“Make a batch of corn bread ahead of time. You can warm it in a 300 F oven while preparing the topping, or toast corn bread chunks or slices just before serving. This makes a perfect lunch on a chilly day, especially when served with tomato soup.”
1 batch corn bread 2 tbs. olive oil or butter 2 cups thinly sliced onion 1/2 tsp salt 3 med sized bell peppers, any color, in thin strips 1/2 tsp cumin (optional) black pepper & cayenne to taste 3 medium cloves garlic, minced 1/2 cup yogurt (optional: add 1 to 2 Tbs. sour cream) - at room temperature freshly minced dill paprika
1. Heat oil (or melt butter) in a medium-large skillet. 2. Add onion and salt, and saute over medium-low heat for 10 to 15 minutes, or until the onion is very soft and beginning to brown. 3. Add bell peppers, cumin, black pepper, and cayenne, and continue to saute until the peppers are tender (about 10 minutes more). 4. Add garlic, and cook just a minute or 2 more. Remove from heat and stir in yogurt (and optional touch of sour cream). 5. Serve immediately, spooned over split chunks of warmed or toasted corn bread and garnished with dill and paprika.
