HOLIDAY TRADITIONS

It's been awhile since my last post on gingerbread.  Since then we've completed making and decorating the gingerbread houses.  And yes, I did manage to lay out bowls upon bowls of bright colourful candy around my toddler without him eating any of it.  (Well actually he ate one chocolate snowman because he has developed a fondness for chocolate.) That is the beauty of children, they imitate whatever adults do, so seeing as I don't eat candy, it was pretty easy to show him that the candy was just for gluing onto the gingerbread.

GINGERBREAD HOUSE ICING

4 cups organic icing sugar

1/2 tsp cream of tartar

3 organic egg whites

Method:  Sift together the icing sugar and cream of tartar.  Using an electric mixer beat in the egg whites and whisk for 7 minutes or until the icing is thick enough to hold its shape.  Can be kept refrigerated in a covered dish for 3 days.

 Holiday preparations are in full swing over here, and today we visited a local tree farm to cut down an evergreen for our Solstice/Christmas celebrations.  Growing up, this annual tradition always included coming home to chow down on hearty chili and sausage on a bun.  So, my sister came over and that is just what we did.  I make my chili differently from mom, and I make cornbread to go with it even though she never did (ah the beauty of evolution in tradition).  The addition of delicious toppings like shredded cheese, avocado, olives and cilantro are a nice touch too.

CHILI 

5 cups organic cooked kidney, pinto and black beans

2 Tbsp e.v olive oil

1 pound organic/grass fed ground beef

2 organic green peppers, chopped

2 organic onions, chopped

3 cloves organic garlic, minced

1 Tbsp organic ginger, grated

2 tsp organic mustard seeds

1 tsp organic coriander powder

1/4 tsp organic nutmeg, grated

3 Tbsp organic chili powder

2-4 tsp sea salt

organic black pepper, ground

3/4 cup organic apple cider vinegar

2 Tbsp local honey

2 can organic chopped tomatoes

2 cups water

Toppings:  chopped avocado, green onions, shredded cheese, cilantro, green olives, sour cream

Method:  In a large soup pot, heat oil over medium heat.  Saute beef, onion and green pepper for 3-4 minutes.  Add in garlic, ginger and spices, stirring for 1 minute.  Add the tomatoes, beans, honey, salt, pepper, vinegar, and water.  Bring to a boil and then reduce heat to medium low, cooking for about 30-40 minutes or until mixture is nice and thick.  Serve with toppings.

CORNBREAD

1 cup organic cornmeal, finely ground

1 cup organic whole wheat or spelt flour

2 tsp baking powder

1 tsp baking soda

2 Tbsp local honey

1/2 tsp sea salt

1 cup organic whole milk

2 organic eggs

3 Tbsp organic butter, melted

Method:  Preheat oven to 375*.  Combine the dry ingredients in a bowl.  Whisk together the wet ingredients in another bowl.  Add wet to dry, stir.  Pout into a 9" X 9" buttered pan and bake for 25 minutes.