Notice how I’ve already stained the cover? Always the sign of a well loved cookbook!
Written by Mildred Ellen Orton in 1947, Cooking With Wholegrains was originally published in 1951, and all the recipes use “grandmother” approved unrefined ingredients. As you know, I’ve been having a love affair with cornmeal, butter, and chicken lately, and you cannot imagine my joy when I came upon Orton’s recipe for Chicken-Corn Meal Casserole. I knew I had to make it.
First, I stirred 1 cup cornmeal together with 3 cups of vegetable broth and cooked over low heat until thick.
Next I stirred in 2 TBSP butter, 3 egg yolks, 1 tsp baking powder, and 1 cup of chopped rotisserie chicken. I then folded in 3 whipped egg whites and poured everything into a greased glass pie dish, placing it a 325℉ oven for 1 hour while I walked the pups.
The finished product…
So tasty, but it needed a little something. I left out the salt the recipe called for because I knew I would be slathering my casserole in some of this…
Mmmm – perfect!
The Nutmeric is really good and added such a nice flavor to the casserole. I have so many ideas for this stuff: stir-fry, pumpkin recipes, egg dishes, cookies, etc. Lots of experiments will be happening in HEAB’s kitchen, and I can’t wait. Check out the ingredients and nutritional info:
Turmeric is known for its anti-inflammatory properties, and now all I have to do to get some in my diet is enjoy a big spoonful of almond butter. I think I can handle that! 🙂 Would you like to try some Nutmeric for yourself? If so, please leave a comment below telling me how you’d like to use it, and 3 lucky HEAB readers will receive a jar. Or, to order some Nutmeric for yourself, please click here.