Thankfulness: November 11, 2008
Nov. 11th, 2008 08:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rsadelleToday I'm thankful for corn. I know the corn industry can be problematic, but that's not the food's fault. I've been craving chili and cornbread, so that's what I had for dinner. I remembered that I wanted to add corn to the chili, so I tried that out this time. It probably needed about half as much corn as I put in it. Recipes:
Vegetarian Chili
garlic, chopped
onion
peppers/chiles
2 cans tomato
3 tbsp chili powder
1 can black beans
corn (optional - I suggest using only half a can or less)
Cut up the onion and the peppers/chiles (I've been using a bell pepper and a pasilla [or poblano; apparently it has a couple of names]). Simmer garlic (I use however many cloves I feel like cutting up), onion, peppers, chiles, tomato (I tried buying one 28 oz can instead of two 14.5 oz cans and discovered that that extra ounce seems to make a difference), and chili powder in a saucepan (I use a 2 quart pan, which is almost too small) over medium low heat, stirring every 15 minutes or so until it cooks down - about two hours. I do this uncovered; my mom covers it. Your chili will be a lot thicker if you cook it uncovered and more soup-like if you cover it. Add the beans and cook long enough to heat them up. This is also where I added the corn. I usually add the beans, then make my cornbread, and eat everything when the cornbread's done.
Cornbread - Yogurt Variation
I usually use my aunt's recipe for cornbread. I remembered that I needed to pick up eggs to make it, but I completely forgot that I used the end of the rice milk in the cupcakes I burnt on Halloween. I do have yogurt in the house, though, so I googled for yogurt cornbread recipes, and decided to ignore them all and simply do a direct substitution of the yogurt for the milk. It came out pretty good. If I were doing the same thing again, I would add both a bit of salt (I never bake with salt, so you can tell this is unusual [although I have been craving salt a lot more recently; it's on my list of things to ask my doctor about when I go in next month]) and a little more sugar. The directions below are my aunt's, with yogurt in place of milk, a pan equivalency change, and a higher temperature. (The regular temp is 350; all of the yogurt cornbread recipes called for 400. I split the difference and baked it at 375. I think I might have also cooked it for longer.)
1 1/2 cups flour
1/2 cup corn meal
2 tsp baking powder
1/2 cup sugar
1 egg
2 tbsp oil
1 cup yogurt
Stir together dry ingredients. Beat egg slightly (fork is fine). Add oil and yogurt to egg, mix with fork. Stir the liquid into the dry. A few lumps okay. Grease and flour or line with parchment a 9" round or 8" square cake pan, or a muffin pan. Pour batter into pan. Bake 15-20 minutes at 375.
Vegetarian Chili
garlic, chopped
onion
peppers/chiles
2 cans tomato
3 tbsp chili powder
1 can black beans
corn (optional - I suggest using only half a can or less)
Cut up the onion and the peppers/chiles (I've been using a bell pepper and a pasilla [or poblano; apparently it has a couple of names]). Simmer garlic (I use however many cloves I feel like cutting up), onion, peppers, chiles, tomato (I tried buying one 28 oz can instead of two 14.5 oz cans and discovered that that extra ounce seems to make a difference), and chili powder in a saucepan (I use a 2 quart pan, which is almost too small) over medium low heat, stirring every 15 minutes or so until it cooks down - about two hours. I do this uncovered; my mom covers it. Your chili will be a lot thicker if you cook it uncovered and more soup-like if you cover it. Add the beans and cook long enough to heat them up. This is also where I added the corn. I usually add the beans, then make my cornbread, and eat everything when the cornbread's done.
Cornbread - Yogurt Variation
I usually use my aunt's recipe for cornbread. I remembered that I needed to pick up eggs to make it, but I completely forgot that I used the end of the rice milk in the cupcakes I burnt on Halloween. I do have yogurt in the house, though, so I googled for yogurt cornbread recipes, and decided to ignore them all and simply do a direct substitution of the yogurt for the milk. It came out pretty good. If I were doing the same thing again, I would add both a bit of salt (I never bake with salt, so you can tell this is unusual [although I have been craving salt a lot more recently; it's on my list of things to ask my doctor about when I go in next month]) and a little more sugar. The directions below are my aunt's, with yogurt in place of milk, a pan equivalency change, and a higher temperature. (The regular temp is 350; all of the yogurt cornbread recipes called for 400. I split the difference and baked it at 375. I think I might have also cooked it for longer.)
1 1/2 cups flour
1/2 cup corn meal
2 tsp baking powder
1/2 cup sugar
1 egg
2 tbsp oil
1 cup yogurt
Stir together dry ingredients. Beat egg slightly (fork is fine). Add oil and yogurt to egg, mix with fork. Stir the liquid into the dry. A few lumps okay. Grease and flour or line with parchment a 9" round or 8" square cake pan, or a muffin pan. Pour batter into pan. Bake 15-20 minutes at 375.
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