Sunday: Dinner at friends' house...we're bringing wine
Monday: Baked mac and cheese
Tuesday: Pad Thai (Moosewood recipe)
Wednesday: Bagel Dogs
Thursday: Chicken noodle soup
Friday: Leftovers
Saturday: Out
Sunday, June 25, 2017
Tuesday, June 13, 2017
Northern Cornbread
Look, guys! It's the elusive Northern Cornbread! I've been making this cornbread for a while, but it's never around long enough to photograph. I've made this cornbread for years. It calls for cornbread mix from the Jiffy box. It's delicious, but I don't always have two of the little boxes in my pantry.
Pro Tip: The Jiffy cornbread boxes go on sale for $0.25 at the grocery store now and then. Pick up 2 or 12 boxes at that point. Thank me later.
I have been looking for a good cornbread recipe for those times I don't have Jiffy boxes in my pantry. I tried a couple "southern" cornbread recipes and wasn't satisfied. I did some research and found out southern cornbread is more dense and of the savory variety. And, NORTHERN cornbread is the sweet, fluffy kind my family goes gaga over. After living in Florida for 8 years, I should have known that.
Thus I began my search for a northern cornbread recipe. I came across the Serious Eats recipe. I loved it because you put the pan in the oven while it heats up, then melt butter in the hot pan (it's the small things in life...). This is a simple recipe with amazing results. We eat cornbread with chili, black beans/rice/greens, ribs,..you name it! And, this cornbread can be on your table in 25 minutes from the time the craving strikes you.
Northern Cornbread
from Serious Eats
1 c yellow cornmeal
1 c all purpose flour
1/2 c sugar
2 t baking powder
1 t Kosher salt
1/2 t baking soda
3/4 c plain yogurt
1/2 c milk
2 large eggs
3 T melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 T canola oil
1. Place a 9x13" pan on middle rack in oven and preheat to 425°F.
2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. In a separate medium bowl, whisk together yogurt, milk, eggs, 3 T melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
4. Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven.
5. Bake until skewer inserted into middle of cornbread comes out clean. Start checking at 14 minutes.
I have been looking for a good cornbread recipe for those times I don't have Jiffy boxes in my pantry. I tried a couple "southern" cornbread recipes and wasn't satisfied. I did some research and found out southern cornbread is more dense and of the savory variety. And, NORTHERN cornbread is the sweet, fluffy kind my family goes gaga over. After living in Florida for 8 years, I should have known that.
Thus I began my search for a northern cornbread recipe. I came across the Serious Eats recipe. I loved it because you put the pan in the oven while it heats up, then melt butter in the hot pan (it's the small things in life...). This is a simple recipe with amazing results. We eat cornbread with chili, black beans/rice/greens, ribs,..you name it! And, this cornbread can be on your table in 25 minutes from the time the craving strikes you.
Northern Cornbread
from Serious Eats
1 c yellow cornmeal
1 c all purpose flour
1/2 c sugar
2 t baking powder
1 t Kosher salt
1/2 t baking soda
3/4 c plain yogurt
1/2 c milk
2 large eggs
3 T melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 T canola oil
1. Place a 9x13" pan on middle rack in oven and preheat to 425°F.
2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. In a separate medium bowl, whisk together yogurt, milk, eggs, 3 T melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
4. Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven.
5. Bake until skewer inserted into middle of cornbread comes out clean. Start checking at 14 minutes.
Saturday, June 10, 2017
Week 371 Menu
Sunday: a "Shrimp Festival" in honor of Shelby's dance recitals (her words) and roasted potato wedges
Monday: Chicken pot pie and broccoli
Tuesday: Lentil Chili in the slow cooker and cornbread
Wednesday: Meatballs & marinara and buttered peas
Thursday: Leftovers
Friday: Baked pasta with leftover chili
Saturday: Out
Monday: Chicken pot pie and broccoli
Tuesday: Lentil Chili in the slow cooker and cornbread
Wednesday: Meatballs & marinara and buttered peas
Thursday: Leftovers
Friday: Baked pasta with leftover chili
Saturday: Out
Monday, June 5, 2017
Pancake Mix
Can you really call a "pancake mix" a recipe? I suppose it meets the definition - get a bunch of stuff together and combine it. I always have the ingredients in my pantry and it's nice to have some pancake mix ready!
It takes longer to measure out the ingredients than it does to mix it all together. Sure, picking up a box of pancake mix at the store would be easier, but I like that there are less than 10 ingredients...and I can pronounce them all.
A double batch fits nicely into a glass canister......and I am a huge fan of the glass canister. I loved them from the moment I saw them in the Barefoot Contessa's kitchen!
Pumpkin muffins for dinner with this mix is our favorite. It works great in a pinch if you're running short on time or (God forbid) you didn't plan anything for dinner.
Pancake Mix
from Jackson Hole Foodie
1 cup all-purpose flour
1 cup cornmeal
1/2 cup oatmeal
3 Tbsp. sugar
4 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
1/4 tsp. ground nutmeg
1. Mix ingredients together and store in airtight container.
Saturday, June 3, 2017
Week 370 Menu
Sunday: Paella (ATK recipe)
Monday: Breakfast for dinner (eggs, toast, sausage)
Tuesday: Bagel dogs
Wednesday: Mushroom stroganoff
Thursday: Leftovers
Friday: Cumin-crusted chicken thighs with cauliflower "couscous" (ATK 30-minute supper)
Saturday: Out.
Monday: Breakfast for dinner (eggs, toast, sausage)
Tuesday: Bagel dogs
Wednesday: Mushroom stroganoff
Thursday: Leftovers
Friday: Cumin-crusted chicken thighs with cauliflower "couscous" (ATK 30-minute supper)
Saturday: Out.
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