Right now my cupboards are quite nearly bare, because sometimes Husband thinks it's a good idea to eat all the food we have before buying more food. Let me tell you: it's torture!
We have about one serving of spaghetti noodles, no frozen chicken, and absolutely zero cheese (besides parmesan...I always have parmesan). Those are my usual go-to items when I get into a what's-for-dinner bind. They are my version of comfort foods, the ones I know what to do with when all else fails.
Sitting here with a list of the food we do have gave me the most wonderful idea.
What better way to speak to the real food experience than by creating recipes out of what feels like nothing? I'm sure you've all been where I am now. Pancakes are the only thing that seem feasible, but you can only take so many pancakes. (I reach my limit at one or two per year).
So why don't we make a game out if it? What better way to inspire creative food choices?
Here's what I have to work with:
a rather strange assortment of fresh veggies
lots of rice and quinoa (I never know what to do with quinoa...)
chicken broth
dried beans
pureed pumpkin
hummus
two slices of bacon
ham (but the sandwich / pre-packaged kind)
frozen scraps of carne asada from last month's taco night
flour, cornmeal, etc.
Since I'm worried enough about coming up with anything to eat, this week's focus will be less on creating my own recipes and more on figuring out something to put on the dinner plates. A little good recipe passing-on is a good thing, I think. As Chad reminded me last night, I don't always have to be making up new recipes. Old-fashioned recipes stick around for so long because they're classic and good. People like them. They are not off limits.
Nothing will be off limits this week.
Let's go, people.
DAY 1: Beans and Cornbread
When I first discovered Winco's bulk foods section, I reached the cash register with many, many plastic bags clasped with twisty ties. One of those bags was filled with dried beans. I had no idea what I was going to do with them; I just knew they sounded like a good idea. Those beans sat on the top shelf of my spice cupboard for an entire year. But today they will emerge and make their debut!
The Pioneer Woman finally brought me the answer to dried beans: make them in a big ol' pot and serve 'em with cornbread. The beans recipe came straight from her delicious book. The cornbread recipe came straight from the back of the corn meal package.
The Beans
4 cups dried pinto beans
4 slices thick-cut bacon or ham, cut into one-inch slices (I used some of both)
1/2 white onion, diced
1 teaspoon salt
2 teaspoons pepper
Seasonings:
chili powder
cayenne pepper
garlic powder
oregano
Optional garnishes:
sour cream
fresh cilantro
chopped red onion
grated cheese
Pico de Gallo
Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour enough water over the top to cover the beans by one or two inches. Bring to a boil over medium-hight heat, then reduce heat to low and cover. Simmer for two to three hours.
NOTE: If the liquid seems to evaporate too quickly, add more water during the cooking process. I added some diced white onion for some extra zing about halfway through the process, but they're not necessary.
The beans are done when they're tender, without much bite.
Add the salt, pepper, and other seasonings. Stir and taste, adjusting the seasoning as necessary.
The Cornbread
1 large egg
1 1/3 cup milk
1/4 cup vegetable oil
2 cups cornmeal
1 tablespoon baking powder
1 teaspoon salt
Heat oven to 450 degrees F. Coat 8x8-inch baking pan with no-stick cooking spray. Place pan in oven for seven to eight minutes or until hot.
Beat egg in medium bowl. Stir in milk, oil, corn meal, baking powder, and salt until smooth. Batter should be creamy and pourable. If too thick, add one to two tablespoons more milk. Pour into prepared pan.
Bake for 20 to 25 minutes or until golden brown.