Chili To Warm You

"Blue Corn Maiden" by Ken Lomahaftewa

This is quick, easy and so good...I made it in NM, where you can actually get decent chili peppers, and it was fabulous.

• 2 14-oz. can chili beans in red sauce
• 1 14-oz. can black beans
• 2 14-oz. cans petite diced tomatoes with green chilis (RoTel or any other brand)
• 1 28-oz. can seasoned diced tomatoes (I use Dei Fratelli)
• 2 28-oz. cans crushed tomatoes (any brand)
• 1 16-oz. pkg. Morningstar Farms Meal Starters Ground Beef Crumbles Substitute
• 2 large onions, chopped
• 2 jalapeno peppers, chopped, or chipotles (roasted jalapenos), if you're lucky enough to have some or make some
• 2 cloves garlic, crushed
• 1 teaspoon (+/-) crushed dried red chilis (not for the faint of heart - let your palate be your guide -- skip if you're timid)
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1 tablespoon brown sugar or honey
• 2 tablespoons corn flour (masa harina) -- you can skip this, but it makes it thicker
• 1 tablespoon dried cilantro (or a bunch of fresh)
• 1 tsp. sea salt (or more to taste)

Very easy. Just dump everything in a big enamel pot, bring to boil and let simmer on Low for 2 hours, stirring frequently. Or, cook all day in a crock pot in the Low setting.

Serve with cornbread, sour cream, shredded cheese (any kind you like), and oyster crackers. 

For the best cornbread EVAH, follow the recipe on the side of the cornmeal box, but add 2 tablespoons of honey and one tablespoon olive oil. (If you're from the South, this is heresy, but I'm telling you, it's good.)

Sweet Potato Pudding

Enjoying a moment away from the holiday cooking frenzy with Bruno, the CatBaby.

Sweet Potato Pudding

This is a recipe for people who love sweet potato or pumpkin pie but would like to feel a little better about indulging.   I test-drove this on two picky family members who won't settle for some holier-than-thou bran-flake-and-cedar-shavings substitute.   These are people who don't give two whoops if it's good for you or not if it tastes bad.  (Nothing wrong with that -- food that's good for you shouldn't taste bad.)

And away we go.

Equipment you will need:

• 9" x 13" glass baking dish
• electric hand mixer

Ingredients:

• 1 medium butternut squash
• 2 good-sized sweet potatoes
• 4 eggs or 1/2 of a 16-oz. carton of egg substitute
• 3/4 c. milk or fat free half and half
• 3/4 c. honey
• 1/4 c. molasses (light or dark -- we like the dark)
• 1 T cinnamon
• 1 tsp each ginger, cloves, nutmeg
• 1/2 tsp. salt or salt substitute (or leave it out -- up to you)

Cook squash and sweet potatoes in regular oven (350F for about 70 minutes) or microwave until tender.  Let cool.  Scoop into a large mixing bowl, cut into small chunks and add eggs, milk, honey, molasses, spices and salt.  Beat with hand mixer until pureed.  Pour into greased baking dish and bake at 325F for about an hour -- can be put in the last hour the turkey's baking.

Makes about a dozen servings.  Serve as dessert, warm with whipped cream or topping or vanilla ice cream, or as a side dish to your dinner.   No crust, not much fat (depending on your egg mixture and milk choice) and lots of fiber, vitamin A and a little iron, too.