Relief Efforts for Japan

I received this email the other day from Tristan Shepherd and wanted to pass it along to anyone in the Salt Lake Area interested in Pecha Kucha and relief efforts for Japan:

Another PechaKucha night is upon us! This time it's during the day and we'll be taking donations to benefit Architecture for Humanity's relief efforts in Japan! Donations can be made online http://global-day.pecha-kucha.org/, and we'll be taking cash donations and checks at the door! Global PechaKucha Day - Inspire Japan will be held at Brewvies: http://www.brewvies.com/ April 16th. Presentations will kick-off around 2:30. Get there early and stay after for food and drinks! A huge thanks to Brewvies for supporting this with the use of one of their theaters. This allows us to make the event FREE thereby maximizing our donations to Architecture for Humanity for Japan! While the event is free, due to the theater capacity, we recommend that you register for tickets. That can be done here: http://pechakucha-slc.eventbrite.com/ Visit the main Global PechaKucha Day website to hear about this great event and everything PechaKucha is trying to accomplish: http://global-day.pecha-kucha.org/ More information will be coming soon, including a list of presenters, but I wanted to get this on your radar due to the short notice. We are currently seeking presenters for this event! If you, or anyone you know would be interested, please contact me ASAP!!!

You can contact Tristan at pknslc@gmail.com

Gluten free sweet potato chili with honey cornbread

Gluten free chili is easy. There isn't anything in it that is a wheat product. But I wanted to make something that went with gluten free cornbread and I wanted a quick-ish recipe that didn't involve too much time.

So here are both recipes:

Sweet Potato Chili

1 can of black beans, rinsed

1 can of kidney beans, rinsed

2 cans of fire roasted tomatoes

1 package of ground turkey

3 tablespoons of EVOO

2 tablespoons of chili powder

1 tablespoons of cumin

2 tablespoons fiery pepper spice

1/2 tablespoon mexican seasonings

1 pinch of red pepper flakes

2 cloves of garlic, minced

2 tsp of chicken bouillon

1/2 tablespoon brown sugar

1.5 cups of water (give or take)

half of a white onion, chopped

2 sweet potatoes, chopped small (1/2 inch cubes or less)

1 cup frozen corn

1 cup frozen peas and carrots cut

Turn crock pot on high. Place beans and tomatoes in pot.

Brown turkey on stove (med-high heat) with 2 tablespoons EV Olive Oil and 1/2 of all spices.

Place in pot

Heat rest of EVOO and chopped onion until translucent--add 1/2 of both garlic and bouillon

Add sweet potatoes and cook for 5 minutes

Add rest of spices and sugar, cook for 1 minute

Add 1/2 cup of water, cook for 5 minutes

Place in pot

Add rest of water, garlic and bouillon, heat until boil

place in pot

stir in frozen veggies

set to low and cook until potatoes are tender. 3-4 hours.

Gluten free cornbread (this isn't as sweet as normal because the sweet potato chili is so sweet.)

Preheat oven to 425.

combine these flours:

1/4 tapioca starch

1/4 potato starch

1/4 sorghum flour

1/4 all purpose g/f flour

with

4 tsp baking powder

1 tsp salt

1 tsp xanthan gum

1/4 sugar (add another 1/4 cup if you want a sweeter cornbread)

Once combined,

cut in 1/4 cup shortening

make a well and add

1 cup rice milk (or other milk)

2 slightly beaten eggs

1 tablespoon of honey

stir to combine

add

1 cup corn four

1 cup frozen corn

Mix until wet and combined

Place in greased 9x9 (or 9 inch deep pie dish).

Drizzle 1 tablespoon of honey on top.

Cook for ~30 minutes or until toothpick comes out clean. If top is getting too brown, place foil on top the last ten minutes.

Then eat and enjoy! This was a perfect warm meal after a cold, wintery spring day.