cornmeal – In search of flavor

Oatmeal Breakfast Loaf with blueberries

May 10, 2020 priyamhc09

00100dportrait_00100_burst20200509145928804_cover

As you all know by now, I always try to come up with new ways to “package” my oatmeal in the morning. You can also tell that blueberries are really popular in my house (refer to Blueberry-Almond Oatmeal Muffins & Gluten-free Blueberry Corn Muffins). Here is my latest experiment–it consists of oatmeal and cornmeal and it low in sugar and it gluten-free.

Ingredients:

2 cups oatmeal

1 cup stone-ground, yellow cornmeal

1/2 tsp of baking soda

1/2 tsp of baking powder

1/8 cup of sugar + 1 Tbsp for sprinkling

2 eggs

1 cup almond milk

8 oz plain greek yogurt

zest of 1 lemon

juice of 1/2 a lemon

1 cup blueberries

Method:

Preheat oven to 350F

Mix yogurt, eggs, almond milk in a large measuring cup (or bowl)

In a separate bowl, mix oats, cornmeal, baking soda, baking powder, lemon zest, and sugar.

img_20200509_134010

Slowly fold in the wet and the dry ingredients. Add the lemon juice and mix in thoroughly. I like to mix the lemon juice at the end because I don’t want the milk or yogurt to curdle when I mix all the wet ingredients together.

The last step is to fold in the blueberries.

In the greased loaf pan, pour in the batter and spread it evenly. Sprinkle the remaining 1Tbsp of sugar over the top. This will create a golden, sugary top which is really nice for an otherwise “not-so-sweet” quick bread.

img_20200509_134924

Bake for 25 mins. After that, you can turn on the broiler to High for 2-3 minutes to encourage the sugar to brown and the blueberries to burst!

img_20200509_141854

Let the loaf cool before using a serrated knife to slice the loaf.

Serve warm!

00000img_00000_burst20200509150201832_cover

Dinner, Fish & Seafood, Lent

Cornmeal-crusted Catfish with Cajun-style Orzo

September 29, 2018September 29, 2018 priyamhc09

IMG_20180929_170957

One of my fondest memories from growing up in Texas was eating fried catfish. Of course catfish also made the rotation in regular fish curries – a staple for Bengalis. more recently, I had cornmeal crusted catfish at Husk, an amazing southern restaurant in Charleston, South Carolina. So, when I saw catfish in the market in New England, I just had to recreate some of these food memories. Hope you like it !

Ingredients for fish:

2/3 cups cornmeal

1/3 cup flour

½ tsp of Paprika

1 cup of milk

1 Tbsp of hot sauce

3 large catfish filets

Salt and pepper to taste

Olive for drizzling

Method:

Preheat oven to 425F

Mix milk, hot sauce, salt and pepper in large dish.

IMG_20180929_161933

Marinade fish filets in the milk mixture for 15-20 minutes.

IMG_20180929_162105

In another plate/shallow dish, mix cornmeal, flour, paprika, more salt and pepper.

IMG_20180929_164123

Shake off excess milk from the fish and coat them in the cornmeal mixture.

Line a baking sheet with foil, spray with oil and arrange the filets. Drizzle olive oil on the fish.

IMG_20180929_164743

Bake for 15 mins and broil on high for another 5 mins.

Let the fillets rest for a minute or so before serving.

IMG_20180929_170618

Ingredients for Cajun-style Orzo:

1 medium sized zucchini, diced.

1 small tomato, de-seeded and diced

1 medium yellow pepper, diced

½ white onion, diced

1 cup orzo, cooked according to package directions

1 Tbsp olive oil

1 tsp of garlic

2 tsp of Cajun spices (you can change this to Italian seasoning—depending on the rest of your meal).

A pinch of dried oregano

1 & 1/4 cup water.

Salt and pepper to taste

Method:

Heat oil (high heat) in a pan and sauté zucchini till golden (tip: don’t salt the zucchini, it won’t brown). Once it is browned, add a pinch of salt and set aside.

Reduce temperature to medium high and In the same pan, sauté the remaining vegetables with garlic, salt and pepper. Once the vegetables soften, add ¼ cup water, cover and simmer till the vegetables become saucy.

Add the cooked orzo, remaining 1 cup water, and oregano. Cover and simmer, stirring ever so often to prevent the pasta from sticking. The pasta is cooked, and it will get over cooked, but that gives it a creamy consistency, almost like a risotto. Taste and adjust salt and pepper accordingly. You can serve immediately or stop the cooking process while there is still a little bit of liquid left in the pan. Reheat right before serving. I would not wait for more than two hours between pre-cook and serving.

Add the sautéed zucchini mixed with the orzo, or you can have it on the side.

IMG_20180929_170951

Breakfast, Brunch

Gluten-free Blueberry Corn Muffins

April 25, 2015April 25, 2015 priyamhc09

1 1/4 cup stone ground cornmeal
1/2 cup gluten-free all-purpose flour
1/4 cup oat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3/4 cup (one 6-ounce cup) vanilla yogurt Greek yogurt
1/2 cup almond milk
1/4 cup honey
1/4 cup vegetable oil
zest of 1 lemon
Blueberries (fresh or frozen ones that have been thawed)
sugar for sprinkling.

Preheat the oven to 400 degrees.
Grease a 12-cup muffin tin. (You can use liners, but I find the muffins can stick to the papers.)
In a large bowl, whisk together the cornmeal,GF flour, oatbran, baking soda, baking powder, and salt.
In a medium bowl or a large measuring cup, beat the eggs, yogurt, milk, honey, and oil and whisk to combine well.
Add the wet ingredients to the dry ingredients and fold together until just incorporated. Add the zest and mix again.
I like to use my ice cream scoop to fill the 12 muffin cups easily and without mess.
Add 4-6 berries into each cup.
Sprinkle sugar over each cup.
Then bake 12-15 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.

Cookies, Sweet

Tangerine Butter Cookies–Christmas Cookies #10

December 29, 2013April 25, 2020 priyamhc09

Yield: 84 cookies
Prep 45 mins Bake 350°F 9 mins per batch

Ingredients
3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 eggs
2 teaspoons finely shredded tangerine peel or orange peel
1 teaspoon vanilla
1 teaspoon orange extract
3/4 cup olive oil
1/2 cup white cornmeal
4 cups all-purpose flour
1/2 cup sugar
Directions
1. In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, the baking soda, cream of tartar, and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in eggs, tangerine peel, vanilla, and orange extract until combined. Gradually beat in oil until smooth. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Place the 1/2 cup sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using a wooden skewer or toothpick, press an “X” into each ball of dough.
3. Bake in the preheated oven for 9 to 11 minutes or until tops are very lightly browned. While warm, lightly press again with wooden skewer to make deeper “X” indentations. Transfer cookies to a wire rack; let cool. Makes 84 cookies.

Comfort food, Dinner, Fish & Seafood

Cormeal Crusted Pollock

August 10, 2012August 12, 2012 priyamhc09

It seems that I have been on a fish and southern food kick. This is yet another recipe where I took a southern classic, cornmeal crusted-deep-fried fish and tried to make it healthier and less messy (you the huge oil splaters with deep frying !!!!!!). Pollock, may sound like an unusual fish but it is actually quite nice. I tastes like most firm white fish and is much less saltier than cod. This recipe was experimental, I like it and I will be making it again for myself. Please try it and let me know how it works.

Ingredients:

1lb of pollock, approximately 4 medium-sized fillets

1/4 cup cornmeal (cornbread mix could work too)

3 stalks of scallion, chopped

Cayenne pepper, garlic powder, salt and pepper ( I am not including measurements since this is the place you will be adjusting the flavour to your taste. I like my crust salty and spicy so I added a little extra dash of salt and lots of pepper).

1/2 Tbsp of olive oil

Just enough water to make the cornmeal come together in a thick paste.

Method:

Preheat oven to 375F

Mix all the ingredients together in a bowl till they combine to a thick spreadable paste–kind of like thick peanut butter.