Carrots Au Gratin

From Dish Erin:

Nothing says the holidays at my Mom’s house like some of her time-tested recipes that I find myself eating cold from the refrigerator at various points on Black Friday. There is a time and place for vegetables smothered in cream-based sauces (especially those from a can), and it’s called Thanksgiving. This is a modified version of a recipe (we Jones girls rarely follow directions) of a dish, ripped from a Betty Crocker cookbook, circa 1988. The very thought of it conjures images of recipe-swapping parties in suburban households, and this one likely made its way through the NJ Tupperware party circuit. The page is stained with oil and fingerprints, vestiges of years of love and usage in my family kitchen.

3 cups sliced cooked carrots (I use the pre-peeled baby carrots and cook for about 5-7 minutes in boiling water)
1 can condensed cream of celery soup
1 cup shredded cheddar cheese

Topping
1/4 cup dry bread crumbs
1 tablespoon butter, melted

Heat oven to 350 degrees.

In medium bowl, combine carrots, soup and cheese. Pour into an oven-safe casserole dish.

In small bowl combine bread crumbs and butter. Sprinkle topping over carrot mixture.

Bake at 350 for 25 to 30 min until hot and bubbly around edges.

Serve with a smile, and in an apron embroidered with your name, obviously.

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Cornbread with Honey Butter: an Updated Classic

From Dish Jess:

Well, dishes, the holiday season is here whether we like it or not. Personally, I love holiday food and drink, but can sometimes be a scrooge when it comes to bringing in the warm fuzzy cheer (that’s what eggnog is for). Still, the goodness of holiday eats cannot be denied, so I thought I’d share a new favorite that I’ve been perfecting.

I researched cornbread recipes, both traditional and cutting-edge(ish) to formulate this one. I found that true southern cornbread shouldn’t have added sweetness, and that you can substitute yogurt for buttermilk. Also, that truly authentic crumbly cornbread crust is attained only by baking in an iron skillet which I, sadly, do not possess.

So here’s my not-quite-authentic version – a crusty whole wheat cornbread. One could also substitute white flour here with great results. Makes 6-8 servings.

For the cornbread:

Dry ingredients
1 ½ cups medium-grind corn meal
½ cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt

Wet Ingredients
1 egg
½ c milk
½ c yogurt
4 tbsp melted butter
1 tbsp melted honey

1 tbsp oil (I used olive)

Pour olive oil into skillet or baking pan and set aside.

Combine dry ingredients in a large mixing bowl and mix thoroughly. In a separate bowl, beat egg and add the rest of the wet ingredients, whisking together. Pour the wet ingredient mixture into the dry bowl, adding a teaspoon or two of milk if the mixture is too dry. Whisk to combine. Set aside for 15-20 minutes.

Preheat the oven to 375-400°F – depending on whether your oven is hotter or cooler. Place the skillet or baking pan into the oven and let the oil heat while the batter is resting.

In the meantime, make your honey butter:

4 tbsp room temperature butter
1 tbsp honey

Beat honey into the butter with a fork. If the butter is a little cold or the honey is crystallized, warm the honey slightly. I don’t like super-sweetened spreads, but you can feel free to adjust the ratio to your tastebuds.

When it’s time to pour the batter into the pan, carefully spread it into the hot pan, smoothing the top so that the batter evenly fills the space. Bake for 20-25 minutes or until the sides begin to darken and a toothpick comes out dry.

Feel free to experiment with mix-ins; for this go-around, I had recently made a plain batch, so I added some chopped scallion, jalapeño and grated cheddar. Bacon would be a great addition, or cilantro, or creamed butternut squash. I haven’t made muffins yet but would welcome any baking tips for a muffin tin.

Let the bread cool and cut into squares. Spread the honey butter lavishly onto a still-warm piece… but don’t blame me if the one becomes two or three – or an entire meal!

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Whole Wheat and Yogurt Waffles

From Dish Jodi:

The wedding is over and Neal and I can eat carbs again! No guilt! Why not indulge!

These waffles are made with a little something extra…the yogurt not only gives them a richer texture, but a little tang as well. And adding in whole wheat flour always helps make things a little healthier and a little more flavorful.

4 oz milk
4 oz plain yogurt (not fat free)
2 large eggs
½ stick butter, melted and cooled slightly
1 tsp vanilla
6 oz all-purpose flour
2 oz whole wheat flour
2 tbsp sugar
2 tsp baking powder
1 tsp salt

Combine wet ingredients and whisk til combined. Combine dry ingredients in a separate bowl and stir together.

Combine wet and dry ingredients and whist until the batter is smooth. It will be thick.

Depending on the size of your waffle maker, scoop about a ½ – ¾ cup of batter on to the griddle and follow the directions of your machine. This mix can also be used as pancake batter. Thin it a little with a couple tablespoons more milk and spoon quarter cups on to a hot griddle.

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