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Vegetable Jambalaya
serves 4
Ingredients
1 tablespoon vegetable oil
1 large onion, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 garlic cloves, finely chopped
1 cup uncooked regular long-grain rice
1 can (14 ounces) vegetable broth
1 cup frozen whole kernel corn
2 tablespoons Worcestershire sauce
1/8 teaspoon ground red pepper (cayenne)
1 can (15 to 16 ounces) black-eyed peas, rinsed and drained
1 can (14 1/2 ounces) stewed tomatoes, undrained
no added salt
Directions
Heat oil in 10-inch skillet over medium-high heat
Cook onion, bell pepper and garlic in oil 3 to 5 minutes
stirring occasionally, until vegetables are crisp-tender
Stir in rice
Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown
Stir in broth
Heat to boiling
reduce heat
Cover and simmer 15 minutes
Stir in remaining ingredients
Cover and simmer 5 to 10 minutes or until vegetables and rice are tender
note
Fire up your jambalaya!
Sprinkle it with red pepper sauce just before serving.
Where’s the ham, or Shrimp?
Add 1/2 cup diced fully cooked turkey ham or Shrimp with the remaining ingredients in step 3
Serve this hearty main dish with corn muffins and sliced fresh fruit
Buttermilk Cornbread
serves 12
Ingredients
1 1/2 cups cornmeal 1 cup Baking mix
1/2 cup butter, melted
1/3 cup sugar
1 cup buttermilk
1 teaspoon baking soda
2 eggs
Directions
Heat oven to 375°F
Generously grease bottom and side of 10-inch cast-iron skillet with shortening
or if you must use a 9-inch round pan or 8-inch square pan, grease as above
If using skillet, heat greased skillet in oven about 5 minutes or until hot
Stir all ingredients until smooth. Pour batter into pan
Bake skillet 20 to 30 minutes, until golden brown
round or square pan 18 to 25 minutes
Serve warm
note
Best when made in 10-inch cast-iron skillet!
Baking this cornbread in a cast-iron skillet gives it the crusty goodness that says home cooking.
Cornmeal and buttermilk are ingredients that lend authenticity and flavor to this recipe
No buttermilk in your refrigerator?
No problem!
Replace buttermilk by adding 1 tablespoon lemon juice or white vinegar to a measuring cup and filling with milk to the 1-cup line
let stand for 5 minutes.
Use leftover cornbread as a base for Savory Southern Shortcake.
Top corn bread wedge with a saucy sauté of black-eyed peas and collard greens
very quick and easy recipe that anyone can use
This cornbread is very good.
It is the light fluffy type, not the heavy coarse kind.
You can added about 2 tablespoons of real bacon bits to this recipe, or add a handful of shredded cheese.
It is a good basic recipe and very versatile.
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