Wednesday, December 23, 2015

Christmas Lite

With the Christmas Day dinner preparations at hand, a simpler meal on the days preceding is a good plan.   This Apricot Chickpea Soup by RD Nikki Bennett is one of several great soup recipes in the November/December issue of Food and Nutrition Magazine. What goes great with soup?  My Cornbread with Apples, Onion & Thyme!  I made it today in preparation for my Turkey Stuffing.  This recipe is a keeper.

Cornbread with Apples, Onions & Thyme

(16 Servings)

Melt buttery spread over medium heat in a 12-inch cast aluminum skillet that is oven proof.
1 cup Earth Balance Buttery Spread
Pour melted spread into a separate bowl.

Add onion to the skillet and saute for 4 minutes.
1 large onion, thinly sliced

Add apples, 3 tablespoon sugar and 1 tablespoon thyme to the skillet.  Saute 4 more minutes.  Place onion-apple mix in a colander to drain any excess liquid. 
3 apples, sliced thin
3 tablespoon sugar
3 tablespoon thyme leaves

Mix dry ingredients-cornmeal, flour, baking powder, salt and 4 1/2 tablespoon sugar together.
2 1/4 cup cornmeal, whole grain
1 1/2 cup all purpose flour
1 1/2 tablespoon baking powder
1/2 teaspoon salt
4 1/2 tablespoon sugar

In a mixing bowl, beat eggs and buttermilk.  Add melted buttery spread.
3 eggs
2 1/4 cup buttermilk
Melted buttery spread
Add dry ingredients and mix until smooth (no lumps).  Stir in 1/2 of the apple-onion mix.

Pour batter into skillet (oven proof).  
Top with remaining apple-onion mix.  Sprinkle with1 teaspoon thyme. 
1 teaspoon thyme 

Bake in 400 F. oven for 40 minutes.  Cool in pan on rack for 20 minutes.  To remove from pan, place another rack over the top of the skillet and invert.  The bread slides right out.  Invert onto cooling rack.  Cool an additional 20 minutes before tasting.

Though it's time for another issue of the Food and Nutrition Magazine, the November/December issue is a keeper, with several easy soup recipes.

Cream of Tomato Soup
Chicken & White Bean Soup
Moroccan Farro & Lentil Soup   

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