A Loving Dose of Vitamin C

Chili, cornbread, fruit dip, and an eggroll bowl that convinced the kids to eat veggies!

There was a priority mail box on my porch one snowy evening this week. Heavy and well taped. The kids and I lugged it in. We opened it to find at least two dozen lemons, picked that same week from my mom’s tree in California. Their scent sending winter scurrying from our kitchen. My big kid asked to take some to school today— a few for each of his favorite teachers— and it makes me happy to know that that smell will be drifting from those desks today, too.

Lemon recipes next week!

For this week we have a more-beans-than-meat chili, fluffy cornbread, and a dairy free fruit dip that was a hit at the Super Bowl. Plus, remembering that reducing food waste is one of my goals with this newsletter, an eggroll bowl that uses up vegetable odds and ends left at the end of the week. Surprise! The kids ate this with requests for seconds!

For dinner tonight we’re using up the leftover pinto beans to make some quick tostadas. There will be pickled red onion, some feta, some avocado, and a salad to go with it, too.

More Beans Than Meat Chili

Gluten free, Dairy free

• 1 tablespoon olive oil

• 1 yellow onion, medium, diced

• 1 pounds ground beef, 90% lean

• 6 tablespoons chili seasoning (or two packets prepared gluten free seasoning)

• 2 tablespoons brown sugar

• 2 tablespoons tomato paste

• 1 1/2 teaspoons salt

• 1/2 teaspoon black pepper

• 1 1/2 cups beef broth, gluten-free

• 1 15 ounce diced tomatoes, can

• 1 or 2 16 ounce red kidney beans, can, drained and rinsed

• 1/2 pound pinto beans (or more to taste), cooked, without their liquid

Add the olive oil and chopped onions to a large soup pot and cook over medium-high heat for 2-5 minutes, stirring occasionally. Add the ground beef to the pot with the onions. Use a wooden spoon to break the meat apart, into smaller crumbles, stirring occasionally. Cook the meat for 6-7 minutes, until it is browned. Add the chili seasoning, brown sugar, tomato paste, garlic powder, salt, and pepper to the meat and stir until well combined. Add the gluten-free beef broth, diced tomatoes (with their juice), drained kidney and pinto beans, and tomato sauce to the pot and stir well, until fully combined. Bring the chili to a low boil. Reduce the heat to low to medium-low). Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. Remove the pot from the heat. Allow the chili to cool for 5-10 minutes before serving.

Adapted from Mama Knows Gluten Free.

Fluffy Cornbread

Gluten free, Dairy free

• 1 1/2 cups (180 grams) gluten-free measure-for-measure flour

• 1/2 cup (76 grams) gluten-free cornmeal

• 2/3 cup sugar

• 1 Tablespoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups milk (or non dairy milk)

• 2 eggs

• 1/2 cup (8 tablespoons, 4 oz.) butter or margerine, melted

Preheat the oven to 350 degrees F. Spray an 8×8″ metal pan with gluten free oil spray. In a large bowl, combine gluten-free flour blend, cornmeal, sugar, baking powder, and salt. Whisk until well combined. Add milk and eggs to the dry ingredients and begin to whisk. Slowly drizzle in the melted butter, whisking until just incorporated. (A few small lumps are ok–just no large dry patches) Pour the cornbread batter into your prepared baking dish and bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.

If desired, you can mix the batter and leave it covered in the fridge until you’re ready to bake it. This helps hydrate the gluten free flour, too.

From Sweets and Thank You.

Fruit Dip

Gluten free, Dairy free

• 7 oz gluten free marshmallow fluff

• 8 oz dairy free cream cheese, softened to room temperature

• 2 Tablespoons frozen orange juice concentrate, thawed

• 1 tsp vanilla extract

• Fruit for dipping: strawberries, grapes, pineapple, apples, berries, melon

Spoon marshmallow fluff into a large, microwave safe mixing bowl then microwave for 15 seconds. Add softened cream cheese, orange juice concentrate, and vanilla then whisk or beat with an electric hand mixer until very smooth. Chill for several hours or overnight. Serve with assorted fruit.

From Iowa Girl Eats.

Egg Roll Bowl

Gluten free, Dairy free

• 1 Tbsp.vegetable oil

• 1garlic clove, finely chopped

• 1 Tbsp.finely chopped peeled ginger

• 1 lb.ground pork

• 1 Tbsp.toasted sesame oil

• 1/4 head of green cabbage, thinly sliced

• 1/2 yellow onion, thinly sliced

• 1 cup shredded carrot

• Any other leftover veggies you have lingering. I used up some bell pepper and green beans.

• 1/4 cup gluten free soy sauce

• 1 Tbsp. sriracha

• Kosher salt

• 1 scallion, thinly sliced

• 1 Tbsp. toasted sesame seeds

In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add pork and cook, breaking up meat into small pieces with a wooden spoon, until browned in parts and cooked through, 8 to 10 minutes. Push pork to the side and pour in sesame oil. Add cabbage, onion, carrot, and any other veggies then stir to combine with meat. Add soy sauce and sriracha. Cook, stirring frequently, until cabbage is tender, 5 to 8 minutes; season with salt. Divide pork mixture among bowls. Top with scallions and sesame seeds.

Adapted from Delish.