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Fiesta Cobblers

Serves 6.


    A quick homemade mole style sauce adds an extra punch of flavour to this south-of-the-border savoury cobbler. Feel free to replace the shredded turkey with roasted chicken or cubes of sautéed tofu or tempeh.


    Make ahead

    Place assembled cobblers in an airtight container and freeze, unbaked, for up to 1 month. Thaw for at least 6 hours in refrigerator before baking as directed.


    Fiesta Cobblers


    • 1 - 14 oz (398 mL) can diced tomatoes
    • 2 Tbsp (30 mL) grated unsweetened dark chocolate
    • 1 Tbsp (15 mL) finely chopped raisins
    • 2 tsp (10 mL) honey
    • 1 garlic clove, minced
    • 1/4 tsp (1 mL) ground cinnamon
    • 1/2 tsp (2 mL) ground cumin
    • 1 tsp (5 mL) dried oregano, divided
    • 1/2 tsp (2 mL) sweet smoked paprika
    • 1/2 tsp (2 mL) salt, divided
    • 2 tsp (10 mL) grapeseed oil, plus extra for greasing
    • 1/2 cup (125 mL) diced yellow onion
    • 1/2 medium red pepper, diced
    • 1 1/2 cups (350 mL) cooked black beans, or canned, rinsed and drained
    • 1/4 cup (60 mL) toasted slivered almonds
    • 1/4 cup (60 mL) chopped fresh cilantro leaves
    • 2 tsp (10 mL) lime juice
    • 1 cup (250 mL) shredded cooked organic turkey meat
    • 1/4 cup (60 mL) low-sodium vegetable stock, chicken stock, or water
    • 3/4 cup (180 mL) diced fresh mango
    • 1/2 cup (125 mL) all-purpose flour or gluten-free flour blend
    • 1/2 cup (125 mL) finely ground yellow cornmeal
    • 1 tsp (5 mL) baking powder
    • 1/2 tsp (2 mL) baking soda
    • 2 Tbsp (30 mL) cold unsalted butter or nondairy butter
    • 1/4 cup (60 mL) almond milk or other nondairy milk
    • 1/3 cup (80 mL) frozen corn kernels, thawed


    Per serving:

    • calories329
    • protein15g
    • fat11g
      • saturated fat4g
      • trans fat0g
    • carbohydrates45g
      • sugars9g
      • fibre8g
    • sodium337mg



    Preheat oven to 350 F (180 C).


    To make mole sauce, in medium-sized saucepan, stir together diced tomatoes with their juice, chocolate, raisins, honey, garlic, cinnamon, cumin, 1/2 tsp (2 mL) oregano, paprika, and 1/4 tsp (1 mL) salt over medium heat. Once at a simmer, reduce heat to medium-low and cook, stirring often, for 5 minutes.


    Meanwhile, heat oil in another medium-sized saucepan over medium-high heat. Sauteu0301 onions and pepper until softened, about 3 minutes. Stir in black beans, almonds, cilantro, lime juice, turkey, stock, and mole sauce. Stir until warmed through, about 4 minutes, before removing saucepan from heat and folding in mango.


    Lightly grease 6 - 1 cup (250 mL) ramekins and place on baking sheet. Divide warm filling among ramekins.


    In medium-sized bowl, whisk together flour, cornmeal, baking powder, baking soda, remaining 1/2 tsp (2 mL) oregano, and remaining 1/4 tsp (1 mL) salt. With your fingers, work butter into dry ingredients until mixture resembles coarse breadcrumbs. Stir in almond milk and corn with fork until mixture just comes together.


    Drop cobbler topping by the spoonful over filling in ramekins. Place baking tray in oven and bake until cobblers are bubbling, about 15 to 20 minutes.



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    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.