Cornbread

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Combine cornmeal and milk in a bowl and leave standing for 5 minutes. In a large bowl combine flour, baking powder, salt and sugar. Mix in the cornmeal  mixture, eggs and oil until smooth.

Grease a 9 x 13 inch baking pan and pour in mixture. Bake in a preheated oven at 400F.

Spicy variation: roast some chile peppers (jalapeno, fresno, hatch etc.) until soft and a little blackened. Remove skin and dice chile flesh. Add to cornmeal batter before pouring into baking pan.

Kefir salad dressing

In a mason jar or similar combine:

• ~1 cup kefir
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp mayonnaise 
• ~1 tbsp garlic infused oil (or 1 tsp garlic powder/granules)
• fresh or dried parsley to taste
• fresh or dried chives to taste
• juice of 1/2 - 1 lemon (depending on taste, juiciness of lemon...)

Shake vigorously and you're done. Keeps about a week in the fridge.

Rosemary chicken

Ingredients

• 3 - 4 x chicken breasts
• several sprigs fresh rosemary finely chopped
• 2 - 3 cloves garlic, minced or finely chopped
• juice of one lemon
• quarter cup or so olive oil
• 1 - 2 tsp red pepper flakes
• 1 tsp sea salt
• 1 tsp black pepper

Preparation

Place the chicken under saran wrap or similar and bash flat with a rolling pin. Cut into halves.

Into a gallon ziploc bag place all the marinade ingredients and combine. Add the chicken pieces and get them all well covered. Close up the bag expelling as much air as possible. Leave to marinate at room temperature for 30 minutes or in the fridge for up to several hours.

Best cooked on the grill over hot coals with hickory wood chunks for smoky flavor. 

Caesar Salad Dressing

Ingredients

• 1 cup mayonnaise
• 3 garlic cloves, finely chopped or crushed in garlic press
• 3+ splashes Tabasco sauce
• Juice of half a lemon or more
• 3+ splashes Worcestershire sauce
• 1 tsp red wine vinegar
• 1 tbsp Dijon mustard
• 2 tsp balsamic vinegar
• 2-3 tsp black pepper
• 4 anchovy fillets, finely chopped *or* 4 rashers bacon, cooked until crispy then crumbled 

Instructions

Mix all ingredients except lemon juice in a food processor. Once well combined add some lemon juice and mix again; taste and increase lemon juice if needed -- aim for a nicely tangy taste profile.

Use immediately or for maximum flavor chill in fridge for a few hours to allow flavors to blend.

Cornbread

Ingredients

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 tsp salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Preparation

Preheat oven to 400F.

In a small bowl combine cornmeal and milk; allow to stand for 5 minutes. While waiting butter a 9" x 13" baking pan.

In a large bowl mix together flour, baking powder, salt and sugar. Then mix in the cornmeal mixture, eggs and oil until smooth.

Pour into prepared pan and bake in preheated oven 30-40 minutes. When fully baked a cocktail stick/toothpick inserted into the center should come out clean

Spicy variation: roast 3 - 5 red/green chiles (jalapenos are good for this) at 350F for ~30 minutes. Deseed and chop finely; add to batter before pouring into baking pan.

Turkey Meatloaf

Ingredients

• 1 large finely chopped yellow onion
• 3 - 5 cloves garlic, finely chopped
• 1 tsp olive oil
• 1 medium carrot, finely chopped or grated
• 3/4 pound crimini mushrooms, finely chopped in food processor
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 tsp Worcestershire sauce
• 1/3 cup finely chopped fresh parsley
• 1/4 cup + 1 tbsp ketchup
• 1 cup breadcrumbs
• 1/3 cup milk
• 2 large eggs, lightly beaten
• 1 1/4 lbs ground turkey

Preparation

Preheat oven to 400F.

Saute onion and garlic in olive oil in a large frying pan until onion has softened up. Add mushrooms, 1/2 tsp salt, 1/4 tsp pepper and cook until the liquid mushrooms give off has evaporated and they are very tender -- about 10 - 15 minutes. Add in Worcestershire sauce, parsley and 3 tablespoons ketchup. Transfer to a large bowl and allow to cool.

Stir together breadcrumbs and milk in a bowl and leave to stand for 5 minutes. Stir in the eggs then add to the vegetable mix in the first bowl. Add turkey and remaining  1/2 tsp salt and 1/4 tsp pepper. Mix well with your hands (this will be kinda sloppy...)

Lightly oil a 9" x 5" meatloaf pan (bread pan, or similar) and tip in the meatloaf mixture. Brush meatloaf top with remaining 2 tbsp ketchup. Bake in middle of oven until thermometer inserted into center of meatloaf reads 170F -- about 50 - 55 minutes.

Let stand for 5 minutes before serving. Good w/ mash potato and mixed veg.

Turmeric "Tea"

• 1 pint milk (cow's, almond, soy or whatever your preference is)
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/4 - 1/2 tsp ground ginger
• pinch finely ground pepper
• 1 tbsp honey
• 1 tbsp coconut oil

Place all ingredients in a small saucepan, bring to a low simmer, whisk to combine ingredients and keep it simmering 20 minutes.