What's for Dinner?

So, if I'm going to do this blog, I need to include some recipes. In honor of an absolutely frigid, wintry day here in the South, I'm cooking Vegetarian Black Bean Chili. This is a recipe I found years ago in The New Basics Cookbook, by Julee Rosso and Sheila Lukins. I alter here and there to suit what's available in the market, but this chili recipe is as good as it gets. Paired with my own version of Southern Cornbread, this is a yummy and nutritious meal.

Black Bean Vegetable Chili Recipe
1 eggplant, cut into 1/2 inch cubes
1 T coarse kosher salt (I use table salt)
1/4 cup olive oil (I try to use half of this amount)
1 onion, cut into 1/2 inch dice
2 zucchini, cut into 1/4 inch dice
1 red bell pepper, cored, seeded and cut into 1/4 inch dice
1 yellow bell pepper, cored, seeded and cut into 1/4 inch dice
4 large cloves garlic, coarsely chopped
8 ripe plum tomatoes, cut into 1 inch cubes
1 C vegetable broth
1 C chopped fresh Italian parsley
1/2 C slivered fresh basil leaves
3 T chili powder
1 1/2 T ground cumin
1 T dried oregano
1 tsp. freshly ground black pepper
1/2 tsp. dried red pepper flakes
Salt to taste
2 C cooked black beans (I use 2 cans)
1 1/2 C fresh or frozen (thawed) corn kernels (2-3 cobs)
1/2 C chopped fresh dill
1/4 C lemon juice
Sour cream, for garnish if desired
Grated Monterey Jack cheese, for garnish if desired
3 scallions, thinly sliced for garnish if desired

1.Place the egglant in a colander. Toss with salt and let sit for one hour to remove the moisture. Pat dry with paper towels.

2.Heat half the oil in a dutch oven (large pot). Add onions, zucchini, bell peppers and garlic. Saute over medium-low heat for about 10 minutes.

3.Place the remaining oil in a skilled and cook the eggplant over medium-high heat until just tender, about 10 minutes. Transfer the eggplant to the dutch oven.

4.Add tomatoes, broth, 1/2 cup of parsley, basil and spices to the pot. Cook over low heat for 30 minutes, stirring occasionally.

5.Add the black beans, corn, dill and lemon juice. Cook another 15 minutes. Adjust the seasonings and stir in the remaining 1/2 cup parsley.

6.Serve hot, garnished with a dollop of sour cream, grated cheese and scallions.

Makes 8 portions (Recipe from the New Basics Cookbook).


Southern Cornbread This is Southern Cornbread, so there is no sugar.

Preheat oven to 450 degrees
2 Cups Stoneground cornmeal (I like medium grind)
1 teaspoon salt
2 teaspoons Baking Powder (double acting)
1/4 teaspoon Baking Soda
2 large eggs
3 Tablespoons canola oil (I know this is blasphemy-no butter or bacon fat)
1 1/4 to 1 1/3 Cups Buttermilk

Mix dry ingredients. Lightly beat eggs with a fork. Heat oil in an 8" iron skillet, until sizzling hot, but not smoking. Incorporate eggs in the dry mix, then add buttermilk. Don't overmix batter, but there shouldn't be any lumps of dry cornmeal. The batter should be neither too thick nor too thin, perhaps the consistency of pancake batter. It is important to complete the batter shortly before adding to the hot pan. Add 1 tablespoon of the hot oil to the batter, mix in, then put batter into the hot skillet. Batter should sizzle, ensuring a proper crust. Immediately place into preheated oven. Cook 15-18 minutes, or until nicely browned. Turn onto plate, cut into wedges and serve immediately.