll use a lot more seasoning.
Maybe you did try the grossest things in there! I know that ANY kind of cakey type things I make in Colorado has turned out crappy for me, even when I've adjusted for altitude. At higher altitudes, the flour does not absorb as much moisture. I haven't tried those items, but we LOVE the sw. potato pancakes in there. We've also tried the squash egg souffle thingy which was fine, and also the oatmeal w/ pumpkin in it (although you do have to make some adjustments to that, too, since it is dry if you follow the recipe). I've made mashed potatoes w/ pureed spinach (not in the book) which was delicious and quite an apealing color, and also, you can stick some pureed cauliflowr in your mashed potatoes. I'm surprised she made a cookbook that doesn't work at high altitudes--what's up with that?
I haven't tried this cookbook, though I do own it...I just haven't had the time to make the purees. I also own The Sneaky Chef, which is along the same lines, but had been reviewed in several parents magazines...I don't know which cookbook is better, since I haven't had time to try either one.
Don't try the mac and cheese recipe with the cauliflower in it... really gross!
My kids love the muffins. We have made three different kinds and my daughter, who eats ZERO fruits and vegs, will eat these up! I always make the french toast and pancakes. I tried the chicken nuggets and they didn't turn out very well. I don't recommend using the spinish in any receipe. I tried this once but it was gross! Hope this helps, just my two since. Also I did the purees but then decided to just buy the Gerber Baby Foods in #2 jars. This made it so much easier.
Yes, the problem is altitude.
I just recently got the book myself. I know quite a few moms that use the book. They said plain and simple: some recipes are great...others arent!
I made the quesadilla and loved it! (tho I happen to LOVE butternut squash) I've had some of the muffins my friend made. I think it had applesauce in it??? Don't remember. But they can be made right and are delicious.
Good luck!
Add bread crumbs to meatloaf to absorb moisture.
I don't know this book personally, but make turkey meatloaf for my kids. The concept is a great idea, however I don't believe that they always work either.
I shred carrots, shred zucchini, mix in ground turkey meat, add an egg, ketchup, and bread crumbs, put in a loaf pan with two pieces of bread underneath the loaf (to absorb oil and moisture too) and bake at 350 for an hour, or hour and a half (use meat thermometer to ensure it has cooked well).
I am a true believer in trying new ways to get kids to eat veggies, but do not believe really in hiding them. Kids will develop taste for things on and off for years. Teaching them why veggies are good for them, how well they help their bodies is what is best to continue their pattern of eating well. Continued exposure, trying sauces like ranch dip, ketchup has been what helped get my kids become really good veggie eaters. There are two they won't eat, asparagus and cauliflower, however they will eat all other veggies now. They love raw veggies and salads right now so I am just going with that! :)
Something you can try too with spinach, is get fresh spinach leaves, chop up to tiny bites, mix with walnuts (if there are no allergies), a little strawberry yogurt and cut up strawberries. My kids LOVE This!
Good luck.
Hi B.,
I have to cookbook but don't use it that often. I really just use the concept in my usual cooking. I've put butternut squash in sloppy joes, cauliflower and zucchinni in stuffed peppers, beets in enchalatas (the sauce was a little pink but still tasted fine). I also make chicken and noodles and puree a portion of the veggies with the broth and add it back in. I just try and look for ways to add the purees to whatever I am already making. My friend tried the cauliflower turkey burgers and said they were great! I'd tell you what page but she has my book. Ha! Just be creative and try a little puree at a time to make sure it doensn't change the taste to much. Hope this helps!
you have to adjust for high altitude. (I have had this problem many many times with cookbooks) add like an extra 2TBL of flour.
See if works
Good luck
J.
I've made the mac and cheese with the cauliflower puree and it's a household favorite now and very easy. I have made probably four or five others, but unfortunately, that's the only recipe that I've made more than once. It might be worth it to keep going and see if something sticks.
I would also guess the altitude is what wrecked your muffins... I try and use the same "concept", but don't have that cookbook myself (though borrowed it from a friend to get ideas). i like to add shredded carrot and apple to almost any muffin and it still tastes good. have you tried the mountain muffin lady's cookbook? they are all high altitude adjusted and pretty easy recipes to follow. my daughter likes the banana blueberry muffins a lot.
for my meatloaf, I shredd carrots, zucchini & onions.. then kind of dry saute them with a little bit of olive oil in a non-stick pan. this cooks them lightly, but also removes some of the moisture. here is my recipe paraphrased (its a big meatloaf)... I turn the leftovers in to sandwiches, spaghetti or even taco meat:
1 pound ground beef (90% or 95% fat free)
1 pound ground pork
1 egg
1 cup breadcrumbs
couple dashes of worsteshire sauce (sp?)
couple dashes of hot sauce (tabasco or other)
tsp of dijon mustard
1 tsp salt
1 tsp pepper
herbs of your choice.. I usually throw in a little thyme or italian seasoning
1 tbsp fresh chopped parsley (dry is o.k. too)
mix well with cooked veg (i throw in my large mixer). if you mix by hand, use your hands and really work everything together... it helps bind everything as well as work the pork fat around (since you are using such lean hamburger).
bake on cookie sheet not a loaf pan (make a kind of flattened "log"), this helps it not retain so much moisture too.
also, I find that most of the purees are best hidden in stronger flavored items, like spaghetti sauce or soups. good luck!
