Cornmeal, Chicken, and a little bit of Color

This last week I've been watching Season 3 of Master Chef on Hulu. It's been pretty intense. I would honestly hate to be under so much pressure to cook an amazing meal. I like the slow-and-steady-wins-the-race method, myself. But I have enjoyed seeing the ingenuity and passion of the home-cooks on the show. It's been inspirational. Here are a few recipes from this last week. As you'll see, cornmeal has been a staple. And I have no problem with that.

Cornmeal Blueberry Pancakes

2 servings (includes two servings of fruit and vegetables)

1 Egg

1/4 cup Apple Sauce

2 Tbsp Sour Cream

1/4-1/2 cup Water

2 Tbsp Oil

1/4 cup Cornmeal

1/2 cup Masa Flour

1 Tbsp Brown Sugar

1 tsp. Baking Soda

Frozen Blueberries

Butter

In a medium bowl, mix together wet ingredients. Pour in flour and corn meal. Add sugar and baking soda, sifting dry ingredients lightly with teaspoon. Stir everything until just blended. Add more water is needed. Stir in blueberries.

Heat skillet. Melt butter. Pour in batter. Flip when pancake begins to bubble. Cook until lightly browned.

Serve with Apricot Jam and Butter.

Cornmeal Flatbread Caprese Pizza

1 serving (includes 3 servings of vegetables)

1/4 cup Cornmeal

1/2 cup Masa Flour

1 tsp. Baking Powder

1/4 cup Water

1 Tbsp. Oil

1 tsp. Balsamic Vinegar

Olive Oil

Balsamic Vinegar

Garlic

Black Pepper

Fresh Basil

Fresh Thyme

Tomato, sliced

Asparagus, chopped

Mozzarella Cheese, cubed

Mix together dough ingredients. Pat out on greased pan. Sprinkle on oil, vinegar, spices and herbs. Add chopped asparagus, sliced tomatoes and cubed mozzarella.

Cook at 400 degrees for about 15-20 minutes, or until cheese is golden brown.

Vindaloo Chicken and Zucchini over Couscous

1 serving (includes 2 servings of vegetables)

Olive Oil

Garlic

Onion, chopped

Zucchini, sliced

Chicken, cubed (Cooked in a Crockpot the night before)

Oregano

Vindaloo Spice (coriander, garlic, cumin, ginger, cinnamon, mustard, cayenne, jalapeno, cardamom, turmeric, and cloves)

Black Pepper

Balsamic Vinegar

Couscous

Sauté vegetables in small amount of olive oil. Cook couscous according to instructions. Top with vegetables, chicken, spices and vinegar.

Cornmeal Chipotle Chicken Taco Salad

1 serving (includes 3 servings of vegetables)

Tortilla Chips, crumbled

Spinach, chopped

Oil

Onions, chopped

Green Bell Peppers, chopped

Tomatoes, diced

Chicken, cubed (Cooked in a Crockpot the night before)

Sour Cream

Garlic Powder

Black Pepper

Chili Powder

Chipotle Powder

Cumin

Cornmeal

Lemon Juice

Saute onions and green peppers in small amount of oil. Set aside.

In a medium bowl combine sour cream and spices. Pour in chicken and stir, making sure each piece is well covered. Next, sprinkle chicken with corn meal. Reheat oiled skillet and add chicken. Cook until browned.

Arrange chips, spinach, vegetable and chicken in a bowl and top with lemon juice and a little more sour cream.