Recipe Review from 11/10/2014

It frikkin' snowed.  Then it got cold!  NOT a happy camper about this.  On the positive side, it was only about 3-4" and not the 8-10" they were predicting.  But, even that small amount was enough to screw up the roads, reminding people that yes, you do have to slow down and keep your distance in the winter.

Bird feeder was put out before the storm hit, and by Tuesday morning I had chickadees, blue jays, and one finch coming. Contemplating if I wish to get a new thistle feeder this year, or just keep my feeding station simple with the seed cake and stand feeder. 

Morning on the homestead

The Meal Plan:
Sun (L) chicken wings  (S) Cassoulete
Mon (yoga)  leftover cassoulete
Tues (OFF!) (L)  leftover rotisserie chicken  (S) leftovers
Wed (AM/PM yoga)  pizza
Thurs (yoga) leftovers
Fri - probably leftovers
Sat (AM yoga sub) out for lunch

Lunches - Cumin and Coconut Squash Soup, crackers, nut cup, apples, yogurt and granola, luna bar



Slow Cooked Cassoulete (modified  Slow Cooker Revolution by America Test Kitchen)
You need a LARGE crockpot for this dish.  A 4-5qt slow cooker isn't going to cut it.  No way. No how.  This barely fit my dutch oven!  So, as you can infer, this didn't get made as directed.  I ended up sauteing the chicken and pork in batches in some rendered bacon fat to lightly brown.  Onions were seared in the chicken/pork drippings, and the pan de-glazed with the broth.   Beans were pre-cooked and ready to go.  Everything was then assembled into the Dutch oven, and baked for four hours at 300*. 

Despite the mid-assembly switch, this turned out our really good.  Creamy, a hint of smokiness from the kielbasa and bacon fat, meaty and hearty.  Perfect with a rustic loaf of sourdough.  This made 8 dinners for two of us.  Yes, it feeds a crowd. 

1.75 lbs de-boned and skinned chicken thighs
1.75 lbs country pork ribs, boned
8 oz kielbasa
2 onions, chopped
1 tsp thyme
6 cloves garlic, minced
1 lb dried navy beans, pre-soaked
14 oz can diced tomatoes, drained
3 1/2 cups chicken broth


Coconut Spiked Squash Soup with Cumin and Ginger (Vegetarian Slow Cooker) vegetarian, gluten free
This dish calls for either pumpkin or butternut squash and I used some of our butternut squash from this fall.  A quick saute to bring out the aromatics, then nearly everything goes into the slow cooker.
The coconut milk, spice and lime juice are added after blending.  

This was perfect for a chili week.  Creamy, smooth, with nuances of the far East and warmer climates.  No one flavor predominates; its a perfect balance of flavors.  This made enough for a full weeks lunches for me.  

2 onions, chopped,
2 carrots, peeled and diced
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp ginger, grated or minced
1 tsp minced gingerroot
1 tbsp cumin
1/2 tsp cracked peppercorns (I like coarsely ground)
1/2 tsp salt (I omitted)
6 cups cubed pumpkin or butternut squash
5 cups vegetable stock, divided
1 cup coconut milk
1/8-1/4 cayenne pepper
2 tbsp lime juice

1) Saute onion, celery, and garlic in a large skillet until onions are soft.  Add garlic, ginger, cumin, salt and peppercorns and cook until fragrant.  Add 1 cup broth, stir to combine,.

2)  Combine broth mixture, squash and remainder of vegetable broth in slow cooker. 

2)  Cook on low for 6-8 hours or high for 4.  Using and immersion blender, blend until smooth.

3) Add in coconut milk, cayenne pepper, and lime juice, stirring well to combine and heat for 15 minutes to combine flavors.   


Fluffy Cornmeal Pancakes (from Eat Cake for Dinner from Cooks Country) 
I was watching Cooks Country on TV this past weekend and caught the end of a review on cornmeal pancakes.  I made the Husband look up the recipe on their website - because the current season is "supposed" to be available, but I'm never sure if PBS is showing the most current season.  Nope.  Not available.  But!  He did find someone who had posted the recipe!  YAAAYYY!!!

These are AWESOME!  Like gimme! gimme! gimme! awesome!  Lite, fluffy, full of corn bready goodness.  Easily my new favorite pancake.  And don't be throwing those leftovers away!  These reheat better than regular pancakes.

GO MAKE THEM!

photo from www.eatcakefordinner.net

1 1/4 c. cornmeal

1 3/4 c. buttermilk, divided

2 Tbl. unsalted butter, cut into cubes

3/4 c. all-purpose flour

2 Tbl. sugar

1 3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 eggs

In a large glass bowl, whisk together the cornmeal and 1 1/4 cups of buttermilk.  Add the cubed butter. Cover bowl with plastic wrap and microwave for 60-90 seconds until edges are just set, stirring halfway through.  Let sit for 5 minutes with the plastic wrap on.  This will help prevent the pancakes from being gritty.

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.  In a small bowl, whisk together the remaining 1/2 cup of buttermilk and two eggs.  Remove plastic wrap from cornmeal mixture and whisk in the egg/buttermilk mixture.  Then, pour in the dry ingredients and stir until just combined.  Allow pancake batter to sit for 10 minutes.

Set griddle at 350 degrees and grease.  Use 1/4 cup of batter per pancake and pour onto griddle.  Cook for 2 minutes, flip and cook another 2 minutes or until lightly browned and cooked through.  Set on a wire rack over a baking sheet and keep warm in a 200 degree oven while you finish cooking the remaining pancakes.  Serve with butter and syrup.  Makes around 14 pancakes.