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This is my go-to recipe when I haven't planned a menu and I'm out of ideas, also good for when anyone's had a particularly tough day -- very comforting. I try to always keep frozen ground turkey and frozen spinach in my freezer, just in case. Any ground meat will do. You can add more or less milk depending on how gravy-y you want it. To be truly one-pan, serve it with whole grain toast. I usually serve it with instant mashed potatoes (Honest Earth Chunky Yukon Gold is my current favorite brand). I also sometimes make it without the spinach if I can get my husband to make a salad. (With the spinach the recipe's alternate name could be "Green Gravy.")
I put these on the table while I finish getting dinner ready and my kids have usually eaten them all before we can even sit down. They get better and better as the minutes tick by.
This seems like a lot of fat, but it's the good kind.
This recipe is my father-in-law's legacy. He called it a Caesar salad and we usually do too, but some people quibble that since it has no raw egg, yadda yadda. Anyway, it's just about our favorite food. Sometimes we have it as a meal unto itself. This is our trademark pot-luck dish. Romaine is such a sturdy lettuce, any leftovers are good the next day too.
I didn't soak the beans beforehand; I just rinsed them and picked out the oddballs then put them into water (enough to cover by an inch) and boiled them hard for 10 minutes. Then I drained them and proceeded with the recipe. The time to prep and cook may seem long, but it's short for getting dried beans on the table, and most of the cook time is unattended.
Most cornbreads have some sweetening in them, but I've never liked that. This one relies on saltiness. I should experiment with toning down the salt and the cream...but in the meantime, here's this one. Keep those slices small and eat it with something extra healthful.
I bake this in a 12-inch cast-iron skillet.
This is similar to Hoppin' John, a must for a Southern New Year's Day in the U.S. (brings good luck), delicious and healthful all year long. This version doesn't include ham or sausage like most traditional versions. It's vegetarian, but I usually make it with chicken broth. Traditionally the greens would be collard greens or mustard greens and served on the side, but my kids eat more greens when they are mixed in.
Rinse your beans before you cook them (always!) but these don't need to pre-soak. They usually cook in a little over an hour.
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A few favorites from my own kitchen, some I've found here and enjoyed, and some that I want to try someday.