Something I've learned recently is to never do the math. Just don't. If you think you want to know how many years you've been out of college (4) or how long you've known your boyfriend (8), just stop wondering. It'll make you feel really REALLY old.
The first time I met Mister (w)Right's family was the day his little brother, Zak, made his Confirmation. Zak was 13. Recently, Zak, started his first year at college. Be still my aging heart! Luckily, he picked the same engineering school as his older brother. Just a few miles from our condo. As soon as he got his acceptance letter, I decided he'd come over for family dinner every week. Whether he liked it or not. :)
At about the same time, Mister (w)Right's best friend, Matt, decided to go back to school as well. To the same college as Zak! So family dinner morphed into College Night. Because if there's one thing college kids appreciate, it's food. So once a week our itty bitty condo turns into a boarding house for engineers. And I love it. Even when they spend all night talking about Calculus. Or chemistry. Or making fun of my inability to use the oven.
The first thing Zak said when I put this in the oven was "Did you set a timer? Are you going to watch that?" Yes, young padawan. I set a timer. And what do you mean "watch it"? Do you think I WANT to relinquish my title as worst baker ever? Either way, I put aside my fear of the oven for the sake of feeding the college masses.
Poblano Pepper Cornbread (via Prevention RD)
- 2 poblano chiles
- 2 cups yellow cornmeal
- 1 1/2 cups whole wheat flour
- 1/3 cup turbinado sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp ground black pepper
- 3 large eggs
- 1 cup nonfat milk
- 1/4 cup nonfat plain Greek yogurt
- 1 Tbsp fresh oregano, minced
- 2 Tbsp unsalted butter
Cut the Poblano peppers in half and remove the seeds. Lay the halves cut side down on a baking sheet. Turn your oven to broil. Place them under the broiler for about 5 minutes until the skins are charred. Do not - I repeat - do NOT forget about them. There's a fine line between nicely charred peppers and molten pepper lava. And that line is about 30 seconds wide.
Remove the charred peppers and place them in a ziploc bag for about 15 minutes. The moisture well help loosen the skin and make them easier to peel. Peel off the skins and dice the peppers.
Now preheat your oven to 350 degrees. Mix the dry ingredients in one bowl and the wet ingredients in another. Add the oregano and peppers to the wet ingredients and then stir both the wet and dry ingredients together. Do not over mix. Tough, heavy batter is no bueno.
Melt butter in a 10-inch oven safe skillet. Side note - Do you have a teflon skillet? If you answered yes, go get that skillet. Don't worry I'll wait... now promptly throw it in the trash. You're welcome. Google PFOA. You'll never buy another Teflon skillet again.
Anywho, remove the skillet from the heat. Pour the batter into the skillet and pop it in the oven for about 30 minutes. The end.
Wine of the night: Cutler Creek Cabernet. Meh. Coulda been better. No thumbs.
The boys loved this. It was a perfect side for the Aged White Cheedar and Roasted Cauliflower soup. Make it for someone you love. Or just for you. :)
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