GlossyVeneer

We had this for dinner on Monday night, and I’m finally getting around to posting it. It was nice to be able to use my kitchen again. Does that mean that things are fixed now? Nope, not a chance. I still have holes drilled in the bottoms of all my cabinets and walls and I am still missing flooring and baseboards. All this means is that the fans are gone and the cabinets and stove could be dusted off and the fridge was pushed back into place (until it comes back out for the repairs to begin).

Turkey Chili

1 1/4 pounds ground turkey, extra lean (99% fat-free)
1/2 cup chopped onion
15 ounce can kidney beans
15 ounce can black beans, drained and rinsed
14 1/2 ounces diced tomatoes, undrained
4 ounce can diced green chiles
1 tablespoon chili powder
1/4 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon cayenne

1. Cook and crumble turkey and onion in large pot over medium heat about 6 minutes. Add beans, tomatoes, chilies, chili powder and garlic powder; stir and simmer 8 to 10 minutes.

2. Serve over baked potatoes or with cornbread. Garnish with shredded cheese, sour cream, ripe olives, chopped green onions or cilantro, if desired.

Note: Since my husband grew up in New Mexico, it is a MUST that the green chiles in this be Hatch brand green chiles.

Makes 6 servings.

Golden Cornbread

1 cup cornmeal, whole grain stone ground
1 cup whole wheat pastry flour
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon Splenda
1 whole egg
1 cup skim milk
1/8 cup light margarine
1/3 cup fat-free plain yogurt

1. Sift together dry ingredients into bowl.

2. Add egg, milk, yogurt and butter. Beat until smooth, about 1 min. DO NOT OVERBEAT.

3. Bake in a greased 8-inch square pan or muffin tin for 20-25 minutes at 425 degrees.

4. Serve warm with butter and/or honey.

Note: Since I am obsessive about whole grains, I use Bob’s Red Mill 100% whole grain stoneground cornmeal. You can use blue, white or yellow cornmeal. Of course, it may not be “golden” cornbread if you use blue or white.

Makes 9-12 servings.

Please note, the lovely Corelle plate the cornbread is sitting upon. I am not a flower or hearts type gal, yet my grandmother gave me two complete sets of these dishes when I graduated from college because she knew that I really liked both purples and greens. You gotta give her credit for trying. So we eat off dishes that have flowery hearts every day.