Starchy joy!

I did a couple recipes from CL 03/06. More starch together than I usually do in one meal, but they were great recipes.

First was Black Pepper Corn Bread. Although the recipe I post calls for 3 tablespoons butter, and 3/4 tsp of salt, I left out the butter and salt that they suggest putting on top. I do like how this came out. The bread is thin, but nicely tender and lightly sweet. Could definitely see repeating. I do have to say, though, that the recipe name is definitely not appropriate. The black pepper is definitely not a prevalent flavor.

Secondly I did Cuban-Style Red Beans and Rice. I used applewood bacon which gave a light flavor. I also split the recipe,used a combo of veggie & chicken broths and medium-grain rice. I love the colors, and the kidney beans I used were beautifully flavored. Just an all-around nice recipe.

Susan


* Exported from MasterCook *

Black Pepper Corn Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1/3 cup unbleached flour
1 1/3 cups cornmeal
2 teaspoons baking powder
3/4 teaspoon salt -- divided
1/2 teaspoon coarsely ground pepper
1 cup frozen corn kernels -- thawed
1 cup 1% low-fat milk
3 tablespoons unsalted butter -- melted and divided
2 tablespoons honey
3 eggs

Preheat oven to 400°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and pepper in a large bowl; stir well with a whisk.

Place corn and milk in a blender or food processor; process until smooth. Add 2 tablespoons butter, honey, and eggs; process until combined. Add milk mixture to cornmeal mixture; stir just until combined.

Spoon batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Lightly brush corn bread with remaining 1 tablespoon butter; sprinkle evenly with remaining 1/4 teaspoon salt. Serve warm, or cool completely in pan on a wire rack.

Source:
"CL 03/06"

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Per Serving (excluding unknown items): 143 Calories; 5g Fat (29.1% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 244mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cuban-Style Red Beans and RIce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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8 slices bacon slices
1 teaspoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
4 garlic cloves -- minced
2 tablespoons tomato paste
2 cups long-grain white rice
1 1/2 teaspoons dried oregano
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
2 cups water
3 (14-ounce) cans low-sodium defatted chicken broth -- divided
3 (16-ounce) cans canned red beans -- rinsed and drained

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon, and set aside. Add oil to pan. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender. Add garlic; sauté 1 minute or just until garlic begins to brown. Add tomato paste; cook 1 minute, stirring constantly. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.

Place reserved bacon and bay leaf in pan; stir in water and 2 cans broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in remaining can of broth and beans. Cook 5 minutes over low heat or until heated through, stirring frequently. Garnish with green onions, if desired.

Source:
"CL 03/06"

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Per Serving (excluding unknown items): 328 Calories; 4g Fat (10.9% calories from fat); 14g Protein; 58g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 1067mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0