The food our family eats
Our son turns 6 this week and decided on Angry Birds themed cake. With food allergies, we can’t get cakes from a bakery, so my wife has made all of our birthday cakes. She’s done some really neat cakes over the years. No real recipe but wanted to share the results:
I was looking around the web for something like this and found a few similar recipes, but most used hotdogs and none had any veggies in them. So I came up with this…turned out quite well.
For the Cornbread topping:
Preheat oven to 400F. In a large dutch oven, saute the sausage until cooked through (if not already fully cooked) and starting to brown. Add the zucchini and green pepper and cook a few minutes longer. Add the can of baked beans and about 1/2 the can of corn. Stir everything together.
In a bowl mix the dry ingredients for the cornbread. Add the wet ingredients and the other half of the can of corn. Mix the cornbread batter and pour on top of the sausage, bean and veggie mixture. Put in the oven and bake until the cornbread topping is cooked through, about 40 minutes. Cool a bit and serve.
This Black Bean and Tomato Quinoa recipe was a great weeknight meal, fast, healthy and delicious! It takes only a few minutes longer to make than the time to cook the quinoa. We added 1/2 lb of diced tofu. We serve it warm for dinner, thought it was really good the next day cold too!
This cornbread salad recipe came from two of the sites I use a lot in planning menus, Pink Parsley and Smitten Kitchen. The buttermilk-lime dressing was really good, especially when soaked into a piece of cornbread! Even the cornbread recipe would be a good one to come back to–this one is all cornmeal, which I liked more than most that are usually about 1/2 regular flour.
We added 1/2lb of bacon, cooked and crumbled, to make this a main course salad.