Clara Gluten Free


Chili and cornbread always seems like food for winter because it is hot and soft. Except I usually eat in summer because it is easy to make. So, to compromise, I'm blogging it in fall because I made it the other day. Brilliant, no?

I made the cornbread first and while it was baking, made the chili. Often chili is a crock-pot sort of meal around here, but I lacked the forethought to set up the crock pot in advance, so I made it on the stove for an hour. Really beat what would have a happened had I made it in the crock-pot for an hour (yay cold and slimy!). Both are GFCF so that was good. But, it turned out, the margarine we ate with the cornbread was not, so that was less good.We got new margarine later in day, and I ate leftover cornbread with new margarine, feeling very clever for figuring it all out. I like solving mysteries.

Cornbread- makes 1 9"x13" pan 

2 cups masa harina
1 cup yellow cornmeal
1 tsp xanthum gum
2 tsp baking powder
3 tbs dark brown sugar
1 tsp salt
2 eggs
1/3 cup canola oil
1-1 1/2 cps milk (dairy-free works too)
1/3 frozen corn

1- Preheat the oven to 400 F. Whisk together dry ingredients in a large mixing bowl. Combine eggs and oil and pour into the dry ingredients. Stir to combine.

2- Pour in the coconut milk, depending on altitude and humility, you may need to adjust how much goes in (high altitudes or dry weather will require more). You know there is enough milk when the batter is thick and viscous but still fluid, similar to pancake batter.

3- Stir in the frozen corn, pour the batter into the pan, bake for 25 minutes. You could use two 9"x9" pans, but be sure to watch how quickly they are cooking, because the time will be different. Test for doneness by inserting a toothpick or knife into the center. If it comes out with batter on it, keep the cornbread in the oven until it passes the test. Remove and serve warm.

Vegetarian Chili- makes 4-6 servings

3 14-oz cans of beans (black bean, kidney and cannelloni are what I use) 
2 14-oz can of diced tomatoes
1 medium onion
3 cloves of garlic
1 package of tofu
jalapenos or chili powder to taste

1- Drain and rinse tofu. Dry it out by lining a plate with a few paper towels, placing the tofu on top, and covering with paper towels, another plate and something to press down on the tofu without squishing it. I use the toaster (no joke). Drain and rinse the beans, putting them all together in a bowl.

2- Open the can of tomatoes. Chop the onion and dice the garlic, place in a medium bowl. Cube the tofu and add to the bowl. Heat canola oil in a skillet on high, once it is hot, toss in the onion/tofu/garlic. Add the jalapenos or chili powder, if using (by putting the chili powder in now you can 'bloom the spices', meaning make them more flavorful by sauteing in oil) Saute until everything is brown. Add the beans and the tomatoes. Turn down the heat, and allow to reduce for about 15 minutes. Take off the heat, and serve immediately (with cornbread). 

Alternatively, you could skip the sauteing and set this up in the crock-pot in the morning. Give it at least 6 hours in order to make sure the onions cook through completely. 

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