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/

One Simple Change

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Because sometimes it’s the simplest things that can make the biggest difference. Congratulations to my friend Winnie Abramson for her new delightful book, One Simple Change. It’s a petite powerhouse of great ideas and insights on how to make easy changes that can change your life. Just imagine how wonderful it would be if each week we did one small easy thing for ourselves! As Winnie describes it:

One Simple Change takes a holistic approach. It will help you discover how to live in a way that will make you feel great while you decrease your risk for a number of chronic diseases. In addition making the simple changes suggested in this book with benefit not just your personal health but the health of our planet as well.

As you can see from my page markers there are tons of wonderful ideas that resonated with me right off the bat. Start the day with a glass of water, eat real food, and one of my favorites- cook more. Winnie writes with an easy personal voice that offers gentle support without being preachy. Each chapter is short and succinct, making it easy to read in those off moments of the day.

Might I suggest, you can become one of the cool kids on the morning train. This gem sports a sleek design and gorgeous orange cover which will look chic when you pull it out of your handbag, (like my pal Maggie Batista at Eat Boutique does). This is the sort of book that makes for a great Holiday gift. Think stocking stuffer, Secret Santa. Or even better, get a bunch of copies for the office and get everyone in on making One Simple Change together!

OSC1

With Winnie’s permission A Healthy Hunger will be running a regular column on this concept. I’ve done a more extensive review of the book, which you can read here. The first installment is A Healthy Breakfast. I’m including the recipe here, but please pop over and read the full post on why and how to make this a part of your day.  

EggandGrits

Poached Eggs and Grits with Spinach and Smoked Salt
This is a bowl of goodness that can be easily transformed into different taste profiles. The scallions, sesame oil and smoked salt give this version an Asian flair. Add salsa and beans for a Mexican touch!
Print
116 calories
7 g
186 g
6 g
7 g
2 g
298 g
534 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
298g
Servings
4
Amount Per Serving
Calories 116
Calories from Fat 55
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 186mg
62%
Sodium 534mg
22%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
3%
Sugars 0g
Protein 7g
Vitamin A
34%
Vitamin C
8%
Calcium
5%
Iron
9%
* 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 Grits, quick cooking
  2. 3 cups water
  3. 1/4 tsp salt
  4. 4 eggs, large, preferably organic
  5. 1-2 tablespoons white vinegar
  6. 2 cups baby spinach leaves
  7. 1 scallion, sliced
  8. 1 teaspoon toasted sesame oil
  9. 1/2 teaspoon smoked salt
Instructions
  1. Set a medium sauce pan with 2" of warm water with the vinegar on the stove to boil. Reduce to a simmer and carefully crack each egg into the water. The vinegar will bind the egg so it will contain itself.
  2. Gently simmer the eggs for 4 minutes, or until desired doneness.
  3. Meanwhile, in another saucepan, warm the 3 cups of water with 1/4 teaspoon of salt and bring the the boil. While stirring add the grits. Lower the heat and cover. Cook for 5 minutes, stirring occasionally until thickened.
  4. Divide the grits between 4 bowls, sprinkle the spinach leaves on top, add the egg. Finish the dish with the sliced scallion, a few drops of sesame oil and a sprinkling of smoked salt.
Notes
  1. A double batch of grits can be made and refrigerated to be reheated another day. Use within 3 days.
  2. Personal note: I sometimes make my grits in my rice cooker. This relieves me of having to watch the pot and I find it easier to clean than a pan.
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calories
116
fat
6g
protein
7g
carbs
7g
more
A Stack of Dishes http://www.astackofdishes.com/

Chocolate Oat Cookies: and a visit to NYC

Chocolate Oat Cookies~A stack of dishes.comI needed me a fix. I needed some grit and grime and short attention spans. I needed to walk briskly down sidewalks that required stealth navigation, and I needed the outrageous roar of the subway. I needed a dose of NYC.

Not desiring or requiring anything particular as a gift for my upcoming birthday, I requested a ticket to take me back to the concrete canyons, so that I could spend a long weekend hanging with my kids, and getting my fix on.

My beautiful wife joyfully indulged me.

A Stack of Dishes.com

I love both of these sentiments!

We spent our time walking the streets like tourists, an act I never fully enjoyed as a full time citizen. We wandered flea markets, perused specialty stores, nibbled and drank. My “kids” are all in their 20’s now- beautiful grown adults. It was a marvel simply to move with them, observe them taking in the world as whole people. We laughed and told stories, walked with arms linked or around waists, and took it all in together. Of course I still felt like mother duck parading along with my littles in tow, and what a delicious feeling that is. [Read more…]