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Cranberry Cornbread

November 13, 2012 ·
cranberry cornbread
Cranberry Cornbread puts a fun, fall/wintery twist on traditional cornbread.  We have been making chili almost weekly these days, and of course what goes better with chili than cornbread.  I used a cornbread muffin recipe from Cooking Light for the base, making a few adjustments to accommodate the cranberries.  Fresh cranberries add just the right amount of tartness which is balanced nicely with brown sugar.  Buttermilk lends a moist crumb, and the result is a delicious tart-sweet cornbread.  Cranberry Cornbread would make a nice side dish for Thanksgiving, or any holiday, and of course pairs very well with a spicy chili!

Speaking of chili, I am working on a fabulous new chili recipe to share with you soon.  In the meantime, this Three Bean Vegetarian Chili can be made in less than 30 minutes and is our current chili of choice.

Cranberry Cornbread
 
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Yields: 16 servings
Ingredients
  • 1¼ cups buttermilk
  • ¼ cup canola oil
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh cranberries, halved
  • Cooking spray
  • 1 tablespoon granulated sugar
Instructions
  1. Preheat oven to 400 degrees. Spray 8" square baking pan with cooking spray and set aside.
  2. In a small bowl (or in a liquid measuring cup) combine buttermilk, oil and egg.
  3. In a large bowl, whisk flour, cornmeal, sugar, baking powder, baking soda and salt.
  4. Add milk mixture to flour mixture, folding until just combined. Gently fold in cranberries.
  5. Pour mixture in prepared baking dish. Sprinkle the top with sugar. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.

Adapted from Cooking Light, September, 2012

cranberry cornbread

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healthy buttermilk banana bread pancakes

Banana Bread Pancakes

July 24, 2012 ·
healthy buttermilk banana bread pancakes

I love having extra bananas around the house because inevitable it means they will be made into something yummy.  In this instance, I turned them into Banana Bread Pancakes.  I have been looking for a good banana pancake recipe for years and, as usual, have never found what I was hoping for.  I decided to modify my go-to pancake base recipe, mix a few things up, go heavy on the bananas and see what happens.  The result are a healthy banana pancake that tastes just like banana bread.   They are delicious plain (that’s how Adam likes them) but for myself, I whipped up a little cream cheese drizzle from my Carrot Cake Pancakes.  No matter how you top them, these Banana Bread Pancakes are simply delicious.  Adam also gives his official toddler seal of approval, which is always a win in my book!

   

Banana Bread Pancakes
 
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Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 2 tablespoons brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup low fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 tablespoon oil
  • 3 to 4 overripe bananas, mashed (approx 1½ cups)
  • Cooking spray
Instructions
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon and salt.
  2. In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
  3. Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy). Let batter sit for about 10 minutes.
  4. Preheat nonstick skillet to medium heat and spray with cooking spray.
  5. Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size (Note: If batter is a little thick, use the back of your spoon to spread/shape the pancakes). Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

 

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healthy buttermilk oatmeal peach muffins

Oat Peach Muffins

July 17, 2012 ·
healthy buttermilk oatmeal peach muffins

One of the first cookbooks I purchased was the Better Crocker’s New Choices Cookbook.  I have found several wonderful recipes in that book, including these Oat Peach Muffins.  These muffins are one of my very favorites from the book, and it’s nice knowing they’re made on the healthier side.

What really makes these muffins amazing is the molasses.  Molasses adds such a delicious character to the muffins and really goes well with the peaches and cinnamon.  The oats give a hearty texture, while the buttermilk yields a moist crumb.  These muffins are a great way to put to use all of those fresh peaches this time of year.   I do often use frozen peaches though, so we can enjoy these muffins all year long.

Oat Peach Muffins
 
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Yields: 12 muffins
Ingredients
  • 1¼ cup all-purpose flour
  • 1½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup rolled oats
  • 1 cup buttermilk
  • ¼ cup brown sugar, packed
  • ¼ cup canola oil
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 1 egg, lightly beaten
  • 1 cup chopped peaches (thawed if frozen)
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray (or line with paper liners).
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
  3. In a large bowl, combine oats and buttermilk. Add brown sugar, oil, molasses, vanilla and egg, whisking until blended.
  4. Fold in flour mixture with buttermilk mixture until moistened (batter will be lumpy). Fold in peaches.
  5. Divide batter evenly among prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, and then move to a wire rack to cool completely.

 

Adapted from Betty Crocker’s New Choices Cookbook

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S’more Muffins

July 3, 2012 ·

These S’more Muffins are everything you love about a s’more baked up in a tasty little breakfast treat.  These are made with graham cracker crumbs, chocolate chips and lots of miniature marshmallows.  The marshmallows in the actual muffin melt into the muffin, while the marshmallows on top get sticky and gooey.  The buttermilk lends a moist crumb to these muffins and a bit of brown sugar deepens the flavor.

I recommend not using muffin liners with these, as these muffins live up to the reputation of the campfire treat and can be sticky.  I just used baking spray (the cooking spray that has flour) and let the muffins cool in the pan long enough.  They came out perfectly.  These S’more Muffins are moist and delicious and a fun way to start any morning!

Sâ??more Muffins
 
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Yields: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup graham cracker crumbs (about 4 sheets)
  • ¼ cup brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • 1½ cups buttermilk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ¾ cup semisweet chocolate chips (I used mini)
  • 1¼ cups miniature marshmallows, divided
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees. Spray 12-cup muffin tin with cooking spray and set aside.
  2. In a large bowl, whisk flour, cracker crumbs, sugar, baking soda and salt.
  3. In a separate bowl, whisk the egg, buttermilk, oil and vanilla until combined.
  4. Add buttermilk mixture into flour mixture, stirring gently until just combined. Fold in chocolate chips and 1 cup marshmallows.
  5. Divide batter evenly among prepared muffin cups. Top with remaining marshmallows (2-3 marshmallows per muffin).
  6. Bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before gently removing from pan. Move to a wire rack to cool completely.

Adaped from Taste of Home: Cupcakes & Muffins

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healthy baked buffalo chicken breast tenders

Baked Buffalo Chicken Tenders

June 27, 2012 ·
healthy baked buffalo chicken breast tenders
Baked Buffalo Chicken Tenders are made with simple pantry ingredients, and because they are so delicious and easy, they have become a fixture in our dinner rotation.  The seasoned flour gives an interesting boost of flavor to these otherwise basic baked chicken tenders.  It also is a nice complement to the hot and spicy buffalo sauce.  While either buttermilk or egg whites work great for moistening the chicken before breading, I tend to prefer the tang from the buttermilk.  The buffalo sauce makes a modest amount to contribute the spicy  buffalo flavor without excess, thus making it a bit lighter.  The result is a spicy buffalo baked chicken dish that is as delicious as it is easy.  The recipe also halves easily, making a simple dinner for 2.  I enjoy my buffalo chicken plain, but it is also delicious served with your favorite side of blue cheese dressing for dipping.

Baked Buffalo Chicken Tenders
 
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Yields: 4 servings
Ingredients
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ cup buttermilk OR 2 egg whites, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 pound chicken tenders OR boneless, skinless chicken breasts, cut into strips
  • Cooking spray
  • ½ cup hot sauce
  • 1 tablespoon butter, melted
Instructions
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Place a wire rack on rimmed baking sheet (optional). Set aside.
  2. In a shallow bowl, combine flour, garlic powder, paprika, onion powder and salt.
  3. Put buttermilk (or egg whites) and breadcrumbs, each in separate shallow bowls.
  4. Working with one tender at a time, dredge chicken in flour mixture, then dip in buttermilk and then toss with bread crumbs, making sure chicken is coated, and then place on prepared baking sheet. Repeat with remaining tenders.
  5. Spray tops of chicken with olive oil cooking spray. Bake for 20 minutes, or until chicken is thoroughly cooked.
  6. Meanwhile, whisk the hot sauce and butter until combined. Once chicken is done, remove from oven and drizzle with hot sauce mixture, making sure to flip to get both sides.. Serve immediately.

Adapted from Food.com

Filed Under: healthy, Recipes Tagged With: , , , , , ,

Strawberry Banana Pancakes

June 22, 2012 ·

We recently picked up several pounds of strawberries from a local farm, and I’m chipping away at my long list of things to make.  At the top of the list was pancakes, but not just any strawberry pancakes… Strawberry Banana Pancakes!  I searched online for inspiration and found nothing, so I decided to just make something up.  I took my standard pancake base recipe, combined it with my Strawberry Vanilla Pancakes and added some banana.  The result is a Strawberry Banana Pancake made with a buttermilk pancake base, a good dose of vanilla, and a generous amount of chopped strawberries and mashed bananas.  Such a delicious combination!

I never thought my little Adam would ever love any pancake more than Cottage Cheese Pancakes.  Well, after making these Strawberry Banana Pancakes, I stand corrected.  He devoured 4 pancakes with impressive speed and has been asking about them ever since.

Strawberry Banana Pancakes
 
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Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 1 tablespoon brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups low fat buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • 2 cups diced strawberries
  • 2 mashed bananas (about 1 cup)
  • 1 tablespoon oil
  • Cooking spray or addtional oil, for pan
Instructions
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
  3. Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy) and then fold in strawberries. Let batter sit for about 10 minutes.
  4. Preheat nonstick skillet to medium heat and spray with cooking spray.
  5. Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size. Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

 

 

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healthy buttermilk chocolate banana swirl bread

Marbled Chocolate Banana Bread

June 14, 2012 ·
healthy buttermilk chocolate banana swirl bread

Marbled Chocolate Banana Bread is a moist banana bread with a chocolate swirl.  The addition of chocolate to the classic comfort food of banana bread is not only delicious but it’s pretty too!

Truth be told, the first time I made this bread, the result was less than stellar. The bread was pretty, and it tasted okay, but texture was off. It was dense and chewy, not quite the light and fluffy texture I look for in a banana bread. And actually come to think of it, even though it tasted good, it didn’t taste like banana bread.   Clearly, this recipe was in desperate need of a do-over!

healthy buttermilk chocolate banana swirl bread

Thankfully Frigidaire is encouraging folks to share do-over moments, which gave me the extra push I needed to try again.   I never like wasting ingredients on an unsuccessful recipe, but I loved the concept of the chocolate swirl in banana bread.  So I took the original recipe and gave it a makeover.

I made several tweaks, such as using buttermilk instead of yogurt, oil instead of butter and eggs instead of egg substitute. I also added some vanilla and a few extra chocolate chips on top. Then…I crossed my fingers!

healthy buttermilk chocolate banana swirl bread

A little over an hour later, the results of this do-over were in.  The bread rose nicely, had the perfect banana bread texture, and the chocolate swirl was harmonious with the banana bread.  This is exactly what Marbled Chocolate Banana Bread should be like!  I look forward to making this recipe again and again, and I thank Frigidaire for this do-over opportunity!

Marbled Chocolate Banana Bread
 
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Yields: 1 loaf (16 servings)
Ingredients
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 1½ cups mashed ripe banana (about 3 bananas)
  • 2 eggs
  • ⅓ cup low fat buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup semisweet chocolate chips
  • Cooking spray
  • Additional mini chocolate chips, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees. Spray 8½ x 4¼ inch loaf pan with cooking spray and set aside.
  2. In a medium bowl, whisk flour, baking soda and salt.
  3. In a large bowl, beat sugar and oil on medium until blended (about 1 minute). Add banana, egg, buttermilk and vanilla, and beat until blended.
  4. Fold the flour mixture into the banana mixture, gently stirring batter until just moist.
  5. Place chocolate chips in a medium microwave-safe bowl and microwave for 1 minute (on high) or until almost melted. Microwave for an additional 30 seconds, if needed. Stir until smooth and let cool slightly.
  6. Add 1 cup batter to the chocolate, stirring until well combined.
  7. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Sprinkle top with additional chocolate chips, if desired.
  8. Bake for 1 hour and 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack and the remove from pan to wire rack to cool completely.

 

Adapted from Cooking Light

Disclaimer: This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.

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Carrot Cake Pancakes | alidaskitchen.com

Carrot Cake Pancakes

March 27, 2012 ·
 
 Carrot Cake Pancakes taste like carrot cake or breakfast, only healthier and quick and easy to make!  
Carrot Cake Pancakes | alidaskitchen.com #recipes #pancakes #carrotcake #healthy #easter #breakfast
After the first time I made these, all my little Adam could talk about for days were Carrot Cake Pancakes.  He wanted them for breakfast, lunch, and dinner.  And I can’t blame him really.  These pancakes taste like having carrot cake for breakfast (or lunch or dinner),…just a whole lot healthier!

These Carrot Cake Pancakes are made using whole wheat flour, buttermilk, and 2 full cups of shredded carrots.  There is a touch of brown sugar to give a little sweetness.  While these pancakes are delicious plain (Adam’s preferred way to eat them), I decided to dress them up a little a cream cheese drizzle.  Either way is excellent.  Pineapple, or whatever your favorite topping, would also be tasty.  Enjoy this little taste of spring!

Carrot Cake Pancakes | alidaskitchen.com #recipes #healthy #carrotcake #pancakes #breakfast #Easterrecipes

Carrot Cake Pancakes
 
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Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 3 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, finely shredded (about 3 to 4 carrots)
  • ¼ cup chopped walnuts or raisins (optional)
  • Cooking spray
  • 2 ounces neufachtel cream cheese, room temperature
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)
Instructions
  1. In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
  2. In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
  3. Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
  4. Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
  6. Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).

Carrot Cake Pancakes with Cream Cheese Drizzle | alidaskitchen.com #recipes #healthy #carrotcake #breakfast #Easter

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (thatcan each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

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peanut butter buttermilk pancakes

Peanut Butter Pancakes

March 15, 2012 ·
peanut butter buttermilk pancakes

As a lover of all things peanut butter and a frequent pancake maker, making Peanut Butter Pancakes was inevitable.  I searched online for some inspiration, but did not quite find what I was looking for.  Most recipes I found did not use natural peanut butter (some even discouraged it).  Natural peanut butter is a must for me, so I decided just to wing it.  The rest of the recipe just fell into place, and the result was just what I had in mind.  These Peanut Butter Pancakes have the perfect amount of peanut butter flavor, with a little sweetness from brown sugar.  Buttermilk contributes to the fluffy texture, and the whole wheat flour adds more nutrition.  They are delicious plain, with a little syrup, or even jelly to make a PB&J pancake!

peanut butter buttermilk pancakes
Peanut Butter Pancakes
 
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Yields: 4-6 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 2-3 tablespoons brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (optional)
  • 1¼ cups low fat buttermilk
  • ½ cup chunky natural peanut butter (see note)
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • maple or chocolate syrup (optional, for serving)
  • chopped peanuts (optional, for serving)
Instructions
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt (if using). Set aside.
  2. In a separate bowl, whisk the buttermilk, peanut butter, oil, vanilla and eggs, until well-blended.
  3. Add peanut butter mixture to flour mixture, stirring until just combined. Let sit for 10 minutes.
  4. Preheat large nonstick skillet (or griddle) to medium (about 325 degrees).
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when top are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm.
Notes
To soften natural peanut butter and make it easier to work with, just microwave it in the jar for about 30 seconds (adjust depending on how much is left in the jar).

 

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Raisin Bran Muffins

February 21, 2012 ·

These Raisin Bran Muffins come from a cookbook called Kids Cooking: A Very Slightly Messy Manual, by Klutz Press.  I received this book as a gift when I was about 10 years old.  The book is obviously geared toward kids with recipes using basic ingredients ~ some with silly names or  interesting concepts (for example Tuna Cones, i.e. tuna in an ice cream cone.  Hmm…)

Anyway, these Raisin Bran Muffins were always a favorite and probably the most made recipe from that book.  They taste just like you would expect – raisin bran in muffin form.  I thought they would be a fun treat to make for Adam, only this time I decided to enhance the recipe with some vanilla, cinnamon and extra raisins.  I had no idea how much he would love them!  Adam is lukewarm about raisins alone, but the raisins in these muffins he loves.  Go figure.

Raisin Bran Muffins
Yields 12 muffins

2 cups raisin bran cereal
3/4 cup all-purpose flour
1/2 cup white whole wheat flour
1/3 cup brown sugar
1/4 cup raisins
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract

  1. Preheat oven to 375 degrees.  Line 12 muffin cups with paper liners.  Set aside.
  2. In a large bowl, stir raisin brain cereal, flours, sugar, raisins, baking soda, cinnamon, and salt.
  3. Mix egg, buttermilk, oil and vanilla until combined.  Add to the dry ingredients and fold gently until combined (do not over mix).
  4. Divide batter evenly among the muffin cups.  Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean.  Put muffins on a wire rack to cool completely.

Adapted from Kids Cooking: A Very Slightly Messy Manual by Klutz Press

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