One-Pot Cooking…Dinner by 7:00? No Problem At All!

GLORIOUS ONE-POT COOKING…A COOKBOOK BY ELIZABETH YARNELL

A unique one–pot cooking method.
Measurements and guidelines for composing Glorious One-Pot Meals for maximum nutrition.
Over sixty recipes that demonstrate a range of flavors and ingredient options.
Advice on ingredients to have on hand for the ultimate convenience foods.
A guide to weekly grocery shopping.
Instruction to bring out your creativity in the kitchen.

infusion three

OVERVIEW OF GLORIOUS ONE-POT MEALS FROM BARNES & NOBLE…

“Elizabeth Yarnell developed her revolutionary infusion-cooking method to avoid often mushy slow-cooker results and to make cooking and cleaning up after dinner a breeze. Now anyone with too many tasks and not enough time can use her technique to get dinner on the table in an hour or less, with no more than twenty minutes of hands-on prep work…and just one pot to clean. All it takes is a Dutch Oven and a few basic fresh or even frozen ingredients layered…never stirred. Glorious One-Pot Meals provides the most convenient method yet of serving highly nutritious, suppers every night of the week.”

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Honey and Spice Pork

Ingredients:

1/2 to 3/4 pound pork tenderloin

sea salt and ground black pepper (amount to your liking)

1/4 cup honey

3 tablespoons Dijon or Cajun/Creole-style mustard

1/3 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

6 to 8 small new potatoes

2 carrots, sliced in coins

15 to 20 green beans, trimmed or 2 cups frozen

Directions:

Preheat the oven to 450 degrees. Spray the inside of a cast iron Dutch Oven and lid with canola oil. Put the pork in the pot and lightly season with salt and pepper. In a small bowl, mix together the honey, mustard, ginger, cinnamon and cloves and pour over the pork. Slice the potatoes in half and add to the pot, then scatter the carrots and green beans over the potatoes. Cover and bake for 45 minutes. Serve immediately!

ENJOY!!!

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Tamale Pie & Green Chile Cornbread! Texas Style Home Cooking!

 tamale pie one

Tamales were sold on Friday afternoon at a bilingual school where I taught in Fort Worth. The school didn’t prepare the tamales...mothers of children who were students made them. Orders would be quietly taken earlier in the week.

 

Que tipo de tamale quieres? Cerdo? Pollo? Queso? Cuantos? Dos Docenas? Muchas Gracias!

 

We could hardly wait until Friday afternoon to get our tamales. One teacher (and surprisingly it was not me!) admitted that she had four tamales while driving home… just a little snack, you know! The principal of my school at that time didn’t approve AT ALL of the mothers selling tamales in the school. So…the tamales would be delivered right after the last bell rang and brought to the teachers by the children. There was usually so much chaotic talking and running after school on Friday that the principal never seemed to notice the sales transactions. Or maybe she was in her office waiting for her own tamales! Who knows?!

 

The tamales would be warm and wrapped in foil. The sheer anticipation of those tamales helped us to get through many a Friday! I still crave tamales on Friday afternoons!

 

I have never learned how to make my own tamales. One of the parents said that her church made tamales to sell at Christmas. She invited me to help out and in the long process…I could learn all the tricks of making tamales. Alas…we were going to be out of town that weekend. I really need to call the parent and invite myself to help next Christmas! Tamales take a long time to make and the following slow cooker recipe tastes close to the real thing! I found the recipe several years ago in an East Texas regional magazine!

 

tamale two

 

Tamale Pie & Green Chile Cornbread

***Ingredients:

8 oz dried pinto beans

1/4 teaspoon baking soda

1 1/2 lb. ground beef

1 cup diced onion

1 tablespoon minced garlic

1 tablespoon ground cumin

1 tablespoon paprika

1 tablespoon chili powder

2 teaspoons salt

2 teaspoons oregano

1 teaspoon cayenne pepper

1 tablespoon olive oil

1 14.5 can diced tomatoes

1 cup frozen or fresh corn

2 tablespoons tomato paste

1 recipe of Green Chile Cornbread batter (see recipe below)

***Directions:

Soak bean in 3 cups of water in a saucepan overnight. Add baking soda to pan and bring to a boil over high heat, reduce heat and simmer for 5 minutes. Skim and discard any foam from top. Drain beans; reserving 1 1/4 cups liquid and place into a 4-6 quart slow cooker.

Saute ground beef, onion, garlic, cumin, paprika, chili powder, salt, oregano and cayenne in oil in large skillet over medium-high heat until beef is cooked through. Drain drippings and transfer mixture to slow cooker, do not stir. Cover slow cooker and cook until beans are creamy and tender on high setting, for about 3 hours.

Add tomatoes and  corn to slow cooker, stir in tomato paste to combine. Top filling with cornbread batter (see recipe below). Cover slow cooker and cook until a toothpick inserted in center of cornbread comes out clean, about 1 hour on low setting. Top with cheese and chives, cover until cheese melts for (about 5 minutes).

Green Chile Cornbread

***Ingredients:

3/4 cup shredded sharp cheddar cheese

3/4 shredded pepper jack cheese

3/4 cup cornmeal

1/4 cup all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 cup buttermilk

1 egg

1 4.5 oz. can green chilies

2 teaspoons fresh chives

***Directions:

Combine cheddar and pepper jack cheese in a small bowl. Whisk together cornmeal, flour, salt, and baking powder in a medium bowl. In a separate bowl, whisk together 1/2 cup of cheese mixture, buttermilk, egg, and chilies. Stir dry and wet ingredients until combined. Pour into slow cooker.

***Follow Tamale Pie directions above Cornbread recipe for adding the cornbread batter to the slow cooker. Remember to top with remaining cheese and chives after the cornbread cooks with the Tamale Pie ingredients for one hour. Cover and cook for 5 more minutes.

 

MUY DELICIOSA!!!!

 

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1939 Recipe for Lemon-Cream Doughnuts! From American Cookery Magazine!

American Cookery Magazine one

 

Published by the Boston Cooking School, American Cookery is a like a slow stroll through yesteryear. The January, 1939 issue is a favorite that I have found on my recent antique mall search and rescue expeditions! It better be one of my favorites…I tried to balance on a stack of books to reach the old magazines. I could not find any salespeople at all. I finally found a yardstick to try to knock off just a few of the magazines. This 78 year old American Cookery magazine was the only one to fall to the floor. 

 

I sort of had to buy the magazine after I pushed it on the floor and then proceeded to (by accident!) step on the magazine. Since I was receiving stares from shoppers and becoming rather notorious…I bought the magazine and rushed to my car.

 

I think that I will wait a few more weeks before going back to that particular antique mall. I think that there might be behavior rules posted…like…do not get any items down by yourself.

Ask for help immediately!!??!!

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A Delicious Recipe from American Cookery Magazine

January, 1939

 

lemon pictures

 

Lemon-Cream Doughnuts

 

Ingredients:

6 egg yolks

1 cup sugar

2 tablespoons lemon juice plus enough Carnation Milk to make 1 cup

1 teaspoon grated lemon rind

4 1/2 cups cake flour or 4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons cream of soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

 

Directions:

Beat egg yolks until thick and lemon colored. Gradually add sugar, beating while adding. Add Carnation Milk and lemon rind. Sift dry ingredients together and add to first mixture. Place in refrigerator for five hours. Roll out 1/4 inch thick and, using a doughnut cutter, cut into doughnut shapes. Fry in deep fat (365 degrees). Yield: 3 1/2 dozen doughnuts, 2 1/2 inches in diameter.

 

 

lemon cream doughnuts two

Doughnuts pictured above have also been dipped in sugar. Cinnamon may also be used. The amount of sugar and/or cinnamon is your choice! This addition was not included in the original recipe!

 

ENJOY!!!

 

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