My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in corn (22)

Monday
Nov172014

Polenta Stuffed Poblano Peppers

I’m taking a quick break from all things Thanksgiving. I have to avoid overloading myself with Thanksgiving flavors before the actual day so I will still appreciate and actually want to eat them.

Polenta Stuffed Poblano Peppers | edibleperspective.com

This meal was the perfect way to temporarily stray from sage, rosemary, potatoes, brussels sprouts, and lots of meatless loafing. It was incredibly comforting and flavorful and perfect for a freezing cold Friday night spent swaddled in a blanket watching movies.

Polenta Stuffed Poblano Peppers | edibleperspective.com

How do you all spend your Thanksgivings? Is every year the same? When I was growing up it was always at my grandparents house (mom’s side). We would drive in from Michigan for Thanksgiving and then when we moved to Cleveland we were only 5 minutes away. As my grandparents got older Thanksgiving shifted to our house. I came back every single year from college for Thanksgiving and couldn’t bear the thought of not being home for that holiday.

(Dec. 2009)

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Since moving to Colorado, we’ve gotten to enjoy the company of our friends for Thanksgiving. We’re going on our sixth “Friendsgiving” this year, and I can’t even really put into words how much I love it. I definitely still miss my family like crazy, but celebrating this holiday with friends is pretty special. It’s an all day affair with at least 15 friends and some of the best Thanksgiving food you’ve ever tasted. Our friends who host not only cook a ton of the food, they also brew 2 special beers for the day (super talented brewers!). This year they’re brewing a Pumpkin Oktoberfest/Marzen and a Dark Chocolate Peanut Butter Porter. Yes please!

Polenta Stuffed Poblano Peppers | edibleperspective.com

There are an ample amount of veg-friendly + gluten-free dishes, whish is always so nice. And speaking of poblanos, last year I actually brought this poblano cornbread stuffing and everyone raved. I typically go pretty traditional with the stuffing so I had to bring two and eat some of each. Stuffing is my favorite.

This year I’m definitely bringing my recent easy vegan gravy, some kind of stuffing, and I haven’t decided what else! Definitely a dessert that I have yet to come up with.

Polenta Stuffed Poblano Peppers | edibleperspective.com

I can’t get over how the roasted flavors in this dish pair with the creaminess and mild flavors of the polenta.

And I could definitely see putting an egg on top.

Polenta Stuffed Poblano Peppers | edibleperspective.com

Print this!

Polenta Stuffed Poblanos gluten-free // yields 4 med/lg stuffed poblanos

polenta + peppers:

  • 1 cup polenta grits, plus water
  • 4 med/lg poblano peppers
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 cup frozen corn
  • 1 1/2 teaspoons minced garlic
  • 1 cup grated sharp cheddar cheese, divided

tomato adobo sauce:

  • 1 can fire roasted diced tomatoes
  • 1/2 cup diced yellow onion
  • 2-4 chipotle adobo peppers, seeds removed
  • 1 1/2 teaspoons minced garlic
  • 1/2 – 1 teaspoon salt
  • 1/4 teaspoon cumin
  • 2 teaspoons olive oil

For the sauce: Puree half of the tomatoes, the onion, 2 peppers, garlic, cumin, and 1/2t salt in a blender. Taste and add more peppers if desired for spice. Place a saucepan over medium with 2t oil. Once hot, pour in the sauce and remaining tomatoes. Bring to a simmer with a lid ajar. Let simmer for 15-20 minutes while you cook the polenta. Stir occasionally. Taste and add more salt if needed.

Cook polenta according to package directions with water only (no broth) and omit any butter/oil they specify. About 30 minutes.

While the polenta cooks, preheat your oven to broil. Broil peppers for a few minutes until charred and bubbly. Flip and repeat once more. Remove and let cool for 5 minutes. Slice lengthwise on one side and peel back the sides from the stem end. Drain liquid and remove all seeds. Set aside.

In a small pan heat 1/2 tablespoon oil over medium heat. Cook the corn for about 4-5 minutes, stirring frequently. Add in the garlic and cook for another minute until fragrant. Set aside.

When the polenta is finished cooking stir in the corn mixture, 1 tablespoon oil, 1/2 – 1 teaspoon salt, and 1/2 – 3/4 cup cheddar cheese. Stir until melted. Add more water as needed (2-3 tablespoons at a time) for a creamier polenta texture. Taste and add more salt if desired.

Pour about half of the sauce in the bottom of a baking dish. Stuff peppers with polenta and place over the sauce. Top with more remaining grated cheese and broil for a few minutes until bubbly. Serve hot with extra sauce on the side.

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Notes:

If using quick cooking polenta the order of cooking things will change. If you don’t want the spice from the adobo peppers or can’t find them (ethnic aisle in a small can) blend in 1-2 jarred roasted red peppers instead.

To make vegan omit cheese and use 3:1 ratio of water to non-dairy unsweetened milk for a creamier consistency. Stir in 1/4-1/3 cup of vegan parmesan or 3-4 tablespoons nutritional yeast if desired.

Polenta Stuffed Poblano Peppers | edibleperspective.com

Any dessert recipes you’re looking for?

Ashley

Also! The winners from the Boulder Organic! soup giveaway are:

grand prize: Caitlin C.

runners up: Caroline C. + Jeanne

The winners have been notified. Thanks to everyone who entered!!

Thursday
Sep112014

Loaded Baked Potato Skins

Some days I just want to show you food and not talk your ear—errr, eyes—off. Today is one of those days.

Let’s get our grub on. You in?

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Print this!

Loaded Potato Skins gluten-free, vegan option // yields 12-14 filled potato skins

Potato Skins:

  • 6-7 medium russet potatoes, varying 3-5 inches in length + scrubbed clean
  • 2-3 tablespoons refined avocado oil, or other high heat safe oil
  • 1 small red onion, thinly sliced
  • 1 large bell pepper, chopped
  • 2 cloves garlic, minced
  • 3/4 cup fresh or frozen corn
  • 1 1/2 cups finely chopped lacinato/dino kale, stems removed
  • 1 1/2 cups black beans, rinsed + drained 
  • 1+ tablespoons chipotle adobo sauce
  • 1 teaspoon oregano
  • 1/4 – 1/2 teaspoon salt + pepper
  • sharp cheddar cheese, optional

Avocado Crema:

  • 2 ripe avocados
  • juice from 2-3 limes
  • salt to taste

Preheat your oven to 400° F and prick your potatoes a few times each with a fork. Place in the oven on the rack for about 50-65 minutes, or until fork tender and soft to the touch. Prep all veggies during this time.

While the potatoes cook place your avocados, lime juice, and a healthy pinch of salt in a food processor. Process until smooth. Taste and add more lime juice and salt if desired. I used 2 1/2 limes and a generous amount of salt. Scrape into a bowl and cover tightly with plastic wrap. Place in the fridge until ready to use.

Remove the potatoes from the oven and let cool for 10 minutes. Raise the oven temperature to 450° F.

While the potatoes are cooling, heat a large pan over medium with about 1 tablespoon of oil. Once hot add the onion and a pinch of salt and let cook for about 5-7 minutes until just starting to soften. Stir occasionally. Then add the chopped bell pepper and corn and let cook about 5-7 minutes, stirring occasionally. Add the garlic and stir for about 1 minute. Then add in the kale, black beans, adobo sauce [it’s spicy, so start with less], oregano, salt, and pepper. Let cook for 2-3 minutes, until the kale starts to wilt, then taste and add more adobo sauce, salt, or pepper if needed.

While the onion and peppers are cooking carefully slice each potato in half [lengthwise] with a sharp knife. Holding the potato in your palm, gently scoop [from one end to the other] out about half the potato and place in a storage container. Repeat with all potatoes. [Keep extra potato sealed in the fridge to eat another time.] Rub or brush all sides of the potatoes with oil. Place the cut side down on a large baking sheet and sprinkle each with salt. Place in the oven for about 5-7 minutes. Flip over to see if the cut side is crisped and browned. If so remove the potatoes from the oven [keep the oven on].

Flip all potatoes over and lightly salt. Fill each with the bean mixture and top with freshly grated cheese if desired [leave the cheese off to make vegan]. Bake for another 3-5 minutes, or until the cheese is bubbly.

Serve with avocado cream, hot sauce, cilantro, etc.

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Notes: Chipotle adobo sauce can be found in a small can in the ethnic aisle of your store. Do not use the chipotle peppers in this, just the sauce. If you can’t find it you can sub 2 tablespoons of smoky salsa or regular salsa with smoky hot sauce drizzled in.

Loaded Baked Potato Skins | edibleperspective.com

Chow time.

Ashley