Garden to Table recipes 10 March

                What are we cooking up??? 
                Have a read of these recipes.
                     They sound yummy.

Cornbread Muffins

Ingredients:

1 ¾ cups cornmeal

2 cup flour

4 tsp baking powder

¼ tsp baking soda

1 tsp. salt

¼ cup white sugar

2 cups buttermilk ( can substitute with 1 cup milk + 1 Tbsp vinegar or lemon juice. Let stand 5 min before use.)

2 eggs

¼ cup vegetable oil

Method:

Preheat oven to 230 degrees C

Lightly grease or line muffin tins

In large bowl mix together cornmeal, flour, baking powder, baking soda, salt and sugar.

In separate bowl combine buttermilk eggs and oil, mix well.

Pour wet mixture into dry mixture and stir until blended.

Pour batter into muffin tins. Bake for 15 min. or until a toothpick inserted into centre comes out clean. Smaller muffins will take less time. 
 

Vegetable Chilli

Ingredients:

1 ¼ cups chopped onion

6-8 cups diced vegetables (carrots, zucchini, mushrooms, capsicum, potatoes, celery,)

3 cloves garlic

1/8 tsp chilli powder (more if you like it spicier)

1 Tbsp cumin

2 tins of chopped tomatoes

1 tin black beans drained and rinsed

1 tin of chick peas drained and rinsed

1-2 cups kernel corn (can be tinned, frozen or fresh, blanch first if fresh)

1 ½ tsp each dried oregano and dried basil

Salt and pepper to taste

Method:

Add approx. 2 Tbsp olive oil to large saucepan.  Turn heat to medium high and add diced veggies, garlic, chilli powder and cumin. Sauté for about 5 minutes.

Add all remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes stirring occasionally.

To make this a meaty chilli, fry ground beef in a separate fry pan until fully cooked (no longer pink) and add to your chilli while it is simmering.