Monday, September 21, 2020

Cornbread in the Toaster Oven

 I've been a member of this group, MultiCooker Mondays for a few months now.  Sue of Palatable Pastimes started the group and asked us to share recipes using a variety of small kitchen appliances other than our stoves.  

Corn Bread

I have a few tried and true small kitchen appliances and use them, a lot.  I even have a Sous Vide, but haven't really played with it a lot.  It's actually been a bit of a dud for me.  I may play with it more now that I'm not working.  

But... This post is actually about one of the many things I've used my little Black and Decker Toaster Oven for.  

This is a basic, basic Toaster Oven and I'm continually surprised at how versatile this little thing is.  I keep thinking up new ways of using it.  

This month, I baked some cornbread in it.  I even used a mix, which is something I rarely do.  But I needed some cornbread for another recipe, Savory Corn Cheesecake, so I picked up a package of Jiffy Corn Muffin mix.  (I even used the toaster oven to bake the Cheesecake in).

Jiffy Corn Bread


I made the cornbread my own though.  Instead of using milk, I used a mix of my homemade Créme Fräiche and Buttermilk.  It did add a little something extra.  I think I've been in the south too long, cause when I tasted the finished cornbread, I thought it was really sweet. I'm used to the way we make it in the south now. No sugar added. 

Corn Bread

 But it was still good, especially with some butter and honey on top.  The butter melted fast.

Corn Bread
I ate it with a fork, cause I really don't like sticky fingers.

Corn Bread

I did bake it in a smaller pan than they suggested, but it worked out so well. This 5x7 inch dish fits perfectly in my toaster oven.  
After using about a third of the cornbread in the cheesecake, I just kept slicing and eating it, but I did save a little and ate it with some collard greens and it was amazing.  I thought I'd taken pictures, but it's nothing more than a happy memory as is the cornbread.    


Toaster Oven Cornbread

Yield: 4-6 servings
Author: Sid's Sea Palm Cooking -
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Baked in a small pan, this cornbread is quick and easy to make in your toaster oven. No need to warm up the house to make.

Ingredients:

  • 1 package Jiffy Corn Muffin Mix
  • 1 egg
  • 1/3 cup mixture of buttermilk and Creme Fraiche

Instructions:

  1. Mix together and bake in a greased pan which will fit into your toaster oven at 350 degrees for 20 minutes or until done.
Created using The Recipes Generator

Multicooker Monday September 2020:

Recipes using the Instant Pot, Slow Cooker & More

Continue Reading
5 comments
Share:

Saturday, September 19, 2020

Ground Beef and Butternut Squash Soup for Soup Saturday Swappers

Wow, where does the time go?  I know cliche, but as I get older it seems like the time stream has sped up, and I keep getting surprised when something comes up suddenly, cause I swear I still had time.   

You see, it's time for Soup Saturday Swappers and well, gee, I'm getting in under the wire here.  sigh.

This group was started by Wendy of A Day in the Life on the Farm, and every month we make a different soup, inspired by a theme.  This month it was Beef Soup or Stew.  

Rebekah of Making Miracles is our hostess this month and her suggestion was Beef Soup or Stew.  

(In the original post I forgot to mention and thank her for the suggestion, I'm trying to make it up now.)


Ground Beef and Butternut Squash Soup


It's not quite soup season here in Florida, it's hot, and we're still in the grips of Hurricane season and I, along with many others are keeping a very close eye on any and all activity off the coast and in the Gulf of Mexico.  

Personally, I'm ready to duck and run.  

I've also been making a fair amount of soup lately, cause I like a bowl of soup for lunch or dinner.  It fills me up, tastes great and is low, usually, in calories.  I've been freezing it in single portion sizes. 
All of which is leading up to this.  

I went searching on google, and found my inspiration here but of course, I did play a little with it as well.  Cause you know, I had to.   

The kale I was going to use for the soup, well, it wasn't worth the energy to cook.  But I had some leftover Collard Greens so I subbed that in, and well, here's the soup.    

I have to say, I loved this soup.  The contrast between the slightly sweet of the Butternut squash and the zestiness of the soup.  Although I did pair it with a slice of my No-Knead bread.  They made a good pair.  

Ground Beef and Butternut Squash Soup

I had to boast a little, this was the bread that went so well with the soup this month.  No Knead bread made with the whey from a batch of Ricotta Cheese I made earlier. 

No Knead Bread



But don't stop at my recipe, keep scrolling down and check out what my fellow Soup Swappers came up with this month.  

 

Ground Beef and Butternut Squash Soup

Yield: 6 servings
Author: Sid's Sea Palm Cooking -
Prep time: 6 MinCook time: 30 MinTotal time: 36 Min

Ingredients:

  • 6 cups Homemade Chicken or Vegetable Stock
  • 4-6 oz. Lean Ground Beef
  • 1 large or 2 small garlic cloves, slivered
  • 1 tablespoon EVOO
  • 1/2 cup chopped Leeks, white part
  • 1 cup peeled and cubed Butternut Squash
  • 1 cup chopped tomatoes (I use some from my freezer)
  • or
  • 1  15 oz. can diced tomatoes in juice
  • 1 cup collard greens
  • Salt and pepper to taste
  • To serve - top bowls with 1 teaspoon finely minced Chives

Instructions:

  1. Saute the beef in the olive oil, until done, then add the garlic and leeks to the meat and let cook for a couple of minutes.  Add the stock, and the rest of the vegetables and cook for an additional 20 minutes or until the butternut squash is cooked.  
  2. Serve hot with a slice of bread and sprinkle of fresh chives.

You can also make this totally vegetarian just by leaving out the ground beef.  

Created using The Recipes Generator

Continue Reading
8 comments
Share:

Monday, September 14, 2020

Babki Śmietankowe (Cream Tarts)

 I'm having way too much fun with this group, Baking Bloggers.  But this month was challenging. Well, the recipe I chose was. 

That dough, grrrrrr

At any rate and to stop rambling on.  The assignment this month was to bake something from Poland.  Sue of Palatable Pastime is our hostess.  We bloggers do get to vote on a theme for the month, and this month it was Poland.   

I'm not that familiar with Polish cooking apart from pierogies, which I absolutely adore, and need to  make again.  (note to self)

So I went to my favorite cookbook resource, not google.  And found this recipe in the Poland section.  The cookbook series is Women's Day Encyclopedia of Cookery.   It also happens to be the first cookbooks I pick up when I'm looking for something a little different.   

I made these Cream Tarts, at least that's what the original recipe called them. 

Babki Śmietankowe (Cream Tarts)

 

I think they actually should be called Custard tarts?

Babki Śmietankowe (Cream Tarts)


I will say I will probably never make this again, unless I fancy up the custard a little more. It was lacking, something.   

Not to mention that the dough, well, let me just say this, it would not behave.  It kept breaking apart when I tried to roll it out, and I ended up adding a teaspoon of heavy cream to it, just so I could roll out some of it. 


 

Babki Śmietankowe (Cream Tarts)

Yield: 6 tarts
Author: Sid's Sea Palm Cooking -
Prep time: 10 MinCook time: 30 Mininactive time: 10 MinTotal time: 50 Min

Ingredients:

Dough
  • 1 cup Sifted AP flour
  • 4 1/2 tbsp soft butter (melted)
  • 2 egg yolks ( Use large eggs or 3 small egg yolks)
  • 3 tbsp. icing sugar
  • 1 tsp. Heavy Cream
  • butter for lining tart molds
Custard Filling
  • 3 egg yolks
  • 1 tbsp sugar
  • 1/2 tsp chocolate rum extract (you can use vanilla extract or your own favorite liqueur or extract here)
  • 1 cup heavy cream

Instructions:

Dough
  1. Sift flour, combine with butter, egg yolks, cream and sugar and divide into 3 parts. Roll out 2 parts. Butter fluted tart molds and line with the rolled out dough.  
  2. Cut out the 6 rounds to top the custard in the filled tarts, set aside.
Filling and assembly
  1. Whisk together the egg yolks, cream, sugar and extract.  In the top part of a double boiler combine cream with egg and sugar mixture and cook, stirring constantly, until mixture thickens. Do not let it boil. Allow custard to cool and use it to fill the pastry lined pans. Cover filled tarts with remaining dough the rounds you already rolled out.  Bake in a pre heated oven 350 degrees for about 30 minutes.  The custard will set completely makes about 6 medium tarts.

NOTE:  The original recipe did not call for cream in the dough. I found it too hard to roll out, as originally written so I added the cream.  

Created using The Recipes Generator

Baking Bloggers

September 2020: Polish Baking

Continue Reading
16 comments
Share:

Friday, September 11, 2020

Cilantro Pepper Sauce

 I made this sauce to top the Savory Corn Cheesecake.   I only used a little bit, cause honestly, a little goes a long way, flavor and spice wise.  And I wanted to play with the little bottle of Tajin seasoning I picked up the other day. 

I then proceeded to top some scrambled eggs, a cheese enchilada and other assorted dishes until I ran out.  

Not only did this make my mouth sing, but it got up and did a nice tap routine and a tango.

TMI?

Don't worry, I won't overshare any more, but will share this recipe.

In some respects it's similar to a Zhoug, but there's no garlic or onion in it.  

Cilantro Pepper Sauce

Cilantro Pepper Sauce

It's very simple.   

I did try to mix everything up with my little food processor but ended up getting the immersion blender out and using it. I thought that the sauce was too runny, so I added a little more cream and took advantage of the immersion blender and whipped it up a bit. That thickened the sauce beautifully. 

When I did a final? taste test, decided it was missing, something.  So I sprinkled some Tajin seasoning on top, and that was it.  

Cilantro Pepper Sauce on top of Savory Corn Cheesecake

 I've tried stirring a little of the Tajin into some of the sauce, but I think it tasted better sprinkled on top. 

Cilantro Pepper Sauce

Yield: 3-6 servings
Author: Sid's Sea Palm Cooking -
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
This spicy sauce is a perfect topping for the Savory Corn Cheesecake or on top of Scrambled Eggs or ?

Ingredients:

  • 2 tsp, Cilantro Paste (from the tube)
  • 2 Serrano Chiles
  • 1/2 fresh roasted Hatch Chile, peeled, seeded and chopped
  • 1 Tbsp. Chopped Tomato
  • 2 Tbsp. Heavy Cream
  • 1 Tbsp. Creme Fraiche or Sour Cream
  • 1/2 tsp. Tagine Seasoning

Instructions:

  1.  Mix all the ingredients together in a food processor or use an immersion blender to make sure that it is processed to a heavy cream like texture.
Created using The Recipes Generator

Continue Reading
1 comment
Share:

Thursday, September 10, 2020

Savory Corn Cheesecake

 Every so often I participate with other bloggers in the Improv Cooking Challenge. Our hostess, Nicole  of Cookaholic Wife challenges us to use two separate ingredients in a recipe and then post about it.  

I've participated in the past and had fun with it.  This month we're tasked with making something with Cheese and Corn. 

My first thought was Cornbread with Cheese and Corn, but I wanted to do something a little more challenging. 

Especially with all the cream cheese I had in the fridge.  

So I thought, I wonder if I can do a Savory Cheesecake.  

Savory Corn Cheesecake

I googled and found one recipe.  It happened to be vegan and I'm bookmarking it to make for my daughter who is vegan, but I'm not. 

So...

I played, and came up with something that my mouth sang about.  This is so simple and you don't need to add a lot of seasonings to it, the cream corn comes through beautifully. 

Breakfast...

Savory Corn Cheesecake

 Lunch...
Savory Corn Cheesecake

You can see a few of my previous 'challenges' at the end of the post. 

Savory Corn Cheesecake

Yield: 2 servings as a light lunch or 8 appetizer sized servings
Author: Sid's Sea Palm Cooking -
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
This is a light custard like cheesecake that is perfect served with a small salad for lunch or as an appetizer.

Ingredients:

  • 4 oz. softened  Cream Cheese
  • 1 egg
  • 1/2 cup creamed corn
  • 2 tablespoons heavy cream
Crust
  • 3/4 cup cornbread, cooked and crumbled
  • 2 + teaspoons melted butter

Instructions:

Crust
  1. Fits a 4 inch Springform pan.
  2. Crumble the cornbread and mix with the melted butter. Press into the base of a 4 inch springform pan.  Bake at 350 degrees for about 10 minutes to set. 
Filling
  1. Mix the cream cheese, egg and heavy cream together until smooth.  Add the creamed corn and mix well.
  2. Pour into the prepared springform pan over the crust. 
  3. Bake in toaster oven for 45 minutes at 375 to 400 degrees until browned and set.
  4. Remove from oven.  Let sit for a few minute and then loosen the cheesecake along the sides and then release and remove the sides of the pan.
  5. Slice and serve with a sprinkle of Tagin seasoning on top if desired.
  6. Can also be served with a dollop of a Cilantro Pepper Sauce

Optional:  Add a sprinkle of Tajin seasoning on top to serve.  

Created using The Recipes Generator
September Improv Cooking Challenge

Continue Reading
4 comments
Share:

Monday, September 7, 2020

First Monday Favorites

 I kinda feel silly posting this, because I really haven't been making many new things the past few months. Between a bout of sciatica and not going anywhere, I've not been making a lot of new dishes or posting about them. 
In fact last month, I posted twice, and one of them was all about how to make your own roasted, salted Almonds for snacking.

So simple, but it's tasty, and hits all the right spots for snacking.  I've gone through several pounds of almonds over the past few months, and will probably go through more in the future. 

 Here it is, in all of its glory, Roasted and Salted Almonds.   

I did them in the Toaster Oven as part of a MultiCooker Monday event.   

Salted Roasted Almonds

 

If you'd like to join in and link up your favorite recipe from last month, just click on the link up button.

 

First Monday Favorites

 

You are invited to the Inlinkz link party!

Click here to enter


Continue Reading
1 comment
Share:

Thursday, September 3, 2020

Biscuits, Southern Style

 A few years ago, well, actually many years ago, I was watching a talk show, and the guest cook was an older lady from the south, demonstrating how to make biscuits.
Biscuits Southern Style



I watched as she demonstrated, to the dismay of the hostess, how she'd been making biscuits for years.

She eschewed, or ignored the bowl and spoon that had been laid out for her to use, and I'm sure it was staged that way, and went straight for the sack of self rising flour.  She grabbed the jug of buttermilk, poured some directly into the bag, and started mixing up the biscuits.   She made a point of the fact you used just two fingers to mix it together, and just until it all came together in a ball. Then you pulled that mixed ball out of the sack, flattened it out a little, until it was a half inch or so thick and cut the biscuits out of the flattened dough.

What got to the hostess was the sack of self rising flour was then put aside and as the older woman said, you didn't mess around when you had a hungry family to feed, and the flour was just fine as it was.  You used it up until it was gone. 

As I remember it, she poured about a cup of buttermilk, or at least it looked like a cup or so into the mouth of the sack, but I didn't have a sack of flour, I had a bowl filled with flour and I just wanted to make a couple of biscuits for myself.

So I poured some buttermilk in, about a half cup, OK so I measured it.  I had two cups of Self  Rising flour in the bowl already.  I then took that lady's stricture to heart and used my index and middle finger to mix the buttermilk into the flour.   I did add a couple more things to it though.  Recipe is at the end here.  I also added in some Créme Fräiche I had in the fridge.   I do make own, and it is amazing.
 
I started out using a glove to mix the dough with, but...

Biscuit Dough
I ended up discarding the glove and using my bare hands at the end.  The dough was sticking to the gloves.
 

Biscuit Dough

After pressing it out on the reusable parchment paper, I cut some rounds into it and baked them
Biscuit Dough
Look at the gorgeousness.
Biscuits - Southern Style
Look at the texture on these. I was so proud, I had to point an arrow at it.
Biscuits - Southern Style
If you don't have sausage gravy, just drown them in butter and home made Strawberry Jam. You can also make your own Homemade butter. I usually keep some in the freezer but didn't get it thawed out in time for these.
Biscuits - Southern Style
I'm not saying how many I 'taste tested'...
Biscuits - Southern Style


I did see a hint somewhere on FB, to pat the dough out on a baking sheet, and cut the biscuits on it, and then bake the whole pan. So I did, as you can see in the pictures. 
 
This is a major hint here, but when cutting biscuits out, you press down with the biscuit cutter, but DO NOT TWIST, cut straight down. Otherwise, you don't get the rise out of the biscuits that you could have gotten.  

And let me tell you, these biscuits not only rose HIGH, but, more important, they tasted amazing. I just measured them, they actually rose to 11/4 inches.  Best rise I've ever had.



Biscuits - Southern Style

Yield: 5-6 Biscuits
Author: Sid's Sea Palm Cooking -
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
These are light, flavorful, and totally delicious. Depending on the size of your cutter, you can get up to 6 biscuits with some totally delicious off cuts you can nibble on before serving the rest of them up.

Ingredients:

  • 2 cups Self Rising Flour - White Lily Brand if you can get it.
  • 1/4 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/2 cup Buttermilk + 1-2 tablespoons if needed
  • 1/4 cup Creme Fraiche or Full fat Sour Cream
  • 1-2 tablespoons melted butter

Instructions:

  1. Preheat oven to 450 degrees
  2. Mix dry ingredients together and then add the wet.  Mix together until it just forms a ball. If needed, add more buttermilk, until you get a nice stiff dough, but don't overwork it.
  3. Place the ball onto a parchment covered baking sheet and pat out to 1/2 inch thickness.    Using a biscuit cutter, cut down into the dough, straight down, no twisting as many as you can. Don't remove the biscuits, just bake them that way.   You can snack on the off cuts or serve as is.  You won't be sorry.
  4. Brush tops of biscuits with melted butter after baking.  
Created using The Recipes Generator


Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes 

Continue Reading
No comments
Share: