Almost fat free corn bread...

...that tastes good :) No seriously it does! This isn't the sticky sweet kind, so if that's your poison of choice... you may not like this version. Oh and it's not made in a cast iron pan... so if you're from the south... please don't hurt me :) I'm just a silly northerner making low fat corn bread... so don't be hating on me :D


OK so now you are thinking... eww this is going to be nasty dry cornbread... NOPE! It's moist due to two reasons that help this thing be almost fat free... let's talk about ways to make things fat free... sub out the butter with healthier better for you things like: pureed fruit, pureed veggies, fat free yogurt... ok let's talk about that last one there. Stonyfield Farms contacted me and sent me some great coupons so I could try out and experiment with their wide range of products. They also sent a super cute spatula! Perfect for getting every last drop of yogurt out of the containers. LOVE IT!

I started out with their Greek yogurt (YUM). I've always just eaten my Greek yogurt with a little added honey and never cooked with it, so this was something new. I'm in the works of a tasty lemon poppy seed muffin using it as a base... it's not perfect yet though... so I'll have to share it with you a little down the road :)

Next I used some low fat lemon yogurt to make some AMAZING lemon blueberry muffins... but I think I've muffin overloaded you... so maybe I'll write about them later this week??

So back to that almost fat free corn bread! I used the fat free french vanilla yogurt to sub out the butter in this recipe. I also used pumpkin puree (don't worry you don't taste it... just adds the moisture and awesome texture). I also used whole wheat flour to make this thing even healthier! So why isn't this bad boy fat free? Well I used an egg... so that yolk is the tiny bit of fat in this guy. Even without the fat this thing has a really nice crumb and texture to it. I may have eaten 1/4 of the pan when I made this the other night.

mmmm cornbread!

Almost Fat free corn bread
adapted from from Moosewood Restaurant Low-Fat Favorites
wet
2 Tbs brown sugar (packed)
1 egg plus 1 egg white
3/4 cup stonyfield french vanilla fat free yogurt
1/2 cup pumpkin puree (you don't taste it... just adds awesome moist texture)

dry
1 cup whole wheat flour
1 cup corn meal
1 Tbs baking powder

Heat oven to 350 and lightly spray an 8" stoneware baking pan with cooking spray or olive oil
Beat together wet ingredients and set aside.
Whisk together dry.
Add dry to wet and stir until just barley incorporated (don't over mix/beat).
Pour into pan and bake for 20-25 minutes.

CHOW!

Butternut Corn Cashew Soup - Vegan

I've been hounding my coworker for this recipe ever since we had grub club corn. This was one of my favorite things that night and it's vegan to boot! The soup is super creamy and tastes like it's full of fattening cream... but it's not. No animals were harmed in the making of this soup! This soup satisfies the hard core vegan as well as a total carnivore. Now that autumn is here, sit back with a nice batch of this soup and make your belly very happy :D


Butternut Corn Cashew Soup

1 large butternut squash

1 C. raw or dry roasted, unsalted cashews

3 ears of sweet corn cooked and taken off cob

1/3 C. water
2 medium onions, chopped fine
2 stalks of celery, chopped fine
2 carrots, peeled & chopped fine
2 cloves of garlic, crushed

1/4 t. ground nutmeg
1t. salt
1/4 - 1/2 t fresh cilantro
freshly ground black pepper to taste
crushed red pepper to taste

Slice squash in half, clean and place "face down" on baking sheet and bake at 400 degrees until soft to the touch.

Place cashews in a food processor and grind until they are a fine meal. Set aside.

In a large stock pot put water, onions, celery, carrots, and garlic. Cook until soft, adding more water if needed. Add nutmeg, pepper, red pepper,salt and corn.

When squash is cool enough, scoop out flesh and puree in food processor or blender.

Add squash and cashews to stock pot, and water to desired consistency. Cook 5-10 minutes.

Add cilantro. Serves 6.

Fresh Corn Blinis with Smoked Salmon and Chive Cream

Originally I thought I'd make some Fiesta Dip for grub club corn... but that would have been too easy... so I went on a search for something new and exciting I had never made before... and I stumbled upon these in cooking light. They came together super fast and easy and the flavors complemented each other perfectly. These look a lot fancier and time consuming then they actually are so give them a try and impress your guests :) This is the last of grub club corn recipes... unless you certain someones send me your recipes... you know who you are you rebels!! If you do send them to me I will happily post them :)


Fresh Corn Blinis with Smoked Salmon and Chive Cream
Ingredients
1/2 cup reduced-fat sour cream (i used fat free)
1 tablespoon minced fresh chives
1 ear shucked corn
1/3 cup all-purpose flour (about 1 1/2 ounces) (I used whole wheat)
2 tablespoons fine-ground yellow cornmeal
1/2 cup 1% low-fat milk (I used skim)
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
Cooking spray
4 ounces cold-smoked salmon, cut into 24 (2-inch) strips
Chopped fresh chives (optional)

Preparation
Combine sour cream and chives in a small bowl. Cover and refrigerate.

Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in center of mixture. Combine milk and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to flour mixture, and stir with a whisk just until moist. Stir in corn, salt, and pepper.

Place egg white in a bowl; beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over; cook for 1 minute longer. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with 1 piece salmon and 1 teaspoon sour cream mixture. Garnish with chopped chives, if desired.
Yield

8 servings (serving size: 3 topped blinis)
Nutritional Information

CALORIES 102(33% from fat); FAT 3.7g (sat 1.7g,mono 1.2g,poly 0.4g); IRON 0.7mg; CHOLESTEROL 35mg; CALCIUM 45mg; CARBOHYDRATE 11.2g; SODIUM 386mg; PROTEIN 6.2g; FIBER 0.7g

tomato and griled polenta stacks with basil sauce

Debbie and Yves made tomato and griled polenta stacks with basil sauce. Debbie made the polenta with fresh corn added, delicious!

*TOMATO AND GRILLED POLENTA STACKS WITH BASIL SAUCE*
*For stacks*
1 1/2 cups cold water
1/3 cup yellow cornmeal (preferably stone-ground)
1/4 teaspoon salt
2 small (2 1/2-inch-wide) tomatoes
1 1/2 oz smoked mozzarella, coarsely grated (1/3 cup)

*For basil sauce*
1 cup fresh basil
2 tablespoons water
1 small garlic clove
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
Pinch of sugar

Special equipment: a 2 1/2-inch round cookie cutter
*Make polenta:* Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly. Reduce heat to low and cook, stirring frequently, until very thick, 15 to 20 minutes.

Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet. Chill, uncovered, until firm, about 1 hour.

Prepare grill for cooking.

*Drain tomatoes while polenta is chilling:* Cut 4 (1/4-inch-thick) crosswise slices from middle of each tomato. Sandwich slices between triple thicknesses of paper towel and press gently to absorb excess moisture.

Preheat oven to 400°F.

*Grill polenta: *Cut out 8 (2 1/2-inch) rounds from polenta with cookie cutter. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill polenta rounds in a grill basket until crusty, about 5 minutes on each side. Transfer to an ungreased baking sheet.

*Assemble and bake stacks:*Season tomato slices with salt and pepper and sprinkle with cheese. Assemble 4 stacks by placing a tomato slice on top of each of 4 polenta rounds (use a spatula to transfer tomato slices), then top each with another polenta round and tomato slice.

Bake in middle of oven until hot and cheese is melted, about 15 minutes.

*Make sauce while stacks bake:* Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth. Season with salt and pepper.

Serve stacks with basil sauce.

Cooks' note:
• You can use a lightly oiled hot nonstick ridged grill pan to cook the polenta rounds. Grill time may be a little shorter.

Gourmet
June 2001
2001-05-15 16:50:32.0

I'm off to DC for a long weekend to meet little Walton!! See you guys back next week with more Grub Club corn recipes!!!

Stuffed Corn Tortillas

Kim Paul and little NinaMaria made stuffed corn tortillas! These were totally addicting, you can't eat just one! Plus they are so easy to pick up and pop in your mouth you can't help yourself! I think Nina actually made these and Paul and Kim just said they did ;) oh and Nina was the HIT of the party, no one can seem to resist picking up a crawling along cute baby :) actually now that she's 1 is she still a baby? Or is she a toddler now? Meh either way she's wicked cute!

Stuffed Corn Tortillas (Recipe from: Amanda Lipko)

Mix:

8 oz cream cheese (softened)

1 cup shredded cheese (cheddar)

1 large egg

Stir in 1/2 cup corn kernels

Put mixture into Tostitos scoops

Bake at 350 degrees for about 20 minutes.

Garnish with chopped chives, cilantro, or jalepenos if desired.

(Makes 20-30 scoops)

Come back tomorrow for some tomato and griled polenta stacks with basil sauce

Sweet Corn Ice Cream

Michelle and Joe Charles made Sweet Corn Ice Cream!! And if you are ever interested in taking a belly dance class or strip aerobics (totally took it and it was fantastic... don't worry you keep your clothing on!) check out Goddess Hour where Michelle works!!! I know some were skeptical but it was really good! And a nice complement to Tod's corn cake yum! I wish I had gotten pictures of everyone so I could post a picture of everyone along with the dish they made... ok thought for next time!!

Sweet Corn Ice Cream

Ingredients:
1 ear corn (kernels reserved, cut into 1 inch slices)
1 cup heavy cream
1 cup milk
1/2 cup sugar
1/2 teaspoon vanilla extract
2 egg yolks

Directions:
1. Simmer the corn cob in the heavy cream and milk for 10 minutes.
2. Remove the corn cob.
3. Add the corn kernels and simmer until tender, about 10 minutes.
4. Temper the egg yolks and add them along with the sugar and vanilla extract to the pan.
5. Cook at low heat until it thickens and can coat the back of a spoon.
6. Chill the mixture in the fridge.
7. Freeze according to the instructions for your ice cream machine.



Come back tomorrow for some corn nachos! these things were addictive!

Fresh Corn Cake with Raspberries

I decided to start with dessert first! Tod Wheeler (pictured to the left with Paul and Kim's daughter Nina!!) made Fresh Corn Cake with Raspberries from cooking light magazine. He made one with raspberries and one with blueberries, both were DELICIOUS!! I will totally be making this myself (although I may delete some of the butter and replace it with more corn puree or a little apple sauce and use splenda blend, and of course whole wheat flour!). Very moist and decadent tasting. Here is the recipe!



Fresh Corn Cake with Raspberries
10 servings (serving size: 1 wedge)
Puréed fresh corn adds unique sweetness to this dessert. Tossing the raspberries with a small amount of flour prevents them from sinking to the bottom of the cake.
Yield

Ingredients
* Cooking spray
* 1 cup fresh corn kernels (about 2 ears)
* 6 tablespoons unsalted butter, melted and cooled
* 1/3 cup water
* 2 teaspoons fresh lemon juice
* 2 teaspoons vanilla extract
* 2 large eggs
* 2 cups all-purpose flour
* 1 1/4 cups granulated sugar
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 2 cups fresh raspberries
* 2 tablespoons all-purpose flour
* 1 tablespoon powdered sugar (optional)

Preparation
Preheat oven to 325°.

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Combine corn and next 5 ingredients (corn through eggs) in a blender or food processor; process until smooth.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, granulated sugar, baking powder, salt, and baking soda in a large bowl; stir well with a whisk. Add corn mixture to flour mixture, stirring just until combined.

Toss raspberries with 2 tablespoons flour; fold into batter. Pour batter into prepared pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and carefully peel off wax paper. Cool completely on wire rack. Sprinkle with powdered sugar, if desired.
Nutritional Information
Calories: 291 (26% from fat)
Fat: 8.3g (sat 4.7g,mono 2.5g,poly 0.6g)
Protein: 4.6g
Carbohydrate: 52.1g
Fiber: 2.8g
Cholesterol: 61mg
Iron: 1.7mg
Sodium: 481mg
Calcium: 67mg


Come back tomorrow for Sweet corn ice cream... mmmmmmm

Easy Chicken Tacos and Corn on the Cobb

Chicken soft tacos are oh so tasty. There is a little place downtown that makes great chicken fresco soft tacos but it's really not a great eat in place... they got rid of most of their drink options unless you are just looking for beer and the atmosphere is kinda cramped... anyway John and I were craving some tacos but didn't feel like venturing out and cramming ourselves into the downtown place... so we made our own at home! These are super quick to make up with the help of an Ortega Chipolte taco seasoning package... cheating? perhaps, but super quick and easy :)

Chicken Soft Tacos (feeds 2-3 people depending on how hungry you are)
1.5 lbs skinless boneless chicken breast cut into bite size cubes
1 package Ortega Chipolte seasoning mix
3/4 cup water
toppings:
2-3 flat out low carb wraps cut in half or soft taco shells
green leaf lettuce
tomato - sliced
salsa
low fat sour cream
onion - chopped
shredded cheese

Spray a large pan with olive oil and heat on high, cook cubed chicken breast tossing around to brown on all sides. Once almost cooked through add water and seasoning and stir to mix. Continue cooking until most of liquid has evaporated. Strain and assemble tacos using your choice of toppings.

Chow!


Corn on the cobb
4 fresh from the farm corn cobbs, husks removed
pot filled with enough water to cover cobbs

Take whole corn cobbs or break in half to fit in a pot filled with enough water to cover the corn. Place on stove, turn burner on high, once the water starts boiling, set a timmer for 4 minutes. YES only 4 minutes. When it rings remove and drain the corn, let cool for a few minutes then serve. I could totally eat corn all day with nothing on it, although a little salt and pepper is always tasty. John likes a splash of red hot on his. Whatever floats your boat!

Chow!