Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Monday, December 10, 2012

Tex-Mex Cornbread Salad celebrates 500th blog entry

How does one celebrate a 500th blog post? I remember when I noted that a blog I was entering that day was #365 and that I had completed a year’s worth of entries in The Newfangled Country Gardener. Seems like just the blink of an eye ago.

But pressing on down the road, today I’m marking number 500; that’s half of 1,000! Lots of good recipes tried out and nourishing food consumed. (Hubby would say, “And lots of trips to the grocery store for me!” True. Lots of encouraging “attagirl”s on his part, as well.)

Today’s entry, Tex-Mex Cornbread Salad, truly is one of the best items I’ve featured here. A hearty, healthy bowl full of goodness—a bit of it straight from our current garden. In almost mid-December, tomatoes still grow on their vines (we covered them in last night’s cold snap.) Happy to be able to haul a few in and toss them into this salad, which has a tangy vinaigrette dressing and cornbread made with taco seasoning.

Wouldn’t this be a colorful item on a Christmas bring-a-dish table? You’d snare compliments galore. Pleased also that my #500 blog features a recipe from the Chickasaw Nation Nutrition Services. These great cooks and recipe innovators have been the source for so many great entries in this feature. A big thank-you to them for all their healthy, fresh ideas.

Tex-Mex Cornbread Salad

1 egg white (I used 1/4 cup egg substitute)
1/2 cup skim milk
2 tablespoons oil
1/2 cup cornmeal
1/2 cup flour 
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 tablespoon no-salt taco seasoning
cooking spray

Vinaigrette dressing:
1/4 cup cilantro, minred
1 garlic clove, minced
2 tablespoons lime juice
1 tablespoon honey
1/4 teaspoon cumin
1/2 cup olive oil

2 cups romaine, roughly chopped (I used spinach)
1 (15-ounce) can black beans, rinsed and drained
1 cup chopped tomatoes
1/2 cup chopped red onion
2 avocados, chopped
1 (15-ounce) can corn, rinsed and drained
2 cups chopped red bell peppers

Cornbread: preheat oven to 425 degrees. Mix egg white, milk, and oil. Mix dry ingredients together and then combine with liquid. Spray an 8-inch-by-8-inch pan with cooking spray. Pour cornbread mixture into pan; bake at 425 degrees for 20-25 minutes. Whisk together all ingredients for the vinaigrette dressing; refrigerate. In a glass bowl or trifle dish layer the salad ingredients. Start with romaine and continue with black beans, tomatoes, onion, avocado, corn, and bell pepper. Drizzle the dressing on top of the salad. Toss. Top with cornbread cubes. Makes 13 1-cup servings. (Source: Chickasaw Nation Nutrition Services)

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