Chili Corn Bread

MUCH more exciting than the Jiffy brand!!

2 cups frozen corn kernels

1 cup cornmeal (yellow)

1 teaspoon salt

3 teaspoons double-acting baking powder

1/2 cup fat free sour cream

3/4 cup olive oil buttery spread

1/2 cup egg subtitute

6 ounces haloumi cheese, chopped

3 long red hot peppers, finely chopped

2 small red hot peppers, finely chopped

cooking spray

(Some how my camera deleted the picture of the ingredients--plus two other pictures....hmmm)

Mix all ingredients in electric mixing bowl. Be sure everything is well mixed.

Pour into greased 8x8 inch baking pan.

Bake at 350 degrees for 65-70 minutes.

How is it?

Extremely moist. Probably because 1) the corn and chilies were frozen so it gave off liquid and 2) it is thick corn bread.

The spice of the chilies is very well mixed. Probably because it is the seeds that cause the spice--and they could spread throughout the bread quite easily.

Very salty. Probably because of the extreme saltiness of haloumi cheese. I bet I didn't need to add any salt at all. 

Very oily. I don't feel very healthy eating it.....

Socks....okay so they are slippers--but I thought you aught to see them too : )

Recipe adapted from Beard on bread

Beans and Quinoa...and TVP

This was my first time cooking with quinoa and TVP (textured vegetable protein).

1 cup canned black beans

1 onion, chopped

3-4 cloves garlic, minced

4 cups water

1 cup TVP

chili powder

cumin

1 cup quinoa

Bring water to a boil. Add black beans, onion, and garlic. 

After 5 minutes add TVP, chili powder, and cumin.

Rinse quinoa to remove outer coating. I completely failed at this. See how it first stuck to the wet measuring cup, and then was so small that it fell through the holes in the strainer?

After another 5 minutes add quinoa.

Boil for 15 minutes or until most of water has been absorbed.

Serve with the option of adding crushed red pepper flakes.

How was it?

It was bland without the red pepper, but only tasted pure spicy with the red pepper.

My parents were not too impressed with it.

And I binged on it.

FAIL.

A family of socks....or lack thereof:

Recipe adapted from Bob's Red Mill

Leftover Snack Mush

Okay, so I wanted to use up my (almost full) container of tahini because it is absolutely DISGUSTING. Tahini is made of ground sesame seeds. It has a very bitter flavor. I also wanted to use up some of the products in the house that I have been binging on. So here is what I came up with.

*Note: all amounts are approximated since I just poured stuff in the bowl*

15 ounces tahini

1 cup whole grain flake cereal

1/2 cup dried fat free milk

1/3 cup raisins

1/3 cup honey

2 homemade spice bars

1 think slice homemade black bread

1 chunk homemade pumpkin bread

1 medium carrot, shredded

Mix all ingredients in bowl.

Try a taste and decided it needs to be even sweeter to drown out the bitter tahini. Add carrot. Stir in.

Separate into baggies. Shape into balls if desired.

How does it taste?

Still bitter. But better than straight tahini. I gave some to my Dad. (And I told him to throw it out if he doesn't like it.)

Socks:

Recipe adapted from The Healthy College Cookbook

Cottage Cheese Casserole

A comforting one-dish meal.

1/4 of a head of cabbage, thickly sliced

6 ounces of whole wheat yolkless egg noodles

1 cup chopped broccoli

2 medium carrots, sliced

1 cup fat-free cottage cheese

3/4 cup egg-substitute

1/2 cup fat free milk

1/2 cup fat free sour cream

1/2 teaspoon sea salt

1 teaspoon caraway seeds

1/2 teaspoon thyme

1/2 teaspoon black pepper

1/3 cup fat free grated cheese

cooking spray

Preheat oven to 350 degrees. 

Boil cabbage, covered until soft. Add noodles, cook for 5 minutes. After one minute, add broccoli and carrots. 

Drain.

In large bowl, mix cottage cheese, egg substitute, milk, sour cream, salt, caraway seeds, thyme, and pepper.

Add cooked noodles and veggies to cheese mixture. Stir.

Pour mixture into greased casserole dish. 

Sprinkle grated cheese on top.

Cover and bake for 45 minutes.

How was it?

Okay, okay--fat free meals are really bland. I GET IT, ALRIGHT?! But I feel better about eating them. And that way I can eat the fat elsewhere during the day. But my nutritionist wants me to stop "fearing fat." BUT MY BODY IS GETTING FATTER--not necessarily in size (although weigh what I used to before all of this eating disorder stuff started) but in composition. I have a nice coating of fat around my midsection. I HATE IT. So why add more fat to my diet? Argh...

Because the cottage cheese and cream were so bland, the caraway seed became an overpowering flavor.

*SIGH*

Socks...My mother's again. And those are her very worn out slippers.

Recipe adapted from Reader's Digest One Dish Meals The Easy Way

Personal Acorn Squash Bowls

This is what my father, my other little sister, and I had for dinner. (My step mother decided to have a boring tuna melt.)

2 acorn squashes

water

various stuffing ingredients (butter, walnuts, raisins, chopped veggies, applesauce, walnuts, egg, brown sugar, cinnamon, etc.)

Slice acorn squashes in half. Remove seeds from each half.

Stuff with desired ingredients.

 


Make fun of step-mother who is trying to read the newspaper in the middle of all of the kitchen-chaos.

Place water in bottom of baking pan. Place squashes in pan.

Bake at 500 degrees until soft.

Decided that squashes are becoming dehydrated (this at the same time realize that we should have baked the squash upside down BEFORE stuffing), therefore cover with aluminum foil.

How were they?

Not dehydrated at all. Maybe a little tougher than if we had baked them upside down first. But the flavor was still delightful. They were delicious both with sweet ingredients (sugary) and with creamy ingredients (cheesy).

Don't try to eat the skin though--it is sort of bitter.

Clean plates all around!

And the socks of the day: warm and fuzzy socks, because it is SNOWING outside again.....Welcome to Spring everyone!

Home-fried Chicken

I helped my youngest sister make this one for herself! I must admit that I didn't really worry about making this Jaime-style healthy because she is not as paranoid an eater as I am.

1 (very expensive) chicken cutlet

1 egg, beaten

seasoned bread crumbs

vegetable oil

Wash chicken cutlet. Pat dry.

Cover chicken in egg.

Roll chicken in bread crumbs.

Heat LOTS of oil in frying pan.

Add chicken.

Realize that the oil won't cover the whole chicken. Fry only one side. Flip.

Fry other side.

Realize that the bread crumbs are burning but the chicken is not cooking.

Cut chicken while in oil to help it cook. Get burnt by spraying oil.

Give up any further cooking. But high-five for the fun of it all.

Nuke the uncooked pieces in a microwave.

How was it?

Because this was my sister's dinner, I did not try any of it. But she insisted that the chicken was good. And that it didn't taste burned even though the crumbs were black. Overall, I think she enjoyed the experience over the taste.

My socks.....