Now, dammit, Steve is going to get all excited thinking I’m fixing all this for dinner. Gah. I don’t think so, buddy. But I might send out for Chinese for us. #peoplewhowritecookbooksdontalwayscook
From my bro-in-law:
One-Pan Rice & Beans With Collard Greens
1 8-ounce bunch collard greens
1/4 cup olive oil
1 cup finely chopped onion
1 medium green bell pepper, finely chopped
2 celery stalks, thinly sliced
1 tablespoon finely chopped garlic
1 tablespoon Cajun seasoning
1/2 teaspoon salt
1 cup long-grain rice, uncooked
2 cups canned vegetable broth
1 bay leaf
1 15-ounce can red beans, drained and rinsed
2 tablespoons hot sauce
Wash the greens and shake off excess water. Remove the tough center ribs of each leaf. Roll the leaves up in a tight cylinder and thinly slice them crosswise. Roughly chop the greens and set them aside. (You should have about 4 cups chopped leaves.)
Heat the oil over medium heat in a 3-quart sauté pan with lid. When the oil is hot add the onion, bell pepper and celery, and sauté until the onion is translucent, about 6 minutes. Add the garlic and sauté for 45 seconds. Add the greens and stir with tongs until they’re wilted, about 5 minutes.
Add the Cajun seasoning, salt and rice to the pan and stir to coat the rice with the oil. Add the broth and bay leaf and stir to combine. Increase heat to high and bring to a simmer. Sprinkle the beans over the top of the rice mixture in an even layer. Cover, reduce the heat to medium-low and cook without stirring until the rice is tender, 25 to 30 minutes. Gently fold the hot sauce into the rice mixture and serve.
Fresh Tomato-Corn Casserole (from my Late, Dear Granny)
Makes 6-8 servings
6 cups corn cut from cob (10-12 ears; or substitute 3 10-ounce packages frozen corn)
6 medium tomatoes, sliced 1/4” thick
1 cup flour
Salt and freshly-ground pepper, to taste
2 teaspoons sugar
6 tablespoons oil
1 ½ cups toasted breadcrumbs
If using frozen corn, set aside to thaw. If using fresh, slice off the kernels, then scrape any remaining milk into the bowl with the kernels.
Dredge the tomato slices in a mixture of the flour, salt, pepper and sugar. Heat the oil to hot in a large skillet and fry the tomatoes until just golden in color.
Butter an overproof 2-quart casserole and sprinkle the bottom with some of the breadcrumbs. Layer tomatoes, corn and breadcrumbs, ending with tomatoes and crumbs. Season with salt and pepper as layers are formed. Bake in a 325-degree oven for 45 minutes to 1 hour. Serve hot or cold.
Chocolate Brownie Pie (from Granny)
¼ cup margarine (melted)
1 bar (4 ounces) sweet chocolate (melted)
½ cup brown sugar
½ cup Bisquick
½ cup granulated sugar
¼ cup chopped nuts
Grease pie plate. Beat eggs, margarine and chocolate until smooth. Add brown sugar, Bisquick and sugar.
Press into pie plate. Bake at 350 degrees for 35 minutes. Sprinkle with nuts.
Updated on Sunday to say: I honestly was going to make all this for dinner when I posted on Friday. I was teasing about sending out for delivery. I have these fits of domesticity, as you may or may not know. Only we were out of collards. And corn (fresh or frozen) and, uh, yeah. No chocolate, either. So we had scrambled eggs or spaghetti or something, I have no idea. But today… oh, let me tell you about today… We had gone shopping, I had everything I needed (except chocolate, which is fine, cuz I wanted to make Banana Bread, anyway.) I made the corn casserole and the greens and beans dish, and they both turned out great. Steve added a layer of fresh basil leaves to the corn casserole and oh my gosh. Yum.
So go for it, enjoy, and tell me what you think. Also, if you make the Brownie Pie recipe… hmmmm. Do you think my Dear Granny mixed up the Bisquick, like from the recipe on the box?, then made a crust and then poured the brownie mixture in? I have no idea. I do remember an awesome Chocolate Pie she used to make, but it was her go-to pie crust, not Bisquick.
If you experiment with that recipe, please advise.