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RECIPE: GOLDEN CORN BREAD
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For Thanksgiving…and beyond. This slightly sweet corn bread can be served before, during, or at the end of a meal.
SERVINGS 9
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INGREDIENTS
1 cup unbleached all-purpose flour
3/4 cup (organic*…skip the GMOs) cornmeal
3 tablespoons organic sugar
1 tablespoon (aluminum-free*) baking powder
3/4 teaspoon (sea*) salt
2/3 cup (organic…skip the pesticides, animal hormones and drugs*) milk
4 tablespoons (organic…skip the pesticides, animal hormones and drugs*) butter or margarine, melted
1 large (organic*) egg*ChemicalFreeSkinny recommendations
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PREPARATION
1. Preheat oven to 425 degrees F. Grease 8-inch square baking pan.2. In medium bowl, with wire whisk, stir flour, cornmeal, sugar, baking powder and salt. In small bowl, with fork, beat milk, melted butter, and egg until blended. Add egg mixture to flour mixture; stir just until flour is moistened (batter will be lumpy).
3. Spread butter evenly in prepared pan. Bake until golden and toothpick inserted in center comes out clean, 20 to 25 minutes. Cut corn bread into 9 squares; serve warm.
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(Recipe: thedailygreen.com)
RECIPE: Veggie Picnic! (or…another On-the-Go Food)
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Picnics in the Park: Vegetarian Tex-Mex Puff Pockets!
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Makes 8 Adult-Sized Pockets
For our picnic-perfect Old Fashioned Oatmeal Cookies (pictured above), click here. ________________________
Picnics in the Park: Vegetarian Tex-Mex Puff Pockets Recipe
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Ingredients for 8 pockets:
1 sheet of frozen (additive-free, food coloring-free, preservative-free*) puff pastry dough, defrosted according to package directions8 oz. (organic*) cream cheese at room temperature
1 Jalapeno Pepper, seeded and minced
½ (organic*) red bell pepper, seeded and chopped fine
1 lb. fresh (organic*) spinach, washed and coarsely chopped
olive oil
1 teaspoon minced garlic
4 scallions, green and white parts chopped fine
4 oz. white mushrooms, chopped
2 teaspoons ground cumin
4 oz. grated (organic*) Monterey Jack cheese
4 oz. grated (organic*) cheddar cheese
Egg wash:
1 large (organic*) egg beaten with 1 Tablespoon of water*ChemicalFreeSkinny recommendations
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Directions:
1. Preheat the oven to 375 degrees.2. In a medium-size sauté pan, heat the olive oil over medium-high heat and briefly sauté the spinach until limp and bright green. Remove the spinach from the pan and squeeze it dry with paper towels. Set aside.
3. Using the same pan, add a bit of oil if needed and sauté the chopped mushrooms and garlic until the mushrooms are pale gold, about 5 minutes. Again, remove from pan, squeeze dry and mix with the spinach.
4. Place the remaining ingredients in a medium-size mixing bowl and beat with an electric mixer until well blended. Fold in the cooked veggies.
5. Using a floured rolling pin roll out the pastry on a well-floured surface to measure 16” x 16”.
6. Cut the pastry into 8 equal squares. Cut each square diagonally to form a triangle.
7. Divide the filling equally between 8 of the triangles, spooning the filling onto the center of the triangle.
8. Moisten the edges of each triangle and place the unfilled pastry triangle over the filled piece. Press the edges together with the tines of a fork to seal. Gently, using the heel of your hand, press on the top of the pastry to nudge some of the filling towards the edges, but only up to about ½ inch from each edge so that it doesn’t spill out. It will spread further during the baking process as the cheeses melt.
Note: If preparing a double batch with the suggested ingredients for children, or preparing a single batch but want smaller portions for the little ones, cut their pastry into 2 ½ inch squares and don’t cut them into triangles. Simply cover the filled portions with another 2½ inch square, and press the moistened edges together as described above.9. Place on a cookie sheet that is lined with parchment paper and refrigerate for 10 minutes.
10. Lightly paint the top of each pastry with the egg wash. Bake for 30 minutes until golden and puffed. Serve either warm or at room temperature.
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(Recipe modified from: feastonthecheap)
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RECIPE: HEALTHY SUNDAY MORNING BREAKFAST (OR GRAB-N-GO FOOD!)…
Baby Bran Muffins
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Baby Bran Muffin Recipe
These bran muffins are delicious hot out of the oven with a touch of butter and sprinkled with a few grains of salt. They are made from a yogurt and whole wheat base with minimal butter and can certainly hold their own against their not-as-nutritious counterparts.
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Ingredients
2 cups (organic*) white whole wheat flour OR stone ground whole wheat flour
1 1/2 cups (additive-free*) wheat bran
3/4 teaspoon fine grain sea salt
1 1/4 teaspoons (aluminum-free*) baking soda
2 tablespoons raw natural cane sugar OR (organic/sulfite-free/unsulfured*) brown sugar
2 cups full fat (organic*) yogurt
1 egg (organic*), lightly beaten
1/2 cup honey, preferably a light honey such as clover
2 tablespoons melted (organic*) butter
1 cup of add-ins of your choice - (sulfite-free/unsulfured*) raisins, chopped dried fruit, nuts, etc (optional)*ChemicalFreeSkinny recommendations
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Directions
Preheat oven to 425F degrees, racks in the middle.
In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.
Makes about two dozen tiny bran muffins or one dozen larger ones.
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(Source: 101cookbooks.com;adapted from Bran Muffin recipe in The New York Times Natural Foods Cookbook published 1971.)
