Philippians 4:8

Finally, brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is gracious, if there is any excellence and if there is anything worthy of praise, think about these things. -Philippians 4:8 NAB

Wednesday, May 18, 2011

For my hubby!

Funny how a little thing like food preferences can highlight the wonderment of marriage.  Hear me out on this one: marriage is such a blessing.  And it requires an amazing amount of work.  (Hmm, kinda like having children!)  But the grace poured out from this beautiful sacrament is the only explanation I have for how my DH has managed to want to stay married to me this long. ;-)  Don't get me wrong, there are numerous things (the biggies, especially) that we are totally united on.  But our palates do not fall into that category.  Case-in-point: chili.  I mentioned previously that my mother (and, actually, all of my family of origin) would be able to state, with absolute authority, that I have never liked chili in my entire life.  (Well, it's always been a little more severe than a simple, "Oh, I don't care for it.")  In contrast, my DH *loves* chili.  Not as much as spaghetti, but it's definitely in his top 5.  So how do we overcome this great chasm in our relationship?  Simple: self-sacrificing love.  The kind of love that is supposed to reflect true Christian love.  Agape love.  For his part, DH doesn't ask for chili but maybe 2 or 3 times a year.  I know this is a sacrifice for him, and I appreciate it.  For my part, I make it for him when he asks.  And every once in awhile, I stumble upon a recipe that, lo & behold, I kinda actually like!  So if I happen to like it, and it also passes his taste test, then it must be a real winner.  The biggest plus: it's fast and uses the Crock-Pot!  So here it is -- Enjoy!

Three-Bean Turkey Chili (from "Crock Pot Recipe Collection")
1 package (about 1 lb.) ground turkey
1 small onion, chopped
1 15-oz. can chickpeas, rinsed & drained
1 15-oz. can black beans, rinsed & drained
1 15-oz. can kidney beans, rinsed & drained
1 4-oz. can diced green chiles
1 28-oz. can diced tomatoes
1 8-oz. can tomato sauce
1-2 Tbsp. chili powder

1) In wide skillet, brown turkey and onion until no pink remains in the turkey.  Drain and discard fat.  Place in  Crock-Pot. 
2) Add remaining ingredients and stir to combine.  Cook on HIGH 6-8 hours.  Makes 6-8 servings.

***Bonus Recipe***
Great Northern Cornbread (from "Baking Illustrated")
2 Tbsp. butter, melted, plus more for greasing the pan
1 c. cornmeal
1 c. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
4 tsp. sugar
1/2 tsp. salt
2 large eggs
2/3 c. buttermilk
2/3 c. milk

1. Adjust an oven rack to center position and preheat to 425 degrees.  Grease a 9-inch square baking pan with butter.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt.  Push the mixture up the sides to create a well in the center.
3. Crack the eggs into the well and stir lightly with a wooden spoon, then add buttermilk and milk.  Stir quickly until almost combined.  Add the melted butter and stir until just combined.
4. Pour into prepared pan and bake until top is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 minutes.
5.  Transfer the pan to a wire rack to cool slightly, about 5-10 minutes, and serve warm.

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