Cast Iron Cornbread

I make this in a cast iron dutch oven. It can be made in an 8 x 8 brownie pan as well.

This is my original recipe.

Ingredients:

2 tbsp butter, softened
1/2 c milk
1/2 c sour cream
1/3 c sugar
1/2 c mashed potatoes (leftovers work perfect)
1/2 tsp salt
3 tsp baking powder
1 c yellow cornmeal
1 c all purpose flour

Directions:

  1. Preaheat oven to 425 F. PLACE CAST IRON DUTCH OVEN INTO OVEN WHILE IT IS PREHEATING.
  2. Mix wet ingredients in kitchenaid.
  3. Mix dry ingredients in other bowl.
  4. Add dry ingredients to wet ingredients in kitchenaid. Mix well.
  5. Take cast iron out of oven. Add 2 tsp of butter and swirl around until bottom of pan is coated.
  6. Add batter to cast iron.
  7. Bake (without lid!) for 30 min.
  8. Cool, cut and enjoy!

Note: If you make potato soup and have leftovers, you can use that as well, or corn soup or mushroom soup. Adjust the milk content downward to compensate for the liquidity of the soup. Cornbread batter has the consistency of thick pancake batter.

Optional: Chop a jalapeno into the batter if you like your cornbread spicy.

 

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Stuffed Eggplant Poriyal

This is a South Indian style stuffed roasted eggplant adapted from the book “Dakshin”.

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Stuffing:

VAGHAR:

1 tsp oil
1 tbsp coriander seeds
3/4 tbsp black gram dal OR  urad dal, picked over and rinsed
3/4 tbsp bengal gram dal OR yellow split peas OR chana dal, picked over and rinsed
1 tsp cumin
1/2 tsp hing
1/2 dried red chili

ADD:

1/2 c flaked coconut (or 1/2 fresh coconut, grated), dry roasted till brown
salt to taste
a spoonful of tamarind concentrate
a little water

THEN:

Blend it all together into a thick paste.

STUFF paste into 2-3 baby eggplants.

Eggplants should be slit into quarters lengthwise, and not cut through entirely.

Fill the eggplant slits with stuffing and set aside.

NOTE: Slit eggplants only AFTER stuffing is ready, or eggplants will become discolored.

THEN:

VAGHAR:

3 tbsp oil
1 tsp mustard seeds
1 tsp cumin
1 tsp black gram dal OR urad dal, picked over and rinsed
1 tsp bengal gram dal OR yellow split peas OR chana dal, picked over and rinsed
1 red chili, halved
a few curry leaves

ADD:

Stuffed eggplants, salt to taste, and a little water.

Sprinkle leftover stuffing over eggplants.

Cover and simmer over low heat until eggplants are tender.

Remove lid and saute for a few more minutes, without stirring too much. Take care not to break the eggplant.

Serve hot with rice.

OPTION1: Can stuff green peppers instead of eggplant if you want.

OPTION2: ALTERNATE (EASY PEASY) PASTE:

3/4 c roasted peanuts
1 tsp chili powder
1/2 tsp turmeric
salt to taste

Add 2 medium sized chopped tomatoes after eggplant is tender.

NOTE1: Eggplant did not cook when I made it as above because I used a big baby eggplant instead of those really small baseball sized eggplant.

NOTE2: If using a big eggplant, it is advisable to slit, stuff, and wrap in aluminum foil and let cook at 400 F for 30 min or so, then proceed with VAGHAR above.

NOTE3: Next time, do not add the extra masala to the pot as the same time as the eggplant; it burns. Add it after the eggplant has cooked, and then let it simmer for five minutes or so.

 

Rice Salad

Ingredients:

3 c water
1 bay leaf
1 tsp salt
1 pinch saffron
1/2 c converted rice (?)
1/2 c oil
2-3 tbsp white vinegar
fresh ground black pepper

Directions:

  1. Bring water to boil.
  2. Add bay leaf, salt, saffron.
  3. Stir in the rice so the water never stops boiling.
  4. Reduce heat to low or warm.
  5. Cover and let cook 11-13 min.
  6. Toss with fork.
  7. Drain the rice and add oil, vinegar, and some fresh ground black pepper. Let it cook with this sauce. Then add:

Add:

2/3 c finely chopped onion
1/3 c finely chopped seeded tomato
1/2 c finely chopped celery
1/2 c finely chopped green pepper
1/4 c raisins
1/2 c pinenuts
1/3 c chopped parsley

Toss well. Add more oil and vinegar and seasoning to taste.

Spoon into salad bowl.

Decorate with sliced eggs and tomatoes.

Serve very cold.

Creamed Spinach

Ingredients:

2 packages frozen chopped spinach
1/2 small onion, finely diced
3 tbsp butter
1 tbsp flour
3 tbsp heavy cream
1/8 tsp nutmeg
salt to taste

Directions:

  1. Thaw and drain spinach. Chop again.
  2. Over medium heat, add oil to pot, then onion and cook, then spinach and cook. Set aside.
  3. Over medium heat, add butter to pot.
  4. Add flour. Cook until pinkish.
  5. Stir in cream. Cook until thickened.
  6. Add spinach and onions.
  7. Add salt to taste and nutmeg.
  8. Cover, heat over very low flame, stir once or twice.
  9. Enjoy!

WITH THE LEFTOVERS:

  1. Add 2-3 pcs chopped pickled artichokes.
  2. Add 1/4 c cheddar cheese.
  3. Add 1/2 tsp black pepper, 1 shredded clove garlic.
  4. Place in small container and cook in oven at 350 for 5-10 minutes, until bubbly.
  5. Enjoy!

Mashed Potatoes

Ingredients:

3 russet potatoes medium sized, baked, peeled, mashed
1 c whipping cream
1/2 stick butter
1 tsp salt (more to taste)
1/2 tsp ground black pepper

Directions:

1. Set potatoes aside.

2. Combine remaining ingredients in saucepan on medium heat. Let simmer. Pour over potatoes. Mix. Enjoy.

Cubed Radish Kimchi (V2)

I tried the Maangchi recipe. It didn’t work out. (Too spicy, too garlicky, too acidic).

Here are my proposed amendments for the next time I make this.

CUBED RADISH KIMCHI

YIELD: Makes 2 spaghetti sauce bottles full

INGREDIENTS:

4 lbs Radish/daikon/korean radish (rinse in cold water, pat dry, cut into 3/4 inch or 1 inch cubes)

Add:

2 tbsp salt
4 tbsp sugar

Let sit for 30 min.

Drain radish juice from bowl. Reserve. (DO NOT throw away!!)

Add:

1 tsp minced ginger
1/3 – 1/2 c mild coarse hot pepper flakes (tae yang cho, deol mae woon gochugaru) [DO NOT sub with paprika or Indian chile powder; it is NOT the same](First add the 1/3 cup then taste it; if you need more spice, another 2 tbsp will take it up to 1/2 c)
1/8 c soy sauce (optional)
1/3 c radish juice
1/2 apple, diced (optional, but adds natural sweetness)(I like fuji or gala apples)
1 small korean pear, diced (optional, but adds natural sweetness)(DO NOT substitute any other types of pears, it will wreck the recipe!!)

Mix well. Jar (I like glass pickle or jam jars, sterilized).

EATING OPTIONS:

1. Right away.

2. Let ferment at room temperature a few days, then fridge, then eat. (I live in Chicago, and made this in the fall, when temperatures are 30-50 F; if you live somewhere warmer, you might need less fermentation time.)


The above are my proposed amendments when I make this recipe again.

Below is the original recipe. 

NOTE TO SELF: DO NOT MAKE THE ORIGINAL RECIPE AGAIN.

Full recipe here: http://www.maangchi.com/recipe/kkakdugi

Cliff Notes:

CUBED RADISH KIMCHI

INGREDIENTS:

4 lbs Radish/daikon/korean radish (rinse in cold water, pat dry, cut into 3/4 inch or 1 inch cubes)

Add:

2 tbsp salt
2-3 tbsp sugar

Let sit for 30 min.

Drain radish juice from bowl. Reserve. (DO NOT throw away!!)

Add:

2 tbsp minced garlic (6 cloves)
1 tsp minced ginger
4 stalks of chopped green onions
2/3 c mild coarse hot pepper flakes (tae yang cho, deol mae woon gochugaru) [DO NOT sub with paprika or Indian chile powder; it is NOT the same]
1/4 c soy sauce
1/3 c radish juice

Mix well. Jar (I like glass pickle or jam jars, sterilized).

EATING OPTIONS:

1. Right away.

2. Let ferment at room temperature a few days, then fridge, then eat.

Rye Maple Cornbread

Rye Maple Cornbread

Makes 48 muffins

Ingredients:

1 c cornmeal
1 stick melted butter
3 eggs
3/4 all purpose flour
1/4 c rye flour
1/4 c bread flour
1/2 c maple syrup
1 minced jalapeno
4 corns on the cob, sliced off the cob
1 tsp baking powder
1/4 c milk
1/2 tsp salt

Directions:

1. Mix all the above ingredients.
2. Let sit 15 minutes.
3. Pour into muffin cups.  I used silicon cups so I wouldn’t have to use extra butter or oil.
4. Bake at 375 degrees for 20 min.
5. Enjoy!