Popovers and Out

There comes a time in every former dieter’s life when she takes a good, long look in her boyfriend’s full-size IKEA mirror and comes to the realization that her thighs are slightly thicker than they were a year ago, her arms a tad flabbier, and her butt, while not quite epically proportioned, is definitely nearing a novella.

It is not a fun realization.

Ask any Weight Watcher, South Beach devotee, or heaven forbid, Slim Fast quaffer, and they’ll tell you straight up: the problem with dropping pounds isn’t necessarily doing it in the first place. Rather, it’s keeping them off. Maintaining that level of discipline over the long run is, for lack of a better term, really, really hard. Some ridiculous percentage of dieters pack the bulk back on within a couple of years, and I hoped that between the blog, the cooking, and my ever-burgeoning awareness of food, I could avoid that pitfall. Alas, a few too many beers and nachos later, and I’m at a delicate crossroads. Namely, do I address this minor gain now (before it gets worse), or do I hope a future of healthy eating and raised consciousness will right my nutritional wrongs?

This isn’t the first time this has happened, either. My body’s oscillated in heft since the mid-‘90s, a 40-pound swing I’ve strived mightily to halt. In 11 years, I’ve donned everything from an itty-bitty cocktail dress to a what I’m pretty sure was a burlap sack once worn by the Incredible Hulk. And I know it’s not good. The dietary see-saw is bad for my heart, my self-esteem, and womankind in general. I don’t want to care as much as I do. But I do. For all kinds of reasons.

Which brings us to popovers? (How’s that for a segue?) I remember Ma making these for my siblings and I when we were little, and being totally stoked at how huge and puffy they grew in the oven. Soft and chewy and warm, I didn’t know until yesterday that they’re also pretty healthy for a baked good. (Thanks, Betty Crocker!) You can eat ‘em anytime, and what’s more, at $0.14 a pop(over), they’re one of the cheapest foods ever to be featured on this here blog. Sweet.

I expect I’ll be eating a lot of popovers the next few months, but I’m not sure. I’ll keep y’all updated on my gluteal magnitude, though (lucky you), and hopefully we can make some sense of it together. Whee!

Popovers
Makes 6 popovers.
Adapted from Betty Crocker's New Cookbook.

1 teaspoon shortening
1 egg
2 egg whites
1 cup skim milk
1 cup all-purpose flour (Do not use self-rising flour)
½ teaspoon salt

1) Preheat oven to 450ºF. Grease 6-cup popover pan or 6-cup muffin pan with shortening.

3) In a medium bowl, beat eggs a little. Then, add rest of ingredients and beat until smooth. (Don't go crazy - overbeating is not so good.) Split batter among pan cups. Each should be about 1/2 to 3/4 full.

3) Bake 20 minutes.

4) Drop oven to 350ºF and bake 15-20 more minutes. Popovers should be brown and puffy when finished. Remove from oven and get popovers out of pan a.s.a.p. Serve immediately.

Approximate Calories, Fat, and Price Per Serving
115 calories, 2 g fat, $0.14

Calculations
1 teaspoon shortening: 37 calories, 4 g fat, $0.02
1 egg: 74 calories, 5 g fat, $0.17
2 egg whites: 34 calories, 0.1. g fat, $0.33
1 cup skim milk: 91 calories, 0.6 g fat, $0.25
1 cup all-purpose flour: 455 calories, 1.2 g fat, $0.05
½ teaspoon salt: negligible calories and fat, $0.01
TOTAL: 691 calories, 10.9 g fat, $0.83
PER SERVING: 115 calories, 2 g fat, $0.14

Lollappleooza Postgame: Chai-Spiced Apple Oatmeal Bread and the Quest for Cardamom

Ladies and gentlemen, please unbuckle your safety harnesses and exit to the right: we have officially, finally come to the end of our apple-y journey. Thank god, too, because I am appled OUT. It took about two weeks, but The Boyfriend and I chomped, spread, and spooned our way through (almost) each and every one of those 69 delicious suckers. Here’s how:

• 24 apples eaten individually
• 10 apples for All Night Apple Butter
• 10 apples for Cooking Light’s Maple-Walnut Apple Crisp
• 9 apples for Ma’s Chunky Applesauce
• 8 apples for Weight Watchers Apple Strudel (unlisted)
• 4 (very small) apples for Chai-Spiced Apple Oatmeal Bread (listed below)
• 2 apples gone bad prematurely (punks)
• 2 apples left TBE (to be eaten)

I made the final recipe, Chai-Spiced Apple Oatmeal Bread, this weekend after being tempted by a sweet little blog called Everybody Likes Sandwiches. The loaf came out pretty well. Crumbly and delectably-scented, it’ll make a spiffy breakfast bread for the office. ELS has a bit more, and the CHG nutritional/price breakdown is attached below, but I wanted to take the rest of this entry to discuss something far more pressing: cardamom.

I live in Brooklyn, in an area where grocery stores and bodegas (small, largely Hispanic-owned delis) dot the landscape like dandelions. 20 of them are within walking distance of my apartment. Two stock cardamom. One of them, for $10.49 per bottle. The other, for $0.50.

And this, friends and neighbors, is why everyone should shop in ethnic markets.

Ideally, obtaining the warm-flavored spice shouldn’t have been that much of a pain in the tuchus. It’s pretty prominent in Indian, Mid-Eastern, and Asian cooking, and my neighborhood is one of the most diverse on Earth. One would think the streets would be lined with it. Nope. It took a special trip to the Turkish grocers to procure a baggie of the damned stuff.

On the upside, besides the 2000% savings, that store has a new #1 fan – and not the stalky, weird kind, either. The good kind. The kind that will use the Turkish folks' spices exclusively from now on. On the downside, it's kind of a haul. And I get lost very, very easily. (Very easily.) But, no matter. A $10 savings is totally worth it.

Anyway - yeah, eat the bread. But more than that, support your local ethnic market. Everybody wins. (But mostly you.)

Chai-Spiced Apple Oatmeal Bread
12 slices
Adapted from Everybody Likes Sandwiches.

1 cup oats (Quaker Old-fashioned good, but not instant)
1 cup flour
1 teaspoon baking soda
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/3 cup canola oil
1/3 cup skim milk
1/3 cup honey
1 egg
4 small Cortland or 2 Jonamac apples, diced (or any tart apple)

1) Preheat oven to 350F. Grease a standard-sized loaf pan. Cooking spray works, too.

2) In a medium mixing bowl, combine oats, flour, baking soda, cardamom, cinnamon, cloves, and nutmeg.

3) In a large bowl, mix milk, honey, oil, and egg. Pour dry ingredients into the wet ones, and stir until everything is just combined. Gently stir in the diced apples.

4) Pour batter into prepped loaf pan. Bake for about 45 or 50 minutes. Top should be pleasantly brown and a toothpick inserted into the center of the bread should come out clean. Cool on a wire rack.

Approximate Calories, Fat, and Price Per Serving
189 calories, 7.6 g fat, $0.28

Calculations
1 cup oats (not instant): 607 calories, 10.8 g fat, $0.27
1 cup flour: 455 calories, 1.2 g fat, $0.06
1 teaspoon baking soda: negligible fat and calories, $0.02
1/2 teaspoon ground cardamom: negligible fat and calories, $0.08
1 teaspoon cinnamon: negligible fat and calories, $0.08
1/8 teaspoon ground cloves: negligible fat and calories, $0.02
1/8 teaspoon ground nutmeg: negligible fat and calories, $0.02
1/3 cup canola oil: 636 calories, 74.2 g fat, $0.20
1/3 cup skim milk: 30 calories, 0.2 g fat, $0.10
1/3 cup honey: 343 calories, 0 g fat, $1.11
1 egg: 74 calories, 5 g fat, $0.26
4 small Cortland or 2 Jonamac apples: 123 calories, 0.3 g fat, $1.16
TOTAL: 2268 calories, 91.7 g fat, $3.38
PER SERVING: (TOTAL/12): 189 calories, 7.6 g fat, $0.28

It's the Great Light Pumpkin Bread, Charlie Brown!

New York Septembers are a tease. Football season’s commenced, the leaves are turning ever-so-slightly, and officially it’s autumn, but the summery temperatures and lingering humidity don’t want to jump the train to Miami yet. It leaves us panting in anxious anticipation, mostly for less-sweaty subway stations, but also for warmer, hardier foods like chili, roasted root vegetables, and pumpkin bread.

While pumpkin-flavored anything catches my fancy, pumpkin bread is a special breed. It has all the benefits of cake (moist, chewy, filling) with none of the drawbacks (sugary over-sweetness, cheap raspberry filling, misspelled “congradulashuns” wishes). Paired with a cup of hazelnut coffee (breakfast), a cold banana (lunch) or a tablespoon of marshmallow fluff (snack time!), each slice is an October aficionado’s dream food. If The Boyfriend would let me, I’d replace the counters with it, and bite off hunks all autumn long. (Please, Honey?)

This recipe comes from Words to Eat By, hands down, one of the best food blogs out there (featuring, of course, THE CUTEST BABY EVER). A Weight Watchers veteran, Debbie modified the original three-cups-of-vegetable-oil recipe to include six egg whites, a 20-oz can of pumpkin and only ½ cup of Wesson. It’s not very sweet, but that’s not the point. Instead, it’s the warmest-flavored, moist-est, most soothing bread I’ve ever had. It’s Norah Jones in loaf form.

Please note that pecans, the nuts of the gods (hee), are fatty and prohibitively expensive in my ‘hood, so I cut them out. If neither factor matters to you, go ahead and slug ‘em back in, and add a cup of Craisins for good measure.

(P.S. I forgot to upload my pumpkin bread picture, so this lovely University of Arizona photo is a placeholder 'til then.)

Low-Fat Pumpkin Bread
Makes 2 loaves – 12 slices each
Adapted from Words to Eat By.

Butter or cooking spray, for greasing pans
1 cup sugar
1 cup dark brown sugar
½ cup vegetable oil
6 egg whites
20 oz pumpkin puree (not pie mix)
1 teaspoon vanilla
3 ½ cups flour
2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon cloves
2/3 cup water

1) Preheat oven to 350°F. Spray two 9x5 loaf pans with cooking spray.

2) In a large bowl, sift flour, baking soda, baking powder, salt, nutmeg, allspice, cinnamon, and cloves together.

3) In a separate large mixing bowl (or using a stand mixer), cream oil and sugars. Pour in egg whites, pumpkin puree, and vanilla and mix. "Add to pumpkin mixture alternately with water, mixing well after each addition."

4) Pour mix into loaf pans and bake for around 60 to 75 minutes (55-65 minutes if you're doing one at a time), switching pan placement in the oven about halfway through. Loaves are fully baked when a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Approximate Calories, Fat, and Price Per Serving
181 calories, 5 g fat, $0.24

Calculations
Cooking Spray: negligible fat and calories, $0.09
1 cup sugar: 774 calories, 0 g fat, $0.29
1 cup dark brown sugar: 688 calories, 0 g fat, $0.38
½ cup vegetable oil: 990 calories, 112 g fat, $0.34
6 egg whites: 103 calories, 0.3 g fat, $1.54
20 oz pumpkin: 193 calories, 1.6 g fat, $1.89
1 t. vanilla: 12 calories, 0 g fat, $0.13
3 ½ cups flour: 1593 calories, 4.3 g fat, $0.20
2 t. baking soda: negligible fat and calories, $0.04
1 t. baking powder: negligible fat and calories, $0.03
2 t. salt: negligible fat and calories, $0.03
1 t. nutmeg: negligible fat and calories, $0.12
1 t. allspice: negligible fat and calories, $0.71
1 t. cinnamon: negligible fat and calories, $0.03
½ t. cloves: negligible fat and calories, $0.05
2/3 cup water: negligible fat and calories, free
TOTAL: 4353 calories, 118.2 g fat, $5.87
PER SERVING (TOTAL/24): 181 calories, 5 g fat, $0.24

Behold! The Great Zucchini (Bread)!

Oh, sweet September. As the days grow shorter and humidity takes a nosedive, we look forward to your month-long bacchanalia of pre-playoff baseball, meteorological schizophrenia, and heaping gobs of use-or-it-goes-bad-tomorrow zucchini.

So – yeah. What to do with all these green things? Beyond pretending they’re lightsabers and dueling it out Kenobi-style, ratatouille comes to mind, as do mounds of squashed-up pasta. But mostly, I’m thinking zucchini bread, which, like its banana and pumpkin kin, tends to be heavy on sugar and nuts.

Enter Cooking Light. Of their five different recipes, this one looked the most promising. And for the most part, it came out pretty darn good, especially when toasted. Yet, I couldn’t help but feel that something was missing. Maybe a dash of ginger, a kick of cloves, or a half cup of dried cranberries would have given the bread some chutzpah, some moxy, some joie de vivre. It wouldn’t have affected the price or calorie content too terribly, either. Barring that missing ingredient, though, I’d make it again.

Working off of user reviews, I did add ¼ teaspoon nutmeg. Also, since I only had a 9x5 bread pan, I made one loaf and poured the rest of the batter into a cupcake tin. Six mini-muffins took 30 minutes, while the big mama went for 50 or so.

Cooking Light was kind enough to provide nutritional information (150 calories, 4.3 g fat per slice), so only the price calculations are shown below.

Lighter Zucchini Bread
2 loaves, 12 servings per loaf (serving size: 1 slice)
Adapted from Cooking Light.

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray

1) Preheat oven to 350°F. Coat 2 (8x4-inch) loaf pans with cooking spray.

2) Mix flour, baking powder, cinnamon, nutmeg, salt, and baking soda in a large bowl.

3) In a separate bowl, mix egg substitute, canola oil, lemon rind, vanilla extract, and egg. Stir in sugar. Stir in zucchini. Everything should be well combined. Dump in flour mixture and stir until barely combined. Add walnuts and stir lightly.

4) Dump batter into 2 (8x4-inch) loaf pans, taking care to split it evenly. Bake at 350° for 60 minutes or until the loaves pass the toothpick test. Remove from oven and let cool in pans for about 10 minutes. Remove loaves from pans and let cool completely on a wire rack.

Approximate Calorie, Fat, and Price Per Serving
150 calories, 4.3 g fat, $0.18

Calculations
3 cups all-purpose flour: $0.16
1 teaspoon baking powder: $0.03
1 teaspoon ground cinnamon: $0.03
¼ teaspoon nutmeg: $0.03
1/2 teaspoon salt: $0.01
1/4 teaspoon baking soda: $0.01
1/2 cup egg substitute: $1.09
1/3 cup canola oil: $0.25
1 teaspoon grated lemon rind: $0.34
2 teaspoons vanilla extract: $0.25
1 large egg, lightly beaten: $0.17
1 1/2 cups sugar: $0.44
3 cups shredded zucchini (12 ounces): $0.98
1/4 cup coarsely chopped walnuts, toasted: $0.40
Cooking spray: $0.09
TOTAL: $4.28
PER SERVING (TOTAL/24): $0.18