Happy What I Ate Wednesday! Last week, B, FW and I were in Atlanta for a little vacation. We enjoyed some good southern food, local beer and plenty of cornbread (yet not nearly enough .. I think I may have a cornbread addiction). So for today’s WIAW, instead of just one day, here’s a sample of some of the great food I had on our trip.
The trip started out with a quick stop in Asheville where I had some of the best French toast ever … but I also bought this candy to keep me company in Atlanta.
We of course had to have some fried green tomatoes. These had goat cheese fried with them!
And shrimp and grits.
And plenty of biscuits and cornbread. Yummmmm cornbread!
One place we went to had an ALL YOU CAN EAT PIE BAR. (video below)
This was just one of our 4…or 5?…plates.
At the World of Coca-Cola, I sampled 100 flavors of soda and other Coke products from around the world!
I also had some great Middle Eastern food one night. This was the chicken shawarma platter.
Another night was bar food. This BLT with avocado and mozzarella was also great.
We also had to try an Atlanta institution- The Varsity. They’re known for their hot dogs. It was a cool, huge fast food place with an old school car hop feel!Yum. While it was a great trip with great food, my belly is ready to be back to normal eating! But my mouth is watering reliving them for today’s What I Ate Wednesday! Especially the cornbread.
Some questions for you:
- Do you like southern food?
- How do you like your cornbread- sweet? Savory?
Cheers to Wednesday! I don’t know about you – but being back after the holidays has been rough. I’ve been tired and getting over being sick – so I’m definitely happy it’s finally Wednesday – and time for What I Ate Wednesday!
Egg white oats to start my day. I mix in some flaxseed and brewer’s yeast too!
Morning snacks included some mixed nuts and boobie balls (aka energy balls for all you non-breastfeeding folks.
I love leftovers for lunch. I had leftover spicy chicken burger, peppers/onions and a bite of a salmon burger. Random? Yes I know – but that’s what I love. A mishmash!
Snacktime included another apple and some cashews…yummmmmm – I love that mix of sweet and salty.
And dinner was mostly a freezer meal! It was turkey chili I had made a few weeks ago, along with some new cornbread. I attempted to make cornbread without any milk (because I didn’t have any) – my usual recipe calls for buttermilk – and it turned out pretty good! It was a little more crumbly than usual but I managed to eat a few pieces (not pictured).
And that was it. A great meal for a snowy evening and I then passed out before dessert (okay, who am I kidding – I had a few pieces of cornbread for dessert, too).
Another week, another What I Ate Wednesday.
Some questions for you:
- Do you have a favorite cornbread recipe?
- What do you typically do for lunch – go out? Mishmash? Leftovers? Pre-planned meal?
Disclaimer: Stemilt sent me some complimentary Skylar Rae cherries, and I loved them. All views are my own.
So it seems like winter is here in Northeast Ohio. We finally got our first real snow downtown – meaning it actually stuck – and it feels cold. So it was the perfect weekend to hang in and do pretty much nothing. Yup, B and I had a relaxing weekend and it felt so good!
Some scenes from our relaxing weekend (in no certain order):
Making pizza for dinner. We babysat Celia Saturday night and that meant making pizza and watching the final Star Wars movie I need to see – Return of the Jedi!
Participating in the Rite Aid Cleveland Marathon kickoff run. 4 somewhat hill miles with these ladies (and about 200 other people).
Oh, and I got to see some of my fellow Cleveland Marathon Ambassadors, who were also at the run! (photo from Steph)
A Friday night staple – sushi.
Saturdays at the West Side Market. Picked up some food to meal prep for the week.
Trying out new tea from Cleveland Tea Revival.
Brunch after the race. Yes, that’s a turkey burger with eggs. It was an interesting combo. And it made me remember that I don’t really like scrambled eggs.
Some meal prep for the week. Making chili, salsa (for stuffed potatoes), cornbread and some other photo-shy items.
And then catching up on OITNB. I kinda got lost in Season 3 and am working on getting through it. I love the show, but admit that I’m having trouble getting through this season.
Some questions for you:
- Do you like Orange Is The New Black? Have you gotten through Season 3?
- What’s your favorite kind of sushi?
Have a great week! I’m linking up with Erin for my weekend snapshot post, Katie for MIMM and of course, the weekly wraps.
I should start this post with two disclaimers:
One: This is not “southern style” savory cornbread. This is a recipe for sweet, nearly dessert-like cornbread, that goes well with more sweetness (like a maple butter), chili, soups and even stuffed squash.
Two: If you like sweet, dessert-like breads, you will love this cornbread. You won’t be able to stop eating it. Good luck 🙂
The past few weeks have been perfect for some fall cooking. I’ve made a few chili recipes, soups, and a ton of squash. While these are each good recipes on their own – they are only made better by one thing – the perfect cornbread. So here you go – enjoy!
Sweet Cornbread (The Best Cornbread Ever)
Here’s what you need:
- 1/2 cup butter
- 3/4 cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
Here’s what you do:
- Preheat oven to 375 degrees F. Spray an 8-inch square pan with nonstick cooking spray, like Pam.
- Melt the butter in a microwave-safe large boil. Once melted, add sugar and eggs, well beaten. Add in buttermilk and continue to mix well.
- In a small bowl, combine flour and baking soda. Add to wet mixture. Stir in cornmeal and mix well. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, until edges start to brown and a toothpick comes out clean.
*Note: I keep powdered buttermilk in the fridge almost all the time – it stays longer than liquid buttermilk and comes in handy for recipes like this. If using powdered buttermilk, follow instructions on the container.
Waiting in the oven. yes I also made two small heart-shaped pans.
As I shared with you earlier, I gave up meat for Lent and thus have been experimenting with quite a few new and different recipes. Dinners, typically chicken, pork or sometimes steak, are now slightly different and require a little more though process. So far (yes, only oneish weeks in) it’s been going well and I’ve had tons of fun trying out all the new recipes I’ve found.
I was on Pinterest a few weeks ago making a board of all the recipes I want to make when B said to me, “Why don’t you actually look at some of those cookbooks you own?” I realized he was right – I’m always finding recipes from blogs, Pinterest, etc. but hardly ever taking advantage of the zillion cookbooks I have! So I took out the first book that I could see – my Bon Appetit cookbook I got as a wedding gift from my brother’s wedding “date.” I marked off a few recipes and decided that this week was perfect to make the Garbanzo Bean, Lentil and Vegetable Stew.
I baked some cornbread, made the stew on Monday night and B and I enjoyed it on Tuesday. B’s rating? He’d “definitely eat it again” (which means it’s a winner).
Garbanzo Bean, Lentil and Vegetable Stew
(slightly adapted from Bon Appetit cookbook)
Here’s what you need:
- 2 TBS olive oil
- ½ onion, chopped
- 4 garlic cloves, chopped
- ¼ cup tomato sauce
- 2 teaspoons coriander
- 1 teaspoon caraway seeds
- 1 teaspoon cayenne pepper
- 2 ¼ cups canned vegetable broth
- 2 ¼ cups water
- 1 cup dried lentils
- 1 15 to 16 oz can garbanzo beans (chickpeas), rinsed and drained
- 12 baby carrots, cut into ¼ inch rounds
- 1 cup frozen lima beans
- 1/2 cup chopped fresh parsley
- 1 oz bag fresh spinach leaves
Here’s what you do:
- Heat oil in large pot over medium low heat. Add onions and garlic and sauté until soft and golden (about 10 minutes)
- Add tomato sauce, coriander, caraway and cayenne; stir one minute.
- Stir in broth, water and lentils. Increase heat to high and bring everything to a boil. Reduce heat, cover and simmer until lentils are almost tender, about 15-17 minutes.
- Add garbanzo beans, carrots, frozen lima beans and parsley. Cover and simmer until carrots are very tender, about 20 minutes.
- (If you want, you can cool this and refrigerate this a day ahead. Bring it back to a simmer before continuing. This is what I did – just make sure to add the spinach before serving)
- Stir spinach info stew. Cover and cook just until spinach wilts, about 3 minutes.
- Enjoy! Serve over rice (which I did not do; I don’t like rice) or with cornbread (which I did do because I love cornbread).
After B and I enjoyed the stew for dinner, we had about 3 cups leftover which were great for lunches the next few days.