How-To Thursday: Cornbread!

Whenever I'm invited to a family event or another event, I tend to offer to bring two things: my Angel's Rice and Cornbread. I like bringing these things because they're easy vegetarian dishes where no one misses the meat! Keep in mind, while reading this, that I tend to be a pretty inaccurate cook.. I don't own any real measuring spoons (though I intend to rectify that later today) and I tend to cook with whatever ingredients are around. This recipe has turned out fantastic multiple times, sometimes with a little extra creamed corn, or with normal canned corn replacing some of the creamed corn, or with a little less sour cream than indicated.

Ingredients:

• 1 cup self-rising corn meal
• 1 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 3 eggs or egg replacer equivalent
• 1/3 cup oil
• 1 cup sour cream
• 1 cup creamed corn

 Preheat oven to 400F. Mix all ingredients together, pour into greased pan, and bake for 30 minutes, or until browned.

It's super easy to make, and is a great side to accompany any meal!

How-To Thursday: Veggie-Hummus Pita

This is an awesome pita sandwich that I've been making for my hubby to take to work. It's super easy, and just takes about 15 minutes of prep time with all the chopping and stirring. When I make it, I pretty much guestimate the amounts of veggies and hummus depending on what he likes, so the amounts here are open to interpretation. It would also be great with some bell pepper or other fresh veggies depending on what is in season. J even likes a little bit of Italian dressing on his sandwiches depending on his mood.

Ingredients:
3.5 oz hummus (I usually combine about half garlic and half plain hummus)
1/3 of a tomato
1/4 of a cucumber
1 carrot
Spinach or other green leafy veggie
2 pocket pitas

Chop tomato and cucumber into small pieces (about 1cm cubes). Use peeler or grater to shred carrot, cut smaller if using a peeler. Combine cut veggies with hummus in a bowl or container, stirring until well blended. Scoop into pita pockets, amount will vary depending on size of pita. Add spinach to the inside of the pita. Wrap with wax paper, foil, or plastic wrap until ready to eat.

This is a variation of a recipe that I found in The Vegetarian Mother's Cookbook, by Cathe Olson

How-To Thursday: Angel's Rice

For my first Hot-To-Thursday, here's a recipe for one of the recipes I've been making the longest. It's established itself as a favorite and is easily adaptable. Adding veggies (especially broccoli and carrots) or meat if you're into that sort of thing (chicken is best) is absurdly easy. So... here's the recipe:

1/4 cup butter
1 cup angel hair pasta, broken into 1-inch pieces
2 cups instant rice (cooks in about 15 minutes)
3 3/4 cups prepared vegetarian vegetable or chicken broth
1/2 tsp salt or to taste

• melt butter in large skillet over medium heat
• add pasta and cook, stirring constantly, until pasta is light brown and mixture sizzles
• add rice, broth, and salt
• bring to boil over medium-high heat
• cover, reduce heat to medium-low
• simmer 15-20 minutes or until water is absorbed and rice is tender.

 Variations: add veggies during simmer time or cook chicken separately and add later.