I keep making and making this dense cornbread recipe from Moosewood Restaurant Low-Fat Favorites. It's really helping with my Dean Ornish freindly lifestyle. Yesterday I used a jar of baby food carrots for the pumpkin and egg substitute for the egg whites and it worked fine. I top slices of the cornbread with the following bean recipe from the same cookbook or sliced bananas and vanilla soy milk with a drizzle of maple syrup for desert. Yum!
Almost Fat-Free Cornbread
2 Tablespoons brown sugar
2 egg whites (or egg substitute equal to 2 egg whites)
3/4 cup nofat yogurt or buttermilk
1/2 cup pureed cooked pumpkin, sweet potato, or winter squash
1 cup cornmeal
1 cup unbleached white flour, sifted
1/2 teaspoon salt
1 Tablespoon baking powder
Preheat the oven to 350 degrees F. Prepare an 8-inch square or 9-inch round baking pan with cooking spray or very lightly coat it with oil. Set aside.
In a large bowl, beat the brown sugar, egg shites, yogurt or buttermilk and pumpkin until frothy.
Sift the cornmeal, flour, salt and baking powder into the mixing bowl. Gently fold the dry ingredients into the wet ingredients until just mixed. Pour the batter into the oiled pan.
Bake, uncovered, for 20-25 minutes, until a knife inserted in the center comes out clean. Serve hot or at room temperature.
Variation: For a low fat cornbread with a lighter texture add 1/4 cup of canola oil and 1 egg yolk to the wet ingredients and follow the rest of the recipe as above.
Fat Tuesday's Skinny Red Beans
I've made some changes to the original recipe which used olive oil and dried herbs. I also increased the beans.
2 cups chopped onions
1 Tablespoon minced garlic
1/3 cup veggie broth or more
1 cup chopped carrots
1 cup chopped celery
1 cup chopped bell peppers (red, green, yellow, or orange or a combination)
1 Tablespoon fresh oregano, chopped (or 1 teaspoon dried)
1 Tablespoon fresh thyme, chopped (or 1/4 teaspoon dried)
1 Tablespoon fresh basil, chopped (or 1 teaspoon dried)
1 teaspoon dried marjoram
pinch of cayenne or more to taste
3 cups chopped fresh or canned tomatoes (28 oz. can)
Two 15 oz. cans kidney beans, rinsed and drained
1 Tablespoon Dijon or spicy brown mustard
1 Tablespoon brown sugar
1 cup fresh or frozen sliced okra (optional)
salt and ground black pepper to taste
chopped fresh parsley or minced scallions
Combine the onions, garlic and 1/3 cup veggie broth in a soup pot. Cover and saute on medium heat for about 8 minutes, stirring occasionally, until the onions are softened.
Add the carrots, celery, bell peppers, oregano, thyme, basil marjoram and cayenne. Cover and cook for another 5 to 10 minutes, stirring to prevent sticking. Add more veggie broth if this happens.
When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, brown sugar and okra, if using. Simmer gently for 5 to 10 minutes.
Add salt and pepper to taste and serve topped with parsely or scallions.
Almost Fat-Free Cornbread
2 Tablespoons brown sugar
2 egg whites (or egg substitute equal to 2 egg whites)
3/4 cup nofat yogurt or buttermilk
1/2 cup pureed cooked pumpkin, sweet potato, or winter squash
1 cup cornmeal
1 cup unbleached white flour, sifted
1/2 teaspoon salt
1 Tablespoon baking powder
Preheat the oven to 350 degrees F. Prepare an 8-inch square or 9-inch round baking pan with cooking spray or very lightly coat it with oil. Set aside.
In a large bowl, beat the brown sugar, egg shites, yogurt or buttermilk and pumpkin until frothy.
Sift the cornmeal, flour, salt and baking powder into the mixing bowl. Gently fold the dry ingredients into the wet ingredients until just mixed. Pour the batter into the oiled pan.
Bake, uncovered, for 20-25 minutes, until a knife inserted in the center comes out clean. Serve hot or at room temperature.
Variation: For a low fat cornbread with a lighter texture add 1/4 cup of canola oil and 1 egg yolk to the wet ingredients and follow the rest of the recipe as above.
Fat Tuesday's Skinny Red Beans
I've made some changes to the original recipe which used olive oil and dried herbs. I also increased the beans.
2 cups chopped onions
1 Tablespoon minced garlic
1/3 cup veggie broth or more
1 cup chopped carrots
1 cup chopped celery
1 cup chopped bell peppers (red, green, yellow, or orange or a combination)
1 Tablespoon fresh oregano, chopped (or 1 teaspoon dried)
1 Tablespoon fresh thyme, chopped (or 1/4 teaspoon dried)
1 Tablespoon fresh basil, chopped (or 1 teaspoon dried)
1 teaspoon dried marjoram
pinch of cayenne or more to taste
3 cups chopped fresh or canned tomatoes (28 oz. can)
Two 15 oz. cans kidney beans, rinsed and drained
1 Tablespoon Dijon or spicy brown mustard
1 Tablespoon brown sugar
1 cup fresh or frozen sliced okra (optional)
salt and ground black pepper to taste
chopped fresh parsley or minced scallions
Combine the onions, garlic and 1/3 cup veggie broth in a soup pot. Cover and saute on medium heat for about 8 minutes, stirring occasionally, until the onions are softened.
Add the carrots, celery, bell peppers, oregano, thyme, basil marjoram and cayenne. Cover and cook for another 5 to 10 minutes, stirring to prevent sticking. Add more veggie broth if this happens.
When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, brown sugar and okra, if using. Simmer gently for 5 to 10 minutes.
Add salt and pepper to taste and serve topped with parsely or scallions.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Beans
Side Dishes - Beans
- Ranch Beans
- City Baked Beans
- Love's Barbecue Pit BBQ Beans (repost)
- Black-Eyed Peas, Southern Style
- Bean Basics - How to Soak and Cook Dried Beans
- Beans Baked the Michigan Way (USDA 1943)
- Old-Fashioned Baked Beans (Betty Crocker Cookbook)
- Southwestern Beans (using bacon, chorizo and cheese)
- Cooked Beans - A couple of suggestions
- Quick and Easy Baked Beans (using canned pork and beans)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!