Last week’s “polar vortex” wasn’t just cold. It cost us a fortune. At first it was just frozen pipes. And then it became burst pipes. And then, the final blow was when the furnace died. Permanently. One week later, we’ve got running water and heat, and for that we are quite grateful.
We’ve also got rice and beans. For the next 5 years.
At least I know how to spice ’em up!
{If you like this post, please consider voting for Granoladox in the 2013 Best of Kosher awards. Thanks you in advance!}
CORNBREAD CAKES
1.5 cup corn meal
1/2 cup whole wheat flour
1.5t baking powder
1t salt
1T sugar
1 cup plain yogurt
1 egg
1/2 cup milk
Mix all the ingredients in a large bowl. Warm a skillet over medium heat and melt a bit of butter on it. Add scoops approximately the size of tablespoons and let brown (about a minute or two) and then flip for another minute or two. Makes about 1.5 dozen.
CHILI
1 can diced tomatoes
1 small can tomato paste
1/2 cup whole wheat couscous, quinoa or brown rice
1 package tempeh (available at Whole Foods or TJ’s)
1/2 cup cooked or canned chick peas
1/2 cup cooked or canned black beans
2 diced green peppers
1 onion
3 cloves garlic
2T chili powder
1T paprika
1T cumin
jalapeno pepper (add as much heat as desired or leave it out if you want no heat)
1T olive oil
1T salt
1T cocoa powder
Bundle of cilantro
Saute the onions, garlic and peppers in olive oil until soft. Add the spices and saute one more minute. Add the paste, tomatoes, beans and cocoa powder. Cover with water and bring to a boil. Simmer for 30 minutes. Add fresh cilantro and tempeh at the end and simmer 3 more minutes. Cook the rice, quinoa or couscous separately, according to directions. Serve in bowls with a scoop of rice, sour cream, tortilla chips and cheese on top.
granoladox.com 