Yogurt Corn Bread with Winter Squash

Adapted from the American Medical Association FAMILY COOKBOOK

This is a simple and light cornbread recipe.  

The squash or pumpkin adds a bit of flavor and color (and nutrition).

I like making this in a mini-loaf pan like this 

¾ cup yellow cornmeal

¾ cup flour (any combo of white and wheat)

2 T sugar

1 ½ t. baking powder

½ t. baking soda

½ t. salt

1 whole egg + 1 egg white

1 cup plain nonfat yogurt

½ - ¾  cup mashed winter squash or pumpkin

2 T vegetable oil

In one bowl mix the dry ingredients

In another bowl whisk the wet ingredients (or mix in a food processor)

Stir the yogurt mixture into the dry ingredients and whisk gently, until the batter has no lumps.

Coat baking pan with vegetable oil spray. 

I like to use a mini-loaf pan, but you can use a regular muffin tin or an 8” X 8” baking pan.

If you like, heat the pan before adding the batter – it makes for slightly crispier outsides.

Bake in 425 oven until the corn bread is golden brown on top and begins to pull away from the sides of the pan.

Mini-loaves or Muffins:  about 15 minutes

Square pan:  about 20 minutes

Upside-Down Peach Pudding Cake

We've loved the family fave "Chocolate Almond Pudding Cake", so I thought I'd try a new pudding cake recipe.  This one is astonishingly easy, and very satisfying.....and it looks good too!

1 T unsalted butter
1 c. white flour
1 c sugar (I used less)
1 c skim milk
1 t. baking powder
1/2 t. baking soda
1/8 t. salt
(I also added a little bit of almond extract.)
1 lb peach slices (I used ones that I had peeled, sliced, and frozen --recipe says you can substitute canned plums or peaches or cherries)

Preheat oven to 350.

Place butter in 13 X 9 baking pan and set in oven long enough for butter to melt.  Remove pan from oven, tilting this way and that to coat evenly with butter. (I did this in the microwave)

Next, add to pan, in order listed BUT WITHOUT STIRRING:  flour, sugar, milk, baking powder, baking soda, and salt.  Whisk or fork briskly just enough to combine -- batter should be lumpy.  Fold in frozen peach slices, distributing evenly.

Bake uncovered until nicely browned -- 20-30 minutes.

Pickled Cherries

Enjoy the deep rich flavor of cherries with a little "zing".  The hardest part of this recipe is pitting and stemming the cherries - be prepared for stained fingernails!   I used a few drops of hot sauce instead of red pepper flakes and I substituted cardamon pods for coriander seeds.  I also added a pinch of salt.  This recipe is from Bon Appetit, June 2011

Ingredients

• 3/4 cup distilled white vinegar
• 1/4 cup sugar
• 2 teaspoons whole black peppercorns
• 1 teaspoon coriander seeds
• 1/2 teaspoon crushed red pepper flakes
• 1 pound fresh cherries, stemmed and pitted
• 1 large rosemary sprig

Preparation

• Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar.
• Reduce heat to medium; simmer 5 minutes.
• Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan.
• Add cherries and rosemary to saucepan.
• Simmer until cherries are tender, 3-5 minutes.
• Transfer cherries and rosemary to a 1-qt. mason jar.
• Pour in enough pickling liquid to cover cherries.
• Cover and chill.
•  Can be made 1 month ahead. Keep refrigerated. Strain before serving.

Tomato and Sweet Corn Pie

Awesome use of fresh tomatoes, onions, corn, and basil from the farmers market! This recipe is adapted from The Best Remedy (previously Eat Make Read).

Serves 6

1 9-inch pie shell (I definitely recommend homemade - try this recipe with white flour or this one with spelt or whole wheat flour)

2 yellow onions, sliced and caramelized (recipe here)

3 cups tomatoes - either 1 pint of cherry tomatoes, halved, or 3-4 regular tomatoes, cut in half horizontally, squeezed to remove excess juice, and roughly chopped

2 ears of corn, kernels removed, about 2 cups1/4 cup basil (about 8 leaves), sliced

1 1/2 cups sharp cheddar cheese, grated (or a combo of cheeses - gruyere, monterrey jack, or mozarella would all be good)

1/2 cup mayonnaise (if you're not a mayonnaise person, you could try greek yogurt mixed with a small amount of white vinegar)

1 teaspoon (or more to taste) of Sriracha

Salt and freshly ground black pepper

1. Preheat oven to 350°F.

2. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

3. Sprinkle the bottom of the pre-cooked pie shell with caramelized onions. Spread the chopped tomatoes and corn over the onions. Sprinkle the sliced basil over the tomatoes and corn.

4. In a medium bowl, mix together the grated cheese, mayonnaise, Sriracha, a sprinkling of salt and freshly ground black pepper. Spread the cheese mixture over the tomatoes.

5. Place in oven and bake until browned and bubbly, about 35 minutes.

Hamburger Nests   

modified  from “Simply the Best” Weight Watchers cookbook

Though we don't eat very much meat, this recipe is a family favorite.  We especially enjoy the hamburger nests as snacks the next day. 

12 slices of bread (whole-wheat or white)

1 pound ground beef or beef/turkey mixture

1 finely chopped onion

3 T bread crumbs

1-2 eggs, lightly beaten

2 minced garlic cloves

¼ t. pepper

½ t. salt

add other seasonings to taste

½-1 cup barbecue sauce (I prefer home-made sauce)

½-1 cup shredded cheese

• Spray 12 muffin cups with cooking spray.
• Place 1 slice of bread into each muffin cup, pressing firmly to mold into the shape of the cup.
• In medium bowl, combine meat, onion, bread crumbs, eggs, garlic, salt, pepper, spices
• Spoon meat mixture evenly into bread-lined muffin cups
• Top each with a dollop of barbecue sauce and a sprinkling of cheese.
• Bake at 350 until the meat is cooked through and browned, about 25 minutes.

You'll never make Scrambled Eggs the same way again

I saw this recipe in Bon Appetit last month and was intrigued. Could a new method really produce a different kind of scrambled eggs? YES. These scrambled eggs are unlike any I've ever made - soft, rich, melt-in-your mouth. I'll never make scrambled eggs the same way again.

"The Softest Scramble"

Serves 2

INGREDIENTS

4 large eggs

1 1/2 Tbsp. tablespoons chilled unsalted butter

Cayenne pepper

Kosher salt

PREPARATION

Combine eggs and butter in a small room-temperature saucepan and season lightly with cayenne and salt. Place over medium-low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3–4 minutes total. (If mixture begins to stick to pan while cooking, remove from heat; whisk gently for 30 seconds, then continue cooking over heat.) Remove from heat. Season with salt; divide among small bowls.

Almond-Chocolate Pudding Cake

Modified from Have your Cake and Eat It Too. This cake is one of our absolute family favorites. The cake appears glazed on top and has deep rich gooey chocolate pudding underneath. VERY SIMPLE and very popular with guests.

1 c. sugar, divided

1 cup white flour

¼ t. salt

2 t. baking powder

¼ c. canola oil

½ c. low- or no-fat milk

1t. vanilla

½ t. almond extract

¼ c. unsweetened cocoa

1 c. boiling water

Coat 8” square cake pan with cooking spray.

Combine ½ c. sugar, flour, salt, and baking powder.

Whisk in oil, milk, and both extracts.

The batter will be quite stiff.

Scrape the batter into the pan and smooth the top.

Stir together cocoa and remaining ½ c. sugar.

Sprinkle this mixture over the batter.

Pour boiling water over the batter. Do not stir.

Bake for 25-35 minutes, until the top of the cake looks crisp and crackled and a cake tester inserted into a “cakey” area comes out clean.

Cool for about 5 minutes.

Serve warm from the baking pan.