Tuna Cornbread Cakes

 INGREDIENTS
2    tablespoons mayonnaise or yogurt

1    green onion, thinly sliced

3    large eggs, lightly beaten

1    teaspoon Worcestershire sauce

2    cans (7 ounce) chunk style tuna, drained

1 ½  cups crumbled cornbread

¼   cup all-purpose flour

METHOD

In a large bowl, stir together the mayo, onion, eggs and Worcestershire sauce, mixing well. Add the tuna one can at a time and mix in. Add the cornbread gradually, then the flour. Form into six patties about 3 to 4 inches wide.

Warm 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium high heat  When hot, place three patties into the frying pan and cook 3 to 4 minutes on each side until nicely browned. Repeat with the other patties Allow then to cool slightly before serving with Greek yogurt mixed with a little lemon juice.

Based on a recipe from Southern Living

Basic Cornbread

INGREDIENTS

1/3   cup all-purpose flour

1    cup yellow or white cornmeal

1    teaspoon baking powder
½   teaspoon baking soda

½   teaspoon salt

1    cup milk

2    tablespoons melted butter

1    large egg, beaten

METHOD

Preheat the oven to 325 F. Grease the sides and bottom of an 8 or 9 inch baking dish.

Sift the flour, cornmeal, baking powder, baking soda and salt together in a medium  bowl. In a large bowl, whisk together the milk, melted butter and egg, Add the dry ingredients to the large bowl and stir to combine.

Pour the batter into the prepared baking dish and bake until golden brown around the edges, about 20 minutes, or until a tester inserted into the  middle comes out clean. Cool on a wire rack before cutting into serving pieces.

Cooks Note: I did  not have any cornmeal handy, so I used Polenta instead, first placing it into a food processor and grinding to a finer consistency.

Based on a recipe from CD Kitchen

Apple Glazed Meatballs

INGREDIENTS

2    tablespoons olive oil

12  meatballs, frozen, thawed

1    cup apple juice

¼   cup soy sauce

3    tablespoons brown sugar

2    teaspoons all-purpose flour

1    teaspoon ground ginger

1    pinch cayenne pepper (optional)

METHOD

Heat the olive oil over medium-loe heat in a small skillet and add the meatballs. Cook the meatballs, turning often, for 8 to 10 minutes until thoroughly browned and cooked throughout. Set aside.

In a medium sauce pan over medium heat, add the apple juice, soy sauce, sugar, flour, ginger and pepper. Stir and bring to a boil. Cook the sauce until it is thick and bubbly and at a boil.. Place the meatballs into the skillet and stir to coat and warm. Transfer to a serving dish and serve.

From a recipe in Better Homes and Gardens  magazine.

Moroccan Carrote 2

INGREDIENTS

1   pound carrots, peeled, sliced diagonally ¼ inch

2    tablespoons olive oil

4    cloves garlic, minced

¼   teaspoon ground cumin

¼   teaspoon ground cardamom

2    tablespoons lemon juice

METHOD

Steam the sliced carrots for 6 to 7 minutes or until soft. Set aside. In a large skillet over medium-low heat, add the garlic and cook for 1 minute. Add the carrots and spices and mix well to cover all the carrot pieces. Add the lemon juice and cook for 1 minute or until reheated. Serve immediately.

Based on a recipe from Epicurious

Creamy Tomato Soup

INGREDIENTS

4    tablespoons butter

3    tablespoons all-purpose flour
1    cup low fat (2%) milk
1    ounce cream cheese
1    pinch salt
1    small can (8 ounces) tomato sauce
8    ounces water or light white table wine

METHOD

Melt the butter in a large skillet over medium heat. Slowly sprinkle the flour into the skillet and mix thoroughly forming a roux. Gradually pour the milk into the skillet and mix it into the roux.

Add thin slices of the cream cheese to the sauce and stir until the cream cheese is completely absorbed. Add the tomato sauce and water/wine and mix thoroughly. (See Note) Cook the soup for 4 to 5 minutes or until it thickens. It will provide 2 to 4 servings.

NOTE: If the cream cheese is not thoroughly mixed in it can cause small lumps in the final product. If this is not desired, pour the soup into a blender or food processor and pulse for a few seconds before continueing to cook and thicken.

Creamed Spinach

Accompanying my dinner Christmas Eve was a side dish of creamed spinach. It was delicious and the experience was like finding a long lost friend. Since we were dining out, I couldn’t ask the chef for the recipe but was determined to find one. It has taken quite a while, but here it is.

INGREDIENTS

1    bag (10 ounces) fresh spinach or baby spinach
4    tablespoons butter
½   cup finely chopped white onion
3    tablespoons all-purpose flour
1    cup low fat (2%) milk
¼   teaspoon ground nutmeg
1    ounce cream cheese

1    pinch salt

METHOD

Being sort of fussy, I like to remove the heavy stems from the spinach before continuing, but it isn’t completely necessary. Roughly chop the spinach and place into a steamer. Steam for 5 minutes and remove from the heat. Set aside.

Melt the butter in a large skillet over medium heat and add the chopped onions. Cook for 7 to 8 minutes until they are very soft but do not caramelize. Slowly sprinkle the flour into the skillet and mix thoroughly forming a roux. Gradually pour the milk into the skillet and mix it into the roux.

Add the nutmeg and thin slices of the cream cheese to the sauce and stir until the cream cheese is completely absorbed and the sauce has thickened, about 3 to 5 minutes. Add the spinach and mix thoroughly before serving.

Based upon recipes from Ruth’s  Chris Steakhouse via Food.com, Real Simple Magazine and many more from the internet.

Mixed Berry Dutch Baby

INGREDIENTS

3    large eggs

1    teaspoon grated orange rind

1     pinch salt

½    cup granulated sugar

1    tablespoon baking powder

1    cup all-purpose flour

1    cup low fat milk 

4    tablespoons butter  

1    cup blueberries

1    cup raspberries

METHOD

Preheat the oven to 450 F and preheat a 10 inch cast iron skillet on top of the stove.

In a large bowl, beat the eggs, orange rind, salt and sugar until well beaten. Slowly add the baking powder and flour, stirring to combine. Then slowly add the milk and stir that in until the batter is well combined. Remove the frying pan from the heat using a pot holder and pour the batter into the pan. Add the fruit, carefully spreading them evenly in the batter Bake for 18 to 20 minutes or until lightly browned.

Remove carefully from the oven – the handle is very hot – and place onto a wire rack to cool .before serving.

Based on a recipe in Food and Wine magazine.

Indian Bean and Chicken Stew

INGREDIENTS
1    tablespoon olive oil
1    pound boneless skinless chicken thighs or breast

1    medium onion, diced

3    cloves garlic minced

1    can (15 ounces) diced tomatoes

1    teaspoon powdered ginger

1    teaspoon curry powder

1    teaspoon ground cardamom

½   cup chicken broth

1    can (15 ounces) garbanzo or cannellini beans, drained

1    cup chopped fresh spinach

1    tablespoon lime juice

METHOD
Add the olive oil to a large sauce pan over medium heat. Cut the chicken into 1/21 inch cubes and add to the skillet. Cook the chicken for 2 to 3 minutes, stirring to brown. Add the onions and garlic and cook, stirring, for 4 to 5 minutes. Add the tomatoes and their  juice, the ginger, curry and cardamom and stir to combine.

Add the broth, bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes. Add the beans and spinach and cook until the spinach is well wilted. Remove from the heat and stir in the lime juice. Serve immediately.

Based on a recipe from Better Homes and Gardens  magazine.

Spicy Vegetarian Casserole

INGREDIENTS



1    cup brown rice

1    cup vegetable broth

1    cup water

1    can (15 ounces) Cannellini beans

1    cup fresh or frozen corn

1    cup chopped celery

3    cloves garlic, minced

1    cup chopped white onion

1    can (8 ounces) tomato sauce

1    tablespoon dried sage

2    ounces Pepper Jack cheese, shredded

1    small can (about 2 ounces) sliced black olives, drained

½   cup cheddar cheese, shredded

METHOD

Place the brown rice, broth and water into a small sauce pan and bring to a boil. Lower the heat to low, cover and simmer for 40 to 45 minutes until the rice is tender. Remove from the heat and reserve

Preheat the oven to 350 and grease the sides and bottom of a 2 ½ to 3 quart baking dish. In a large bowl, mix together the beans, corn, celery, garlic, onion, tomato sauce,  sage, Pepper Jack cheese and olives. Mix well to combine. When the rice is cooked, add that to the vegetables in the bowl and mix well.

Place all the vegetables and rice into the prepared baking dish and sprinkle the cheddar cheese on top. Bake uncovered for 40 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6 to 8.

Cannellini with Sausage

INGREDIENTS

1          tablespoon olive oil

2          Italian sausages, sliced (about 1 ½ cups)*

1          medium white onion, chopped (1 cup)

3          cloves garlic, minced

1          can (15 ounces) diced  tomatoes

1          teaspoon dried thyme

1          teaspoon dried basil

1          cup beef broth

1          can Cannellini beans (15 ounces)

METHOD
In a medium skillet, add the olive oil over medium heat and brown the sausage slices. Remove and set aside. Add the onion and garlic to the skillet. Sauté the onion and garlic until soft, about 5 to 6 minutes and add the sausage pieces, tomatoes, thyme, basil, and beef broth.

Increase heat to bring this to a boil, lower the heat and simmer for 12 to 15 minutes to blend the flavors. Add the beans, stirring them in. Simmer for 3 to 4 minutes until the beans are warmed, remove from the heat and serve.

TO START WITH DRY BEANS
Use ½ pound of dry beans. Pick through them to remove any rocks and bad beans and rinse. Cover with 4 cups of water in a large sauce pan, cover and bring to a boil. Cook for 2 minutes, remove from the heat and let stand for 1 hour. Drain and add at the same place in the recipe along with 1 cup of water, but extend final cooking time until beans are tender, 45 to 50 minutes or longer. Check fluid level occasionally and add ½ cup of water if needed.

SLOW COOKER RECIPE
Prepare as above with dry beans and place everything into a slow cooker for the final cooking time. Cook on high for 5 hours or on low for 10 hours. Neither of the dry bean options have been tested in my kitchen, but I have them both “on good authority“ from the internet.

*NOTE: You can use almost any style of sausage for this recipe.