Jane HenegarGood morning, cooking companions. Today's requests came from overhearing a conversation between two husbands, from two connected-but-separate households. The first is for any and all recipes using onions. Husband No. 1 is a diabetic, therefore must count carbs, and would love some different recipes for onions.
Husband No. 2 is in the beginning stages of a weight-loss diet. He favors a dinner of V-8 juice and a breakfast of an energy bar, with a hearty lunch in a restaurant while he is at work.
"However, this plan is not working. My son says breakfast is the most important meal, so what can I eat that is hearty and good for me? And how about recipes for simple dinners that are so tasty that they don't even feel low-calorie?"
Here's one more request that arises from the final recipe in this column. Does anyone know how to make homemade champagne vinegar?
MORE, S'IL VOUS PLAIT
Marcia Kling continued the conversation stirring around homemade French dressing.
She wrote, "May I add another recipe for French dressing that, to my taste, is superior? I often see ketchup as an ingredient in other recipes, but I was always told a true French dressing includes only oil, vinegar, salt and pepper, such as the following." Hers contains the interesting combination of two flavors of vinegar.
And she added, "If you like a light dressing, as I do, I don't think this recipe can be topped. By the way, I store the dressing at room temperature."
True French Dressing
teaspoon salt
2 tablespoons malt vinegar
2 tablespoons tarragon vinegar
teaspoon pepper, freshly ground
12 tablespoons olive oil
Dissolve the salt in the vinegars, add pepper, and mix well. Then whip in the olive oil. Always shake before using.
FLAVORFUL BROWNIES
Sandra Oliver sent an easy recipe for brownies made with candies and flavored with orange, which she described as "a nice complement to the chocolate." To top it off, she likes to add a layer of chocolate frosting.
Dark Chocolate Orange Brownies
1 box Ghirardelli Double Chocolate brownie mix
10 drops orange extract
1 bar (13 -ounce) Lindt Intense Orange dark chocolate
Mix up brownies as directed on box. Add orange extract and stir.
Put half of the mix in pan, then break up orange chocolate bar and lay evenly onto mix in pan. Cover with remaining mix. Bake as directed.
If desired, add chocolate frosting.
CORN AND NOSTALGIA
Debbie Pataky stands by her recipe for corn pudding, "attributed to another McCallie retiree friend. She is a great cook and gave this to me several years ago. It tastes just like the old grandma's corn, cut right off the cob and cooked on a wood stove in an iron skillet. I think the last time I bought frozen white corn, the label even said iron skillet corn."
Corn Pudding
3 packages frozen white corn (the McKenzie's brand is a cylindrical shape and has a cover that looks like a corn cob)
Butter for coating the casserole dish and to top the casserole
2 tablespoons self-rising flour
pint heavy whipping cream
Salt and pepper to taste
Thaw corn. (Cut off the crimped metal ends and just put the entire package in a bowl and that in microwave.)
Squeeze corn into a butter-coated casserole dish.
Stir in flour. Pour in whipping cream. Stir all together and add salt and pepper to taste.
Pop a few pats of butter on top. Bake in a 350-degree oven until thick and browned; check it after 10 minute and give it a few stirs. This is delicious.
VERSATILE VEGGIE DISH
From LaFayette, Ga., Linda Leake sent a recipe she discovered in Southern Living, one that may be used as a side dish or a meatless main dish. If you are a fan of quinoa or farro, the magazine advised that you can substitute either for the bulgur, as well as adding " a handful of mixed greens for volume."
According to the magazine: "This filling vegetarian dish comes together in less than 30 minutes. Texas caviar, the classic combo of black-eyed peas, peppers, cilantro and scallions, inspired this zesty main-dish salad. Black-eyed peas have been a favorite legume in the South for generations. The traditional method of serving is to boil them with ham hocks or bacon and serve with cornbread. In recent years, black-eyed peas have found their way into hummus dips, Southern caviars and healthier dishes, such as this grain salad, which uses bulgur wheat, an ancient grain.
"The beauty of many of the popular ancient grains, such as quinoa, couscous and bulgur, is they can add a heartiness and texture to many dishes without adding weight or bulk.
Made from cracked wheat, bulgur wheat is often cooked like rice and is the perfect addition to stews, pilafs, salads and vegetarian burgers. Bulgur wheat is a whole-wheat grain that has been cracked and partially precooked, therefore making it quick to prepare at home. As a whole grain, it's naturally high-fiber, low-fat, low-calorie, vegetarian and even vegan. This dish comes in under 500 calories. Have fun and experiment with different ancient grains and see how they can add a new spin to your daily meals."
Black-Eyed Pea and Grain Salad
1/2 cup uncooked bulgur wheat
1 cup water
1/3 cup olive oil
1/4 cup champagne vinegar
1 teaspoon hot sauce (such as Tabasco)
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/4 teaspoon black pepper
2 (15-ounce) cans black-eyed peas, drained and rinsed
1 cup fresh corn kernels (about 2 medium ears)
3/4 cup chopped red bell pepper (from 1 medium bell pepper)
1/2 cup sliced scallions (about 3 scallions)
2 tablespoons chopped fresh cilantro
1 small jalapeño chile, seeds removed, diced (about 2 tablespoons)
2 ounces queso fresco, crumbled (about 1/2 cup)
Bring bulgur and water to a boil in a small saucepan over high. Reduce heat to low; cover and simmer until tender, about 5 minutes. Spread bulgur in an even layer on a baking sheet, and cool 10 minutes.
Meanwhile, whisk together olive oil, vinegar, hot sauce, salt, sugar and black pepper.
Toss together black-eyed peas, corn, bell pepper, scallions, cilantro, jalapeño, cooked bulgur and dressing. Top with queso fresco.
Today's recipes offer a tasty variety. What's new? Thanks to all of you, and to the rest of you: Follow the lead. Next week, how about it?
Requests
- Recipes using onions
- Hearty, low-cal breakfasts
- Simple, low-cal dinners
- Champagne vinegar
To Reach Us:
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
E-mail: chattfare@gmail.com