Im sure any sweet loving dragonkin or demonkin would love this spicy-sweet recipe.
- 1-1/4 cups all-purpose flour
1 cup sugar
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
1/2 cup 2% milk
- 1/2 cup olive oil
- 1/2 teaspoon vanilla extract
- 3/4 cup frozen corn, thawed
- 2 tablespoons finely chopped seeded jalapeno pepper
- 1/4 cup panko (Japanese) bread crumbs
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1-3/4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Sliced jalapeno peppers
- In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator. Yield: 1 dozen.
- 1 tablespoon sunflower oil
- 1 medium yellow onion, diced
- 1 cup shredded carrots
- 1-2 jalapeño peppers, stemmed, seeded, and minced
- 3 garlic cloves, minced
- 1/2 cup bulgur, rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
- 1 1/2 cups tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 1/2 (15-ounce) cans black beans, drained and rinsed
- 1 1/2 teaspoons kosher salt, or to taste
- Chopped fresh cilantro
1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.
Merry meet to each of you again! In the following few entries, I’ll include some really great recipes for Mabon feasts. I’ve decided to span my recipes out over several days because I have so many I’d like to share that one entry just won’t suffice!
Today’s entry is all about the entreé. I’ve included some classic meat entreés, but I’ve also included vegan, vegetarian, diabetic, low-fat, low sodium, and entreés that take 30 minutes or less to make (for those of us who consistently lose track of time). I’ll also outline the herbs included in the recipes that are specifically Mabon herbs. :) Please be warned that none of these recipes are original— I’ve found them online and in cookbooks over the years. Enjoy! (Hint: Ctrl-F the key words you’re looking for!)
Classic Mabon Entreés