You will love these two recipes prepared by The Cupboard’s own Kira Weaver!
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.
Janurarys foodie walk is focused on a delicious in season crop, leeks.
Found on the Martha Stewart website, the ever delicious
Carmelized Leek Quiche
- All-purpose flour, for work surface
- 1/2 recipe Pate Brisee
- 2 tablespoons extra-virgin olive oil
- 3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick
- 2 teaspoons fresh thyme leaves
- Coarse salt and freshly ground pepper
- 1 1/2 cups freshly grated gruyere cheese
- 3 large eggs
- 1 large egg yolk
- 1/2 cup milk
- 1/2 cup heavy cream
On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.
Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.
Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.
Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.
We also have a creation from the mind of Marcia.
Gluten Free Mixed Berry Scone Bake
2-3 pounds frozen berries
2 tablespoons lemon juice
1 tablespoon corn starch
2 cups sugar
1 box gluten free scone mix
1 teaspoon cinnamon
1. Heat the berries in a cast iron skillet until juices have released.
2. When bubbly, combine sugar and cornstarch and gently stir into berries.
3. Add lemon juice.
4. Cook until thick, then remove from heat.
5. Make scones according to box, adding teaspoon of cinnamon and drop dollops on top of berry mixture.
6. Bake at 375 degrees for about 10 minutes or until scone topping is golden brown.