Foodie Walk Recipes: March

In honor of St. Patrick’s Day, we prepared Guiness Gravy with Bangers and Mash. Hope that you love them as much as we do!

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Dal Tadka and Coconut Rice

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…]

Cast Iron Cooking

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

Emeril’s Cast-Iron Honey Cornbread


  • 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


  1. 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.

  2. 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.

  3. Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.

  4. Oven Method: Bake in skillet at 400 degrees for 18 to 22 minutes.

Next is a Family recipe from The Cupboards resident cook, Marcia.

Classic Chili


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.

Simple and In Season

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.



Christmas Morning

Our last foodie walk of the year is tonight! Marcia has prepared some delightful breakfast items that would go wonderfully on Christmas morning.



 Crockpot Casserole

  • 1 (30 oz) package frozen shredded hash brown potatoes
  • ½ lb ground sausage (I used Jimmy Dean), browned and drained
  • 1 lb bacon, cooked and chopped
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 onion, diced
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon sugar
  1. Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
  2. Layer half the hash browns in the bottom of the slow cooker.
  3. Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
  4. Whisk together eggs, milk, salt, pepper, and sugar.
  5. Pour egg mixture over hash brown and cheese layers.
  6. Cook on low for 8 hours on low or 4 hours on high.

Cherry Cane Danish


2 rolls Pillsbury crescent sheet ( Yes! You can buy them in sheets now)

1 can pre-made cherry pie filling

1 block (8oz) Cream cheese

1/4 c. Powdered sugar

1 t. Vanilla


Mix the cream cheese, vanilla and sugar together until well blended.

Spread out 1 1/2 sheets of dough to make a cane shape.

Gently spread out the cream cheese mixture over the cane, leaving about a quarter inch of dough showing.

Dollop and spread the cherry pie filling over the cream cheese.

With the remaining dough cut strips. Lay them diagonally across the cane.

Bake at 375 degrees until done, usually about 13-15 minutes.