Veggie Menu

Since learning about the need to lower our cholesterol, I've been trying to make more vegetarian meals and less red meat. Here is what we ate last night and it was good!

• Vegetarian Chilli
• Cornbread

Here is how I made the cornbread:

Cornbread - adapted from Quaker Corn Meal box
1 1/4 cups flour
3/4 cup corn meal
1/8 cup sugar
2 t baking powder
1/2 t salt (optional)
1/2 cup skim milk
2 Tbl. oil + 1/2 cup applesauce
1 egg, beaten

Heat oven to 400F. Grease 8 or 9-inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean. Serve warm. 9 servings

Here is how I made the chilli:

Vegetarian Chilli

• 1/2 red onion, chopped
• 2 tsp minced garlic
• 2 tsp oil
• 1 Tbl dried oregano
• 1 tsp black pepper
• 1 tsp dried bay leaves (or 1 whole bay leaf)
• 1 tsp chili powder (I added a bit too much!)
• 14 oz can chopped tomatoes with juice
• 1 cup frozen, shredded zucchini
• 1 can chili beans

Saute the spices and onion, garlic. Add the tomatoes, zucchini, and beans. Boil for about 20 minutes, until all is hot and well mixed. Serve with cornbread.

(Other ingredients you could add.... chopped carrots, green peppers, mushrooms, celery and kidney beans)