Cornbread with an asterisk *

In current health food culture corn has a bad reputation. I believe this is due partly to the low-carb fanaticism of the late 1990's and mostly to its connection to the ubiquitous American junk food sweetener, High Fructose Corn Syrup, and the genetically modified corn products fed to cattle. But does everyone's favorite bbq side dish (corn-on-the-cob) have any redeeming qualities? Obviously, the answer depends on where you look. I happen to think that if one cooks with clean, local organic corn or cornmeal one can enjoy the health benefits of this Ancient American staple. Did you know that corn is an excellent source of Folate, B vitamins like Thiamin, fiber, phosphorous and manganese in addition to a number of powerful phyto-nutrients (powerful antioxidants that fight disease?) Not so bad, maybe... I invite you to do your own research on corn and come to your own conclusions. I myself will be enjoying it, in moderation, in recipes such as this whole wheat cornbread (did I mention it's also naturally low-fat?)

WHOLE WHEAT CORNBREAD

(adapted from Kathleen Daelmans)

1 cup organic cornmeal (I used yellow)

1 cup white whole wheat flour

2 TBSP honey

1.5 tsp baking powder

1/2 tsp salt

1 cup milk (You can use skim, I used 2%)

1/4 cup canola oil (organic!)

1 egg, beaten

Preheat oven to 400. Lightly grease a 9 inch baking dish. In a large bowl, combine dry ingredients. In another medium sized bowl combine wet incredients. Add wet ingredients to dry ingredients. Stir to combine, but be careful not to overmix. Pour batter into baking dish and bake for 20-25 minutes (until edges are lightly browned and a toothpick comes out clean.)

Enjoy!!! (perhaps with a bowl of Green Soup?)

Green Soup

Last week I returned to NYC which was wonderful, though I over-scheduled my time far too much. I was busy with photoshoots, voice lessons, and friend time, all the while fighting a cold. Ick!

This week seems to have run away with me already-seriously, it's FRIDAY??? January 22nd??? How did that HAPPEN!?! And now I need a week to recover before my next jaunt to the big apple.

It's the beginning of second semester at the College of Midwestia. Professor Hubs is educating America's youth and I'm taking another philosophy class and continuing with Russian. I've also begun painting in the past few weeks, a favorite diversion of my youth. I'm not very good but I really enjoy it and even if my paintings aren't amazing it's an inexpensive and creative way to decorate our otherwise bare walls, no?

And, of course, I've also been doing some cooking...

In an attempt to save money I've been trying to repurpose leftovers in new, creative ways. I actually came up with some of the best meals we've had in a while: Turkey enchiladas, steak with cilantro chimichurri sauce, Portuguese Caldo Verde, etc...

The recipe below for Caldo Verde (Portuguese green soup) is not a traditional caldo verde (a potato broth with kale and sausage,) it's a combination of a traditional recipe and an attempt to rid my fridge of pesky leftovers in a creative, delicious, and healthy way. It comes together very quickly, is delicious, and really sings with some of my quick whole wheat corn bread (recipe to follow in a day or two) in place of the traditional yeast corn bread of the Portuguese, Broa. And it's so good for you: Kale! Beans! Apple Cider vinegar! It's a powerhouse of nutritional masters :)

Desperate Housediva's Caldo Verde (Portuguese Green Soup)

Ingredients

Olive oil

1 Spanish onion, diced

3 cloves of garlic, minced

6-8 ounces cooked chicken sausage (or chorizo, or linguiça, or tempeh) sliced into thin rounds

2 quarts low-sodium chicken broth (or vegetable, if making vegan/vegetarian)

1 lb potatos, peeled and cut into small 1'' bites

3 large carrots, peeled and chopped

1 bay leaf

splash of dry white wine

1 large can (or 2 regular cans) of cannellini beans, rinsed.

1 lb kale, rinsed, de-ribbed, chopped into thin strips.

1 Tbsp-1/4 cup apple cider vinegar, to taste (optional...but awesome!)

s&p

Heat olive oil in a large stockpot or casserole (medium.) Add onions, garlic, sausage, bay leaf. When onions are translucent, add potatoes and carrots.

Stir well to combine. Add wine splash and broth. When mixture begins to boil, lower heat and cover. Cook for 15 minutes, until potatoes and carrots are tender. Uncover, add beans and kale, stir well.

After kale has wilted, add vinegar, salt and pepper to taste.

Bom Apetite!

(Portuguese. Like the soup. In case you didn't get it...)

Vegetable Resolutions

I'm not one for New Year's resolutions-by the time December 31st rolls around I've rarely even considered my plans for the new year. However I do recognize the value of goal setting and creating healthy habits. After the richest of holiday feasts I like to amp up my vegetable intake. I figure that if I eat more vegetables I won't have any more room in my tummy for fatty foods and sweets... Following the richest of indulgences I have been known to eat a dinner or two a week of just beautifully prepared vegetables. Sometimes the body needs a bit of a digestive break from the heavy, complicated foods of the holidays. My favorite veggies include a whole roasted Sweet potato (wrap in foil, bake at 400 for 1-1.5 hours,) roasted brussels sprouts or asparagus (toss with olive oil, s&p, put on baking sheet, bake at 400 for 20 min,) and my new veggie fave: garlicky breadcrumbs cauliflower. To me this cauliflower preparation is a nice substitute for my breadcrumbs pasta. (Though low-carb people take note: it's not low carb. It's cooked in breadcrumbs. But it is lower carb than pasta cooked in bread crumbs...)

It's a lovely side dish to fish or chicken, or enjoy it as I do: part of an all vegetable feast.

GARLICKY BREADCRUMBS CAULIFLOWER

1 head of cauliflower, cut into bite-sized pieces

3 cloves of garlic, minced

olive oil

1/4, up to 3/4 Cups breadcrumbs

S&P

In a large saucepan add cauliflower, cover with water and a some shakes of salt. Bring to a boil. Cook until cauliflower is tender-about 8 minutes. Drain well.

In a large, nonstick sautée pan, heat olive oil. Add garlic and sauté until fragrant and golden. Add breadcrumbs. Well combine garlic oil and breadcrumbs. Add cauliflower and toss to coat.

I like to allow the mixture to stay for a minute or two in place-in order to create a nice crispy crust of crumbs on the cauliflower (this can only be done in a nonstick pan.) Add S&P to taste. Enjoy!