Wednesday, May 30, 2012

Sweet Potato Chili and Buttermilk Cornbread

There are seasonally correct things to be doing right now on this late spring eve.

... hanging clothes on the line to dry
...watching the kids play in the yard 
...preparing and planting a garden
...fertilizing the lawn

Eating chili and cornbread for dinner, though not compellingly springlike, used up what I had in the fridge, was cheap and something everyone loved to gobble up.

That kind of dinner, friend, is always in season.

Sweet Potato Chili and Cornbread
(Spilling the Beans by Julie VanRosendaal and Sue Duncan)

Canola or Olive Oil
1 med onion, small dice
1 red pepper seeded and diced
4 cloves garlic, minced
1 med sweet potato, peeled and cut in 1/2 inch dice
28 oz can diced tomatoes
1 19 oz can black beans (I used navy beans)
1 19 oz can red kidney beans
1 1/2 c chicken stock or 1 bottle of stout 
1 Tbsp chili powder
1/2 tsp chipotle chili powder (optional)
1 Tbsp maple syrup or brown sugar
1 lime juiced
2 tsp cumin
1/2 tsp salt

In a large, heavy pot, heat oil over med-high heat.
Add red pepper and onion.   After about 5-8 minutes, add garlic.
Cook another minute.
Add sweet potato, tomatoes, beans, stock, chili powder, maple syrup, lime juice, cumin and salt.
Bring to a boil and then reduce to a simmer.

Simmer chili at leas 30 mins.  Serve hot with cornbread.

Buttermilk Cornbread
1/2 cup canola or olive oil (I have used melted butter here too and it's great)
2 eggs
1 1/4 cups buttermilk
1/2 C yellow cornmeal
3/4 C whole wheat pastry flour
3/4 C AP flour
scant 1/3 C sugar
1 Tbsp baking powder
1/2 tsp salt

Preheat oven to 350.
Grease a 9 inch square baking dish.
In a large bowl, whisk together oil, eggs, and buttermilk.
Add cornmeal, flours, sugar, baking powder, and salt.
Whisk well.
Pour into pan.
Bake for 20-30 mins or until golden and a tester comes  out clean.

Tuesday, May 1, 2012

Buttermilk Citrus Cake with Raspberries

I have posted a variation of this cake before.

But it's just so good, I find myself coming back to it again and again.

I love that there are so many things that you can do with a basic buttermilk cake.

In the past, I have topped it with apricots, peaches, blueberries and rhubarb.

Today I'm trying raspberries with lemon and lime zest sprinkled with turbinado sugar.

This cake takes almost no time to prepare and bake.

Would be perfect with a little whipped cream or frozen yogurt.

Buttermilk Citrus Cake with Raspberries
(Super Natural Food Everyday by Heidi Swanson)

2 1/2 C all purpose flour or whole wheat pastry flour (I used 1 1/2C All Purpose and 1C Spelt because I ran out of WWPF)
1 Tbsp baking powder
1/2 C fine white sugar
pinch salt
1 1/2 C buttermilk
2 eggs
1/2 C butter, melted and cooled
1 lemon and 1 lime zested
1 C frozen raspberries
2 Tbsp course sugar (Turbinado)

Preheat oven to 400*.
Butter a 9 1/2 x 11 inch baking dish or 11 inch quiche dish.  Set aside.

In a large bowl, stir together flour, baking powder, sugar and salt.
In small bowl or glass measuring cup, whisk together buttermilk, cooled butter, eggs and zest.
Gently combine wet ingredients into dry.

Pour batter into prepared pan spread to the edges.
Top with raspberries and sprinkle with sugar.

Bake 20-25 minutes.  Be careful not to over-bake it.
*Start checking the centre of the cake with a toothpick at around 20 minutes to ensure it doesn't overcook.