Vegetarian dinner No. 3
What happened to vegetarian dinner No. 2, you're asking? That's a good question.
I had the best of intentions to be serving vegetarian dinners every night till Thanksgiving for my daughter's sake, but we got back from a matinee late. While I had planned dinner, I hadn't bothered to check to see if I actually had all the ingredients for what I had planned, a vegetable stew.
I considered my options: a) steam some broccoli and carrots and pretend they were dinner; b) open cans of Amy's Soup, which I've never had but my daughter swears by. I decided to go with Plan C. ...
Plan C was to pull out homemade spaghetti sauce from the freezer.
This had the disadvantage of not being vegetarian, but the advantage of being really good. I mean, it wasn't as if I slapped down a slab of rare meat on her plate, was it?
I made up for it last night by serving my vegetable stew, which has blackeyed peas, and cornbread (southern style, which means white cornmeal and no sugar).
Comments
I'm not a vegetarian, but that looks mighty tasty. Will you post the recipe,my son would love it.
Happy Thanksgiving!
Posted by: jack Ziegler | November 25, 2009 6:19 PM
Wait a minute, EL! Doesn't traditional southern cornbread start with BACON fat in a cast iron frying pan???
not that there's anything wrong with that!
Gailor is sort of a faux vegetarian. She doesn't think bacon counts. EL
Posted by: Joyce W. | November 25, 2009 8:52 PM
I make my cornbread in a spider (cast iron frying pan), start with lard and use no sugar, and I'm as Yankee as they come.
I don't care about the colour of the corn meal, though. Green might be a tad off-putting. Purple, come to think of it, is right out.
Posted by: Lissa | November 25, 2009 9:44 PM
Shhhh, don't tell Gailor. She doesn't need to know.
Posted by: Laura Lee | November 25, 2009 9:52 PM
I personally don't think the cornmeal color is important. The sugar (or lack thereof) is more critical.
Captcha: mother-in-law sandlot
Posted by: Hal Laurent | November 25, 2009 10:09 PM
I sometimes chop up some mango pickle, and mix it in my cornbread. Not very authentic, but very tasty.
Posted by: Lissa | November 25, 2009 11:17 PM
Lissa and Hall, the color of the cornmeal may not matter to you, but it matters very much to EL, who has long preferred white cornmeal. (See, for example, this February 2008 post, in which EL admitted to liking the cornbread at Cracker Barrel because it was made with white cornmeal and no sugar.)
Posted by: hmpstd | November 25, 2009 11:29 PM