Pink Pancakes with Beets

October 11, 2007 at 8:48 pm | Posted in beet puree, breakfast | 1 Comment

So, I was dying to make Pink Pancakes for my daughter. I got up this morning, pulled my beet puree out of the refrigerator and added it to the pancake batter. The pancakes cooked nicely and were a beautiful shade of pink. My daughter was enchanted and ate them up (butter and syrup helped too).

The kicker was when my son asked for blue pancakes. Not having a “blue” veggie puree, I saw the spinach and asked him if he would like green pancakes. With hesitation, I added the spinach puree to my regular Bisquick pancake mixture. It looked a bit leafy, so I added a couple drops of green food coloring to help even out the look. And his verdict, “MMMMM”. He ate SPINACH Pancakes!

Tip: Trader Joes has ready-to-eat steamed and peeled Baby Beets. I just opened up the package and dropped them in my food processor. After pureeing, I put the beet puree into snack size ziplock bags, measuring out 1/2 cup per bag.

In the beginning…Chocolate Chip Cookies

October 11, 2007 at 8:19 pm | Posted in Dessert | 5 Comments

I first heard about veggie purees on the Oprah show on Monday, October 8, 2007. The next day I picked up Jessica Seinfeld’s how-to cookbook, Deceptively Delicious. Now, two days later, I have pureed carrots, cauliflower, beets, spinach and sweet potato stored in my refrigerator and freezer.
Tip: Buy frozen veggies in ready-to-steam bags. The work is minimal, all you do is steam the veggies in your microwave per instructions, puree the veggies in your food processor, and then measure out the puree into 1/2 cup amounts and store them in ziploc bags. A snack-size bag works nicely for this amount.

The first recipe I tried was the Chocolate Chip cookies with Chickpeas (garbanzo beans). Skeptical, I dumped a can of whole chickpeas (rinsed and drained) into my cookie batter. A few hours later I headed out to the park to meet our playgroup, cookies in hand. As I passed out the cookies, I watched closely for any signs of “ewww gross” coming from the kids. Not only did they happily eat these cookies, but asked for more! Even the moms were amazed at the hidden ingredient. These cookies were a hit! The chickpeas do not change the look, texture or taste of the cookie. Amazing!

The recipe:

1c brown sugar
¾ c unsalted butter
2 large egg whites
2 tsp vanilla extract
1 (15 oz) can chickpeas, drained and rinsed (aka garbanzo beans)
bag of semi-sweet chocolate chips
2 cups all purpose flour
½ c old fashioned oats
1 tsp baking soda
1/2 t salt

Preheat oven to 350

Beat the sugar and butter until smooth
Beat in the egg whites and vanilla, then chickpeas and chocolate chips

Sift in flour, oats, baking soda and salt

Mix until dough forms and refrigerate for 30 minutes

Drop dough by the Tablespoon (I used my pampered chef cookie scoop)

Bake 11-13 minutes, careful not to overbake

Store in airtight container for up to 3 days

Makes 3 dozen
Adapted from Deceptively Delicious.

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