[CH] Last Nights Dinner - x/p to Veg-Recipe
RST G (synapse7@home.com)
Thu, 21 Oct 1999 13:19:54 -0400
This is what we had last night. It was quick and low fat and with more
chipotles added, a lot hotter. I used a lower amount of chipotle so DH
wouldn't scream and I added some extra hot sauce into the mayonnaise on
my sandwich. Really good.
* Exported from MasterCook *
Hot & Smoky Peppered Corn Bread
Recipe By : Crazy for Corn by Betty Fussell
Serving Size : 12 Preparation Time :0:00
Categories : Bread Chiles
Corn
Amount Measure Ingredient -- Preparation Method
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1 cup freshly ground cornmeal -- medium grind
3/4 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1 tbsp sugar
2 ears fresh sweet corn -- making 1 cup kernels
1/2 cup roasted sweet bell peppers -- diced
2 tbsp chipotle chie -- finely ground
1/2 cup roasted onion -- minced
1/2 cup raisins
4 tbsp butter -- melted
2 eggs -- beaten
3/4 cup buttermilk
1/4 cup sour cream
Preheat oven to 425°F.
Prepare a 9x9" baking pan by greasing it well.
Sift the dry ingredients together.
Add the corn, bell peppers, chili pepper, onions, raisins and mix well.
Beat together the eggs, butter, buttermilk and sour cream. Add liquids
to the other mixture and stir until barely blended.
Scoop batter into the pan and bake 20-30 minutes, or until a tester
comes out clean. Cut bread into squares.
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NOTES : Serving suggestion: Cut slices horizontally and fill like a
sandwich.
* Exported from MasterCook *
Spicy Black Bean Sandwiches with Chipotle Mayonnaise
Recipe By : The Eating Well New Favorites Cookbook, p. 62
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Chiles
Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp reduced fat mayonnaise
3 tbsp nonfat sour cream -- or nonfat yogurt
2 tsp canned chipotle peppers in adobo sauce --
chopped
1 16 oz can black beans -- rinsed & drained
3/4 cup red onion -- chopped
3 tbsp fresh cilantro -- chopped
1 clove garlic -- finely chopped
1 tbsp mild chili powder
1 tsp ground cumin
2 tbsp fresh lime juice
salt -- to taste
2 lg squares corn bread -- sliced horizontally
1/2 small head iceberg lettuce -- shredded
1 ripe avocado -- pitted/peeled/sliced
1 vine ripened tomato -- cored & sliced
In a small bowl, stir together mayonnaise, sour cream and chipotle
peppers. Set aside.
In a large bowl, combine black beans, red onion, cilantro, garlic, chili
powder, cumin, lime juice, and salt. Lightly mash the beans while
stirring, until all ingredients are incorporated and the mixture just
holds together (or you can use a food processor and just pulse until it
comes together).
Toast the corn bread slices. When they are toasted, remove them and
slather the top piece with some of the chipotle mayonnaise. Then put a
couple of slices of avocado and some tomato (or lettuce). Pile on some
of the black bean mixture and cover with the bottom piece of cornbread.
Turn sandwich over.
Serve with chips or potatoes.
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NOTES : If you use pita bread as the recipe calls for, the recipe has
266 calories per serving, 8g protein, 11g fat, 36g carbo, 283mg sodium
and 1 mg cholesterol. If you use the cornbread, I don't have the
nutritional information.
RisaG