I love cornbread, and I love sweet potatoes. When they’re combined, they create an unbelievably moist bread.
This is a “healthy” cornbread. Whole wheat flour, minimal sugar and butter make it the perfect guilt-free meal addition or, as I like to think about it, an opportunity to eat it more often. It’s not very sweet, which I love.
I love cornbread crumbled on top of chili or on a plate of barbecue. However, more often than not, I use this particular recipe as a breakfast item or dessert.
Cornbread for dessert? You ask. I treat it like a buttery sheet cake. I mix up 2 tablespoons of PB2 and slather it on top like frosting. The combination tastes just like a frosted chocolate peanut butter cake and clocks in at 145 calories.
The holidays have come to a close and now my sights are set on Sunday, my first full marathon. I’m trying to be more conscious of my eating before the big day which seems to have translated into rationalized second helpings of carbs. I should begin monitoring intake on Thursday or Friday, but I’m going the overachiever route.
I made these scalloped potatoes last night and to be honest, I’m not usually a white potato person. I prefer sweet potatoes. However, these were so amazing I’m second-guessing my allegiance.
As long as you have a food processor or mandoline, they couldn’t be easier. While they’re decadent from the heavy cream, a single layer of cheese on top makes the dish feel like a much more manageable side. The taste is simple: garlic, onion, cream, chicken broth, cheddar, and a hit of bay leaf. I ate so much it felt like Thanksgiving.
Continuing with my pre-Thanksgiving veggie loading, I decided to try and one-up Balthazar. The asparagus in my puff pastry and eggs last week was simply to die for. It was soft throughout, like it had been blanched or steamed, yet flavorful. I spent the past few days at work thinking about how to create asparagus just as delicious. I think I did it.
Blanched and Pan-fried Asparagus
1 lb. asparagus, ends cut off
1 tablespoon olive oil
1 garlic clove, minced
salt and pepper
Fill a medium pot with water and bring to boil. Once boiling, add asparagus and cook until asparagus is tender and easy to poke with a fork, 1 to 2 minutes (depending on asparagus thickness).
Drain asparagus and rinse with cold water. In a large skillet, heat oil until shimmering. Add asparagus and cook until it reaches your desired level of fry. Add garlic and cook for 30 seconds or until fragrant. Season with salt and pepper. Serve.
Tonight begins the baking for tomorrow’s feast. I’m so excited. What are you looking forward to most this Thanksgiving?