Crock Pot Pinto Beans
from Fields of Greens (with modifications)
Pinto BeansBay Leaf
Sage
Canned Chipotles
Dried Chilies
Cilantro
Onion
Soak beans overnight. Cut onion into quarters and slice in food processor. Add beans, onion, and water to crock pot with a few bay leaves, sage leaves, and salt. Turn crock pot to high. Soak dried chilies in a bowl with boiling water until soft. Blend chipotles and other chilies in food processor. Add chili puree to beans until desired level of heat. When beans are desired softness, serve sprinkled with cilantro.
Corn Muffins with Smoked Cheese and Chilies
1/2 stick butter
1 ear of corn, about 3/4 cup
1 1/4 cups milk
3/4 cup wheat flour
3/4 cup white flour
1/2 cup course cornmeal
1/2 cup fine cornmeal
1 tbsp baking soda
2 tbsp sugar
2 eggs
1 cup grated smoked cheese
1 hatch chili, diced
Preheat the oven to 375. Grease muffin tins. Melt 1/2 tbsp butter in saute pan and add the corn and diced hatch, pinch of salt and pepper. Saute until tender, about 5 minutes.
In a saucepan, heat the milk and remaining butter together over medium heat until the butter has melted. Remove from heat. Combine the dry ingredients in a mixing bowl and stir unti well mixede. Whisk the eggs together, then whisk them into the warm milk mixture. Pour them into the dry ingredients. Add the corn mixture and cheese; stir until just blended. Do not overmix - should be moist like pancake batter.
Spoon into muffin tins and bake for 20-25 minutes.
Jicama Salad
Jicama
Oranges
Melon
Pomegranate seeds
Cilantro
Total cost for 5 (including food tree delivery) = $33
The beans were good, I couldn't really taste the smoked cheese or chilies in the cornbread!
ReplyDeleteWe liked the beans, too, as well as the jicama salad. I would have liked more of a cheesey flavor to the cornbread as well. Dashiell liked it, though.
ReplyDelete