Our meal consisted of:
Two-bean vegetarian chili
Vegetable stir fry
*Recipes and/or sites that we used will be at the end of the meal's post.*
First of all, Sarah would like to say she is VERY PROUD of herself because she baked that cornbread ALL BY HERSELF. And we have to tell you, it was not an easy task.
We realized after we started cooking that we had no measuring cups. Oops. Looks like a trip to the dollar store is in our near future. But that didn't stop us!
Sarah used her handy little measuring spoons to scoop 32 tablespoons of corn meal into the bowl...
|What was this, scoop #12?|
And then used her handy nalgene bottle to measure out the milk...
|Got milk? Yup - in a nalgene.|
When it was done, it was beautiful and tasted so good, especially with the chili. It was nice and crispy, just the way Rebecca likes it.
|Sarah's pride and joy.|
While Sarah was preparing that, Rebecca was busy with the chili. It was a goofy process, this chili. Another important utensil we were missing was a proper knife. The recipe called for 1 cup onion, chopped fine. We chopped that onion real fine... with Rebecca's pocket knife.
|You've never seen a finer onion chopper.|
We consolidated our ingredients by buying canned tomatoes with spices in it, which meant we couldn't follow the order of the recipe precisely... At one point, Rebecca said to Sarah, "Do the tomatoes go in next?" And as Sarah went to consult the recipe, Rebecca said, "Tomatoes are in!" To which Sarah replied, "But we were supposed to add water and boil it first..." Oh well. At least the beans went in at the right time!
|In they go...|
And it still turned out wicked yummy!
|So hearty, even without the meat.|
Finally, we made some stir fry vegetables. We were originally going to make ratatouille, but the eggplants at Safeway were really icky and expensive. So we got frozen veggies and grabbed a bottle of soy sauce instead. Good choice! Stir fry is one of Sarah's favorite dishes.
Altogether, the three foods went together really well. It was a delicious and balanced meal, and we both enjoyed it very much - and we both went back for seconds. Also, Rebecca COULD NOT STOP going back for more cornbread. "It's the Southern Belle in me!"
Next weekend we're thinking stir fry again - it was that good - but this time with tuna and rice. Also, Sarah's got the urge to make some pie... We'll see! Until next week...
Sarah and Rebecca
|"Where'd the beans go??"|
"We ate 'em, silly!"
Recipes and Sites
Thank you to FoodGawker for helping us find recipes!
(from the back of the Washington Self-Rising Corn Meal package)
2 tablespoons cooking oil
2 cups (or 32 tablespoons!) enriched Washington Self-Rising Corn Meal
1 tablespoon sugar (optional) --- we did not use sugar
1 1/3 cups milk
1 egg, slightly beaten --- we did not have an egg, so we used an extra dollop of milk, but an egg is probably better
Preheat oven to 450 degrees F.
Put cooking oil into cast iron skillet or 8" or 9" square pan, place in oven until hot.
Combine corn meal and sugar.
Combine milk and egg; add to dry ingredients; stir until smooth.
Pour batter into hot skillet or pan. Bake 20 to 25 minutes.
We referred to this site for the cooking process, but we didn't have most of the ingredients, and we, erm, personalized the instructions a bit. The garlic cloves, basil, and oregano were all in our can of tomatoes. We had the oil and the onion and then added the chili powder. Then we accidentally put the tomatoes in next, and immediately added the water. After bringing it to a simmer, we added two cans or beans, red kidney and northern white. Then we realized there was too much water, so we boiled some of it off until we were satisfied.
1 tablespoon vegetable oil
1 bag "Ultimate Stir Fry" frozen vegetables from Safeway
Soy sauce, a few shakes
We just heated the veggies on the stove in the oil until they were tender. Then we shook some soy sauce in and stirred to coat the vegetables. Done.