chicken

Southern comfort

sbradford — Thu, 29 Aug 2024 22:31:05 +0000

Southern comfort

September 1, 2024

There's no BAD time for some Southern cooking. Readers will enjoy trying these four Southern-inspired recipes (step-by-step instructions below): Skillet-Fried Chicken, Old-Fashioned Banana Pudding, Cheesy Grits and Greens, and Coca-Cola Cake.

Skillet-Fried Chicken

Yield

6 Servings

Preparation time

15 minutes

Cooking time

30 minutes

Passive Time

8 hours

Total time

8 hours, 45 minutes

Ingredients

1 cup buttermilk (for overnight mixture)

1 teaspoon salt (for overnight mixture)

1 teaspoon pepper (for overnight mixture)

3 pounds bone-in, skin-on chicken (for overnight mixture)

1 cup buttermilk (for dredge mixture)

1 large egg (for dredge mixture)

1 ounce packet ranch dressing powder, split in half (for dredge mixture)

Coating Ingredients

Additional Ingredients

2 c flour

3 T cornstarch

Remaining ranch dressing powder

1 t paprika

1 t garlic powder

1 1⁄2 t salt

1⁄2 t cayenne (optional)

1 t pepper

48 oz peanut oil for frying

Instructions

In a shallow container with lid, combine “overnight” ingredients; submerge and coat chicken in liquid. Cover and soak overnight. When ready to fry chicken, whisk “dredge” ingredients together (using half of the ranch dressing powder) in a container easy for dipping chicken pieces into. Pour excess overnight mixture from chicken into dredge and mix again. In a separate container easy for rolling chicken pieces in, mix the “coating” ingredients.

Heat oil to 325 F in a large stainless-steel or cast-iron pot over medium/medium-high heat. Working with one piece at a time, roll chicken in coating, then dip in dredge, then roll in coating once more, shaking off excess after each step. Set coated pieces on a large plate. When all have been coated and oil is ready, roll each piece in coating once more to cover any damp spots just before frying. Fry two or three pieces at a time, turning until golden on all sides and internal temperature reads 165 F. Remove from oil with heat-safe tongs. Oil temperature will fluctuate; adjust accordingly to keep it between 300 F and 325 F. Let chicken cool on wire rack set over a baking sheet to catch excess oil. Once the last piece of chicken goes in, pour a little dredge into leftover coating mixture and form into small pieces. Fry them up for crispy “batter bites.”

Notes

Per serving: 410 calories, 36 grams fat (7 grams saturated fat), 26 milligrams cholesterol, 860 milligrams sodium, 22 grams total carbohydrates, 1 gram fiber, 31 grams protein.

Old-Fashioned Banana Pudding

Yield

6 Servings

Preparation time

25 minutes

Cooking time

10 minutes

Total time

35 minutes

Ingredients

3 large eggs at room temperature

1⁄2 cup sugar

1⁄3 cup flour

1 pinch salt

2 1⁄4 cups whole milk

2 tablespoons unsalted butter

1 teaspoon vanilla extract

8 ounces vanilla wafers

4 large ripe but firm bananas

1⁄4 heaping teaspoon cream of tartar

1⁄2 teaspoon vanilla extract

1⁄4 cup sugar

Instructions

Separate eggs; place yolks into a medium heatproof bowl and whites in a large mixer bowl. Set aside. In a medium saucepan, whisk together ½ cup sugar, flour, and salt. Slowly whisk in milk. Cook and whisk over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir a small amount of the hot milk mixture into egg yolks to temper, then mix in the rest. Return all to pan; bring to a gentle boil for 2 minutes, stirring constantly. Remove from heat again and stir in butter and 1 teaspoon vanilla. Set aside to cool. In an ungreased 9-inch square baking dish, layer half the vanilla wafers, bananas (cutting in ¼- to ½-inch slices as you go), and custard. Repeat layers.

Preheat oven to 350 F. For meringue, beat egg whites, cream of tartar, and vanilla on medium speed until soft peaks form, about 5 minutes. Gradually beat in sugar, about a teaspoon at a time, on high until stiff peaks form and the surface is smooth and glossy, 5 to 7 minutes. With a spatula or spoon, dollop meringue over custard, creating peaks and sealing to the edges. Bake 8 to 10 minutes, until meringue tips are golden brown. Cool 30 minutes. Serve at room temperature or chill in refrigerator first.

Notes

Per serving: 501 calories, 15 grams fat (6 grams saturated fat), 117 milligrams cholesterol, 234 milligrams sodium, 83 grams total carbohydrates, 3 grams fiber, 10 grams protein.

Cheesy Grits and Greens

Mustard greens have a spicy and tangy flavor, while dandelion greens are earthy and bitter, similar to arugula or radicchio. Collard greens are quite mild, similar to cabbage. With careful multitasking, the grits and greens can be prepared simultaneously.

Yield

4 Servings

Cooking time

20 minutes

Ingredients

1 cup quick-cooking grits (and water according to package directions)

1 teaspoon chicken or vegetable bouillon

6 ounces finely shredded sharp cheddar cheese

3 large bunches of collard, mustard, and/or dandelion greens (washed and de-stemmed)

2 tablespoons bacon fat or butter

1 small yellow onion (diced)

4 cloves garlic (minced)

1 tablespoon apple cider vinegar

1⁄2 teaspoon Cajun, Creole, or Old Bay seasoning

1⁄4 teaspoon red pepper flakes (optional)

Instructions

Cook grits according to package directions, mixing bouillon into the boiling water. When cooked, stir in shredded cheese until melted. Remove from heat and cover with lid. In a large pot over medium heat, sauté onion in bacon fat or butter for 5 to 7 minutes until soft. Add garlic and saute a minute more. Stir in greens and vinegar until wilted. (If needed, add a bit of water to encourage greens to steam.) Mix in seasonings, cover, and simmer on low for 5 minutes. Divide grits across 4 bowls and top with greens.

Notes

Per serving: 381 calories, 21 grams fat (10 grams saturated fat), 44 milligrams cholesterol, 700 milligrams sodium, 36 grams total carbohydrates, 7 grams fiber, 17 grams protein.

Coca-Cola Cake

Yield

24 Servings

Preparation time

30 minutes

Cooking time

30 minutes

Total time

1 hour

Ingredients

2 cups flour (spooned and leveled)

2 cups sugar

1⁄2 cup cocoa powder

1 teaspoon baking soda

1⁄4 teaspoon cinnamon

1⁄2 teaspoon salt

1⁄2 cup unsalted butter

1⁄2 cup vegetable oil

1 cup Coca-Cola

1⁄2 cup buttermilk

1 teaspoon vanilla extract

2 large eggs (lightly beaten)

Icing

Additional Ingredients

1⁄2 c unsalted butter

1⁄2 c Coca-Cola

1 t vanilla extract

1⁄2 c unsweetened cocoa powder (sifted)

3 c powdered sugar (sifted)

Optional toppings: whipped cream, cherries

Instructions

Place flour and sugar in a large bowl, then sift and mix in cocoa powder, baking soda, cinnamon, and salt. Set aside. In a medium saucepan on high, melt and combine ½ cup butter, vegetable oil, and 1 cup Coca-Cola. Bring to a boil and remove from heat.

Preheat oven to 350 F. With a spatula, mix the Coca-Cola mixture into the flour mixture, then buttermilk and vanilla, then eggs. Pour batter into a greased 9x13-inch baking dish. Bake approximately 30 minutes or until toothpick comes out clean. Cool on wire rack.

While cake is still warm, prepare icing. Place the same saucepan over medium heat; melt ½ cup butter with ½ cup Coca-Cola and vanilla. Whisk until smooth, then remove from heat. Whisk in cocoa powder and powdered sugar 1/2 cup at a time until dissolved. Pour icing over warm cake. Allow to cool completely before slicing and serving.

Notes

Per serving: 260 calories, 9.5 grams fat (3.5 grams saturated fat), 26 milligrams cholesterol, 97 milligrams sodium, 44 grams total carbohydrates, 1 gram fiber, 2 grams protein.

Tags

desserts

chicken

entrees

Vim and vinegar

sbradford — Wed, 31 Jul 2024 16:53:14 +0000

Vim and vinegar

August 1, 2024

Catherine Murray

Good Eats

Pickle-brined Grilled Chicken

Yield

4 Servings

Preparation time

10 minutes

Cooking time

7 minutes

Passive Time

4 hours

Total time

4 hours, 17 minutes

Ingredients

1 pound boneless skinless chicken breasts

1 1⁄4 cups dill pickle juice (jarred vinegar pickles, not fermented)

1 tablespoon brown sugar

1⁄2 teaspoon salt

1 teaspoon black pepper

Instructions

Slice chicken breasts in half for thinner pieces, which are better for marinating and grilling. In a container with lid, mix together all ingredients except chicken, then submerge chicken in marinade, cover, and refrigerate for 4 to 8 hours.

Preheat grill to 350 F. Lightly oil grates to prevent chicken from sticking. Using heat-safe tongs, pull chicken out of marinade, shake off excess, and place on grill. (Discard marinade.) Cook 5 to 7 minutes per side, until internal temperature reaches 165 F. Remove from grill and let rest 5 minutes before serving. Pair with your favorite side dishes.

Notes

NOTE: Pickle juice is chock-full of vinegar, which makes for a flavorful, tender, and juicy chicken marinade. Other uses for pickle juice: Pickle another batch of vegetables, liven up potatoes, add a dash to a Bloody Mary, or pour over unwanted garden weeds!

Per serving: 148 calories, 3 grams fat (0.5 gram saturated fat), 83 milligrams cholesterol, 167 milligrams sodium, 3 grams total carbohydrates, 0 grams fiber, 26 grams protein.

Balsamic Polenta Bowl

Yield

6 Servings

Preparation time

15 minutes

Cooking time

50 minutes

Total time

1 hour, 5 minutes

Ingredients

5 1⁄2 cups water

1 teaspoon salt

1 cup cornmeal

2 tablespoons salted butter

2 pounds Brussels sprouts (trimmed and cut in half)

1 medium red onion (sliced in half moons)

2 tablespoons olive oil

salt and pepper

3 tablespoons balsamic vinegar (divided)

1⁄2 cup crumbled feta cheese

1⁄2 cup chopped walnuts

Instructions

In a medium pot, bring water and salt to a boil. Sprinkle in cornmeal while continually whisking until polenta thickens enough to bubble and pop. Lower heat and switch to stirring with a spoon or silicone spatula to prevent burning for a few more minutes, then cook uncovered, stirring every 5 minutes until polenta thickens and separates from sides of pot, 40 to 50 minutes. If it becomes too thick or clumps, incorporate a bit more water. Stir in butter until glossy and smooth. While polenta is cooking, work on the Brussels sprouts.

Preheat oven to 400 F. On two shallow baking pans, toss Brussels sprouts and red onion with oil, spread out in a single layer, and sprinkle with salt and pepper. Roast 12 to 18 minutes. When they’re close to desired doneness, toss, drizzle with 2 to 3 tablespoons balsamic vinegar, and top with feta and walnuts. Roast another 5 minutes.

Portion out polenta in bowls, top with roasted Brussels sprouts, and drizzle with some more balsamic vinegar.

Notes

NOTES: For crispy Brussels sprouts, follow the recipe as written. For more tender Brussels sprouts, use one baking pan and the vegetables will steam while roasting. For a meaty version, mix in some crumbled bacon or pair with chicken, beef, or pork tenderloin.

Per serving: 354 calories, 19 grams fat (6 grams saturated fat), 22 milligrams cholesterol, 342 milligrams sodium, 39 grams total carbohydrates, 7 grams fiber, 10 grams protein.

Super-simple Coleslaw

Yield

6 Servings

Preparation time

10 minutes

Ingredients

8 cups coarsely sliced green cabbage

1⁄2 cup shredded carrots

1⁄2 cup mayonnaise

1⁄3 cup red wine vinegar

1⁄4 teaspoon salt

1⁄4 teaspoon black pepper

Instructions

In a large bowl, mix all ingredients — carefully at first, then as the cabbage wilts from releasing water, it’ll be easier to stir and incorporate the dressing. Refrigerate up to 4 days (give it a good stir before serving).

Notes

Per serving: 158 calories, 14 grams fat (2 grams saturated fat), 0 milligrams cholesterol, 212 milligrams sodium, 7 grams total carbohydrates, 3 grams fiber, 1.5 grams protein.

Apple Cider Crumble Cake

Yield

9 Servings

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour, 20 minutes

Ingredients

2 cups flour

2 teaspoons baking soda

1⁄2 teaspoon salt

1 stick unsalted butter (softened)

1⁄2 cup packed brown sugar

1⁄2 cup white sugar

1 teaspoon vanilla

1 cup apple cider

2 tablespoons apple cider vinegar

Filling/streusel crumble

Additional Ingredients

3⁄4 c packed brown sugar

1 c flour

2 T cinnamon

1 stick unsalted butter (softened)

Instructions

Make the filling/streusel: Cut butter into the dry ingredients (brown sugar through cinnamon) with a fork, pastry cutter, or food processor until a crumb forms and set aside.

Preheat oven to 350 F. In a medium bowl, mix cake batter’s flour, baking soda, and salt. In a large bowl with an electric mixer, cream butter, brown sugar, white sugar, and vanilla until lightened in color. Add half the dry ingredients to the bowl. When mostly combined, add apple cider and apple cider vinegar. Once combined, mix in remaining dry mixture. Finish off with a spatula to avoid overmixing.

Spoon/pour half the cake batter into a greased 8x8-inch (or 9-inch round) baking dish, covering all corners with batter. Sprinkle a thin layer of streusel crumbs over the batter, then pour remaining batter on top, smoothing out to the edges of the dish. Sprinkle remaining streusel in an even layer across the top. Place on a cookie sheet on the middle rack of the oven and bake 55 to 65 minutes — if streusel crumble darkens too quickly, lightly cover with aluminum foil. Cake is done when toothpick inserted in center comes out clean. Cool completely before cutting and serving.

Notes

NOTE: Did you know the combination of 1 teaspoon baking soda and 1 tablespoon vinegar can be used in place of an egg (as a leveling agent) in many baked goods?

Per serving: 408 calories, 11 grams fat (6 grams saturated fat), 27 milligrams cholesterol, 318 milligrams sodium, 74 grams total carbohydrates, 2 grams fiber, 4 grams protein.

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All in one

aspecht — Sun, 29 Nov 2020 17:56:35 +0000

All in one

November 29, 2020

Catherine Murray

Good Eats

Featured Recipes:

Light and Lemony Sheet Pan Shrimp

Yield

5 servings

Preparation time

8 minutes

Cooking time

12 minutes

Total time

20 minutes

Ingredients

1 pound fresh green beans (stem removed)

1 medium red onion (sliced)

1 1⁄2 pounds raw shrimp (peeled and deveined)

2 tablespoons olive oil

2 teaspoons Old Bay seasoning

1 pint grape tomatoes

1 whole lemon (sliced)

Instructions

Preheat oven to 450 F.

Layer green beans, red onion, and shrimp onto sheet pan. Toss with olive oil and sprinkle with Old Bay seasoning. Finish layering the tomatoes and lemon slices.

Bake 10 to 12 minutes, until tomatoes begin to wrinkle and onion is soft. Remove pan from oven and serve immediately.

Notes

Per serving: 272 calories, 8 grams fat (1.5 grams saturated fat), 287 milligrams cholesterol, 599 milligrams sodium, 17 grams total carbohydrates, 6 grams fiber, 34 grams protein.

One-Skillet Creamy Tuscan Chicken

Yield

4 servings

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Ingredients

1 pound thin, boneless, skinless chicken breasts

1 tablespoon Italian seasoning

1⁄2 teaspoon crushed red pepper (optional)

1⁄4 teaspoon salt

1⁄4 teaspoon black pepper

1 tablespoon unsalted butter

4 garlic cloves (sliced)

1 cup heavy cream

1⁄2 cup sun-dried tomatoes (chopped)

1 14-ounce can artichoke hearts (drained)

2 tablespoons capers

4 cups roughly chopped fresh spinach

Instructions

Note: If sun-dried tomatoes are packed in oil, omit the butter.

Sprinkle both sides of chicken breasts with mixture of the four spices. Sear with butter (or sun-dried tomato oil) in a large, deep skillet over medium-high heat for 8 minutes, flipping halfway through. Set chicken aside.

In the same skillet, lower heat to medium and add garlic. Sauté for a minute or two. Pour in heavy cream, sun-dried tomatoes, artichoke hearts, capers, and spinach. Bring to a simmer, stir, then return chicken to skillet.

Cover with lid and continue cooking until chicken is heated through and spinach is wilted, about 5 minutes.

Notes

Per serving: 419 calories, 24 grams fat (11 grams saturated fat), 152 milligrams cholesterol, 524 milligrams sodium, 15 grams total carbohydrates, 7 grams fiber, 38 grams protein.

Loaded Sweet Potato Fries

Yield

6 servings

Preparation time

5 minutes

Cooking time

20 minutes

Total time

25 minutes

Ingredients

20 ounces frozen sweet potato fries

1⁄2 cup cooked black beans

1⁄2 cup corn kernels

1⁄2 teaspoon cumin

1⁄2 teaspoon paprika

1⁄4 teaspoon garlic powder

8 ounces pre-cooked BBQ pulled pork

1⁄4 cup cheddar cheese

1 avocado (sliced)

4 tablespoons light sour cream

3 scallions (diced)

3 tablespoons chopped cilantro

Instructions

Note: BBQ chicken, BBQ jackfruit, or chili could take place of the pulled pork.

Spread out sweet potato fries on a baking sheet or sheet pan. The more spread out they are, the crispier they’ll get. Follow the instructions on the package for temperature and cook time. Cook on bottom rack and flip fries halfway through cook time. When fries are at their desired doneness, pull baking sheet out of the oven.

Push fries a bit closer together. Evenly spread black beans and corn on top, then sprinkle with cumin, paprika, and garlic powder. Top with pulled pork (or alternative meat option) and cheddar cheese. Switch oven to the broil setting and move pan to the oven’s top rack. Broil 2 to 5 minutes until pulled pork is heated through, watching carefully so the cheese doesn’t burn.

Remove from oven; top with avocado slices, sour cream, scallions, and cilantro. Serve immediately.

Notes

Per serving: 650 calories, 34.5 grams fat (10 grams saturated fat), 82 milligrams cholesterol, 1,213 milligrams sodium, 61 grams total carbohydrates, 9 grams fiber, 27 grams protein.

One-Pot Beef Stroganoff

Yield

4 servings

Preparation time

5 minutes

Cooking time

30 minutes

Total time

35 minutes

Ingredients

2 tablespoons unsalted butter

12 ounces cremini mushrooms (thickly sliced)

1 small sweet onion (diced)

1 pound lean ground beef

3 cups beef broth

2 teaspoons Worcestershire sauce

1 tablespoon Dijon mustard

2 garlic cloves (minced)

1⁄2 teaspoon dried thyme

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

8 ounces egg noodles (uncooked)

3⁄4 cup sour cream

2 tablespoons minced fresh parsley (optional)

Instructions

Melt butter in a large pot or skillet over medium heat. Sauté mushrooms and onion, stirring occasionally, until mushrooms are tender and browned, about 10 to 15 minutes. Onions should be golden brown and beginning to caramelize.

Add ground beef and break up the pieces as it browns, about 3 to 5 minutes. Stir in beef broth, Worcestershire sauce, Dijon mustard, garlic, thyme, salt, pepper, and egg noodles. Cover and bring to a boil; reduce heat and simmer until pasta is cooked through, about 10 to 15 minutes, stirring once or twice. If liquid begins to evaporate before the pasta is cooked, add more water or beef stock.

Stir in sour cream and cook another minute until heated through. Garnish with parsley (optional) and serve hot.

Notes

Per serving: 386 calories, 19 grams fat (10 grams saturated fat), 122 milligrams cholesterol, 877 milligrams sodium, 18 grams total carbohydrates, 1.5 grams fiber, 35 grams protein.

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Tried and true

aspecht — Wed, 01 Jul 2020 13:42:10 +0000

Tried and true

January 1, 2020

Catherine Murray

Good Eats

Featured Recipes:

Chicken à la King

Yield

8 servings

Preparation time

15 minutes

Cooking time

25 minutes

Total time

40 minutes

Ingredients

2 pounds chicken breast

1 teaspoon salt

1⁄2 teaspoon peppercorns

4 cloves garlic (peeled and sliced)

2 bay leaves

3 slices sprigs fresh thyme

1⁄4 cup unsalted butter

1 medium onion (diced)

1⁄4 cup flour

2 red bell peppers (diced)

8 ounces mushrooms (sliced)

1 teaspoon paprika

1 teaspoon salt

1⁄2 teaspoon black pepper

1 cup heavy cream

3 cups chicken broth (reserved from poaching chicken)

1 1⁄2 cups frozen green peas

Instructions

In a large pot, arrange chicken in a single layer. Add 1 teaspoon salt, peppercorns, half the garlic, bay leaves, and thyme. Add enough water to cover chicken by 1 inch. Bring to a boil, then simmer on medium-low for 15 minutes or until chicken is cooked through. Set chicken breasts aside to cool and reserve remaining broth, straining out the whole herbs.

Cut chicken into small pieces. In a large skillet over medium-high heat, melt butter. Add onions and remaining garlic; cook until soft. Add flour. Stir constantly for 2 to 3 minutes, until flour mixture is lightly browned.

Mix in red peppers, mushrooms, paprika, 1 teaspoon salt, and pepper; cook another 2 minutes. Turn heat to medium-low.

Slowly add heavy cream, then 2 cups of broth, stirring until smooth. Bring to a low simmer, cook 4 to 5 minutes, stirring often. If sauce becomes too thick, stir in more broth. Add diced chicken and peas, cooking until warmed through.

Serve over egg noodles, biscuits, rice, or bread.

Notes

Per serving: 292 calories, 14 grams fat (7 grams saturated fat), 13 grams total carbs, 2.5 grams fiber, 28 grams protein.

Ambrosia Salad

Yield

8 servings

Preparation time

15 minutes

Ingredients

1 cup green grapes (cut in half)

1 10-ounce jar maraschino cherries (drained and cut in half)

1 15-ounce can mandarin oranges (drained)

1 20-ounce can pineapple tidbits (drained)

1⁄2 cup sour cream

1 cup shredded sweetened coconut

1 1⁄2 cups fruit-flavored mini marshmallows

Instructions

Reserve some fruit and marshmallows for garnish.

In a large bowl, mix together fruit. Fold in sour cream, then coconut and marshmallows. Garnish with reserved pieces. Salad can be refrigerated for up to 3 days in an air-tight container.

Notes

Per serving: 173 calories, 6.5 grams fat (5 grams saturated fat), 30 grams total carbs, 3 grams fiber, 2 grams protein.

Classic Cheese Ball

Yield

10 servings

Preparation time

15 minutes

Ingredients

8 ounces cream cheese (softened)

3 tablespoons sour cream

1 teaspoon Worcestershire sauce

1⁄4 teaspoon garlic powder

1⁄4 teaspoon onion powder

1⁄2 teaspoon dried parsley

4 ounces freshly grated sharp cheddar cheese

1⁄2 cup unsalted pecans (chopped small)

Instructions

Place cream cheese, sour cream, Worcestershire sauce, garlic powder, onion powder, and parsley in a large mixing bowl. Blend with an electric mixer until well incorporated.

Add shredded cheddar and mix until cheddar is evenly distributed. Scrape sides of bowl and gather mixture into one lump. Cover and chill 30 minutes.

Shape into a ball using a spatula and greased hands. Place pecans on a wide plate. Pressing gently, roll cheese ball through pecans to cover entirely.

Cover and refrigerate until ready to eat. Let rest at room temperature for 20 minutes before serving.

Notes

Per serving: 256 calories, 26 grams fat (7 grams saturated fat), 3 grams total carbs, 2 grams fiber, 4 grams protein.

Succotash

Yield

8 servings

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Ingredients

16 ounces lima beans

1 tablespoon olive oil

1 small onion

8 ounces okra

garlic clove (minced)

1⁄2 cup red pepper (finely diced)

3 cups corn

1 teaspoon salt

1⁄4 teaspoon pepper

1 teaspoon paprika

1⁄2 teaspoon garlic powder

1 teaspoon thyme

3 teaspoons chives

3 tablespoons unsalted butter

10 ounces cherry tomatoes (halved)

Instructions

Place lima beans in a small pot and cover with water. Bring to a boil, then reduce to medium, cooking 7 minutes. Drain beans and set aside.

In a large skillet with olive oil, sauté onion, okra, and garlic over medium heat until tender, about 6 minutes. If the mixture starts to stick, add a little water to the pan.

Stir in lima beans, red pepper, corn, and herbs. Cook another 2 to 3 minutes. Add cherry tomatoes and stir in butter until melted. Serve hot.

Notes

Lots of herbs work well in this dish. Switch out the thyme and chives for tarragon, parsley, or basil. As a summer dish, take advantage of fresh ingredients. Frozen and dried ingredients work equally well in winter. For a more modern version, swap the lima beans for edamame and omit the okra. Pairs well with meatloaf, grilled chicken, pulled pork, or tofu tacos.

Per serving: 193 calories, 7 grams fat (3 grams saturated fat), 27 grams total carbs, 6 grams fiber, 7 grams protein.

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