spelt

This morning I woke up and I didn’t want oatmeal for breakfast.

It was incredibly traumatic for me.

I had a hankering for my favorite comfort food of all time.

I’ve talked about it before, but that was way back in November, so you probably don’t remember it.

I am talking about cornbread. I woke up with a desperate need for cornbread.

The big problem I was having with this craving was that I was out of Jiffy Mix. As I previously explained, I’ve grown up on Jiffy Mix. I love Jiffy Mix. There are many processed, packaged food items that I have given up over the last few years. Mostly because things made from scratch are generally better. Except when it comes to cornbread. Every single time I try someone else’s cornbread, I get depressed. It doesn’t taste right. It doesn’t taste like Jiffy. Due to this, I always make it from the mix.

I checked my kitchen for supplies and I learned that I did have cornmeal. I bought it the last time I hit up the bulk bins at Rainbow Grocery. I had plans for cornmeal cakes, but never got around to it. I had buttermilk. I checked a few recipes, from Paula Deen’s to just random things popping up on people’s blogs. None of the recipes were really grabbing me. I looked up recipes for Whole Wheat Cornbread. Those weren’t all that exciting either. After checking the pantry once more, I decided to make Spelt Cornbread. I was feeling pretty impressed with myself until I googled that and found out that tons of people had done it before, including Ashley at (never home) maker. Oops. Guess I’m not special after all. Sniff.

In the end, I wound up making my own recipe, loosely based on different elements from all of the recipes I checked out. I know it sounds like this research phase took an awful long time, but I promise, I spent like 10 minutes searching before the Gemini in me took over and said, “Whatever! I’m creative! (and bored!) I’ll wing it!”

Dry Ingredients:

1 cup spelt flour, 1.5 cups cornmeal, 1.5 teaspoons baking powder, .5 teaspoon baking soda, .25 teaspoon salt

Wet Ingredients:

1.5 cups reduced fat buttermilk, 4 tablespoons of butter (melted), 1 egg,  2 tablespoons of maple syrup.

Speaking of butter, when I went into my fridge to get some, I found the cutest darned thing:

Is that not the cutest stick of butter ever?!

I don’t really keep butter in the house, as I don’t need it very often. At Christmas time, however, I had planned to make chocolate chip cookies, so I had bought this butter. I remember choosing this box because it came in half sticks. I never made the cookies and I never opened this box of adorable butter. So I was all surprised and excited when I got to use one of these mini butter sticks.

(Hey, I find joy where I can, people!)

Combine well and pour into a baking dish of your choice. Bake for 20-30 minutes at 350 degrees F. Cornbread is done when a toothpick/knife inserted comes out clean.

It should look something like this.

Now as I’ve mentioned, the main way I eat cornbread is crumbled in milk. As a matter of fact, it is the ONLY reason I EVER make cornbread. I don’t make it to go with chili or soup…I prefer crackers. I don’t make it to go on the side of a southern meal or for any other “normal” reason.

I make it when I want to eat bread ‘n’ milk.

This is what bread ‘n’ milk looks like. Yes. I took two slices for my bowl. It’s how I roll.

Overall, I thought the spelt cornbread was pretty good!

I won’t lie though, it isn’t Jiffy. I was sort of okay with that though. This was much heartier. One of my big problems with making cornbread is portion control. I usually have to make it in muffin tins so I don’t keep going back. Sometimes bread ‘n’ milk doesn’t really fill me up and I end up eating several servings of cornbread. This time, I was satisfied with the two hunks I cut out of my loaf. It actually staved off hunger for about 4-5 hours, which isn’t bad at all.

I know I will eat Jiffy again, but for now, this will do.

What is your favorite way to eat cornbread?

It may not be easy to be green, but by gosh, green sure is tasty.

(Sorry, Kermit.)

I’ve been trying to check out new recipes lately. My eating routine had gotten fairly boring and because of that, I found I was having little interest in making food at home.

This week my experiment was Kale Pesto with Spelt Spaghetti.

I first read about Kale Pesto on Ashley’s blog. Really, I don’t know why I didn’t think of it before. I’ve made broccoli pesto based on a recipe of Amber’s, so why not Kale? Honestly, I think I like it even more than the broccoli.

It came out really well, though if possible, I would advise you to NOT use a Magic Bullet to make it. It was certainly more difficult than if it had been done with a regular food processor. I, of course, do not have a food processor, so I just accept that I have to spend a little extra time getting cooking jobs like this done.

The most interesting (or at least topical as of late?) ingredient for me in the kale pesto was the nutritional yeast instead of parmesan. I had no prior experience with nutritional yeast, and as I am not a vegan, the use of parmesan cheese doesn’t bother me in the least. I had some in the fridge, as a matter of fact. I was curious, however, so gave nutritional yeast a try. I didn’t really taste it in the pesto. I tried a tiny bit on its own, and I wasn’t sure I how I felt about its taste or texture. It seems like the kind of product that I wouldn’t mind in a sauce or something, but I wouldn’t want it sprinkled on my salads.

I had my kale pesto on spelt spaghetti that I picked up at Rainbow Grocery in the bulk section. I had never had spelt pasta before, but to me, it sort of tasted similar to whole wheat. Just a little bit heartier than white pasta. Definitely tasty though…and with a decent amount of fiber per serving. I would call it a win.

What’s on your dinner table this week?