Honey Cornbread

Coming from the land of Arepas and Empanadas, Bollos and Carabinas, I can say that corn flour side dishes were always part of my Venezuelan childhood menu. Yet, when in the USA I first tried Cornbread, I couldn’t believe I hadn’t eaten it before!

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This recipe of Cornbread has honey as one of the ingredients. It makes all the difference in the world. Cornbread is the perfect side dish for chili, for a good steak, and it is delicious just by itself.

Honey Cornbread

Enjoy!

Chili!

In the Venezuelan Andes cuisine, we find lots of bean dishes. I grew up eating black beans, lentils, and chickpeas, but somehow there were no mixed bean dishes. When I first tried a “chili”, during my years in the USA, I fell in love with the possibilities of this dish. I am an omnivore, but my husband only eats some fish; therefore, we mostly eat vegetarian dishes at home.

I found this easy, yet tasty three-bean chili while preparing a pot of chili for our annual “Autumn chili cookout”.  In the past, I had prepared more complex dishes, yet with this one I won the prize for the “Best Vegetarian Chili”!

I only changed one thing: Instead of using green bell pepper, I use roasted red Spanish pepper. Also, if I have sweet corn, I also add it to the pot.

Here it is the recipe:

Chili

Enjoy!

Welcome to Just Living!

Living somewhere else than the place I was born was not a surprise for me. I always knew that I was not going to stay in Venezuela forever. I knew it since childhood, and I knew it meant to be away from the family I love and friendships I cherish. Nevertheless, I am blessed, and I have been able to keep bonded to these affections.

What was a surprise, was to discover the impact that such small things such as your commodities brands, the size of the typing paper, and the procedure to buy medicines have on everyday life. Adjusting to these little things moving from Venezuela to USA’s East Coast was not so difficult; back then we used to have most of the big American brands in Venezuela. I only needed to get used to “inches and pounds”, and to learned that to buy medicines I needed always a prescription; you get ONLY the numbers of pills the doctor prescribed, and they come on bottles with your name, address, phone number, and the number of refills allowed.

Living in New York there is no room to miss anything you used to have in your birth country. There are Venezuelan restaurants (although I didn’t visit any in almost twelve years), and you can buy anything from Harina Pan (pre-cooked corn flour) to plantain leaves to make the traditional hallacas for Christmas, and the occasional arepa. During those years I also came to love Indian Cuisine, Sushi, Korean Food, different types of food from China, and the very American New York’s Bagels.

Because such diversity and availability of produce, it was a bit of a shock not to find all that in Portugal. I have been told that in the heart of Lisbon, in Martim Moniz, you can find anything your heart/stomach desire. I live now very close to Cabo da Roca … so food shopping trips to Lisbon are not that appealing. When I found myself missing New York’s thin crust pizza, and bagels, I knew it was the time to bake again like when I lived in Venezuela.

I love cooking, and during three years I tried different recipes. All were OK, they were bagels … but almost two years ago I came across a recipe in Epicurios, and that was it! The best bagel recipe I had tried before. I have made some variants: I make egg, cinnamon raisin, plain, oatmeal, and cranberry & walnuts bagels. In average, I bake every two weeks. They freeze wonderful, and although I have not found a deli with flavored cream cheese or egg salad, I am happy having my toasted bagel with plane Philadelphia Cream Cheese for breakfast.

Here I share with you this wonderful recipe. If you are an expat missing bagels, or if you are a bagel lover and want to learn how to make them, this is a great way to start. I make the dough on my bread machine, so I don’t even knead by hand anymore. I do roll them though; it took some practicing, but it is fun to try to make them like the “real thing”.

I hope you enjoy them as much as I do!

Bagels by Peter Reinhart

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Photography: My egg bagels on my kitchen island.

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