The Meat Lover's Meatless Cookbook - Kim O'Donnel [55]
Season with the salt and add more as needed. Going forward, you use the same ingredients as listed for the frozen pea version, just in a slightly different order.
Add the minced chipotle and smoked paprika and stir to combine.
Add the rice, plus 1 additional cup of water, plus the beer (if using), return the lid, and cook for 20 minutes over medium-low heat, without lifting the lid.
Meanwhile, in a skillet, heat the oil over medium heat and cook the onion and garlic until slightly softened, about 5 minutes. Season with salt and pepper.
Lift the lid off the bean pot. The rice and peas should be moist, but not super soupy. Add the onion mixture. Stir to combine and taste for salt and other seasonings.
Serve as originally suggested.
SKILLET CORN BREAD
My husband is from Kentucky, and he swears corn bread ain’t corn bread if it contains even a smidgen of sugar. I played around with several versions of this Southern classic, and this Yankee girl has decided that a little bit of sugar goes a long way in the chemistry department. You don’t taste the sugar in the recipe below, but it helps to balance out a fairly salty and acidic batter. If, like him, you remain unconvinced, keep the batter sugar free and go on your merry way. Life is too short to be quibbling over a teaspoon of sugar.
KITCHEN NOTES : I highly recommend using a cast-iron skillet. Of course you can use a baking dish, but the results will be denser and cakier. On that note, a smaller (9-inch) skillet will yield cakier results; a larger (11- or 12-inch ) skillet will deliver thinner, crisper results. Bottom line: Any way you do it will be delicious.
INGREDIENTS
1½ cups cornmeal (preferably
stone ground, which yields
more character)
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar (optional)
2 tablespoons butter
1 large egg, beaten lightly
1½ to 2 cups buttermilk
HERE’S WHAT YOU DO:
Preheat the oven to 450°F.
In a medium-size mixing bowl, combine the cornmeal, salt, baking soda, baking powder, and sugar (if using).
Place the butter in a skillet and heat in the oven until the butter just begins to bubble, 3 to 5 minutes.
Meanwhile, add the egg to the dry ingredients and then pour in 1½ cups of the buttermilk. With a fork, whisk together, then switch to using a wooden spoon to combine. If the batter seems dry, add more buttermilk (which lends a custardy result).
Remove the skillet from the oven and immediately pour the batter on top of the sizzling butter. Return to the oven. Bake until golden on top, 15 to 20 minutes.
Remove from the oven, slice the corn bread into wedges, and dig in, with or without butter or honey (or if you live in the South, sorghum syrup!).
Makes 6 servings
KOD’S QUICKIE COLLARDS
Most folks assume you need to set aside hours to cook up a pot of greens, and I’m urging you not to believe the hype. Many of us grew up eating green vegetables cooked until no longer recognizable, which is probably why they tasted so terrible. When trimmed of the tough ribs and stems (which do take a long time to soften), collard leaves need just about 30 minutes in a seasoned liquid to relax and make you forget all about the traditional ham hock—and unrecognizable veg—of yesteryear.
KICHEN NOTES: The greens may be sandy and require a few washings. The reason behind the smaller strips is so the collards can cook more quickly (ergo the “quickie” claim).
INGREDIENTS
3 tablespoons vegetable oil
1 medium-size onion, chopped
finely
2 cloves garlic, minced
½ small fresh chile pepper of your
choice, seeded and diced, or ½
teaspoon crushed red pepper
flakes (fresh will yield spicier
results)
1 teaspoon smoked paprika
2 pounds collard greens, trimmed
of stems and middle ribs and
cut into 2 x 4-inch strips
(about 6 cups)
4 cups water or veg stock
(Rapunzel no-salt bouillon
cubes are a personal favorite)
Soy sauce