blue artichoke

I've started amusing myself by renaming recipes and writing funny (to me) labels for things in my kitchen. This was part of the fun of working at a restaurant. Why should I miss out on the fun just because I'm the only one in my kitchen? Last night's dinner was so good, I wanted to share it with you.

Beef-and-Butternut Squash Chili

Prep: 20 min., Cook: 50 min. We've loaded this chili with beef and beans for zinc and B vitamins, tomatoes and green peppers for vitamin C, and butternut squash for beta-carotene.

1 pound extra-lean ground beef [I think it would also be really good with stew beef cut in 3/4" cubes]
1 green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
1 (16-ounce) can chili beans
1/2 small butternut squash, peeled and cubed (about 1 1/2 cups) [I used a whole small butternut squash]
1 cup low-sodium beef broth
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 cup frozen corn kernels

Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.

Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

Yield: Makes 8 servings (serving size: 1 cup)

CALORIES 234(22% from fat); FAT 6g (sat 2.3g,mono 2.3g,poly 0.4g); PROTEIN 17g; CHOLESTEROL 21mg; CALCIUM 65mg; SODIUM 642mg; FIBER 6.8g; IRON 2.9mg; CARBOHYDRATE 30g
Southern Living, JANUARY 2006

Sweet Cornbread

Bon Appétit, November 2005. I halved recipe to make just one pan. Mmm... This is the best cornbread I've made that wasn't from a Jiffy box. I like sweet cornbread, and this was just the right kind of sweetness. The bread was light, but firm and not crumbly. I've tested several cornbread recipes, and this is the only one worth keeping (so far).

2 2/3 c. flour
2 2/3 c. yellow cornmeal
1 c. sugar
2 T. + 2 t. baking powder
2 t. salt
2 2/3 c. whole milk
4 large eggs
¾ c. butter, melted

Preheat oven to 375. Butter and flour two 9” square metal baking pans.

Whisk first 5 in large bowl to blend. Whisk milk, eggs and butter in med bowl to blend. Add milk mixture to dry, stirring until just moistened. Divide batter between pans.

Bake until loaves test done, ~30m. Cool completely in pans. Can be made 1 day ahead. Cover with foil and store at room temp.

Makes 2 loaves.