About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Tuesday, July 1, 2014

Summer Vegetable and Cornbread Bake

Ah, those one pot wonders are handy on a weary work day.  This is a nice way to take advantage of summer's bounty without much effort and it's a vegetarian alternative if you're so inclined or just want a lighter meal. Much earlier in my marriage, we decided we would have one meatless meal a week to economize.  It turned out to be a lot more work and not much savings since I had a husband and two hungry boys to feed. I always seemed to turn out mac n' cheese, succotash and black eyed peas with rice (known as Hoppin John).  Things have calmed down around here but a meatless meal is still not a bad idea, especially during the summer.

I was tired and wandering around the grocery waiting for inspiration - nothing struck in the meat department or anywhere, so I went to the magazines and thumbed through an issue of Cooks Illustrated's Summer Favorites.  This is my spin on something I saw that turned out to be an easy pleaser if you don't mind a little chopping. I did use fresh corn, but frozen may be used.

Preheat oven to 400 degrees

In a large heavy skillet heat:
2 tbls canola oil


1 cup chopped onion
2 cups diced poblano(seeded)
1 red pepper diced
2 cups fresh white corn
2 cups zucchini chopped
1 tbls minced garlic

Cook over medium heat stirring frequently until the vegetables start to soften the add:

1 tsp Kosher salt
1/2 tsp black pepper
1 tsp dry thyme
2 tbls chopped fresh parsley

Cook another few minutes and add:

1 20 oz can dice fire roasted tomatoes and juice

Combine and cook until just bubbly.  Turn off heat and sprinkle;

2 cups shredded Monterey Jack cheese

In a seperate bowl:

 mix 2 cups self rising corn meal mix
1 1/3 cups milk
1 large egg
1/4 canola oil

Spread cornbread mixture over vegetable mixture and bake in the oven for 20-25 minutes or until browned on top.

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