Archive for February, 2017

Polenta – A small batch


Things to know about making perfect polenta every time
1. polenta = cornmeal Any variety can be used
2. presoak the cornmeal before cooking
3. the best ratio is 5:1, water to cornmeal

2 1/2 cups water
1/2 teaspoon salt
1/2 cup cornmeal
1 tablespoon butter
splash of cream

First, presoak the cornmeal
Pour the cornmeal and 1/2 cup of cold water into a bowl
whisk so there are no lumps
then allow to sit for a minimum 10 minutes (the longer the soak, the shorter the cooking time)

Next, pour the remaining 2 cups of water and salt into a pot, and bring to a boil

Now, gradually whisk in the cornmeal and cold water mixture

Let the cornmeal and water come to a boil
then let simmer gently

stir frequently, so there’s no sticking
cook until desired thickness is reached, about 20-30 minutes

At the end, stir in the butter and the cream

Leftover can be chilled, sliced, and fried, then served with maple syrup or a sprinkle of sugar.


February 26, 2017 at 6:37 pm Leave a comment

Deconstructed Stuffed Cabbage


I love stuffed cabbage, but who has the time, am I right!? This recipe is based on one for the Instant Pot and is super simple. I used a pressure cooker instead, but it can also be done in a Dutch oven, just double the cooking time.

1 pound ground beef, browned and drained
1 onion, diced
1 garlic clove, minced
1 cup tomato sauce
1 tablespoon ketchup
1 teaspoon sugar
1 teaspoon paprika
1 cup stock
1/4 cup water
1 cup cooked rice (or 1/2 cup uncooked rice)
1 small to medium cabbage, chopped
oil for sauteing

Saute the onions and garlic until almost brown
throw in the rest of the ingredients
toss until well combined
cover and cook for 20 minutes in a pressure cooker

Season to taste and serve.

February 23, 2017 at 9:18 pm Leave a comment

Mini Yellow Cake with Chocolate Frosting


I’ve been collecting empty tomato cans for ages, just for testing mini cake recipes. Remove the label, make sure that little spike from where the can opener released the lid is pressed flat, and clean well.

This basic yellow cake is moist and tender. With the mini cake test a success, I’m on to try so many others. I’m thinking Red Velvet with Cream Cheese Frosting

Two 28-ounce cans, prepared with butter and flour

Basic Yellow Cake
1/2 cup AP flour
3 tablespoons full-fat yogurt or sour cream
1/8 teaspoon baking soda
1 egg
1/2 teaspoon vanilla extract
3 tablespoons butter, melted and cooled
scant 1/3 cup sugar
pinch of salt

Preheat oven to 350°F

Whisk together yogurt and baking soda
add butter, egg, vanilla, and salt
combine well

Place flour and sugar in bowl
whisk until smooth

Spoon batter evenly between the two cans
place the cans on a baking sheet
bake for 25 minutes, or until a toothpick inserted in the middle of the cakes comes out clean

Allow to cool on a rack in the cans for 15 minutes
then with the tip of a sharp knife, run it around the edge of the can to loosen the cakes
allow to cool another 15 minutes before removing the cakes from the cans
place on a rack and allow to cool completely

Chocolate Frosting
5 ounces chocolate, your favorite cut into small pieces or just use chips
3 tablespoons full-fat yogurt or sour cream
1/2 teaspoon vanilla
pinch of salt

Melt chocolate in microwave for about 1 minute, in 30 second intervals
allow to cool 5 minutes
whisk in yogurt, salt, and vanilla
allow to cool until room temperature

When both cakes and frosting are cooled, frost and serve.


If your cakes are domed from baking, just slice some of the dome off with a sharp knife.

If the frosting still seems loose after cooling, put it in the refrigerator for a few minutes to stiffen up for frosting.

February 20, 2017 at 6:55 pm Leave a comment

Teriyaki – A small batch

Chicken or Salmon 2 thin chicken breasts or 2 salmon steaks or filets 1/3 cup Teriyaki Sauce oil for sautéing Marinate protein in 2 or 3 tablespoons of teriyaki sauce for about 30 minutes remove pr…

Source: Teriyaki – A small batch

February 14, 2017 at 3:50 am Leave a comment


Dough 1 packet dry yeast 1 cup warm water 1 teaspoon sugar 1 teaspoon salt 1 tablespoon oil 2-3 cups AP flour Combine water, sugar, oil, and yeast add flour and salt The amount of flour is flexible…

Source: Pizza

February 13, 2017 at 9:36 pm Leave a comment

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