Dear Tiffany,
I used to have another recipe for scalloped potatoes that I always used, and it was bookmarked on my old laptop...which is no longer working. Since I couldn't find the other one, I decided to come up with a (sort of) new one! This is partway adapted from this recipe, but I changed some things around- had some ingredients I wanted to use.
This recipe is easy to double.
The Basics:
Prep time: About 20 minutes, then in the crockpot all day.
Good for leftovers: yes!
cost: About $5-$10
servings: 10
The ingredients:
4-5 cups potatoes, peeled and thinly sliced
3 tbsp butter
1 medium onion, thinly sliced
1/4 cup all purpose flour
1 tsp salt
1/4 -1/2 tsp black pepper
1 can condensed cream of mushroom soup
1/4 cup fresh chopped basil
1/2 cup buttermilk (or even a little more if you need to finish off the container).
Grease your crockpot with butter, oil, or nonstick spray. This recipe will work in a 4 quart slow cooker, or doubled in a 5-6 quart cooker.
Place about 1/2 the potatoes in the bottom of the slow cooker. Cover them with half the onion slices, half the flour, half the salt and pepper, half the basil. Cut half the butter into chunks and scatter them over the top, and then spoon about a fourth of the mushroom soup over the top. Add the rest of the potatoes, and repeat with the rest of the onion, salt and pepper, flour, basil, and butter. Spoon the rest of the mushroom soup over the top, and then pour the buttermilk all over. Cover and cook for 4-5 hours on high or 8-10 hours on low. About 30 minutes before serving, you can sprinkle some cheese of your choice over the top if you so desire.
Serve and enjoy- but careful! It will be hot!
I forgot to take pictures again...but maybe there will be a good one from dinner last night. If so, I'll add it here later.
-Joy
Friday, August 5, 2011
Thursday, August 4, 2011
Basil Cornbread!
My last cornbread post was a little confusing, so this one is specific to my "famous" (anita's words) basil cornbread.
This may in fact be the best cornbread you've ever tasted. Don't get intimidated by the recipe, its actually pretty easy. And honestly, if you need to work off stress, stirring stuff is the best.
You can bake this in a 10 inch round cake pan, 9 by 13-inch baking pan or a 12-inch square pan. OR, you can do what I do, and split it into 2 8-inch square pans or 9 inch pie pans, and it will go further. Below you'll see differences between the two options.
The Basics:
Prep time: About 30 minutes + 30 to bake
Good for leftovers: yes!
cost: about $10-$15
servings: 10-20 (depending on the size pan you use)
The ingredients:
1 cup cornmeal
1 3/4 cup flour
1 1/2 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
2 cups buttermilk
6-8 tbsp butter, divided
1-2 cups diced onions
8 ounce log of goat cheese- let it sit out so its nice and soft.
2 tbsp honey
1/4 cup white granulated sugar
3 eggs
3/4-1 cup finely chopped fresh basil.
The Process:
Put 2 tablespoons of butter in a large skillet, and start it heating on the stove. Chop your onions and add them to the skillet. Continue to let them cook while you do the rest of the prep, stirring occasionally. (Use 2 onions if you like them a lot or if you are splitting this recipe into 2 pans).
Let the onions cook. In a medium mixing bowl, stir together cornmeal, flour, baking soda, baking powder, and salt. Set to the side, and stir your onions.
Turn on the oven to 350 degrees F.
Put your goat cheese in a large mixing bowl. If the cheese is not yet soft, microwave it for about 30 seconds. Whisk your cheese until fluffy. Then add the eggs one at a time, whisking the mixture and scraping the sides of the bowl after adding each egg. Put 2 tbsp butter in a small, microwaveable bowl and microwave for 1 minute to melt. Add melted butter, honey, sugar, and buttermilk to the egg mixture and stir until well blended. Stir your onions.
Add 1/3 of the dry mixture to the wets and mix well, then continue to add 1/3 at a time and mix until everything is wet. A little lumpy at this point is ok.
Remove onions from heat, salt and stir and set them to the side. They should be well caramelized by now.
Place 2 tbsp butter in your baking pan and place it in the oven. If you are using 2 pans, each pan should have 2 tbsp butter.
Wash and chop your basil. Try to get basil as small as possible. Mix basil into your batter.
With good oven mitts, remove your pan(s) from the oven, and swirl the now melted butter around in the pans to cover the bottom. Don't splash yourself!
Pour batter into the hot, buttered pan(s). Sprinkle caramelized onions over the top, place the pan(s) back in the oven and bake for about 30 minutes, or until a toothpick inserted comes out clean. While mine was baking, I prepared my meat for the day and cleaned the kitchen :).
Remove from the oven and let stand for at least 15 minutes before cutting to serve.
Enjoy!
-joy
(This was inspired by/adapted from a recipe I found at smittenkitchen.com.)
This may in fact be the best cornbread you've ever tasted. Don't get intimidated by the recipe, its actually pretty easy. And honestly, if you need to work off stress, stirring stuff is the best.
You can bake this in a 10 inch round cake pan, 9 by 13-inch baking pan or a 12-inch square pan. OR, you can do what I do, and split it into 2 8-inch square pans or 9 inch pie pans, and it will go further. Below you'll see differences between the two options.
The Basics:
Prep time: About 30 minutes + 30 to bake
Good for leftovers: yes!
cost: about $10-$15
servings: 10-20 (depending on the size pan you use)
The ingredients:
1 cup cornmeal
1 3/4 cup flour
1 1/2 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
2 cups buttermilk
6-8 tbsp butter, divided
1-2 cups diced onions
8 ounce log of goat cheese- let it sit out so its nice and soft.
2 tbsp honey
1/4 cup white granulated sugar
3 eggs
3/4-1 cup finely chopped fresh basil.
The Process:
Put 2 tablespoons of butter in a large skillet, and start it heating on the stove. Chop your onions and add them to the skillet. Continue to let them cook while you do the rest of the prep, stirring occasionally. (Use 2 onions if you like them a lot or if you are splitting this recipe into 2 pans).
Let the onions cook. In a medium mixing bowl, stir together cornmeal, flour, baking soda, baking powder, and salt. Set to the side, and stir your onions.
Turn on the oven to 350 degrees F.
Put your goat cheese in a large mixing bowl. If the cheese is not yet soft, microwave it for about 30 seconds. Whisk your cheese until fluffy. Then add the eggs one at a time, whisking the mixture and scraping the sides of the bowl after adding each egg. Put 2 tbsp butter in a small, microwaveable bowl and microwave for 1 minute to melt. Add melted butter, honey, sugar, and buttermilk to the egg mixture and stir until well blended. Stir your onions.
Add 1/3 of the dry mixture to the wets and mix well, then continue to add 1/3 at a time and mix until everything is wet. A little lumpy at this point is ok.
Remove onions from heat, salt and stir and set them to the side. They should be well caramelized by now.
Place 2 tbsp butter in your baking pan and place it in the oven. If you are using 2 pans, each pan should have 2 tbsp butter.
Wash and chop your basil. Try to get basil as small as possible. Mix basil into your batter.
With good oven mitts, remove your pan(s) from the oven, and swirl the now melted butter around in the pans to cover the bottom. Don't splash yourself!
Pour batter into the hot, buttered pan(s). Sprinkle caramelized onions over the top, place the pan(s) back in the oven and bake for about 30 minutes, or until a toothpick inserted comes out clean. While mine was baking, I prepared my meat for the day and cleaned the kitchen :).
Remove from the oven and let stand for at least 15 minutes before cutting to serve.
Enjoy!
-joy
(This was inspired by/adapted from a recipe I found at smittenkitchen.com.)
Tuesday, July 5, 2011
#24: Slow-Cooker Ribs 2
Hi Tiffany!
This recipe will be first of my 5 ingredient recipes- for the 5x5x5 challenge. I've already shared one way to do ribs in the crock pot (your basic barbecue ribs), but here's another. Today I did most of the moving out of my old apartment. I wanted to make dinner for my helping hands, and since it was going to be a crazy, tiring, long day, a simple crock pot recipe sounded perfect. It helped that country style pork ribs were $1.99/lb at Safeway.
This recipe will be first of my 5 ingredient recipes- for the 5x5x5 challenge. I've already shared one way to do ribs in the crock pot (your basic barbecue ribs), but here's another. Today I did most of the moving out of my old apartment. I wanted to make dinner for my helping hands, and since it was going to be a crazy, tiring, long day, a simple crock pot recipe sounded perfect. It helped that country style pork ribs were $1.99/lb at Safeway.
The Basics:
Prep time: About 5 minutes, then in the crockpot all day.
Good for leftovers: yes!
cost: depends on what kind of meat and how much. Slow cooking makes even the cheap cuts of meat tender, so go ahead and go for the cheap on this one.
servings: 4-8
The ingredients:
Prep time: About 5 minutes, then in the crockpot all day.
Good for leftovers: yes!
cost: depends on what kind of meat and how much. Slow cooking makes even the cheap cuts of meat tender, so go ahead and go for the cheap on this one.
servings: 4-8
The ingredients:
beef or pork ribs- as much as you want. just make sure it will fit in your crockpot
1 onion, chopped
1 can beer (a regular sized can if you're doing about 4 servings, or one of the big pint cans for a larger crowd
dried thyme
salt
The Process: Oh, by the way. While today's recipe has 5 ingredients including salt, I've decided that since you are always going to have salt/pepper in your house, salt/black pepper won't count toward the 5 ingredient limit.
Layer the meat in the crock pot. On top of each layer, sprinkle salt and thyme. Add chopped onion and beer. Cook on low for 8 hours, or on high for 4. Remove from liquid to serve.
Each person will want to salt to taste. I hadn't unpacked the salt yet when we ate, so ours was a little less salty than I would have preferred, but the meat was very tender and had a good flavor. It would be great to add garlic to this one too.
Enjoy! There are leftovers if you want some tomorrow.
love,
Joy
Enjoy! There are leftovers if you want some tomorrow.
love,
Joy
Tuesday, June 28, 2011
5 Ingredient Recipes!
Dear Tiffany,
Hi! As I go through my 5x5x5 recipe challenge, I'll be listing the recipe links here as well so they'll all be in one place.
Right now, before the challenge, I'll list the ones that are already up (these won't count towards the challenge).
Honey -Baked Beans
Minister's Delight (dessert)
Crockpot BBQ Ribs (technically this is 6, but I just didn't count the pepper, ahha!)
Easy Shrimp
Slow Cooker Apple Cider
One-dish-wonder Slow Cooker Roast Chicken and Baked Potatoes
Spinach Egg Salad
15 Bean Soup
Slow Cooker Ribs 2
More to come as we go through the challenge!
-Joy
Hi! As I go through my 5x5x5 recipe challenge, I'll be listing the recipe links here as well so they'll all be in one place.
Right now, before the challenge, I'll list the ones that are already up (these won't count towards the challenge).
Honey -Baked Beans
Minister's Delight (dessert)
Crockpot BBQ Ribs (technically this is 6, but I just didn't count the pepper, ahha!)
Easy Shrimp
Slow Cooker Apple Cider
One-dish-wonder Slow Cooker Roast Chicken and Baked Potatoes
Spinach Egg Salad
15 Bean Soup
Slow Cooker Ribs 2
More to come as we go through the challenge!
-Joy
5 x 5x 5 for July
Dear Tiffany,
When were talking last week, you said you were going to actually try to make the baked beans because you thought it was simple enough for you. Now, I know for a fact that you can make every recipe on my blog, BUT I could see that some of them could be a little intimidating for you, which is how you continue to resort to the frozen dinner section of Target.
Since this blog is for you, I'm going to try something new: For July (and, ok, it goes into the beginning of August), I'm going to do a 5 x 5 x 5 recipe challenge. (Hopefully I don't go too nuts between this and my regular challenge blog!) The Challenge: 5 weeks, 5 recipes per week, and...5 ingredients per recipe. I'll cook through them and share with you!
I knew you'd like that one. I'm not going to re-post any recipes I've already done on here, so today I'll just make a list of all the recipes that are already up that have 5 or less ingredients, and then I'll add to that list as we go through the challenge. You can expect the new recipes to start coming up early next week or maybe even this weekend.
My challenge to you: will you commit to trying out at least one of these recipes per week? Or more if you like? I think you'll have fun with it! (will anyone else commit? Let me know on the Breakfast at Tiffany's forum here) Let me know on my forum if there are any recipes you'd like me to cover in the next month!
I'm excited!
-Joy
When were talking last week, you said you were going to actually try to make the baked beans because you thought it was simple enough for you. Now, I know for a fact that you can make every recipe on my blog, BUT I could see that some of them could be a little intimidating for you, which is how you continue to resort to the frozen dinner section of Target.
Since this blog is for you, I'm going to try something new: For July (and, ok, it goes into the beginning of August), I'm going to do a 5 x 5 x 5 recipe challenge. (Hopefully I don't go too nuts between this and my regular challenge blog!) The Challenge: 5 weeks, 5 recipes per week, and...5 ingredients per recipe. I'll cook through them and share with you!
I knew you'd like that one. I'm not going to re-post any recipes I've already done on here, so today I'll just make a list of all the recipes that are already up that have 5 or less ingredients, and then I'll add to that list as we go through the challenge. You can expect the new recipes to start coming up early next week or maybe even this weekend.
My challenge to you: will you commit to trying out at least one of these recipes per week? Or more if you like? I think you'll have fun with it! (will anyone else commit? Let me know on the Breakfast at Tiffany's forum here) Let me know on my forum if there are any recipes you'd like me to cover in the next month!
I'm excited!
-Joy
Sunday, June 19, 2011
#23: Honey Baked Beans! (Vegetarian and diabetic friendly, but still super yummy!)
Dear Tiffany,
Tonight we celebrated my birthday which is coming up on Monday (I missed you, by the way!) by having a potluck. I was looking for a way to use the epic amounts of beans I have in my kitchen, to not have to go to the grocery store, and also make something that my vegetarian friend AND my borderline diabetic friend could enjoy. I came up with these yummy baked beans!
The Basics:
Prep time: About 5 minutes, then in the crockpot all day or the oven for about 6 hours.
Good for leftovers: yes!
cost: about $5 or less
servings: 8 to 10
The ingredients:
Prep time: About 5 minutes, then in the crockpot all day or the oven for about 6 hours.
Good for leftovers: yes!
cost: about $5 or less
servings: 8 to 10
The ingredients:
1lb beans (I used small white beans, but lima beans, great northern, or really any kind of beans would work great)
1 onion, chopped
1 cup honey
1-2 cups chopped pineapple (optional)
The Process:
Soak the beans overnight, then drain and rinse them. Place half of the chopped onion in the bottom of a crock pot or dutch oven (or even just a deep baking dish). Add the beans, then the rest of the onion, and pour the honey over the top. Add enough water to cover an inch or two above the beans. Then bake at 375 degrees F for 6 hours (if using the oven), or cook in the crockpot for 4-6 hours on high, or 8-10 hours on low. Check on it every few hours and add a little water if the beans on top are starting to get dry. Towards the end, add the pineapple.
This recipe is great because...
1) its super yummy
2) super simple
3) no salt added...and in my opinion it didn't need any on serving either.
4) honey is a healthier sweetener, and a much better option for diabetics (for some interesting thoughts on honey, see here).
5) the absence of bacon or ham fat means that this recipe is overall very low fat.
6) oh. and its really really yummy too!
If you want a less healthy, non-vegetarian version, you can take add bacon with the onions. There's a similar recipe here that uses bacon.
Enjoy!
Friday, May 6, 2011
#22: thinking "pink" oatmeal cookies
So I know that breast cancer awareness month isn't till October, but I figured, why not start experimenting now?
Ok. In reality, finals are fast approaching which means late night studying and being home more hours. And I'm doing a 1 month spending freeze challenge, so if I want semi healthy study snacks while writing my papers, I have to make them myself. And do so without buying ingredients that I'm missing or running low on. That means oatmeal cookies...but I'm low on brown sugar, and I wanted to save it for my breakfasts (i like it on my oatmeal), so I'm using honey instead. and then...i remembered the bottle of boysenberry syrup that stephanie brought over awhile back. I've become something of a pancake snob since learning how to make buttermilk pancakes, and since I don't have any buttermilk left I won't be making pancakes until after may 16, so I thought it might be fun to put that syrup to use a different way. here's to experiments!
A word to the wise on baking experiments: start from known territory. Baking involves chemical interactions and this gives you a familiar launching ground. This recipe was adapted (by which I mean drastically altered) from this Food.com honey oatmeal cookie recipe,
The Basics:
Prep time: About 25 minutes.
Good for leftovers: cookies, left over? no way!
cost: about $5
servings: varies depending on the size of your cookie. and how much dough you snack on.
The ingredients:
3 tablespoons butter or margerine, softened
1/4 cup granulated sugar
1/2 cup honey
1 egg
1 tablespoon water
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cups rolled oats
1/2 cup boysenberry syrup
1/4 cup chopped walnuts, pecans, or other nuts (optional)
The Process:
Preheat oven to 350 degrees F.
Combine wet ingredients (egg, water, honey, syrup) in a large bowl. Combine dry ingredients in a separate bowl. One third at a time, add the dry mixture to the wet mixture and stir well.
Grease a baking sheet with non-stick spray or butter. Form whatever size cookies you prefer, and place them on the baking sheet. Bake for about 15 minutes; if you do smaller cookies, check after 10 minutes to make sure they don't overcook.
Remove from oven and allow to cool slightly before removing from the pan.
Ok, so these aren't pink. They start out that way, but the pink doesn't show after they cooked- I wonder if it would look any pinker with white flour instead of cornmeal? They're also quite crumbly because I forgot to add the water, but the boysenberry is a nice touch. Next time I will try adding more boysenberry and less honey.
But now I have an idea. I think I should hold a "pink recipe" contest for breast cancer awareness month. any thoughts?
Ok. In reality, finals are fast approaching which means late night studying and being home more hours. And I'm doing a 1 month spending freeze challenge, so if I want semi healthy study snacks while writing my papers, I have to make them myself. And do so without buying ingredients that I'm missing or running low on. That means oatmeal cookies...but I'm low on brown sugar, and I wanted to save it for my breakfasts (i like it on my oatmeal), so I'm using honey instead. and then...i remembered the bottle of boysenberry syrup that stephanie brought over awhile back. I've become something of a pancake snob since learning how to make buttermilk pancakes, and since I don't have any buttermilk left I won't be making pancakes until after may 16, so I thought it might be fun to put that syrup to use a different way. here's to experiments!
A word to the wise on baking experiments: start from known territory. Baking involves chemical interactions and this gives you a familiar launching ground. This recipe was adapted (by which I mean drastically altered) from this Food.com honey oatmeal cookie recipe,
The Basics:
Prep time: About 25 minutes.
Good for leftovers: cookies, left over? no way!
cost: about $5
servings: varies depending on the size of your cookie. and how much dough you snack on.
The ingredients:
3 tablespoons butter or margerine, softened
1/4 cup granulated sugar
1/2 cup honey
1 egg
1 tablespoon water
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cups rolled oats
1/2 cup boysenberry syrup
1/4 cup chopped walnuts, pecans, or other nuts (optional)
The Process:
Preheat oven to 350 degrees F.
Combine wet ingredients (egg, water, honey, syrup) in a large bowl. Combine dry ingredients in a separate bowl. One third at a time, add the dry mixture to the wet mixture and stir well.
Grease a baking sheet with non-stick spray or butter. Form whatever size cookies you prefer, and place them on the baking sheet. Bake for about 15 minutes; if you do smaller cookies, check after 10 minutes to make sure they don't overcook.
Remove from oven and allow to cool slightly before removing from the pan.
Ok, so these aren't pink. They start out that way, but the pink doesn't show after they cooked- I wonder if it would look any pinker with white flour instead of cornmeal? They're also quite crumbly because I forgot to add the water, but the boysenberry is a nice touch. Next time I will try adding more boysenberry and less honey.
But now I have an idea. I think I should hold a "pink recipe" contest for breast cancer awareness month. any thoughts?
Subscribe to:
Posts (Atom)