Cornbread (or Muffins)

Ingredients 
1/4 cup butter, melted

1 cup milk

1 egg

1 1/4 cup cornmeal

1 cup flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

Instructions

1. Heat oven to 400 deg F.  Spray the bottom and sides of an 8-inch square pan or a 9-inch round pan with cooking spray.

2. In a large bowl beat the butter, milk and egg until well mixed.  Add the rest of the ingredients and stir until the flour is moistened (batter will bel lumpy).  Pour batter into the pan and use a rubber spatula to scrape batter from the bowl.  Spread batter evenly in pan and smooth top of batter.

3. Bake 20 to 25 min or until golden brown and a toothpick inserted in the center comes out clean.

Makes 12 servings.

Notes:

-       This recipe can be doubled and baked in a 9 X 13 pan, it will bake for an additional 10 to 15 min.

-       Can be baked in a lined muffin pan (each batch should make 12) and bake for 18 to 20 min.

-       This recipe freezes well.

Vegetarian Quinoa Chili

Ingredients 
1/2 cup quinoa

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce cans) black beans, drained and rinsed

1 (15 ounce can) red kidney beans, drained and rinsed

1 (28 ounce can) crushed tomatoes

1 (28 ounce can) tomato puree

2-3 tablespoons chili powder depending on your taste (we used 3)

1 tablespoon ground cumin

Salt and black pepper to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, greek yogurt, chips, crackers, etc.

Instructions

1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Makes 8 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       If it’s too thick feel free to add some tomato sauce or juice to thin it to the desired consistency.

-       This freezes well.

-       Instead of simmering for 30 min everything could be transferred to a crock pot and cooked on low during the day.

Chili

Ingredients 
1.5-2 lbs ground beef and/or pork

1 small onion, chopped

2 (15 ounce cans) chili beans

2 (15 ounce cans) kidney beans, drained and rinsed

1 (28 ounce can) crushed tomatoes

1 (28 ounce can) tomato puree

2-3 tablespoons chili powder depending on your taste

1 tablespoon ground cumin

1/2 tablespoon garlic powder

Instructions

1. Cook ground beef and onion together.

2. Combine meat, beans and tomatoes in large pot (~5 qt).

3. Season with chili powder, cumin, salt, and black pepper, adjust to taste. Simmer chili on low for about 30 minutes. Serve warm.

Notes:

-       If it’s too thick feel free to add some tomato sauce or juice to thin it to the desired consistency.

-       This freezes well.

-       Instead of simmering for 30 min everything could be transferred to a crock pot and cooked on low during the day.

Ultimate Baked Potato Soup

Ingredients 
8 slices bacon cooked and crumbled (remove for vegetarian)

11 tablespoons butter

2/3 cup all purpose flour

7 cups milk

4-6 potatoes, baked peeled and cubed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Toppings:

4 green onions, chopped plus additional for garnish

2 cups sharp cheddar cheese, shredded plus additional for garnish

1 cup sour cream

Instructions

1. In a large stock pot, melt butter over medium heat. When the butter has melted, whisk in flour and allow the mixture to cook for a few minutes.

2. Slowly add in 7 cups of milk, 1 cup at a time, whisking really well between each cup.

3. When all 7 cups of milk have been added, continue whisking until the mixture starts to thicken a bit.

4. Add in cubed baked potatoes and green onions, then bring to a boil making sure to stir frequently.

5. Reduce the heat to low, then stir in bacon, salt and pepper.

6. Top as desired.

Makes 4-6 servings.

Notes:

-       Potatoes can be cooked ahead of time and be used from the fridge.

-       Potatoes can be cooked in your favorite method (oven, microwave, pressure cooker, etc)