Month: February 2020

Cornbread

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I love cornbread as long as I can spread butter and honey on it and pick it up without crumbling to bits. This recipe stays moist and holds together even if you need to make it gluten-free or dairy-free or both! It is simple and can be thrown together about as quick as any box mix. And, in my opinion, tastes better than any box mix.

Just mix the cornmeal, flour (white or gluten-free), sugar, baking soda, and salt in one bowl and the milk (dairy or dairy-free), eggs and vegetable oil in another.

Then whisk the dry ingredients into the wet.

Line a 12 muffin tin with papers or spray an 8 x 8 glass pan and pour the batter in.

Bake in a 350 degree oven – about 20 minutes for muffins and 25 – 30 minutes for the pan. Insert a toothpick in the center and if it comes out clean, they are ready. Top with some butter (or butter substitute) and honey or your favorite preserves.

Enjoy!

Cornbread goes great with any chili. You can make my  No Bean Chili recipe in about 45 minutes.

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5 from 1 vote

Cornbread

Cornbread can go with just about any meal and can easily be made gluten-free just by replacing the flour with gluten-free baking flour. I have used the Bob's Red Mill 1 to 1 gluten-free baking flour and it turns out delicious and moist. This recipe can be made dairy-free as well by switching out the milk with unsweetened coconut or another nut or soy milk. I have made this gluten-free and dairy-free at the same time (crazy!) and it turns out tasty and moist.
Prep Time15 minutes
Cook Time20 minutes
Cook time for 8 x 8 pan30 minutes
Course: Bread
Cuisine: American
Keyword: Cornbread, Dairyfree, Glutenfree
Servings: 12 muffins
Calories: 186kcal
Author: Eating With Deb

Ingredients

  • 1 cup cornmeal
  • 1 cup flour all-purpose or Bob’s Red Mill 1 to 1 gluten-free
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1 cup milk cow or coconut or another nut or soy milk
  • 3 each eggs
  • 1/3 cup vegetable oil

Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl, whisk together wet ingredients.
  • In a medium bowl, whisk together dry ingredients.
  • Add dry to wet and mix until just incorporated.
  • Makes 12 regular size muffins. I like using muffin papers so I know they won't stick.
  • Or, spray an 8x8 pan (preferably glass) with non-stick cooking spray and add the mixture to pan.
  • Bake about 20 minutes for the muffins or 25 – 30 for the pan. Insert a toothpick or knife, if it comes out clean, the cornbread is done.
  • Enjoy!

Nutrition

Calories: 186kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 274mg | Potassium: 81mg | Fiber: 2g | Sugar: 10g | Vitamin A: 33IU | Calcium: 64mg | Iron: 1mg

Parmesan Crisps

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I love a good bowl of homemade soup especially with the addition of a parmesan crisp. Put one of these in your hot soup and it will start melting as you stir it around and eat your soup. But it won’t stick to your spoon like grated cheese does when added to soup.

Or you can use it like a cracker, add your favorite toppings and munch away.

This is really easy. Line a sheet tray with parchment paper or a baking mat. Put 6 piles of 1/4 cup each of shredded parmesan on the tray. Flatten them slightly and push stray shreds into the piles.

You can decide to season them or not. I sprinkle with black pepper and crushed red pepper flakes for split pea soup, Italian seasoning for tomato soup, taco seasoning for chicken enchilada soup, I could go on. All of these seasonings work great too if you are using the crisps for crackers.

Bake in a 400 degree oven for about 5 minutes. You may have to bake another minute or 2 to get them brown, but if you do, watch closely, they go from done to overdone rapidly.

Let them cool to crisp more and Enjoy!

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5 from 1 vote

Parmesan Crisps

Parmesan crisps are quick to make, keep in the refrigerator for a very long time and add great flavor to all kinds of soups, but split pea and tomato soup for me these are a must! You can also use as a cracker and top with some lunch meat or salami to munch on.
Prep Time5 minutes
Cook Time5 minutes
Course: Appetizer, Soups
Cuisine: American
Keyword: Crackers, Crisps
Servings: 6 crisps
Calories: 98kcal
Author: Eating With Deb

Equipment

  • Lined sheet tray

Ingredients

  • 1 1/2 cup Parmesan shredded

Instructions

  • Pre-heat oven to 400 degrees.
  • Line a sheet tray with parchment paper.
  • Take 1/4 cup shredded Parmesan and put in piles on the sheet tray. Flatten just slightly and tuck stray shreds into pile. 6 piles fit on 1 sheet tray.
  • You can sprinkle some seasoning on these like black pepper, Italian seasoning, crushed red pepper flakes, taco seasoning... It all depends on your final use for these.
  • Bake 5 to maybe 7 minutes until they are brown.
  • Enjoy in soup or used as a cracker!

Notes

These can go from done to overdone rapidly, so if you cook longer than 5 minutes, watch them closely.
When first pulled from the oven they will be soft but will firm up as they cool.
Store in a recloseable bag or plastic wrap in the refrigerator until ready to use.
Each crisp will come out to about 3 inches and fits nicely on top of soup in your bowl.

Nutrition

Calories: 98kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 401mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 195IU | Calcium: 296mg | Iron: 1mg

No-Bean Chili

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I love good chili, but I am picky about it. I don’t like kidney beans (I generally use black beans) and many chilis I’ve tried only taste like chili powder or are so hot that you can’t taste a depth of flavor.

A friend of mine likes all beans but they no longer like him so he asked for an easy no bean chili recipe with added vegetables for some substance. So here you are!

This is a quick recipe, so gather and prep all your ingredients before you start cooking.

In a large pot, start browning your meat. When it is about half way cooked through, add the onions, bell peppers, carrots, and dry seasonings. Mix those in and cook for about 5 minutes stirring a couple of times.

Next you’ll add the broccoli, mushrooms, and garlic. Stir that around and cook for another 5 minutes.

Add the tomatoes and Worcestershire sauce, bring to a simmer and cook for about 10 minutes.

Finally stir in the spinach and corn and simmer for a couple more minutes until the spinach is wilted.

And now it’s time to Enjoy! Eat is as is or top it with your favorite chili toppings like sour cream, cheese and green onions. For an added depth of flavor, sprinkle on some crispy bacon bits, because as you know, everything is better with bacon!

And what better to serve with chili than cornbread.

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5 from 1 vote

No-Bean Chili

This is a quick chili without the added bean gases and full of nutritious veggies!
Prep Time15 minutes
Cook Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Dairyfree, Glutenfree, Nobean
Servings: 12 cups
Calories: 141kcal
Author: Eating With Deb

Equipment

  • 4 - 5 quart stock pot

Ingredients

  • 1 lb lean or extra lean ground beef or meat alternative (Gimme Lean works great!)
  • ¼ cup onions diced, yellow or red
  • 1 each bell pepper diced, your choice of color
  • 1 cup carrots diced
  • 2 cups mushrooms sliced
  • 2 cups broccoli chopped
  • 3 handfuls spinach fresh
  • 1 cup frozen corn
  • 1 tbsp garlic fresh, minced
  • 2 cans diced tomatoes in sauce 15 ounce
  • 2 cans tomato sauce 15 ounce
  • 1 tbsp Worcestershire
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp oregano
  • ½ tsp paprika
  • ¼ - ½ tsp chipotle powder depending on how much heat you want
  • ½ tsp sea salt
  • ½ tsp black pepper

Instructions

  • In a large pot, start browning the ground beef. When almost cooked through, add the onions, bell peppers, carrots and dry seasonings. Continue cooking until onions are translucent – 3 or 4 minutes should do.
  • Then add the broccoli, mushrooms, and garlic. Sauté for about 5 minutes.
  • Add the canned tomatoes, tomato sauce, and Worcestershire sauce. Bring to a simmer and simmer for 10 minutes.
  • Stir in the spinach and corn. Keep stirring until the spinach is wilted. Taste. Add more salt or pepper or other seasonings to your taste.
  • It’s important not to overcook or the broccoli will turn brownish and be too mushy.
  • Top with your favorite chili toppings e.g. sour cream, shredded cheese, green onions, tortilla chips or my favorite, bacon (trust me on this!).
  • Enjoy!

Notes

If you use anything other than lean or extra lean ground beef you will need to drain some of the grease that the meat produces as it cooks.
If you use Gimme Lean meat substitute, you will need to add a couple tablespoons of oil.
This freezes well. I save sour cream containers to fill with chili or soup to put in the freezer.

Nutrition

Calories: 141kcal | Carbohydrates: 16g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 854mg | Potassium: 873mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3313IU | Vitamin C: 33mg | Calcium: 71mg | Iron: 4mg

Firecracker Wings & Drummies

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My love for chicken wings is well established. It doesn’t matter what kind, I will try them. Making them at home is a quick and simple process that doesn’t require a deep fryer or a pan of grease. I bake them in the oven until crispy, or throw them in my air fryer which takes a lot less time to bake.

Warning – as the name suggests these are a tad spicy!

Grab a sealable bag and add the canola or vegetable oil and seasonings.

Next add your wings and drummies, seal the bag (leave some air in it so you can mix it easier). Push your wings around in the oil and seasonings until they are well coated. Squeeze the air out of the bag and let sit for an hour to overnight so the seasonings permeate all through the meat. You can certainly cook them right away, but you will get a bolder flavor if you have the patience to let them sit,

When you are ready to bake, pre-heat your oven to 400 degrees. Lay your wings on a parchment-lined sheet tray so they are not touching. I happened to be baking 2 different kinds today and fit them on 1 pan.

Bake them for 30 minutes, flip them over and bake for another 20 minutes or so until they are nice and crispy. Enjoy them as is or the traditional way of carrots and celery sticks with some ranch or bleu cheese dressings.

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5 from 1 vote

Firecracker Wings & Drummies

I love wings of all flavors! Firecracker wings are one of my go-to wings. They pair well with a ranch or bleu cheese dressing or a raspberry sauce.
Prep Time5 minutes
Cook Time50 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Drummies, Wings
Servings: 12 pieces
Calories: 154kcal
Author: Eating With Deb

Ingredients

  • 12 wings & drummies
  • ¼ cup canola oil
  • 1 T chili powder
  • 1 ½ T oregano
  • 1 t cayenne
  • 1 t granulated garlic
  • 1 t cumin
  • ¼ t sea salt
  • ½ t black pepper

Instructions

  • Combine oil and seasonings and mix in wings & drummies (I generally do this in a resealable bag as it is easier to close and mix).
  • You can bake right away but if you let them sit for an hour or more the flavor will better permeate the meat.
  • Bake at 400 degrees for 30 minutes. Turn them over and bake for another 15 – 20 minutes until they are crispy. If you wish, sprinkle with a little chopped cilantro or chives for some added flavor.
  • Enjoy!

Nutrition

Calories: 154kcal | Carbohydrates: 1g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 95mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg