Yesterday was one of the coldest days we've had in a while and was pretty yucky and rainy in the morning. To top it off, I'm coming down with a cold so C and I decided to take it pretty easy and stay home.
We made some phone calls...
And practiced walking...
And ate macaroni and cheese. (And yes, I mean REAL cheese!) C has been eating dairy for about a week now and is showing no allergic reaction. I am thrilled for him and of course this means that I can eat dairy now too. I think a trip to Dairy Queen is on the radar sometime soon :)
I got the recipe for the mac and cheese here: http://www.100daysofrealfood.com/2010/12/31/recipe-whole-wheat-macaroni-and-cheese/
For dinner I went with a variation on one of our winter favorites.....chili! And of course, you can't have chili without cornbread (according to E). The cornbread is a regular recipe, except I substituted 1 T. of water instead of 1 egg since C can't have eggs right now.
Turkey Lentil Chili
1 lb. ground turkey
1 can chicken broth
2 cups lentils, rinsed
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
2 leeks, chopped
1 green pepper, chopped
1 T. chili powder
1 t. cumin
1/4 t. pepper
In a dutch oven, cook the turkey and leeks until meat is no longer pink. Add the remaining ingredients and bring to a boil. Reduce heat, cover and simmer 25 minutes.
Cornbread
1 1/2 cups flour
3/4 cup cornmeal
2 T. sugar
2 t. baking powder
1/4 t. salt
1 cup milk
1 T. water (or 1 egg beaten if you want)
4 T. butter, melted
Combine the first 5 ingredients. Add milk, egg and butter and stir until dry ingredients are moistened. Pour batter into greased 8-inch square baking pan. Bake for 20-25 minutes at 400 degrees or until a toothpick inserted in the center comes out clean.
Although it's not your "normal" chili, it turned out very good and E (our chili connoisseur) loved it. I'm looking forward to enjoying the leftovers tonight!
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