Read Online Double Delicious by Jessica Seinfeld - Free Book Online Page A
Authors: Jessica Seinfeld
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the cover and bake for 15 minutes more to brown. Cool for 15 minutes before serving.
Calories: 562, Carbohydrate: 84 g, Protein: 36 g, Total Fat: 11 g, Saturated Fat: 3.5 g, Sodium: 525 mg, Fiber: 10 g
Shrimp Dumplings
Fun for kids and a really elegant appetizer for grown-ups, these scrumptious dumplings seem special but are easy to make, even with your children. I serve them with low-sodium soy sauce. Topping them with some thinly sliced scallions is also nice.
----
Prep: 45 minutes
Total: 1 hour 10 minutes
Yield: Serves 10
----
1 (8-ounce) can sliced water chestnuts, drained
3 scallions, white parts only, cut in thirds
1 clove garlic, cut in half
½-inch piece peeled ginger, cut in thirds
½ pound raw medium shrimp, tails and shells removed
½ cup cauliflower puree
1 tablespoon reduced-fat, low-sodium soy sauce
1 tablespoon sesame oil
1 (12-ounce) package wonton wrappers
1 tablespoon olive oil
Nonstick cooking spray
1. Preheat the oven to 350°F. Place the water chestnuts, scallions, garlic, and ginger in the bowl of a food processor. Pulse until the chestnuts and scallions are finely chopped. Add the shrimp, cauliflower puree, soy sauce, and sesame oil. Pulse 4 or 5 times until the mixture is wet but still chunky.
2. On a flat surface, set out 6 of the wonton wrappers. Dot the centers of each wrapper with a heaping teaspoon of the filling. Drizzle the olive oil onto 2 large baking sheets.
3. Put some water in a small bowl. Using your fingertips, wet the edges of the wrapper with the water and fold the ends together diagonally. Press to seal. Place on the oiled baking sheet and repeat with the remaining wrappers until you have used all the filling.
4. Spray a light coating of cooking spray over the dumplings. Bake 20 to 25 minutes, turning once, until the wontons are crisp and the filling is cooked through.
Jessica: These days you can find wonton wrappers in the refrigerator or freezer section of any local grocery store.
1 serving = 5 dumplings
Calories: 157, Carbohydrate: 24 g, Protein: 9 g, Total Fat: 3.5 g, Saturated Fat: 0.5 g, Sodium: 290 mg, Fiber: 1 g
Pasta with Pea Pesto
Everyone needs a change from tomato sauce sometimes. I love this cold as a summer lunch or warm for dinner year-round.
----
QUICK!
Prep:
10 minutes
Total:
25 minutes
Yield:
Serves 6
----
PESTO
2 cups peas (fresh or frozen, blanched in boiling water for 30 seconds and shocked in cold water)
½ cup grated Parmesan
½ cup pine nuts
2 medium cloves garlic
¼ cup extra-virgin olive oil
2 tablespoons water
¼ teaspoon salt
CHICKEN
6 boneless, skinless chicken breasts (about 2¼ pounds)
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon olive oil
8 ounces whole-wheat pasta, such as penne or fusilli
1. For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, water, and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.
2. Season the chicken breasts with garlic powder, salt, and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.
3. Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto, and chicken and serve immediately.
Julian:
I like this with extra Parmesan cheese.
Calories: 567, Carbohydrate: 41 g, Protein: 52 g, Total Fat: 22.5 g, Saturated Fat: 3.5 g, Sodium: 465 mg, Fiber: 6 g
Orzo Risotto with Chicken
Thanks to the puree, this is a creamy, rich risotto without the fat. Cauliflower and cream cheese make a lovely combination, enhanced with just a hint of lemon.
----
QUICK!
Prep:
20 minutes
Total: 20 minutes
Yield: Serves 4
----
1 cup whole-wheat orzo pasta
1 pound boneless, skinless chicken breasts, thinly sliced
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon sweet paprika
2 tablespoons olive oil
½ small Vidalia onion, or 1 small yellow onion, chopped
2 cloves garlic,
Calories: 562, Carbohydrate: 84 g, Protein: 36 g, Total Fat: 11 g, Saturated Fat: 3.5 g, Sodium: 525 mg, Fiber: 10 g
Shrimp Dumplings
Fun for kids and a really elegant appetizer for grown-ups, these scrumptious dumplings seem special but are easy to make, even with your children. I serve them with low-sodium soy sauce. Topping them with some thinly sliced scallions is also nice.
----
Prep: 45 minutes
Total: 1 hour 10 minutes
Yield: Serves 10
----
1 (8-ounce) can sliced water chestnuts, drained
3 scallions, white parts only, cut in thirds
1 clove garlic, cut in half
½-inch piece peeled ginger, cut in thirds
½ pound raw medium shrimp, tails and shells removed
½ cup cauliflower puree
1 tablespoon reduced-fat, low-sodium soy sauce
1 tablespoon sesame oil
1 (12-ounce) package wonton wrappers
1 tablespoon olive oil
Nonstick cooking spray
1. Preheat the oven to 350°F. Place the water chestnuts, scallions, garlic, and ginger in the bowl of a food processor. Pulse until the chestnuts and scallions are finely chopped. Add the shrimp, cauliflower puree, soy sauce, and sesame oil. Pulse 4 or 5 times until the mixture is wet but still chunky.
2. On a flat surface, set out 6 of the wonton wrappers. Dot the centers of each wrapper with a heaping teaspoon of the filling. Drizzle the olive oil onto 2 large baking sheets.
3. Put some water in a small bowl. Using your fingertips, wet the edges of the wrapper with the water and fold the ends together diagonally. Press to seal. Place on the oiled baking sheet and repeat with the remaining wrappers until you have used all the filling.
4. Spray a light coating of cooking spray over the dumplings. Bake 20 to 25 minutes, turning once, until the wontons are crisp and the filling is cooked through.
Jessica: These days you can find wonton wrappers in the refrigerator or freezer section of any local grocery store.
1 serving = 5 dumplings
Calories: 157, Carbohydrate: 24 g, Protein: 9 g, Total Fat: 3.5 g, Saturated Fat: 0.5 g, Sodium: 290 mg, Fiber: 1 g
Pasta with Pea Pesto
Everyone needs a change from tomato sauce sometimes. I love this cold as a summer lunch or warm for dinner year-round.
----
QUICK!
Prep:
10 minutes
Total:
25 minutes
Yield:
Serves 6
----
PESTO
2 cups peas (fresh or frozen, blanched in boiling water for 30 seconds and shocked in cold water)
½ cup grated Parmesan
½ cup pine nuts
2 medium cloves garlic
¼ cup extra-virgin olive oil
2 tablespoons water
¼ teaspoon salt
CHICKEN
6 boneless, skinless chicken breasts (about 2¼ pounds)
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon olive oil
8 ounces whole-wheat pasta, such as penne or fusilli
1. For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, water, and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.
2. Season the chicken breasts with garlic powder, salt, and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.
3. Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto, and chicken and serve immediately.
Julian:
I like this with extra Parmesan cheese.
Calories: 567, Carbohydrate: 41 g, Protein: 52 g, Total Fat: 22.5 g, Saturated Fat: 3.5 g, Sodium: 465 mg, Fiber: 6 g
Orzo Risotto with Chicken
Thanks to the puree, this is a creamy, rich risotto without the fat. Cauliflower and cream cheese make a lovely combination, enhanced with just a hint of lemon.
----
QUICK!
Prep:
20 minutes
Total: 20 minutes
Yield: Serves 4
----
1 cup whole-wheat orzo pasta
1 pound boneless, skinless chicken breasts, thinly sliced
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon sweet paprika
2 tablespoons olive oil
½ small Vidalia onion, or 1 small yellow onion, chopped
2 cloves garlic,
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