Monday, February 22, 2010

Slow Cooker Chili & Cornbread Pie

I made this with a can of turkey chili instead of making it from scratch. It was delicious!

1 pound ground beef or turkey
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) can tomato sauce
1 ½ tsp. garlic powder
1 tsp. chili powder
1 (8.5 ounce) package corn bread/muffin mix
1/3 c. milk
1 egg
2 T. melted butter
½ c. shredded Cheddar cheese

1. Place the ground meat in a skillet over medium heat, and cook and stir until browned, about 10 minutes, breaking up the meat as it cooks. Drain, and put into the slow cooker. Stir in the kidney beans, tomato sauce, garlic & chili powder.
2. In a bowl, combine the corn bread mix with milk, egg, and butter. Stir until just mixed. Add cheddar cheese. Spoon the corn bread mixture over the meat mixture in the slow cooker.
3. Set the cooker to low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

This can also be baked at 350º in a 9"x13" pan for about 35 minutes.

Monday, February 15, 2010

Cornbread for Stuffing

This recipe is from Paula Deen. If you like cornbread as much as I do, especially in stuffing, make your own cornbread to keep on hand for such an occasion. You can't always find it when you want to make the stuffing.

1 c. cornmeal
½ c. flour
1 tsp. baking powder
½ tsp. salt
¾ c. buttermilk
1 egg
1 egg white
2 T. oil

Combine & pour into greased and shallow pan.
Bake 20-25 min in 350º oven. Cool. Break up and store for use when needed.

Monday, February 8, 2010

Avocado Spread

If you're trying to use fewer dairy products like butter on your toast, try this:

1 avocado
1 tsp. lemon juice
Sprinkle of salt

Cut avocado in half, remove pit and scrape out center into a dish. Mash avocado, add lemon juice and salt. Spread on toast. It's delicious!

To reduce your intake of dairy, also try coconut milk, Hemp Bliss (a non-dairy beverage made from hemp seeds), soy milk or Almond Breeze, (another non-dairy beverage from almonds). It's very good.

Monday, February 1, 2010

Anadama Corn Bread

I recently discovered a fun way to make bread. It's from the book: "Healthy Bread in Five Minutes a Day" by Zoe Francois and Jeff Hertzberg. You can purchase their books on line if you'd like. You mix up a batch of dough that makes 4 loaves and you don't have to knead it! Just cut a piece off, shape it and bake it when you want a loaf of bread. Being a whole grain bread, you'll find it a little denser than white bread, but it's moist and tasty as well. I've tried their basic recipe, but this latest one for Anadama Bread I just love! I hope you'll have as much fun baking these breads as I do! Don't get discouraged by all the directions. It a very easy procedure!

Healthy Bread in Five Minutes a Day

1 ½ c. cornmeal
¼ c. wheat germ
2¼ c. whole-wheat flour
3 c. unbleached all purpose flour
1 ½ T. granulated yeast (2 pkg.)
1 T. Kosher salt
¼ c. vital wheat gluten
3½ c. lukewarm water
½ c. molasses

1. Whisk together the cornmeal, wheat germ, flours, yeast, salt & vital wheat gluten in a 5 quart bowl or lidded (not airtight) food container.
2. Combine the water & molasses, and mix them with the dry ingredients without kneading, using a spoon or heavy-duty stand mixer with a paddle.
3. Cover (not airtight), and allow dough to rest at room temperature until it rises and collapses (or flattens on top), about 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded container (not airtight), and use over the next week.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 pound piece (grapefruit size). Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
6. Allow the loaf to rest 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough). Cover loosely with plastic wrap and put on a greased cookie sheet.*
7. Thirty minutes before baking time, preheat the oven to 450º. Place a broiler tray on another rack and fill with hot water.
8. Just before baking, paint or spray the top crust with water. Using a serrated knife slash the loaf with quarter-inch-deep parallel cuts.
9. Bake about 30 minutes, until richly brown and firm.
10. Allow the bread to cool on a rack before slicing.

* The authors suggest cooking the bread on a baking stone. Since I didn't have one, I just used a cookie sheet. You can also use a pie pan.