(C) Daily Kos This story was originally published by Daily Kos and is unaltered. . . . . . . . . . . Street Prophets Friday Coffee Hour: Filling in with Recipes [1] ['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.'] Date: 2024-11-22 Welcome to Street Prophets Friday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. Our regular diarist Markos is having problems getting on Daily Kos so I am doing the diary for today. I have alerted the Help Desk about the problems. Sausage Cornbread Muffins 1 pound breakfast sausage 4 tablespoons unsalted butter softened 1/2 cup granulated sugar 1/4 cup honey 1 cup all purpose flour 1 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup milk 1/2 cup frozen corn kernels defrosted 1/2 teaspoon pure vanilla extract Heat the oven to 400°F. Grease or line 12 muffin cups. In a medium skillet over medium heat cook the sausage until no pink remains. Drain and crumble the sausage. In a medium bowl cream together the butter, salt, sugar, honey and eggs. Add the flour, baking powder, baking soda and cornmeal. Mix until just combined. Add the milk, corn and sausage and fold in. Spoon the batter into the cups and fill 3/4 way full. Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Makes 12 servings Chicken, Mushrooms and Spinach Lasagna 1 pound boneless skinless chicken breasts 1 teaspoon seasoned salt 1/4 teaspoon seasoned pepper 1 teaspoon poultry seasoning see recipe 8 ounces mushrooms sliced 20 ounces frozen spinach defrosted and drained 2 cups No Fuss Tomato Sauce see recipe 9 ounces lasagna noodles 8 ounces ricotta cheese 8 ounces mozzarella cheese shredded 4 ounces Parmesan cheese grated 2 tablespoons vegetable oil Season the chicken with the salt, pepper and poultry seasoning. Heat the oil in a large skillet over medium heat until shimmering. Add the chicken and mushrooms. Cook until the chicken reaches 165°F and the mushrooms have lost their moisture and are starting to brown. Cook the lasagna noodles accordingly to package instructions and drain. Shred the chicken and mix it with the mushrooms, spinach and ricotta. Spread 1/4 cup of the tomato sauce in the bottom of a 13x9x2 casserole dish. Top with 1/3 of the noodles. Spread 1/3 of the tomato sauce over the noodles. Top with 1/3 of the spinach and meat. Top with 1/3 of the mozzarella and 1/3 of the Parmesan cheese. Repeat the layers twice. Bake for 40 to 50 minutes until hot and bubbly. Makes 8 servings Poultry Seasoning 2 teaspoons ground sage 2 teaspoons dried thyme 1 teaspoon dried marjoram 1 teaspoon dried rosemary 1/2 teaspoon ground nutmeg 1/2 teaspoon fresh ground black pepper 1/2 teaspoon dried parsley 1/2 teaspoon celery seeds Mix everything together and store in a jar with a lid. Makes 16 servings No Fuss Tomato Sauce 14 1/2 ounces no salt added diced tomatoes drained 8 ounces no salt added tomato sauce 6 ounces no salt added tomato paste 1 large roasted red pepper diced 2 1/4 ounces black olives sliced and drained 4 ounces mushroom caps sliced 1 teaspoon seasoned salt 1/4 teaspoon crushed red pepper flakes 1 tablespoon onions minced 1 clove garlic minced 1/4 teaspoon garlic pepper 1 teaspoon Italian seasoning Mix everything together and store in a jar with a lid. Makes 8 servings Chocolate Mint Pudding 1 teaspoon peppermint extract 1/2 cup granulated sugar 1/3 cup cocoa powder 7 ounces bittersweet chocolate chopped 3 tablespoons cornstarch 1/8 teaspoon salt 2 cups milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract In a large saucepan over medium heat add the sugar, cocoa, cornstarch and salt. Gradually add the milk and mix well. Bring to a boil and stir constantly until thickened. Remove from the heat and add the chocolate, butter, vanilla and peppermint extracts. Mix well. Pour into serving dishes and refrigerate for at least 1 hour. Makes 6 servings Creamy Ham and Potato Soup 1 pound fully cooked ham diced 1 medium onion diced 2 cloves garlic minced 5 medium Yukon Gold potatoes peeled and diced 1 tablespoon butter 1 tablespoon olive oil 36 ounces low sodium vegetable broth 1/2 cup sherry 1/2 teaspoon salt 1/2 teaspoon white pepper 1 tablespoon Dijon mustard 1/2 ounces chives minced 1/2 cup evaporated milk 1/2 cup sour cream In a large saucepan over medium high heat add the water and heat to boiling. Add the potatoes and cook for 20 minutes or until tender. Remove the potatoes from the pan. Add the onions and cook for 5 to 7 minutes or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the sherry to the onion mixture stirring to deglaze the pan. Add the chicken stock, salt, pepper, Dijon mustard and the potatoes. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Remove the pan from the heat and using a blender, food processor or immersion blender puree the mixture until smooth. Add the milk, sour cream, ham and chives and mix well. Makes 6 servings Cucumber Mango Salad 1 large mango peeled and diced 3 large cucumbers thinly sliced 1 small red onion thinly sliced 4 tablespoons white wine vinegar 2 tablespoons light brown sugar packed 1 teaspoon Dijon mustard 1 teaspoon dried basil In a medium bowl mix the vinegar, sugar and basil together. Add the mango, cucumbers and onions to the dressing and mix well. Cover and chill for at least 1 hour. Makes 6 servings Cheesy Garlic Parmesan Cauliflower 1 head cauliflower cut into florets 3 tablespoons olive oil 1 teaspoon Kosher salt Sauce: 2 cloves garlic minced 2 tablespoons unsalted butter 2 tablespoons all purpose flour 12 ounces evaporated milk 8 ounces Parmesan cheese grated 1 teaspoon Dijon mustard Heat oven to 450°F. Coat the florets with the olive oil and salt. Spread into an even layer on an ungreased baking sheet and cook for 25 minutes turning the florets halfway through. Melt the butter in a medium saucepan over medium heat. Add the flour and cook stirring constantly until starting to brown. Add the garlic and cook for 30 seconds. Add the milk and cook until thickened and smooth. Add the Dijon mustard and mix well. Add the cheese and a little at a time and stir until the cheese is melted and the sauce is smooth. Put the cauliflower in a 9x13x2 inch baking dish and cover with the sauce. Return to the oven and cook for 10 more minutes. Makes 6 servings [END] --- [1] Url: https://www.dailykos.com/stories/2024/11/22/2288059/-Street-Prophets-Friday-Coffee-Hour-Filling-in-with-Recipes?pm_campaign=front_page&pm_source=more_community&pm_medium=web Published and (C) by Daily Kos Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified. via Magical.Fish Gopher News Feeds: gopher://magical.fish/1/feeds/news/dailykos/