Skip to main content

Suffering Succotash, A Staple

"...But they got this depression on...." Such a great line from a great movie.  One of my all time favorite broke college meals was Margaret Holmes Tomatoes, Okra, Corn served over plain white rice. A cup of rice + two cans of succotash = dinner for a week.  If I was feeling extra hungry, it was two cups of rice + three cans of succotash = dinner for a week.  Nothing has changed with my love of this meal except in the findings of the canned succotash.  After having a rough week with all the ups and downs of this here pandemic, I thought it would be fitting to have both T&T recipes as well as a cheap depression error meal that makes the heart happy.  Well, at least my heart!

Modifications Made:
Alas, not one can of Margaret Holmes can be located.  Not even the tomato and okra only version which is not as good but would have worked in a pinch.  Instead, the entire dish was made from scratch.

One can petite diced tomatoes, undrained (ones flavored with peppers would have been very good but plain was the only option)
One can no sugar added  (harder than you think) corn, undrained
One bag (16oz) frozen okra
Tony Chachere seasoning

To pot, petite diced tomatoes were added along with one cup of water, water drained from canned corn, and one tablespoon of Tony Chachere seasoning.  Cooking the tomatoes in seasoned infused water gave them some flavoring while allowing them soften.  Once tomatoes reached desired softness, okra was added and cooked until tender.  Corn was added, mixed into tomatoes and okra and dish was allowed to rest for ten minutes.  Test for seasonings during rest time.  Serve over rice.

Scaled for Likability: Great
When this here pandemic has settled or grocery store suppliers are refilled, I am taking stock in cans of Margaret Holmes Tomato, Okra, Corn.  Cans as in maybe a case.  Not a hoarder by any means, I am just tired of wanting simple food basic staples and not being able to get them.  No ground beef today, fine with me.  No whole chickens available only legs, fine with me legs shred just as easily.  No off season fruits, reminds me of being a kid when strawberries were only available for a few short weeks.  No canned veggies, ugh.  No frozen veggies, double ugh.

Even though this was not the lovely prized canned succotash, my homemade version was very, very good.  If it wasn't for that special place in my heart, the canned version is not near as healthy as my homemade version.  No preservatives, no additional flavorings, just wholesome veggies over rice.  Ok, sure brown rice would have been healthier but white rice is cheap.  Just love this T&T meal, either variation.  Should really double the quantities when cooking because I love the leftovers for breakfast even more!!

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green be

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over.  There are so many more potato recipes saved.  Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes.  With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive.   The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half.  Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe.  These were a family favorite for years but have long since been discounted.  Bummer.  Trying to replicate this seemed easy enough.  Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,