Cornbread

I like cornbread that a little sweeter than most. I also like it to be just on the verge of being crumbly. It took alot of searching but I did find a recipe that's almost perfect. I took it from the website Allrecipes. I follow the recipe exactly most of the time but do subsitute buttermilk for the milk at times and sometimes I use evaporated milk, undiluted, for the the milk. Either way gives the cornbread a slightly different taste and texture. I also use medium coarse cornmeal instead of the regular cornmeal. It makes it a little crunchier. Another change I make sometimes is I use blue cornmeal instead of yellow but a warning on the blue, if your family doesn't like change you may not want to try the blue. Its beautiful coloring and tastes the same but my husband won't touch it because of the color.

Here's the recipe (copied from allrecipes, Golden Sweet Cornbread):

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Anasazi Beans and Rice

This is a recipe I just threw together without an actual recipe. I received the Anasazi beans in my CSA package. You can also find these beans online and health food stores. What are Anasazi beans? These lovely burgundy and white beans are an heirloom variety first cultivated around 130 CE in the American Southwest. After the abandonment of the Anasazi pueblos around 1200 CE, they survived in the wild and in a few Native American gardens until being rediscovered in the late twentieth century. Now widely cultivated, this sweet, digestible bean is popular in Southwestern recipes — especially soups — and is an excellent choice for homemade refried beans. Anasazi beans cook faster than many other beans.

1 lb Anasazi beans, sorted, rinsed and soaked over night
1 onion chopped
4 Italian sausages, chopped and cooked
1 package dried onion soup
2 cups cooked brown rice

I placed the soaked beans in the crockpot with water about an inch higher than the beans. I added the chopped onions, sausages, and dried soup. I cooked on low for 8 hours. Add salt and pepper to taste. Then I added two cups cooked brown rice to the beans and served.

Dried Bread crumbs

I was asked how I make my dry dread crumbs so here's how:
Stale, old bread (any type or kind it doesn't matter)
I break the bread into smaller pieces and throw into my blender and blend until its crumbs. This would probably be easier with a food processor but I don't have one yet so I don't use it.
Then I throw the crumbs into a container or bag and freeze. I will season them when I go to use them based on what I'm making with them.

Pickled Beets

I was looking for something for the baby beets I received in our csa bag this past week and decided to pickled the beets. I love pickled beets and this is a very simple and easy recipe. It didn't cost much for my organic pickled beets.

From the Organic Cooks Bible

4 or 5 young red beets, washed and trimmed

1 medium onion, sliced thin and separated into rings

1/2 cinnamon stick

3 whole cloves

1 cup apple cider vinegar

1/4 cup sugar

In a large pot, place a steamer basket and an inch or two of water, and add the whole beets. Steam the beets for about 40-60 minutes, adding more water as it evaporates. When the beets are tender but not mushy, remove them from the heat and let them cool so they can be handled and peel. Strain and reserve the liquor from the bottom of the steamer. Slice the beets into 1/4 inch thick rounds.

Place the beets, onion, cinnamon, and cloves in a 1-quart mason jar. In a saucepan, combine the vinegar, sugar, and 1 cup of the beet steaming liquor (add water to make 1 cup if you don't have enough). Heat over medium heat just until the sugar dissolves, then pour the liquid over the beets and onion rings. If it doesn't quite cover the vegetables, add more vinegar.

Screw down the jar lid to the point where the ring just begins to become tight but there's still the tinest bit of play, and process in a boiling water bath for 30 minutes, according to standard directions for canning aciditic foods. Or if you plan to use them quickly, simply place the covered jar in the fridge for a day before serving. These pickled beets will keep that way for 2 weeks.

Crab cakes

Don has been after me to make him crab cakes and I found this recipe. This was a simple and quick recipe although I wouldn't say cheap. The canned crabmeat was more than I like to spend. I used homemade white bread for the soft bread crumbs and I always process my stale bread into dry bread crumbs so I used those. While I thought the smell of these was gross (I don't like the smell of seafood) Don loved them and asked when we'd be having them again.

from the Betty Crocker Sunday dinner cookbook:

1/4 cup mayonnaise or salad dressing

1 egg

1 1/4 cups soft bread crumbs (about 2 slices of fresh bread)

1 teaspoon ground mustard

1/4 teaspoon salt

1/8 teaspoon pepper

2 medium green onions, chopped (about 2 tablespoons)

2 cans (6 oz each) crabmeat, drained and flaked

2 tablespoons vegetable oil

1/4 cup dry bread crumbs

Mix mayonnaise and egg in a medium bowl. Stir in remaining ingredients except for oil and dry bread crumbs. Shape into 6 patties, about 3 inches in diameter.

Heat oil in 12 inch skillet over medium heat. Coat each patty with dry bread crumbs. Cook in oil about 10 minutes, turning once, until golden brown and hot in the center. Reduce heat if crabcakes brown too quickly.

I served these on hamburger buns with tarter sauce and shredded lettuce.

Mashed potatoes

I got this recipe from a Country Living magazine years ago and this is the only mashed potatoes I eat now. I was never a fan of mashed potatoes as I didn't like the texture or taste but this recipe is rich and although the texture is the same I can handle eating these. I'll get a picture the next time I make them.


2 pounds russet potatoes (about 5), peeled and cut into quarters
1 1/2 teaspoons salt
1/2 cup half-and-half
1/2 cup milk
4 tablespoons unsalted butter
1/2 teaspoon fresh-ground pepper


Make the mashed potatoes: Bring the potatoes, 1 teaspoon salt, and enough water to cover to a boil in a large saucepan. Cook the potatoes until just tender -- about 20 minutes. Drain the potatoes, return them to the saucepan, and use a potato masher or a fork to mash them slightly. Stir in the half-and-half, milk, butter, remaining salt, and pepper and serve immediately.

Macaroni and cheese

Edited to add a picture of this. I forgot to take a picture when the food was still warm so I reheated it to take the picture. I promise the cheese is more smooth when eating warm.

Another recipe from Country Living magazine. I was always a huge fan of macaroni and cheese (the kraft kind) but in my quest to stop eating processed foods I branched out and tried several recipes in a search for the perfect macaroni and cheese. This is my favorite so far and its so yummy. I'll get a picture the next time I make a batch.


1 pound rotini or cavatappi
2 cups whole milk
8 ounces cream cheese
3 tablespoons unsalted butter
1 teaspoon fresh-ground pepper
1/2 teaspoon salt
1 1/2 cups grated sharp Cheddar (about 6 ounces)
1 1/2 cups shredded smoked Gouda (about 6 ounces)


1. Cook the pasta and make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool and prevent clumping, drain well, and transfer to a large bowl. Set aside. Combine the milk, cream cheese, butter, pepper, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted -- about 10 minutes.
2. Assemble the macaroni and cheese: Toss the Cheddar and Gouda with the reserved pasta. Add the hot milk mixture and stir until well combined. Transfer pasta to a 3-quart baking dish and bake until the macaroni is set and the top is golden brown -- about 30 minutes. Divide macaroni and cheese among 8 plates and serve hot.

Granola

8 cups old-fashioned rolled oats
1 cup brown sugar
1 cup wheat germ
1/2 cup canola or olive oil
1 cup cold water
1 tablespoon vanilla
1 teaspoon salt
cinnamon for sprinkling
Preheat the oven to 250 degrees. Mix the oil, water, vanilla, and salt together in a large bowl. Then add the oats, brown sugar, and wheat germ and mix throughly. Cover a large baking sheet with aluminum foil. Pour the mixture onto the baking sheet and sprinkle with cinnamon (optional). Bake for 50 minutes if you like it softer or 60 minutes of you like it crunchier. Stir the mixtureafter 30 minutes.

Wholesome Whole Wheat

from Melanie Douglass's book:
Stir the following together and set aside:
1/4 cup warm water
1 tablespoon yeast
1 teaspoon salt
In a separate bowl, mix together:
2 1/2 cups hot water
1/4 cup canola oil
1/4 cup sugar
3/4 tablespoon salt
3 cups whole wheat flour
Add yeast mixture and mix 5 to 10 minutes.Next add:
1/2 cup potato flakes (optional)
3-4 more cups whole wheat flour
Mix until the dough pulls away from the sides of the bowl.Divide the dough into 2 loaves and place in bread pans coated with cooking spray. Let the dough rise until it doubles in size; if you're in a hurry let it rise 30 minutes. Bake at 350 degrees for 20-25 minutes, until golden brown. Makes 2 loaves.

Ranch dressing

I love ranch dressing but have started to not liking the bottled kinds. I love the ranch dressing at The Pie (in Ogden by WSU) and this tastes almost the same.



From Cook's country magazine, with a few changes for my taste:
makes about 1 cup of dressing

1/2 cup plain yogurt
1/4 cup reduced fat mayo
2 tablespoons buttermilk
2 teaspoons white vinegar
1 garlic clove grated
1 tablespoon fresh chives minced
1 tablespoon fresh dill
1/4 teaspoon salt
pinch of black pepper

Whisk all ingredients together in a bowl, until smooth. Dressing can be stored for up to 4 days.

Lemonade

Use fresh raspberries from your garden or grocery store (when in season). If raspberries aren't in season, frozen raspberries will work just fine. And really, you can use any berry in this recipe. Pick your favorite and make a unique lemonade just the way you like it.
Homemade Raspberry Lemonade
Juice of 3 lemons
1/2 cup sugar
2 cups fruit (strawberries, raspberries, etc)
2 quarts cold water
Slice the lemons in half and microwave them for about ten seconds to make them soft and easier to juice. The juice the lemons and mix all the ingredients together. Add ice and enjoy. You can sweeten with a small amount of Splenda if necessary.

Labama casserole

1 4 ounce can whole green chilies
1 pound lean ground beef
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 14.5 ounce can diced tomatoes with green chilies
2 cups corn
2 cups homemade refried beans (or 16 ounce can)
1 cup shredded cheddar cheese
1 cup diced fresh tomatoes

Preheat oven to 375 degrees. Cut green chilies in half lengthwise. Arrange chilies in a single layer in an 8 inch square pan coated with cooking spray. Heat a large skillet with cooking spray over medium-high heat. Add ground beef, onion, chili powder,cumin, salt and garlic.

Saute 5 minutes, stirring to crumble. Add diced tomatoes, cook 5 minutes or until liquid evaporates. Spoon beef mixture over chilies. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375 for 30 minutes. Let stand 5 minutes. Top with chopped green onions and diced tomatoes.

Party Casserole

This is a nice change for people who love lasagna. It does taste alot like lasagna but with just a different flavor. I took this recipe from the Deseret News food section.


1 1/2 pounds ground beef
1/3 cup chopped onion
1 teaspoon worcestershire sauce
1/2 teaspoon pepper
1 teaspoon basil
1 teaspoon oregano
3 8 ounce cans tomato sauce
8 ounces uncooked whole wheat noodles (medium-wide flat egg noodle best but any will work)
1 cup low-fat cottage cheese
1 8 ounce package fat free cream cheese
1/2 cup fat free sour cream

Brown ground beef in a skillet, add onion and cook until tender. Add seasonings and tomato sauce. Cover and simmer 5 minutes, stirring occasionally. Cook noodles according to package directions; drain and rinse.

Blend cottage cheese, cream cheese, and sour cream. Spread half the noodles in a large, greased casserole pan. Top with the cheese mixture, the remaining noodles, and then the meat mixture. Bake at 350 degrees for 30-35 minutes or until bubbly.

Berry Cobbler

From the newspapers food section:
4 cups berries

1 1/4 cup sugar

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1 cup milk

1/2 cup butter

Toss the berries with 3/4 cup of the sugar and let stand for a few minutes. In a bowl, combine the flour, baking powder, remaining 1/2 cup sugar, and the salt. Add the vanilla and milk, and stir until combined. Melt the butter in a Pryex dish, pour the batter in and stir. Spoon the fruit over the batter, bake at 350 degrees for 45 minutes.

Homemade Bagels

4 cups (22 ounces) high gluten flour
2 teaspoons salt
1 tablespoon barley malt syrup
1 1/2 teaspoons instant yeast
1 1/4 cup water at 80 degrees
3 tablespoons cornmeal for dusting the baking sheet
1. Mix the flour, salt, and barely malt in the bowl of a standing mixer fitted with dough hook. Add the yeast and water, mix at the lowest speed until the dough looks scrappy, like shreds just beginning to come togther, about 4 minutes. Increase speed to medium low; continue mixing until the dough is cohesive, smooth, and stiff, 8-10 minutes.
2. Turn the dough onto a work surface; divide it unto 8 portions, about 4 ounces each. Roll the pieces into smooth balls and cover with a towel or plastic wrap to rest for 5 minutes.
3. Form each dough ball into a rope 11inches long by rolling it under your outstretched palms. Do not taper the ends of the rope. Shape the rope into a circle,overlapping the ends of the rope about 1 1/2 inches. Pinch the overlapped area firmly together, dampening it slightly if the ends won't stick. Place the ring of dough around your hand at the base of your fingers and with the overlap under your palm roll the dough ring several times applying firm pressure to seal the seam. Dust a large baking sheet with cornmeal, place the dough rings on the sheet, cover tightly with plastic wrap, and refrigerate overnight (12-18 hours).
4. About 20 mintues before baking, remove the dough rings from the refrigerator. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour water into a large stockpot to a depth of 3 inches and bring water to a boil.
5. Working 4 at a time, drop the dough rings into the boiling water, stirring and submerging them with a chinese skimmer or slotted spoon, until very slightly puffed, 30-35 seconds. Remove the dough rings from the water and transfer them to a wire rack, bottom side down to drain.

Enchilada Sauce

Ingredients:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
Use this economical sauce to prepare enchiladas or any recipe calling for enchilada sauce.
*Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.*Add remaining ingredients bring to a boil and simmer for about 10 minutes.Makes 3 cups sauce.

Chicken and gravy

Taken from someone on mothering.com:
4 chicken breasts (or a bunch of chicken tenders)
Garlic
Olive oil
Potatoes
Baby carrots
Onion
chicken stock
Flour
Salt
pepper
4 oz cream cheese

Mince 5-6 medium cloves of garlic. Heat about 1/4 cup of olive oil in a saute pan. Add garlic to pan and saute on med-med high heat for 1-2 minutes.

Mix about 1/2 cup of flour with pepper and salt to taste. Dredge chicken in flour and add to saute pan. Fry chicken on med high heat for 6 minutes.

While chicken is frying slice up a few potatoes and an onion. I cut the potatoes fairly thin and the onion fairly thick.

After the 6 minutes is up turn the chicken over. Add the potatoes, onion, and baby carrots, then add enough chicken stock to almost cover the veggies (some left out on top is OK). It's probably about 2 cups of stock, but I just eyeball it. Add salt and pepper to the top.

Cover pan and simmer on med-high heat for 20-22 minutes.

After chicken and veggies are cooked, remove them from the pan, leaving behind the chicken stock. Add the cream cheese and stir over med high heat until it melts. Pour sauce over chicken and veggies and serve! You can thin out the sauce with a little more chicken stock if necessary.

Multi grain bread

Taken from America's Test Kitchen Magazine:
makes 2 9 by 5 inch loaves

1 1/4 cups 7 grain (you can use 8 grain too) hot cereal mix NOTE: don't confuse this with breakfast cereal. Bob's Red Mill and Arrowhead Mills are two easy to find brands of this cereal mix. I've seen/bought them at Albertson's, Smiths and Winegar's.

2 1/2 cup boiling water

3 cups unbleached all purpose flour, plus extra for dusting surface

1 1/2 cups whole wheat flour

4 tablespoons honey

4 tablespoons unsalted butter, melted and cooled slightly

2 1/2 teaspoons instant yeast

1 tablespoon salt

3/4 cup unsalted pumpkin or sunflower seeds (you don't have to add these, I've made the bread with and without and its fine either way)

1/2 cup old fashioned rolled oats or quick oats

Step 1:
Place cereal mix in a bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.

Step 2:
Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours 1/2 cup at a time, and knead until dough ball forms, 1 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium low speed until dough clears side of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional flour and continue mixing); continue to knead for 5 more minutes. Add seeds and knead another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are evenly dispersed and dough forms smooth taunt ball. Place dough into greased container with a 4 quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

Step 3:
Adjust oven rack to middle position; heat oven to 375 degrees. Spray 2 9 by 5 inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9 rectangle; cut dough in half crosswise with knife or bench scraper. Shape loaves and roll loaves in oats to coat and place in pans. Cover with plastic wrap and let rise until double in size 30-40 minutes. Dough should barely spring back when poked with knuckle. Bake until internal temperature registers 200 degrees on instant read thermometer, 35-40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.