Recipes

This recipe is a fun fusion of an asian noodle cake made with gluten-free corn pasta, and a mexican influenced chili made with garden fresh vegetables. 

Boil a large pot of salted water. Add corn spaghetti, return to a boil and cook for about 9 minutes until al dente. Drain, rinse, drain well. Set aside on a kitchen towel to air dry.

Immerse tomatoes in a large pot of boiling water until skins split. Remove from water and peel, core, remove seeds and coarsely chop. Drain any excess tomato liquid.  Heat 1 tablespoon oil in a medium sized pot. Add spices, onion, garlic, corn, and poblano or green pepper. Stir to coat vegetables with oil. Cook over medium high heat, stirring often until vegetables are crisp tender. Add one half of the tomatoes, black beans and some chopped cilantro. Salt to taste and add a few grinds of black pepper. Heat through just until vegetables are tender and juices have reduced a bit. Remove from heat, add the rest of the tomato chunks, stir to combine and set aside. Heat 1 tablespoon oil in a 9” skillet, preferably non-stick. When oil shimmers, add half of corn noodles and press down with a spatula to flatten evenly. Sprinkle with salt. Cook over medium high heat until bottom is crispy and golden. Carefully turn to cook other side. Remove from pan and keep warm in a low oven.  Repeat with second half of noodles. Serve noodle cakes topped with chili and garnished with sour cream and chopped cilantro.