Hello Hello. Hope everyone had a great weekend.
We were very productive over here- cleaned out our storage locker and got rid of about 2 truck loads of stuff (thank you Salvation Army).
Apparently this is called nesting. If i’m already nesting, my poor poor partner is really in for it seeing as we still have 4 months to go! Pray for him.
Any who. I just wanted to pop in and share a classic rainy/snowy/cold day recipe with you lovely people.
Chilli and Corn Bread
1 pound of ground turkey (sub any ground meat)
2 stalks of celery (chopped)
2 carrots (chopped)
1 onion (diced)
2 cups of sliced mushrooms
1 large can of diced tomatoes
2 tbsp chilli powder
2 tbsp nut butter (peanut butter, almond butter or even tahini works)
1 tbsp cumin
1.5 tsp garlic powder
1 tsp salt
Saute vegetables in a large pot for a few minutes (5 ish). Add in ground turkey and cooke until meat is fully cooked. Add in tomatoes, chilli powder, cumin, garlic powder, nut butter and salt. Turn down heat and let simmer. That’s it.
As you can see I don’t put beans in my chilli. To each their own. I just choose not to put it in my chilli, if you desire throw some beans on in (kidney beans would be great).
Now onto my favourite part of the meal- the bread! I’m all about the carbs these days.
2 cups cornmeal
1 3/4 cups almond milk
1 tbsp apple cider vinegar
1-2 tbsp maple syrup (depending on how sweet you like it)
1 tbsp butter (I used soy free vegan butter)
1 tsp baking soda
2 tsp baking powder
pinch of salt.
Pre heat oven to 400. Mix together the almond milk, apple cider vinegar, maple syrup and egg. In another bowl combine the dry ingredients. Combine. Once the oven is pre-heated add the butter to your circular baking dish and throw in the oven for about 1 minute to melt and coat the bottom of the pan. Remove pan from the oven and add in corn bread mixture. Cook for 25-30 mins and then enjoy.
I personally like slathering my bread in a little more vegan butter fresh out of the oven- SO GOOD!!