Wednesday, December 9, 2015
Sunday, October 18, 2015
Saturday, August 8, 2015
Cornbread
I've tried other recipes, from Southern Living to The Pioneer Woman, but nothing beats my mother's recipe. She probably got this from her grandma, or off the back of the corn meal box... or both. In fact, I know it's the recipe from Alber's Corn Meal, but without the sugar.
Scroll down for the scaled down version.
CORN BREAD
1 cup Corn Meal
1 cup all-purpose flour
1 Tablespoon baking powder
1 tsp. salt
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten
HEAT oven to 400°F.
Sift together meal, flour, sugar, baking powder and salt in medium bowl.
Combine milk, oil and egg in small bowl; mix well.
Add milk mixture to flour mixture; stir just until blended.
*Melt 2 Tbls. butter in an 8 inch cast iron skillet. Pour in the batter, and spread out evenly.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
You can bake this in an 8 inch square or round cake pan, just be sure to grease it first. I did that for years, since I thought cast iron was nasty, and hard to take care of... but Mr. Giddy was pining for cornbread the way both our mothers used to make, so I relented and a bought two skillets. I bake it the full 25 minutes in the 8 inch skillet. If you want more crust and less bread, use a 10 inch skillet and start with 20 minutes and then test it.
There's a big myth about cast iron... that you can't wash it with soap. Uh, yes, you should wash it with soap. Just don't scrub it with an SOS Pad. The seasoning on a cast iron skillet is not just the oil, it's polymerized oil. (Polymerized is when the oil gets baked on... and it lasts nearly forever, takes a nuclear detonation to remove, and if you don't believe that, you should see the sides of my stainless steel fryer....)
CORNBREAD FOR TWO
We love this cornbread, but we always have some leftover, and it usually gets wasted. So, I searched for a smaller pan with the idea of cutting the recipe in half.
Isn't this cute?
It's a 6.5 inch cast iron skillet. Got it on Amazon, of course, but Walmart has them sometimes.
This wasn't quite ready, I gave it a few more minutes. It should get a little more golden on top, and the top usually cracks open a bit.
So, here's the deal:
CORN BREAD FOR TWO
1/2 cup flour
1/2 cup corn meal
1.5 tsp baking powder
1/2 tsp salt
1/2 cup milk
2.5 Tablespoons vegetable oil*
1 egg white
1 Tablespoon butter
Mix the dry ingredients together and a medium bowl.
Mix the milk, egg, and oil together, and add to dry ingredients.
Stir it all up, you don't have to beat it smooth, just make sure it's all moist.
Melt the butter in the skillet, then pour the batter in. (set it on a burner at medium heat, but watch it!)
Bake at 400 F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cut in four pieces and serve with butter.
*It's really 2 Tbls + 2 Tsp, which would be 2.67 Tablespoons... you can eyeball this. Just fill the tablespoon twice, then the third time just fill it halfway. Trust me.
You can also bake this in a 6 inch cake pan, start with 20 minutes and test it. It'll take a little longer because it's taller in the middle.
Scroll down for the scaled down version.
CORN BREAD
1 cup Corn Meal
1 cup all-purpose flour
1 Tablespoon baking powder
1 tsp. salt
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten
HEAT oven to 400°F.
Sift together meal, flour, sugar, baking powder and salt in medium bowl.
Combine milk, oil and egg in small bowl; mix well.
Add milk mixture to flour mixture; stir just until blended.
*Melt 2 Tbls. butter in an 8 inch cast iron skillet. Pour in the batter, and spread out evenly.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
You can bake this in an 8 inch square or round cake pan, just be sure to grease it first. I did that for years, since I thought cast iron was nasty, and hard to take care of... but Mr. Giddy was pining for cornbread the way both our mothers used to make, so I relented and a bought two skillets. I bake it the full 25 minutes in the 8 inch skillet. If you want more crust and less bread, use a 10 inch skillet and start with 20 minutes and then test it.
There's a big myth about cast iron... that you can't wash it with soap. Uh, yes, you should wash it with soap. Just don't scrub it with an SOS Pad. The seasoning on a cast iron skillet is not just the oil, it's polymerized oil. (Polymerized is when the oil gets baked on... and it lasts nearly forever, takes a nuclear detonation to remove, and if you don't believe that, you should see the sides of my stainless steel fryer....)
CORNBREAD FOR TWO
We love this cornbread, but we always have some leftover, and it usually gets wasted. So, I searched for a smaller pan with the idea of cutting the recipe in half.
Isn't this cute?
So, here's the deal:
CORN BREAD FOR TWO
1/2 cup flour
1/2 cup corn meal
1.5 tsp baking powder
1/2 tsp salt
1/2 cup milk
2.5 Tablespoons vegetable oil*
1 egg white
1 Tablespoon butter
Mix the dry ingredients together and a medium bowl.
Mix the milk, egg, and oil together, and add to dry ingredients.
Stir it all up, you don't have to beat it smooth, just make sure it's all moist.
Melt the butter in the skillet, then pour the batter in. (set it on a burner at medium heat, but watch it!)
Bake at 400 F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cut in four pieces and serve with butter.
*It's really 2 Tbls + 2 Tsp, which would be 2.67 Tablespoons... you can eyeball this. Just fill the tablespoon twice, then the third time just fill it halfway. Trust me.
You can also bake this in a 6 inch cake pan, start with 20 minutes and test it. It'll take a little longer because it's taller in the middle.
Friday, August 7, 2015
Hamburger Steak for Two
I call this "Hamburger Steak that's Actually Good" because it is. I've never been a fan of hamburger steak, I figured if I was going to eat a hunk of hamburger it was going to be on a bun with cheese... I have eaten some terrible hamburger steaks that were like endless chewing of dry hamburger.... *shudder*
It tastes better than it looks, not that it doesn't look pretty tasty!
HAMBURGER STEAK FOR TWO
1/2 pound lean ground beef
1 egg
1/4 + 1/2 cup cracker crumbs*
1/4 teaspoon garlic powder**
1/4 teaspoon onion powder**
1/8 teaspoon (dash) ground black pepper
2 Tablespoons butter
1 Tablespoon oil
Mix together meat, egg, 1/4 cup cracker crumbs, and seasonings.
Mix it up good. Use your hands, it's easier. Just don't tell anyone.
Divide in half and form into patties. This is were waxed paper comes in handy.
Press some cracker crumbs into the meat.
Then use the wax paper to flip the patties over onto a plate, where you can press some more crumbs into the other side.
Cover the meat with the wax paper and refrigerate for a half-hour or so. This keeps the patty from falling apart when you handle it.
Wash your hands with soap after handling raw meat! And don't wipe your meaty hands on a dish towel and then use it later. If you can't reach the soap and water in between steps, use a paper towel.
Add the oil and butter to a skillet and heat over medium-high heat. If it smokes, it's too hot.
Just look at that happy butter!
And just look at those patties, snuggled up in the skillet. To give you an idea how big they are, that's a 10 inch skillet.
Cook them about 3-5 minutes on each side. Don't let them get black. Overcooking makes them dry and nasty.
My side dishes weren't quite done yet, so I put them on plate and covered them up with anohter plate to keep warm.
Serve with hot noodles, or mashed potatoes, and gravy. You can make good gravy with a can of cream of mushroom soup with a little (about 1/4 cup) water and some beef boullion granules. Or open a can of Heinz beef gravy. It's really good, and on sale it's only $1.
* For easy cracker crumbs, put about 2/3 of a sleeve of saltines in a zip lock bag. Crush with a rolling pin, a glass, or just use your fingers. If you use unsalted crackers, and you really shouldn't, you might need to add salt to the meat mixture.
** Garlic powder and onion powder are the pretty much the same as granulated garlic or onion.
HAMBURGER STEAK FOR TWO
1/2 pound lean ground beef
1 egg
1/4 + 1/2 cup cracker crumbs*
1/4 teaspoon garlic powder**
1/4 teaspoon onion powder**
1/8 teaspoon (dash) ground black pepper
2 Tablespoons butter
1 Tablespoon oil
Mix together meat, egg, 1/4 cup cracker crumbs, and seasonings.
Divide in half and form into patties. This is were waxed paper comes in handy.
Press some cracker crumbs into the meat.
Wash your hands with soap after handling raw meat! And don't wipe your meaty hands on a dish towel and then use it later. If you can't reach the soap and water in between steps, use a paper towel.
Add the oil and butter to a skillet and heat over medium-high heat. If it smokes, it's too hot.
Just look at that happy butter!
Serve with hot noodles, or mashed potatoes, and gravy. You can make good gravy with a can of cream of mushroom soup with a little (about 1/4 cup) water and some beef boullion granules. Or open a can of Heinz beef gravy. It's really good, and on sale it's only $1.
* For easy cracker crumbs, put about 2/3 of a sleeve of saltines in a zip lock bag. Crush with a rolling pin, a glass, or just use your fingers. If you use unsalted crackers, and you really shouldn't, you might need to add salt to the meat mixture.
** Garlic powder and onion powder are the pretty much the same as granulated garlic or onion.
Monday, June 8, 2015
Retro Macaroni Salad
Let's go back to the 50s and 60s... well, I was born in the 50s, but I don't remember them. But my mom used to make macaroni salad for BBQs, or picnics at the coast (the beach to most people, but my folks, especially my dad, always said we were "going to the coast.")
And here's my mom and me at The Coast. (Ft. Bragg, California)
I'm giving you that picture because my mom is so pretty, and because I don't have a picture of the macaroni salad...
If you have some irrational aversion to Miracle Whip, then stop reading right here! You could probably make this with mayonnaise, but it wouldn't taste the same. Mayo has a lot more fat and a lot less zing. It's OK for sandwiches, but not as salad dressing.
Be sure to cook the macaroni in salted water. The Italians say that pasta water should be "as salty as the sea." Wait here while I go to California and check on the ocean...
OK, I'm back. "Salty as the sea" means it tastes salty, but not enough to bring tears to your eyes.
Salad macaroni is best, or small shells. In a pinch you can use elbows.
1960s Macaroni Salad
8 ounces (dry weight) macaroni
1 cup Miracle Whip
3 Tablespoons apple cider vinegar
1 medium cucumber**
1 ripe tomato***
Salt & Pepper
Cook the macaroni in salted water until tender. Drain, and rinse with cold water.
Peel the cucumber, and quarter it lengthwise. Scrape out the seeds and slimy part. Cut into bite size pieces.
Dice the tomato and drain off some of the juice.
Mix the Miracle Whip and the apple cider vinegar together until smooth. (a wire whisk works great)
Mix everything together, and salt and pepper to taste. Cover and refrigerate. It tastes better the second day. I like to add the pepper after it's on my plate.
** It's hard to say how big of cucumber to use. Remember that a really fat cuke has a lot of slime and seeds in the middle. A smaller one is better, use two if you want more cuke pieces. "Snackers" cucumbers are perfect.
***We're not crazy about tomatoes, and I didn't have one when I made it today, so I used a two ounce can of sliced black olives, drained and rinsed. A half a carrot, finely grated, is nice and adds a little color!
If you do use a tomato, drain off the juice and slime. Cut the tomato vertically, and pull the slimy insides out with your fingers. Don't be squeamish, it's fun!
I'm giving you that picture because my mom is so pretty, and because I don't have a picture of the macaroni salad...
If you have some irrational aversion to Miracle Whip, then stop reading right here! You could probably make this with mayonnaise, but it wouldn't taste the same. Mayo has a lot more fat and a lot less zing. It's OK for sandwiches, but not as salad dressing.
Be sure to cook the macaroni in salted water. The Italians say that pasta water should be "as salty as the sea." Wait here while I go to California and check on the ocean...
OK, I'm back. "Salty as the sea" means it tastes salty, but not enough to bring tears to your eyes.
Salad macaroni is best, or small shells. In a pinch you can use elbows.
1960s Macaroni Salad
8 ounces (dry weight) macaroni
1 cup Miracle Whip
3 Tablespoons apple cider vinegar
1 medium cucumber**
1 ripe tomato***
Salt & Pepper
Cook the macaroni in salted water until tender. Drain, and rinse with cold water.
Peel the cucumber, and quarter it lengthwise. Scrape out the seeds and slimy part. Cut into bite size pieces.
Dice the tomato and drain off some of the juice.
Mix the Miracle Whip and the apple cider vinegar together until smooth. (a wire whisk works great)
Mix everything together, and salt and pepper to taste. Cover and refrigerate. It tastes better the second day. I like to add the pepper after it's on my plate.
** It's hard to say how big of cucumber to use. Remember that a really fat cuke has a lot of slime and seeds in the middle. A smaller one is better, use two if you want more cuke pieces. "Snackers" cucumbers are perfect.
***We're not crazy about tomatoes, and I didn't have one when I made it today, so I used a two ounce can of sliced black olives, drained and rinsed. A half a carrot, finely grated, is nice and adds a little color!
If you do use a tomato, drain off the juice and slime. Cut the tomato vertically, and pull the slimy insides out with your fingers. Don't be squeamish, it's fun!
Sunday, March 8, 2015
Frozen Berries
It's not a recipe, it's a hint. And no, it's not a "hack" because hacked berries would make a mess in the kitchen. Yeah, yeah... I know "hack" is the latest buzz word, but really... like "really" is my personal buzz word, said with a grain of sarcasm...
The price of berries varies (hee hee).
Berries usually come in a six ounce container, the price of which varies from 87 cents to $4. Really.
But berries can be frozen! Really juicy ones like blackberries and raspberries will lose a little juice, but if you are using them for baking, or in pudding, or just sugaring them up for something, they're still good.
Rinse the berries and let them air dry (spreading them out on paper towels works well).
Spread the berries out on a cookie sheet so they are not touching each other, and place in the freezer for a couple of hours.
Put your desired portion into a zip lock bag, squeeze out the air, and seal. If you have several small bags, place them in a larger bag for extra protection, and to help keep from losing them to the depth of the freezer where the Abominable Freezer Monster lives.
Blueberries freeze well, and that's what I usually use for my Blueberry Muffins.
I freeze them in 1/2 cup portions, and take a bag out the night before. Pour them into a mesh strainer (a big one, 4 or 5 inches across, not a tea strainer) and set it on a bowl and leave it overnight (or an hour, whichever suits you). And juice will drip into the bowl and not make your muffins soggy. Or, you can add the juice to the cup you measure the milk, before you put the milk in, and get a little more berry flavor, just don't exceed the total liquid measurement.
When it comes time to make the muffins, put some flour in a zip lock bag (1 tablespoon is plenty) and add the berries. Zip it up and shake gently until the berries are coated. Pour them back into the strainer and give it a few shakes and all the excess flour will fall out. Voila! ("yay", not the musical instrument).
This was two tablespoons of flour... too much for a half cup of berries.
And here it is after a few gentle, side to side shakes.
The price of berries varies (hee hee).
Berries usually come in a six ounce container, the price of which varies from 87 cents to $4. Really.
But berries can be frozen! Really juicy ones like blackberries and raspberries will lose a little juice, but if you are using them for baking, or in pudding, or just sugaring them up for something, they're still good.
Rinse the berries and let them air dry (spreading them out on paper towels works well).
Spread the berries out on a cookie sheet so they are not touching each other, and place in the freezer for a couple of hours.
Put your desired portion into a zip lock bag, squeeze out the air, and seal. If you have several small bags, place them in a larger bag for extra protection, and to help keep from losing them to the depth of the freezer where the Abominable Freezer Monster lives.
Blueberries freeze well, and that's what I usually use for my Blueberry Muffins.
I freeze them in 1/2 cup portions, and take a bag out the night before. Pour them into a mesh strainer (a big one, 4 or 5 inches across, not a tea strainer) and set it on a bowl and leave it overnight (or an hour, whichever suits you). And juice will drip into the bowl and not make your muffins soggy. Or, you can add the juice to the cup you measure the milk, before you put the milk in, and get a little more berry flavor, just don't exceed the total liquid measurement.
When it comes time to make the muffins, put some flour in a zip lock bag (1 tablespoon is plenty) and add the berries. Zip it up and shake gently until the berries are coated. Pour them back into the strainer and give it a few shakes and all the excess flour will fall out. Voila! ("yay", not the musical instrument).
This was two tablespoons of flour... too much for a half cup of berries.
And here it is after a few gentle, side to side shakes.
Sunday, February 22, 2015
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