Buttermilk Pie

A family recipe (from the in-laws).... Buttermilk Pie. I didn't realize how simple and easy it is and I did my sugar substitutions to make it even easier on the tummy, especially during this holiday season. I will keep this post quick and sweet, just like this pie recipe.

Buttermilk Pie


Ingredients:


1/2 cup Splenda
2 packets Stevia
3 tbsp White Whole Wheat flour
2 large eggs
8 tbsp butter or Smart Balance spread
1 cup lowfat buttermilk
2 tsp vanilla
9-inch pre-packaged pie shell (whole wheat if you have it)


Recipe:


(1) Mix the Smart Balance, Splenda, and Stevia together. Stir in the eggs (brought to room temperature) and mix with a fork or whisk until thoroughly combined.
(2) Mix in the flour until completely combined.
(3) Add the buttermilk.
(4) Pour batter into the rolled-out pie shell (unbaked).
(5) Bake in pre-heated oven at 425 F for 10 minutes.
(6) Lower the temperature of the oven to 350 F to continue to bake for 35 minutes. You will see the pie inflate and slightly brown when complete. Check with a fork or knife to ensure cooked in the middle.
(7) Allow pie to cool and settle before cutting and serving.


Enjoy this delicious treat. I enjoy it everytime I visit my in-laws and now with the recipe in hand, we can enjoy it more often.

Roasted Vegetable Salad with Chickpeas

A quick, easy, and delicious preparation for lunch is a roasted vegetable salad tossed with chickpeas. I made this for lunch for the week and it was the perfect thing to look forward to on the rainy, wet days. I used green beans, tomatoes, and yellow squash. Incorporate whichever veggies are convenient, your favorite, and even better, in season.

Roasted Vegetable Salad with Chickpeas


Ingredients:


2 tomatoes, sliced
2 yellow squash, sliced
3 cloves of garlic, finely diced or minced in can
canola oil spray
1/2 tsp seasoning salt, such as Adobo
1 tsp pepper
1 tbsp Za'taar spice blend
1 tbsp red pepper flakes


Recipe:


(1) Preheat the oven to 450 degrees F.


(2) In a bowl, toss the chopped vegetables with the garlic, seasonings, and spray with a few sprays of canola oil. This is definitely a way to reduce the fat and calories from a dish incorporating roasted vegetables. Tossing before laying on a tray, will reduce the amount of oil needed to coat.


(3) If you are patient, separate and spread the vegetables on a baking trays lined with aluminum foil. If you are not patient, simply pour the vegetables out onto the lined trays without sorting. The sorting will help as some vegetables will cook faster than others (e.g. tomatoes will finish before the squash). Bake for 15-25 minutes. If you do sort, pull out the baking trays when the vegetable looks slightly brown at the edges and look and feel tender to the touch.


(4) Toss the roasted vegetables with the drained and rinsed chickpeas. Finish with the red pepper flakes, Za'taar, and salt/pepper to taste.






Enjoy this salad alone or with your favorite sandwich...a fall/winter treat.

Thanksgiving Recap and Cornbread Stuffing

 Thanksgiving Day was awesome!

 
I have finally recovered from the Thanksgiving indulgences, pies, cakes, turkey (lots of it), ham, and stuffing. It was a wonderful day. I learned how to make my first Turkey. I have to say (not boasting) that it actually was a beautiful golden bird. My mom taught me how to make this beauty.


The stuffing, which was baked with turkey, was yummy.


Here is the recipe:


Ingredients:


1 8x8 pan of cornbread (see my recipe for cornbread muffins), cubed
1/4 loaf whole wheat bread, cubed
1/2 head of garlic, minced
1.5 bunches of celery, diced
1 onion, diced
2 cups low-sodium beef stock
1/2 cup dried mushrooms, rehydrated (I used a wild mushroom mix from Chile but cremini mushrooms or porcini will work well)
1/4 cup dried cherries or dried fruit


Recipe:


(1) Cube the cornbread and toast in the oven at 400 degrees for 15 min (until brown).
(2) Mix with the remaining ingredients.
(3) Add the beef stock and toss to combine.
(4) Then bake in a oven-proof pan for 45 min - 1 hr at 350 degrees or stuff in the turkey for the 4 hour cook time.


Enjoy the deliciousness. Make extra as this is a hit.

Cherry Pepper Corn Muffins

My husband has been craving cornbread. I have been craving all things spicy lately. In preparation for his upcoming exam, I decided to create a cornbread that was inspired by delicious jalapeño cornbread but also sweetly inspired by pie.


Cherry Pepper Corn Muffins




Ingredients:


2/3 cup cornmeal
1/3 cup whole wheat pastry flour
1 cup whole wheat flour
1 1/4 tbsp baking powder
1/8 tsp salt
5 packets of splenda + 1 packet of Stevia or 1/3 cup sugar
3 tbsp Smart Balance margarine or butter, melted
1/3 cup unsweetned applesauce or 1/3 cup vegetable oil
1/4 cup dried cherries, finely chopped
1 HOT pepper, finely chopped


Recipe:


(1) Preheat oven to 350 degrees. Spray muffin pans with canola oil or line with muffin liners.
(2) In a small bowl, mix the flours, cornmeal, baking powder, salt, and sugar. Add the dried cherries and pepper to the mix.
(3) In a medium bowl, mix the margarine and apple sauce. 
(4) Carefully add the dry ingredients to the wet ingredients, mixing only until everything is combined. Since using the whole wheat flour, gluten formation will happen quickly so minimize mixing.
(4) Add 2-3 tbsp of the batter per muffin cup.
(5) Bake for 20-25 minutes or until a toothpick in the center of a muffin pulls out cleanly.


Enjoy the sweet and spicy combo. I certainly enjoyed them with a cup of cinnamon tea and also with a bowl of chili. A multipurpose food ;)