Fresh Southwest Black Bean Chili with Scrumtious Golden CornbreadGolden

Fresh Southwest Black Bean Chilli

1/2 t olive oil

1 medium onion, diced

2 cloves of garlic, crushed and diced

2 cups cooked, strained black beans (sub. canned organic black beans)

1/2 t cumin

1/2 fresh habanero, diced

1 T of red or brown miso (sub. sea salt to taste)

1 carrot, diced

bean broth (from cooking beans, or liquid strained)

2 ripe tomatoes, diced

Avocado, diced

1 pack of flour tortillas

Handful fresh cilantro

First, in a medium frying pan over medium-high heat, saute the onion in olive oil until brown. Then add garlic and cook for about one more minute. Take off heat.

In a food processor, combine half of the black beans with half of the onion/garlic mixture. Add a splash of water, cumin habanero, and miso, and puree.

Combine contents of the food processor with remaining beans, garlic/onion mixture, carrots, and bean broth (Add at your discretion to reach desired consistency. Cover and simmer for 30-45 minutes.

Possible delicious toppings:

-fresh cut cilantro leaves

-fresh avocado chunks

-take a tortilla and cut into long thin strips. Bake in 350 degrees or until crispy. Adds a tasty crunch.

-fresh diced tomato

-sour cream

-cheese

Referenced: Angel Foods by Cherie Soria

Scrumptious Golden Cornbread Muffins

1 cup flour (all purpose, white, or wheat)

1 cup cornmeal

1/2 cup sugar ( I use just a bit less, organic cane sugar)

3 t baking powder

1 t salt

1 egg

1 cup milk (I use plain soy, I suspect vanilla would be delicious, though)

1/3 vegetable oil

Preheat the oven to 375 degrees. Take your cupcake pan and lightly line the cups with unsalted butter.

In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Slowly stir in egg, milk, and oil, creating a viscous and even batter. Pour evenly into pan.

Bake for 20 to 25 minutes, keeping a close eye. Use toothpick to check the insider. The tops should be golden and the sides a light caramel brown.

These two recipes work well together, and create a hearty, yet healthy meal for a cold Indiana night. Tof and I were very pleased with the end result, and managed to finish off almost all of the muffins by the end of the night. Delish!

Camerones Al Ajillo + Raw Spicy Guacamole

Camerones Al Ajillo

1/4 cup olive oil (or a little less)

5 cloves of garlic, peeled and finely chopped

1lb uncooked, unpeeled medium sized shrimp

1 lime

dash of salt

1/3 cup fresh cilantro

1/2 habanero, finely chopped

1/4 cup onions, diced

In a medium sized pan, heat the olive oil over a low temperature. As its smell becomes fragrant add the garlic and cook for 1 to 2 minutes. Raise the heat to medium and add the shrimp, cooking them until they turn pink, approximately 5 minutes. Take off heat, take shrimp out and let slightly cool, leaving onions and garlic in pan. Remove shells, put back in pan and return to medium heat. Add a dash more oil, lime juice, salt, habanero, onion, and cilantro.

Eat it hot! I ate with small soft taco shells, the guacamole below, organic black beans, a sprinkle of shredded Monterey jack, and salsa verde. I imagine they'd be good on salad, over past, on some sort of nacho mountain, stc. Get the uncooked, totally worth it.

Spicy Guacamole

2 fresh avocadoes, diced

1 medium size tomato, diced

1/2 medium white onion, diced

1/4 cup fresh cilantro, diced

1 habanero, diced

Pinch of salt

Squeeze of a lime

Blend. Tada! Fresh, raw, delicious guacamole, no seasoning packet required :).