Adapted from Gluten Free on a Shoestring by Nicole Hunn
1 recipe Community Bakers Northwoods Skillet Cornbread
3 tablespoons (42 g) extra virgin olive oil
1 tablespoon (14 g) unsalted butter
1 medium yellow onion, peeled and diced
1 1/2 cups chopped celery hearts (from about 5 stalks)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon ground sage
1 tablespoon dried thyme
2 cups (16 fluid ounces) chicken or vegetable stock
3 eggs (150 g, weighed out of shell), beaten
Chopped fresh parsley for sprinkling (optional)
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Community Bakers Gluten-free Skillet Cornbread and hearty chili. What could be better on a cold night? Pack it for a healthy lunch.
Hearty Quick Chili
Vegetarian and Meat Versions
1 pound of ground beef (do not use in vegetarian version)
1 cup chopped onion
2 tablespoons oil
1 red or green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced jalapeno, seeds removed
2 tablespoons chili powder
2 tablespoons oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 (28-ounce) can diced tomatoes
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 to 2 teaspoons hot sauce to taste
Shredded Monterey jack cheese
Fresh cilantro leaves chopped
Yogurt of sour cream
Salt and Hot Sauce
Brown onions, garlic and ground beef (if using) with the 2 tablespoons of oil a large pot. Add chopped jalapeno, bell pepper, chili powder, oregano, cumin and coriander and stir together frying until fragrant and combined.
Add drained and rinsed beans, tomatoes and hot sauce to taste and stir to blend. Cover and cook over low heat for 1 hour or until peppers are cooked.
Add desired toppings and serve with Community Bakers Gluten-free Skillet Cornbread.