Arepas with Corn and Green Chiles
Yield: 8 – 10 Arepas (cornmeal pancakes)
- 2 cups Masarepa (dehydrated cooked cornmeal) — I found this in the Latin section of my grocery store
- 2 teaspoons salt
Combine ingredients in medium-sized bowl.
- 3 cups warm water
Add to cornmeal mixture and stir to combine.
- 3 cloves minced garlic
- 4 Tablespoons canned, diced green chiles
- 1 cup corn kernels (I used fresh corn kernels, but you could use frozen or canned, drained corn)
Add to cornmeal mixture and stir to combine. Allow mixture to rest for at least 5 minutes.
Heat electric griddle or nonstick skillet over medium heat and add a scant Tablespoon of grapeseed oil or coconut oil (any oil that has a high smoke point) and swirl to distribute across cooking surface.
Shape cornmeal mixture into patties approximately 4-5″ across and 1/2″ thick and cook over medium heat for about 2-3 minutes. Once browned, flip and cook 2-3 minutes on other side until browned. Transfer to parchment-lined pan to cool.
*If not vegan, can add 1 cup grated cheese.
*These are best fresh off the griddle, but can also be kept in the refrigerator or freezer and re-heated.
I served these with Black Beans, Cumin-Scented Roasted Vegetables, and Guacamole (all recipes below). I also added several Slow Roasted Cherry Tomatoes, which I had made last summer and frozen.
Black Beans (or you could certainly substitute canned, drained & rinsed Black Beans)
Yield: 5 servings
- 1 cup black beans, rinsed and inspected for any duds or small stones
Soak beans overnight in 4 cups of filtered water. The next day, drain and rinse the beans again and add them to a pot, along with:
- 1/2 of an onion
- 2 cloves of garlic, smashed
- 1 jalepeno, quartered (Mr. Batch likes spicy foods, so if you don’t, reduce the amount of jalepeno)
- 1 heaping Tablespoon of tomato paste
- several grinds of freshly cracked black pepper
- 4 cups of filtered water
Bring to a boil on stovetop, and then down to a low simmer and cook, uncovered, for about 2 hours. After an hour, taste beans for tenderness periodically. Mine weren’t completely tender until almost all of the liquid had evaporated or been absorbed. They were soft and the skin pulled away easily from the bean.
Remove onion, garlic and jalepeno.
- 1/2 teaspoon salt
Add, and stir into beans and allow to sit for about 10 minutes. Then taste beans and adjust seasoning to your taste. Drain any excess liquid.
Cumin-Scented Roasted Vegetables
I love roasted vegetables of all types! I like how roasting concentrates their flavors, by reducing the natural water content. I love the mild caramelization that happens. Mostly, I love how easy the preparations are — throw trays of them in the oven and stir them periodically and … ta da … yumminess!
I roast my vegetables at 400 degrees Fahrenheit, and usually do little more to them than roast on a sheet pan with some olive oil, salt and pepper. I start checking them after 15 minutes, give them a stir or a flip for even cooking, and either take them out at that point or leave them until they have cooked through and are lightly browned/caramelized because of the direct contact with the metal baking pan.
For these brussels sprouts, mushrooms and onions: I spread a hearty glug of olive oil over the sheet pan, spread my vegetables, flat-side down, and sprinkled them with salt and pepper and 1 teaspoon of ground cumin over each type of vegetable. I roasted for about 25 – 30 minutes, total.
Yield: 5 servings
- 1 avocado — ripe & soft
- 1/2 of a large jalapeño, minced (I scrape the seeds out of mine before mincing. If you prefer more spicy-heat in your guacamole, keep the seeds before mincing — or half of the seeds)
- leaves from 15 stems of cilantro, minced
- 2 garlic cloves, minced
- juice of 1 lime
- 2 large green onions, white & green parts, sliced
- salt, to taste
Combine ingredients in bowl, and use spoon to mash-up the avocado. Taste and adjust all ingredients according to what tastes best to you.