I am looking forward to more good things happening this year. With that said, the aftermath of the holiday season keeps me as far away from the kitchen as possible.
My days are filled with very, very long walks, yoga classes, and seeing every movie that is up for any and all awards. With four mouths to feed and my end goal of getting something nutritious on the table, 15-minute meals are high on my list.
This is one of those meals. The key…simple ingredients. The original recipe from Bon Appetit, gets a little modification each time I make it. And never disappoints.
One of my goals as we progress further into 2014 is to continue on my journey of providing whole and unprocessed meals, using nutritious ingredients, to my family and friends.
This dish, consisting of a few herbs, spices, vegetables, and a protein is my latest go to on those nights when I am pressed for time. It is now in my arsenal and it should be in yours as well.
In the Deep South, spoonbreads are our version of bread puddings and Yorkshire pudding and other European pudding-esque breads. Referred to as “spoonbreads” for their gooey texture, consistency, and easy enjoyment with a spoon, these quick and easy delights have arisen from surplus and derelict circumstances alike – too many squash to eat at once or not enough of this and that to make a complete recipe!
