Sunday, January 29, 2012

Mason Jars...not just for canning anymore

Mason Jar centerpieces
I am uncertain what the attraction is but I LOVE mason jars! They are versatile, fun and frugal.  We use them as drinking glasses, storage containers, and vases to name a few. 

On Pinterest I found another  awesome dish I want to share. Amberlee at Giverslog is the orgininator of the idea but these are my recipes. My daughter Emily thought I had lost my mind when I set the table last night. She thought it was a lot of fun to eat dinner from a jar! My husband thought I was "brilliant" to pack his dinner. He had no clue I had baked it all together til Emily told him. Sorry no photo my camera battery died :/ so I borrowed Amberlee's photo's. I feel certain there will be more posts of mason jar meals!
May your table be bountiful of mason jars!~blair
Chili and Corn Bread Jars

3 cans of stewed tomatoes with juice
1 can diced tomatoes with green chilies
1 can of black beans, rinsed
1 can of red kidney beans, rinsed
1 can of pinto beans, rinsed
1 can of white kidney beans, rinsed
1 can of whole kernel corn, drained
1 large sweet onion, diced
1 red pepper diced
1 green pepper, diced
1 pound of ground meat (turkey, chicken or beef)
5 cloves of garlic, chopped
2 tbsp salt
2 tbsp black pepper
1 tbsp thyme
1/4 tsp chili powder *adjust according to how much heat you like
1/4 tsp cumin
1 tsp smoked chipolette

Saute onions, garlic til soft and tender. Add meat season to taste, cooking till crumbly and brown. Drain immediately of all grease. Place on a paper towel doubled over and drain any remaining fat.

Meanwhile place all canned ingredients into a large stock pot including seasons on medium heat until contents begin to barely bubble on side of pan. Turn down heat, simmer for at least 30 minutes. Add meat mixture and simmer for 15 mins.

Preheat oven to 400 degree F
1 C white rice flour
2/3 C stone-ground cornmeal * I grind by cornmeal a little finer. My family does not like the texture.
2 Tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/4 C PLUS 1 tbsp earth balance (divided)
2 beat eggs
1 C almond milk (reserve 1/4 C of almond milk to rinse out magic bullet after pureed corn!)
1 can of whole kernel corn

Mix dry ingredients together in a medium size bowl and set aside.
Puree corn in magic bullet to desired consistency. In a small bowl, combine the eggs, pureed corn, milk and melted earth balance. Add wet ingredients into dry ingredients stirring until just moistened. If it is too thin sprinkle a pinch or two of cornmeal until desired consistency.

Spoon chili into a wide mouth mason jar1/2 full. spoon 1/2 C of cornbread mix on top chili. Bake 15-20 minutes on a baking sheet. Insert knife to check if done.
Serve with a honey infused earth balance.

* to prevent sticking spray jar with with non-stick spray.


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