Originally posted on all recipes.com
Ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar (I don't use that much!)
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil (I use coconut oil in liquid form)
*I have also added frozen corn. Just pour some in and mix it before putting in the pan.
Directions:
1. Preheat oven to 400 degrees F. Spray or lightly grease a 9-inch round or square pan.
2. In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, salt and baking powder. Stir in the egg, milk and oil until well combined. Pour batter into pan.
3. Bake 20 - 25 min. until toothpick comes out clean.
Sunday, February 15, 2015
Thursday, February 12, 2015
Cincinnati style chili
I know dad won't like this, but my kids deemed it better than Skyline! A few years ago there was a chili cook off published in Cincinnati Magazine. This recipe was submitted by the chef at Daveeds and is so, so good. Serve over spaghetti or hotdogs with cheddar cheese on top.
1 pound ground beef
1/2 onion, diced
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 1/2 tsp salt
1t chili powder
1/8 tsp ground cloves
6oz tomato paste
4 1/2 c beef stock
1oz dark chocolate
Put everything in a large soup pan. Set temperature to medium high., and bring it to a simmer. Then reduce heat and simmer for 3 hours. Add salt and pepper if desired. It also said to blend it at the end, but I don't do that. Enjoy!
1 pound ground beef
1/2 onion, diced
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 1/2 tsp salt
1t chili powder
1/8 tsp ground cloves
6oz tomato paste
4 1/2 c beef stock
1oz dark chocolate
Put everything in a large soup pan. Set temperature to medium high., and bring it to a simmer. Then reduce heat and simmer for 3 hours. Add salt and pepper if desired. It also said to blend it at the end, but I don't do that. Enjoy!
Saturday, February 7, 2015
Quick and Easy Dinner Rolls
Not sure where on the Internet I originally found the recipe, but this is my go-to recipe for rolls. I never seem to plan ahead enough to make dough that has to rise a few times. It is more like me to check an hour before dinner time to see what I had planned for dinner that night. These only rise for 45 min and cook for 12-15... Very good for a last minute planner. I often through together a batch of these, get the dough rising and then make a soup. By the time the soup is ready, the rolls are, too.
1 pkg quick-acting active dry yeast (2 1/4 tsp)
1 1/3 c. milk (105-115 degrees F)
3 to 3 1/2 c. flour (I use part whole wheat and part all purpose)
3 T oil
1 T sugar
1 t. salt
1 T. melted butter
coarse salt
Dissolve yeast in warm milk in an electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, the oil, sugar and salt. Mix on low until soft dough forms. Cover and let rise in a warm place until doubled, about 45 minutes.
Heat oven to 400F. Spray 12 cup muffin pan with non-stick spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough. Roll in palm of hands and put 3 balls in one muffin cup. Brush tops with melted butter, and sprinkle with coarse salt.
Bake 12 - 15 minutes until crust is light golden brown. Immediately remove from pan. Store loosely covered.
1 pkg quick-acting active dry yeast (2 1/4 tsp)
1 1/3 c. milk (105-115 degrees F)
3 to 3 1/2 c. flour (I use part whole wheat and part all purpose)
3 T oil
1 T sugar
1 t. salt
1 T. melted butter
coarse salt
Dissolve yeast in warm milk in an electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, the oil, sugar and salt. Mix on low until soft dough forms. Cover and let rise in a warm place until doubled, about 45 minutes.
Heat oven to 400F. Spray 12 cup muffin pan with non-stick spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough. Roll in palm of hands and put 3 balls in one muffin cup. Brush tops with melted butter, and sprinkle with coarse salt.
Bake 12 - 15 minutes until crust is light golden brown. Immediately remove from pan. Store loosely covered.
Lentil Soup
OH girls... you have to try this one. It is super easy, inexpensive and delicious. All of us love it! I usually make a batch of rolls and this is a full meal. I found this recipe on food network. Also, the recipe calls for "grains of paradise". You can use plain old cracked black pepper!
Ingredients:
2 T olive oil (I actually use coconut oil)
1 c. finely chopped onion
1/2 cup finely chopped carrots (I use two carrots)
1/2 cup finely chopped celery (I use two ribs of celery)
2 tsp kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes (I use one can diced tomatoes)
2 quarts of chicken or vegetable broth (I have used both and prefer chicken broth)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground grains of paradise (or use black pepper!)
Directions:
Place oil in large soup pan over medium heat. Once hot, add onion, carrot, celery and salt. Sweat until onions are translucent, approx 6 - 7 min. Add lentils, tomatoes, broth, and spices. Stir to combine. Increase heat to high and bring just to a boil. Reduce heat to low. Cover and cook at a low simmer until lentils are tender, approx 35 - 40 min. Using a stick blender, puree to your preferred consistency. ***I use a measuring cup to remove some soup, puree it and add it back in. I continue to do this until the soup is the consistency I am looking for. I still like to have the texture of lentils and veggies but pureeing some makes it less of a broth soup.
Ingredients:
2 T olive oil (I actually use coconut oil)
1 c. finely chopped onion
1/2 cup finely chopped carrots (I use two carrots)
1/2 cup finely chopped celery (I use two ribs of celery)
2 tsp kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes (I use one can diced tomatoes)
2 quarts of chicken or vegetable broth (I have used both and prefer chicken broth)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground grains of paradise (or use black pepper!)
Directions:
Place oil in large soup pan over medium heat. Once hot, add onion, carrot, celery and salt. Sweat until onions are translucent, approx 6 - 7 min. Add lentils, tomatoes, broth, and spices. Stir to combine. Increase heat to high and bring just to a boil. Reduce heat to low. Cover and cook at a low simmer until lentils are tender, approx 35 - 40 min. Using a stick blender, puree to your preferred consistency. ***I use a measuring cup to remove some soup, puree it and add it back in. I continue to do this until the soup is the consistency I am looking for. I still like to have the texture of lentils and veggies but pureeing some makes it less of a broth soup.
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