Country Cornbread

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This cornbread accompanies many of the soups that I make for my clients. It is especially tasty when warmed and spread with butter.

Serves 5

Ingredients

  • 1 cup buttermilk or heavy cream
  • 2 large eggs
  • 4 Tbsp unsalted butter, melted, cooled
  • 1 tsp maple flavor, or 2 Tbsp of maple syrup
  • 3/4 cup all purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 c frozen corn kernels
  • 1 minced jalapeño chile with seeds (optional)

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Mediterranean Tomato Soup

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This is one of my clients’ favorite recipes. It is great because you can vary the vegetables to change the flavor. Try serving this soup with the Country Cornbread.

Serves 2

Ingredients

  • 1-2 Tbs olive oil
  • 1 chicken breast, cubed
  • ½ small white onion, rough chopped
  • 1 celery stalk, rough chopped
  • 1 garlic clove
  • 1 can tomato paste
  • 2 cans diced tomatoes
  • chicken stock to thin
  • ½ zucchini, sliced in half and sliced thin
  • ½ yellow squash, sliced in half and sliced thin
  • 1 portobello mushroom fine diced
  • To Taste salt, pepper, sugar, chili powder, dried or fresh herbs

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