Peachy the Magazine Fall 2017 - Page 62

CORN AND JALAPEÑO WAFFLES Makes 14 servings (two pieces per serving) Cooking spray 1 ¾ cups all-purpose flour Cook 3 to 5 minutes or until done; repeat procedure with remaining batter. Cut each waffle into 4 pieces. Recipe from Robin Vitetta-Miller, Cooking Light, January 2003 2 teaspoons baking powder 1 teaspoon ground cumin ½ teaspoon baking soda ½ teaspoon salt 2 cups low-fat buttermilk 1 tablespoon vegetable oil 1 large egg ¼ cup minced jalapeño pepper 1 (11-ounce) can whole-kernel corn, drained Coat a waffle iron with cooking spray and preheat. Lightly spoon the flour into dry mea- suring cups, and level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Place buttermilk, oil and egg in a medium bowl; stir well with a whisk. Add buttermilk mixture to flour mix- ture; stir until smooth. Fold in jalapeño and corn. Spoon about ½ cup batter onto hot waffle iron, spreading batter to edges. 60 PEACHYTHEMAGAZINE.COM BLACK BEAN AND CHORIZO CHILI Makes 12 servings (1 cup per serving) The smoky chipotle chiles and Spanish chorizo combine to give this chili a kick. Plain cornbread is too ordinary to serve with this dish—try the Corn and Jalapeño Waffles instead. 2 tablespoons oil 2 canned chipotle chilies in adobo sauce, drained and finely chopped 1 ¾ cups chopped onion 1 ½ cups chopped green bell pepper 1 ½ cups chopped red bell pepper 5 cloves garlic, minced 3 links Spanish chorizo sausage, sliced (about 6 ½ ounces) 1 ½ tablespoons chili powder 1 tablespoon ground cumin 1 ½ teaspoons dried oregano 1 tablespoon fresh lime juice ⅛ teaspoon cinnamon