Smoothie Heaven

I can tell when the season starts to change from winter to spring because I start to trade in my morning porridge and dried fruit for a bowl of yogourt and fresh fruit. Or, if fresh fruit isn't in season yet, a yogourt-based smoothie using frozen fruit. For me, it's important that I get a dose of protein and whole grains in my breakfast. This breakfast smoothie fits my bill, and fills my tummy, nicely.

Breakfast Smoothie
1/4 cup of oatmeal
1 small banana
1 cup of frozen mixed berries
1/2 cup of low fat yogourt
1/2 cup lowfat milk
1/2 cup juice (like orange or orange-strawberry-banana)

Combine all ingredients in a blender. Blend until smooth. Pour into a glass and enjoy!

For entire recipe: 410 calories, 17 g protein, 4 g fat, 83 g carbs, 34% RDA calcium, 20% RDA iron

Corn Pudding

Every now and again I rediscover this recipe. A couple of weeks ago I was looking for a simple yet somewhat exotic recipe to bring to a potluck, and even though I probably haven't made this dish in years for some reason it sprung to mind. It was a definite success. For a vegan recipe, this dish can be made without the eggs and using soy milk and a vegan cheese.

2 1/2 cups of frozen corn (about 2/3 of a 750 g bag)
4 spring onions
3-4 medium green chilies, chopped
1 red pepper, chopped
300 g Monterey Jack cheese
1 cup of yellow cornmeal (#250)
1/2 tsp baking powder, low-sodium
3/4 tsp baking soda
2 eggs (optional)
2 Tbs of butter, unsalted
2 1/4 cups of lowfat milk
2 Tbs lemon juice

Put a large baking dish in cold oven and set oven temperature to 425 F. Combine milk and lemon juice together in a medium bowl. Set aside. In a large bowl, combine the cornmeal, baking powder and baking soda. Set aside.

While oven is heating, dice the red peppers and chilies, and chop the spring onions. Dice enough cheese to measure 1 cup and grate the remainder of the cheese. Break the eggs into a small bowl and quickly whisk them lightly.

By now, the milk and lemon juice should have started to curdle. Add the eggs, vegetables and cheese. Stir to combine.

Remove the casserole dish from the oven. Add butter to the hot dish and swirl it around until the butter is melted and the sides of the dish coated. Set it down on the stove top.

Quickly add the milk/vegetable mixture to the cornmeal mixture in the big bowl. Stir until just combined. (Do not overstir.) Pour the corn mixture into the hot casserole dish. Use a rubber spatula to scrape the bowl. Top with grated cheese.

Bake in upper third of the over for about 25 minutes at 425F, or until golden and firm but slightly soft in the centre. Remove from oven. Let pudding sit fr 5 minutes and then serve.

Serves 4 as a complete meal or about 8 as a side dish.

For 1/8 of recipe: 335 calories, 17g protein, 19 g fat, 27g carbohydrate, 41% RDA calcium, 6% RDA iron.

This recipe was adapted from International Great Meals in Minutes published by Time Life Books.

What to Write

I've spent the last month or so in a quandary because I recently find myself with time to start posting on this blog again. But what to say? I can't just suddenly start posting recipes and tips after a whole year hiatus. Well, I could, but it seems to odd to me. So I've been putting off writing about all the wonderful ideas perculating in my mind and the kitchen, because I simply didn't know where, or when, to start.

A friend commented to me today, "well just get going on it." And she's right of course. There really isn't anything magical or mystical about it. Either I get going, or I don't. So, here I am, getting going on it. Now to poke Michael....