Cornbread Star Bowls
(4 bowls-8 servings reserving center portions for later use)In a mixing bowl, beat eggs and sugar.
3 tablespoon sugar
Mix dry goods in a separate bowl.
1 1/2 cups whole grain cornmeal
1 cup all purpose flour
1 tablespoon baking powder
1/8th teaspoon salt
Melt buttery spread in a measuring glass. Add skim milk and lemon juice.
1/2 cup Earth Balance Buttery Spread
1 1/2 cup skim milk
1 tablespoon lemon juice
Alternately add dry goods and liquids to the egg-sugar mix. Stir until just combines.
Grease baking pans with an olive oil spray. Divide batter among pans.
Bake at 375 F. for 30 minutes, turning pans if any start to over-brown.
Cool in pans on rack for 10 minutes. Remove bread from pans and cool an additional 10 minutes on the rack.
Chili with Sirloin Tip Roast
(Serves 4)In a saucepan, cover beans with double the amount of water. Bring water to a boil for 2 minutes. Turn off heat. Cover and sit aside for 1 hour.
1/3 cup great northern beans, dry
Drain and rinse beans. In a saucepan, cover with double the amount of water. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour.
In a saucepan, saute shallots and garlic in olive oil over medium heat for 2 minutes.
1 teaspoon olive oil
2 tablespoon shallots, diced
2 garlic clove, crushed
Add seasonings and tomato paste. Saute for 1 minute.
1 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon salt
Fresh ground pepper
1 tablespoon tomato paste
Stir in tomatoes, broth, masa harina, brown sugar and vinegar.
1-14 ounce can diced tomatoes, without salt
1 1/2 cups low sodium beef broth
1 tablespoon masa harina
1 1/2 teaspoon brown sugar
1 1/2 teaspoon apple cider vinegar
Add cooked beans, zucchini and beef.
Cooked beans, drained
1/2 small zucchini, diced
6 ounce roasted sirloin tip, diced
Bring to a boil. Lower heat and simmer until thick, about 20 minutes.
Fill bread bowls with chili.
Garnish with shredded cheddar cheese.