Recipe of the week is going to be a feature that I try out on the blog. I get requests on my Instagram feed for recipes and some of them I have turned down and others I have posted. Why turn down a request for a recipe? It is because I am working on a project that will require me to keep exclusive recipes and thus sharing all of them will defeat the purpose of the project.
That being said I figured by starting a recipe of the week feature I can get recipes out to you for you to try and to comment back on whether or not you liked it or how it turned out for you. My thought process is to pick the picture from Instagram in the past week that has the most likes or comments or combinations of both to present to you as the recipe of the week. Since I am starting this from ‘scratch’ (get it……scratch…..never mind) I chose the first recipe of the week from yesterday’s post of Jalapeno Cornmeal Muffins.
I was doing my usual (daily) perusal of food sites and blogs and stumbled across one discussing cornbread. It has been ages since I have had cornbread and I knew I had cornmeal so why not make cornbread. One problem……I don’t have a cast iron skillet anymore. Can cornbread be made in something else you might ask and the answer is yes it can, but truly good corn bread has a crunch crust and you can only really get that from a well seasoned cast iron skillet. Without feeling defeated I quickly turned my attention to my muffin tin and realized that with a bit of coconut oil the crunchy crust on the bottom and sides of a muffin would be perfect. Throw in the added bonus of Karen being able to take them with her to work for lunch and we had a winner.
The next question to answer was what do you want to make it with? Well, of course the spicier the better in my kitchen so jalapeño peppers came into play along with corn cut from the cob, red onions and you must have an accompaniment with that don’t you? Why not some avocado and black beans? The mind was racing and I knew that this would be ideal, but I did not know it would become a recipe of the week candidate (just started it……)
I served my muffins with a salad of black beans and avocado that is not in the recipe. I use dried black beans so that requires a bit more work in that you have to allow the beans to soak overnight and then simmer them over low heat for 1-2 hours until they are soft and tender. I poured orange blossom honey over the muffins but feel free to use what ever you like as the only limitation is your imagination.
If you want to keep a strict vegan diet I would use a flax ‘egg’ or even a chia ‘egg’ in this recipe and get the added benefit of the protein from the seeds.