What's Baking: Jalapeño-Cheddar Cornbread Muffins

Jalapeño-cheddar cornbread muffins || A Less Processed Life

If you give a mouse a bowl of chili, it's going to want a cornbread muffin. And if you give it a plain cornbread muffin, it's going to want a jalapeño-cheddar cornbread muffin. I think that's how the story goes. Or, at least, it is if you change "a mouse" to "me," anyway.

Jalapeño-cheddar cornbread muffins || A Less Processed Life

Since we were unsure of exactly how many people were coming to our potluck this past Sunday, I decided to make two batches of cornbread muffins. Yesterday, I shared the recipe I used to make plain cornbread muffins (with maple butter), so today I am sharing my second batch: cornbread muffins flavored with jalapeño peppers and cheddar cheese. (Spicy and savory, yum.)

Jalapeño-cheddar cornbread muffins || A Less Processed Life

At the end of the day, my cornbread muffin supply was decimated, and of the leftover muffins, only a a couple of jalapeño-cheddar ones remained. I guess that means they were quite delicious!

Jalapeño-Cheddar Cornbread Muffins (printer-friendly version)
makes 12 muffins

1 cup medium-ground yellow cornmeal
1 cup unbleached all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon fine sea salt
1 cup buttermilk (plus 2-3 additional tablespoons, if necessary)
2 large eggs
5 tablespoons unsalted butter, melted and slightly cooled
1/2 cup frozen corn kernels
1/4 cup shredded cheddar cheese
1 tablespoon finely minced jalapeño pepper (ribs and seeds removed)

1. To make the muffins, preheat the oven to 375 degrees and lightly oil a 12-cup muffin tin with cooking spray.
2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Stir in the frozen corn kernels, shredded cheese, and minced jalapeño pepper. Pour the buttermilk mixture into the bowl with the dry ingredients and stir until just incorporated. Do not overmix! If the mixture is too dry, stir in additional buttermilk, 1 tablespoon at a time, until all of the dry ingredients are incorporated. The batter will be thick.
3. Divide the batter evenly among the muffin cups. Bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins will be light golden in color. Remove from the oven and cool the muffins on a wire rack for 10 minutes. Store any leftover muffins in an airtight container at room temperature.


Jalapeño-cheddar cornbread muffins || A Less Processed Life
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What's Baking: Cornbread Muffins with Maple Butter

Cornbread Muffins with Maple Butter || A Less Processed Life

A huge pot of chili definitely calls for a side of cornbread muffins. For our Sunday potluck, I made two dozen muffins -- one dozen was plain cornbread and the other was flavored with jalapeños and cheddar cheese.

Cornbread Muffins with Maple Butter || A Less Processed Life

I jazzed up the "plain" cornbread muffins with the addition of whole corn kernels. But the real highlight was the maple butter served on the side. I'm not talking about the confection made purely from maple syrup (sometimes also referred to maple cream). Instead, this is a simpler concoction made by beating maple syrup into softened butter.

Cornbread Muffins with Maple Butter || A Less Processed Life

The maple butter is lightly-flavored with maple, but none the less delicious. One of our friends might've even frosted the top of an entire cornbread muffin with the stuff. No judgement here.

Cornbread Muffins with Maple Butter (printer-friendly version)
makes 12 muffins

For the maple butter:
3/4 cup (1 1/2 sticks or 12 tablespoons) unsalted butter, softened
3 1/2 tablespoons pure maple syrup
pinch fine sea salt

For the cornbread muffins:
1 cup medium-ground yellow cornmeal
1 cup unbleached all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon fine sea salt
1 cup buttermilk
2 large eggs
5 tablespoons unsalted butter, melted and slightly cooled
1/2 cup frozen corn kernels

1. To make the maple butter, add the softened butter to the bowl of an electric mixer with the beater attached and beat until light and fluffy. Add the maple syrup and a pinch of salt and continue beating until fully incorporated. Spoon the butter into a serving dish, cover, and refrigerate. Let the butter come to room temperature before serving.
2. To make the muffins, preheat the oven to 375 degrees and lightly oil a 12-cup muffin tin with cooking spray.
3. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Pour the buttermilk mixture into the bowl with the dry ingredients and stir until almost completely incorporated. Then stir in the frozen corn kernels. Do not overmix!
4. Divide the batter evenly among the muffin cups. Bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins will be light golden in color. Remove from the oven and cool the muffins on a wire rack for 10 minutes. Serve with maple butter. Store any leftover muffins in an airtight container at room temperature.

(adapted from this Epicurious recipe)


Cornbread Muffins with Maple Butter || A Less Processed Life

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What's For DInner: Slow Cooker Beef Chili

Slow Cooker Beef Chili || A Less Processed Life

Last winter, D and I became friends with a group of young, progressive farmers in Central Wisconsin. The group meets on a monthly(ish) rotating basis for a potluck and a pasture walk to share what has and hasn't worked on their farms. It's super-educational for D and I, who are just dipping our toes into farming, and don't really have plans to make this anything more than a hobby. (Though it can be quite tempting to go bigger.)

Slow Cooker Beef Chili || A Less Processed Life

After a break in meeting together during the busy summer months, D offered to host the most recent potluck at our little farm -- which is a fair distance north (at least an hour and a half) of anyone else's farm. (There's a reason they all farm farther south!) However, several folks and their families made the trek north on Sunday, so I made a big vat of chili (alongside some cornbread) as our main meal, to be complemented with whatever anyone else brought along to share.

Slow Cooker Beef Chili || A Less Processed Life

The chili was a big hit -- it's more warming than spicy, which is how I like it. And as a Cincinnati native, I couldn't help but add in a little unsweetened cocoa powder to give it that Cincy-style flavor. My favorite way to serve chili for a big group is to set up a toppings bar right next to the slow cooker. For this round, my toppings bar included shredded cheese, plain Greek yogurt, chopped scallions, oyster crackers, and Frito's (which D contributed).

After filling up on chili, we tromped through our pasture, and our friends provided some great ideas on where to set up fencing and a high tunnel (imagine a greenhouse-like structure) on our property in the future. All in all, it was a great get-together with friends, and a wonderful way to spend a beautiful sunny fall afternoon in Northern Wisconsin.

Slow Cooker Beef Chili (printer-friendly version)
makes 10-12 servings

1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
2 pounds 90 percent lean grass-fed ground beef
1 medium white onion, chopped
1 medium red bell pepper (seeds and ribs removed), chopped
1 small jalapeño pepper (seeds and ribs removed), minced
6 cloves garlic, minced
1 (28-ounce) can tomato puree
1 (15-ounce) can no-salt-added fire-roasted diced tomatoes
2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
1 tablespoon unsweetened cocoa powder
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper

1. Add the chili powder, cumin, coriander, oregano, and red pepper flakes to a small skillet and, while stirring frequently, toast over medium-high heat until fragrant, about 2 minutes. Remove from the heat and carefully transfer to a bowl.
2. In a large nonstick skillet, cook the ground beef (breaking it into small pieces with a wooden spoon) over medium-high heat until browned. Transfer to a plate lined with a paper towel to absorb any excess fat, then place the ground beef in the bowl of a 6-quart slow cooker.
3. Wipe the skillet of any excess grease, then add the onion, red pepper, and jalapeño pepper and saute until softened, about 5 minutes. Stir in the garlic and saute until fragrant, about 30 seconds. Carefully transfer the pepper mixture into the slow cooker. Add in the tomato puree, fire-roasted diced tomatoes, and kidney beans. Top with the toasted seasonings along with the cocoa powder, salt and ground pepper. Stir to combine. Place the lid on the slow cooker and cook on low for 6-8 hours or high for 3-5 hours. Season with additional salt and pepper to taste, if necessary.
4. Serve with your favorite toppings. My top-your-own chili bar options included plain Greek yogurt (or use sour cream), chopped scallions, shredded cheese, and oyster crackers.

(adapted from a Cook's Country magazine recipe found via One Perfect Bite)
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What's For Dinner: Slow Cooker Ethiopian-spiced Chicken Stew

Slow Cooker Ethiopian-spiced Chicken Stew || A Less Processed Life

After reading world-renowned chef Marcus Samuelsson's fascinating memoir "Yes, Chef," I was so inspired by his book that the next time I found myself in a spice store, I picked up a bottle of berbere spice blend. Common to North African cuisine (Samuelsson was born in Ethiopia but raised in Sweden by adoptive parents), the berbere spice blend typically includes peppers, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, cinnamon, and coriander.

Slow Cooker Ethiopian-spiced Chicken Stew || A Less Processed Life

The heat in berbere is no joke. While purchasing the spice bottle, the cashier warned me to not use too much of it at once. For this recipe, I used just one tablespoon, and it provided plenty of slow burning heat. If you like your food super-spicy (or you just want to clear out your sinuses, ifyouknowwhatImean), start with one tablespoon and increase from there.

Slow Cooker Ethiopian-spiced Chicken Stew || A Less Processed Life

This Ethiopian-spiced chicken stew is perfect after a long day outside in the cold; I just love slow cooker meals that allow me to set it and forget it until I come back inside and smell the delicious aroma of a ready-to-eat meal.

The only thing this stew is missing is a pile of injera flatbread on the side. Injera is a spongy, vinegary bread that is used as a utensil to scoop up and eat the stew. If you live near an Ethiopian restaurant (and, yes, I'm jealous of you), I'd recommend picking some up to eat with this meal. Alas, looks like I'm going to need to find some teff flour and make my own. Another blog post, perhaps? :)

Slow Cooker Ethiopian-spiced Chicken Stew (printer-friendly version)
makes 4 servings

3/4 cups red lentils
1 - 1 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1/2 tablespoon unsalted butter
1 teaspoon extra-virgin olive oil
2 cups chopped red onions (1 medium onion)
3 cloves garlic, finely chopped
1 tablespoon minced fresh ginger
1 tablespoon berbere spice blend
1/4 cup dry red wine
1 14-ounce can low-sodium diced tomatoes
1 cup low-sodium chicken broth

1. Place the lentils in a fine-mesh strainer and rinse in cold water. Drain and then place in an even layer in the bottom of a 4 or 6 quart slow cooker bowl. Set the chicken on top of the lentils.
2. Heat the butter and oil together in a large skillet over medium-high heat. Once the butter has melted, add the onions and sauté until softened and translucent, 4-6 minutes. Stir in the garlic and ginger and sauté until fragrant, about 1 minute. Add the berbere spice blend and cook until fragrant, 2-3 minutes more. Stir in the wine and diced tomatoes (with their juice).
3. Carefully spoon the onion mixture over top the chicken layer in the slow cooker. Pour the vegetable broth on top. Cover and cook until the chicken is easily-shredded with a fork; 4-5 hours on high or 7-8 hours on low. Stir the stew to combine before serving.

(adapted from this Eating Well recipe)

Slow Cooker Ethiopian-spiced Chicken Stew || A Less Processed Life

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What I'm Drinking: An Apple Cidercar Cocktail

Apple Cidercar Cocktail || A Less Processed Life

You know that autumn is fully upon us – and winter is coming – when the chicken drinkers are nearly frozen over. At least, that's a good sign when you live on a farm. This morning when I woke up, it was 27 degrees out and there was a layer of sparkly frost on the ground. I bundled up with a scarf and my down jacket before I headed out to do farm chores – including checking the food and water for the broilers, layers (and their rooster "friends"), and hogs.

Apple Cidercar Cocktail || A Less Processed Life

Today marks our last week with our little piggies – who aren't quite all that little any more – as they "go to market" next Wednesday. It has been fun having them on the farm this year. Each of the three pigs has its own personality, with Scratchy (so creatively named as he likes to get scratches) being the friendliest. Little Girl has finally warmed up to us over the past few weeks, while Big Boy would rather have nothing to do with us, aside from us ensuring that their feeder is always topped off. I will definitely miss their snorts of hello and piggy kisses (aka, mud splotches all over my clothes). But, I can rest assured that up to the end, they had a better life than 97% of pigs raised in the United States.

Apple Cidercar Cocktail || A Less Processed Life

So, on this chilly autumn day, let's toast to our three hogs and the joy and fun they have provided for us this summer and the bellies they will fill this winter.

Nothing screams fall to me more than apple cider, so for today's toast, I've made a riff on the traditional sidecar cocktail by adding in apple cider and garnishing the drink with a thin slice of apple. The sweetness and subtle spiciness of the apple cider complements the citrus flavors from the Cointreau and lemon juice. And the brandy will warm you right up after coming in from the cold.

Apple Cidercar Cocktail
makes 1 cocktail

1 1/2 ounces apple cider
1 1/2 ounces brandy
3/4 ounce Cointreau
1/2 ounce fresh lemon juice
ice
thin apple slice (from the center to get the star shape from the seeds), for garnish

1. Add the apple cider, brandy, Cointreau, and lemon juice to a cocktail shaker filled with ice. Shake vigorously for 15 seconds and strain into a coupe glass.
2. Garnish with a thin slice of apple and serve.

Apple Cidercar Cocktail || A Less Processed Life

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How to Make: Wild Rice

How to make wild rice || A Less Processed Life

Here in the Wisconsin Northwoods we are lucky enough to harvest our own wild rice in the late summer. This year we missed the golden window, and alas, didn't get a chance to go ricing. However, last year we ended up harvesting wild rice with a group of friends, and after combining our canoefuls of rice kernels and going in together on the processing, Dustin and I ended up with a rather large bag of finished rice of our own. Long story short, it'll be a while before we make our way through the entire supply. Not a bad problem to have!

How to make wild rice || A Less Processed Life

Did you know that most of the "wild rice" you find for sale in grocery stores is actually cultivated rice that is grown in rice paddies? Signs that what you're purchasing may not be truly "wild" rice include a dark black color (naturally-grown wild rice tends to vary in color, from light brown to black) and a uniform shape (naturally-grown wild rice tends to come in a variety of sizes). Another sign is a low price. If the cost is less than $5/pound, there's a good chance it was not hand-harvested from the wild. Due to the intensive labor required to hand harvest and finish naturally-grown wild rice, it is typically much more expensive. (But oh so worth it.)

How to make wild rice || A Less Processed Life

Wild rice is a little more fussy to make than white or jasmine rice. It takes about 45 minute to cook, so you'll need a little patience (and some extra time if you're planning to serve it with your dinner). The typical ratio to cook wild rice is 3:1. However, to prevent scorching you can cook it in a little extra water, and drain the rice at the end to remove any excess moisture. (Even if you do use the 3:1 ratio, check the rice for tenderness around 40 minutes, and if it's good to go, just drain off the extra water rather than cooking it down until all the water is absorbed.)

Wild rice has a delightful nutty flavor and lends itself well to both savory and sweet preparations. If you're planning to use the rice in a savory recipe, you can add a bit more flavor by cooking it in vegetable or chicken stock rather than water.

Wild Rice
makes 4 servings

1 cup wild rice
3 cups water

1. Place the wild rice in a fine mesh strainer and rinse with cold water. Gently tap to drain.
2. Add the water to a medium sauce pot. Bring to a boil.
3. Add the rice to the boiling water and return to a boil. Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the kernels have puffed open and the rice is tender. Remove the cover and continue simmering for 5 more minutes.
4. Remove from the heat, and gently pour the rice into a strainer to drain off any remaining liquid. 
5. Fluff with a fork and serve. 

How to make wild rice || A Less Processed Life

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What's Baking: Spiced Pumpkin Bread

Spiced Pumpkin Bread || A Less Processed Life

Alright, let's do this thing, Fall! And by "do this thing," I mean "make all the pumpkin recipes." Starting, of course, with this delicious pumpkin bread recipe. Admittedly, I'm not that crazy over pumpkin. I mean, I don't hate pumpkin, but I'm also not rushing out to drink 1000s of pumpkin spice lattes, either. (Truth be told, the one time I had a pumpkin spice latte at Starbucks, I hated it. It totally tasted like an orange creamsicle to me. Yeah, chew on that for a minute.)

Spiced Pumpkin Bread || A Less Processed Life

However, I am a huge fan of quick breads, and pumpkin lends itself quite well to quick bread recipes. I came upon this recipe recently, and since I love the pumpkin spice combination of allspice, cinnamon, nutmeg, ginger, and cloves, I immediately moved it to the top of my "must bake" list.

Spiced Pumpkin Bread || A Less Processed Life

This pumpkin bread recipe does not disappoint. The pumpkin gives the bread a moist and tender crumb. The spices pump up the flavor factor and the pecans on top add just the right amount of crunch.

I think I'm going to grab a slice of this bread and then jump in a pile of leaves. Who's with me?

Spiced Pumpkin Bread (printer-friendly version)
makes two 8" loaves

3 1/2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon salt
1 cup packed brown sugar
3/4 cup 1 percent milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
4 tablespoons chopped pecans, divided

1. Preheat the oven to 350 degrees. Lightly spray two 8"x4" loaf pans with cooking spray. Set aside.
2. Add the dry ingredients (flour through salt) to a large mixing bowl. Whisk together to combine.
3. In a separate bowl, combine the sugar, milk, vegetable oil, vanilla, eggs, and pumpkin. Whisk together until smooth.
4. Add the wet ingredients to the dry ingredients and stir until the flour mixture is completely incorporated.
5. Spoon the batter evenly into the two prepared loaf pans and sprinkle each loaf with 2 tablespoons of chopped pecans.
6. Place both pans in the oven and bake for 30 minutes, then rotate the pans and bake for an additional 20-30 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
7. Let the bread cool in the pans for 10 minutes on a wire rack, then remove the bread from the pans and cool completely.

(lightly adapted from this Cooking Light recipe)
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