Posts Tagged ‘oil’

by Sarah Steimer

Carrot cake granola

Every so often, I like something a little sweet for breakfast — like carrot cake. But we can’t bite into a big hunk of sugar every morning, so I transformed that cake favorite into a (much healthier) granola version.



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by Sarah Steimer

I've had a few friends day they're not big fans of mayonnaise (hey, I'll freely admit I like a good mayo), so I've been keeping an eye out for a good mayo-free egg salad.

I’ve had a few friends say they’re not big fans of mayonnaise (hey, I’ll freely admit I like a good mayo), so I’ve been keeping an eye out for a good mayo-free egg salad. Nailed it on my first try!


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by Sarah Steimer

Use a good cornbread recipe for this, not some junk you add water to and throw in the oven. Have some southern class.

For the cornbread (optional, if you have your own recipe)

  • 1 cup flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup yellow cornmeal
  • 2 eggs
  • 1 cup milk
  • 1/4 cup butter, softened

Combine flour, sugar, baking powder, salt and cornmeal. Add eggs, milk and shortening and beat with a mixer until smooth. Pour into a greased 9-by-9 inch or 8-inch round pan. Bake at 425 degrees for 20 to 25 minutes.

Let the cornbread sit out for a day or two, becoming stale. Cut into cubes or crumble. Place on a baking sheet and put under broiler in oven, or bake at 375 until the pieces crisp.

For the salad

  • 2 cans black beans, rinsed and drained
  • 1 or 2 red bell peppers, diced
  • 2 cups cherry tomatoes, quartered (or 2 large tomatoes, chopped)
  • 1/2 cup diced onion
  • 1/4 cup chopped fresh basil
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar (I used apple cider because that’s what I had)
  • salt and pepper, to taste

Mix the oil, vinegar, salt and pepper and set aside.

Toss the beans, bell pepper, onions, basil and cornbread together. Add the dressing and serve immediately.

Makes six to eight servings.

Recipe adapted from: Ezra Pound Cake

Photo: Sarah Steimer

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