This is the old standby for Band night dinners. I wish I could get it to act like Marie Callendar's, but, alas, it's never worked!
Ingredients:
1 3/4 cups cornmeal
2 1/4 cups flour
2 T baking powder
3/4 teaspoon salt
1/4 cup sugar
1/2 cup butter, melted
2 eggs
2 1/2 cups milk
Method:
Combine dry ingredients in a large bowl.
Melt the butter.
Beat the eggs in a small bowl and add the milk. Mix well.
Add the eggs and milk to the dry ingredients, then add the butter.
Mix until just combined. Small lumps are okay.
Turn into a large (12") cast-iron skillet that has been greased with butter, or use a 9x13 greased pan.
Bake at 350* for 30 minutes or so.
Monday, September 30, 2013
Potato "Ships"
These are a real treat. I made them for special occasions as the kids were growing up.
Ingredients:
4 large potatoes (I use Russets)
1/2 cup butter (yes, that much!)
2 green onions, finely chopped
Method:
Scrub potatoes, leaving on the skins.
Cut each potato crosswise into about 3/16 slices, making sure you don't cut through the bottom of the potato so they keep their shape intact.
Put them in a buttered loaf pan or other adequate baking pan, slices up.
Melt the butter and add the green onions.
Pour over the potatoes.
Bake at 425*, uncovered, for an hour.
Reduce heat to 375* and bake 30 minutes longer or until tender and crispy.
These go really fast. You might want to make a double batch!
This recipe originally came from Sunset's Ideas for Cooking Vegetables.
Ingredients:
4 large potatoes (I use Russets)
1/2 cup butter (yes, that much!)
2 green onions, finely chopped
Method:
Scrub potatoes, leaving on the skins.
Cut each potato crosswise into about 3/16 slices, making sure you don't cut through the bottom of the potato so they keep their shape intact.
Put them in a buttered loaf pan or other adequate baking pan, slices up.
Melt the butter and add the green onions.
Pour over the potatoes.
Bake at 425*, uncovered, for an hour.
Reduce heat to 375* and bake 30 minutes longer or until tender and crispy.
These go really fast. You might want to make a double batch!
This recipe originally came from Sunset's Ideas for Cooking Vegetables.
Cooked Frozen Peas
This is one I grew up with, and I've always liked them.
This will serve 4-5 people
Ingredients:
3 cups of frozen peas
2 lettuce leaves, chopped (I use romaine)
2 green onions, sliced
Coconut oil
Salt and pepper to taste
Method:
Heat enough oil to cover the bottom of a medium saucepan.
When it's good and hot, add the chopped lettuce and green onions.
Put the lid on and shake the pan around to evenly heat the veggies.
Let it get hot again and then add the peas.
Put the lid back on and shake the pot again until the peas and other veggies are evenly distributed.
Return to the heat for about 3-5 minutes until the peas are cooked through.
Add a little butter after they're cooked, and salt and pepper to taste.
Note: I use coconut oil to cook them in because it has a high smoke point and I can get it hotter than other oils. Adding a little butter after they're cooked adds to the flavor, but doesn't risk burning the butter.
This will serve 4-5 people
Ingredients:
3 cups of frozen peas
2 lettuce leaves, chopped (I use romaine)
2 green onions, sliced
Coconut oil
Salt and pepper to taste
Method:
Heat enough oil to cover the bottom of a medium saucepan.
When it's good and hot, add the chopped lettuce and green onions.
Put the lid on and shake the pan around to evenly heat the veggies.
Let it get hot again and then add the peas.
Put the lid back on and shake the pot again until the peas and other veggies are evenly distributed.
Return to the heat for about 3-5 minutes until the peas are cooked through.
Add a little butter after they're cooked, and salt and pepper to taste.
Note: I use coconut oil to cook them in because it has a high smoke point and I can get it hotter than other oils. Adding a little butter after they're cooked adds to the flavor, but doesn't risk burning the butter.
Just Cucumbers
The first summer we lived in Missouri, before we had a producing garden, a friend of ours brought us the incredible bounty of bags of cucumbers. He also asked us if we knew the best way to eat them fresh. Not knowing whether we did or not, he gave us this recipe and I've used it ever since.
Ingredients:
4 cucumbers
1/4 cup raw apple cider vinegar
1 quart of cold water
Ice cubes
Method:
Peel and slice the cukes.
Add the vinegar and the water to a bowl and dump the cukes into it.
Add some ice cubes and then put in the fridge for an hour or so.
Serve with your meal as a salad.
In recent years, I've also heard of other families adding onions and garlic to the mix. That'd give them some zip!
Ingredients:
4 cucumbers
1/4 cup raw apple cider vinegar
1 quart of cold water
Ice cubes
Method:
Peel and slice the cukes.
Add the vinegar and the water to a bowl and dump the cukes into it.
Add some ice cubes and then put in the fridge for an hour or so.
Serve with your meal as a salad.
In recent years, I've also heard of other families adding onions and garlic to the mix. That'd give them some zip!
Best-Ever Carrots
Here's another "Best-Ever" recipe. Cooked carrots were never my favorite until we grew our own and I learned a little trick. Cut them in julienne strips!
For information's sake, carrots are something I never buy unless they've been organically grown. Inorganically grown ones harbor all kinds of bad stuff. The mini-carrots you find in the stores everywhere are not necessarily a good bet either, organic or not. There's a lot of information out there about carrots. A google search will give you more than you want to know!
Ingredients:
As many carrots as you need to feed your family
Butter
Parsley
Honey (optional)
Method:
Trim the carrots and cut into julienne strips.
Steam the carrots until tender.
Melt enough butter for the carrots you've steamed, add some chopped parsley (I use a couple of tablespoons for about 8 carrots)
Add a Tablespoon or so of honey if you like.
Toss the carrots in all that and serve. They disappear rather quickly around here!
For information's sake, carrots are something I never buy unless they've been organically grown. Inorganically grown ones harbor all kinds of bad stuff. The mini-carrots you find in the stores everywhere are not necessarily a good bet either, organic or not. There's a lot of information out there about carrots. A google search will give you more than you want to know!
Ingredients:
As many carrots as you need to feed your family
Butter
Parsley
Honey (optional)
Method:
Trim the carrots and cut into julienne strips.
Steam the carrots until tender.
Melt enough butter for the carrots you've steamed, add some chopped parsley (I use a couple of tablespoons for about 8 carrots)
Add a Tablespoon or so of honey if you like.
Toss the carrots in all that and serve. They disappear rather quickly around here!
Best-Ever Beets
Growing up I did not like beets. Lunchroom fights with what passed for vegetables usually included either beets or peas, flung from a spoon. They didn't know how to fix them at all! I learned this recipe from Carla Emery's Encyclopedia of Country Living. I had this one. It's been updated a bunch of times. Anyway, I'm thankful that she encouraged me to try beets. When we lived in Missouri, we had lots, and we used them well. Since then, we've grown them in every garden we've had, and currently being "garden-less," this is one of the things we miss the most! How times change!
Ingredients:
As many beets as you want to feed your family
Butter, melted
Green onions or chives, chopped
Garlic, minced
Salt
Method:
The key here is to make sure you leave about an inch of tops on the beets and not cut off the root.
Wash them up and get the dirt off.
Put them in a large enough pot that you can cover them with water by an inch or so. They cook long enough that the water reduces.
Bring them to a boil and then reduce heat to medium and continue to boil them for about an hour. It they are big ones, it'll take longer. Stick a sharp pointed knife in them after an hour and if there's no crunchy resistance, they're ready.
Drain the water and then cover the beets with cold water to cool them down a bit.
Now, cut the tops and roots off of each beet and slip the skins. They'll come right off.
Cut the beets into about 1/2" dice.
Melt enough butter in the bottom of the pot for the amount of beets you've cooked.
Add the onions or chives and garlic and saute for a bit.
Add the beets, toss them in the butter and onion and garlic and get them warmed back up.
Salt them to taste.
Voila! Best-ever beets!!
Ingredients:
As many beets as you want to feed your family
Butter, melted
Green onions or chives, chopped
Garlic, minced
Salt
Method:
The key here is to make sure you leave about an inch of tops on the beets and not cut off the root.
Wash them up and get the dirt off.
Put them in a large enough pot that you can cover them with water by an inch or so. They cook long enough that the water reduces.
Bring them to a boil and then reduce heat to medium and continue to boil them for about an hour. It they are big ones, it'll take longer. Stick a sharp pointed knife in them after an hour and if there's no crunchy resistance, they're ready.
Drain the water and then cover the beets with cold water to cool them down a bit.
Now, cut the tops and roots off of each beet and slip the skins. They'll come right off.
Cut the beets into about 1/2" dice.
Melt enough butter in the bottom of the pot for the amount of beets you've cooked.
Add the onions or chives and garlic and saute for a bit.
Add the beets, toss them in the butter and onion and garlic and get them warmed back up.
Salt them to taste.
Voila! Best-ever beets!!
Saturday, September 21, 2013
Morning Glorious Muffins Remake (Grain-, Dairy- and Refined Sugar-free)
A friend of mine asked me if I could do a recipe revision on one of her favorite muffin recipes. Here's the result.
Ingredients:
1/2 cup coconut flour (2 oz. by weight)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
6 eggs
1/2 cup coconut oil
1/4 cup honey
2 Tablespoons vanilla
1 cup shredded zucchini or apple
1 cup shredded carrots
1/2 cup shredded coconut
1/4 cup dates, chopped
2/3 cup chopped walnuts (or other nut)
Method:
Mix the dry ingredients in a medium bowl.
In a large bowl, beat eggs until frothy.
Add coconut oil, honey and vanilla and beat until thick.
Add the dry ingredients to the wet ingredients and mix well.
Add the zucchini or apple, carrots, coconut and nuts and mix until just blended.
Divide batter into muffin cups.
Bake at 350* for 22-24 minutes, or until a toothpick comes out clean.
Makes 12 muffins.
Ingredients:
1/2 cup coconut flour (2 oz. by weight)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
6 eggs
1/2 cup coconut oil
1/4 cup honey
2 Tablespoons vanilla
1 cup shredded zucchini or apple
1 cup shredded carrots
1/2 cup shredded coconut
1/4 cup dates, chopped
2/3 cup chopped walnuts (or other nut)
Method:
Mix the dry ingredients in a medium bowl.
In a large bowl, beat eggs until frothy.
Add coconut oil, honey and vanilla and beat until thick.
Add the dry ingredients to the wet ingredients and mix well.
Add the zucchini or apple, carrots, coconut and nuts and mix until just blended.
Divide batter into muffin cups.
Bake at 350* for 22-24 minutes, or until a toothpick comes out clean.
Makes 12 muffins.
Subscribe to:
Posts (Atom)