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

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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

 

The Last Breakfast :( September 24, 2009

Filed under: breakfast — flyingbubble @ 12:55 am
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This is a recipe that Jeremiah and I created ourselves on his last morning here in Annapolis.  He drove up to Newport, RI for a temporary job as a tutor at the Naval Academy Prep School (NAPS).   This occasion was especially sad because I will be leaving for Pensacola before he returns.  We decided that instead of heading out to eat (which we seriously considered) it would make more sense for us to cook something together.  We have discovered that when we combine Jeremiah’s creativity with my knowledge of cooking (somewhat limited at this point), we can create some pretty amazing meals.  They tend to have a spicy southwestern flavor so that must be our style.  This dish was created by what we had on hand that needed to be used up.

Diverse Breakfast Scramble

bfastscramble1 1/2 Tomato

1/2 can whole kernel corn

1/2 yellow onion

3 eggs

1/2 cup milk

cilantro, salt, pepper to taste

dash of hot sauce

1 cup shredded cheese, divided

frozen hash browns

Jeremiah cooked up the scramble. He threw the tomatoes, corn and onion into the skillet to cook a bit first, then added the egg milk and spice mixture with half the cheese and then scrambled the eggs.  Meanwhile, I browned up the frozen hash browns, I don’t think I did it quite right since they didn’t turn brown.  It was my first time.  Once the eggs were done we plated the hash browns and topped that with the egg mixture with a sprinkle of cheese over the top.  The result was surprising good.  Next time I’d like to try my own hash browns the pre-made frozen kind was a bit bland.  I would also probably use more eggs next time but we only had 3 left.  We added milk to increase the volume enough to feed us both. 🙂

bfastscramble2

Once I double check the amounts of each ingredient (Jeremiah did all the measuring when I wasn’t looking). I’ll put together a nutritional profile for this recipe.

 

Stuffed Green Peppers September 19, 2009

Filed under: Vegetarian — flyingbubble @ 9:50 am
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stuffedpeppers1My boyfriend called me around 4pm and suggested that we make stuffed peppers for dinner.  I agreed and when I arrived at his house he showed me the two recipes he had found in his Better Homes and Gardens NEW COOK BOOK.  The cookbook came from his Grandma in Kansas and its about 2 inches thick!  He had found a meat filled version and a vegetable version.  We both jumped at the vegetable one because of the southwestern flavors. Corn and black beans are meant to be together, then add jalepenos and cheese to the mix and it doesn’t get much better!

The recipe was easy to follow and it turned out beautifully and tasted just as good as we had imagined.  We made 4 so we saved the other two for breakfast this morning, we just toss a fried egg on top and doused the whole thing with hot sauce.  Spicy breakfast is always a good way to start your morning!

Here’s the recipe:

Stuffed Green Sweet Peppers

4 large green sweet peppers

1 15oz can black beans, drained and rinsed

1 83/4 oz can whole kernel corn, drained

1/2 cup chopped onion

1/3 cup long grain rice

1-2 jalepeno peppers, chopped

1/8 tsp salt

2 Tbsp snipped fresh cilantro, or 1/2 tsp dried cilantro

3/4 cup shredded reduced fat Monterey Jack cheese (3 oz)

Directions: Fill a large pot half full of water; bring to boiling.  Meanwhile, cut tops from sweet peppers; remove seeds. Chop sweet pepper tops, set aside. Add whole sweet peppers to boiling water; return to boiling. Reduce heat and cook, covered, for 4 to 5 minutes or till just tender.

stuffedpeppers2Meanwhile, in a medium saucepan combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalepeno peppers, salt, and 1 cup water. Bring to boiling; reduce heat.

stuffedpeppers

Cover and simmer about 15 minutes or till rice is tender. Stir in cilantro and half of the cheese; toss to mix. If necessary , let the rice mixture stand, covered, about 5 minutes or till water is absorbed.

stuffedpeppers3

Fill sweet peppers with rice mixture. Place in a 2 quart square baking dish; sprinkle with remaining cheese. Bake, uncovered, in a 400 degree oven about 15 minutes or till cheese melts. Makes 4 main-dish servings.

Nutrition facts per serving: 248 calories, 5 g fat (2g sat fat), 15mg cholesterol, 602mg sodium, 42g carb, 7g fiber, 16g protein                                                                                                                                               Daily Values: VitA 8%, VitC 107%, Calcium 17%, Iron 17%

stuffedpeppers4stuffedpeppers5 The breakfast version with a fried egg and hot sauce, equally as good 🙂