sweet cheddar cornbread

This cornbread was quick and easy and a nice addition to the chili posted below. Serving the cornbread with the a fresh garden salad and the chili, you have a healthy and heart dinner!

Ingredients

1 cup unbleached all-purpose flour
1 cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup canola oil
1/2 cup grated sharp cheddar cheese
1 large egg, slightly beaten
1 green onion or 3 chives finely chopped

Directions:

Preheat oven to 400 degrees F. Lightly grease and flour and 8 or 9-inch square pan.

Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined – there should still be scattered clumps of flour, about the size of baby peas, gently mix in the cheddar and chives/green onions.

Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean. Serve hot.

*adapted from The Cornbread Book by Jeremy Jackson, 2003

pantry chili

There are some nights when we look in the fridge and it is bare...or at least nothing we really want to eat. Then the great debate, do we order in, do we go out? What can we make... it is raining, so going to the store isn't really what you feel like doing after a long day at work, that's when we usually hit the pantry. This recipe was compiled with what we had on hand, I know it is by no means authentic, but I like that you add what you have. If we had had some frozen corn niblets for example, I would have added those. Spiciness is a personal preference, so always start with less and then work up. For the purposes of a rainy Tuesday night, this worked quite nicely, especially when supplemented with some simple fresh from the oven cornbread.

** the steam was perfect to melt the cheddar into the chili**

Ingredients for Pantry Chili

2 Tbsp extra virgin olive oil
6 cloves garlic, minced
1 sweet onion, diced
1 chopped green pepper
2 cups sliced mushrooms (canned would do fine here)
1 lb extra lean ground beef
2 hot peppers, diced (I had some jalapeños on hand)
1 19 oz can of Black Beans
1 19 0z can of Kidney Beans
1 28 oz can of Crushed Tomatoes
14 oz water

4 Tbsp red chili powder
1 Tbsp ground cumin
1 tsp ground chipotle powder
1 tsp thyme
1/2 tsp thyme

** shredded cheese to top

Directions:
In a dutch oven or large pot, heat the oil. Add the garlic, onions, and green and hot peppers, sweat them, being careful not to brown/burn the garlic, when the peppers get soft, add the mushrooms. Add the ground beef once the veggies are all soft. Add seasoning and stir until the ground beef is browned (skim off excess fat, if needed). Add both types of beans, tomatoes and water, let simmer for 20 minutes. Flavour to taste with salt and pepper. Serve with shredded cheese on top.

almond roca bark

I love to give treats to family, friends and colleagues with my holiday cards each year. Every year we try something new, a few years back it was "brownies in a jar", last year it was "home made hot cocoa mix cones". This year we made Almond Roca Bark. It is easy, tasty and always a hit. You only need to give a small amount as it is so rich and so sweet.

** sorry I know this picture isn't very good, I took it when I was half asleep**

Ingredients for the Almond Roca Bark
2 cups butter (unsalted)
2 cups white sugar
1 cup whole almonds
1 cup pecans (pieces, halves or whole)
1 large package chocolate chips*

*I recommend milk or semi-sweet chocolate chips

Directions:

Combine almonds and pecans in a blender or food processor until quite fine.

Melt butter over high heat, when butter is melted, but not brown, add sugar, stirring until it has fully dissolved. Continue over high heat, bring to a boil for 5 minutes, stirring constantly, adding half the almond and pecan nut mixture. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. This can take a while and time seemed to differ between each of our batches. Don't give in to quickly! If you pull the sugar mixture off the stove too soon, it gets chewy and not hard like a real Almond Roca.

Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides, I found lining the pan with a silpad was very useful. Tilt to spread evenly. There may be excess butter that didn't combine, take a carefully folded paper towel and absorb as much as you can.

Once the butter is cleared off, and the candy has semi set, but is still warm, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with the back of a tablespoon. Once chocolate is melted evenly sprinkle remainder of nut mixture.
Allow to set completely. Break into snack size pieces, store in air tight container, or place in cello gift baggies. Enjoy and happy holidays!

(If you want Almond Roca "mini bars"- like the store bought candy: pour the mixture into a square pan (well greased) and let set, score the bars into 1/2 x 1 inch bars with a butter knife, when it has set - about 20-30 minutes, cut the bars along the scored lines, it should break pretty cleanly. You will then to individually dip each bar into the melted chocolate and then will roll in the nuts mixture).