Deceptively Delicious

I know there's a lot of differing opinions out there, but I really love that cookbook, and my kiddos are getting their daily 5 (but they eat fruit on their own - they love the stuff, especially since I got my cherry pitter!). I know that I'm a year behind the rest of the world (what else is new? It's a well-known fact that the South is about a year behind on fashion anyway.), but my grandmother gave me that cookbook last week. It's incredible. I've been sneaking all kinds of veggies into everything, and it really really works. I went through the book before my last grocery trip & bought a few minor ingredients, fingers crossed, breath held, etc. Works like a charm, and the stuff in the cookbook is really easy. I'm going to share one recipe with you, risking a lawsuit - but I'm totally giving her credit.

And get an immersion blender to puree your veggies - you can get a cheap one at Wal-Mart for about $10, and if you decide to continue this habit - go to Williams Sonoma and invest in a nice one. But the cheap one does the trick without all of the messy clean-up of a stand-alone blender or food processor.

Baked Egg Puffs (Deceptively Delicious by Jessica Seinfield)

Nonstick cooking spra
2 large eggs
4 large egg whites
1/2 cup yellow squash or butternut squash puree (nuke about 1 sliced fresh squash for a few minutes in the microwave in a bowl with about 2 Tbs. of water until fork pierces veggie easily, then blend in your blender or food processer)
2 Tbs. shredded reduced-fat cheddar cheese (or whatever you have on hand. I used a little more)
2 Tbs. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400˚F. Coat 4 (1/2 cup) ramekins or coffee cups wit cooking spray and set on baking sheet.

In a large bowl, whisk the eggs, egg whites, squash puree, cheese, flour, baking powder, and salt until combined. Divide the mixture among the ramekins or cups and bake until the tops are puffed up and the eggs are no longer runny in the center when pierced with the tip of a knife, 13 to 15 minutes (mine took about 20). Serve immediately.

The puffs should rise above the ramekins, but mine didn't rise above my coffee cups. So I went to World Market the next day & bought 4 ramekins. They were cheaper than Target. :) I'm doubling the recipe next time.

So I guess I have to go back to World Market tomorrow.