{"id":11737,"date":"2013-02-20T11:32:59","date_gmt":"2013-02-20T19:32:59","guid":{"rendered":"https:\/\/shescookin.com\/?p=11737"},"modified":"2013-11-04T20:22:58","modified_gmt":"2013-11-05T04:22:58","slug":"simple-corn-pudding-with-roasted-hatch-chile","status":"publish","type":"post","link":"https:\/\/shescookin.com\/simple-corn-pudding-with-roasted-hatch-chile\/","title":{"rendered":"Simple Corn Pudding with Roasted Hatch Chile"},"content":{"rendered":"

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This simple corn pudding recipe marries the nutrient-dense egg with America’s favorite vegetable: corn. Throw in mild hatch chiles complemented with a subtle sweetness and warm flavor of freshly grated nutmeg and you have a winning dish that screams “company is coming”, yet is secretly guilt-free.<\/p>\n

While many corn puddings call for a generous amount of Monterey Jack, cheddar or other cheese, this luscious corn pudding\u00a0is made lighter with only 4 ounces of crumbled goat cheese. Goat cheese is lower in fat and calories and has the added heart healthy benefit of being lower in sodium than other cheeses as well. Because of the incredible egg, it is also hearty and rich enough in protein to serve as a main vegetarian course in itself.<\/p>\n

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Considering February is American Heart Health Month<\/a>, I’d like to take this opportunity to talk about how eggs fit into a heart healthy diet. Eggs are one of nature’s most perfectly balanced foods, containing all the protein, vitamins (except vitamin C) and minerals essential for good health. My husband has heart disease and we make eggs a regular part of our diet – it is an inexpensive complete source of protein with lower saturated fat than other animal proteins.<\/p>\n

A large egg contains only a moderate amount of fat, with about\u00a05 grams in only the egg yolk<\/strong>, (1.5 grams saturated), 213 mg of cholesterol and 75 calories. Eggs can easily fit into your daily fat limit, but the elephant in the room has always been the amount of cholesterol in eggs – the yolk contains approximately 190 mg of cholesterol and 5 grams of fat, less than a third of which is saturated fat. In the 1980’s science focused on the amount of cholesterol in eggs, however recent nutrition information indicates that it is more important to focus on reducing the intake of total fat and saturated fat rather than cholesterol. This is good news for eggs. {Source: National Egg Co-ordination Committee<\/a>}<\/p>\n

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Favoring sweet and savory combinations, I decided this would be the perfect time to break out a few of the Hatch chiles<\/a> that I had roasted and\/or grilled and froze in baggies this past summer. Hatch Chiles are all the rage out here in the West and Southwest. They are a prized Southwestern chile grown in only one area of the U.S., the valley surrounding the namesake town of Hatch, New Mexico. They have a very short season – late summer, early fall – generally, August and September, so if you can’t get your hands on hatch chiles – Poblano or Anaheim chiles can be substituted.<\/div>\n
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