Cooking Hussy


Sweet Potato Pancakes November 28, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 1:26 pm


Here is an easy brunch recipe  that is great for using up leftover sweet potatoes, which some people may have  right now after Thanksgiving. It’s a simple recipe that is lightly flavored with spices and makes a great breakfast.  This recipe is from

  • 1 1/2 C. all-purpose flour
  • 3 1/2 t. baking powder
  • 1 t. salt
  • 1/2 t. ground nutmeg
  • 1 1/4 cups mashed cooked sweet potatoes
  • 2 eggs – beaten
  • 1 1/2 C. milk
  • 1/4 C. butter – melted

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.

Notes: Great with maple syrup. Mmm! Syrup is not great for type 1 diabetics though… Ahem.
Servings: Makes about 24 pancakes.


Sweet Potato and Bacon Biscuits November 25, 2008

Filed under: Bread/Muffins — cookinghussy @ 8:49 am


A couple years ago some friends of our threw a party, a Bacon and Bourbon party. What is a Bacon and Bourbon Party, you ask? Well, it’s a party where you drink bourbon and eat lots of bacon. Bacon wrapped, stuffed, infused… It’s decadent. The party was revived this year by a couple of other friends. I wanted to make something with some sweet potatoes I had on hand and I found this lovely recipe for sweet potato and bacon biscuits. The biscuits ended up tasting great, even though I had to improvise a bit with the recipe…sweet-potato-and-bacon-biscuits-21

  • 2 C. all-purpose flour
  • 2 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 stick cold unsalted butter – cut into pieces
  • 1 C. mashed cooked sweet potatoes – cooled
  • 2 T. packed light brown sugar
  • 5 slices cooked bacon – drained and crumbled
  • 3/4 to 1 C. buttermilk

(I’m pulling this directly from the site again. It’s baking! Follow exactly!)

“Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.

In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.

In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.

Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.

Remove from the oven and serve hot with butter.”

Notes: Alright, the section where it says “turn out onto a lightly floured surface…” is a total lie. I added the 3/4 cup buttermilk and it was a sticky mess, no way to roll out. I improvised and bam! drop biscuits.

Servings: 24+


Sour Cream Apple Cake November 23, 2008

Filed under: Dessert — cookinghussy @ 12:01 pm


I’ve never made a sour cream cake before. But when I bought a container at the store and ended up not making the recipe I originally planned, well, I had to find a recipe. An abundance of apples in the fridge helped me decide on this sour cream apple cake.


It was a good decision. Thanks to Bunny’s Warm Oven for this great recipe. It was a wonderful mix of nuts and apples and spiced. I had to bring some in to work so that Chris and I didn’t just have cake for dinner for a week.


Apple-Nut Filling

  • 1 1/2 C. chopped apples
  • 1/3 C. packed brown sugar
  • 1 T. flour
  • 2 T. butter
  • 1/4 t. ground nutmeg
  • 1/8 t. salt
  • 1/2 C. finely chopped nuts (I use walnuts)
  • 1/2 t. cinnamon

Coffee Cake

  • 1 1/2 C. sugar
  • 3/4 C. butter, softened
  • 1 1/2 t. vanilla
  • 3 eggs
  • 3 C. flour (all purpose)
  • 1 1/2 t. baking powder
  • 1 1/2 t. baking soda
  • 3/4 t. salt
  • 1 1/2 C. sour cream

(Copied directly from the original recipe):

“1 Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10×4-inch tube pan.
2 Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.

3 Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.

4 Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.

5 Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.

6 Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.”

Notes: I had a hard time with this cake batter. It was far thicker than anything I’d made before, so the “spreading” in the baking pan was more like dropping in clumps. It wasn’t as pretty as it could have been but it tasted great.

Servings: 8-12 slices of cake


Pear, Blue Cheese, and Walnut Salad with Balsamic Vinigarette November 21, 2008

Filed under: Salad/Side,Vegetarian — cookinghussy @ 3:08 pm


This salad was one of the first things I made from Bittman’s new cookbook. I love that the book just gives me new, basic ideas, like the fruit, nut, cheese salad. There is also a list of different varieties. I get bored with my green salads loaded with raw vegetables. This was a nice reminder after getting stuck in a rut.  I also made the balsamic vinegarette, which is just so easy and simple and doesn’t have any of that crap that’s in the store dressings (although I still buy and use those…)

  • mixed greens
  • ripe pear
  • blue cheese – crumbled
  • walnuts

Just plate the greens and toss on the pear, blue cheese and walnuts. Top with your favorite vinegarette and enjoy with a side of fresh bread.

Notes: I ate this kind of salad for a week after this. So. Good.

Servings: As many as you want to make. Duh.


How to Cook Everything: Vegetarian November 20, 2008

Filed under: Misc. — cookinghussy @ 2:55 pm


I got a new cookbook. I don’t use cookbooks that often. I love Heidi Swanson’s Super Natural Cooking, for the recipes as well as the beautiful book and pictures. Beyond that, I find recipes from cooking blogs or websites. One of the sites I follow is Mark Bittman’s from the Bitten. I also got into the PBS show, On The Road Again, where Bittman, Mario Batali, Gwyneth Paltrow and some attractive Spanish actor named Claudia Bassols drive all over Spain and eat and talk about food. htce-veg-text

So, I decided to buy a Mark Bittman cookbook. The one that interested me the most was the vegetarian cookbook. I really do try to limit the amount of meat I cook for many reasons. I’ve recently read Michael Pollan’s Omnivore’s Dilemma and am now reading In Defense of Food. All of these things are just pointing me towards more whole foods and less meat. This new cookbook covers everything! I am actually sitting down and just reading the cookbook. He has so much information on the basics of food. And it will be perfect for next summer’s CSA. When I get some random vegetable that I really don’t know what to do with, I’ll just go to the back of the book and find 5-10 great recipes.htce-veg-size

This book is a tomb. That’s the only reason for this picture. It’s giant. I’m already marking recipes I want to try and have made 5 out of this thing already. Hurray for new cookbooks!


Carmelized Onion and Mushroom Goat Cheese Tart November 19, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 11:37 am


Mmmm. A savory tart. I have been saving The Wednesday Chef’s recipe idea for a while. And the, all the sudden, I had mini portobello mushrooms, goat cheese and puff pastry on my hands. This makes a filling weekday entree or a great appetizer. The flavors are pretty basic but wonderful.carmelized-onion-and-mushroom-goat-cheese-tart-2

  • 2 onions – sliced
  • 1 package mini portobello’s – sliced
  • 4-6 ounces goat cheese
  • 2 eggs
  • 1 sheet puff pastry
  • olive oil
  • salt/pepper

Start by carmelizing the onions. In a big skillet, toss in the onions with a little olive oil and even some butter. Stir, cooking slowly at medium to medium low, until they start to brown and carmelize (20 minutes). Add the mushrooms and some salt and pepper. Cook until the mushrooms cook and get a little of that carmilized flavor.

While the onions are cooking, bake the puff pastry. Take the sheet and let it thaw. Unfold it and roll it out on a lightly floured surface. Trim edges by 1/4 inch strips and set aside. Break one egg into a bowl and beat slightly. Brush the egg over the puff pastry. Lay on the strips on each side and brush them with more egg. It will create a little edge to your tart. Bake at 400 for about 10 minutes. If the center puffs up, don’t worry, it will go down when you spread on the goat cheese mixture.

Mix together one egg with 4 ounces of goat cheese. Spread onto the cooked puff pastry. Top with the carmelized onions and mushrooms. Break off some extra goat cheese to put on top of the vegetables and bake for about 5 minutes.

Notes: Savory and filling and delicious. Don’t eat too much. Serve with a nice salad.

Servings: 4 entree sized servings.


Kale and Garbanzo Bean stuffed Delicata Squash November 17, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 8:38 am


I made these stuffed squash over a week ago. Maybe even two weeks ago. I think that butternut and delicata are now tied as my favorite squash. Butternut is more versitile, but I do love the creamy, slightly sweet flavor of the delicata squash. A hearty filling of beans and greens and a little cheese made these squash a full meal in one. I found the recipe here and changed up the kind of beans I used.delicata-squash-with-garbanzo-and-kale-2

  • 2 delicata squash – cut in half and scooped out
  • 1 clove garlic – minced
  • 1 can garbanzo beans – drained and rinsed
  • 4 large handfuls of greens (kale or spinach)
  • dried sage
  • 1/2 C. breadcrumbs
  • 1/4 C. Parmesan – grated

Start by roasting the squash. Heat the oven to 350. Place the squash, cut side up, on a baking sheet. Spray with olive oil and sprinkle with a little salt and pepper. Roast for about 45-60 minutes, until the squash is fully cooked (check with a fork).

Next, make your filling. Saute garlic in a little olive oil. Do this for about 30 seconds before throwing in the beans and greens. Season with sage, salt and pepper. Turn off heat and mix in 1/4 cup bread crumbs and the cheese.

Fill the squash with the mixture and top with a little bread crumbs and cheese if you’d like. Return to the 350 oven for 15 minutes. Serve warm.

Notes: Chris told me that he’s never very excited about stuffed squash, until he starts to eat it. I, on the other hand, was very excited about this recipe even before I tasted it. It’s so simple and a perfect vegetarian meal with a side salad.

Servings: 4 squash halves – 2 large entrees if you’re very hungry.