Souper Friday–Vegetarian Chili with Jalapeno Basil Cornbread

I got a kick out of the comments yesterday about who does and doesn’t like hot sauces.  I think I got my love of hot stuff from my grandpa.  He died when I was 11, but I have memories of him adding hot sauce and pepper vinegar on a lot of his food.  Pepper vinegar is something to behold – and while my Aunt is a close second, my grandpa made the best North Carolina bbq – lots of crushed red pepper and vinegar, served on a soft white bun and cole slaw.  Literally my mouth just watered thinking about it!   I love this picture of my grandparents!

grandparents

So with the leftovers of our filet mignon from dinner the night before last, it was only appropriate to make a filet mignon breakfast panini, right? Open-mouthed smile  My artisan bread, 1 egg scrambled, fresh mozzarella cheese and 1.5 ounces of thinly sliced steak.  Holy shizz peeps, this was amazeballs.

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Since it is Lent, I decided to come up with a meatless meal.  First up is jalapeno basil cornbread – I took my inspiration from this recipe.

Jalapeno Basil Cornbread

  • made 12 generous servings
  • 195 calories, 4 fat, 195 sodium, 32 carbs, 1.8 fiber and 4.8 protein

Ingredients:

  • 1.5 cups unsweetened almond milk
  • 3 eggs
  • 3 tablespoons lemon juice
  • 1/4 cup basil
  • 2 cups yellow corn meal
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 cup Land O Lakes butter spread (or butter)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 can white corn (about 1 cup drained)
  • 1 jalapeno pepper

Put a cast iron skillet in your oven and heat to 400 – I put about 1 teaspoon of olive oil in the pan.  This is super simple – throw everything in a food processor and pulse until combined.  Pour the batter in the hot cast iron skillet and bake for 35-40 minutes.  Mine took exactly 35 minutes.

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You can see how the crust is perfect since it started cooking the second it hit the hot pan.  I set all the food out and then went to the gym to work out – I ended up swimming for 30 minutes – I really pushed myself and pretended I was in the Olympics – ha!

When I got back to work, my one boss said “I love that corn bread, I ate three pieces!”  Yikes, I didn’t have the heart to tell her she ate 600 calories in bread!

The inspiration for the vegetarian chili came from this recipe

Vegetarian Chili

  • made 8, 1.5 cups servings
  • 260 calories, 2 fat, 53 carbs, 12.5 fiber and 11 protein – this sodium is high on this one – 1366 mg per serving – wowza!

Ingredients:

  • 1 teaspoon olive oil
  • 1/2 pound of carrots
  • 1/4 pound of celery
  • 1 red pepper
  • 2 green peppers
  • 1 jalapeno pepper
  • 2 tablespoons cumin
  • 3 tablespoons chili powder
  • 1 teaspoon chipotle chile powder
  • 1, 28 oz. can tomato puree
  • 1 quart vegetable stock
  • 2 cups water
  • 2 cans kidney beans, drained
  • 2 cans black beans, drained
  • 1 can white corn, drained
  • 2 cups cooked white rice

Heat the oil in a large stock pot.  Put the carrots, celery, peppers and jalapeno pepper in a food processor and puree.  Add to the heated oil and add in seasonings and cook, while stirring, for 5 minutes.  Add in the tomato puree, vegetable stock, water, canned beans and corn, turn heat to low and simmer for 30 minutes.

Since there is no meat to thicken this chili up, I heated this up in my crock pot at work, and 30 minutes before serving, I added the white rice.  My garnishes were chopped cilantro and Mexican cheese.

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I thought it could have used a bit more spice, my jalapenos lately haven’t been hot at all.  So of course, I added Buffalo Tabasco to mine to kick it up a notch. Open-mouthed smile

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Tony requested fish tacos for dinner.  But he said he wanted a tangy slaw to go with it – something with a vinegary kick.  You just have to whisper vinegar and I am in!  The beer batter was simple – 1/2 cup flour, 2 tablespoons corn starch, 1/2 teaspoon baking powder, 1/4 teaspoon cayenne pepper and salt and pepper.

Tony ended up tweaking the slaw dressing – not sure exactly what’s in it other than rice vinegar, soy sauce, a pinch of brown sugar and garlic.  The slaw was simply shredded red cabbage and carrots.

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We used frozen mahi mahi for the fish again – next week I think we are going to try orange roughy, because I think that’s another mild white fish.  I, naturally, needed sriracha on mine!
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Tony and I are headed out to the grocery store in a bit – I am still meal planning, but flank steak is on sale so I think something with that will be on the menu next week.  Then lunch at the Village Tavern, home of amazing nachos and chicken fingers!

chicken wings

nachos

I know you guys are going to think we are crazy, but we are actually going there for the onion rings! Open-mouthed smile

onion rings

We are having my SIL over Sunday night for dinner – chicken vesuvio is on the menu.  Other than that, I need more dinner ideas – what are you making this week?

Hope you all have a great weekend – see you Monday!