Recipes from the Journal
Living with Kevin has entailed some adjustments in my eating habits. For
one thing, I can't just make two big pots of curry every single week. The
boy likes curry, but not nearly as much as I do. He generally prefers to
eat more European food than not (even though he also does like Chinese,
Japanese, etc.) He also really likes Mexican food (growing up in
California no doubt influenced that), and knows a lot more about it than I
do. He doesn't eat seafood (it makes him sick), and he likes red meat a
lot better than chicken. He eats way more vegetables than I usually
bother to. So since I'm doing most of the cooking these days, I'm trying
to at least attempt to accomodate his tastes some of time. I restrain
myself to one big pot of curry a week, for example. :-) And even when I'm
just trying to use up leftovers and such, I think about European and/or
Mexican options. For example:
Last week, I made cornbread. I'm not really sure why -- just had a yen
for it. Cornbread with chopped up green chilies and whole corn; a little
dry, but tasty enough. I ate about a quarter of the batch that day...and
then I didn't want any more straight cornbread. So what to do with all
that leftover cornbread? Mexican cornbread-sausage stuffing, that's what.
I made up a recipe, based on what was in the fridge. It's really good.
Mexican Corn Bread-Sausage Stuffing
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 4 T butter
- 3 hot turkey sausages, chopped small
- 1 large red bell pepper, chopped
- 3 green scallions, chopped
- 4 t. chipotle sauce (buy canned chipotles and use the sauce they're
- 2 t. rubbed sage
- 1 t. salt
- a few grinds black pepper
- 4 c. cornbread, crumbled (best if made with chilies and whole corn)
- 1 c. chicken or beef broth
This is where I ate some, and it was pretty good. I plan to add one more
step (as I roast some chicken):
- Saute (on medium-high) the onions and garlic in the butter until
- Add the sausages and saute until cooked through.
- Add the bell pepper and scallions and saute until soft.
- Add the sauce, sage, salt and pepper and stir well.
- Stir in cornbread.
- Stir in broth.
No guarantee that Kevin will actually like this, but I do, so it's at
least something of a success. :-)
- Transfer to covered baking dish and bake for an hour at 350. (Add
more liquid if necessary.)
Please do mail me with any
comments/additions/etc. on these recipes!