theboxexperiment

Attempting to live a more sustainable lifestyle.

Buttery Corn Bread June 30, 2011

Filed under: Bread,Dinner — theboxexperiment @ 9:44 am
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Last night we were going to grill pork, make garlicy green beans, and corn bread. The green beans were a bust- a few bad ones spoiled the bag so we had to resort to a bean and corn salsa  for our veggie. The corn bread turned out FANTASTIC, it is so light and airy. Fresh out of the oven it didn’t need any extra butter, this morning it still doesn’t need anything extra. This recipe doesn’t have a strong corn flavor. If you want it to taste more like corn, increase the amount of corn flour and decrease the amount of regular flour.

Ingredients

  • 2/3 cup butter or margarine, softened
  • 1 cup sugar (I made it a short cup and the bread still turned out sweet, next time I may use even less, say 2/3 cup)
  • 3 eggs
  • 1 2/3 cups milk
  • 2 1/3 cups all-purpose flour
  • 1 cup cornmeal
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt
Steps
  1. In a mixing bowl, cream butter and sugar.
  2. In a separate small bowl, combine the eggs and milk.
  3. In yet another small bowl, combine flour, cornmeal, baking powder and salt
  4. Alternating, add the egg mixture and the flour mixture to the butter sugar mixture.
  5. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
  6. Bake at 400 degrees  for 22-27 minutes or until a toothpick inserted near the center comes out clean.
  7. Cut into squares; serve warm.
  8. Enjoy
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Macaroni and Cheese June 21, 2011

Filed under: Dinner,Lunch,Vegetable — theboxexperiment @ 10:47 am
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My youngest sister, AbEm, is in town and is a very active kid, so yesterday she and I went on a hike at Great Falls on the Maryland side. We had planned on doing the Billy Goat Trail Section A but I ran a 10 mile race on Saturday and my legs were still very sore. The B.G. trail is supposed to be a good hike, but with some steep rock scrambles that I was worried about being able to do. So we went on a flatter hike, the Gold Mine Hike. It was so beautiful, everything was the bright green and because it was a weekday without many people there we got to see 15-18 deer. The first on our drive in, then one that was about 5 feet from us on a trail, and a family of 5 (2 babies, 1 mom, and 1 male)!  The gold mine is slightly disappointing (mostly because we didn’t do enough research about it before we headed out.) It was in operation from the late 1800’s to the early 1900’s. The mine doesn’t look like much, at this point its a falling down shack with a chain link fence around it. Post-hike research says the mine shaft is dangerous so the average hiker is prohibited from getting close to it.

It was a good long hike so we were quite hungry by early afternoon and were very excited for the mac cheese that we planned to make. This is by far the best macaroni and cheese recipes I have ever made. It came from JEM’s family and both AbEm and J love it. It is flavorful, cheesy, and very easy to make (though a bit time consuming). This is a make ahead type dish. Depending on your schedule you could make the pasta ahead of time or make all of it ahead of time then seal it and bake it later. If you need to travel with it, you could also make it, bake it for half the time, wrap it up, and finish baking it when you get to your place.

 

 

Mac and Cheese February 27, 2011

Filed under: Dinner — theboxexperiment @ 6:52 pm
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This post was some how deleted with the magic of the internet, so I’m re-posting a shorter version.

Mac cheese is a wonderful soul food that is easy to make to feed many people. This is also one of the best recipes I’ve seen. JEM’s mom passed the recipe on to me and I’ve passed it on to my family. Recipes like this one meant to share, enjoy!!

Ingredients

  • 2 tbs margarine
  • 1/2 cup unsifted flour
  • 2 tsp salt
  • 1 tsp dry mustard
  • 1/2 tsp pepper
  • 5 cups milk
  • 2 blocks (4 cups) of grated sharp cheddar cheese
  • 16 oz macaroni cooked 6 min, drained
  • 1/2 cup italian or Panco bread crumbs
  • Onion to taste

Steps

  1. In saucepan melt margarine over low heat.
  2. Stir in flour, salt, mustard, and pepper until smooth.
  3. Remove from heat.
  4. Gradually stir in milk until smooth.
  5. Stirring constantly, cook over medium heat about 12 minutes or until thickened.
  6. Remove from heat.
  7. Stir in the onion and the cheese until the cheese is melted.
  8. Turn macaroni into greased casserole.
  9. Pour cheese and onion mixture over macaroni; mix well.
  10. Sprinkle bread crumbs over top of the casserole.
  11. Bake 375 oven 25 minutes or until topping lightly browned. (We generally broil the mac cheese for the last few minutes to really make sure it gets browned.