My 4-year-old daughter has sensitivities to gluten, eggs and sugar, so putting a family meal together often feels like an Iron Chef challenge. When I find a winner, like this chili, it goes into the regular menu rotation, especially during these cold months. It's full of protein, and you'd never know the cornbread is gluten, egg and sugarfree.
I've played around with the recipe, changed up the spice measurements, used poblano peppers or ground beef. Below is the most popular variation in our house, but there are many others. If you're not trying to control your ingredients for food-sensitivity purposes, a prepackaged chili spice mix saves time.
I have yet to master my own baking mix for the corn bread. I use a packaged gluten-free mix that includes xanthum gum, such as Bob's Red Mill or Pamela's. Bisquick also makes a gluten-free baking mix, but it contains sugar.
The VYOA offers two different camps during the summer. The longstanding Music Day Camp is for young musicians entering grades 4 - 10 in orchestra or band. With numerous electives and fun activities, this day camp is the perfect way to start your summer; June 20 - 25. Now in…(more)