Black History Month kickoff at the nation's first black YMCA - DC News FOX 5 DC WTTG

Black History Month kickoff at the nation's first black YMCA

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FOX 5 kicked off Black History Month at what's known as the nation's first black YMCA.

Holly Morris visited the YMCA OF Metropolitan Washington with more!

Online:

http://ymcadc.org/index.cfm

A Healthier Cornbread
Who doesn't love cornbread? Let's sweeten our cornbread with honey instead of sugar. We can add yogurt to our batter to make it rich, but cutting down on the fat.
Ingredients
1 cup cornmeal
¾ cup AP Flour
¼ Cup Whole Wheat Flour
4 Teaspoon Baking Powder
1 Teaspoon Salt
¼ cup Honey
2 Egg Whites
1 Cup Milk
¼ Cup Plain Greek Yogurt

Directions
1. Preheat oven to 350.
2. In a bowl, combine cornmeal, flours baking powder and salt.
3. In another bowl, combine honey, egg whites, milk and yogurt.
4. Add wet ingredients to dry ingredients. Mix together.
5. These can be baked in muffin tins at 250 for 12-15 minutes, or in a loaf pan at 400 for 20 minutes, or until inserted fork comes out clean.

A remake of Shrimp, Bacon, and Collards: Shrimp with Rainbow Chard
This is a super simple recipe! By eliminating the bacon from this recipe, we can cut down on extra fat. Instead, we'll add extra flavor to this dish with garlic, onions and traditional creole spices such as paprika and allspice. We're replacing the collards with rainbow chard, and by including the chard stems we can add more color and nutrients to our plate.

Ingredients
2 garlic cloves, minced
1 yellow onion, diced
1 28 ounce can diced tomatoes
1 bunch rainbow chard, washed and chopped. First remove stems, then chop both the stems and the leaves (these will be cooked separately)
4 teaspoons olive oil
1 teaspoon paprika
1 teaspoon allspice
Salt and pepper to taste

Instructions
1. Heat 2 teaspoons of olive oil in large skillet. Add onions, garlic, chopped chard stems, and spices, and let cook until soft, about 5 minutes. Add tomatoes and chard, and cook until chard is soft, about 10 minutes. Season with salt and pepper. Transfer to a bowl.
2. In skillet, heat olive oil to high heat, and add shrimp. Season with salt and pepper and cook for about two minutes. Add chard and tomatoes, and cook until shrimp is opaque, another two minutes. This recipe is great on its own, but it can also be served over brown rice, or another healthy grain, such as farro or quinoa.

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