Share
Deep South Dining
Deep South Dining: Kids and the Kitchen
The school year is here and football has taken over the weekend but meal time does not have to suffer. Putting together a well balanced family meal does not have to be a chore. And if you are brave enough you can even pull your kids in the kitchen to help. On the show today we welcome a pair of working moms and food industry professionals, Marlana Walters from the Everyday Gourmet and Dr. Josie Bidwell host of MPB's Southern Remedy: Healthy & Fit. They both provide insight on cooking for picky eaters, family meal time, and making well-balanced choices. Also we here from food blogger Alex Golovac from atasteofwellbeing.com.
__________________
Fudgy Black Bean Brownies
The perfect brownie balance of fudgy and cakey, nobody will know there’s black beans in them!
Ingredients:
½ Cup Quick Oats
½ Cup Semi-sweet Chocolate Chips
1 ½ Cup Black beans, canned, drained, rinsed
¼ cup Canola Oil
½ cup Maple or Cane Syrup
½ tsp Baking Powder
3 tbsp. Cocoa Powder, unsweetened
1 tsp Vanilla Extract
1/8 tsp Kosher Salt
Preparation:
1. Gather all ingredients and equipment.
2. Preheat oven to 350 Fahrenheit (180 Celsius).
3. In a small blender, blend oats on high speed to create a fine powder. Move the oats to a medium size bowl.
4. In a microwave safe bowl, add chocolate chips and microwave for 30 seconds. Remove and stir. Microwave for another 30 seconds or until thoroughly melted.
5. Drain black beans in a colander and thoroughly rinse them off.
6. In a pitcher blender, combine chocolate, black beans, oil, syrup, baking powder, cocoa powder, vanilla, and salt. Blend on high speed until very smooth.
7. Fold the oats and chocolate mixture together and transfer to a greased mini muffin pan. Fill cups ¾ of the way.
8. Bake at 350 F for 8-12 minutes. Check to see if they are done by inserting a tooth pick into the center of the tallest one. If it comes out clean, they’re done. **Note: Because these do not contain eggs, it is OK to slightly under bake these for a fudgier brownie. In this case, a toothpick would not come out clean.
9. Cool for 5 minutes before removing from the muffin tin. Enjoy!
More episodes
View all episodes
Deep South Dining | Matthew Bounds AKA Your Barefoot Neighbor
48:00|Topic: Malcolm and Carol catch up after a busy week. They recap the Mississippi Book Festival and welcome another author from this year's cookbook panel, Mississippian and social media sensation, Matthew Bounds AKA Your Barefoot Neighbor, to the show. Matthew talks about his cookbook, Keep It Simple, Y'all, one-pot meals, his journey to social media fame, using his platform for good, and much more! Guest(s): Matthew BoundsHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcastDeep South Dining | Phillip Ashley Rix and Swamp Dogg
47:58|Topic: Malcolm and Carol are gearing up for the Mississippi Book Festival by welcoming Phillip Ashley Rix, master chocolatier, culinary artist, and author of For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination, and Swamp Dogg, musician and author of If You Can Kill It I Can Cook It. They discuss their cookbooks, their upcoming appearance at Mississippi Book Festival’s Cookbook Panel, September 13th, in Jackson, and more. Guest(s): Phillip Ashley Rix and Swamp DoggHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcastDeep South Dining | Remembering Hurricane Katrina
50:22|Topic: Malcolm and Carol remember Hurricane Katrina and its effect on the Mississippi Gulf Coast. They talk about their personal experiences with loss and community through food in the aftermath of the storm. Then, they welcome Alicein Schwabacher, owner of Mockingbird Cafe in Bay St. Louis, and Thomas Genin, chef/owner of The Blind Tiger, to talk about preparing for the storm, closing and rebuilding after Katrina, and the current state of the food scene on the Mississippi Coast 20 years after the disaster.Guest(s): Alicein Schwabacher and Thomas GeninHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcastDeep South Dining | Italy with Andrew Puckett and Chaz Lindsay
49:50|Topic: Malcolm and Carol welcome Andrew Puckett, Carol's nephew and Mississippi State student, and Chaz Lindsay, chef/owner of Pulito and Rowan's in Belhaven, to the show to talk about working on organic farms in Italy. Guest(s): Andrew Puckett and Chaz LindsayHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcastDeep South Dining | A Deep South Smorgasbord
47:21|Topic: Malcolm and Carol welcome a whole heap of exciting guests in a speed-dating style episode.Cecil Price Walden, baker and composer living in Oxford, talks about their culinary journey and cottage bakery, Grapevine Bread Co. Then, new chef and owner of Walker's Drive In, Joe Cravens, joins to talk about how things are going and his plans for the restaurant. And Possum Town native, musician, and Tulane University linguist, John DePriest, discusses his study of the word "gumbo" and its origins in his article, Choctaw Gumbo.Guest(s): Cecil Price Walden, Joe Cravens, and John DePriestHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcastDeep South Dining | Coffee Shop with YOU
49:40|Topic: It's time for a another "Coffee Shop" episode. This week the special guests are the listeners. Malcolm and Carol take listener calls and talk catfish, peaches, Barq's Root Beer, meatloaf, and more.Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcastDeep South Dining | John Sherman and Jay Ducote
48:01|Topic: Malcolm and Carol welcome John Sherman, owner of Sno Biz in Oxford, to the show to tell the story of how he went from coaching basketball to selling "shave" ice and hot tamales. Then, Jay Ducote joins the show to recap his experience as emcee of Natchez Food & Wine, talk about his culinary background and media fame, and describe the differences in Creole and Cajun food.Guest(s): John Sherman and Jay DucoteHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcastDeep South Dining | Rory and Marisol Doyle
47:14|Topic: Malcolm and Carol welcome Rory and Marisol Doyle from Lena Pizza + Bagels in Cleveland back to the show to talk about their recent accomplishments. Rory's narrative photography project "The Only Constant is Chuck's" won a James Beard Media Award this year, and Marisol and her pizzas have been steadily rising in the ranks of the 50 Top Pizza in the United States and the Top 100 Pizza Chefs in the World. They discuss these outstanding achievements and more.Guest(s): Rory and Marisol DoyleHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcastDeep South Dining | The Vanillan Beth Hennington
47:01|Topic: Malcolm and Carol catch up on what's coming out of their gardens and what everyone is discussing on Cooking and Coping. Then, MPB's Kevin Farrell and Beth Hennington, owner of The Vanillan, join the show to talk about cookies and cookie decorating. Kevin shares how he began baking cookies every weekend to share with his coworkers every Monday. And Beth shares how she got started decorating cookies, how she was chosen to be part of The Food Network's Christmas Cookie Challenge and won, and more!Guest(s): Beth Hennington and Kevin FarrellHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org