Dragon

Marius, here’s a corn bread recipe for you. It’s from a cook book I just got today so I haven’t tried it out yet but I love corn bread so I’m itching to. This is from a book specializing in dinners for 2 so it may not be a large recipe.

Spicy Southern Cornbread

½ cup Grated jalapeno Monterey Jack Cheese
½ cup Yellow cornmeal
1 tsp Granulated Sugar
½ tsp Chilli powder
¼ tsp Baking powder
¼ tsp Salt

1 Large egg, fork beaten
1/3 cup Buttermilk (or soured milk)

Combine first 6 ingredients in medium bowl. Make a well in centre.

Whisk egg and buttermilk in small bowl. Add to well. Stir until just moistened. Heat 2 cup baking dish in 450 F oven for 3 minutes. Remove from oven. Spray with cooking spray. Pour batter into baking dish. Bake for about 15 minutes until firm and wooden pick inserted in centre comes out clean. Serve immediately. Cuts into 4 wedges.

polenta

The potatoes we have here have either brown or brownish-pink peeling. Inside they are both kind of beige or light yellow. We don't have that variety you mention. I think this could happen in countries like Peru etc on the Pacific Ocean.
An American friend who lived in Uruguay told me that here we have very few different varieties of beans. Here I think BEANS is the word. Things like lentils, garbanzos, little balls that you have to soak for 12 hours before even cooking them. She said that in the States there was a great variety. We don't use them very much but potatoes are really a part of our everyday table. Could be mashed potatoes, roasted in the oven with chicken or meat, french fries etc.

polenta

Here in Uruguay we have lots of spinach but we also have another vegetable which is called ACELGA. The leaves are green and much bigger than spinach. I always use it. Could the word be SWISS CHARD in English? I also wonder if such vegetable is available in US, Canada, UK or elsewhere.
I use it instead of spinach because it's much easier to wash before cooking it. Yes, here we have it frozen too but I prefer to have it fresh if possible!!!!

Dragon

Could be Swiss chard, though in my experience it usually has a bit of a reddish colour to it. It's flavour is somewhere between spinach and beet greens. (At least that's how it tastes to me).

indigo

I was curious about acelga and checked it out and yes it is
Swiss Chard, which is SO good and healthy for you along with
Kale.

polenta

Me along with Kale??? Who's Kale?
Also my question was if Swiss chard is something common in US, Canada etc.

polenta

Sorry Dragon , the variety of Swiss chard we have has absolutely green leaves and the "stems" are white.

polenta

Sorry I searched kale and it looks very much like cauliflower but only that it's green. Is that so?
If it is, we call it BROCOLI or BROCCOLI. Does this name sound to you?

Arw65

Polenta, Kale is a form of Cabbage- it's leafy. Broccoli is more like green cauliflower-as you mentioned. so no they are not the same thing

polenta

I think we don't have it then. We have white-green cabbage and also purple but I've never seen a green one.
How many vegetables there are on this world my God!!!!
Nobody has answered yet if Swiss chard is available on US markets because here it's as common as spinach. I bought 3 bunches last Friday.... and washed and boiled them all!!!!!! I made caneloni with it and froze them. LOL

indigo

Polenta, Kale is Rizada in Spanish if my computer and sister-in-law
are right.

Dragon

Swiss Chard is available in Canadian markets but it's not as common as spinach. It is quite commonly grown in backyard gardens though. I think it might do better in this climate (in Alberta anyways) than spinach. I am not a gardener though so I could be dead wrong about that. I do see it much more frequently at the farmers market than I do at the grocery store though. (The farmers market ones usually look much fuller and healthier than the grocery stores too, but that's pretty consistant with all veggies)

polenta

we don't have "rizada" then probably. A vegetable we have A LOT but not all year round is what we call ZAPALLITO.
It's from the pumpkin family, it's kind of round and more or less the size of a tomato. It has a dark green shell which is quite hard. You can't eat ZAPALLITO raw. You must cook it first or at least grind it before cooking it. Many times we take out the inner light-green-yellow part and we fill it with something etc. This is VERY VERY COMMON and very CHEAP in summer.

indigo

I just checked out Zapallito and it is called globe zucchini in English.
So interesting! I love vegetables, I'm going to try and find some, maybe
in Montreal, there are a lot of different cultures in the city...and farmers
markets.

polenta

Indigo, you are a darling. I always thought this didn't exist in US or Canada and it's so common here.
I know a new word in English!!!!! GLOBE ZUCCHINI!!!!!!!
Thanks, thanks, thanks.

polenta

There is a very common recipe here. It goes like this:

Dice boiled but cold potatoes. (cubes)
Dice boiled but cold carrots
a can of peas
salt and pepper
mayonnaise.
Mix all this in a bowl.
I don't know if this "salad" is usual in US or elsewhere too. If it is, what's its name? If not, you've got yourself and easy and tasty dish.

Dragon

Sounds like Potato Salad. I haven't had it with peas, we usually add some celery or perhaps some finely chopped radishes.

polenta

Potato salad? No, here it's the way I told you and what's funny is the name it has: ENSALADA RUSA or Russian Salad.
I wonder where this name came from. If Dragon doesn't know it, it must not exist. Where could this name Russian Salad come from? It doesn't seem to be a typical recipe of a country which is famous for being SO COLD. It's a cold dish.

LOL!

indigo

I just googled Russian Salad and found your recipe Polenta. Also
the same recipe can be made with chicken and or apples. Sounds
good, I'll give it a try, I make potato salad like Dragon mentioned
but never thought of adding peas and carrots.

polenta

I have a very easy dressing but maybe everybody knows it.

1 can of tuna (could be a cheap one, here less than one US dollar)

mayonnaise

salt, pepper

Mix or blend it until you have a sauce that runs well.
EASY!!!!!!