Date: 9/27/2011
Recipe: This recipe was from our CSA newsletter and it was great because it used a ton of the veggies from our box:
2 T oil
1/2 medium onion, chopped
1 leek, chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp coriander
2 medium potatoes, diced
1 poblano pepper, diced
1 medium bell pepper, diced
juice & zest of 1 lime
5 tomatillos, cored and chopped
1 large tomato, cored and chopped
salt and pepper to taste
1 can pinto or black beans
3 T cilantro, minced
1 c cornmeal
1/3 c all purpose flour
1 T sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 c plain yogurt
1/2 c shredded cheddar cheese
Heat oil in oven proof skillet and saute onions for a couple minutes and then add the leeks. After another minute add the garlic, cumin, coriander, potatoes, and peppers. Saute for a couple minutes and add the lime juice/zest, tomatillos, tomatoes, salt, and pepper. Continue to cook, stirring periodically, for about 8-10 minutes.
Preheat the oven to 375 and prepare the cornbread topping: sift together the dry ingredients. Whisk together egg and yogurt and mix into dry ingredients and set aside. Stir beans and cilantro into skillet and top with cornbread batter. Bake at 375 for 15 minutes. Add shredded cheese and return to oven for 3-5 more minutes, until golden and browning on the edges.
Time to table: 75 minutes
Modifications: I didn’t use any tomatoes because we didn’t have any, and we had also just used the all the leeks in the soup the night before, so we didn’t include that.
Servings: 2 adult dinners, 3 adult lunches, 1 toddler dinner
Ben: Dislike
Erin: Like
Annie: Like
Notes: This was kind of blah. Definitely should use more cheese than is called for. I think the cornbread is a little too dry and crumbly for this kind of dish, it would have been better with a fluffier dough I think. Oh well, we got some lunches out of it and it used up a lot of veggies.
Looks like scrambled eggs with cheese!