After arriving home and preparing my lasagna meal I realized I wasn't quite feeling the whole lasagna blog. Don't get me wrong, it was pretty tasty, but I don't think I am a big cheese lover like I used to be or maybe I am just used to lasagna made with cottage cheese (farmers cheese) instead of ricotta. If anybody is interested in the recipe and pictures I would be happy to blog about it, just let me know.
So instead I have decided to do chili and cornbread. Now I do not have a specific recipe for my chili because it seems to change every time I make it. Sometimes I will add different beans, veggies, herbs and spices with the addition of beer and chillies. The cornbread is also a little different than I am used to making, but I think it turned out pretty good. Enjoy :-)
Vegetarian Chili Serves 6
1- 15 oz can diced tomatoes (I used Vila Vella whole plum tomatoes from Spain. They are packed in a glass jar and delicious. If you can find them....use them).
3 cups vegetable broth ( home made is best, if using store bought buy low sodium)
3 large carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
1 med sweet potato, chopped
1 1/2 cups frozen or fresh corn
2 cups cooked garbanzo beans ( 1 cup dry soaked overnight or 1 -15 0z can)
2 cups cooked kidney beans ( 1 cup soaked overnight or 1 -15oz can)
2 tins brown beans ( I prefer canned brown beans, you can try and use pinto or bean of your choice)
1-2 tbsp molasses
2 chipotle chilies
2 garlic cloves, minced
1 bay leaf
3 tsp chili powder
1 1/2 tsp. cumin
1/4- 1/2 tsp smoked sweet paprika ( smoked hot paprika if you would like it spicier)
2 tsp salt ( depending on sodium content of ingredients used)
If cooking your own beans do not overcook, they still have about 40-60 min cook time in the chili.
Place all ingredients except canned brown beans and corn in a large pot. The cooking time is going to vary depending on how big the vegetables were cut,what type of beans you are using, the amount of liquid in your chili and of course at what temp your cooking at. Halfway through cooking add one tin of the brown beans and right before chili is finished add the other tin of brown beans and corn. All the veggies and beans should still have some kind of texture and taste and not be cooked to mush!! Taste and adjust seasonings.
Savoury Corn Bread with Cheddar and Thyme 12 Muffins
1 ½ cups unbleached all-purpose flour
1 cup yellow cornmeal ( I used a coarse cornmeal, it turned out alright)
1 tablespoon baking powder
1 ¼ teaspoons salt
2 ½ tablespoons sugar
2 teaspoons fresh thyme, finely chopped
¾ cup frozen corn (no need to thaw)
1 cup freshly grated white sharp Cheddar cheese
1 ¼ cup milk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
Preheat oven to 400 degrees and adjust rack to middle position. I used a muffin tin with 12 cups but a 9 inch glass baking dish sprayed with cooking spray can be used.
In a large bowl, whisk flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in corn and cheese.
Make wet mixture: In a small bowl, break up eggs with a wire whisk, then add milk and whisk to combine. Add wet mixture and melted butter to dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not over mix. Pour batter into prepared baking dish or muffin tin and smooth surface with back of spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in pan on wire rack. Cut into pieces and serve warm.** Leftovers can be wrapped in foil and reheated in a 350-degree oven for 10- 15 minutes.
Adapted From : Once upon a Chef
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