Recipes

I had a request for the recipes yesterday, so here you go. I don't claim they are anything special, but I like them.

Cornbread
1 cup cornmeal
1 cup whole wheat flour
1 t salt
2 t baking powder
1/4 cup sugar/honey <---this was too sweet for me; try halving it
1/4 cup unsweetened apple sauce
1 cup water

Mix the dry ingredients, add the liquid ones and mix. Avoid overmixing as it develops the gluten and make a tougher cornbread. Pour into a 9x9 glass pan. Bake at 350ºF for 22 minutes (may vary, depending on your oven).

Chili
2 quarts stewed tomatoes (I use home canned, obviously)
1 small can of tomato paste
1/4 t cummin
1/4 t chili powder
1/4 t paprika
chili peppers (I used a small can because I didn't grow them this year)
3 onions, minced
1/2 green pepper, diced
simmer for about an hour, stirring periodically
add a can of kidney beans and heat through (about 30 minutes) (I have used dried kidney beans in the past, but they take forever to rehydrate!)

I add a few drops of habanero sauce to my bowl; it is too strong for Debbie, so I don't add it to the main pot. I also broke up some cornbread and added it to my bowl. I didn't miss the cheese.

We finished up the leftovers last night. The cornbread didn't age very well; it was still ok, but without the oil and egg, it gets old quickly, so eat it the first day :)

About substituting the flour in the cornbread recipe: our granddaughter is celiac, so our daughter started a blog that has some information. I know Renee found a good substitute for flour—a mix of various stuff. It actually is quite good; I eat it when we are visiting them. Maybe Renee would be willing to post it in the comments?