Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. [Read more…]
Each February the cupboard has our annual cookware sale. This year the first day of our sale coincides with the monthly Foodie Walk. For that reason we are featuring cast iron cookware pieces in the foodie walk.
First is our cast iron skillet which will be hosting
- 2 cups yellow cornmeal
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 large egg, lightly beaten
- 5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature
- 1 tablespoon vegetable oil
- 1/4 cup plus 2 tablespoons honey
Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.
Place oil and 1 tablespoon room-temperature butter in hotskillet; brush to coat bottom and side. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.
Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
Oven Method: Bake in skillet at 400 degrees for 18 to 22 minutes.
Next is a Family recipe from The Cupboards resident cook, Marcia.
2 pounds ground beef
1 pound ground pork
1 green bell pepper, diced
1 yellow onion diced
3-4 cloves garlic minced
2-3 T Vegetable Oil
3 cans chili beans in sauce
2 cans kidney beans
1 can black beans
4-6 Tablespoons Chili Powder
s/p to taste
Heat oil in the bottom of a cast iron dutch oven, and saute onion, bell pepper and garlic. Add meat and cook until browned. Dump the rest of the ingredients in and let simmer for 20-40 minutes. Longer if desired. The longer it sits on the stove the more the flavors can mingle.