I wanted to know a little bit more about the celebration of Thanksgiving, so I did some research (maybe you already know). What I found out is that the newly arrived Pilgrims were dying because they didn’t know how to survive in the new environment. The Wampanoag Indians helped the Pilgrims adapt to a new lifestyle and save food for the harsh winters of New England. The first Thanksgiving Feast took place on November 1621, when the two communities, the Pilgrims and the Wampanoag Indians, gather at Plymouth, MA for a harvest celebration.
So I invite you to give thanks for the food on our tables and for the good will of people who are present in our lives. Happy Thanksgiving!
And speaking of food, I leave you this easy and yummy Mexican Style Cornbread with rajas recipe. Rajas are California green Chiles roasted seeded and cut in long stripes. Have a good time!
CORNBREAD WITH RAJAS
Makes 12 muffins
3/4 Cup of Corn Meal
1 1/4 Cups of all Purpose Flour
1/4 Cup of Sugar
2 teaspoons of Baking Powder
1/2 Teaspoon of Salt
1 Cup of Almond Milk (or milk of your choice)
1/4 Cup Olive Oil
1 Cup of Rajas ( 3 Big California Chiles roasted, seeded and diced)
- On a skillet roast the chiles, turn them so the roast all around
- When they are browned all around put them in a plastic bag and let them sweat for 5 minutes. Then peel, seed and dice them. Put them aside.
- Combine all the dry ingredients in a bowl.
- Add the milk, oil, egg and mix with a whisk.
- When the mixture is homogeneous, add the diced chiles and combine.
- Pour mixture into a 12 greased muffin cups
- Bake for 30-35 minutes or until a wooden pick inserted comes out clean.