My copy of The Sneaky Chef cookbook is due back at the library soon, so I thought I’d post some final thoughts on my experiments.
This weekend, I tried making the “beefed up onion soup” from the Secret Chef cookbook.
I won’t be making it again.
The recipe was simply too sweet. It called for vidalia onions, pomegranate juice, and the orange puree which has carrots and sweet potatoes. I guess you can see why it would be a bit sweet!
I’m sure it was plenty healthy, but it just didn’t work for me. Next time I make onion soup, I’ll use several types of onions and base it more off of the Panera Bread recipe instead. If I have some puree on hand, I might toss it in, but I just don’t know.
Last night, I made some Sneaky Chef marinara sauce. It had canned tomatoes, tomato paste, an onion, seasonings, and some white and orange puree in it. It, too, was on the sweeter side but it was decent. Not the best marinara I’ve ever had, but I’m sure it was plenty healthy.
The best recipes we’ve tried from the cookbook were the hummus and the strawberry/banana smoothies. I’ll likely be making those two again.
I don’t think I’ll have a chance to try any more recipes before I need to return my book. That means, I won’t have a chance to try the purple puree (baby spinach and blueberries) or green (baby spinach, broccoli, green peas) or a few other simpler ones.
The bottom line:
Of the four recipes I tried this week, two were keepers, and two were “no thanks, I don’t want seconds.”
Making the purees did take a little while, but once you do it, you typically will have enough to last for several recipes. Based on the puree flavor, I think the white puree (cauliflower and zucchini) would be the easiest to hide in foods, since it’s more bland than the orange (carrot and sweet potato).
I might try to experiment on my own by adding my own veggie purees to my own recipes.
But, for now, I won’t be buying my own copy of the book. I might on down the road, especially if I have a hard time on my own.