I had planned a productive morning testing a few recipes for the website. On the agenda was a new vegetable burrito recipe, a (veggie) sausage and spinach bowl and a new salad recipe. My plan was was to make the recipes, get them photographed and then edit the photographs.
After this I was going to reward myself by enjoying the Gators (hopefully) win over FSU. (Did you know that although I’m a Florida grad I actually went to both schools?)
While the Gators didn’t let me down, the productive part of my day didn’t happen.
Instead my morning went like this –
I read a novel for a little while, then read the new issue of Food Network Magazine. I tell myself that reading the magazine is at least semi-productive. Professional research, right?
I promise to get up in 15 minutes and get going on those recipes. After I finish my novel.
Then my 7 year old wants to snuggle and watch Chopped on the DVR. I mean, who can say no to that?
At that point I realized how exhausted all this reading novels, magazines and watching TV had left me. So I decided to do something normally reserved for times of serious illness – take a nap!
So, no new recipes were made in my kitchen today but I do have a yummy recipe I made a few weeks ago to share with you.
Its no secret that I’m a sucker for Mexican food. I would probably eat it five nights a week if it were up to me. I have a lot of recipes that I love, but every now and then I like to try to mix thing up while enjoying my favorite flavors. These peppers were a nice change of pace and surprisingly easy to put together.
I loved them just the way they were, but next time I’m going to try mixing in a little cheese into the cornbread mixture. I also think adding in a minced chipotle chili pepper would be nice.
What’s your favorite kind of food? Do you have days where you start with the best of intentions and end up slacking off? Is anyone out there actually done with there Christmas shopping?
- 6 poblano peppers
- 2 tablespoons ground flax seeds with 6 tablespoons warm water (or 2 eggs)
- 3/4 cup unsweeted almond milk, or milk of choice
- 1/2 cup non-dairy or low fat sour cream
- 1 tablespoon agave nectar, or liquid sweetener of choice
- 1 cup gluten free cornmeal
- 1 cup toasted quinoa flour
- 2 teaspoons baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/8 teaspoon chipotle chili powder
- 1 teaspoon sea salt
- 1 large onion, chopped
- 1 jalapeno, seeded and diced
- 4 cloves garlic, minced (more or less to taste)
- 1 cup cooked quinoa
- 1 cup frozen corn, thawed
- 1 cup Daiya cheddar or cheddar cheese, shredded
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Using plastic gloves, cut poblano peppers in half and remove seeds.
- If you are using flax eggs, combine ground flax seeds with warm water and set aside.
- In a medium bowl combine milk, sour cream and agave nectar. In a large bowl combine cornmeal, quinoa flour, baking powder, smoked paprika, chili powders and sea salt. Add the milk mixture and the flax eggs (or eggs) and whisk until well combined. Set mixture aside to thicken.
- Spray a large skillet with cooking spray and heat to medium. Add chopped onion and cook for 5 minutes. Add jalapeño and cook for 8 minutes more. Add garlic and cook for 30 seconds. Add in cooked quinoa, and corn and cook for 3 to 4 minutes or until heated through. Add quinoa mixture to the cornbread and stir well.
- Stuff poblano pepper halves with the cornbread mixture and place on prepared dish. Bake for 30 minutes. Sprinkle with cheese and bake for 5 minutes longer. If desired, serve with salsa or sour cream.