Tuesday, February 5, 2013

Superbowl Party Recap, Part I. Kale and Poblano Stuffed Cornbread Muffins. Chili.

Is anyone else inspired by The Barefoot Contessa?

Like all sport, there are winners and there are losers. Our Plant-strong Superbowl party mirrored the game, with a few big winners and some big time losers.

First, one of the big winners of the night: Kale and Poblano Stuffed Cornbread Muffins. My inspiration came when I saw this recipe on Pinterest and the rest is history. Feel free to make substitutions to your heart's desire, or whatever you happen to want to use up in your refrigerator. I don't think you can mess them up. The secret is in know what ingredients you need to cook before putting them in the batter (stuff like onions and garlic and kale), and which ones to just chop and leave "raw" (things like scallions and corn).

Even the chick (okay, my sister-in-law) at the party that self proclaimed "I am not a muffin person" thought these were great! Everyone gave them two thumbs up. I will definitely be making these again when I entertain.

Kale and Poblano Stuffed Cornbread Muffins

For the cornbread batter:
1 cup cornmeal
1 cup white whole wheat flour or whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp salt
1 cup unsweetened almond milk, or other alternative milk
1/4 cup unsweetened applesauce
1/4 cup maple syrup

For the stuffing:
vegetable broth
1 cup diced onion
2 cloves garlic, minced
1/4 cup diced poblano or jalapeno pepper
2 cups shredded kale
1 cup frozen corn kernels
1/3 cup currants
1/4-1/2 cup chopped cilantro
2 thinly sliced scallions (1/2 cup)

Preheat oven to 400 degrees.

Place cornmeal, whole wheat flour, baking powder and salt into a large bowl. Whisk to combine. Put aside.

Place almond milk, apple sauce and maple syrup into a medium bowl and stir. Put aside.

Heat a saute pan over medium heat. Coat the base of the pan with vegetable broth. When broth is bubbling, add onions and garlic and cook, stirring frequently, for 7 minutes. Add more broth as pan dries out.

Add poblano or jalapeno pepper and stir. Cook for 5 minutes, adding broth as necessary to avoid pan totally drying out.

Add kale and stir. Cook for 4 minutes. Turn off heat and set pan aside to cook a bit.

Pour wet ingredients into cornmeal mixture and stir until combined. Add corn, currants, cilantro and scallions. Stir. Add onion and kale mixture. Stir until well combined.

Prepare a 12 cup muffin tin by lightly spraying with cooking oil spray. Place one heaping tablespoon of batter into each cup (distribute all batter equally into the 12 cups). Bake for 22 minutes.

I had planned on making Debby's chili from Happy Healthy Long Life, but I remembered making a really good chili a long time ago that had cocoa powder in it. When I saw Susan from Fat Free Vegan talking about a Nava Atlas chili recipe that had cocoa in it, I knew I had to make some last minute adjustments. So, my chili ended up being a blend of those two chili recipes, and I wanted to get it all down here on HGK so that I don't forget what I did.

The consistency was perfect. The ratio of beans to other vegetables was great. The only thing it lacked was some real heat, which maybe is a good thing. Guests can add Cayenne pepper to their own taste.

Big Pot of HGK Superbowl Sunday Chili

print me!

Vegetable broth for sautéing
1 huge yellow onion, diced
8 cloves garlic, minced
1 yellow pepper, diced
1 orange pepper, diced
1 quite large jalapeno pepper, seeded and diced really small (use two small if you don't have a large one)
6 cans of assorted beans (2 kidney, 2 black, 2 canellini), drained and rinsed
4 28 ounce cans Muir Glen Fire Roasted crushed tomatoes
1 bag Trader Joe's frozen roasted corn
2 Tbsp your favorite chili powder (I love Penzy’s Regular)
2 Tbsp raw cacao powder
2 tsp dried oregano
2 tsp cumin
¼ cup brown sugar
¼-1/2 tsp chipotle chili powder (optional, adds that smokey flavor)
Salt and pepper to taste

Heat a very large Dutch oven or soup pot over medium-high heat & coat the bottom with vegetable broth.

When broth is bubbling, add onion, garlic, peppers,& jalapeno & saute for about 12 minutes until the vegetables are soft.

Add all the spices and cook for 1 minute, stirring constantly.

Stir in the tomatoes, corn  and all the drained beans. Bring to a boil. Cover, reduce heat; and simmer for 1 hour; stirring occasionally.

Note: Can be made a day or more before your party.

So as not to write the longest blog posting ever, I'm closing this baby down right now! Stay tuned for Part II of my Plant-strong Superbowl Party Recap: My Big No-oil Hummus Experiment.

Tell me about your Superbowl party? Did you host? Attend? What did you make?

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