Tuesday, March 10, 2009

Good parenting = good lying

I'd just like to say that I love that big bin of discount cookbooks at Safeway. Last week, I found a great soup cookbook for $1.99. Today, I found Deceptively Delicious for $9.99. All the recipes have "hidden" vegetable purées in them, so I thought I'd give it a shot.

So this afternoon I puréed beets, yam, butternut squash, cauliflower, and carrots. I had already taken out salmon for supper tonight, and there are no salmon recipes in the cookbook, so I created my own: Purple Teriyaki Salmon, and Smoked Chili Yalmon (yam + salmon, get it?)
1 tbsp. Teriyaki Seasoning
1 tbsp. brown sugar
1 tbsp. soy sauce
1/4 c. beet purée
1 tbsp. Smoked Chili Rub
1 tbsp. brown sugar
1/4 c. yam purée
Mix in a bowl, spread on a salmon filet, and bake at 400 F for 25 minutes or until salmon is done. I used one big salmon filet, cut it in half, and cooked both on a cookie sheet lined with parchment paper.

These were awesome!!! I served it with garlic mashed potatoes with cauliflower purée. The kids didn't like the potatoes, but my daughter loved the purple salmon, and my son - when threatened with no swimming class and then bribed with an ice cream cone - ate his entire plate as well. Overall, I'd call that a success.
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MyTigerlilies said...

My kids like salmon and beets but they won't eat anything that looks "funny"... but I might be able to try the purple salmon...
How do you make the puree??

Kathy said...

I used a hand-held blender to do all the purées, but then when I tried it with the beets it made an awful mess, so I had to use my blender.

I set the oven to 400 F and roasted the beets (wrapped in foil), butternut squash (sliced in half and laid flesh-side down), and sweet potato (whole) for about an hour. Then I peeled them and puréed them. The carrots and cauliflower were steamed and then puréed.