Ingredients:
3/4 cup yellow cornmeal
3/4 cup white flour
1 tbsp. sugar
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg or 1/4 cup egg substitute
1 cup nonfat plain yogurt
2 tbsp milk
1 tbsp vegetable oil
Directions:
Preheat oven to 425F. Grease 8" square pan.
Combine all ingredients. Pour into pan. Smooth top with spatula to ensure evenness.
Bake in center of oven until golden brown and begins to pull away from sides of pan, about 20 minutes.
Serves 12
Thursday, June 13, 2013
Wednesday, June 12, 2013
Apple Gingerbread Pancakes
Ingredients:
3 cups whole wheat flour
4 tsp. baking powder
2 tsp. cinnamon
1 tsp allspice
3 eggs, beaten or 3/4 cup egg substitute
11/2 cup low fat milk
1/2 cup + 1 tbsp. molasses
1 tsp. vanilla exract
1 tbsp. veg. oil
2 tbsp. unsweetened applesauce
1 small apple, grated and drained (press in collander)
1 tsp orange zest
Directions:
Mix all ingredients together.
Heat nonstick griddle or skillet on med-low heat.
Spoon 1 heaping tablespoon batter per pancake.
Cook about 10 minutes, until bottoms are browned, flip and cook 5-10 minutes more until done.
Serves 4
3 cups whole wheat flour
4 tsp. baking powder
2 tsp. cinnamon
1 tsp allspice
3 eggs, beaten or 3/4 cup egg substitute
11/2 cup low fat milk
1/2 cup + 1 tbsp. molasses
1 tsp. vanilla exract
1 tbsp. veg. oil
2 tbsp. unsweetened applesauce
1 small apple, grated and drained (press in collander)
1 tsp orange zest
Directions:
Mix all ingredients together.
Heat nonstick griddle or skillet on med-low heat.
Spoon 1 heaping tablespoon batter per pancake.
Cook about 10 minutes, until bottoms are browned, flip and cook 5-10 minutes more until done.
Serves 4
Tuesday, June 11, 2013
Barley Pancakes
Ingredients:
3 eggs or 3/4 cup egg substitute
3/4 cup unsweetened coconut milk
1/3 cup orange juice
1 tsp. vanilla extract
3 tbsp. butter or margarine, melted
2 tbsp. honey
3/4 tsp. salt
11/2 cups barley flour
2 tsp baking powder
Directions:
Whisk together egg, milk, OJ, vanilla, butter, honey, and salt.
Stir in flour (do NOT add baking powder yet).
Allow mixture to rest at room temperature for about 15 minutes.
Preheat griddle or skillet to about 300F or medium.
When you're ready to cook, add the baking powder, stirring thoroughly.
Pour the batter onto hot surface about 1/4 cup at a time. Cook 3-31/2 minutes per side.
Serves 4
3 eggs or 3/4 cup egg substitute
3/4 cup unsweetened coconut milk
1/3 cup orange juice
1 tsp. vanilla extract
3 tbsp. butter or margarine, melted
2 tbsp. honey
3/4 tsp. salt
11/2 cups barley flour
2 tsp baking powder
Directions:
Whisk together egg, milk, OJ, vanilla, butter, honey, and salt.
Stir in flour (do NOT add baking powder yet).
Allow mixture to rest at room temperature for about 15 minutes.
Preheat griddle or skillet to about 300F or medium.
When you're ready to cook, add the baking powder, stirring thoroughly.
Pour the batter onto hot surface about 1/4 cup at a time. Cook 3-31/2 minutes per side.
Serves 4
Apple Oat Muffins
Ingredients:
2 cups peeled, finely diced apple (I use McIntosh)
1 cup quick oats
2/3 cup packed brown sugar
11/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
8oz plain, nonfat yogurt
1/4 cup nonfat milk
2 tbsp. applesauce
1 tsp. vanilla extract
1 egg or 1/4 cup egg substitute
11/2 cups all purpose flour
Directions:
Preheat oven to 400F.
Combine all ingredients.
Divide evenly between muffin cups.
Bake 20 minutes.
Serves 12
2 cups peeled, finely diced apple (I use McIntosh)
1 cup quick oats
2/3 cup packed brown sugar
11/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
8oz plain, nonfat yogurt
1/4 cup nonfat milk
2 tbsp. applesauce
1 tsp. vanilla extract
1 egg or 1/4 cup egg substitute
11/2 cups all purpose flour
Directions:
Preheat oven to 400F.
Combine all ingredients.
Divide evenly between muffin cups.
Bake 20 minutes.
Serves 12
Roasted Cauliflower
Ingredients:
1 large head cauliflower, cut into 1" florets
4 tsp olive oil, divided
2 cloves garlic, minced
2 tbsp. tahini
1 tbs. lemon juice
1/4 tsp. salt
1 tbsp. chopped parsley
1 tsp toasted sesame seeds
Directions:
Preheat oven to 425F.
Toss cauliflower with 2 tbsp. olive oil. Spread on large cookie sheet and bake 12-15 minutes (until cauliflower is tender and slightly browned).
Meanwhile, heat remaining 2 tbsp olive oil in small saucepan over medium heat. Saute garlic in oil 1-2 minutes. Stir in tahini, lemon juice, 5 tbsp. water, and salt. Simmer over low heat for 1-2 minutes. Remove from heat.
Divide cauliflower among serving plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds.
Serves 4
1 large head cauliflower, cut into 1" florets
4 tsp olive oil, divided
2 cloves garlic, minced
2 tbsp. tahini
1 tbs. lemon juice
1/4 tsp. salt
1 tbsp. chopped parsley
1 tsp toasted sesame seeds
Directions:
Preheat oven to 425F.
Toss cauliflower with 2 tbsp. olive oil. Spread on large cookie sheet and bake 12-15 minutes (until cauliflower is tender and slightly browned).
Meanwhile, heat remaining 2 tbsp olive oil in small saucepan over medium heat. Saute garlic in oil 1-2 minutes. Stir in tahini, lemon juice, 5 tbsp. water, and salt. Simmer over low heat for 1-2 minutes. Remove from heat.
Divide cauliflower among serving plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds.
Serves 4
Tamale Lentil Casserole
Ingredients:
1 tbsp. olive oil
3 cups water
2 cloves garlic, minced
1 (14oz) can tomato sauce
1 large onion, chopped
11/4 cups lentils
1 bell pepper, chopped
1 packet taco seasoning mix
Corn Bread Topping:
3/4 cup yellow cornmeal
3/4 cup white flour
1 tbsp. sugar
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg or 1/4 cup egg substitute
1 cup nonfat plain yogurt
2 tbsp milk
1 tbsp vegetable oil
Directions:
Heat oil in 3qt+ pan over medium heat. Cook onion, pepper, and garlic in oil until tender.
Stir in water, lentils, tomato sauce, and seasoning. Bring to a boil.
Reduce heat and simmer, partially covered, for 35 minutes.
Preheat oven to 400F. Grease 3qt+ baking dish.
Mix cornbread toppings together in a medium bowl.
Spoon lentil mixture into baking dish and spread corn bread topping evenly over the top.
Bake, uncovered, for 15-20 minutes or until topping is golden brown.
Serves 8
1 tbsp. olive oil
3 cups water
2 cloves garlic, minced
1 (14oz) can tomato sauce
1 large onion, chopped
11/4 cups lentils
1 bell pepper, chopped
1 packet taco seasoning mix
Corn Bread Topping:
3/4 cup yellow cornmeal
3/4 cup white flour
1 tbsp. sugar
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg or 1/4 cup egg substitute
1 cup nonfat plain yogurt
2 tbsp milk
1 tbsp vegetable oil
Directions:
Heat oil in 3qt+ pan over medium heat. Cook onion, pepper, and garlic in oil until tender.
Stir in water, lentils, tomato sauce, and seasoning. Bring to a boil.
Reduce heat and simmer, partially covered, for 35 minutes.
Preheat oven to 400F. Grease 3qt+ baking dish.
Mix cornbread toppings together in a medium bowl.
Spoon lentil mixture into baking dish and spread corn bread topping evenly over the top.
Bake, uncovered, for 15-20 minutes or until topping is golden brown.
Serves 8
Pumpkin Quiche
Ingredients:
1/2 cup Swiss cheese or similar cheese substitute, shredded
1 9" pie crust
1 cup low fat milk, or soy milk
2 eggs, or 1/2 cup egg substitute
1 tsp. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. allspice
1 cup pumpkin puree
Directions:
Preheat oven to 400F.
Sprinkle cheese over bottom of pie crust.
Whisk together milk, egg, thyme, salt, pepper, and allspice. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes.
Reduce heat to 350F and bake an additional 45 to 50 minutes (until filling has set and knife inserted in center comes out clean).
Cool at least 10 minutes before slicing and serving.
Makes 6 servings
1/2 cup Swiss cheese or similar cheese substitute, shredded
1 9" pie crust
1 cup low fat milk, or soy milk
2 eggs, or 1/2 cup egg substitute
1 tsp. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. allspice
1 cup pumpkin puree
Directions:
Preheat oven to 400F.
Sprinkle cheese over bottom of pie crust.
Whisk together milk, egg, thyme, salt, pepper, and allspice. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes.
Reduce heat to 350F and bake an additional 45 to 50 minutes (until filling has set and knife inserted in center comes out clean).
Cool at least 10 minutes before slicing and serving.
Makes 6 servings
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