Tonight’s meal (a new one!) had a ton of inspiration behind it. It was partly from reminscing about cooking with my roommates from undergrad, partly a visit to my sister’s new, southern comfort inspired restaurant, partly from my desire to use my new cast iron skillet, partly me wanting to cook the black beans I just bought, and partly from flipping through the new cookbooks I got from my sister for my birthday.
I was looking through one cookbook this morning and ‘asparagus oven pancakes’ caught my eye. Essentially, it’s just vegetables with a pancake cooked on top in the oven. I thought that sounded pretty good!
I then started thinking that I wanted to cook the beans I had soaked the night before.
This reminded me of a casserole I used to make for my roommates that consisted of black beans, ground beef, salsa, and corn bread.
This made me think a corn bread pancake would be a good substitute for a white pancake.
This made me want to make it in my cast iron skillet.
When I decided to add oysters, it made me realize I had been craving the crawfish pot pie I had at my sister’s restaurant over the weekend.
So, I found a recipe in the second cookbook I just got for cornmeal pancakes and made up, quite possibly, my new favorite meal.
Oven baked cornmeal pancake with beans, greens, and oysters
Cornmeal pancake mix
-in one bowl mix 1/2 cup cornmeal, 1/4 cup whole wheat flour, 1 tablespoon turbinado (raw) sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
-in another bowl, whisk together 1 egg, 1 tablespoon olive oil, 3/4 cups milk
-combine the liquid and dry ingredients, stirring briefly (if you over mix, the pancake will be tough)
Black turtle beans
-soak beans the night before use
-for every cup of beans, add 4 cups of water
I honestly should have used more water and let them cook longer, but I got impatient
Skillet corn bread…
-line a seasoned cast iron skillet with very thinly sliced potatoes (to do this, I used a potato peeler to make very thin slices)
-add chopped garlic, chopped green onion (greens, stalk, bulb), chopped turnip (greens, stalk, bulb), and chopped beet greens
-add 1/2 cup cooked beans on top of veggies
-pour pancake mix over mixture, add chives
-bake in oven at 370 degrees C for 15 minutes, or until pancake is golden brown. At this point, I decided to add the kentucky bleu cheese I just bought. My second and third helpings were cheeseless…I think it could be good with cheddar, but I think bleu cheese was a bad idea.
This was amazing..and super easy.
Total Price: $2.34-$5.00
1/2 cup organic cornmeal: $0.15
1/4 cup organic whole wheat flour: $0.06
1 tablespoon organic turbinado sugar: $0.05
baking powder, baking soda, sea salt: $0.10 (?) (no clue)
3/4 cup organic milk: $0.32
1 organic egg: $0.17
1 organic potato: $0.26
1 clove organic garlic: $0.10
beet greens, green onion, chives, turnip: $0.50-$1.00
1/2 cup organic black beans (as in 1/2 cup dry, not sure what this equated to cooked): $0.35
1/4 cup organic salsa: free! (thanks Mom!)
1 can oysters: free! (thanks Mom!)
1/20 of my cheese: $0.28
I only ate half, so this ended up being ~$1.17 for tonight’s meal
Becca and I had our first joint kitchen accident today
This is what happens when your beans boil over, you forget to turn off the burner, and then your roommate accidentally puts a towel on the stove….
EDIT: I stand corrected…I thought it had been a joint effort, but I guess I’m the sole one responsible for trying to burn the house down this time haha