I was supposed to make Roasted Red Pepper Pizza (that's what I had said I was making last week), but I changed my mind. We had a youth group game night Friday; the day after our bible study, and were having pizza...pizza two nights in a row is a bit excessive! So I changed the menu to Chili Verde con Papas and Corn & Scallion Corn Bread. Thankfully the girls were OK with the change, and enjoyed it. It was really good. Very flavorful, hearty, kinda spicy and thoroughly delicious. Also the addition of kale may seem strange, but it adds a lot of flavor...so if you make this don't ditch the kale, use it!!
Not to leave out the cornbread (as if I could forget about the cornbread!)...it was also really good. There's just something about adding real corn to cornbread that makes it extra yummy! Then adding the green onion took it up another notch. Really good on it's own with some Earth Balance spread, and really good the next day!
Here are the recipes.....
Chili Verde con Papas
1 lb baby Yukon Gold potatoes, cut into 1/2 inch pieces
1 tsp olive oil
1 large onion, diced
3 jalapenos, seeded and sliced thinly
1 green bell pepper, medium diced
4 cloves garlic, minced
1 TBSP ground cumin
1 tsp dried oregano
1 tsp salt
1/3 cup white wine
1 pound tomatillos, papery skins removed, washed and chopped into 1/2 inch pieces
1 pound kale (about 2 bunches), coarse stems removed, chopped into bite-size pieces
2 cups vegetable broth
1 cup loosely packed fresh cilantro
1/4 cup scallions
1 1/2 cup navy beans
juice of 1 lime
1 tsp light agave nectar
Place the chopped potatoes in a small saucepan, cover with water and bring to a boil. Let boil for about 15-20 minutes. Drain and set aside. Preheat a 4-quart pot over medium-high heat. Saute the onion, jalapenos, and green peppers in the oil for about 7 minutes, until everything is softened and the onions are slightly browned. Add the garlic, cumin, oregano and salt. Saute for a minute more, until the garlic is fragrant. Add the wine and tomatillos, turn up the heat a bit and let the wine reduce and the tomatillos release their juices, about 5 minutes. Add the vegetable broth, scallions and 1/2 cup of the cilantro. Turn down the heat to a simmer, cover and cook for about 5 minutes, just to heat through. Use an immersion blender to partially puree everything. If you don't have one, transfer half the mixture to a food processor and blend smooth, then transfer back to pot. Add the kale, cover and cook for about 10 minutes, until the kale is soft. Add the cooked potatoes and the beans, and simmer for a few more minutes, until everything is heated through. Add the remaining cilantro, lime juice and agave. Ladle into bowls and garnish with cilantro and scallions.
(6 servings...220 kcals/2g fat/42g carbs/10g fiber/10g protein) 5P+ for WW
Corn & Scallion Corn Bread
1 cup unsweetened almond milk
1 tsp apple cider vinegar
1 cup cornmeal
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
2 TBSP olive oil
2 TBSP agave nectar
1 cup fresh or frozen corn kernels
1/2 cup finely chopped scallions
Preheat the oven to 350F and lightly spray an 8-inch baking pan. In a measuring cup, whisk together the almond milk and the vinegar, and set aside to curdle. In a large bowl, sift together the cornmeal, flour, baking powder and salt. Create a well in the middle and add the almond milk, agave and oil. Mix just until combined. Fold in the corn and scallions. Pour the batter into the prepared baking pan and bake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean. Slice and serve warm.
(8 servings...160 kcals/4.5g fat/20g carbs/3g fiber/4g protein) 3P+ for WW
I also made dessert but it was a repeat from last week, Banana Chocolate Chip Crepes. I normally don't make a dessert twice in a row, but it was requested by Ms. Toni Monique Gonzalez, so I was happy to oblige her request! After all she was Lady Liberty for a few weeks, and I am patriotic!! See last weeks post if you are interested in the recipe.