I love my country neighbors! Last week my son’s piano teacher, Betty, stopped by with extra cucumbers from her garden and fresh baked cookies. She stayed to practice duets with my son on his new keyboard. Afterward she and the boys played a board game together. Betty and her husband, who just celebrated their 50th wedding anniversary, have a nice garden and many edible plantings. They cook pretty much everything from scratch. In the past I’ve shared her No Canning Required Dill Pickle recipe, and how I preserved some excess asparagus that she shared from their patch and making pear wine with some of their excess pears.
Whenever I make homemade baked beans, I always make up a batch or two of cornbread to go with them. We call it “cowboy food”, although I’m sure the cowboy version would have been a lot simpler and probably not nearly as tasty.
I got this recipe from my mom (Irene), after having tried it at her place and commenting on how good it was. The texture is great – really moist and tender, not dry and gritty. The “secret” is in the sour cream. If you’re into soaking, you can do that, too, and I’m sure you could make it with whole wheat flour, although I admit, I normally use white. I recommend full fat dairy, raw and organic if you can get it.
Quite often when I make mashed potatoes for supper, I end up with just a dab (less than a cup) of potatoes left – not really enough for another meal.
So how do you stretch a small amount of potatoes into another meal sized portion? One option is chicken and gnocchi soup, another favorite option is potato bread.
Most of the “potato bread” recipes I’ve seen used powdered mashed potatoes – not something I keep in my pantry My husband used to be a fan of store bought potato bread when we were first married – you know kind that resembles cotton candy in bread form? (Pretty sure they use potato flakes…) I was tickled to finally find a recipe that uses real mashed potatoes. I throw mine in just the way I serve them – butter, milk, salt and pepper included.
A while back, my youngest requested “meatloaf” for supper. I was somewhat taken by surprise, as I was not aware that he preferred meatloaf as a meal. Just to make sure we were both talking about the same food item (he can a be rather creative in his wording at times), I described the dish that I thought he was requesting – ground beef, bread crumbs, eggs, seasonings, all baked together in a loaf shape. As it turns out, it was a good thing I asked, because he had something entirely different in mind.
What he was looking for was meat in a loaf, that is, meat inside a loaf of bread. I had thrown together something like this together when I ended up serving a crowd unexpectedly and wanted to stretch some leftover spaghetti sauce into a meal. Here’s what I did.
When life gives you overripe bananas… Make some banana bread!
Like many of you, I watch for the “bargain bags” of over-ripe and banged up bananas at the grocery store. We use quite a few of them in smoothies, and as bases for sorbet-like treats from the Vitamix, but inevitably I’ll REALLY stock up on bananas and the kids will decide to stop eating them for a while. Thus enters the banana bread.