Strawberry Mint is no. 2 of the Smooth Numbers series. They’re quick postings listing the ingredients for making refreshing, healthy drinks in a blender. Read more
#SmoothieNumbers 2: Strawberry Mint
2010
Asian-Inspired Cabbage and Carrot Salad with Peanuts
When a chicken was roasted on a hot day earlier this week, the planned side dish of sauté greens would’ve been overwhelming. Thanks to a weekly menu plan, Napa cabbage and carrots were shredded a few days prior. A quick vinaigrette of ginger, savory soy sauce, sweet lime juice and fresh lemon balm was tossed with the shredded vegetables. Like most large heads of cabbage, there was plenty of salad left over. It became another side dish that completed a fast and effortless weekday meal of saute fish. Read more
#SmoothieNumbers 1: Matcha Pineapple
Matcha Pineapple is the first of the Smoothie Numbers series. They’re quick postings listing the ingredients for making refreshing, healthy drinks in a blender. Read more
Lemon Poppy Seed Pancakes
I once bragged about making an Almond Poppy Seed Cake. Someone responded it was a novel idea, because lemons and poppy seeds are an overuse combination of flavors. Does everyone automatically pair poppy seeds with lemons? The flavors might be boring to some people, but adding them to a familiar recipe, such as pancakes, is a scrumptious twist. I can’t help to notice how bright it taste especially when its paired with warm maple syrup and caramelize apples. The flavors are unimaginative, but it makes an old recipe taste new again. Read more
Orange Cornbread with Greek Yogurt and Blackberry Sauce
The other day, a girlfriend and I were talking about cornbread. Northerns, influenced by a commercial brand, prefer cornbread to be a sweet cake. Southerns prefer their cornbread to be less sweet, and the further deep in the country one goes, the recipe doesn’t have sugar in it at all. It’s usually paired with collard greens that are naturally sweet from being picked after the first frost of the year. Growing up, I wasn’t partial to my father’s sugarless cornbread. The older I get, less sugar is added to my Buttermilk Cornbread recipe as well. To prove everyone’s taste is personal, apparently, the boyfriend wants more sugar in his slice. Damn, Yankee.
Cathy’s glazed cornbread recipe at www.NoblePig.com is a sweet idea. She adds lemon flavors to make her version shine. Being influenced by her idea, the recipe is adjusted to a less sugary personal taste, and oranges replace the lemons. Instead of layering a sugary glaze, a dollop of Greek yogurt is substituted as a healthier option. It makes a lovely Saturday morning breakfast served with unsweetened red chai tea.
Recipe adapted from www.NoblePig.com’s Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce recipe. She makes a sweeter version that’s delicious. Read more