Baked

It's been so hot the last few days, so it seems strange to post this particular recipe. I made some chili and creamy cornbread for our camping trip last week. Froze both, so they kept everything else cool as well. Tastes even better when eaten outdoors!

Vegetarian Chili - serves about 10

1 small red onion, finely chopped
2 cloves garlic, minced
1 tablespoon virgin olive oil
1 jalapeno pepper, finely chopped
1 large yam, chopped in 1/2 inch cubes
1 large carrot, peeled and chopped
2 red peppers, chopped
1 zucchini, chopped
1 cup cooked quinoa (follow package instructions)
2 cups black beans, cooked (fresh or canned)
1 cup red kidney beans, cooked (fresh or canned)
1 796ml/28oz can diced tomatoes
1 1/2 cups tomato sauce
2 tablespoons chili powder
1 tablespoon ground cumin
salt and pepper to taste

In a large pot, heat oil over high heat. Add the onion and cook until just tender. Stir in the garlic, jalapeno pepper, yam, carrot, red pepper and zucchini. Cook for about 10 minutes. Add the beans, tomatoes, tomato sauce, cooked quinoa, chili powder, and cumin. Salt and pepper to taste. Simmer on low, for about 30 minutes. Serve with creamy cornbread.

Creamy Cornbread - makes one 8x8 pan or 24 mini muffins (I ended up doing both)

1 cup cornmeal
1 cup all purpose flour
2 teaspoons baking powder
pinch of salt
1 egg, lightly beaten
1 cup sour cream
1 284ml/10oz can of creamed corn (old school!)
2 tablespoons olive oil
1 tablespoon chili flakes (I made a batch without, so kids would eat)

Preheat oven to 400f. Grease and line a square pan or muffin tin with parchment paper or paper cups.
In a large bowl, mix together the cornmeal, flour, baking powder, salt, and chili flakes. Combine well, then add sour cream, egg, creamed corn and oil and stir until just blended. Pour into an 8x8 pan or spoon into mini muffin tin. Bake for about 20-25 minutes until just a little golden in colour or a skewer, inserted in centre, comes out clean.

Baked

Hope your Monday has been a good one! Did you have a nice weekend?

I baked Tamale Pie over the weekend - a tried and true recipe that several members of my family have been making forever. It's super easy, delicious, and good for you (which is different for me, I know).

Tamale Pie - makes one large (about a 7x10x3 inch casserole) or 4 small

1 red onion, chopped
3 cloves garlic, finely chopped
1 red or green pepper, chopped
2 cups pinto beans*
2 cups red kidney beans*
1/2 cup fresh cilantro, finely chopped
1 tablespoon ground cumin
1 tablespoon chilli powder
1 1/2 cups vegetable juice
* this works out to about 3 small cans of beans. I like to soak, and cook my own beans, then freeze them.

Cornbread topping:
2/3 cup buttermilk
2/3 cup all purpose flour
2/3 cup cornmeal
1 teaspoon baking soda
1 egg, lightly beaten
1 tablespoon olive oil
2 red chilli peppers, finely chopped
1/2 cup cheddar or parmesan cheese, finely grated

To make the bean filling: Preheat oven to 350f/180c. In a large pot, saute onion, garlic and pepper with a little olive oil. Cook for about 5 minutes. Add the beans, cilantro, cumin, chilli powder, and vegetable juice. Cook for another 10 minutes. Pour bean mixture into one large casserole dish, or your small oven proof dishes (this is how I like to do it).

To make cornbread topping: In one medium bowl, combine all ingredients, and mix well. Like I said, it's super easy! Spoon mixture on top of each casserole dish. Pop into oven and bake for about 30 minutes for small casseroles, or about 40 minutes for the large, or until tops are golden brown.

That's it! Easy. If you try it out, I'd love to know!

Back soon.
Janis