Sunday, January 25, 2009

Recipes: Low Fat Cornbread, and Crunchy Roasted Chickpeas

As promised, I have some yummy recipes for you!

This first one is the result of a lot of trial and error. My family loves cornbread with their chili, myself included. But a lot of recipes include STICKS of butter and CUPS of sugar and you end up eating something more reminiscent of a cake than of cornbread. The "healthy" recipes I tried fell flat: too dry, too flavorless. This one's a winner. I know so, because when I baked it the first time, the kids all said it was the best cornbread they ever had! They do slather theirs with butter and honey, but at least it starts out nearly fat free!

Lyn's Best Low Fat Cornbread

1 c. flour
1 c. cornmeal
1/4 c. sugar
1 tsp. baking soda
3/4 tsp. salt
1 c. fat free vanilla yogurt
1/2 c. Egg Beaters (or two beaten eggs, if you don't mind the cholesterol)

Mix the dry ingredients in a bowl. Dissolve the baking soda in the yogurt. Add the yogurt and eggs to the dry ingredients and stir just until combined. Spread in an 8 by 8 square pan (or a 9" round pie pan) sprayed with cooking spray. Bake at 400 degrees for 20 to 25 minutes, *just* until a sharp knife poked into the middle comes out moist but clean (no batter). Cut into squares or wedges and serve warm. Made with eggs and regular vanilla yogurt, 1/12 = 130 calories, or 1/8 = 195 calories. (Save calories if you want by using the Egg Beaters and sugar free vanilla yogurt).

*Notes: My kids prefer it with the vanilla yogurt, but plain is fine, just not as sweet. You could use a splenda-sweetened vanilla yogurt for flavor without calories. I usually add a half teaspoon of Butter Flavoring for that buttery taste (it comes in a bottle, look near the vanilla extract). You can add things to this cornbread, like jalapenos or grated cheese or chopped cooked onions. You can also cook it in muffin pans, just cook for a shorter time.

The second recipe is a yummy snack:

Crunchy Roasted Chickpeas

Take a can of chickpeas, drain and rinse them, and pat them dry on paper towels, like this:



Try and get the pretty dry. Stick them on a cookie sheet and pop into an oven set to 400 degrees. Roast them for oh, 20 to 30 minutes but go in and shake the pan every 8 minutes or so. Watch them. If they start getting too dark, cut the time back. To see if they are almost done, take one off the pan, let it cool slightly and then eat it. If it isn't crunchy enough, put them back in.

After you get them to your preferred crunchiness level, take them out and spritz them with a light coating of olive oil (I have a sprayer... if you don't have one, dump them in a bowl and add some olive oil. Not too much, maybe a half Tablespoon). Then season them with whatever spices you like. Plain sea salt and pepper is good. Paprika is nice. Curry, onion powder, garlic powder, whatever you like... experiment! Toss them to coat and pop back in the oven for about 5 minutes. Here are mine, nice and crisp.


These are yummiest straight out of the oven. Sometimes they are crunchier than other times. You have to play around with it. Sometimes I prefer them moister. They make a good, high-protein snack and they keep well in a baggie. Sometimes they soften over time. It all depends on their moisture level. But I just love them when I am craving something crunchy and salty, but nutritious. Enjoy!

22 comments:

bbubblyb said...

The cornbread sounds great. I made the roasted chickpeas about a month or so ago, my daughter and I just loved them, yummy.

Rachel said...

I've never even thought of roasting chickpeas before! Sounds like a delicious snack and I can't wait to play around with the spices. Thanks for sharing!

Anonymous said...

What I do with chickpeas: hummus

2 cans drained chickpeas, save liquid in cup for thinning as needed.
juice of 2 fresh lemons
2 fresh cloves garlic, peeled & chopped
2 Tablespoons olive oil
1 teaspoon salt
1/2 cup tahini

Process above ingredients in food processor or mix with hand/stick blender until smooth. If too thick, add some of the reserved bean liquid.

Easy. Use as a spread for sandwiches, roll ups, or dip for fresh veggies. Variations include more/less garlic, addition of parsley, sweet red peppers, olives, or whatever you think would work. Better than peanut butter and can stay in the fridge for a week or two as backup for protein.

Shelley said...

YUM on both recipes! I am going to try the chickpeas tomorrow!

Stages of Change said...

The roased chickpeas sound awesome. GREAT idea.

Shay said...

I am so trying the crunchy roasted chickpeas recipe.

Dutch said...

I have been eating a lot of different beans and peas and that recipe sounds great. I am going to print it up and try it. thanks

clickmom said...

I'm totally making the chick peas tomorrow.

rmslil said...

Roasted chickpeas sounds yummy! I love them straight out of the can.

Scale Junkie said...

I love roasted chickpeas with cumin, chili powder and garlic powder.

The corn bread recipe looks really good too. I've never made my own but I'm willing to give it a try. Thanks

Lynn Haraldson-Bering said...

Oh heck yeah to the chickpeas! I've not tried making them your way, but I will. LOVE them in hummus, on salads, crunchy, mushy...and who can't like a name like "chickpea?" I want that as a nickname :)

Thought of you today as I perused the wilted bok choy at Walmart. It made me sad (the boy choy, not my thoughts of you :))

elife said...

Those sound so good! I think I'm going to try the chickpea one.

Ria said...

I love chickpeas in salads and hummus . . . I can't wait to try them roasted! The cornbread recipe sounds great too.

Ron said...

Both recipies sound awesome, I plan to try both!

Helen's Journey said...

The roasted chickpeas are an excellent idea for a snack. I can't wait to try that. Tamzin from "One Inch at a Time" told me about your Butternut squasch mac and cheese which I wiil also try. I have started a diet blog and am always looking for new food ideas and recipes. I hope you don't mind I have added you to my blog list.

new*me said...

I have some chickpeas in the pantry and am going to try this out today. Looks like a great healthy snack :) The cornbread recipe sounds awesome too :)........Everyone is talking food today..........getting hungrier by the minute!! Thanks for the recipes Lyn ;)

wendy said...

Yum! I am going to try both recipes, but am really excited about the chick peas. Thanks.

Vickie said...

saw your kind, nice note the other day - thanks for leaving it - made my day all smiles.

Beanie said...

Thanks for sharing the recipes...I love cornbread too! I usually make mine into mini muffins.

Miamommy said...

I had 2 cans of chick peas in the pantry and had no idea what to do with them. I roasted some up and they are yummy! I crave more sweet so I think next time I am going to put a bit of honey on them and maybe a touch of finely crushed nuts. I can't wait to try the cornbread!

Token Fat Girl said...

I'm so curious about the roasted chickpeas! Thanks for the recipe

Anonymous said...

I made your cornbread but with low-fat vanilla yogurt instead (daughter needs to gain/not lose weight so can't make it too low-fat). It was outrageously good. OMG. Better than any full fat version I have had. I have tried many recipes too and ended up with dry, bland, and tasteless cornbread. Thanks so much! Also, mine got overbrown on the bottom and sides after 20 minutes. I would check at like 17 next time.