SINGLETON/COUPLE'S CORNBREAD

A solution for small households that can't/won't/shouldn't eat an entire cornbread recipe in one go...

One lot for eating right away; the rest for freezing that day

Cornbread is one of those recipes which are easy to double but difficult to divide.

If you love cornbread but want good health, that can present a problem.  A whole loaf is tempting but not good for you even if stretched out over 3 days.  And cornbread can dry out if not stored properly. 

Originally, 67 was looking for a mini-version of cornbread cooked in an air fryer but the recipe isn't suitable for that.

67's solution?  Make the entire recipe but bake in separate containers; eat one straight away; flash freeze* the other on the day of baking, portion and bag up. Defrosted Cornbread is very close in texture and taste to fresh.  

This recipe is a little milder than 67's original Cornbread with Niblets, Chilli & Spring Onions and is slightly less grainy.  The blog's testers loved it. 

Produces: 1 small 6inch/15cm pan plus 5 large muffins OR 10 large muffins OR 18 medium muffins OR 2 small loaves
Cost: around £2.00

Equipment: a 6inch/15cm pan or similar sized cast iron skillet PLUS well-greased large muffin tin or a normal muffin tin OR 2 x 1 pound loaf tins  

Ingred:

140g/5oz plain white flour mixed with a tsp of baking powder 
125g/4.4oz coarse cornmeal/polenta, organic if poss  
1 Tbsp sugar (opt) (67 never bothers and the cornbread tastes fine.)
1 tsp salt
1 Tbsp (yes, tbsp!) baking powder

40g/1.4oz butter

30gm light vegetable oil 
2 med eggs
200 ml milk 

125g bell pepper (in any colour but green) in dice the size of corn niblets
4 spring onions sliced thinly on the diagonal, green and white

    OR 3-4 tbsp chopped chives OR both

generous teaspoon smoked paprika

Baked in large muffin tin 

1/2 tsp pepper
4 oz/110 gm grated strong cheddar (opt)

Method:
      Preheat oven to 190C/170fan/375F/gas 5

Method:

POST-FLU BEEF NOODLE SOUP, triple-duty, low-fat, quick & easy

After a debilitating 'flu, all 67 wants is a bowl of noodles in broth with a little protein and salad...

first pub 2019; updated Feb 2022

Budget Friendly Noodle Soup Bowl restores energy after 'flu,

(replace beef with poultry, prawns or tofu )

Asian Noodle Soup is the ideal comfort food when you've been ill and are on the road to recovery.  It's easy and soothing but has a few twists to hold interest.  

Fresh tomatoes add an unusual twist for Asian Noodles.  Lightly cooked and seasoned, they add a pleasing sweetness and freshness that perks up the tastebuds.  Who would have thought that an Italian-inspired sauce would brighten up Asian noodles?  

Nutritious and satisfying, Asian Noodle Soup is low on calories and fat.  It won't bust the budget and takes only a little time to prepare.

Many people who've had flu that is mainly gastric based start craving fresh salad, fruit, veg and a few comforting carbs as soon as they feel better.   This recipe won't disappoint.    

The soup pictured uses body-boosting beef; if something lighter is preferred, use poultry, prawns or tofu.  

Cost: £2.50'ish 
Feeds: 1 but easily multiplied

Ingred:
   1 nest of thin or medium egg (or other non-wheat) noodles
   1 cup good chicken or turkey stock  or vegetarian stock (granules will do but won't be as nice) 
   2-3 medium tomatoes, skinned & coarsely chopped

    100-150 gm rump steak or poultry or tofu

Salad:  handful of shredded cabbage or Chinese leaves

           a few thinly sliced cucumber

Garnish: finely chopped chives or spring onion

Method:

PRACTICAL TIPS FOR HEALTHY SUMMER COOKING

Cooking in the summer can turn into a chore - especially in a heatwave - but planning and cunning gives more time and energy to enjoy the weather...

Some of this information appeared in How too...cook during a heatwave  7/18

Sunshine Salad: gorgeous low-fat blend of juicy fruit & succulent meats
First made at a pretty hotel near a Scottish ferry; guests loved it!

The key to stress-free healthy summer cooking is planning, judicious use of supermarket/deli products and lots and lots of raw vegetables.  

There's no need to spend a lot of money; have look at what's in your fridge and proceed accordingly.  

Recipes II (Salads & Warm Weather Foods) on the NavBar have loads of great dishes and 67goingon50 will continue to post delicious spectacular dishes over the summer months.

The following practical tips are a great start:

Make lots of stuff in advance in the evening when it's cooler

• freshly prepared food will last 3 days in the fridge
• don't roast one chicken; roast two. (Or three, freezing one.) 
• bake a couple of big panfuls of 4-ingredient easy-peasy glazed wings/drums - one for eating now; the other to be reheated within 3 days, or frozen
• don't forget your slow cooker for overnight cooking: a shoulder of lamb can be cooked Mongolian style, cooled, fat removed, shredded and crisped up in the oven or on the barbie
• and the freezer is perfect for Make Ahead Fancy Sandwiches

Make big batches of pasta and rice for the fridge; it'll last 3 days 

• use as a base for different Dressings, Sauces/Dips with additions of meat, fish or plant protein and plenty of colourful raw veg
• have on hand any or all of 0-fat thick plain yoghurt, olive oil, lemons, limes, white/red/balsamic vinegars, parsley/mint/dill, soy sauce, toasted sesame oil, pickles, water chestnuts, bamboo shoots
• lightly sprinkle drained cooked Italian pasta with olive oil to prevent sticking; it can be refrigerated 3 days
• rice, once cooked, should be spread on a large platter to cool one hour, left in the fridge overnight then bagged up for the freezer
• Chinese dried noodles: soak in boiling water 5 mins; drain and sprinkle with sesame oil; see How to use your noodle/s for a guide to varieties
• potatoes cut into small pieces and cooked 5-10 mins make super-frugal salads with or without boiled eggs, cubes of bell pepper, celery and spring onions; yoghurt based mayonnaises cut calories and fat

Frugal Sesame Noodle Salad, Vegan

Take advantage of supermarkets, delis and restaurant takeaway