Beans, cornbread, and fried taters - yum!

[Keri C]

Now some of ya'll might be jist a bit too citified to ever have craving for food as simple as pinto beans, cornbread, and fried taters with onions, but my husband and I both grew up on them. Part of the fun of WW has been taking my old faithful recipes and reworking them so that they are now "legal". We just finished dinner, and Robert seems to be quite happy with his 11 point repast (would have been 9 but he had seconds on the fried taters). The cornbread was probably the hardest part to revamp - it doesn't quite taste exactly like my blue ribbon winner from the Oklahoma State Fair, but it's pretty respectable.

He says that it's meals like that every now and then that keep him from feeling deprived - we're up to about 103 lb lost between the two of us since the end of March.

Not having been hanging around the boards here that long, and seeming to have adopted this board as my home if ya'll don't mind, what is the most appropriate place to post the three recipes in case someone else would like to partake of this good ol'fashioned dinner of beans, cornbread, and fried taters?

Regards from Oklahoma,
Keri C

[Mrsdela]

there is a several recipe threads, and YES, post them! I would be curious to see them, to see if they are core? Take care, and GOd bless.

MrsD

[MarilynP]

And if they're not Core, I will just use WPA or activity points for them. This sounds like a GREAT MEAL!

[BarbA]

They sound great! .... Course you could post the recipes both here AND on the REcipe threads! There is one thread for side dishes, and one for grains and breads.

[Paris Madeleine]

You got my mouth watering, Keri! I grew up on the same, just add a side of greens and you got my youth on a plate. :D

I'd love the recipes too. :bcbsalute

[Keri C]

Okay - I'll get them up here and on the respective recipe boards tonight. I need to verify my MC nutrition data for dry pinto beans today. I'm glad I'm not the only one that likes that combo! :D

Hugs to all - Keri C

[icinglady1]

Hi Kerri...

I'm a city girl that grew up on a pot of beans (with hamhocks) corn bread and yes even fried taters. I'd love to see your recipes!

Icing

[Keri C]

You mention hamhocks - my old way of cooking beans was to simmer a couple of hamhocks in the crockpot overnight while the beans were soaking in a different pot, then use the "happy water" from the hamhock hot tub to actually cook the beans, and chop up all the meat to go into the beans. In the interest of saving points on fat these days, I skip the hocks completely, although I do sometimes use smoked turkey wings in their place and get somewhat of the same smoky flavor without all the fat.

My special treat tonight will be a big glass of 3 points worth of milk with 3 points of cornbread crumbled into it. Cornbread and milk has been a special treat for me since I was knee-high to a grasshopper!

Happy Monday to all (and thanks for making me feel welcome here!)

Keri C

[icinglady1]

Keri

I use liquid smoke these days in my pot of beans. I grew up with Saltine Crackers crushed in my milk...hadn't thought of that in awhile! but my grandparents did the cornbread/buttermilk breakfasts daily.

Icing

[netekay]

Hey Icinglady:

The saltines in milk caught my eye! I am so glad to see someone else who used to eat that. My dad introduced me to it when I was a kid and it was yummy!

Seeing it brings back lots of good memories!

Lynette :D

[sabjewelry]

I had to laugh when I read your title, clearly we are cut from the same cloth. One thing I didcovered that really helps reclaim some of the pleasure of eating beans from "down south" is the ham flavored seasoning by Goya. My Cousin in Atlanta who is also on WW swears by this seasoning, so I had to give it a try. IMHO it's even better than using the smoked turkey and it's 0 points. I usually find this in the ethinc foods aisle of the grocery store in the spanish foods section. Give it a try.

I can't wait to see your recipe for cornbread. Just before starting weight watchers I learned to make cornbread like my grandmother used to make it. All my friends think I'm cornbread queen. Is it possible that I could find a passable recipe that's not too expensive in the points arena? I hope so.

[JmoMOMto3]

Keri, thats so so good please post it.. lol buy the way congrats on yall's weight lost that great...
J Mo

[BarbA]

The saltines in milk caught my eye!
Omg .... seeing those two posts made me remember, my grandmother fixing us a bowl of bread and milk! I had totally forgotten about that til reading these posts! Thanks for that memory! :)

[icinglady1]

I'm going to take a look for that Ham Seasoning! This was a fun post:D It's funny what you remember when reading these threads..no matter where you are, commonalities pop up in the most unusual places...

Icing

[Paris Madeleine]

I'll be on the look out for the ham seasoning... thanks for the tip, Sabrina! :bcbsalute

[jthom]

Yum! I think you've brought back memories for us all. My favorite was the leftover beans the next day. They always seemed to taste just a touch better!! :rolleyes: Thanks again and I'm looking forward to trying this one. Now only if I could find the macaroni pie to go on the side:p


JPT

[Wan2live]

As a southern girl, I make pintos, cornbread and "fried" potatoes often - its one of the best meals on WW and so filling - don't feel deprived at all! Good to know about the ham seasoning......can't wait to try that!

[Prov31lady]

I love this meal!! Comfort food done WW style!! Go girl, and thanks for sharing...will have to plan this for dinner this week, my DH loves this food as much as I do.

[Keri C]

Here ya go - plain ol' beans, cornbread, and fried taters, WW style. 8 points total for 1 cup of drained beans and all the juice you want, a big wedge of cornbread, and a generous portion of "fried" taters with onions and peppers. Paris had the right idea about adding a side of some kind of greens. Serve with good cheer and a big glass of sweet iced tea (made with Splenda).

Hugs to all - Keri C in OK :)

PS - I'll copy these over to the proper recipe boards also.



* Exported from MasterCook *

Country Style Pinto Beans - about 1.5 points for 1/2 cup drained beans - juice is free.

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pinto beans, dry -- about 3 three cups dry
1 large onion -- finely chopped
2 jalapenos -- split, seeded, and finely chopped
4 cloves garlic -- finely minced
1 tablespoon dry mustard
2 tablespoons Worcestershire sauce
3 tablespoons chili powder
10 1/2 ounces tomatoes with green chilies -- (Rotel, undrained)
2 teaspoons fresh ground black pepper

Rinse beans, place in a large pot with water to cover by several inches, bring to a boil, then turn off the heat, cover, and let them sit for at least an hour. Alternately, let them soak overnight.

Bring beans and water to a boil, reduce heat and put on the lid. Simmer till nearly done but not quite [about 2 hours or so, maybe 3] then add the other ingredients and cook another 20-30 mins. Once you add the tomatoes the beans won't get any more tender. Add water anywhere along the way if they get too dry, to make sure that you have plenty of bean juice to ladle over the cornbread. Veggies can be chopped or pureed, your preference. Add Tabasco or other pepper sauce of your preference to taste at the table.

Serve with cornbread and "fried" taters. (I'm really not sure exactly how many 1/2 cup servings of beans this will make, as I haven't measured, but it was plenty for one meal with two quarts left for other meals.

Note - remember that it has been mentioned on the BCB to try the Goya brand of ham-flavored seasoning in this!

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 124 Calories; 1g Fat (3.0% calories from fat); 12g Protein; 41g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : 1/2 cup cooked drained beans = 117 calories, .5 gram fat, 7.5 grams fiber, 7 grams protein = about 1.5 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

"Fried" Taters - 8 points in the whole skillet, or 4@2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds russet potato -- peeled and chopped, about 3
1/2 large onion -- finely chopped
1/2 large red pepper -- finely chopped
1 teaspoon olive oil

Heat olive oil in a large non-stick skillet. Saute finely chopped onion and red bell pepper until just getting soft. Add diced potato, sprinkle generously with freshly ground black pepper, spray across the top of the vegetables in the pan with nonstick spray, and toss well. Turn burner down to low and cover for about 20 minutes, stirring once or twice. When the potatoes are soft, turn up the heat and allow the bottoms to brown well for a few minutes without stirring. Spray the top of the potatoes again and toss, allowing them to brown on all sides, to your preference. Sprinkle lightly with kosher salt, if desired.

Serve with beans and cornbread. (I used three medium russet potatos that weighed a total of 1.2 lb on my kitchen scale.) 8 points for the whole thing, or 4 servings at 2 points each.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 131 Calories; 1g Fat (8.7% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0


* Exported from MasterCook *

Keri's Blue Ribbon Cornbread modified - 8 @ 3.23 pts each wedge OR 10@2.5 pts

Recipe By : Keri C
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder -- preferably Rumford
3/4 teaspoon salt
1/4 cup Splenda
2 cups lowfat buttermilk
1 tablespoon oil
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon baking soda

Preheat oven to 400°F, placing a well-seasoned 9 or 10-inch cast iron skillet in the oven to start heating. Can also use a 13x9 pan. Will also make about 36 cornsticks at about .75 point each.

Blend all dry ingredients in a large bowl. Blend buttermilk, oil, and egg substitute in another bowl. Remove hot skillet from the oven, pour in about a tablespoon of oil, brush around on the surface, and turn burner on under pan at medium just until it starts to smoke a bit. Pour out excess oil, and lightly (and carefully) wipe the pan with a paper towel. Blend dry ingredients quickly with wet ingredients, and pour into HOT skillet.

Bake at 400°F until golden brown on the top, about 30 minutes.

To remove cornbread from the pan, gently ease the tines of a fork under the edges of the cornbread and carefully pry up. If the pan was preheated it should pop right out. Remove the cornbread while it's hot, or it's liable to stick.

Serve with pinto beans and "fried" taters, or with just a cold glass of sweet milk. Make as muffins in a nonstick muffin pan, too, if you prefer.
- - - - - - - - - - - - - - - - - - -

Per Serving of 1/8 of recipe: 169 Calories; 3g Fat (14.7% calories from fat); 6g Protein; 29g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 564mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[lyfer98]

Keri, thank you so much for taking the time to post these recipes. I can't wait to try them. :bcbsalute

[Paris Madeleine]

Keri, thank you so much!!! I am bookmarking these right now! :bcbsalute :headover: :buddysmoo

[lyfer98]

OK Everyone-I made this last night for DH and I. It was just wonderful. :headover: Definitely a keeper meal plan. I had to PM Keri to find out how it's "supposed" to be served (do you put the beans on the potatoes, all together, etc.?) and she was kind enough to get right back to me with the instruction to put the corn bread in a dish, crumble it up and pour the beans and juice over the bread. The potatoes we ate separately with some ketchup. Of course, one can do whatever one chooses with the whole kitten kaboodle!

So, I urge you all to try this wonderful meal.

Thanks, Keri :kiss:

[Keri C]

Glad it turned out well! Based on the power vested in me by the Great Native State of Oklahoma, I hereby confer upon you and DH the coveted title of "Honorary Okies". (Unless, of course, you'd rather be known as Honorary Texans, as the main part of that recipe actually came from an old barbecue-competitor friend of mine in Texas.)

Keri C

[jthom]

bumping for the cornbread recipe this week! Man, I miss Keri's recipes!