How To make Bean & Cornmeal Pie (Ovo Lacto)
2 cn Black beans/kidney beans
2 c Chopped onions
1 1/2 c Chopped tomatoes
{canned tomatoes work, just Drain them} 1/4 c Salsa {I use hot}
1 lg Green pepper
1 c Frozen corn kernels
1 t Cumin
2 t Chili
1 t Or more mixed herbs {i
Cheated & used Mrs. Dash} 1/2 t Salt
TOPPING:
3/4 c Flour
3/4 c Cornmeal
3/4 c Skim milk
2 t Baking powder
1 ds Salt
2 t Sugar
1 ds Chili pepper
1 Egg white
1/2 c Corn kernels
Saute onions & pepper in a little vegetable stock & water till tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add the spices and simmer while you get the topping ready. {Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg in the batter. I increased the milk slightly, added about 1/2 more teaspoon of baking powder and used just the egg white} Sift together dry ingredients. Beat egg white & milk. Stir into flour & cornmeal mixture - don't overmix. Fold in the corn kernels, and spread batter over bean mixture and bake at 375 degrees for 25 minutes. I serve this with plain yogurt {reduced fat, can't get fatfree around my neck of the woods} & extra salsa on the side. Posted by Janet Hatch to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Bean & Cornmeal Pie (Ovo Lacto)'s Videos
Fruit Crumble with Egg Custard - Recipe Collab with Africa Everyday
This is a recipe for fruit crumble - it's like a pie, but the crust is delicious, sweet and crumbly (hence the name). It's really easy to make.
(The custard I made here is the hard part - if you want an easier version, you could use a cornflour based custard, or ready-made custard, or you could serve it with whipped cream or ice cream or Greek yoghurt etc.)
This is a recipe collab with my friend Babatunde from Africa Everyday - to see his version of this (which has an interesting Nigerian twist), go here:
For the filling:
5 Apples and 2 handfuls of berries (or you can substitute any fruits you like)
2 Tablespoons of sugar (adjust depending on the sweetness of the fruit)
1 Teaspoon ground cinnamon (or other spices if you prefer)
Small amount of water
For the crust:
200g Plain flour
100g Cold butter
40g sugar
For the custard:
4 Egg yolks
400ml Milk
1 Teaspoon vanilla extract
60g sugar
Prepare the filling by peeling and chopping the apples, then simmer them gently in a saucepan with the 2tbsp sugar and spices a splash of water in the bottom to prevent burning. If you're using softer fruits like peaches, or smaller fruits like berries, or canned fruit, you may not need to precook at all.
Place the fruit in an ovenproof dish - there should be a little juice in the bottom, but the fruit should not be completely swimming/immersed in it.
Put the flour and butter in a large bowl and rub the flour into the butter until it resembles fine crumbs. This can be done in a food processor on 'pulse' mode. Add the 40g sugar and mix it in to make the topping mix.
Carefully add the topping mix over the fruit, spread it out gently, but don't pack it down (unless you want to - it will form a more dense crust if it is packed down)
Place in an oven at 180c fan or equivalent and bake for about 35 minutes - check toward the end of cooking - it's done when the crust looks golden and there will often be fruit juice bubbling up the sides.
Let the dish cool for at least 30 minutes before serving.
Separate 4 egg yolks and mix with the 60g sugar and vanilla in a large bowl.
In a saucepan, gently heat the milk until it is too warm to comfortably keep your finger in it. Add it to the egg/sugar/vanilla in the bowl, whisking vigorously all the time.
Return the mixture to the pan and heat it gently, whisking all the time until it thickens, then remove it from the heat - keep whisking until it has cooled a little, or it may curdle.
The custard will thicken as it cools. If you prefer, use custard powder according to the instructions on the pack.
How To Make Waffle Cornbread In Minutes
INGREDIENTS
1 box Jiffy Cornbread Mix
1 egg
1/3 cup milk
1/2 cup sharp cheddar cheese
1 diced jalapeño (optional)
DIRECTIONS
1. Preheat Waffle iron on maximum heat.
2. Stir all ingredients together.
3. Spray Waffle iron with nonstick spray.
4. Place two large spoonfuls of mix onto hot Waffle iron. Cook until light turns green.
#cornbread
#kathyssouthernkitchen
#southernfood
Link to slow cooker chili
Plant-based diet and celiac disease
From 2022 National Conference
Speaker: Meghan Donnelly, Registered Dietitian
Meghan Donnelly, Registered Dietitian from Schar presents the benefits and challenges of plant-based eating and celiac disease.
0:00 Start
0:32 Agenda
0:50 Diet Definitions
2:15 Reasons to Eat Plant-Based
4:13 Plant-Based, Gluten-Free Landscape
5:26 Macronutrient Needs for Adults
7:14 Nutrients of Concern
9:33 Protein-Rich Plant Foods
10:30 Vitamin B12
12:13 Calcium
13:53 Vitamin D
15:27 Iron
17:11 Omega-3 Fatty Acids
18:50 Meeting Fibre Needs
21:04 Trouble Shooting Sources of Gluten
21:32 Guidance on Dining Out
22:06 Meal Planning Advice
22:33 Psychological Considerations
23:45 Schar Vegan Products
Healthy Eating on a Budget
Healthy eating is important for a multitude of reasons. If you’re trying to maintain a budget, though, sticking to your food plan can get tricky. Join us for this webinar focused on creating and following a healthy eating plan without breaking your budget.
Hosted By: Sarah Short, MHV Financial Education Specialist
Presented By: Dr. Thomas J. LaRosa, Nutritionist, LaRosa Chiropractic
Sign up for future webinars at mhvfcu.com/seminars
Vegetarian Shopping Hints from Vegan Gal - Part 3
Getting started and getting organised with your vegetarian or vegan diet by Gill Ovnik.
To visit Jill's website, go to:
EoE Diets in Children: how to manage an EoE diet day to day
Lucy Jackman, Specialist Paediatric Dietitian at Great Ormond Street Hospital, talks through the practical daily management of diets in eosinophilic oesophagitis (EoE).
Lucy is a specialist paediatric dietitian at Great Ormond Street Hospital. She specialises in gastroenterology and is the lead dietitian for the gastrointestinal food allergy and motility disorders.
As well as her NHS role she is part of the EoE working group for the British Society of Paediatric Gastroenterology, Hepatology and Nutrition (BSPGHAN), which aims to consolidate care and guidelines for patients with EoE.
This talk and Q&A was recorded at EOS Network's Wellbeing Wednesday series, which is free for all registered members to attend. Thanks to the HM Government Coronavirus Community Support Fund, distributed by The National Lottery Community Fund, for supporting Wellbeing Wednesdays.
If you live with or care for someone living with an eosinophilic disease, or are a healthcare or medical professional interested in them, please take a moment to join our network and join our community fighting eosinophilic diseases together: