Amazon tempted me with one of their lightning deals on some silicone muffin trays. I’m pretty easy. These corn muffins from smittenkitchen looked like a good way to test drive them.The method was interesting, 1/2 cup of cornmeal was simmered in the milk until it started to look like porridge, then cooled slightly in a bowl in which the rest of the ingredients were added in their turn. The cup of sour cream was a nice touch.Two eggs were the last of the wet ingredients added before the dry mixture was folded in.The resulting batter was pretty stiff. The cookie dough scoop worked great in portioning between the dozen cups. It wasn’t the perfect size so I did have to top off the cups by eye.I’m not sure how long these were in because I forgot to set a timer. These passed the toothpick test.Mmm… red beans cooked with a smoked ham hock – a perfect way to enjoy these perfect corn muffins.
Made the tomato soup from a big can of those San Marzano tomatoes. I found a couple of 280z. cans in the bargain basket at Kroger a while back and this last one sat in the cupboard till I had this flash of inspiration.
Mince a carrot and half an onion and sweat them down in butter in a sauce pan. Sprinkle a bit of flour on the veggies and stir for a minute, then add chicken stock and a can of tomatoes. Season with celery salt, a pinch each of nutmeg, ground cloves, and black pepper and bring to a simmer for half an hour or so. Let cool a bit, then puree in a blender or with a stick blender. I like the stick blender because it’s easier to clean up. Add more chicken stock if it looks too thick. Some folks like to add cream right before serving but I never did eat it that way.
The soup is a plain potato soup – no cheese or cream, I made it small to eliminate leftovers, there are three peeled red potatoes, half a medium onion, thyme, rosemary, salt and pepper in chicken broth. The potatoes were diced small to hasten cooking and I used a potato masher to help it along. Bring to a boil and simmer for an hour.
I had a turkey breast that made a couple of plates worth of sliced turkey with dressing, mashed potatoes with gravy, and cranberry sauce, and still had enough for a turkey salad. It has mayo, green bell pepper, Spanish olives, celery, and the other half of the onion from the soup.
We had a last bit of vegetable beef soup and what better way to make leftover soup better than a couple of fresh biscuits? These were from a half-recipe of JP’s Big Daddy Biscuits. It made 4 of a decent size.I like to break one up in the soup to soak up the gravy and have another to eat out of hand with butter or jam.
Some friends persuaded me to buy a few cans of Wolf brand chili for those times when I wanted a chili something something but didn’t have any leftover chili and didn’t want to take the trouble making any. They’ve been sitting in the cupboard for a few months and today I finally opened a can:They make good chili! It was a tad thin when heated – the picture on the can has to be of cold chili – but it had good flavor and I wouldn’t be ashamed to serve it to a guest for lunch.
I made Pizza! today. Mrs J has a friend over most Wednesdays and I’ve taken it on myself to cater their lunch. I don’t know anyone that won’t eat pizza. This one has ham, pepperoni, sausage, onions, pepper rings, and mushrooms with Parmesan and mozzarella.Back by popular demand! Bonus Kitteh! This calico came in with a few litter mates and is about 9 weeks old but I don’t have any more info.