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Merideth Harte Design Portfolio
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Jessica SeinfeldAuthor of the #1 New York Times bestseller
Deceptively Delicious
GOOD, SIMPLE FOOD FOR BUSY, COMPLICATED LIVES
Double Delicious!MORE
RECIPES MADE
WITH VEGGIES,
FRUITS, AND
WHOLE-
GRAINS! Double Delicious!
• 3 shallots, peeled
• 4 stalks celery
• 2 tablespoons olive oil
• 5 cups diced, peeled, and seeded butternut
squash (1 small squash, about 22 pounds)
• 12 quarts low-fat, reduced-sodium vegetable broth
• 1 (15-ounce) can diced tomatoes, preferably “no salt added”
• 2 teaspoon salt
• 2 teaspoon pepper
TOPPING(OPTIONal)• 1 cup silken tofu
• 2 tablespoons grated Parmesan
• 4 teaspoon salt
1. Slice the shallots and celery with the
slicing attachment on a food processor.
Heat the oil in a large stockpot over
medium-high heat. Add the shallots and
celery. Cook until the shallots begin to
soften but not brown, 5 to 7 minutes.
2. Add the butternut squash, vegetable
broth, diced tomatoes, salt, and pepper.
Bring to a boil, then reduce to a simmer.
3. Cover and cook until the butternut squash
becomes tender and is easily mashed
with the back of a metal spoon, about
45 minutes.
4. Puree the soup with an immersion blender,
or in a standing blender or food processor
in batches.
5. To make the topping, place the tofu,
Parmesan, and salt in a mini-chopper or
food processor. Whip until smooth and
serve with the soup.
[53]
Calories: 91, Carbohydrate: 12 g, Protein: 4 g, Total Fat: 3.5 g, Saturated Fat: 0.5 g, Sodium: 260 mg, Fiber: 2.5 g
Jessica:
I put diced chicken and pasta in bowls on the table in front of them and
let my family make their own meal.
Thisnondairy,sweet,andtangysoupworksforeveryone.Ioftenturnitintoacompletemealbydicingupchickenandservingsomepastaontheside(whichmykidsquicklydumpintothesoup).
Butternut Tomato SoupPrep: 25 minutes
Total: 1 hour
Yield: Serves 10
[ 88 ]
• 12 pounds filet or lean beef, cut into cubes, or 1 (14-ounce) package of firm tofu, drained and cut into 2-inch cubes
• 4 cup cornstarch, plus 1 teaspoon
• 2 teaspoon pepper
• 2 tablespoons canola oil
• 2 tablespoons reduced-sodium soy sauce
• 2 cup 100% orange juice
• Zest of 1 orange
• 4 cup warm water
• 2 cup sweet potato puree
• 1 tablespoon light brown sugar
• 1 teaspoon freshly grated ginger
• 1 teaspoon hot chili paste (if you are not using chili paste, add 2 cloves garlic)
• 2 medium carrots, sliced (about 12 cups)
• 2 cups broccoli florets
• 1 tablespoon canola oil
• 4 cup chopped scallions (optional)
1. Coat the beef or tofu with 4 cup of the
cornstarch, salt, and pepper in a large
bowl. Heat the 2 tablespoons of canola
oil on high heat in a wok or sauté pan and
then carefully add the cubed beef or tofu.
Cook until golden brown and crispy, about
7 to 8 minutes, stirring once or twice.
Transfer to paper towels to drain excess
fat.
2. In a separate bowl, mix the soy sauce,
orange juice, zest, water, sweet potato
puree, brown sugar, ginger, chili paste, and
the remaining cornstarch until smooth.
3. In a clean sauté pan, sauté the carrots and
broccoli in 1 tablespoon of oil for 1 to 2
minutes. Push the carrots off to the side,
add the soy sauce mixture, and bring the
sauce to a boil. Then add the beef or tofu
to the pan and coat with the sauce. Cook 1
to 2 minutes more, until the sauce thick-
ens. Garnish with scallions, if using, and
serve immediately.
Prep: 20 minutes
Cook: 20 minutes
Yield: Serves 4
This is a leaner version of a dish I would always order on my birthday when I was a little girl. Sometimes I’ll make it extra spicy for Jerry or substitute tofu for our vegetarian friends. Any way it’s delicious!
Orange Beef
With beef:
Calories: 457, Carbohydrate: 28 g, Total Fat: 20 g,
Saturated Fat: 4 g, Sodium: 445 mg, Fiber: 3.5 g
With tofu:
Calories: 303, Carbohydrate: 31 g, Total Fat: 14 g,
Saturated Fat: 1 g, Sodium: 355 mg, Fiber: 4 g
{ 1500 Crowd-Pleasing reCiPes From suPPers & soCials }
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