These are so good! Crunch on the outside, soft inside and a little spicy!
- 1 c cornmeal
- 3/4 c flour
- 1 tsp salt
- 4 tsp baking powder
- 1 tbsp sugar
- 2/3 c almond milk
- 1 jalapeño, minced
- 1/2 c corn kernels
- Olive oil spray
Preheat oven to 400.
Mix dry ingredients, stir in remaining until well combined.
Using a cookie scoop, scoop onto a sprayed parchment lined baking sheet.
Bake for 12 – 16 minutes until crispy on the outside.
Makes about 24.
Leave out the cheese and this one is vegan friendly. Cooking black beans in the pressure cooker is genius!
- 3 poblano chilies, roasted & chopped
- 2 jalapeños, roasted & chopped
- 3 tbsp olive oil
- 1 onion, diced
- 2 tbsp sage, minced
- 3 cloves garlic, minced, plus 1 whole
- 2 tsp chili powder (or more)
- 2 tsp cumin (add same amount as chili)
- 1 lb dried black beans
- 1 tomato
- 1 bunch of cilantro
- 1 jalapeño – not roasted
- 1 bunch of scallions, sliced thin
- 1 head romaine, sliced thin
- 1 avocado, sliced thin
- Taco shells or tortillas
- Cheese of your choice
Add onion and oil to multipot and sauté on medium until soft, stir in garlic, sage, chili powder, cumin, chopped pepper and black beans, stir in 5 cups of water. Cover and cook on high pressure for 40 minutes.
In a blender combine tomato, cilantro, scallion whites, 1 clove of garlic, 2 tbsp oil, 1 jalapeno and a pinch of salt and purée till smooth.
When beans are done, stir in tomato purée then simmer on sauté for a few minute to thicken up.
Serve with taco shells and all the fixings!
Serves 6 – 8.
This is a quick and easy Bread from Patricia Wells! It’s delicious the next day too!
Olive oil spray
1 1/4 c instant polenta
1/2 tsp baking soda
3/4 tsp salt
1 large egg, lightly beaten
1 c buttermilk
1/4 c jalapenos, minced
1/2 c parmigiano, grated
Preheat oven to 425. Spray a 10 in round pan.
Combine all ingredients in a bowl and whisk to combine.
Pour into pan and bake for 15 minutes until a cake tester comes out clean. Cool for 10 minutes and slice.
Another winner from Food & Wine! I would make a few changes next time. First cook it a little less – once this rested it came out almost well done. Second, I would use ghee instead of butter – the butter burned pretty bad, it tasted yummy, but did not look pretty. Finally I would add the kumquats and jalapeños when I turned the fish over. Here is my version.
Two 6-ounce tuna steaks, cut 1 1/4 inches thick
4 TBSP ghee
1/4 c olive oil
2 TBSP lime juice
1 small jalapeño, minced
4 kumquats, thinly sliced
1/4 c mint leaves, torn
Season the tuna steaks with salt.
In a medium saucepan, melt the ghee in the olive oil and lime juice. Add the tuna steaks and cook them over moderate heat, turning once, until they’re rare, about 3 minutes. Half way through Stir in the minced jalapeño and sliced kumquats.
Transfer the tuna steaks to a carving board and slice them 1/3 inch thick, then arrange them on plates. Stir the torn mint into the sauce, spoon over the tuna and serve.
I love ceviche – the lime juice cooks the fish – perfect for summer when it is too hot to cook! This can be served as an appetizer or a main course.
1 lb halibut, cut into 1/2-inch dice
1 1/2 c fresh lime juice
1 medium white onion, 1/2-inch dice
2 medium-large tomatoes, 1/2-inch diced
2 jalapeños, stemmed,finely chopped
1/4 c chopped cilantro
1/4 c orange juice
1 avocado, 1/2 inch dice
Combine halibut, like juice and onion in a glass bowl. Chill for 4 hours. Drain and toss with remaining ingredients and serve with chips.
Serves 8 as an appetizer.
I love hummus – especially since I bought my Vitamix – it takes minutes to make a big vat of it! This week I was in the mood for something spicy – so I added some jalapeño and hot sauce and topped it with a little cayenne pepper – yum!!
2 cans chickpeas, rinsed
4 cloves of garlic
4 TBSP lemon juice
1/4 c toasted sesame seeds
6 TBSP franks pepper sauce or your favorite hot sauce
1 – 2 Jalapeños
In a blender add all ingredients and purée until smooth – add water as needed until it is nice and creamy.
Top with a little cayenne and serve.
Makes about 4 cups.
I love that fish monger at the farmers market has sushi grade fish! It means I can have a little fun and experiment. Today I was feeling lazy and not really sure how I wanted to cook salmon I bought this morning, so I decided ceviche would be perfect – light and easy.
1/2 lb salmon fillet, diced small
1 jalapeño, diced
1 avocado, peeled, seeded, and diced small
1 red onion, peeled and diced small
1/4 c lime juice
1/4 c lemon juice
1/4 c orange juice
1 tsp salt
1/2 tsp pepper
1/4 c lemon olive oil
Add all the ingredients into a mixing bowl, and stir very gently with a spatula, until the ingredients are well incorporated. Drizzle the olive oil over the mixture.
Cover and refrigerate 1 to 2 hours, until the acid has cooked the shrimp and salmon. The salmon should be opaque.
Serve the ceviche in small martini glasses, garnish with chives and serve pita bread on the side.