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.

Ingredients:
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
Rice

Instructions:
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 for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Parker Potato Folds

Last weeks Should Have Bread Rolls  sent me on a mission. A mission for smooth in texture, puffy with some weight, slight chewy dinner rolls. What I found when searching for dinner rolls was a recipe for lemon bread pudding staring Parker House rolls as the base. Never have I eaten, seen, heard about Parker House rolls. Apparently, Parker House rolls have a cult following.  After reading several sites noting slight differences in ingredients, King Arthur Baking recipe was used because it contained potato flakes and came with a great step by step photo blog. Dinner rolls for dinner and dinner rolls for dessert tomorrow. Perfect, perfect. Modifications Made: None.  Bread making skills are still lacking. Scaled for Likability: Good One day bread will be produced at this table that is county blue fair award winning.  Until then, lots of dense, under or over risen, too chewy, lacking fluffy bread and bread rolls will be consumed.  These Parker House rolls were very tasty just not made corr