Chilli and Cornbread
Chilli
Makes enough for 4 meals for bizwac and Nez's, or 1 and a bit for Chris, Gemma, Teela and bizwac
1tbsp oil (or water if you prefer)
1/2 a teensy onion (omg I know! Me eating onion. You can leave this out if you're like me, or increase it if you're crazy)
2 cloves garlic
[I didn't measure the spices, so these are just guesstimations]
probably about 3tbsp cumin powder
1tbsp coriander powder
1tsp chilli powder
1.5 green capsiscum, diced
1.5 red capsicum, diced
2x400g cans red kidney beans, drained and rinsed
1x400g can borlotti beans, drained and rinsed
2x400g can tomatoes (NO YOU CANNOT USE AN 800g CAN!!)
2 corn cobs, kernels cut off (or equivalent canned)
100g TVP, soaked and drained
about half a bottle of jalepenos, or whatever takes your fancy
Heat oil. Whack in onion. Stir. Whack in garlic. Stir some more. Whack in spices. Mixy mix mix.
Add capsicum, coat with spices and stir for a couple minutes. If it starts sticking too much, add a little tomato juice from the can. Add tomatoes (if they're whole, make sure to cut and squish them up). Stiry stir stir. Add corn, beans, TVP and jalepenos. Stir stir stir.
Put on low heat. Leave to stew for ages, stirring occasionally. We let it stew for about 2 hours so the flavours were nice and melded and the tomatoes didn't taste like crap.
It was quite thick because of all the beans and TVP which I liked. I have also heard of putting burgul in (instead of TVP) to thicken, though that wouldn't be so great for Celiacs (such as Adam, though he wasn't even here. Shut up).
Cornbread
I just used the recipe from the PPK:
2 cups polenta
1 cup plain flour
2 tsp baking powder
1/3 cup canola oil
2 tbsp maple syrup
2 cups soymilk
2 tsp apple cider vinegar
1/2 teaspoon salt
Directions
Preheat oven to 180, grease pan.
In a medium bowl, whisk together the soymilk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients.
Add the oil and maple syrup to the soymilk mixture. Whisk til it is foamy and bubbly, about 2 mins.
Pour the wet ingredients into the dry and mix together. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.
We made two batches of cornbread. One batch I read the method wrong, so whacked the oil and syrup into the dry stuff. Oh well. Turned out fine. One batch we put into a loaf pan, and the other we put into a long flat metal baking pan. Both turned out well.
Chris took some pics I think, but I don't know how good they'd look. Mmmmm! A big pot of mush! and something yellow in a pan!!