Oatmeal Gingerbread

I have had an extended craving for gingerbread through the holiday season. I was dying to put together a recipe that married the crunchy texture of oatmeal with the wonderful spiciness of gingerbread.


I used a base recipe for a quick bread that is now my FAVORITE go-to recipe to make a sweet treat. The recipe is adapted from allrecipes.com, providing both sugar and non-dairy modifications.


I don't encourage people to use my recipes but really if you have 20 minutes, you have to try this one!!!

Oatmeal Gingerbread


Ingredients:


1 cup white whole wheat flour
1/2 cup old-fashioned oatmeal (not instant)
3/4 cup sugar or 4 packets of Splenda + 2 packet Stevia
1/6 cup barley malt or molasses
1/2 package of instant  sugar free vanilla pudding mix (powder)
1/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/4 cup egg white
1/2 cup unsweetened vanilla almond milk
1/2 cup vanilla soy milk
1/2 tsp vanilla
1/4 cup vegetable oil
11/4 tbsp ground ginger
1 dash of ground cinnamon
1 dash of ground clove


Recipe:
(1) Preheat oven to 325 degrees F. Grease one 9x5 inch baking pans or a mini-loaf pan.
(2) In a large mixing bowl, combine the flour, oatmeal, sugar substitutes, pudding mix, baking soda, baking powder, salt, and spices.
(3) In a separate medium sized mixing bowl, whisk together the milk, oil, barley malt (or molasses), egg whites, and vanilla. Stir the milk mixture into the flour mixture until smooth. Do not over mix.
(4) Bake 1 hour in the oven, or until a toothpick inserted into the center comes out (mostly) clean.
(5) Remove the bread from the oven and cool for 10 minutes before cutting.
Note: since this is a pudding-based recipe, the bread will not fully set until after the 10 minutes of cooling time.

This is wholesome goodness, that I feel, not only can but rather should be enjoyed year round. I might have to bake it again tomorrow.

Toasted Crab-stuffed Mushrooms

The crab cake is a well celebrated appetizer (or entreé) in the southeast. I have made crab cakes with a recipe that was very easy and healthful. Having guests over recently, I came up with the idea of using a crab cake-like filling to stuff delicious white button mushrooms. It turned out to be a delicious and quick appetizer, especially since the filling can be made when you have time, then stuffed and baked shortly before guests arrive. Let me know what you think.

Toasted Crab-stuffed Mushrooms

Ingredients:


- Large white button mushrooms
- Lump crabmeat, 1 small can
- Lite mayo, 1-2 tbsps
- Onions, finely chopped (best in food processor)
- Celery, finely chopped (best in food processor)
- Canola oil spray
- cayenne pepper, 1 tsp
- Salt and pepper, to taste
- Parmesan cheese (optional)


Recipe:


(1) Preheat a medium sauté pan and spay with canola oil.
(2) Mix the lumpcrab meat with mayo, onions, celery, cayenne, salt and pepper, according to your taste.
(3) Form the crab mixture into small patties.
(4) When the pan is very hot, place patties in pan, flipping over after browning.
(5) Allow crab patties to cool completely on a saucer after cooking.
(6) Meanwhile, clean the mushrooms with a damp cloth.
(7) Using a spoon, scoop out the center of the button mushrooms, chopping these pieces for later. Preheat the oven to 350 degrees F.
(8) Mix the chopped mushroom stems and centers with cooled crab patties, browned on both sides.
(9) Stuff the mushrooms with a tbsp (a spoonful) of the mixture. If desire, dust parmesan cheese over the tops of the mushrooms.
(10) Place the mushrooms in the oven to bake for 8-10 minutes before guests arrive.


Enjoy the savory bites and enjoy the omega-3s....

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.