Rosemary and Corn Kernel Quick Bread

Rosemary Cornbread~ A stack of DishesI’ve been thinking about making some kind of Corn Quick bread for a couple of weeks now. I wanted something to eat for breakfast as I run out the door, but not anything sweet. I was thinking about something earthy and toothsome, and light on the tummy would be good too.

I am a so-so fan of cornbread really. Mostly I find it dry. Not a bad thing when pairing it with a soup or stew, but as a breakfast treat, eh… This recipe is quite the opposite. It’s moist and light, and the corn adds a some natural sweetness and chew. The rosemary is a bit of a surprise. To be honest, I started out thinking about cheese and jalapeños, or peppers and feta, something along those lines. The rosemary was  a last-minute inspiration, largely due to the fact that a bunch of it was sitting in my fruit bowl for no good reason. The combination is fantastic! A happy chance.

I also did something different with this batch. Like a good Southern wife, I pre-heated the pan in the hot oven before filling it. I think this really made a difference too as the cornbread gets good heat from all sides. No extra work either. I just placed the pan in the oven as it was heating and pulled it out when I needed it. I’m sold.

cornbread Slices~ A stack of Dishes

Rosemary and Corn Kernel Quickbread
A moist and tender bread that gets some natural sweetness and chew from corn kernels.
Print
205 calories
31 g
50 g
6 g
7 g
1 g
128 g
301 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
128g
Servings
8
Amount Per Serving
Calories 205
Calories from Fat 57
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 50mg
17%
Sodium 301mg
13%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
7%
Sugars 5g
Protein 7g
Vitamin A
4%
Vitamin C
5%
Calcium
19%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup cornmeal
  2. 3/4 cup AP flour
  3. 4 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 2 large eggs, beaten
  7. 1 1/2 cup lowfat cultured buttermilk
  8. 2 tablespoons canola oil
  9. 2 cups corn
  10. 2 tablespoons minced fresh rosemary
Instructions
  1. Preheat oven to 425˚ and place an 8x8" pan (or 6x9" like the one I used) in the oven to preheat too.
  2. In a large mixing bowl add: cornmeal, flour, baking powder, baking soda and salt. Stir to combine.
  3. Add the eggs, buttermilk, oil, corn and rosemary and stir until just mixed. Do not over mix.
  4. Carefully remove the pan from the oven and coat with cooking spray. Pour in the batter and place into the oven until a toothpick comes out of the center cleanly. About 30 minutes.
Notes
  1. Try not to eat it all at once- and as good as this is as a breakfast treat- it would go equally as well with a bowl of chicken soup too.
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calories
205
fat
6g
protein
7g
carbs
31g
more
A Stack of Dishes http://www.astackofdishes.com/

Chickpea Flour Crepes with Coconut Curry Vegetables

Chickpea Flour Crepe~A Stack of Dishes

My days have been hectic here getting into the rhythm of the new business and website, A Healthy Hunger. There is nothing like the feeling of creating something from nothing. It’s so exciting and powerful, and not to mention nerve wracking. I feel like I am living in a matrix of decisions with one complete thought balancing out, or influencing, another. I find myself getting lost in thought at random moments as I think through ideas and try them on for size in my mind. It’s heady fun stuff, and my friends that know me well know that this is my best playground.

Pam and I have also decided to fulfill a bucket list dream: to hike Machu Picchu. We will be doing the 4 day hike later this Spring. I am told it will be a tough (but not impossible) hike. As a result, Pam and I have flung ourselves headlong into long workout and conditioning plans. I love having a goal, and as a past marathoner and triathlete- I LOVE the challenge. As much as I love writing, the payoff is many hours sitting at my desk, and this past year while I finished my Master’s work, I was sitting more than ever. Now, once again, I am sweaty more days than now and my laundry loads are mostly workout wear.

The first weeks were creaky and stiff as I geared these aging bones back up to speed. Which, by the way, has given me renewed respect for anyone at ANY age starting and sustaining a workout plan for the first time. After about 4 weeks of fatigue and heaviness, my muscles are now responding and I find myself not only looking forward to gym time, but actually craving it. Yes! I’ve finally reached the zone. Like an airplane on take off, I’ve pulled through the turbulence and now at a cruising altitude. Still lots of work, but I’ve got some loft now.

Chickpea Crepe with Coconut Curry Vegetables~ A Stack of DishesHealthier eating is naturally on the top of our list too. While Pam plans our workouts I am in charge of our nutrition. Lots of vegetables and lean proteins, and plenty of herbs and spices to help with building our muscles and curtailing inflammation. We are growing leaner and meaner.

Our main meal is lunch, or more precisely post workout. This dish is something we would eat in the evening along with a green salad. Pretty too, don’t you think?

Chickpea Crepes with Coconut Curry Vegetables
Print
251 calories
31 g
2 g
11 g
10 g
2 g
221 g
250 g
9 g
0 g
9 g
Nutrition Facts
Serving Size
221g
Servings
6
Amount Per Serving
Calories 251
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 2mg
1%
Sodium 250mg
10%
Total Carbohydrates 31g
10%
Dietary Fiber 9g
36%
Sugars 9g
Protein 10g
Vitamin A
64%
Vitamin C
36%
Calcium
14%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup garbanzo bean flour
  2. 1 cup water
  3. 2 Tablespoons olive oil
  4. 1/4 teaspoon ground cumin
  5. 2 tablespoons black sesame seeds
  6. 1/2 teaspoon salt
For the filling
  1. 1 tablespoons canola oil
  2. 2 cups diced eggplant
  3. 1 cup diced carrot
  4. 2 cups cauliflower
  5. 1/2 cup diced onion
  6. 1 tablespoon grated ginger
  7. 1 tablespoon Madras curry powder
  8. 1 clove garlic, minced
  9. 1 can low fat coconut milk
Instructions
  1. In a blender combine the garbanzo flour, water, oil and cumin. Blend until smooth. Add water to make a heavy cream consistency and then add the black sesame seeds and salt. Set aside to rest 10 minutes.
  2. To make the crepes: heat a small nonstick frying pan over medium/high heat. Coat with cooking spray. Add 4 tablespoons of batter to the pan and swirl to evenly coat the bottom. Cook until the batter sets, then flip over and cook one minute on the other side. Turn out onto a plate. Repeat with the remaining batter.
  3. To make the filling: In a large sauté pan, warm the oil over medium heat. Add the vegetables and cook gently for about 5 minutes. Add the ginger, garlic and curry powder and toss with the vegetables for 2 minutes. Add the coconut milk and bring to the boil. Reduce to heat to a simmer and cook unit the sauce has thickened and the vegetables are tender.
  4. To serve: lay down a crepe and place about a cup of mixture in the middle. Fold up the bottom then the two sides. Serve with yogurt if you desire.
Notes
  1. You may use any combination of vegetables here. String beans, asparagus, squash, etc., all work equally well. For extra oomph you may also add tofu or tempeh.
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calories
251
fat
11g
protein
10g
carbs
31g
more
A Stack of Dishes http://www.astackofdishes.com/

Cauliflower Soup Made with Bone Broth

Cauliflower Soup with Bone Broth~ A Stack of DishesEvery year after either Thanksgiving or Christmas dinner, I am left with the turkey carcass, and like so many things, I say to myself- “I’m going to make stock out of that”, and then I don’t.

This year I finally got un-lazy and pulled out my huge stock pot. Though rather than just make broth, I decided to make bone broth, a nutrient dense and flavorful broth.  By simmering the bones for a long long time, a lot of the minerals and nutrients are removed from the bones and meat creating a broth that is rich in amino acids, gelatin, calcium and magnesium, plus more. The gelatin is  known for aiding in digestion, essential for those on the GAPS diet. The broth contains natural glucosamine and chondroitin, which is thought to be therapeutic for joints. The broth also contains proline, which along with vitamin C is great for your skin. The gelatin and collagen also support skin health.

So you can see that this liquid is quite the elixir, but the best part?? It’s delicious!! and couldn’t be easier to make.

cauliflower soup~A stack of dishesInto a stock pot I added the turkey carcass, the turkey wings, an onion, a couple of cloves of mashed garlic, a handful of rough chopped carrots, 2 celery stalks and 2 tablespoons of vinegar and covered the whole lot with fresh water. I then simmered it, covered, all day. It simmered as I cleaned up the wrapping and gift bags, it simmered when I swept and washed the floor, it simmered when I went to the gym, it simmered when I called my Mom and told her about the beautiful gravy and mashed potatoes I made the day before… you get the idea. It just does it’s thing while I did mine.

Finally at the end of the day I strained the liquid through a fine sieve and that was that. The result was a rich luscious broth that cooled into a jelly. (which got me to thinking about making soup dumplings… hmm)  This time when I tossed the carcass into the trash, I felt victorious.

My batch yielded 3 qts of gorgeous broth, which is delicious on it’s own, but I decided to make cauliflower soup. Into a large pot I sweated a pile of onions, a couple of cloves of garlic and some minced celery. Then I tossed in a couple of cups of the afore mentioned mashed potatoes, half a head of cauliflower rough chopped, and a quart of the broth. After about a half hour of low simmering, I pureed it all, added some milk, and the result?

The result was this conversation: [Read more…]