Showing posts with label cornbread. Show all posts
Showing posts with label cornbread. Show all posts

Tuesday, February 21, 2017

Vegetarian Chili and Green Chile Cornbread

LESLIE: Chili is a classic American dish, and I suspect every home cook has a favorite recipe, vegetarian or not. Mine started life in Laurel’s Kitchen, one of the first cookbooks I ever bought, and a classic of vegetarian cooking, but the recipe is much changed. Some vegetarian cooking, especially in the 1970s, isn’t real high on flavor. And me? Well, flavor is kinda the point, right?

Since I started writing my Spice Shop series, I’ve heard plenty of readers say they don’t care for “spicy food.” What they really mean is they don’t care for heat, for peppers that scorch the roof of your mouth. This dish, as I’ve spiced it, gives a nice balance of flavor without a lot of heat, and the cornbread balances it nicely. If you’re looking for a three-alarm chili, this isn’t it.

This recipe also features the few foods I will use canned: beans, tomatoes, and diced chiles! Somehow, though, we recently acquired large bags of dried kidney and black beans, so we’ve been cooking them for chili, soup, and tacos. It’s easy, but requires some planning, and when it comes to dinner, I don’t always plan very far ahead!

Some cooks dot a piece of parchment or waxed paper with tablespoons of the extra tomato sauce, freeze it, then toss the dots in a bag and throw it back in the freezer. I usually just use the entire can, even though that’s not why my own recipe calls for! You decide, based on how thick you like your chili.

This freezes nicely, in small glass containers. If we want to make a chili with meat, we use this same recipe, sauteing the ground beef in the stock pot before adding the onions and garlic.

Early in our marriage, Mr. Right told me he didn’t like cornbread. Turns out, he didn’t like his mother’s cornbread! (She was an excellent cook, and even ran a restaurant for a while, but cornbread wasn't her dish.) This version is moist and flavorful, and never lasts long. This recipe comes from Vegetarian Soups For All Seasons by Nava Atlas, but again, I've spiced it up!

The chili recipe is gluten-free; the cornbread is not.

Leslie’s Vegetarian Chili and Green Chile Cornbread

olive oil
1 white or yellow onion, chopped
1 teaspoon garlic, minced
2 stalks celery, chopped
1 carrot, diced
1 bell pepper, any color, chopped (optional)
2-14 ounce cans chopped or crushed tomatoes
2 tablespoons tomato paste
2 cups vegetable stock (or water)
4 cups kidney beans (1-1/2 to 2 cups dry, cooked, or 2-14 ounce cans
½ teaspoon chili powder
½ teaspoon cumin
1-1/2 teaspoon kosher salt
1 teaspoon dried oregano
cheddar or Monterey jack, shredded, for topping (optional)

If you’re using dried beans, soak overnight in a large pot, then drain and return to pot. Cover with 3 cups of water for each cup of beans; bring to a low boil and simmer, about 1-1/4 hours, until tender but not mushy—they will continue to cook in the chili.

In a large stock pot, saute the onion in olive oil until softened and they begin to turn transparent; add the garlic and saute briefly. Add the celery, carrots, and bell pepper, and saute until soft, 3-5 minutes.

Add the tomatoes, tomato paste, stock, beans, and spices. Bring to a low boil, then simmer about 30 minutes.

Top with shredded cheese to serve.

Green Chili Cornbread

1-1/2 cups cornmeal, medium grind
½ cup unbleached white flour
1/4 cup wheat germ
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs
1 cup plain yogurt (low or full fat work equally well; Greek style is too thick)
2 tablespoons vegetable oil
1-4 ounce can chopped green chiles
½ cup thawed frozen corn kernels (optional)

Preheat oven to 400 degrees. Spray or oil a 9" square pan.

In a large bowl, combine cornmeal, flour, wheat germ, baking soda, baking powder, salt, and cayenne.

In a smaller bowl, lightly beat the eggs, and mix in the yogurt and oil. Make a well in the dry ingredients and add the egg mixture; stir until combined. Stir in the corn, if you’re using it.

Spread mixture in pan and bake 20-25 minutes, until the top is golden and a knife or tester comes out clean. 

Let cool slightly and cut into squares.

Serve warm with butter. Because it is so moist, store leftovers in the fridge.

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming March 15): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Tuesday, March 10, 2015

How to Add Delicious Dietary Fiber to your Cornbread with Spelt Flour by Cleo Coyle

In our house, we often try “health foods” but unless they taste good, they don’t get tasted much. That’s why I’m delighted to share this recipe for Spelt Cornbread. My husband and I love it.

For those of you who are new to spelt flour, it comes from an ancient grain with more dietary fiber than all-purpose flour; protein that's easier for your body to absorb; and a lovelier, more mellow flavor than whole wheat flour, which is why I like to incorporate it into my baking. As you can see above, spelt also brings a rustic, darker look to baked goods, along with a slightly nutty flavor note that’s quite tasty.

If you'd like to begin using spelt in your own recipes (muffins, brownies, cookies, pie crusts), the rule of thumb is: Replace 25% of your recipe’s all-purpose flour with spelt flour. Once you see how the recipe turns out, you can consider whether or not to increase the percentage on the next go-round. 

From my own baking, I've found that all-purpose flour requires more liquid than spelt—which makes sense because spelt has a higher level of water solubility. In other words, as you increase the spelt flour in your recipe, you will likely have to reduce some of the liquid.

For my cornbread recipe below, I replaced 100% of the white flour with spelt. This required me to reduce a bit of the milk (and happily some of the calories) that I would have had to add if I had used all-purpose flour. 

So this cornbread is better for you, but how does it taste? Delicious! The traditional cornbread flavor is there but with a more complex background note of toasted nuts from the spelt. And now for the recipe...

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Cleo Coyle's 
Spelt Cornbread

For breakfast, Marc and I enjoy eating squares of this tasty bread with fruit and coffee. We'll warm it up for 10 seconds or so in the microwave and melt a bit of butter on it—amazing! 

For dinner, we’ll pair it with a bowl of chili or barbecued ribs or chicken. Note my variation suggestions in the recipe. If you prefer savory cornbread, simply reduce the sugar to 2 T. and (if you like) fold in some sweet corn kernels, a finely diced jalapeno, maybe even some shredded cheddar cheese. 

Make it your own and bake it with joy! ~ Cleo 

To download this recipe in a PDF document that you can print, save or share, click here.

Cleo Coyle's
Spelt Cornbread

Makes one 8-inch square pan of cornbread

1 large egg
1/2 cup milk
(whole, 2%, or skim)
1/2 cup sour cream (drain off any visible liquid)
1/2 cup granulated sugar (for savory cornbread reduce to 2 T.)
1/2 teaspoon kosher salt or 1/4 teaspoon fine table salt
1/4 cup canola (or vegetable) oil 

2 teaspoons baking powder 
1/2 teaspoon baking soda 
1 cup spelt flour (if using all-purpose flour, see my note below**)
3/4 cup yellow cornmeal

*SAVORY CORNBREAD IDEAS – For savory cornbread, consider adding ½ to ¾ cup sweet corn kernels (fresh or thawed frozen; if using canned, drain well). You might also add 1 finely chopped jalapeno pepper (remove seeds and white membrane) and/or ½ cup shredded cheddar cheese.

**FLOUR NOTE – If you use white, all-purpose flour for this recipe, you must increase the milk to ¾ cup.


One bowl mixing method: First preheat the oven to 350° Fahrenheit. In a mixing bowl, whisk together egg, milk, sour cream, sugar, salt, and oil. When the mixture is well blended and the sour cream smoothly incorporated, whisk in the baking powder and soda. 

Finally, measure in spelt flour and cornmeal. Switching to a spoon or spatula, stir until all the dry ingredients are incorporated into a loose, lumpy batter, but do not over-mix or you will develop the gluten in the flour and your cornbread will be tough instead of tender. 

Prep an 8-inch square non-stick baking pan by coating bottom and sides with cooking spray or generously buttering the pan or lining it with parchment paper. Pour the batter into the pan and tilt it back and forth to even it out. 

Bake in your preheated 350 degree F. oven for 20 to 25 minutes (the time will depend on your oven). When a toothpick inserted in the center comes out with no wet batter clinging to it, remove from oven. Cool, cut, and eat with joy!

Stay cozy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * *

Once Upon a Grind:
A Coffeehouse Mystery

* A Best Book of the Year
Reviewer's Pick -
King's River Life

* Top Pick! ~ RT Book Reviews

* Fresh Pick ~ Fresh Fiction

* A Mystery Guild Selection

Delicious recipes are also featured in my 14th 
culinary mystery, Once Upon a Grind, including...

* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev 
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* "Fryer Tuck's" Ale-Battered Onion Rings
* Poor Man's Caviar 
* Caramel-Dipped Meltaways

...and many more recipes, including
a guide to reading coffee grinds...

See the book's
Recipe Guide (free PDF)

* * * 

Marc and I also write
The Haunted Bookshop

Get a free title checklist,
with mini plot summaries, 

by clicking here. 

Or learn more about the
books and meet Jack Shepard,
our PI ghost 
by clicking here. 

Sign up for my Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)

* * * 

Saturday, November 29, 2014

Mexican Meatball Soup #recipe @LucyBurdette

LUCY BURDETTE: There comes a time during the holiday season when you cannot eat one more cookie. No more sugar, no more chocolate, and definitely no more turkey. I'm not there yet, but I know I will be!

This dish is perfect for the overindulged, because it’s full of holiday color, but warm and slightly spicy instead of sweet. It’s not fatty either because you bake the meatballs ahead of time. You could serve it with cornbread or biscuits and a green salad and easily call it dinner! If you don’t do a big Christmas Eve dinner, this could do the trick for that night too. And hey, speaking of celebrations, this would do nicely for a post-book launch supper too! (I happen to have one of those coming up…)

Mexican-Style Meatball Soup Ingredients

    •    2 tablespoons olive oil
    •    1 large onion, chopped
    •    1 bay leaf
    •    1 32 oz box beef broth
    •    1 28-ounce can crushed tomatoes
    •    1/2 cup chopped fresh cilantro
    •    1 and 1/4 pound lean ground beef
    •    6 tablespoons cornmeal (I used blue)
    •    1/4 cup milk
    •    1 large egg
    •    1/2 teaspoon ground cumin
    •    1 onion, finely chopped
    •    1/4 cup cilantro

 •    1/2 cup uncooked brown rice

To make the meatballs:
Place the beef, cornmeal, chopped onion, cilantro, cumin, milk and egg in a bowl. Mix well. Shape the meatballs into golfball-sized globs and bake them at 350 for 15-20 minutes until fat is rendered and meatballs have begun to brown. (I turn them over halfway through.) Drain them on paper towels.


Meanwhile, in a large pan, sauté the second set of onions in the olive oil with the bay leaf until onions are soft. Add the beef broth, tomatoes, and cilantro, and simmer for fifteen minutes. Add the cooked meatballs and rice to the pot and simmer another 30 minutes.

Like many soup recipes, this will taste even better if you refrigerate overnight and heat it up the next day. Serve with salad and cornbread. Here’s my favorite recipe—this time I used the blue cornmeal in the bread too, and it was delicious and beautiful.

The writers of Mystery Lovers Kitchen are thrilled to have three books coming out this week! We'd love to remind you that mysteries make great stocking stuffers! And you can preorder today....




Thursday, March 6, 2014

Buttery Cornbread with Mango and Jalapeno @LucyBurdette and a #Chat

LUCY BURDETTE: First things first--congrats to Daryl Wood Gerber and Peg Cochran for their new books this week--can't wait to dig into those!

Readers of this blog may not realize what goes on behind the scenes in this blog--maybe it's like sausage-making, right? Better not to know too much:). But my pals at Mystery Lovers Kitchen had a funny chat online last week--we thought you'd like hearing a little of it...the wacky minds of mystery-writing foodies. We're always thinking of you!

SHEILA: I'm still taking pix for this Friday's post. Do we all just take pix at every meal? I took a picture of my drink at a restaurant last night. Weird.

MARY JANE aka VICTORIA: Pix all the time! Not even the vegetables have any privacy, Sheila.

LUCY: Definitely no privacy for YOUR vegetables MJ! My husband gets alarmed if I don't take pix--he thinks the meal will surely be sub-par:)

KRISTA: LOL. I take pics of other things, too. Snowy limbs, flowers, birds, funny stuff I see. You just never know what you’re going to need.

MARY JANE: Right now there are guys trimming branches around our Hydro lines (as electric lines are called up here in Ontario.) I'm taking pictures. They are waving--probably dangerous. Not sure how to make this into a blog unless it's I'm Sure Glad I Have My Job.

SHEILA: Did you take them snacks? How about a post on what linemen eat?

Okay, back to the business of recipes. I'm a few months late with this cornbread recipe--you could have used it last fall when you were making your stuffed pumpkins and cornbread-sausage Thanksgiving stuffing! But after the winter most of the country has had, I decided to jazz it up with a go-away winter zippiness that comes from mangos and jalapenos. We've had some fabulous mango bread from our local bakery, Cole's Peace in Key West, and I thought, why not cornbread?


3/4 cup cornmeal
3/4 cup flour
1 and 1/2 Tbsp baking powder
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt

2 large eggs
1 and 1/2 cups milk, plus 1 Tbsp white vinegar
3-4 Tbsp butter
1 jalapeno pepper, chopped
1/2 ripe mango, chopped 

Mix the dry ingredients. Add the vinegar to the milk and wait a bit for it to thicken. (I've given up buying buttermilk, as I wasted too much of it.) Beat the eggs into the milk, add this to the dry mixture and stir until combined. Then stir in the mango and pepper.

Meanwhile, heat the oven to 400 degrees. Drop the butter into the 8x8 inch pan you will use to bake, and melt it by popping the pan into the oven for a few minutes. Pour the cornbread batter into the prepared pan and bake 15 to 20 minutes until slightly brown. Serve hot, with more butter if desired. (We found we didn't need it.)

It was wonderful with chili, but I bet it would be delicious with eggs or all by itself as a mid-afternoon snack. Heated up with a little honey slathered on?

Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE is in stores now!

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:) 

PS I should warn you all that I'm taking a two-day class in 
iPhonography--that is how to take better photos with my iphone. Snapseed, Hipstamatic, Dynamic Light, Image Blender...oh my poor brain is spinning...See what you think about this piece of mango cornbread, compared to the one above...I'm going to try some things out on you, and hopefully the photos will get better, not worse!