Dinner in a pinch...

These two recipes are quick and easy and make a hearty dinner. While the soup simmers, let the cornbread bake. Make both a day ahead of time (like I just did tonight) and dinner will be so easy tomorrow when everyone comes home from school, meetings, work, etc. HUNGRY.

EASY BLACK BEAN SOUP

Ingredients:
3 c. water
2 cans black beans
2 stalks celery, chopped
1 onion, chopped
1 T. olive oil
1 cloves garlic, minced
2 t. ginger, minced

Preparation:
Heat olive oil in skillet. Saute onion until tender (about 5 minutes). Add celery, garlic, and ginger -- cook 1 - 2 minutes more to release flavors. Add everything else and simmer 30 minutes to mix flavors and thicken.

Optional Toppings:
sour cream
cheddar cheese
salsa



BASIC CORN BREAD
(from The Moosewood Cookbook by Mollie Katzen)

Ingredients:

1 c. cornmeal
1 c. whole wheat flour
2 t. baking powder
1/2 t. baking powder
1/2 t. salt
1 c. buttermilk or yogurt
1 egg
3 T. sugar or honey
3T. melted butter or margarine

Preparation:

1. Preheat oven to 350 F/175 C. Grease an 8-inch square pan with butter or margarine.
2. Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.
3. Optional: Top with 1/4 c. shredded cheddar cheese.
   
4. Bake for 20 minutes, or until the center is firm to the touch. Serve hot, warm, or at room temperature.