Eat Something











{October 11, 2008}   Daddy’s Cornbread (Muffins)

Daddy’s Cornbread (Muffins)
1 lb bulk pork sausage, browned and drained
2 c sharp cheddar
1 batch cornbread batter (or cheat like I did this time, 2 boxes jiffy mixed up)

Mix up your cornbread batter and fold in your meat and cheese… I used silcone muffin cups, but if you don’t have or want to use those, you’ll probably want to use paper liner to prevent the cheese sticking to your pan…

Advertisements


{October 6, 2008}   Pitty Pat’s B-day Polenta

The baby’s finger food b-day dinner (from last month’s catch up, obviously)…

Pitty Pat’s B-day Polenta
1 lb ground pork + lots of seasonings (if you aren’t concerned about the salt/sodium you can just use a ready made sausage–but I you know babies/salt)
1/2 yellow onion, diced
1/2 c finely snipped or diced dried tomatoes (dried but a bit moist, like raisins, and preferably not in oil)
1 roasted bell pepper, skinned, seeded, and diced (I did green but if you aren’t making your own, the red ones are fine)
2 c cornmeal
about 2 T sea salt (might be a little shy of this really, as I don’t officially measure, but the point is it’s kind of a lot… if you undersalt it before you cook it you won’t be able to redo it and hence will never have the chance to bring out the flavor of the cornmeal again… but if you’re a learn-the-hard-way type try boiling cornmeal in unsalted water just for kicks, and when you’re ready to eat you’ll know what you should do next time…)
2 qts – 9 c water (I reckon you could use some broth if you want, and if you use canned or salted broth you can obviously cut back on the salt a bit… but frankly salt water is cheaper, and you’ll have plenty of stuff in this so flavor won’t be a problem…)
1-2 jars of italian marinated mushrooms, drained (or undrained the liquid can replace some of the water if you’d like, but add the liquid at the same time as the water)

Mix up the pork and seasonings and test a pinch of your sausage (ie. cook it up a taste it)… if it’s ok, finish cooking the rest with onion (otherwise tinker and test another pinch, etc…) once all the sausage is well browned and the onions translucent… add your liquid and let it start to come to a boil… meanwhile, chopped and add the tomatoes and peppers… when the liquid is boiling, reduce to medium low and mix it the polenta S L O W L Y and let simmer stirring as often as you can until it thickens up and pulls from the sides, around 20-30 mins… Then add your drained mushrooms, butter and parm and turn out onto a pan or into a casserole dish and let cool a bit to set up and then slice and serve (or slice and fry/bake/grill and serve)…



{August 26, 2008}   Squash Hushpuppies

This is a huge favorite here… and was even a hit with the not-so veggie interested in-laws one Thanksgiving. Family, guests, the kidlets everyone who’s eaten them seems to like them… of course maybe it’s just shock that there’s squash in there, I dunno.

Silence those puppies...with squash! LOL

Silence those puppies...with squash! LOL

At any rate, I love them and figured as long as we are frying and he’s home I’d get the Hubs the help me make these. I premixed them and let him have at it after the meeting, while I sat with the homework king… This is the orginal recipe, as again it’d be hard to get your hands on… I tend to add salt and onion/garlic powder, and pre-cook the diced onions–but mainly do it pretty close to as is, so there’s no need for both versions… (oh and the italics are mine to make sure you don’t overlook this as it is commonly overlooked, and it does matter so add leavening if yours is plain)

Squash Hushpuppies (by D. Holmes, from the Tylertown Cooking with Friends cookbook, p 93)
2 c cooked squash, drained and mashed
3/4 c self-rising cornmeal
1 egg
1 med onion, finely chopped
1/2 c buttermilk

Mix well an drop in hot oil. Keeps well. May be frozen and reheated in the microwave.



et cetera