Kitchen Conundrum

Cornbread Recipe

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Cornbread means a lot of different things to different people, depending on where you are from. Say cornbread to my in-laws and they’ll  think of a rye bread that is crusted in corn meal.  But that is an Eastern European cornbread, and nothing at all like the cornbread we make here in the states. Typically, from the South and the Southwest,  cornbread varieties include skillet or molded corn pone cakes, Jonnycakes, hushpuppies, hot water cornbread and baked cornbread. Each is similar in ingredients but vastly different in texture and form.

I grew up eating cornbread made in a cast iron skillet or if my mother was being “fancy” she would bake them in the cast iron molds shaped like little ears of corn.  They were thin and crispy on the outside and dense and firm on the inside. I used to eat them coated in butter, or my favorite was to crumble and mix the pieces into a glass of milk and eat it with a spoon.

Nowadays, I prefer to eat cornbread that’s fluffier and moister but still with a rich butter flavor and crispy on the outside. You could almost call it a corn cake.

And it goes so well with hearty stews and chilis!

 

Ingredients

½  cup butter or margarine, softened

½  cup sugar

3 eggs

1 2/3 cups milk

1 tsp. vanilla extract

2 ½ cups all-purpose flour

1 cup cornmeal

4 tsp baking powder

1 tsp salt

½ cup frozen corn kernels

Method

Preheat Oven to 400 degrees.

In a large mixing bowl, cream together the butter and sugar.

Add the eggs and milk, mixing well.

Add the flour, cornmeal, baking powder and salt. Blending together until just mixed.

Fold in the frozen corn kernels.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan.

Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cut into squares; serve warm.

Cover any uneaten portions with plastic wrap.

 

Its really good for breakfast with a glass of milk or as a late night treat with a cup of tea.

Ari’s Smokin’ Chili Reicpe

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The Northeast has been just slammed with one snow storm after the other and we have all been basically trapped in our houses for days on end. During this forced hibernation, we’ve sought warmth and comfort, whether it be a cup of tea and a warm duvet, or hanging out in fuzzy slippers and pjs while playing the Wii with the kids. It’s just those kinds of days.

We’ve also been cooking things that are comforting and warming. There has been Irish Oatmeal and Popovers for breakfast, homemade Macaroni and Cheese for lunch and soups and stews of various varieties for dinner. Anything to just keep us warm on the inside and fuel us while we shovel out a path to the rest of the world.

Last weekend, during yet another snowstorm and a day inside, we were glued to the TV in hopes that our home football team, from NY*, would win and take us on to the big game (otherwise known as the Super “Bleep”**). That didn’t quite happen, but we really enjoyed the chili and cornbread we ate while rooting them on.

*Rhymes with lets, pets, and bets. **Apparently only officially licensed sponsors can use the real name. And did you know, that you can’t actually say the Team Name? It’s true. You can only refer to their cities of origin but not by their official NFL monikers. I’m not even sure if you can say NFL. Opps. Said it twice! (And yes, I know, I probably can say their names because I am not actually advertising or selling anything. I just didn’t want to.)

 

Ingredients

2 tbs vegetable oil

2 lbs ground beef

Salt and pepper to taste

1 large onion, diced

1 green bell pepper, diced

4 cloves garlic, minced

1 Jalapeno diced, (remove ribs and seeds for less heat)

1 can diced tomatoes (14 oz.)

2 chipotle peppers, canned variety with a some paste, diced

1 can red kidney beans, drained

1 cup water

1 can tomato paste (6 oz.)

1 tbs cayenne pepper

½ tsp Spanish paprika (Pimentón de la Vera- Dulce, a sweet, smoky paprika)

1 tbs red pepper flakes

1 tbs ground cumin

1½ tsp oregano

1½ tsp thyme

½ tsp ground coriander

Method

In a large Dutch oven or other large pot, heat oil over medium high heat. Season the ground beef with salt and pepper and add to the pot. Cook the meat, turning frequently with a wooden spoon or spatula until browned through. Once cooked, remove the meat with a slotted spoon from pot and set aside in a bowl, leaving the liquids in the pot.

Reduce the heat to medium and add the onion, green bell pepper, garlic, Jalapeno and sauté until tender. Add the canned tomatoes, the chipotles and the beans. Cook for 5 minutes more.

Return the meat to the pot and add the water and tomato paste. Combine well and reduce the heat to medium low and simmer, covered, for 1 hour.

At this time, remove the cover and add the cayenne, paprika, red pepper, cumin, oregano, thyme and coriander and mix well. Let cook, continuing to simmer, uncovered for an additional half hour.

Add additional salt and pepper to taste and adjust the seasonings to your liking. You may also add additional cayenne pepper if you prefer a hotter spice.

Spoon into large bowls and serve with corn bread or tortilla chips. You can also add toppings such as grated cheese, sour cream, chopped onion or chopped jalapenos.

 

However you like it, enjoy and may it keep you warm!

The 150 Healthiest 15-Minute Recipes on Earth, Cookbook Review

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150 Healthist Recipes SMALLHealthy and fast is imperative to those of us who are often pressed for time, especially during the busy work week. So we were very excited to receive an advance copy of The 150 Healthiest 15-Minute Recipes on Earth by nationally known nutritionist and weight loss expert, Jonny Bowden. He collaborated with a whole foods cook, Chef Jeanette Bessinger, to show readers how to create the healthiest meals on earth in just 15 minutes. And it’s not all salads and fish!

The authors strived to create healthy and delicious recipes for breakfast, lunch, dinner, and snacking using whole foods, kitchen shortcuts, and prepackaged food, such as pre-cooked fresh and frozen fruits and vegetables.

While most of the meals can actually be completed in 15 minutes, there are some recipes that do require a bit of additional time or to have some of the pre-cooked ingredients on hand. In addition, there are also notes by Chef Jeanette attached to each recipe on other enhancements or variations that you can complete if you have more time. But, one thing is for certain, each meal is quite healthy and full of flavor. This is no ordinary diet cookbook.

The recipes are broken down into three sections. The first contains 25 little or no-cook recipes and 75 15-minute recipes. The second part features 25 entrees that require 15 minutes of prep, plus the cooking time. The last section focuses on 25 tasty, innovative, and quick snacks – many of which can serve as mini-meals in a pinch.

The authors also offer advice such as how to stock a “15-minute” pantry, freezing and batching foods by making one of the meals that’s tagged with a Planned Leftover badge and by making versatile marinades and sauces.

There is also a very interesting and insightful discussion on nutritional choices such as using organic vs. non organic fruits and vegetables (when it’s important and when it’s not as crucial) and the benefits of using free-range meats and wild caught fish. The book ends with a very informative section about the meanings behind the Nutritional Labels.

Overall, we love how the cookbook is laid out. Most of the recipes are on one page and a striking photograph on the adjoining page. One of our favorite features is a recipe index in the front along with the standard index in the back. This should happen in more cookbooks. It makes it so much easier to find what you are looking for in the books.  There are stars throughout the book that represent the authors “best of the best” recipes in terms of being healthy and delicious. While they argue that every recipe deserves a star in their own right, these recipes soar above the rest.

Some of our favorite recipes include the Low-Cal Tuna-Cranberry Lettuce Wraps. These tasty treats are considered a snack, but actually make a great lite lunch.

The Healthy Jalapeno Cornbread Chili packs a lot of flavor and is very filling. The Honey Drumsticks with Calorie-Burning Cayenne and served with a Citrus Jicama Salad is a stunning admission that yes, chicken drumsticks can actually be healthy! There are many more recipes we can not wait to try!

It you happen to pick up this book, please let us know your thoughts. It is definately one that we will revisit and cook from often.