Archive for December, 2013

28
Dec
13

cornbread stuffing

The stuffing for Orange Glazed Turkey with Cornbread Stuffing

corn bread stuffing for about an 18 lb turkey
Recipe for cornbread

2 1/4  cups corn meal
2 1/4 cups  white flour
1\2 cup sugar, more or less to taste
2 1/4 tablespoons baking powder
2 1/4  teaspoons salt
-———-•—————–

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1/2  cup or more  oil
2 1/4 cup milk
2 1/2 eggs beaten

Recipe multiplied from original Indian Head yellow corn meal

Mix dry ingredients
Mix wet ingredients
Combine both mixing with a spoon
Adjust flour and liquids if too thick or thin
Pour onto a parchment papered sheet pan

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Bake about 425 degrees 20 or so minutes

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Run under broiler if necessary to brown top.

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Cool, then with a pizza cutter, cut into cubes.

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IMG_4198taste test

Let dry , store in  container till needed.

now that the cornbread is done,

2 lbs sausage

about 4 cups each celery, onion, diced

2 tablespoons diced garlic

oil, for sauteing, about 2 tablespoons

thyme, sage, etc, or Bells seasonings to taste

12 cups cornbread prepared stuffing mix, (or cornbread from above)

2 -3 granny smith apples , cored, peeled and diced

1 cup each dried apricots,and dried cherries (I used diced dried dates)

salt and pepper to taste

1 to 2 cups chicken broth

________________________________________________________________

brown the sausage , breaking them up, 10 to 12 minutes. remove to large bowl

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wilt the onions, celery and garlic with the oil over low heat , sprinkle with the thyme and sage.

add to the sausage

IMG_4219(the green glob is the celery onion mixture I prepared a day before and placed in a rectangular container)

toss in the cornbread cubes along with fruit

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season with the salt and pepper

 

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drizzle in the broth, to desired consistency

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toss well

IMG_4221the only shortcut in this recipe was that I used a rotary slicer to chop the onions and celery instead of by hand

28
Dec
13

Breakfast

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Baby spinach, eggs, grated Romano , salt pepper.
On a spent grain flatbread.
Mexican coffee

28
Dec
13

orange glaze

One of the components for Orange Glazed Turkey with Corn Bread Stuffing.

Utilizes Orange Maralade

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IMG_4246This is how it looked after baking…..about 5 hours, stepped temp from 325 to 350.

Apply the  glaze last 30 minutes of cooking.

NOTE : Highly advised to use a meat thermometer (not shown here), if you glaze the bird the manufacturers supplied POP UP thermometer, gets glued  stuck by the glaze, and will not correctly indicate. Once the bird was out of the oven, and I cleaned the pop up, it popped up.

The bird was a tad overdone to my taste. but none the less fully cooked for a stuffed bird.

I’ll be posting more of the recipe in another post.  It will cover the cooking technique for the recipe.

Addendum:

looking over the photos, No I didn’t strain it, orange zest and all was used.

22
Dec
13

White Chocolate Cranberry Clusters

made by Diane S. Metro

2 cups all bran cereal (Kellogg’s)

1 and 1/2 cups sweetened dried cranberries (Craisins)

12 oz white chocolate melting disks , or white chocolate chips

1 cup white chocolate chips

combine cereal and cranberries in a bowl.

in another bowl melt the disks, or chips

pour over the cereal mixture and stir until well combined

stir in white chocolate chips

working quickly form into well packed tablespoon sized balls

place on a parchment lined cookie sheet and refrigerate until set.IMG_4200

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22
Dec
13

Orange Marmalade

what are you going to do with 10 lbs of oranges ?

I bought some at the warehouse club and one of the components for Christmas dinner calls for orange marmalade.

I looked up several recipes one I found  on

http://fourclankitchen.wordpress.com/2013/02/23/small-batch-orange-marmalade/

was a basic recipe enough to get started.

six large oranges were enough to make a batch.

IMG_4170cut off the tops and bottoms

IMG_4171peel the skins with a vegetable peeler

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IMG_4173with a sharp knife cut the rind away

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IMG_4175dice the orange

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IMG_4177chop up the skin to fine dice

this could be done in a food processor.

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IMG_4180put the diced oranges and diced skin in a pan

IMG_4181my own addition is a lemon and some ginger

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IMG_4183a starting point is 2 cups sugar

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IMG_4188the mix was simmered and boiled to about 200 degrees

taste test and adjust for sweetness, I didn’t add anymore sugar.

put some on a dish in the fridge to test for consistency

IMG_4190let cool and place in jars

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21
Dec
13

shopping

last minute Christmas food shopping, having dinner at home for Christmas with guests.

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12
Dec
13

fried chicken lasagne

Something like chicken and noodles or pasta was in my mind to cook, with gravy, so…….

The  chicken cutlets were used to make a lasagne with them.

I’m pretty much at a loss as to what to do with chicken breast.

I would rather have thighs and legs, but a good cook will make the best of what he/she has available.

Usually most packaged chicken breast now a days are very large and thick.

These I sliced horizontally to thin pieces rather than pound them.

I was able to get up to three fillets from a single breast.

Flour mixed with salt and pepper and spent grains was used to coat the breast and then fried in a small amount of oil  as necessary.

Place on a paper towel ready for assembly.

IMG_4103Chopped brocolli, grated cheese, a combo of parmigiana and Romano was used.

Not shown was gravy that I made from the drippings in the fry pan that was used to fry the chicken.

The pre-fab  lasagne noodles were on the shelve, I was going to make fresh pasta wide noodles but these would speed up the process.

They remind me of the corrugated fiberglass panels that you get (or used to get) from the home supply center.

They are thin gauge and don’t require cooking.

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basically  layered  chicken, broccoli and cheese, both with gravy added between the noodles.

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Three noodle panels per layer fit in the dish

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The instructions call for covering the dish with foil and bake at about 350-375 degrees then uncovering the dish and continue baking.

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Water was added to the pan because the dish was dry and returned to bake again.

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IMG_4113The next time I would used regular lasagne noodles or make my own, the noodles used here are very thin.

Lasagne is always good leftover and provided several meals.

All n’ all, a good use for chicken breast.

Other possibilities would be cubing the breast and combining with elbow macaroni and the broccoli and cheese with gravy and bake in a casserole.




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