Monday, August 17, 2009
You know that dreadful feeling when you have to do something you really don't want to? Well, I feel that way right now. There are so many projects around the house it's hard to decide which to tackle first. Actually, I have to clean out my closet. There's no more room. Even Dave has stated an opinion, so it's serious. Ugh! Next? The master bedroom is getting a face lift from top to bottom and I would like to have this completed by Sept. 1st. Once this is done we can focus on the basement and maybe the kitchen/back porch sometime next year.
Tuesday, August 4, 2009
Great with chili! Enjoy!
Recipe courtesy of Arrowhead Mills.
1 cup onion, finely chopped
1 tbsp. vegetable oil
1 cup of organic unbleached white flour
1 cup organic yellow cornmeal (Arrowhead Mills)
1 tbsp. baking powder
1/2 tsp. salt
2 eggs or 1/2 cup of liquid egg substitute
1 cup of soy milk or milk substitute*
3 tbsp. vegetable oil
2 tbsp. honey**
1 1/4 cups sharp cheddar cheese, grated***
2-4 jalapeño peppers, chopped
Preheat oven to 400 degrees F. Prepare an 8" square pan using oil or cooking spray. Saute the onions in the vegetable oil until just limp, about 5 minutes. Combine the flour, cornmeal, baking powder, and salt in a mixing bowl blending well. Separately beat together the eggs, milk, honey and oil. Add the milk mixture to the dry ingredients beating until just moistened. Stir in the onions, 1 cup of cheese and the jalapeños. Pour into prepared pan ad top with remaining cheese. Bake 20-25 minutes or until crusty brown.
* Oat milk is a good substitute
** For a sweeter cornbread, increase to 4 tbsp.
*** Cheese can be omitted for those who suffer from milk allergies (as in my case).