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Corn Bread for Two
Here's my Thanksgiving miracle. After making this recipe a few weeks ago, I misplaced the recipe card -- and could not find it anywhere. But then, this morning the DH mentions casually that I'd left a couple of recipe cards next to "his" new chair, and bingo, there it was! I'm grateful for many things this Thanksgiving, not least of which is finding this recipe (which I'll make today, if I have the time and oven space).
It is simple cornbread, moist and flavorful, with a lovely texture, especially if you use a coarse grind of cornmeal. This makes way more servings than two, but perhaps it was meant to serve farm hands, or cowboys.
Here's the mis en place except for the butter, which I forgot here, but not in the batter.
The vintage recipe was simply a list of ingredients, but I've written out the method I used below.
Unsure of the pan size (but guided by the "for two") in the title, I used an eight-inch round pan.
The top should be golden brown when done.
The rather cryptic recipe card below.
Corn Bread for Two
Preheat oven to 400F
Grease and flour an 8-inch round or square pan (or equivalent)
1/2 c course ground cornmeal
1/2 c all-purpose flour
2 t baking powder
1/4 t salt
2 T sugar
2 T melted butter
1 egg
1/2 c milk
In a medium bowl, blend dry ingredients together.
Add wet ingredients and combine (but don't over mix!)
Pour into prepared pan.
Bake for about 20 minutes.
Beef Noodle Stir Fry
The easiest stir fry ever! And you can add in your favorite veggies, making this to be the perfect clean-out-the-fridge type meal!
I hope you all had a wonderful Thanksgiving holiday! I am barely recuperating from all the leftovers, particularly the usual moistmaker that we have each year. But now that the turkey has been devoured and the ham bone has been turned into soup, it’s time to get back to the real world.
Now when I say “real world”, I’m referring to all the leftover veggies I had lingering around in the fridge from all that Thanksgiving prep. So instead of letting that turn to waste, I decided to throw them all together in this quick and easy noodle stir fry. It’s really the perfect clean-out-the-fridge type meal!
Best of all, you can completely customize your veggies and your protein – you can even throw in some of that lingering turkey or leftover ham if you need to use that up too. Either way, this is a great change from all that heavy Thanksgiving comfort food. And the leftovers taste even better the very next day!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 6 servings
The easiest stir fry ever! And you can add in your favorite veggies, making this to be the perfect clean-out-the-fridge type meal!
Ingredients
- 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
- 1 tablespoon olive oil
- 8 ounces beef top sirloin filet, thinly sliced across the grain
- 8 ounces cremini mushrooms, sliced
- 6 ounces broccoli florets
- 2 carrots, diced
- 1/3 cup soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, pressed
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
- In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
- Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
- Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
- Serve immediately.
Notes
*Udon is Japanese-style thick wheat noodles and can be found in the refrigerated aisle of your local grocery store.
The post Beef Noodle Stir Fry appeared first on Damn Delicious.
New Dirty Dozen List Looks at Food Additives
The Environmental Working Group, well-known for its Dirty Dozen and Clean 15 lists of produce, has released a new Dirty Dozen. This time, EWG is rating the most toxic food additives
The post New Dirty Dozen List Looks at Food Additives appeared first on Eat Drink Better.
Cornbread That Gets the Most Out of Butter
Clean Eating Chipotle Turkey Quinoa Chili
Hi. How was your weekend? I have to admit that I was so incredibly lazy. I literally watched Vampire Diaries on Netflix for over four hours yesterday. Oh and did I mention that my apartment isn’t really unpacked yet from the move? Tony and I attempted to put some things away but apparently I have wayyy too many [...]
The post Clean Eating Chipotle Turkey Quinoa Chili appeared first on Ambitious Kitchen.
Meal Plan: Fall 2014 Week 8
I often forget that I own a crockpot but I need to start using it more often because they are so practical and great for busy weeks. I am not as drawn to the really meaty crockpot recipes but I especially love using my crockpot for soups. I hope you like this week’s meal plan that features four delicious soup recipes and one crockpot lasagna. Click here for this week’s shopping list. For more crockpot recipe ideas check out my crockpot pinterest board.
Slow Cooker Creamy Tomato Basil Tortellini Soup from Cooking Classy
Prep Time: 15 minutes Cook Time: 6 hours Total Time: 6 hours
Ingredients: carrots, yellow onion, olive oil, garlic, Roma tomatoes, vegetable broth, basil, bay leaves, sugar, cheese tortellini, heavy cream, parmesan.
My kids love tortellini so this soup was a perfect one for them. I used my emulsion blender and added a little extra cream.
Slow Cooker Chicken Noodle Soup from Cooking Classy
Prep Time: 15 minutes Cook Time: 7 hours Total Time: 7 hours 15 minutes
Ingredients: chicken breasts, carrots, yellow onion, celery, garlic, olive oil, chicken broth, water, dried thyme, dried rosemary, celery seed, bay leaves, egg noodles, fresh parsley, lemon juice, parmesan.
I have made this soup a couple times before and it is always a big hit. The house smells amazing while it is cooking and it makes great leftovers. It is especially comforting when you are fighting a cold.
Slow Cooker Root Vegetable Soup from Gimme Some Oven
Prep Time: 20 minutes Cook Time: 6 hours Total Time: 6 hours 20 minutes
Ingredients: white onion or leeks, butternut squash, carrots, parsnips, sweet potatoes, yukon gold potatoes, celery, garlic, broth, bay leaf, fresh sage, kale.
This soup is really very filling but in a way that makes you feel good and healthy after you eat it. I love the variety of all the vegetables in it and this soup also makes great leftovers.
Super Easy Skinny Veggie Crockpot Lasagna from Pinch of Yum
Prep Time: 15 minutes Cook Time: 5 hours Total Time: 5 hours 15 minutes
Ingredients: italian tomato sauce, thick lasagna noodles, ricotta or cottage cheese, chopped vegetables (kale, butternut squash, spinach), mozzarella or provolone, parmesan cheese, parsley.
I was skeptical of making lasagna in a crockpot but was pleasantly surprised by the results. I cooked mine a little two long so the edges got slightly burnt but besides that everything turned out wonderfully. I used ricotta instead of cottage cheese, mozzarella instead of provolone, and thinly sliced butternut squash and spinach instead of kale. I will definitely be making this recipe again in the future… so simple.
Crockpot Sweet Potato and Quinoa Turkey Chili from Iowa Girl Eats
Prep Time: 15 minutes Cook Time: 5 hours 30 minutes Total Time: 5 hours 45 minutes
Ingredients: ground turkey, shallot, garlic, chicken broth, crushed tomatoes, baked beans, quinoa, sweet potato, chili powder, cumin, salt, paprika, red chili pepper flakes. Optional toppings: shredded cheese, avocado, tortilla chips, green onion.
My friend Kirsten made this recipe for a church gathering this week and it was really good. I love that it is loaded with quinoa and it tastes great with cheese, avocado and green onion as toppings.
Honey Chipotle-Roasted Parsnip and Carrot Crostini with Whipped Ricotta and Pesto
The perfect party appetizers or fall dinner, these honey chipotle-roasted parsnip and carrot crostini with whipped ricotta and pesto are full of rich, seasonal flavors with the perfect amount of creamy indulgence.
Did you know that we currently live in a world in which people willingly pay four dollars for toast?
TOAST. Like, bread and butter. Sometimes a drizzle of cinnamon sugar if we’re feeling like wild women.
It’s outrageous.
And I need to have it.
(...)
Read the rest of Honey Chipotle-Roasted Parsnip and Carrot Crostini with Whipped Ricotta and Pesto (439 words)
© joanne for Joanne Eats Well With Others, 2014. |
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The post Honey Chipotle-Roasted Parsnip and Carrot Crostini with Whipped Ricotta and Pesto appeared first on Joanne Eats Well With Others.
Slow Cooker Chicken Enchilada Soup + Weekly Menu
By week 2 of my maternity leave, I was sneaking my way to work to keep my little hands in everything.
Going into week 6 of my maternity leave, I’m already sad to be going back (in another 6 weeks). And I’ve definitely not been tempted by work, if I’m being honest.
Shea and I seem to have have found our groove. We’re not on a schedule of any sorts, but we’re filling our days with activities. I’m also following sleep expert’s guidance to allow 1-2 hours of wakefulness before getting the baby down for a stretch of sleep. Sometimes it works, sometimes it doesn’t, but my days being split up between snuggles and mommy time is, um…pretty awesome.
And sweat pants. Sweat pants are awesome.
I’m doing some really productive things like watching every season of The Walking Dead since I did not heed the advice of Mr. Prevention when the show first started and he claimed I’d really enjoy it. I mean, I can’t say zombies are my thing, but the show is really, really good. Officially addicted.
And then I’m doing some REALLY productive things like Christmas shopping, scrapbooking, becoming even MORE thrifty with my Kohls couponing, online shopping at Baby Gap (40% off!!) for Shea and The Loft (50% off!!) for me, and deciding that it’s time for a bigger family car and doing all that research to inundate Mr. Prevention with over dinner in the evenings.
While perhaps productive (perhaps not…), filling my days hasn’t been cheap
So while baby naps, I’ve had ample time to find and make thrifty dinners because hey, I’ve got to bring some balance to the budget somewhere. With the low cost, flavor-packed ingredients in this soup, it’s hard to resist the slightly spicy comfort in a bowl. Better yet, it is a true crock pot meal where everything is thrown in, forgotten about, and dinner is made.
I mean, such easy meals are necessary to squeeze in longer workouts during naps…or another episode of The Walking Dead!
- 1 lb boneless, skinless chicken breasts
- 2 cups low-sodium chicken stock
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) cans black beans, rinsed and drained
- 1 (14 oz) can fire-roasted diced tomatoes, with juice
- 1 (15 oz) can whole-kernel corn, drained
- 1 (4 oz) can diced green chiles
- 2 cloves garlic, minced
- 1 onion, peeled and diced
- 1 tsp ground cumin
- Combine all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through.
- Remove chicken to a cutting board and shred using 2 forks; return to crock pot and stir to combine. Serve hot with toppings of preference, such as cilantro, sour cream, and shredded cheese, if desired.
Weekly Menu: November 9th – 13th
- Sunday: chili contest chili
- Monday: Blacked Salmon Tacos with Corn Salsa
- Tuesday: freezer meal from friends
- Wednesday: Cheesy Broccoli Soup
- Thursday: Sausage and Farro-Stuffed Acorn Squash
Be well,
Mini Garlic Monkey Bread
Mini garlic bread that comes together in just 10 minutes – so buttery, so garlicky and just so easy!
I’m not one to cut corners but when it comes to Thanksgiving, I’ll take any shortcut available. After all, you have 8 things in the oven, the guests are all waiting and hungry, and one of your pies you were supposed to pick up ran out of stock.
There’s enough stress going around so that’s where these mini monkey breads come in.
They look super fancy, they’re amazingly buttery loaded with garlicky goodness, and they take just 10 minutes to put together. Done and done.
Although I should warn you that these mini breads will disappear fast so if I were you, I’d keep an extra stash hidden somewhere in the house to keep for yourself!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 12
Mini garlic bread that comes together in just 10 minutes - so buttery, so garlicky and just so easy!
Ingredients
- 1 (16-ounce) tube refrigerated buttermilk biscuits
- 1/4 cup unsalted butter, melted
- 2 tablespoons freshly grated Parmesan
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley flakes
- Pinch of salt
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
- Cut each of the 8 biscuits into eighths, making 64 pieces.
- In a large bowl, whisk together butter, Parmesan, garlic, oregano, basil, parsley and salt, reserving 2 tablespoons; set aside. Stir in biscuit pieces and gently toss to combine.
- Drop 5-6 pieces into each muffin cup. Using your fingertips, gently press the last piece in the center.
- Place into oven and bake until golden brown, about 8-10 minutes.
- Serve immediately, brushed with remaining butter mixture.
Notes
Adapted from The Girl Who Ate Everything
The post Mini Garlic Monkey Bread appeared first on Damn Delicious.