Food for the Pilgrims

Cornbread

Ah cornbread; such a staple and so simple to make!

I must confess I was never a cornbread-craver...until now.

I never attempted to make cornbread from scratch before, but once I did, one bite of it made me a believer! 

Now all I think about is bloody cornbread!

My recipe below is absolutely divine.

It's one of those bring-home-to-your-boyfriend/girlfriend/spouse's-parent's-house-for-holiday-dinner kinda treat.

It's perfectly moist, yet dense at the same time.

I love how it doesn't fall apart or crumble on you while being eaten,

(because cornbread shouldn't be mistaken for Duncan Hine's),

and I especially love the popping-of-cornmeal action while you chew.

So fun! 

Ingredients and Supplies:

mixing bowl

measuring cups and spoons

wooden spoon for stirring

1 cup of flour

1 cup of cornmeal

1/2 cup of sugar

3/4 teaspoon of salt

4 teaspoons of baking powder

2 eggs

1/2 cup of extra light olive oil

1 cup of milk

honey or agave

9x9 baking pan

Preheat oven to 425 degrees F.

In a mixing bowl mix together 1 cup of flour, 1 cup of yellow cornmeal, 1/2 cup of sugar, 4 teaspoons of baking powder, and 3/4 teaspoon of salt.  

Mix together the dry ingredients with a wooden mixing spoon.

Add 2 eggs, 1/4 cup of oil, and 1 cup of milk.  

Mix in wet ingredients and stir until mixture is smooth.  

Make sure you do not over stir the mixture as it will become too runny.

Finish off with some honey, however much you'd like.

*Note: the thicker your mixture, the denser your bread.

Slowly pour the mixture into a 9x9 baking pan.

Bake in oven (top rack) for 23-27 minutes or until golden brown on top.  

Remove from oven and allow to cool for a few minutes.

Cut, serve and enjoy!

If you like buttery cornbread (which I do), smear a small amount of sweet cream butter on top of the batch as it cools. 

It'll give it a nice finish, but remember to only butter what you will eat, as butter may cause it to lose its crunchy top layer if it sits for more than an hour.

For the experimentally inclined:

After you're done mixing all ingredients, add kernels of sweet yellow corn (fresh! not canned or frozen) to the batter, and then finish the steps as you did.

Yum!

Eat well.

Miss Sabado

Iron (Wo)Man

Tonight I came home beat to a pulp from the infamous 9-5 and ravenous from 2-hr bootcamp at the gym immediately following. Needless to say I was tired. Tired and hungry, which is never a good combination.

Yes, I could have copped out and done the drive-thru drive-by, but processed foods are just not my style. Matter of fact, I seldom eat out. Matter of fact, I prefer to make most of my meals, mainly so that I can monitor exactly what goes into my body (I'm a virgo, neurosis runs through my system).

So I dashed home and quickly whipped up this culinary confection:

Asian Stir-Fry Spinach Salad

Ingredients:

-french beans

-extra firm tofu chopped into squares

-baby spinach leaves

-a bottle of Soy Vay Original Hoisin Garlic Asian Glaze Marinade

This dish is not only simple and quick to make, but also full of the proper nutrients to combat fatigue and replenish achy muscles from post-workout syndrome.

Raw spinach is fortified with iron and tofu typically has 10g of soy protein per serving, perfect for healing torn muscles.

Ready... Set... Cook!

In a large wok, add just enough water to boil/steam the french beans.

Once you get the water to a good solid boil, cover wok to retain moisture.

Do not overcook your beans! Vegetables lose their nutrients if you cook them too long. 2 minutes is enough boil/steam time.

Pour out excess water from wok.

Throw tofu squares into wok and drizzle a small amount of Soy Vay sauce (a little goes a long way).

Stir.

Uncovered, allow the the tofu squares to cook in the marinade.

(Do not neglect your tofu; flipping the squares will assure a flavorful fu.)

Once it's done- trust me, you'll know when it's done- turn the burner off completely.

Top with baby spinach and stir.

The important part here is to try not to cook the spinach at all.

You want to keep the spinach somewhat raw but flavorful by flash cooking it with the heat from the beans and fu.

Quickly transfer it out of the wok and into a bowl and voila! 

Dinner in 5 minutes!

*Note that you can do many variations of this salad...

One night when I'm not so bloody tired we'll go through the steps together.

Eat well.

Miss Sabado