Saturday, January 30, 2010

Perfect Chili & Cornbread Weather

Today I got up and did Shock Cardio Athletic Step. I'm enjoying that one. It's not terribly long, but it's a good, fun cardio workout.

The ice prevented mom and sister from being able to make it to my house today. The baby shower I was supposed to go to also got canceled. Today was a regularly scheduled grocery store day, of all times of course. The roads were slushy and passable. Of course, there are still the a$$holes hauling butt like nobody's business. We didn't make all stops, but did make it by Whole Foods.

I should have been more productive around the house. It's not like I don't have plenty of chores (and doggy tumbleweeds) staring me in the face. I did eek out a few loads of laundry at least and played around in the kitchen. I made up some Eggplant Patties using my Japanese eggplants. I made up the thick cashew cream for the free-form ravioli that I had planned on making tonight. Unfortunately, since we didn't make it to all of our intended grocery stops, I didn't have the fresh basil that I needed for the ravioli. So it was on to Plan B. Chili and cornbread. My blogger buddy Alicia @ Vegan Epicurean had posted about making chili on cold, snowy days and mentioned a cornbread recipe that uses quinoa. She found it in the latest flyer from Whole Foods. I actually picked up that flyer today, so decided to try that recipe myself. Plus, chili really did sound so perfect for this cold, icy evening. The Quinoa Cornbread from Whole Foods made 16 servings. I not only halved, but used a buttermilk substitution. I did, however, use an egg as I am not really comfortable with baking substitutions for eggs just yet. Here's my version.

Quinoa Cornbread
Ingredients
3 cups corn flour
1/2 cups cooked quinoa
1 teaspoons baking soda
1/2 teaspoon salt
1 cup rice milk plus 1 tsp white vinegar or lemon juice
1 large egg
1/8 cup cooked quinoa (for topping)

Directions
Preheat oven to 350°F. In a large bowl, stir together flour, 1/2 cup cooked quinoa, baking soda and salt until combined, breaking up any lumps of quinoa, if needed. In a second bowl, whisk together rice milk and vinegar and eggs, add to flour mixture. Add in diced jalapenos and chili powder and stir just until combined. Transfer batter to baking dish sprayed with non-stick spay, spread out evenly and then scatter remaining 1/8cup quinoa over the top. Bake until cooked through and golden brown around the edges, about 30 minutes.
 I will admit that is was not my favorite cornbread. I am used to a slightly sweeter cornbread, and this was anything but. It had a nice denseness and the texture was fine. It was a little on the bland side, however, even after my addition of jalapenos and chili powder. If I do make this again, I will cook the quinoa in vegetable stock. I will also add either agave nectar or unsweetened applesauce. Never the less, it never hurts to try something new.