Posts Tagged ‘chili’

Cheddar Cornbread Waffles (Gluten & Dairy Free)

I’ve been meaning to try this recipe out for awhile now. And i have to say….not only is it delicious, its super quick and easy to make too! I did cut it down so it only makes 2, which is perfect for us, since there’s just the 2 of us! But you can double or triple it or whatever you want to fit your needs. You can also make a big batch and freeze these, then just reheat in your toaster or toaster oven when you want one. Ive done this with other waffles and they’re actually pretty good! LOL I love cornbread, but it takes so long to bake compared to these tasty little guys! Plus, I got a new Belgian waffle iron for Christmas (thanks mom!) and it worked so so so much better then my old one! The secret ingredient in these is club soda if you can believe it or not!? And the great thing about it was there was leftover club soda so i dug out my flavored syrup and made us some Italian soda’s! YUM! It’s been awhile since I had one of those! Anyhow….these were a big hit with hubby….ya can’t go wrong feeding a man cornbread and chili right?! LOL  I bulked up some canned chili with some extra shredded pork we had leftover, but it’d be even better with home-made chili. I just didn’t have time ….and you can sub out the cheese for soy cheese to make it completely dairy free if you need to. So if you need a quick, easy, relatively healthy meal, give this one a try and enjoy! 🙂

Cheddar Cornbread Waffles (Printable Version)Cheddar Cornbread Waffles

Ingredients:

1/3 cup gluten free flour

1/3 cup cornmeal

1/4 tsp xanthan gum

Heaping 1/2 tsp baking powder

Heaping 1/4 tsp baking soda

1/8 tsp salt

1/3 cup shredded sharp Cheddar cheese

1 large egg

1/3 cup almond milk + 1/4 tsp lemon juice

1/3 cup club soda

1 1/2 Tbsp canola oil

cooking spray

 

Directions:

Sift together first 6 ingredients in a large bowl. Stir in cheese. Combine egg and next 3 ingredients; gently stir into dry ingredients just until blended. Spray waffle iron with cooking spray.  Spoon batter onto preheated waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter. Top with chili and cheese.

Makes 2

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Pork & White Bean Chili (Gluten & Dairy Free)

It really hasn’t been that cold here lately,  it was 50 degrees yesterday! YAY! I’m not complaining…but on those (seemingly rare!)  cold days… you need something to warm your belly up! This chili will certainly do the trick! Its thick and hearty and full of flavor. I kinda cheated this time and used the pre-done pork from the store…you know, that’s already cooked and shredded and has that yummy smokey flavor that I’ve gotta say, really adds to this chili! You can make it as spicy as you want….I left out that part cause I can’t handle that much zing! LOL It made a huge pot too! We were eating on this for like a week i think! And I did the overnight method on the beans, which this was actually the first time I’d ever made anything with dry beans. It was kind of a fun new cooking adventure for me! LOL Anyways….give this one a try…. who knows, maybe it will bring on the snow!?! Enjoy! 🙂

Pork and White Bean Chili (Printable Version)

Ingredients: Pork & White Bean Chili

For Beans:

  • 3 cups dry white beans
  • 2 slices bacon
  • 1 large onion, quartered
  • 1 qt. chicken stock

For Soup:

  • 2 Tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4-5 cups chicken broth
  • 2- (4 oz.) cans diced green chilies (opt)
  • 1 Tbsp ground cumin
  • 1 tsp oregano
  • pinch of red pepper
  • 2 cups cooked shredded pork (or chicken)
  • ¼ cup cilantro, chopped (opt)
  • Salt and pepper to taste

Instructions

  1. Rinse and sort beans. Place them in a large pot, cover with water and soak overnight (or do the quick soak method: Cover with water, bring to a boil, remove from heat and let stand for 2 hours covered). Drain the beans, and return to the large pot. Add one quart of chicken stock, bacon and quartered onion to the pot. Add water until the beans are covered by 2 inches. Heat the beans to boiling, then reduce and simmer for 1-2 hours or until the beans are tender. Set aside.
  2. Meanwhile, heat oil in a large pot over medium high heat. Sauté onion and garlic until tender. Drain the beans and add to the pot with the broth, diced chilies, cumin, oregano, and red pepper. Bring to boiling and simmer for 20 minutes. Mash the beans slightly to thicken. Add the pork/chicken and chopped cilantro. Top with cilantro and cheese if desired.

Allergy-Friendly Cornbread & Chili

No beans, no tomatoes, no dairy, no gluten…..yet somehow I still managed to make cornbread and chili! And not just any cornbread and chili….a solid 10 as my husband rated it! And that is rare! Many things come close to that “perfect” score but this one…delish! A nice thick chili, that’s not too spicy unless you want it to be, and moist, tender scrumptious corn bread muffins. I thought I had a great cornbread recipe before, but now that dairy is out of my diet, I needed a new recipe. These are out of this world good! LOL! They certainly test my self control! And that’s saying a lot!  This chili would be great on potatoes too! If you can have cheese and sour cream, it would be fantastic, as confirmed by my dairy eating man! His really did smell good adding some sharp cheddar cheese to it! I miss cheese!  But regardless, on these miserable winter nights, a hot bowl of chili & fresh out of the oven cornbread really hits the spot! Enjoy! 🙂

Bean & Tomato Free Chili (Printable Version)

Ingredients

  • 1 lb extra-lean ground beef (or turkey)
  • 1-2 Tbsp oil
  • 1/2 large (sweet) onion, chopped
  • 1 cup mixed color bell peppers, chopped
  • 1 tsp minced garlic
  • 1 1/2 cups chicken or beef broth
  • 1 Tbsp sugar
  • 1/2 tsp dried thyme
  • 1/2 tsp ground oregano
  • 1 Tbsp taco seasoning
  • Salt & Chili Powder to taste
  • 2 Tbsp potato starch
  • 4 Tbsp water

Instructions

  1. Sauté onion and bell peppers in oil over med-high heat; then add garlic in; sauté until tender; put into bowl and set aside.
  2. In same pan, brown beef.
  3. Lower heat to medium-low and add sautéed vegetables; and stir.
  4. Add all dried ingredients (except for the potato starch) and broth; stir.
  5. Combine potato starch and water
  6. Increase temperature on stove and add flour mixture; stir until thickened.
  7. Top with cheese, onions, sour cream, etc if desired.

GF/DF Cornbread Muffins (Printable Version)

INGREDIENTS:

3/4 cup GF flour + 1/2 tsp X-gum
1/3 cup granulated sugar
1/4 cup yellow corn meal
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup + 2 Tbsp almond milk
1 large egg, lightly beaten
2 1/2 Tbsp vegetable oil
1 1/2 Tbsp non-dairy margarine, melted

DIRECTIONS:

Preheat oven to 350°F. Grease 8 muffin cups.

Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups filling 2/3 full.

Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean.

Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

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