So, I reheated the Lentil Chili this evening and added some (1/2 c to 1 c) water, 1 tsp dried oregano, 1/2 tsp cinnamon, 1 tbsp chili powder, and 1/2 tsp Chipotle Tabasco sauce. Just this little addition made the chili so much more flavorful. I had never thought to add cinnamon to chili before (the original recipe called for it). It definitely adds a level of complexity and warmth that straight chili does not typically attain. I also made some Cornbread Pancakes to go with it.
Cornbread Pancakes
1/3 c cornmeal
1/3 c whole wheat flour
1/2 tsp salt
1/4 tsp baking soda
1 egg, slightly beaten
1/2 c milk
2 tbsp green onion, finely chopped
Mix the dry ingredients together.
Add liquids and stir with a fork until smooth.
Stir in green onion.
Heat skillet over medium-high heat.
Grease with oil or butter before first batch.
Once oil is hot, reduce heat to medium and pour out three small pancakes sized dollops of batter.
Once pancakes have bubbles on top and sides are dry, flip.
Heat until they puff up and brown, then remove to a warm plate.
(This makes about six pancakes)
2 comments:
I totally made French Puff muffins last night... had the hankering. You know you want to make them :), although I liked them better before I knew how bad they are for you.
Oh... and the blog looks good... I meant to say that too. Thanks for the shout out on the pizza crust reciepe.
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