Jun 16, 2009
Chili And Cornbread
This cornbread was a total improvisation and it turned out pretty good! Not perfect, but totally decent. Here's the ingredients:
1/2 cup Arrowhead Mills gluten-free baking mix
1/4 cup cornmeal
1/2 cup vanilla rice milk
1 Tablespoon honey
couple drops vanilla stevia extract
Mixed it all up and put it in a greased pan. Baked at 350 degrees for 20 minutes. It was dense and a bit like a pancake and could have been a touch sweeter. I might add 1/2 cup corn kernels next time.
Chili. 1 pkg lean, organic ground beef, 1 20 oz can kidney beans, 1/2 chopped jalapeno, 1 sauteed onion, 2 cloves minced garlic, 1 20 oz can crushed tomatoes, 2 Tablespoons chili powder, 1 Tablespoon cumin and a generous splash of Worcestershire sauce to zing it up. Simmered for one hour. Done!
Husband's chili with some extra veggies stirred in and...
...his buttered cornbread.
Mine: cucumber, broccoli, cheese, nuts and a d'anjou pear.
I'm sorry I haven't posted until Sunday. I've been working like a real working girl, and putting my favorite blog last...mine.
Sunday workout: Squeeze Stronger With Tracy Effinger