Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
1843
Calories
59g
Protein
72g
Fat
254g
Carbs
Counts 24 of 29 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 24 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
| Salad | not in our table | 0 |
| Spirit | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-4 cups fresh greens
- 1/2 cup corn (frozen is fine, just defrost)
- 2 scallions, light green parts only, chopped
- 1/2 avocado
- 1 red or yellow pepper, cut into matchsticks
- 3 slices jalepeño from a can, diced
- 1/2 tomato, diced, or 1/2 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, diced
- 1/2 recipe cornbread (see below), or 3 thick slices of store-bought cornbread
- 2 slices jalepeño jack cheese
- Tomato-cilantro dressing (see below)
- Cut the avocados into large chunks and toss carefully with a few spoonfuls of the dressing to prevent browning.
- Arrange the greens in a bowl with the corn, scallions, avocado, pepper, jalepeño, tomato, and cilantro artfully arranged on top. Add the warm or room-temperature croutons. Sprinkle with the dressing and toss just before serving.
- For the croutons:
- Cut the cornbread into 1-inch squares. If you have time, let them dry uncovered for about a day. Then preheat the oven to 375°F and toast for about 10 minutes. Dice the jack cheese and sprinkle over the croutons, pushing them into one corner of the pan, so not too much cheese misses the croutons. Re
- For the dressing:
- In keeping with the spirit of “healthy choices,” this tasty dressing uses a light hand with the oil. Agave nectar is a sweetener that dissolves really well into liquids.
- Ingredients
- 1/3 cup fresh cilantro
- 1/2 teaspoon salt
- 2 scallions, white and green parts, coarsely chopped
- 1 small clove garlic, minced
- juice from 1/2 a lemon
- dash cayenne pepper
- 3 tablespoons plain yogurt
- 1 tablespoon agave nectar of 1 tablespoon sugar dissolved in 1 tablespoon water
- 1/2 cup canned tomatoes, preferably fire roasted
- 1 tablespoon olive oil
- 1/2 cup flour
- 1 1/2 cups fine-ground cornmeal
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1/2 cup corn kernels
- 1 1/2 cups half and half
- 2 eggs
- 2 tablespoons applesauce
- 1 tablespoon maple syrup
- 2 tablespoons butter, melted
- In a mixing bowl, stir together the flour, cornmeal, baking powder, salt, and sugar. Whisk together the half and half, eggs, applesauce, and maple syrup, then pour over the dry ingredients and fold to combine. Last, add the melted butter and fold until very little of the dry mixture is showing. It’s
- With a potholder, pull the pan from the oven. Quickly spray it with cooking spray, then pour in the batter. Return to the oven and bake for 12-15 minutes until the top is golden and the edges have pulled away from the sides.
- Cut half into large squares and eat or save, and cut half into 1-inch squares, putting them aside to get stale for the salad croutons.
- 1 cup barley, thoroughly rinsed in cold water
- 1 15oz can corn, rinsed and drained
- 1 1/2 tbsp chives, finely chopped
- 1 tbsp mint, finely chopped
- 1/2 lemon, juiced
- 1 tbsp olive oil
- 1 tsp cumin
- 2 tsp salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes