What to say about this. It's good. But good is an understatement. More like heavenly, as far as bread goes. It's buttery, sweet, dense and just plain addicting. So let's get to the good stuff, shall we?
Recipe courtesy of Janell Sanft.
JANELL'S BUTTERY CORN BREAD
2/3 c. butter or margarine, softened
1 c. sugar
3 eggs
1 2/3 c. milk
2 1/3 c. all-purpose flour
1 c. cornmeal
4 1/2 tsp. baking powder
1 tsp. salt
In a mixing bowl, cream butter and sugar. Combine eggs and milk.
Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with the egg mixture.
Pour into a greased 9x13-inch baking dish. Bake at 400 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
Monday, December 5, 2011
Peanut butter, bananas and chocolate: A powerful combo
As good as they are for you, drinks made with protein powder often taste kind of funky. The other ingredients in this protein shake cover up the off taste of the powder. This shake is great to have at the end of a workout. It's packed with protein - 40 grams, if you use milk - for muscle recovery, as well as a multitude of vitamins and minerals to keep your body functioning at its highest level. And the best part? It tastes exactly like a chocolate milkshake.
Recipe courtesy of Jane Funk.
PROTEIN SHAKE
1 serving protein powder - vanilla or chocolate
1 T. sugar-free chocolate pudding powder
2 T. PB2 (peanut butter in powdered form)
1 tsp. vanilla
1 c. milk or water
1 banana
Ice
Blend all ingredients together.
Recipe courtesy of Jane Funk.
PROTEIN SHAKE
1 serving protein powder - vanilla or chocolate
1 T. sugar-free chocolate pudding powder
2 T. PB2 (peanut butter in powdered form)
1 tsp. vanilla
1 c. milk or water
1 banana
Ice
Blend all ingredients together.
Tuesday, November 1, 2011
Attention strawberry-lovers!
Many smoothies include bananas to add flavor and thickness. But sometimes the banana flavor is just too much! This one uses yogurt to make it creamy instead, and without bananas, it keeps all of its fruity strawberry flavor. Coffee creamer gives it an extra flavor kick, and honey adds a warm zing to the concoction. Strawberry-lovers, this is your drink.
STRAWBERRIES 'N' CREAM DREAM
2/3 c. frozen strawberries
1/2 c. milk
1 6-oz. container vanilla yogurt
1 T. strawberry syrup
1 T. honey
2 tsp vanilla coffee creamer
3 ice cubes
Whipped cream, Cool Whip or Reddi-Whip
Combine the first seven ingredients in a blender. Blend until smooth. Top with cream.
STRAWBERRIES 'N' CREAM DREAM
2/3 c. frozen strawberries
1/2 c. milk
1 6-oz. container vanilla yogurt
1 T. strawberry syrup
1 T. honey
2 tsp vanilla coffee creamer
3 ice cubes
Whipped cream, Cool Whip or Reddi-Whip
Combine the first seven ingredients in a blender. Blend until smooth. Top with cream.
Friday, October 14, 2011
Eggplant, mushrooms and honey on a pizza. Really? Yes. Trust me.
Two things I never thought I'd eat together, or alone for that matter: eggplant and mushrooms. For about 15 years, I despised mushrooms. Not anymore. For the my entire 23 years, I despised eggplant. Until now.
Traditional pesto sauce uses basil and pine nuts. To make it a little more cost-friendly and unique, I used spinach and walnuts instead. Pesto is good with many other foods, such as chicken or pasta.
This recipe is crazy good, combining a few things that you don't typically eat together every day. I took a few recipes and combined them to create my own exciting dish. Enjoy!
EGGPLANT AND MUSHROOM PIZZA
Pizza crust for one 12-inch pizza, recipe follows (or a pre-baked crust)
3 T. pesto sauce, recipe follows (or already prepared sauce)
1 c. sliced mushrooms
1 1/2 c. sliced and quartered eggplant (1/4-inch slices), lightly cooked or grilled until slightly soft
2 c. mozzarella cheese
2 T. Parmesan cheese
*Plain Greek yogurt or sour cream
*Honey
Pizza crust
3/4 c. warm water (105-115 degrees F)
1 tsp. instant yeast
2 T. sugar
1/2 T. salt
1 T. oil
2 c. flour
Pesto sauce
3 c. spinach
1/4 c. walnuts, toasted
2 T. lemon juice
1/3 oil
1/3 Parmesan cheese
Salt and pepper, to taste
Crust:
Combine water, yeast and sugar in a medium bowl and let stand five minutes. Mix in remaining ingredients. When the dough forms a ball, knead it for about 15-20 minutes.
Roll the dough into a smooth ball on the counter. Place it into a bowl, add 2 tsp. oil, and toss to coat. Cover with plastic wrap, and refrigerate for at least one hour.
Flatten the dough into a disc, and fold into a ball. Roll the dough onto a baking pan. Bake at 425 degrees F for five minutes, just to get it going. Now it's ready for toppings.
Pesto sauce:
Combine all ingredients in a food processor until smooth.
Pizza:
Assemble sauce, eggplant, mushrooms and cheeses on crust. Bake pizza at 425 degrees F for 15-20 minutes.
*Now, if you're feeling adventurous, try the fresh pizza with a dollop of plain Greek yogurt or sour cream. Drizzle pizza with honey. Trust me. It's surprisingly good!
Traditional pesto sauce uses basil and pine nuts. To make it a little more cost-friendly and unique, I used spinach and walnuts instead. Pesto is good with many other foods, such as chicken or pasta.
This recipe is crazy good, combining a few things that you don't typically eat together every day. I took a few recipes and combined them to create my own exciting dish. Enjoy!
EGGPLANT AND MUSHROOM PIZZA
Pizza crust for one 12-inch pizza, recipe follows (or a pre-baked crust)
3 T. pesto sauce, recipe follows (or already prepared sauce)
1 c. sliced mushrooms
1 1/2 c. sliced and quartered eggplant (1/4-inch slices), lightly cooked or grilled until slightly soft
2 c. mozzarella cheese
2 T. Parmesan cheese
*Plain Greek yogurt or sour cream
*Honey
Pizza crust
3/4 c. warm water (105-115 degrees F)
1 tsp. instant yeast
2 T. sugar
1/2 T. salt
1 T. oil
2 c. flour
Pesto sauce
3 c. spinach
1/4 c. walnuts, toasted
2 T. lemon juice
1/3 oil
1/3 Parmesan cheese
Salt and pepper, to taste
Crust:
Combine water, yeast and sugar in a medium bowl and let stand five minutes. Mix in remaining ingredients. When the dough forms a ball, knead it for about 15-20 minutes.
Roll the dough into a smooth ball on the counter. Place it into a bowl, add 2 tsp. oil, and toss to coat. Cover with plastic wrap, and refrigerate for at least one hour.
Flatten the dough into a disc, and fold into a ball. Roll the dough onto a baking pan. Bake at 425 degrees F for five minutes, just to get it going. Now it's ready for toppings.
Pesto sauce:
Combine all ingredients in a food processor until smooth.
Pizza:
Assemble sauce, eggplant, mushrooms and cheeses on crust. Bake pizza at 425 degrees F for 15-20 minutes.
*Now, if you're feeling adventurous, try the fresh pizza with a dollop of plain Greek yogurt or sour cream. Drizzle pizza with honey. Trust me. It's surprisingly good!
Sunday, March 13, 2011
Let's Eat!
Welcome to Spiced Nuts & Wild Honey, a blog filled with an array of recipes - from healthy concoctions to fuel an active body, to indulgent dessert creations to satisfy the palette and soothe the soul. This blog is written by me, and cooking and creating new and exciting tastes is my passion. I'm also an athlete, and I put a lot of weight into what my body is running on. If you want to perform and feel your absolute best, what you choose to consume is simple: natural, whole ingredients and a diet that's modest in sugar, sodium and fat. I am not a nutritionist; I am not a career chef. However, I care about my health, and I love to make (and eat!) delicious food. And I don't settle for mere mediocrity in either of these areas.
Why "spiced nuts" and "wild honey?" Nuts and honey are just two examples of ingredients that are whole, hearty and healthy. Wild honey is a natural food - instead of refined sugar, you can use honey to sweeten up your tea or oatmeal. Nuts provide protein, fiber, healthy fat and lots of vitamins and minerals. We can jazz up any nutritious foods with a bit of spice. And spices also provide antioxidants, protecting your body from cancer and disease.
For the past several years, I've made almost every recipe in many of my cookbooks, combed through cooking and health magazines, and looked forward to every grocery store visit with secret anticipation. Ah yes, the grocery store - a place where I can browse through endless brands, flavors and ingredients--some that I've come for and others that I've never heard of, but of course can find a place for.
There's something grand about making a dish from scratch: the selection of fresh ingredients to include, the mixing of those ingredients, the creation of something new, the artistic arrangement of the food on the plate or bowl, and of course, the love and care you put into it - that makes all the difference between a store-bought cake and a homemade one.
The bottom line? I once heard this phrase, which I think sums it up pretty well: "One must eat to live, not live to eat." In other words, take everything in moderation. Nourish yourself with good-for-you food. Take care of your body, and you'll look and feel your best. It's not something you do today and are done with tomorrow. It's a lifestyle attitude.
Why "spiced nuts" and "wild honey?" Nuts and honey are just two examples of ingredients that are whole, hearty and healthy. Wild honey is a natural food - instead of refined sugar, you can use honey to sweeten up your tea or oatmeal. Nuts provide protein, fiber, healthy fat and lots of vitamins and minerals. We can jazz up any nutritious foods with a bit of spice. And spices also provide antioxidants, protecting your body from cancer and disease.
For the past several years, I've made almost every recipe in many of my cookbooks, combed through cooking and health magazines, and looked forward to every grocery store visit with secret anticipation. Ah yes, the grocery store - a place where I can browse through endless brands, flavors and ingredients--some that I've come for and others that I've never heard of, but of course can find a place for.
There's something grand about making a dish from scratch: the selection of fresh ingredients to include, the mixing of those ingredients, the creation of something new, the artistic arrangement of the food on the plate or bowl, and of course, the love and care you put into it - that makes all the difference between a store-bought cake and a homemade one.
The bottom line? I once heard this phrase, which I think sums it up pretty well: "One must eat to live, not live to eat." In other words, take everything in moderation. Nourish yourself with good-for-you food. Take care of your body, and you'll look and feel your best. It's not something you do today and are done with tomorrow. It's a lifestyle attitude.
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