Last Nights Dinner - x/p to Chile-Heads

[Guest guest]

This was last nights dinner. Low fat and tasty. I felt like something

easy and quick to make and this certainly was (I made the bread in the

morning and the night cooking and clean-up were a lot quicker). It

certainly could be vegan if you substituted some silken tofu for the

sour cream, soy milk for the buttermilk, egg replacer for the eggs and

margarine for the butter (or soy margarine). You can use Nasoya

Mayonnaise for the low fat mayo. Either way it's a good meal.

 

 

* 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

-------- ------------ --------------------------------

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.