I am having problems with Google right now, so I will be leaving this site, as it is run by Google. Hillbilly Gormet will live on and I will post an update once I find a new home. I believe that I may try to launch a website, which will give me more flexibility in features and information.
All the best!
Thursday, September 11, 2008
Monday, September 8, 2008
Check out this site
I ran across this site and it has some great recipes on it, as well being very budget friendly. I will definitely be incorporating some of the ideas on the site into my recipes!
http://www.helium.com/users/320990/show_articles?channel=22
http://www.helium.com/users/320990/show_articles?channel=22
Sunday, September 7, 2008
Sweet Tater Hashbrowns
First off, Hanna was a big no show for us here in the low country! Thank G-d!
Last night, we had cube steak and sweet tater hash browns. They were simple, tasty, nutritious and something different.
You will need two medium white potatoes, peeled and grated, 1 large sweet potato, peeled and grated, 1 medium onion, sliced thinly. I used the box grater on the potatoes, using the large holes. This will give you that familiar shredded potato look. Saute all of this in a large skillet with a little oil of your choice. I also added 1 tablespoon of bacon grease (some people frown on this, so it is optional). Salt, pepper and garlic to taste.
Cook for about 30 minutes on medium high heat, then in the last ten minutes turn your heat to high and brown it all while turning the mixture. Be careful and do not burn it or you will have to trash it and start over.
This made an excellent savory side, but could easily be turned sweet by leaving the onion out and adding brown sugar and cinnamon, then topping with pecans!
The OHGTT gave this two thumbs up and the OHGTT in training was gumming all I would put in her mouth.
All the best!
Last night, we had cube steak and sweet tater hash browns. They were simple, tasty, nutritious and something different.
You will need two medium white potatoes, peeled and grated, 1 large sweet potato, peeled and grated, 1 medium onion, sliced thinly. I used the box grater on the potatoes, using the large holes. This will give you that familiar shredded potato look. Saute all of this in a large skillet with a little oil of your choice. I also added 1 tablespoon of bacon grease (some people frown on this, so it is optional). Salt, pepper and garlic to taste.
Cook for about 30 minutes on medium high heat, then in the last ten minutes turn your heat to high and brown it all while turning the mixture. Be careful and do not burn it or you will have to trash it and start over.
This made an excellent savory side, but could easily be turned sweet by leaving the onion out and adding brown sugar and cinnamon, then topping with pecans!
The OHGTT gave this two thumbs up and the OHGTT in training was gumming all I would put in her mouth.
All the best!
Wednesday, September 3, 2008
Bean Cakes
With Hanna knocking at our door and the ever present risk of losing power, I am trying to eat as much stuff out of the freezer and refrigerator as possible.
On Sunday, I made a pot of CSA Navy Beans (which were quite tasty!), but as always I had some left over. Tonight for supper, I put them to use.
I took about two cups of beans and mashed them with a fork in a bowl, added black pepper and red pepper flakes, then 1/2 cup of leftover rice. After mixing that, I began adding cornmeal until I had a thick paste. I formed patties out of this and fried them in the cast iron skillet. I used an oil/butter mix to fry them in.
They turned out very well, but I think the addition of an egg would have been good too. They held together for the most part, but add an egg, they will bind a little tighter for you.
I topped them with shredded cheese and served them to the OHGTT, who does not like beans at all. She was unaware of what was in them and thought they were potato cakes. Needless to say, she really like them and was shocked they were made mostly of beans.
A simple reuse of leftovers. You know how much I love it!
All the best
On Sunday, I made a pot of CSA Navy Beans (which were quite tasty!), but as always I had some left over. Tonight for supper, I put them to use.
I took about two cups of beans and mashed them with a fork in a bowl, added black pepper and red pepper flakes, then 1/2 cup of leftover rice. After mixing that, I began adding cornmeal until I had a thick paste. I formed patties out of this and fried them in the cast iron skillet. I used an oil/butter mix to fry them in.
They turned out very well, but I think the addition of an egg would have been good too. They held together for the most part, but add an egg, they will bind a little tighter for you.
I topped them with shredded cheese and served them to the OHGTT, who does not like beans at all. She was unaware of what was in them and thought they were potato cakes. Needless to say, she really like them and was shocked they were made mostly of beans.
A simple reuse of leftovers. You know how much I love it!
All the best
Monday, September 1, 2008
Special Notice, May Be a Hurricane Blowin
As I am sure you have seen, Hanna has now been upgraded to a Category One Hurricane. Her path has her coming to the Southeast coast. With that said, being in Charleston we are getting prepared just in case.
My posts this week will be slim, as we try to get supplies ready and things in order, should evacuation become necessary.
Thank you for understanding and keep cooking, I may need to come for supper this weekend. :)
My posts this week will be slim, as we try to get supplies ready and things in order, should evacuation become necessary.
Thank you for understanding and keep cooking, I may need to come for supper this weekend. :)
Sunday, August 31, 2008
Hillbilly R(ice) Cream
Leftover rice, what do you do with it?
In my never ending quest to eat rice in something new, I created a type of cheap and easy ice cream or ice milk if you will.
2 cups cooked rice (can be leftover)
1/3 cup milk
1/4 cup raisins
2 tablespoons vanilla flavoring
3 tablespoons sugar
In a small bowl mix everything together. This should look a bit a thick. After everything is well blended, taste it and alter to your liking. Take a fork and start mashing. The goal is break some of the rice down into a paste. Stir it all again and stick in the freezer.
You will freeze for about 20-30 minutes, making sure you stir every 10 minutes. If you freeze it too long, you will get a glob of frozen rice (YUK). You want it to begin setting up, while at the same time staying loose enough to eat with a spoon.
When it has frozen to the consistency you like, dish it up and serve it. You can garnish with a sprinkling of chocolate powder or sprinkles.
My suggestion would be to mix this up after supper and let it freeze while you are cleaning up the kitchen. Then when you are done, this will be done and you can have a treat for cleaning the kitchen up that night, instead of the next morning. I know you are guilty, aren't we all!
All the best!
In my never ending quest to eat rice in something new, I created a type of cheap and easy ice cream or ice milk if you will.
2 cups cooked rice (can be leftover)
1/3 cup milk
1/4 cup raisins
2 tablespoons vanilla flavoring
3 tablespoons sugar
In a small bowl mix everything together. This should look a bit a thick. After everything is well blended, taste it and alter to your liking. Take a fork and start mashing. The goal is break some of the rice down into a paste. Stir it all again and stick in the freezer.
You will freeze for about 20-30 minutes, making sure you stir every 10 minutes. If you freeze it too long, you will get a glob of frozen rice (YUK). You want it to begin setting up, while at the same time staying loose enough to eat with a spoon.
When it has frozen to the consistency you like, dish it up and serve it. You can garnish with a sprinkling of chocolate powder or sprinkles.
My suggestion would be to mix this up after supper and let it freeze while you are cleaning up the kitchen. Then when you are done, this will be done and you can have a treat for cleaning the kitchen up that night, instead of the next morning. I know you are guilty, aren't we all!
All the best!
Thursday, August 28, 2008
And Now For Something Totally Different!
I have decided to take a break from cooking today. While, this is not something that I will do often, I thought that many of you would enjoy this.
My best friend (who is more like a brother) works for the National Park Service and is currently stationed at Fort Sumter. Today he was able to wrangle a trip for us to the top of Sullivan's Island lighthouse (which just came under control of the park service). For those of you familiar with lighthouses, this is the ugly boxy black and white one.
But the trip to the top was awesome! I am so grateful for the opportunity to be able to go where few have went before.
Looking up, 156 feet seems high!
I guess we are walking!
Powerful light, can be seen 3 miles out at sea!
Charleston and the Ravenel Bridge from the top.
The Atlantic Ocean and Sullivan's Island Beach from the top.
That's the end of the field trip, back to the kitchen, all of ya!
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