Ugali is essentially a polenta cake made with cornmeal, water and milk. Ugali is typically served as a side dish to meat and vegetables This is my version of Ugali.
Ingredients: 1/6c of cornmeal for polenta, 1/2 cup of HoneyMilk, 1tbs Paremesan Cheese, 1 slice of whole wheat toast, spinach, 1 slice of tomato, 1 egg, balsamic vinegar, 1tbs olive oil, cooking spray
Servings – 1
1- To make the Ugali bring the HoneyMilk to a boil, slowly stir in the cornmeal and parmesan cheese. Continue to stir until it all combines together. It will be slightly grainy, but will be creamier than just water.
2- Remove Ugali from the heat, form into a cake and set aside.
3- Spray a pan with the cooking spray and cook your egg. I made it over hard so that the yolk wouldn’t dribble everywhere, but make it to your liking.
4- Toast the 1 slice of Whole Wheat Bread
5- Heat the olive oil in a pan and once hot add the polenta cake and cook so that the cake holds together.
6- I used a can but you can use a cookie cutter or some other device to cut the bread, cut the polenta cake and egg.
7- Now stack. Bread, Polenta Cake, Spinach, Tomatoe, Egg
8- Drizzle with balsamic vinegar
9- Serve with coffee, tea or a glass of HoneyMilk.
|Picture courtesy of ifood.tv|
Servings – 12
1- Mix all ingredients together in bowl. Pour into 9×12 Baking Pan
2-Place the pan in the freezer for at least 2 hours and store in baggie.
3-Thaw slightly before serving.
Another alternative is to pour into a muffin pan and then you won’t have to cut them.
|Phote courtesy of MyRecipe.com|
|Photo courtesy of MakesAndTakes.com|
2- In a mixing bowl combine the oats, flour, baking soda, vanilla, applesauce, flaxseed, honey and brown sugar. Stir in nuts and coconut.
3- Lightly press mixture into the prepared pan. Bake at 325 F for about 20 minutes.
4- Let cool for 10 minutes, then cut into bars.
5- Let bars cool completely in pan before removing or serving.
Ingredients – 1 portabella mushroom, 1 polenta cake (see recipe above), 1/2 sweet potato, 5 round slices of yellow squash, 1/4 onion sliced in length pices, 1 clove garlic, 1/2 can of fire roasted tomatos, spinach, 1 tomatoe slice, 1/2 avocado, handful of olives, 1tbs olive oil
Servings – 1
1- Mince garlic, cut onion into long slices, cut sweet potatoe into chuncky fries, slice yellow squash into 5 rounds
2- Heat olive oil in saute pan. Once hot add onion and sweet potatoe
3- After 5 minutes add in yellow squash and garlic. Cover and let cook for 5 more minutes
4- Add in 1/2 can of fireroasted tomatoes and cover and cook for 5-10 minutes until sweet potato is soft
5- Grill portabella mushroom until it is soft but firm.
6- Saute your polenta cake so that it browns on both sides.
7- Place mushroom on plate and top with polenta cake
8- Place sweet potato fries on side
9- Finish with a small spinach salad of spinach, tomato, avocado and olives
Lindsay – I hope you enjoy the menu. And don’t forget you need to nominate somebody for the next edition. Please email me on Monday with that name. For those of you looking for a menu for me to create for you leave me the most glowing message of my blog and menu then go to Lindsay’s and do the same. Yes bribes work, but more than money (maybe not) we want to be buttered up.
Thank you for reading.
Athlete’s Plate announcement:
I have decided to create a book of recipes from this past quarter of 2010. It will include only my recipes and not those that I borrowed from other sites. I will post once the book is ready for you to get, and I will do this each quarter with recipes so that you don’t have to scroll through the blog to find your favorite recipes.
One thing I ask is that if you make a recipe let me know how it came out for you. What you liked, didn’t like, etc? And if you change it in anyway let me know. I love experimenting with food and from your ideas I can get more creative.