Posts Tagged cornbread

Kitchenawesomeness

Sorry for not posting over this long weekend. I took Thursday and Friday off and was shipped to my home to help my mother darling dearest cater her AMAZING Chinese food at a fair. As a result went to bed at 11:30 Thursday night, and 2AM Saturday night. Needless to say, Sunday my brain was non-existant and barely recovered enough on Monday to arrive at work this morning. I think I have a few brain cells to spare to share my few recipes I created on the weekend!

Friday I made a delicious Tuna vegetable salad that I can’t remember what exactly I put in it, I also didn’t take pictures so I can’t share that, sorry!

On Sunday I was craving ridiculously, Paul and I don’t have a bbq in the city so when we go to my parents I pretty much want my dad to bbq the whole time we are there, literally. So I was craving bbq sausage, but mum and dad didn’t have anything, hence I go to the freezer and start digging, my mum comes to find my hand in the cookie jar and helps me find something that we can put on the bbq, and we find scallops! There was left over turkey bacon from breakfast, so.. scallops wrapped in turkey bacon! Weeeee!!!!!!!! We also bbqued zucchini, ooohhh man, delish!

Yesterday was pretty productive, in the morning I made two batches of my awesome cornbread, except this time, I baked it in… CAST IRON BABY!!! Really, honestly, that’s the only way to go, it tastes soo much better, it bakes better and and and and…. it’s just awesome!

Last night for supper, I had a little burst of energy (which is really rare these days because I’ve been feeling so ill for the past month, yeah it’s still going on) and I decided to make mini pizzas! Well, I didn’t have spaghetti sauce, but I did have salsa! OH, I have totally been on a salsa binge lately, I love salsa, it’s soooo yummy and sooo good for you! Just watch out for the sodium in it.

So here’s what I used! They were very delicious, considering I didn’t have much in the fridge, they are gluten free and dairy free!

Crust

  • 2 cups of Gluten free all purpose flour
  • 1/4 cup of olive oil
  • 1/2 tsp of salt
  • 1/2 cup of warm water

 Mix altogether till the texture is like cookie dough. Flatten it out, this crust is better as a very very thin crust, it is ridiculously tastey!

For toppings I used salsa instead of tomato sauce, chopped up green peppers, sliced red onions and my dad bbqued chicken! Super yummy! Put it in the oven for 25-30 minutes till the edges of the crust are nice and crispy.

Of course I couldn’t just stop there, I had to make an additional meal for my work today! Ingredients I had in the house: Quinoa, red onions, avocado, and chickpeas. I have this love relationship with chickpeas, they are so tastey.

Quinoa chickpea salad variation #1.

1 cup of quinoa

1 avocado

1/3 cup of salsa

1/4 tsp of salt

1 stalk of celery

1/4 cup of chopped up red onions

2 TSBP of olive oil

Dash of paprika

Dash of cloves

1/4 tsp of cumin

There we have it!

 

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My efforts in the lean kitchen zone paid off… for now

¬†Yesterday I was feeling ambitious, which is rather rare because lately I’ve been fighting the flu. I was out of cornbread, and needed more food to bring for lunch.

I haven’t been eating very well lately, and by not eating very well I mean I’ve been consuming m&m’s every other day in a trail mix, and having popcorn every other day as well. That is my definition of not eating as good.

I am gluten free and dairy free, and I found this recipe a while back for gluten free cornbread, and I tweaked the recipe again, and it came out delicious! I will do my best to accurately provide the recipe for you, but I tend to not measure when I cook/bake so if you have any problems baking it, get back to me!

This is the cornbread recipe:

2 cups of yellow cornmeal

2 eggs (or egg whites)

2 cups of buttermilk (I use soy or almond milk with lemon juice/apple cider vinegar)

1 tsp of baking powder

1 tsp of baking soda

1/4 cup of grapeseed oil (or whatever you want)

1/4 cup of buckwheat flour

1 tsp of cinnamon

1 tsp of stevia

Preheat oven to 350F, mix all ingredients together and add to a pan, I use an 8 inch square pan and it doesn’t all fit, but it should fit into a large pie plate.

Bake for 20-25 minutes until tester comes out clean.

So onto my next ambition, I opened the fridge looking for something healthy to make for my lunch today and tomorrow, I found: chickpeas, broccoli, zucchini, carrots, I didn’t want to use mayo as a base and I don’t have any avocados to mush (great sadness!) so… I didn’t know where I was going with this. With only one income in the household we can’t afford to eat meat everyday so I was thinking of something else that could make my creation a little more spectacular… and then the thought came up:

LENTILS!!!!!!!

Oh, they saved the day, I boiled green lentils and added them to my salad, so this is the recipe for a very yummy lentil salad:

1 cup of green lentils

1 cup of chopped up broccoli

1 cup of zucchini (I think)

1 graded carrot

1 cup of chickpeas

4 cloves finely chopped garlic

1 tsp of dillweed

1 tsp of Mrs. Dash

1/2 tsp of cumin

1/4 tsp of salt

1 TBSP of olive oil

Mix all ingredients together and just keep adding spices till you get the taste that you want! I ate this with gluten free crackers that I got from Costco (I can’t remember the brand) and it was delicious!

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