Low-Fat & Luscious, Part Two
Our heat wave has finally broken and we've got just a nip of fall in the air. That's got me in a cooking mood, so I've decided to post another one of the low-fat and luscious recipes I'd like to someday put in a cookbook. As before, I'd appreciate acknowledgement if you use or pass this on.
CORN PUDDING
1 Cup Egg Beaters (or egg substitute of your choice)
2/3 Cup Splenda
1 Cup Carnation Fat-free skim milk
4 Tablespoons flour
1/8 teaspoon pepper (or to taste)
1/2 Cup Smart Balance, melted
2 Cans cream style corn
Paprika (optional)
Preheat oven to 350 degrees. Beat egg substitute and milk. Add Splenda, flour and pepper, and continue beating until smooth. Pour melted Smart Balance into mixture and beat. Stir in corn. Pour mixture into Pam-sprayed 9 x 13 glass dish. Sprinkle paprika over top. Bake 1 hour.
Serves 8-12. Recipe can be halved for 4-6 servings; use a deeper 8x 8 glass dish.
Enjoy!
Fran
PS: I've almost finished knitting a purse made of fabric strips. As soon as I've lined it and sewn it together, I'll post a picture of it.
PPSS: What's the dish you like to cook that says "fall's here?"
CORN PUDDING
1 Cup Egg Beaters (or egg substitute of your choice)
2/3 Cup Splenda
1 Cup Carnation Fat-free skim milk
4 Tablespoons flour
1/8 teaspoon pepper (or to taste)
1/2 Cup Smart Balance, melted
2 Cans cream style corn
Paprika (optional)
Preheat oven to 350 degrees. Beat egg substitute and milk. Add Splenda, flour and pepper, and continue beating until smooth. Pour melted Smart Balance into mixture and beat. Stir in corn. Pour mixture into Pam-sprayed 9 x 13 glass dish. Sprinkle paprika over top. Bake 1 hour.
Serves 8-12. Recipe can be halved for 4-6 servings; use a deeper 8x 8 glass dish.
Enjoy!
Fran
PS: I've almost finished knitting a purse made of fabric strips. As soon as I've lined it and sewn it together, I'll post a picture of it.
PPSS: What's the dish you like to cook that says "fall's here?"
posted by Fran Baker at 1:10 PM
12 Comments:
Fran, this looks like it will be as wonderful as your peach recipe was. (Worth searching the archives for, everyone, if you missed it.) I have a pot of homemade tomato soup simmering on the stove right now. (Yesterday was spinach lasagna. Yes, the cool weather = lotsa cooking.) I'm using a variation of Paula Deen's tomato soup recipe; I was skeptical about the teaspoon of chili powder but it makes =all= the difference. Especially if you use HOT Mexican chili powder and lots of Tabasco.
Homemade Macaroni and Cheese. Yum! And not just any ol' mac & cheese, the one I make uses cream cheese and little bit of spicy mustard which gives it all such a great flavor. I made some this weekend.
Even better is when I have green tomatoes around for some Fried Green Tomatoes to serve with the macaroni & cheese. Double yum!
I've never had Fried Green Tomatoes but I'm an expert on mac & cheese. In fact, I collect mac & cheese recipes and pot roast recipes. Jamie, I'd love to know how you incorporte the cream cheese. My favorite m&c recipe is my mother's: extra sharp cheddar, chili sauce, Colman's Dry English Mustard, Worcestershire Sauce, the standard white sauce over partially-cooked elbows all mixed together then baked in a 350 degree oven until that gorgeous golden crust forms. The ultimate comfort food.
Would you guys please stop making me salivate all over my keyboard? :-)
Your mom's mac & cheese sounds a lot like mine, Barbara. Though I've never added chili sauce, I'm thinking I'll have to give it a try.
On the first really snappy day here, generally in mid- to late October, I put some kraut and ribs in the oven. I mix some Splenda brown sugar and a little caraway seed with the kraut, then put lots of garlic and pepper on the ribs and let the whole concoction bake about four hours at 300. The last half hour, I'll turn the oven up to 325 or 350 so the ribs can brown up. Yum!
That sounds like exactly the way I love kraut, Fran. Caraway seeds, a little sugar, and (for me) lots and lots of black pepper. Heaven on a plate.
My mother's mac & cheese method: parboil the elbows, drain, toss into a pregreased baking dish. Pour maybe 1/2 to a full bottle of chili sauce on the elbows. Toss to coat. Add some grated extra sharp cheddar. You've already made your white sauce (in a vain attempt at de-calorieizing the m&c I use skim milk and Smart Balance [I can hear you all laughing uproariously]) and added Colman's English mustard, cayenne, and Worcestershire to it. To the white sauce add as much grated extra sharp cheddar as you can stand. Mix until smooth. Dump on top of the chili sauced elbows. Toss. Sprinkle the top with more grated cheddar. (You didn't think I was going to say bread crumbs, did you? Why do you think we were saving the milk calories??) Pop into a 350 degree oven for as long as it takes.
That's it: my keyboard just short-circuited...
I'm drooling. Chili says 'fall' to me, but you know how good chili is over mac and cheese.
Barbara - It's so simple. I melt a 1/4 real butter in a saucepan, add 3 Tbl flour and stir until smooth, then I add an 8oz. brick of softened cream cheese, stir until smooth, then add 2 Tbl spicy mustard, 1/2 t salt, 1/2 t pepper, mix it all together, then slowly add 2 cups of milk, stirring occasionally until thickened. I add my 2 cups of sharp cheddar then, then use another 3/4 cup for the topping. The boys used to like it when I added bread crumbs to the top, but the DH isn't a bread crumb fan, so I add extra cheese to the top for that cripsy layer.
Fried green tomatoes are heavenly, and so easy to make. I tried them for the first time this year and wonder what took me so long. The ultimate in comfort food, IMO.
Slice your green tomatoes about 1/4" thick. You'll want 3 or 4 large, firm ones. Lay the sliced tomoatoes on a cookie sheet or paper towels and sprinkle with salt then set them in colander and allow tiem for the salt to pull the water out, about 20-30 minutes. Once they're ready, dip them in buttermilk, dredge in flour and deep fry (I use about 2 cups of canola oil) until golden brown. Sheer heaven! I like serving them with crab cakes or mac & cheese. You can eat them plain or whip up some Hollandaise Sauce. The DH likes to dip them in ranch dressing, too. Me, I like 'em plain :grin:
Jamie: I almost had another heart attack just reading the ingredients on your m&c. LOL! It sounds delicious. And I'm with your husband ... hold the bread crumbs and pile on the cheese.
We're big fried green tomato fans here as well. Last night I sliced up what may well be the last of our red and yellow tomatoes. Next it'll be fried greens and everyone in the family will be converging on our house for a feast.
Off to work! Have a good day, y'all.
Jamie, your mac N cheese sounds awesome!
Soup says fall to me -- chicken tortilla, or chicken corn chowder. We had the corn chowder Saturday. Yum!
Over at Access Romance today I blogged about having to go on diet. I knew I shouldn't have come over here. I'm hungry now. :::sigh:::
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