![]() but snubs her former Chancellor Kwasi Kwarteng Liz Truss nominates 14 people for her resignation honours list after just 49 days as Prime Minister last year.Sandra Bullock's longtime partner Bryan Randall dead at 57: Photographer passes away following private three-year battle with motor neurone disease.We're scared of WATER so you can't put us on the barge, migrants now claim: Leftie lawyers help block transfer of 20 asylum seekers onto Bibby Stockholm - some say seeing friends drown while being smuggled into UK means boats now terrify them.This weeks challenge is hosted by kittee and she chose sushi, which I’m afraid I am going to miss. Transfer to a lightly greased 9×13 pan and bake for about 45 minutes, until the top is lightly browned.Īnd don’t forget to check out what everyone else came up with last week. If it seems to dry add a little extra veggie broth.įold in the apples and pecans. Mix with a spatula, it’s fine if you break the cornbread up with a spatula a bit. Add the cornbread and spinkle in salt and pepper. In the same pan over medium heat, saute onion in olive oil for about 10 minutes, until lightly browned.Īdd the herbs to the pan and saute for about a minutes. ![]() Transfer to a bowl and roughly chop once cooled – I like to keep the pieces relatively large. Add the pecans and toast for 3 to 5 minutes, stirring often, until they smell toasty and are a few shades darker. Preheat a large heavy bottomed pan over medium low heat. Place on a baking sheet and toast for about 15 minutes, flipping about halfway through. Cut cornbread into roughly 3/4 inch pieces. And here’s a tip: make the cornbread into muffins so that they bake faster and cool faster so you can get dinner on the table faster.ġ recipe PPK cornbread or Veganomicon cornbread or your favorite recipe from a 9×13 panĤ cippolini onions, diced medium (use whatever onion you like – about 2 cups once chopped)ġ/4 cup chopped fresh thyme (keep the soft stems on, just ditch the woody ones)Ģ red bartlett pears, sliced in 1/4 inch slices (use whatever pear you’ve got) I stuffed my stuffing into a baked acorn squash half and that was pretty awesome, but you can just use it as a side or in any other way people use stuffing. Toasting the pecans intensifies the flavor and makes them pretty addictive – make a few extra just to pop into your mouth. It adds a bit of a cidery taste and heightens the flavors of thyme and sage. Using fruit in stuffing is a time honored tradition and doesn’t make the stuffing as sweet as you might think. Making my own stuffing is definitely a part of breaking free THX1138 style or whatever dystopia you choose. But it’s one of those things, like fast food french fries, that I know is a government plot to short circuit our tastebuds and beat them into culinary submission. And I actually like that boxed stuff, that is the sad part – I have no quarrel with the taste. I have to admit the stuffing I grew up on was the boxed variety that comes to life in a pot of boiling water much like one of those sponge animals that’s born in a capsule and grows before your very eyes. But I stuck to the mysterious and unnecessary promise I made to myself of only savory dishes for the Iron Chef challenges and then there I was – stuffing! How badly I wanted an almond pear tart or pear and pecan muffins. I almost caved and made something sweet out of the challenge ingredients – which were pears and nuts. But I really loved this stuffing so I am going to go ahead and tell you about it – better late than never! Not because I didn’t have time, I always think that excuse is bullshit no matter who says it, but because I am so overwhelmed with stuff that I’m forced to sit on the couch and watch 30 Rock marathons like a deer caught in headlights. I made this for the VeganMofo Iron Chef challenge last week but I’m only getting around to posting it now.
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