Thursday Night Menu: Spicy Black Bean Soup

Continuing our theme of quick and easy recipes for the holidays, here’s a slow-cooker meal you can set up the night before and have ready at the end of a busy day of holiday events. This is a recipe from a restaurant in Ouray, CO that was in an old bank. They gave it to me 15 years ago on my honeymoon and I make it all the time. This was my first experience at having to change a recipe for 60 into one for 6-8. It’s spicy, so ease up on the cumin and chili powder if needed, you can always add more during the last 30 minutes if needed.  On the board tonight:

1. Spicy Black Bean Soup
2. French Bread
3. Red Grape Salad
4. Apple wedges & Cheese

Black Bean Soup

• 4-14 oz cans black beans
• 2 tsp to 1 tbsp salt
• 1 ½ tsp crushed garlic
• 1 bay leaf
• 2 tsp to 1 tbsp pepper
• 1 tbsp thyme
• 1 tbsp chili powder
• 3 cubes beef bouillon
• 1 tsp to 2 tsp cumin
• 3 carrots, shredded
• ½ onion, minced
• 2 stalks celery, diced
• 1 green pepper, minced
• ½ cup dry red wine (opt)
• 1 lb chopped smoked sausage
• 12 cups water

Slow-cooker

Add all ingredients to slow-cooker and cook according to directions (usually 8-10 hours on low). Just before serving, take a potato masher or hand blender and blend/mash slightly to thicken

Red Grape Salad

• ½ head red leaf lettuce, torn
• 3 cups seedless red grapes, halved
• 1 pear, peeled, cored and cubed
• 4 oz shredded carrots
• Poppy Seed dressing

Serving bowl

Toss ingredients together, chill and serve

Shopping List:

• 4-14 oz cans black beans
• 4 -6 carrots or equivalent shredded carrots
• ½ onion
• 2 stalks celery
• 1 green pepper
• 4 oz dry red wine (opt)
• 1 lb smoked sausage
• ½ head red leaf lettuce
• 3 cups seedless red grapes
• 1 pear
• Poppy Seed dressing
• French Bread
• Apple wedges & Cheese

Also: salt, garlic, bay leaf, thyme, chili powder, beef bouillon, cumin, pepper

Thursday Night Menu: Flaming Pineapple Edition

This is a very simplified version of a dinner I had at an LA Cuban restaurant.  A change of pace before we settle into the Thanksgiving holiday.  Speaking of which, starting Saturday I’ll be posting Thanksgiving recipes each day to get you started on the holiday.  Including diving headlong into the “How to Cook a Turkey” controversy.  So until then….

On the board tonight:

1. Marinated Chicken w/flaming pineapples
2. Cuban Black Beans & Rice
3. Ensalada Cubana
4. Fried Plantains

Marinated Chicken w/Flaming Pineapples

• 4 boneless chicken breasts, sliced into fillets
• 3 tbsp lime juice
• 1 tsp to 1 ½ tsp salt
• ¼ tsp pepper
• 2 tbsp olive oil
• 14 oz can diced tomatoes
• 1 medium onion, sliced
• ¼ cup raisins
• 1 tsp crushed garlic
• ½ tsp oregano
• ½ tsp crushed red pepper flakes
• ¼ cup water
• 20 oz can chunk pineapple, in syrup
• drain and reserve syrup
• 2 tbsp dark rum (opt – only if you want flames)

Large, deep skillet or Dutch oven

Marinate chicken in limejuice, salt & pepper. Set aside for 30 minutes or overnight in the refrigerator. Heat oil and cook chicken over medium heat until golden. Add tomatoes, onion, garlic, raisins, spices and water. Heat to boiling, reduce heat and let simmer 30-40 minutes. Remove chicken with slotted spoon. Add pineapple & ¼ cup of the syrup, heat to boiling. Pour over chicken and serve.

If you want flames, add rum to the pineapple mixture, let warm, REMOVE from the stove, ignite with long candle/barbecue lighter and spoon over chicken. Never – DID I SAY NEVER, EVER - ignite while still on the stove; this will remove your eyebrows, if you’re lucky, if not, it could quite possibly flambé your kitchen.

Cuban Black Beans & Rice

• 14 oz can black beans
• 1 large green pepper, diced
• 1 small onion, chopped
• ½ tsp crushed garlic
• ½ tsp crushed red pepper flakes
• 2 tbsp olive oil
• ½ cup wine vinegar
• 1 cup rice
• 1 cup coconut milk
• 1 cup water
• salt & pepper to taste

2 saucepans

Add black beans, pepper, onion, spices, oil & vinegar to saucepan. Bring to boil, reduce heat and simmer 20 minutes. In another saucepan, add rice, coconut milk, water, salt & pepper. Bring to boil, cover, reduce heat and let simmer for 20 minutes until liquid is absorbed.

Serve beans over rice.

Ensalada Cubana

• 2 large tomatoes, cut into wedges,
• 1 jar hearts of palms, drained
• 1 red onion, sliced
• ¼ to 1 tsp crushed red pepper
• ¼ cup olive oil
• ¼ cup red wine vinegar.

Toss together and serve.

Fried Plantain

Peel and slice two ripe plantains lengthwise, fry in butter and toss with either powdered sugar or brown sugar & cinnamon. If you can’t find plantains, you can use bananas – use 3 to 4 medium bananas.

Everything serves 4 generously.

Shopping List:

• 4 boneless chicken breasts or equivalent fillets
• 14 oz can diced tomatoes
• 2 onions
• 2 oz raisins
• 20 oz can chunk pineapple, in syrup
• 2 oz dark rum
• 14 oz can black beans
• 1 large green pepper
• 1 cup rice
• 1 cup coconut milk
• 2 large tomatoes
• 1 jar hearts of palms
• 1 red onion
• 2 ripe plantains

Also: limejuice, salt, pepper, olive oil, garlic, oregano, red pepper flakes, red wine vinegar

Thursday Night Menu: Pico De Gallo Fish

I’m off with family, getting ready for my youngest brother’s wedding.  I’ll be the one in the pretty bridesmaid dress,  my 3-year-old niece and I playing princess in our matching dresses while mom and dad get hitched.  But I didn’t forget you guys.  I thought a fish recipe would be nice since we haven’t had one in a while.   This fish is courtesy of my friend Alton Gunn.

On the board tonight:

1. Pico De Gallo Fish
2. Rice
3. Tomato-Avocado Chutney
4. Fresh Pineapple w/Ice Cream

Pico De Gallo Fish

• 4 fish fillets (tilapia, catfish, haddock or other)
• Pico De Gallo seasoning*
• salt & pepper
• 1/4 cup fresh cilantro
• 1 lime, quartered
• olive oil

baking dish

Preheat oven to 400 degrees. Sprinkle each fillet lightly with Pico De Gallo, salt and pepper, place in a lightly oiled baking dish (or in foil if you want to grill it instead). Place cilantro and a lime slice on top of each fillet. Bake for 12-15 minutes, until fish flakes easily.

*or use chili powder and a touch of cumin.

Avocado-Tomato Chutney

• 2 avocados, cubed
• 2 tomatoes, cubed
• 1 cup cilantro, chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tbsp limejuice
• salt & pepper to taste

Mix all ingredients together & chill.

Hint: when cubing an avocado, it’s easiest if you cut it in half, remove the pit, slice lengthwise & crosswise without cutting the skin, then scoop out with a spoon. No peeling needed.

Shopping List:

• 4 fish fillets (tilapia, catfish, haddock or other)
• 1 cup rice (this would be a good time to try a new rice)
• Pico De Gallo seasoning
• Fresh cilantro
• 1 lime
• 2 avocado
• 2 tomatoes
• Fresh pineapple
• 1 quart vanilla ice cream

Also: salt, pepper, olive oil, lemon juice, limejuice

Thursday Night Menu: Creamy Potato Cheese Soup

It’s warm here today, but it’s always good to have a soup recipe on hand for when the cold weather returns. And there’s nothing better on a cold night than Creamy Potato Cheese Soup.  I rarely peel potatoes, I scrub the skins thoroughly and that’s good enough for me. It also saves a lot of time and potato skins are full of good things. Yes, there is cheese, but milk instead of cream, and you can even use non-fat milk without noticing any loss. I threw the Pear and Sour Cherry Crisp in at the last minute, because to me, fall is all about fruit crisps.

On the board tonight:

1. Cream of Potato Cheese Soup
2. Orange-Walnut Spinach Salad
3. Pear and Sour Cherry Crisp

Cream of Potato Cheese Soup

• 6 large potatoes, cubed (peeling opt)
• 2 cups water
• 1 onion, chopped
• 2 tsp crushed garlic
• ½ tsp ea: sage, rosemary, basil
• 4 cups milk
• 3 tbsp butter, melted
• 4 tbsp flour
• 8 oz cheddar cheese, shredded
• salt & pepper to taste

Lg. saucepan (2 to 4 qt)

In saucepan or Dutch oven, cover potatoes with water and boil until fork tender, drain all but 2 cups water. Add onions, garlic and spices to potatoes*. In a bowl mix together  milk, flour, salt & pepper. Mix well, no lumps, add melted butter. Add to potatoes and mix well.  Bring to a low boil, stirring constantly, add cheese, reduce to low and simmer for 15 minutes.

*A great trick is to remove about ½ cup of the cooked potatoes and mash, then add back into soup, this gives you an extra creamy texture.

Orange-Walnut Spinach Salad

• 10 oz spinach, washed
• 2 oranges, peeled, remove white skin & cut into chunks (you can substitute equivalent canned mandarin orange slices)
• ½ red onion, sliced in rings
• 1 oz bleu cheese, crumbled
• ½ cup chopped walnuts
• Raspberry-walnut dressing

large salad bowl

Tear spinach leaves. Layer in a large salad bowl. Top with orange chunks, onion, sprinkle blue cheese and walnuts. Add dressing & toss before serving.

Pears & Sour Cherry Crisp

Topping:

• ½ cup sugar
• ½ cup brown sugar
• 1 cup flour
• 1 cup oatmeal
• 1 tsp cinnamon
• 1 stick butter (1/2 cup)

Combine dry ingredients and cut in butter until mixture is crumbly

Filling:

• 4 large fresh pears, cored, peeled and sliced
• 1 ½ cups frozen pitted cherries, thawed
• 3 tbsp cornstarch
• ¼ cup sugar

8×8 baking dish, greased

Combine pears, cherries, sugar, & cornstarch. Spread in baking dish. Top fruit mixture with flour topping. Bake at 375° for 25 to 34 minutes, topping should be golden & pears tender.

Shopping List:

• 6 large potatoes
• 1 onion
• 1 red onion
• 4 cups milk
• 8 oz shredded cheddar cheese
• 10 oz spinach
• 2 oranges
• 1 oz bleu cheese,
• 4 oz chopped walnuts
• Raspberry-walnut dressing
• 1 stick + 3 tbsp butter
• 4 large fresh pears
• 12 oz frozen pitted cherries

Also: cornstarch, sugar, brown sugar, flour, oatmeal, cinnamon, sage, rosemary, basil, garlic

Thursday Night Menu: Garlic, Garlic Edition

I know this sounds like a crazy recipe, but the Garlic, Garlic Chicken is a keeper.  The garlic roasts to a nice, nutty, sweet flavor, perfect with a slice of bread.  Friends made this for me and after the first bite, I was sold, I couldn’t believe how good it was.  The Sliced Pepper Salad came about because I was at the store last week and they had a huge sale on peppers of every color.  Each one has a different flavor, so I didn’t want to do much too overwhelm that, but you can add sliced onion if it appeals to you.  Get a really good Artisan bread and you’ve got a dinner that takes less than 20 minutes to prep.

On the board tonight:

1. Garlic, Garlic Chicken
2. Loaf of a good crusty Artisan bread
3. Sliced Pepper Salad
4. Hot Apple Cider with Ginger Snaps

Garlic, Garlic Chicken

• 5 lb roasting chicken
• 1/2 cup of wine
• 1/2 cup of chicken broth,
• salt & pepper
• 40 cloves of garlic (unpeeled).

 Wash and dry the chicken, remove any giblets.  Add all ingredients into a roasting bag and roast for about an hour (follow cooking bag instructions, usually about 350 degrees, use a meat thermometer to check chicken temp).  Remove chicken to a platter and place garlic and sauce in a serving bowl.  The garlic can be squeezed out of the skins at the table onto the fresh bread.  Alternately, you can take the broth, reduce it and then add the peeled garlic into that. It makes a very nutty, garlic-y kind of gravy.

Sliced Pepper Salad

• 1 each: red, yellow, orange & green pepper, washed & sliced
• 1/4 to 1/2 cup vinaigrette dressing
• 1 head bib lettuce, washed, dried & torn

Toss peppers and vinaigrette dressing and let marinate 30 minutes.  Serve on a bed of bibb lettuce.

Shopping List:

• 1 5lb Roasting Chicken
• 40 Cloves of Garlic (about 4 bulbs)
• 1 loaf Artisan Bread
• 1 each: Red, Yellow, Orange, Green peppers
• 4 oz vinaigrette dressing
• 1 head bibb lettuce
• Ginger snaps
• 1 gallon apple cider

Also: chicken broth, wine, salt, pepper

Success!

Since Thursday’s menu included biscuits and since my last attempt at biscuits was a complete and utter disaster, I thought I should suck it up and try again tonight.  I am a happy to report the over timer went off, I opened the door to fluffy, golden biscuits.  They taste pretty good, too.

I decided to go back to my Better Homes and Gardens Cookbook, which I received as a high school graduation present, and has served me well for all the basics, and make sure I had the recipe right in my mind.  I did, but it was good to refresh.  I still have no idea why the last batch were rocks and this batch turned out great.  It is the way it is with cooking and why it’s always fun.

Thursday Night Menu: Beef Stew & Biscuits

There seems to be caramel apple dip on my computer keyboard. I don’t want to talk about it. Anyway, it is time for the Thursday menu.  In honor of the fall colors, it’s time to break out the slowcooker and make a traditional menu. How nice is it to come home from a day’s work or outdoor chores like raking leaves and have a hearty beef stew waiting for you? Add some biscuits and baked apples and you have the perfect fall dinner. On the board tonight:

1. Beef Stew
2. Wheat Biscuits
3. Baked Apples

Beef Stew

• 1 lb lean stew meat
• 1 small onion, quartered
• 4-6 small potatoes, quartered
• 8 oz baby carrots, halved
• pinch of rosemary
• 2 bay leaves (remove before serving)
• ½ tsp ea. salt & pepper
• 1 tsp crushed garlic
• 7 cups water
• 3 tbsp flour

slowcooker

Place meat, onion, potatoes, carrots & spices in slowcooker, add 6 cups water and cook according to slowcooker directions, (usually 8 to 10 hours on low). Before serving, turn heat to high, mix 1 cup water and flour completely, add to stew, stirring constantly, and cook until thickened.

Wheat Biscuits

• 1-1/2 cups white flour
• ½ cup whole wheat flour
• 4 tsp baking powder
• ¾ tsp salt
• 1/3 cup shortening
• ¾ cup milk

large bowl and baking sheet

Mix dry ingredients together, cut in shortening, add milk. Stir quickly with a fork until completely moistened, don’t over mix. Kneed gently on floured surface for 10-12 strokes. Roll out to ½ inch thick, cut into biscuits. Place on baking sheet and bake at 450° for 10-12 minutes, until golden brown.

Baked Apples

• 4 large apples (McIntosh, Honey Crisp, Gala, etc)
• 4 cinnamon stick
• ¼ cup raisins

glass baking dish

Core apples, place in baking dish, fill each core with a cinnamon stick and a few raisins. Add 1inch of water and bake at 425° until tender (about 30 minutes, though it depends on the size of the apple).

This menu serves 4.

Shopping List:

• 1 lb lean stew meat
• 1 small onion
• 4-6 small potatoes
• 8 oz baby carrots
• 1/3 cup shortening
• 4 large apples (McIntosh, Honey Crisp, Gala, etc)
• 4 cinnamon sticks
• ¼ cup raisins

Also: rosemary, bay leaves, salt, pepper, garlic, white flour, wheat flour, baking powder, and milk

Thursday Night Menu: Checkered Tablecloth Edition

It officially feels like fall today. The frigid temperatures of the last week have given way to seasonable 70s with a light breeze. Nice night for a long walk. This is a fairly simple Chicken Parmesan and the Mushroom Confetti is a light and tasty side. Enjoy.

On the board tonight:

1. Chicken Parmesan
2. Garlic Bread*
3. Italian Mushroom Confetti
4. Sherbet or (my favorite) Gelato

Chicken Parmesan

• 2 tbsp olive oil
• 4 chicken breasts, cut into fillets or 1 lb chicken breast fillets
• 2 cups Italian Bread Crumbs
• ½ onion, diced
• 15 oz can tomato sauce
• 3 tbsp tomato paste**
• 1 tsp basil
• 1/2 tsp oregano
• 1/4 tsp rosemary
• 2 tsp crushed garlic
• Pinch of sugar
• 4 oz sliced mozzarella cheese
• 1 green pepper, sliced into rings
• 4 oz grated parmesan cheese

large skillet and 9×13 baking dish, lightly oiled

Wash and lightly dry breasts, then coat in bread crumbs. Heat oil in skillet, reduce heat to medium and brown chicken on both sides, remove, set aside. Add onion, sauce, paste & spices and bring to a low boil, reduce heat, simmer 5 minutes. Place a ladle of sauce in the bottom of the baking dish, place chicken on top and then spread remaining sauce over the top of the chicken. Add cheese slices on each fillet. Sprinkle evenly with parmesan, top with green pepper rings. Bake at 375, 20 -25 minutes until cheese is melted and golden brown.

**Extra tomato paste can be frozen in ice cube trays and stored in a plastic zip bag. 1 cube = 1 tbsp of paste

Italian Mushroom Confetti

• 2 tbsp olive oil
• 2 large Portobello mushroom caps (or 6 to 8 button mushrooms)
• 1 red bell pepper
• 1 green pepper
• ½ onion
• 1 cup corn
• 1 small zucchini
• 1 large tomato or 14 oz diced tomatoes, drained
• ½ cup vegetable or chicken broth
• salt & pepper to taste
• ½ tsp basil

skillet

Cut mushrooms, peppers, zucchini & tomato into uniform pieces. Heat oil in skillet, add vegetables, including corn, sauté 2 minutes, add stock & spices. Stir over medium heat until vegetables are tender.

*Quick and easy garlic bread: slice loaf lengthwise, melt butter, add garlic and brush on cut side of each half of bread.  Top with a little parmesan and broil until golden.  Slice and serve.

Shopping List:

• 4 chicken breasts or 1 lb chicken breast fillets
• 2 cups Italian bread crumbs
• 1 onion
• 15 oz can tomato sauce
• 6 oz can tomato paste
• 4 oz sliced mozzarella cheese
• 1 green pepper
• 4 oz grated parmesan cheese
• 2 Portobello mushrooms,
• 1 red bell pepper
• 1 sm. Zucchini,
• 1 large tomato or 14 oz can diced tomatoes
• 4 oz vegetable, chicken broth or equivalent
• 1 cup corn
• 1 loaf French or Italian bread
• 1 pint Gelato or Sherbet

Also: basil, oregano, garlic, rosemary, olive oil, butter

Thursday Night Menu: First Snow Edition

We are expecting our first snow this weekend, so I thought a good soup would be nice.  This is not your mom’s canned soup or grilled cheese.  These are tasty, hearty and easy to whip up.  And the flax cookies are addictive (I can say this because it’s a friend’s recipe).  On the board tonight:

1. Hearty Tomato Soup
2. Totally Awesome Grilled Cheese Sandwiches
3. Flax Cookies

Hearty Tomato Soup

• 28 oz canned tomatoes*
• 1 tsp crushed garlic
• 8 oz carrots
• 2 stalks celery
• 3 green onions, including greens
• 1 tsp basil
• ¼ tsp oregano
• salt & pepper to taste
• 2 cups milk
• 2 tbsp whole wheat flour

2 quart saucepan

In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.

* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.

Totally Awesome Grilled Cheese

For each sandwich:

• 2 slices whole wheat bread (or favorite firm bread)
• Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc.  to cover bread (about 3 slices)
• Sliced Jalapeños (if you want some heat)
• 1 large slice of tomato w/dash of salt
• 1-2 tsp Mayonnaise or Miracle Whip
• Butter
• Spray Oil

Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better. 

Flax Cookies

• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup oatmeal
• 1 tsp soda
• 1 tsp baking powder
• ½ tsp salt
• ½ cup ground flax
• 2 cups flour
• 1 cup chopped almonds

Bowl & cookie sheet

Preheat oven to 350 degrees

Cream butter and sugar, add egg, vanilla and beat well. Combine dry ingredients together and then fold into egg mixture until well blended. Mix in almonds and drop by the spoonful onto the cookie sheet. Bake for 10-12 minutes until golden, don’t let them brown.

Shopping List:

• 28 oz canned tomatoes or fresh tomatoes (4-6 large)
• 1 tsp crushed garlic
• 8 oz carrots
• 2 stalks celery
• 3 green onions
• 8 slices whole wheat bread (or favorite firm bread)
• 8 – 10 oz favorite cheese (Velveeta, cheddar, Monterey Jack, etc)
• 1- 2 Jalapenos or 2 oz pickled Jalapenos
• 1 large tomato for slicing
• Mayonnaise or Miracle Whip
• 2 sticks + butter
• 2 eggs
• 1 cup brown sugar

Also: crushed garlic, basil, oregano, pepper, whole wheat flour, unbleached flour, salt, baking powder, baking soda, vanilla, oil spray

EDIT:  From comments at Balloon-Juice:

As for BHF’s menu (which sounds delicious): you have to love a menu whose shopping list reminds you that you’re going to need basics like butter and brown sugar, but just assumes you’ll have flax in the pantry.

Yes, you will need flax.  My bad.  1/2 cup flax meal works best.

Thursday Night Menu: Creole Edition

Heading out of town, but wanted to leave you with one of my favorite recipes. I’m lucky, I live near a great Creole restaurant and I can buy their spice combo to use at home. It makes all the difference for me. I’ve also used generic Cajun spice and Emeril’s and they are good. I’m throwing a Bridal Shower Brunch this weekend and I’ll post the recipes I’ll be using later this weekend. And tomorrow, second installment of Men Who Cook (still taking recipes, if you’re interested).  Until then, here is Thursday Night’s Menu.

On the board tonight:

1. Washday Beans & Rice
2. Sliced Steamed Zucchini
3. Corn Bread
4. Blueberries & Raspberries w/whip cream

Washday Beans & Rice

• 1 cup rice
• 1 cup water
• 1 cup chicken broth
• 14oz can red kidney bean
• 4 links Italian or Andouille sausage (sweet or spicy) – slice each link into 4 pieces
• 1 tbsp olive oil
• 1 tsp to 1 tbsp Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
• 4 green onions, chopped
• 2 celery stalks, chopped
• 1 large green pepper, chopped
• 1 large tomato diced (or 14 oz can)

2 quart saucepan and skillet

Combine rice with water & chicken broth in a saucepan, cover. Bring to a boil, reduce to simmer, cook until all the liquid is absorbed (about 20 minutes).  Over medium high, heat oil in skillet; add onions & sausage, cook until sausage is done in the center.  Add sausage, beans, seasoning and tomatoes together into sauce pan. Keep heat low and let cook 10 minutes to let flavors blend.  You can add shredded, cooked pork to the beans if desired.

Cornbread

There are many variations on cornbread, this one is pretty basic.

• 1 cup flour
• ½ cup sugar
• 4 teaspoons baking powder
• 1 tsp salt
• 1 cup yellow corn meal
• 2 eggs
• 1 cup buttermilk
• ¼ cup butter or oil
• 1 large bowl

9×9 baking dish, greased

Mix together flour, sugar, baking powder and salt, add corn meal, mix well. Add eggs, milk and oil. Beat with mixer until smooth (do not over beat). Pour into baking dish and bake at 425° for 20-25 minutes. Light brown on top, toothpick should come out clean.

Shopping List:

• 1 cup rice
• 8 oz chicken broth
• 14 oz can red kidney beans
• 4 links Italian or Andouille sausage (sweet or spicy)
• Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
• 4 green onions
• 2 celery stalks
• 1 large green pepper
• 1 large tomato (or 14 oz can diced tomatoes)
• 2 zucchini
• 1 cup yellow corn meal
• 2 eggs
• 8 oz buttermilk
• 1 pint Blueberries
• 1 pint Raspberries
• 8 oz Whipped Cream

Also: olive oil, butter, flour, sugar, baking powder