Our Food for Fines Week [2] (October 18 through 24) has come to a close. And while we’re still running the numbers to see how much food Library patrons donated to our community partner Harvesters [3] and how much we forgave in overdue fines, we’d like to recognize one person with exceptionally good taste.
Last week, on the KC Unbound blog, we ran a recipe contest [4] based on some of the food items people commonly donate each year to reduce their Library debts and help Kansas City families in need. We gave you a list of 16 ingredients and asked you to make up an original meal using at least five.
Hearty congrats to winner Jeanne Calkins, who took a south-of-the-border approach to the recipe challenge, baking up a veggie casserole using the corn muffin mix, mixed greens, refried beans, corn, and olives from the list, plus some additions of her own.
Jeanne won a free cookbook – but better than that, she earned the bragging rights that come with being our honorary KCPL Top Chef!
Here’s Jeanne’s recipe:
Mad Mexicali Mix-up
1 box corn muffin mix
1 can mixed greens
1 can refried beans
1 can corn
1 can black olives
1 medium yellow or white onion, chopped
1 Tablespoon butter or olive or vegetable oil (or 3T water)
1 Tablespoon lemon juice or apple cider vinegar
1 cup jarred salsa or picante OR 2 tablespoons taco seasoning or chili powder
4-6 oz grated cheddar, Monterey jack, or Velveeta cheese (optional)
~pre-heated oven @ 350
~8 x 8, or 12 x 8 glass baking dish, depending on if you want a thick or thin result; greased with cooking spray, oil or butterTo do:
Heat the butter or oil in a large skillet. Add onions and sauté until onions are soft. Drain the greens & corn (I like to save the liquids in a baggie or jar in the freezer for future use in soup stock). Add greens & corn to the skillet with 1T lemon juice or vinegar. Mix in the refried beans and salsa; heat on medium until heated through. Add salt and pepper to taste if you like.Prepare the corn muffin mix according to box directions and set aside (don’t bake it). Slice ½ can of the olives (save remainder for another use, or slice them all if you’re an olive lover!)
Layer in your dish: mixture from skillet, olives, and cheese (if using). Spread top with prepared muffin mix, and bake uncovered for 15-20 minutes, until top is golden brown. Let rest a few minutes before serving. This nutritious, meat-free dish freezes well; spices and veggies can be switched out with whatever is on hand.
-- Jason Harper [5]