Tag Archives: cold-weather

Cornbread w/ Mixed Berries

The other night I didn’t feel like cooking, but wanted to eat something based on berries. I was hungry, so I didn’t want to wait too long. Although a Dutch Baby would qualify (and yummily so), I didn’t have enough eggs. Time to be creative.

I found a box of cornbread/muffin mix (you know the brand, its the little blue box and is exceedingly cheap). I try to keep a box or two on hand because it makes the best topper for my chicken pot pie (and much healthier than pastry). It only required 1/3 cup of milk and a single egg — I had that on hand. In the freezer I found a bag of mixed berries from Trader Joe’s — 16 oz. of strawberries, blackberries, raspberries, and blueberries.

I put the frozen berries into an 8×8 glass baking dish and sprinkled 1/3 cup of sugar on top. I added 2 tsp cinnamon and 2 Tbl cornstarch, then stirred until the berries were coated fairly evenly. In a bowl I mixed the cornbread batter and increased the milk to 1/2 cup — I wanted the batter to be a bit thinner than usual. The key to this mix is to not overbeat it (which is true for all quickbreads) and I was careful to stop just before I thought it was completely mixed. I poured the batter over the berries, made sure the top was almost completely covered, and then baked at 400 degrees for 25 minutes (which is a little longer than the cornbread recipe calls for, but I figures the frozen berries would need more time. If using fresh, or defrosted, I’d cut the time to 20 minutes).

The berries were bubbling up on the sides (like they do with a good pie or cobbler) and the top was a pale golden brown. I let it sit for about 20 minutes to cool and then ate 1/4 of it with a spoon from a bowl.

It was SO good. A little sweet, but not like a dessert, and nourishing. It was pretty inexpensive (the mixed berries can be expensive, but I buy a bunch of them in the late summer and keep them in the extra freezer, so I saved there as well), and I’d have no problem serving this to company. It would be easy enough to make the cornbread from scratch, thereby making this 100% homemade.

Recipe: Winter Squash and Chicken Stew w/ Indian Spices

This is what J made last Friday night, and we had enough for 2 more lunches. Very tasty, pretty easy. If you are not a fan of curries, or warm spices (as compared with ‘heat’ spices) then you may not enjoy this. The butternut squash completely breaks down, and the color ends up as an orangey-brown.

  • 2 teaspoons olive oil
  • 6 chicken thighs, skin removed
  • 1 1/3 cups chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 4 cups 1-inch pieces peeled butternut or acorn squash
  • 2 cups 1-inch pieces peeled russet potatoes
  • 1 cup canned low-salt chicken broth

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper.

Absolutely a keeper.