Recipe of the Week (Holiday Series): 2 Great Holiday Recipes for Kids from The Sneaky Chef, Missy Chase Lapine

A common problem for many families during the holidays is getting children to eat. Luckily Sneaky Chef Missy Chase Lapine knows exactly how to trick kids not only into eating good, but some good eating! Here are two tasty recipes you should try this Thanksgiving that the kids will enjoy just as much as the adults.

 

1) SNEAKY CHEF ROASTED SQUASH SOUP FOR THE HOLIDAYS
This fat-free creamy soup is a great first course to start holiday dinner. It can be as homey or elegant as you wish. A handheld stick blender to puree all the ingredients completes making this really simple to create.

Prep time: 10 Minutes


Cook time: 1 Hour
 Makes 6-8 Servings.

Ingredients:

1 large butternut squash
1 red onion, quartered
4 cups vegetable broth
1/4 teaspoon cinnamon
1 apple, peeled and quartered
1 cup Orange Puree
1/2 teaspoon salt
1/2 cup evaporated skim milk, optional
Optional garnish: one-quarter cup toasted, shelled pumpkin seeds

Directions:

• Preheat oven to 375. Rinse whole squash, prick with fork (as you would a baked potato), place on a baking sheet with the onion and bake for 45 minutes.
• Remove squash and onion from oven. Set the onion aside while you cut open the squash and scoop the flesh from the skin.
• Place the onion, squash flesh, broth, cinnamon, salt, apple, and Orange Puree in a large soup pot. Bring to a simmer and cook for 15 to 20 minutes.
• Use an immersion blender to puree the soup to a smooth consistency. Alternately, you can puree the soup in batches using a blender.
• Stir in the evaporated milk, if using, and serve. Top with toasted pumpkin seeds, if using.

 

2) SNEAKY CHEF GARLIC MASHED POTATOES
There are so many heavy foods at Thanksgiving; these mashed potatoes make for a wonderfully lighter version of the traditional.

Prep Time: 10 minutes


Cook time: 35 minutes
 Makes 4 servings.

Ingredients:

2 pounds Yukon gold or russet potatoes (about 4 medium-sized potatoes), peeled and quartered
2 to 3 heads garlic
½ cup White Puree
½ cup low-fat plain yogurt (*Greek style yogurt works best with this recipe)
2 tablespoons extra-virgin olive oil
½ teaspoon salt
Freshly ground pepper, to taste

Directions:    

• Preheat the oven to 350 degrees.
• Place the potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat, cover, and simmer for 25 to 35 minutes, until the potatoes are completely tender.
• Meanwhile, wrap the garlic heads in foil and roast them in the oven for 30 minutes. Remove the garlic from the oven and squeeze the garlic flesh out of the skins.
• Drain the potatoes into a colander, then return them to the pot. Add the roasted garlic flesh, the White Puree, and the yogurt, olive oil, salt, and pepper. Mash with a potato masher until well combined. Add a bit more yogurt if needed.
• Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl set over simmering water.

 

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