Apple Quinoa Spoon Bread Recipes

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KENTUCKY SPOON BREAD



Kentucky Spoon Bread image

This is a traditional Kentucky recipe. It's a popular side dish served all year long. If you've never tried spoon bread before, I think you'll find it's tasty and comforting.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 7

4 cups 2% milk
1 cup cornmeal
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons butter
3 eggs, separated

Steps:

  • In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

APPLE QUINOA LENTIL LOAF



Apple Quinoa Lentil Loaf image

This vegan alternative to meatloaf is bursting with hearty flavor from apples, carrots, celery, walnuts and a cranberry-tomato glaze.

Provided by Whitney English

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 cup diced onions
1 cup chopped walnuts
1 tablespoon minced garlic
1 apple, peeled, cored and roughly chopped
4 celery stalks, roughly chopped
2 large carrots, roughly chopped
3 tablespoons ground flaxseed
1/2 cup warm water
2 cups cooked lentils or drained, canned lentils
1 cup cooked quinoa
1/2 cup oat flour
1 tablespoon finely chopped thyme leaves
1 tablespoon finely chopped rosemary leaves
1 tablespoon finely chopped sage leaves
1 teaspoon kosher salt
1/2 cup ketchup
1/2 cup cranberry sauce or pureed cooked cranberries

Steps:

  • Preheat the oven to 350 degrees F. Line a loaf pan with parchment.
  • In a medium skillet, heat the olive oil over medium heat. Add the onions, walnuts and garlic and cook, stirring occasionally, until the onions are softened, about 5 minutes.
  • Meanwhile, combine the apple, celery, and carrots in a food processor and pulse until finely chopped (or finely chop with a knife). Add to the skillet and continue to cook, stirring occasionally, for 5 minutes.
  • Meanwhile, combine the flaxseed and water in a small bowl. Stir and let sit for 3 to 5 minutes.
  • Combine the lentils and quinoa in the food processor. Pulse until incorporated, but still chunky. Transfer to a large bowl. Add the apple-walnut mixture, oat flour, flaxseed mixture, thyme, rosemary, sage, and salt. Gently mix to combine, then transfer to the prepared loaf pan.
  • Stir to combine the ketchup and cranberry sauce in a small bowl. Spread half over the loaf with a basting brush or spoon. Reserve the rest for serving.
  • Bake until the loaf is heated through and the glaze starts to caramelize, about 1 hour and 15 minutes. Remove from the oven and let the loaf rest for 10 to 15 minutes, then serve with the remaining sauce.

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