BONUS VEGETARIAN MENU!
So last Thursday I made some nachos from my leftover vegetarian chili and my leftover black beans, I combined the two and seasoned them with some adobo and cumin, then I cooked them down till the liquid was well reduced and then I added a cup and a half of frozen corn niblets. I layered this mixture over some corn chips and then added some shredded cheese to the top. I broiled the nachos till the cheese was melted and nicely browned. When I pulled them out of the oven I topped them with some chopped romaine lettuce and salsa and served them. A very nice, light and fast dinner for a hungry family!
NOT A VEGETARIAN MENU
Friday was my 11th wedding anniversary and it was great to make dinner with my husband. He is a wonderful guy, a great Dad to our kids and quite simply the best partner anyone could have. I had frozen some steaks (buy one get one free at the store last week) for this occasion. I took them out to defrost in the morning and marinated them in a combination of soy sauce, worcestershire sauce and Paula Deen's House Blend (Salt, pepper and garlic powder). When my husband got home he fired up the grill and got started on the sides. They were nothing special really, just some frozen veggies, one a combo of green beans and roasted peppers from Green Giant (pretty and the other some frozen corn that I buttered and seasoned. I also made a Caesar salad. The reason we picked September to get married was to avoid any other big holidays or birthdays, but in hindsight we picked a very expensive month to have an anniversary because all of the kids' school stuff seems to happen in September, school supplies, dance class tuition and registration, sports fees, back to school clothes, new shoes, so... this month we found ourselves kind of strapped for cash. But we were eating by candlelight on our porch with our two healthy and happy kids, enjoying the night air and the scent of night blooming jasmine. So really, really truly no complaints from us!
I also made a Depression era classic cake called Wacky Cake. There are recipes for this eggless cake all over the internet, but definitely look it up because you probably already have all the ingredients in your pantry right now! You mix your dry ingredients together, pour them into a greased 8 x8 pan and then make three holes in the dry ingredients, one for oil, one for vanilla and one for a teaspoon of vinegar. Mix these all together rapidly with 1 cup of cold water and put it in a preheated 350 degree oven for 35 minutes. When it comes out allow it to cool for only a few minutes and then serve warm with ice cream or as we had it with a thick sprinkling of powdered sugar. This cake stores well at room temperature on the counter top, and is even moister and sweeter the next day. Try it some time because you will love it!
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