Tasty, tender blue corn bread
In honor of the Superbowl, I made this gluten-free cornbread with blue corn meal and teff flour. It turned out so much better than expected! Perfect, light & tasty. Not all gluten-free experiments turn out this well the first time around. SCORE!
This easy dish is classic winter comfort food for me. Quantities below are purely negotiable. Increase or decrease anything to your taste. A few years ago, you would never see something so insane as a brussels sprout in any of my recipes. I still clearly remember dinner table stalemates between me and a not to be named former step-parent over those sinister tiny cabbages. However, now that I control the cooking methods, no more plain boiling water treatment for these babies. Nope. Give them a good roasting and voila, no more stalemate. Only tasty, healthy goodness remains.
It’s only natural that the first recipe I post has kale in it. After all, I was really close to naming this blog “Cavorting Kale,” and there will probably be a post one of these days that is an ode to this fabulous, tasty, textured, mineral-rich, alkaline, yet often-maligned veggie. So here you go. If you are not yet a kale convert, start here!
Yippie Livin' 