Food Flight

An aviator's culinary adventures

Chile-Cheese Cornbread January 12, 2010

Filed under: Bread,Snacks,Vegetarian — flyingbubble @ 8:51 pm
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Today I added a tag cloud to my blog (you may notice it if you scroll down the right hand side).  I was anxious to see which word appeared the biggest, meaning it’s the most common tag for my recipes.  Most people who know me would assume that my most common tag has to be cookies, brownies, sugar, syrup, chocolate or any other sweet word imaginable.  To everyone’s surprise my most common tag is actually cheese!  I apparently can’t cook without it.  Looking back through my recipes, I have made a lot of quesadillas, pizzas and other cheese related dishes.  I make no promises to continue or discontinue my excessive use of cheese but it’s nice to be aware of my cheesy bias.  I chose to cook today’s recipe before I had seen the tag cloud so here’s another cheesy food I’ve made.  I bought a Weight Watchers cookbook at a thrift store for 50 cent a while back and I just found it at my mom’s house.  Since my cookbooks of choice are all in Florida I decided to try making a few from this book.  The batter was very easy to whip up and clean up after.  Aside from waiting 30 minutes for the bread to cook this is a great quick and easy recipe.

Ingredients:

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup nonfat dry milk powder

1 tablespoon sugar

1 cup water

1/2 cup egg substitute

2 tablespoons vegetable oil

3/4 cup (3 oz) shredded 40% less fat Cheddar cheese

1 (4 oz) can chopped green chiles, drained

DIRECTIONS:

1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.

2. Combine water, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.  Stir in cheese and green chiles.

3. Pour batter into an 8in square baking dish coated with cooking spray.  Bake at 375 for 30 minutes or until cornbread is golden.  Yield: 16 servings.

NUTRITION: (per serving) 107 calories, 15.3g carbohydrates, 3g fat (.9g saturated), 0.7g fiber, 4.6g protein, 4mg cholesterol, 125mg sodium, 138mg calcium

 

Gingerbread House! December 12, 2009

Filed under: Bread,Dessert — flyingbubble @ 12:42 pm
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Wow, I didn’t realize it had been over a month since my last post here.  I’m sorry to leave everyone hanging for so long, especially over Thanksgiving, I probably should have posted something.  I spent that holiday in South Carolina with my roommate and didn’t do the cooking.  I just haven’t done much noteworthy cooking in a while.  I’m here now to change this terrible trend with some new posts.  I never built a gingerbread house growing up so I decided that this would me my year to finally make one.  I cheated a bought a kit so all I really had to do was construct and decorate.  I needed to take some baby steps before diving into a gingerbread house from scratch.  Here are some photos of the house that has been sitting on our counter for the last two weeks.  I even put our house number on the front! 🙂

 

Pumpkin Muffin Showdown October 25, 2009

Filed under: Bread,Dessert — flyingbubble @ 7:30 pm
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The Chocolate Brownie muffins I posted earlier gave me the idea to try making pumpkin muffins.  I wasn’t sure how they would turn out since the brownie muffins don’t really taste like pumpkin.  I bought a spice cake mix and a white cake mix so I could see which gives a stronger pumpkin flavor.  While perusing the baking aisle I noticed a package of squeeze-on cream cheese frosting so I picked that up as well knowing it would be the perfect complement to my pumpkin muffins.  I’m not going to repost the recipe, its the exact same steps as the brownie muffins, just using different cake mixes.  They both came out wonderfully! The white cake pumpkin muffin seemed fluffier but that could be because they were more recently “fresh from the oven”.  When I did the taste test the white cake muffins were still warm and the frosting melted all over, while the spice cake muffins were cooled.  They’re both great combinations I think its just a matter of preference, pumpkin purest vs. pumpkin spice.  What do you think?  After my roommates try both I’ll post their opinions.  I’m torn, I love the texture of the plain pumpkin but its hard to beat the complex flavor symphony of a pumpkin spice.  (Especially when you add cream cheese frosting!).  Here are the photos in case you’re not already salivating from my detailed descriptions.

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Brownie Muffins

Filed under: Bread,Dessert — flyingbubble @ 1:28 pm
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These muffins are definitely not a member of the “brownie” family so don’t let the name deceive you.  My definition of a brownie demands a moist chewy fudgy-ness that is not found in this muffin recipe.  As long as you approach these chocolatey bread puffs with an open mind, they are really awesome.  Another great quality of this recipe is simplicity! Two ingredients! Never thought you hear that about a baking recipe huh?!  Well its not entirely true since one of the ingredients is a boxed cake mix.  I don’t have much else to say about the muffins.  I definitely recommend trying them, they’re super easy and tasty.  I plan to try them again with a different cake mix so I’ll post that and let you know how it goes.  Sometimes experimenting with my own ideas doesn’t work out so well. 🙂

PS. This is also from my Hungry Girl cookbook.

“Yum Yum Brownie Muffins”  (yes thats seriously what they called it)

INGREDIENTS

1 box devil’s food cake mix (about 18 ounces)

One 15-ounce can pure pumpkin

DIRECTIONS

Preheat oven to 400 degrees.  Mix the two ingredients together.  Don’t add anything else that may be mentioned on the box, like eggs, oil or water.  The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this!  Place batter into a 12-cup muffin pan lined with baking cups or sprayed with nonstick spray.  Place pan in the oven and bake for 20 minutes.  MAKES 12 SERVINGS.

PER SERVING: 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein.

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Cornbread Muffins October 18, 2009

Filed under: Bread,Snacks — flyingbubble @ 8:58 pm
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Another great baking recipe from Hungry Girl’s 200 under 200 cookbook.  I haven’t actually cooked or baked anything for a while.  It was difficult to keep up with the blog while moving and settling into my new house in Pensacola. I’ve taken some photos but haven’t gotten around to updating until now.  Yesterday I made these amazing cornbread muffins.  Fortunately my roommate Desiree happened to already have about half the ingredients (corn meal, flour and other basics).  The batter was quick and easy to whip up. I think I may have taken them out of the oven too early.  I prefer to eat moist and soft muffins so I figured it would be better to undercook rather than overcook.  These babies came out nice and creamy on the inside though.  It was almost like eating a cornbread “pudding” muffin.  The recipe is definitely worth trying!!! They are delicious even being undercooked inside. Here’s the recipe:

Cheesy-good cornbread muffins

INGREDIENTS:

1 cup canned cream-style corn

2/3 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 cup fat-free liquid egg substitute

1/2 cup fat-free sour cream

1/2 cup shredded reduced-fat cheddar cheese

1/4 cup chopped scallions

2 tablespoons Splenda No Calorie Sweetner (granulated)

1.5 teaspoons baking powder 1/4 teaspoon salt

Optional: 1/4 teaspoon hot sauce

DIRECTIONS: Preheat oven to 375.  In a large bowl, combine flour, cornmeal, Splenda, baking powder, and salt until mixed well.  In a small bowl, mix together all of the other ingredients: corn, egg substitute, sour cream, cheese and scallions.  Add the hot sauce if you like. (I added some, but I didn’t measure it 🙂 hehe).  Add contents of the small bowl to the large one and stir until mixed thoroughly.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute muffin batter among the cups.  Bake in the oven for 15-20 minutes, until muffins are firm and light golden brown.  Allow to cool for a few minutes, and then enjoy!

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PER SERVING: (1 muffin) 85 calories, 1.5g fat, 240mg sodium, 14g carbs, 1g fiber, 2g sugars, 4g protein

 

Ham and Cheese Biscuit Sandwiches September 14, 2009

Filed under: Bread — flyingbubble @ 2:40 am
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This is an original recipe…. well I can’t guarantee that it hasn’t been done before but I thought of it on my own and just prayed it would bake up correctly.  Fortunately it turned out really well.

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Recipe:

I don’t have measurements on here because I just made it up as I went along.  I think I could have packed more ham and cheese into each biscuit than I did.  Its just personal preference on how much to use.  You can also do this will any meat and cheese combination.  I haven’t tried it yet but I bet you could put veggies in there too.
Ham slices, chopped

Shredded cheddar cheese

Pillsbury ready-made biscuits

I took a biscuit round and split it in half, which kind of squished the lovely circular round into two amorphous blobs.  After spreading the dough back out into a somewhat circular shape I sprinkled the chopped ham and shredded cheese on one round and then placed the other on top. Press the sides together to the seal the biscuit pocket and place on an ungreased baking sheet. Repeat with the rest of the biscuit chunks. Bake according to directions on the biscuit tube.

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Quick Chocolate Coconut Bread September 6, 2009

Filed under: Bread — flyingbubble @ 5:24 pm
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Here is the recipe that finally inspired to me to start my blog.  I borrowed a copy of Sundays at Moosewood Restaurant from my boyfriend’s elderly neighbor.  From the book’s intro

“Moosewood is a small, casual, collectively owned and operated restaurant in downtown Ithaca, a small city in the Finger Lakes region of New York State… Sundays at Moosewood are different from the rest of the week. Sunday night is ‘ethnic night’, when we serve foods from on particular ethnic, national, or regional cuisine.”

The book is organized by global region and includes a selection of recipes for each.  This bread came from the Caribbean region and I picked it because it sounded easy.  I currently don’t have some crucial kitchen tools (mixer, pans, baking sheets, whisk… etc.).  The bread was relatively easy despite realizing I had no eggs in the house and running (driving actually) to the grocery store to buy some while halfway through the recipe.  I also took the liberty of adding chocolate chips to the bread.  I’ve never eaten a bread that tasted worse because of chocolate chips.. they tend to make it better :).  The bread came out beautifully and is sweet like a muffin, I couldn’t find the unsweetened coconut that the recipe requested.  With a layer of chocolate frosting this bread could easily be a delicious cake.

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