Spicy Corn Cakes with Black Beans

Prep: 20 minutes
Cook Time: 5 minutes
Serves: 4

These were a fun alternative to rice or potatoes as a side at dinner. They would be good as a breakfast food too! The kids love the corn cakes, but could take or leave the black beans. The only problem now is that I'll have to search out other recipes to use up the cornmeal and buttermilk, which I do not normally have around the kitchen.

What you'll need:

• 1 can black beans, rinsed and drained
• 1 tsp oregano
• 2 tsp chili powder
• 2/3 C ground yellow cornmeal
• 2 Tbsp flour
• 1/4 tsp baking soda
• salt and pepper
• 3 Tbsp unsalted butter
• 1 C buttermilk
• 1 egg 
• 1/2 C frozen corn
• 2 tsp canola oil
• sour cream and salsa for serving

In a saucepan over medium heat, stir together the beans, oregano, and 1 tsp of the chili powder. Cook, stirring occasionally, until the beans are heated through. Set aside. 

In a medium bowl, whisk together the cornmeal, flour, baking soda, remaining 1 tsp of chili powder, a bit of salt and a bit of pepper. 

In a small bowl, whisk together the butter, buttermilk and egg. Mix the wet ingredients into the dry until just blended. It will look lumpy. Fold in the corn. 

Heat a large cast0iron pan over medium-high heat. Brush with oil. Working in batches, add the batter like you would for small pancakes (~ 1/4 C at a time). Use a flipper to keep the batter in a small circle. Cook the cakes, turning once, until brown and puffy (about 4 minutes). Transfer to a plate and cover with foil. Stir the batter and brush the pan with oil in between batches. 

Top the cakes with the beans, and serve with salsa and sour cream.

Last Minute Veggie Kabobs

Ease: 4/5     Kid-friendliness: 4/5     Taste: 5/5     Time: 4/5

Prep: 15 minutes
Cook time: 10 minutes

I recently returned from two weeks of camping in British Columbia. Got to enjoy some beautiful scenery.

Returned with a realization how much I appreciate the simple things. Things like real plates, clean clothes, a bedroom door, hot water and my kitchen! Of course, I came back with a nice tan but very little food and no energy to get groceries. But I had some onion, a green pepper, and 1 pear left from our trip. I decided to make a quick marinade and put my meagre ingredients on kabobs.

What you'll need:

• 1/2 C olive oil
• 1/4 C clubhouse Italiano seasoning
• 1 yellow onion, cut into chunks
• 1 green pepper, cut into chunks
• 1 pear, cut into chunks
• kabob skewers

If using wooden kabob skewers, soak the skewers in water for 20 minutes. 

Mix the olive oil and Italiano seasoning in medium bowl. 

Toss the vegetable and pear chunks in the marinade and let sit for 20 minutes while the kebob sticks are soaking. 

Preheat BBQ to medium high heat. 

Thread the veggies and pear on to the skewers. Keep any remaining marinade. Lightly oil the grill. Place skewers on the grill and cover. 

Grill, turning occasionally and basting with the reserved marinade, 8 - 10 minutes until tender. 

I had a little leftover chicken breast and threw that on my kabobs too. A quick easy meal!

Baked Potatoes with Apples

Ease:  4/5     Kid-friendliness: 4/5     Taste: 3.5/5     Time: 3.5/5

This dish makes a great side and would be a great accompaniment to pork roast or pork tenderloin. Since both my kids like sweet potatoes, this is an easy option. To save on prep time, you could use a bag and a half of McCain's frozen sweet potatoes.

What you'll need:

• 1 Tbsp butter or margarine
• 1 small yellow onion, thinly sliced
• 2 apples, peeled and thinly sliced
• 4 Tbsp apple juice
• 575 - 700g (1 1/4 - 1 1/2 lbs) sweet potatoes, thickly sliced

Preheat oven to 375 degrees F.

Grease a baking dish. Scatter the onion and apples, and season with salt and pepper. Pour over the apple juice. 

Lay the sweet potato slices over the onion and apples. Cover with foil or a lid. Bake for ~20-25 minutes (until sweet potatoes are soft). Uncover and dot with butter or margarine. Continue baking uncovered, for 10 minutes or until the potatoes are lightly browned.