a month of home-cooked meals.

Aaron and I are trying to make some new recipes this month since we have found ourselves in a “dinner rut”. So here’s to November, a month of home-cooked meals!

Tuesday night we had….

Veggie Chili:
Simply Organic Veggie Chili spice packet
1 can organic kidney beans, drained
1 can organic pinto beans, drained
2 cans organic (low sodium) diced tomatoes
1 cup (or to taste) fresh corn (or even frozen, if thats all you have)

Add contents into large pot, bring to a boil, then simmer for at least 15 minutes (or until desired thickness is reached)

Add freshly grated cheddar cheese and freshly diced onions on top; serve.

Jalapeno Cornbread:
1 1/4 cup stone ground cornmeal
1 cup fresh corn kernels
3/4 tsp salt
1/2 tsp baking soda
1 cup nonfat buttermilk (or sour milk= 1 cup milk + 1 Tbls vinegar)
3/4 cup shredded cheddar cheese (I used sharp cheddar)
2 Tbls diced pickled jalapeno slices
1 1/2 Tbls melted butter
2 Tbls honey
1 Tbls vegetable oil
2 eggs, lightly beaten

Preheat oven to 375
Combine cornmeal, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture.

Combine buttermilk (or sour milk), cheese, jalapenos, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture.

Stir just until combined. Spoon mixture into preheated glass 9×9 pan. Bake at 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Yields: 12 pieces

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