Recipe: Tamale Pie

[Guest guest]

Sounds wonderful, Val! Would you mind

putting this recipe in the files section on this site?

Heather

 

 

 

 

 

On Behalf Of Val

Thursday, June 01, 2006 9:20

PM

 

 

Recipe: Tamale Pie

 

 

Hi all, I made this

tonight and thought it was pretty good (though

not as good as the chickpeas!!!) It's from the New Laurel's Kitchen

cookbook. Next time I'll use even more spices, and maybe sliced

olives instead of whole ones, so their flavor will be a little more

even. You could use canned beans for this, but I cooked a batch in

my slow cooker today so I used those.

 

" Hah! " is my codeword for " Not nearly enough!!! Use

more!!! "

Strictly my opinion, of course LOL. ~Val

 

TAMALE PIE

 

FILLING

1 onion, chopped

1 clove garlic (hah! I used 3!)

1 Tbsp oil

2 tsp chili powder (again, hah!)

1/2 tsp cumin

2 cups cooked pinto beans

1 tsp salt (less if beans were salted already, as in canned)

2 Tbsp tomato paste

1/2 cup whole ripe olives

1/2 cup fresh corn (or frozen)

1/2 green pepper, chopped

1/2 cup chopped celery (I left this out, can't stand celery!)

Part of a jalapeno, finely diced (do this to your own taste)

 

CRUST

3 cups boiling water

1 cup coarsely ground cornmeal (polenta) or 1-1/2 cups regular

cornmeal

1 tsp salt

1/2 tsp chili powder

1/4 cup grated cheddar cheese (hah!) (more if desired)

 

Saute onion, garlic, and peppers in oil. When soft, add chili powder

and cumin, and crush garlic. Continue to cook and stir until spices

are fragrant. Meantime, mash beans and mix them and the tomato paste

into the vegetable mixture, along with the remaining filling

ingredients. When hot, adjust seasonings and set aside.

 

Stir cornmeal slowly into boiling water. (If you use regular

cornmeal instead of coarse it is likely to lump: stir it first into

1 cup *cold* water, then into 2 cups boiling water.) Cook and stir

until thick, adding the salt and chili powder once the mixture comes

to a boil.

 

Grease an 8 " x 8 " pan and spread 2/3 of the cornmeal mixture over

the bottom and sides; then pour the bean mixture into this cornmeal

crust and drop and spread the remaining third of the cornmeal on

top. Don't worry if it doesn't cover completely. Sprinkle the top

crust with grated cheddar cheese and cook in a 350 degree oven for

half an hour.

 

Serves 4 generously.

[Guest guest]

Done! :-)

 

Val

 

, " Butler, Heather "

<hbutler wrote:

>

> Sounds wonderful, Val! Would you mind putting this recipe in the

files

> section on this site?

> Heather

[Guest guest]

Cool. Thanks!

Heather

 

 

 

 

 

On Behalf Of Val

Friday, June 02, 2006 8:47

AM

 

Re:

Recipe: Tamale Pie

 

 

Done! :-)

 

Val

 

,

" Butler,

Heather "

<hbutler wrote:

>

> Sounds wonderful, Val! Would you mind putting this recipe in the

files

> section on this site?

> Heather

[Guest guest]

Thanks to Veggie Jews.

 

Tamale Pie

 

Ingredients:

 

2 c water

 

1 c fine yellow corn meal

 

dash salt

 

2 tsp chili powder

 

1 can black beans, rinsed and drained (or about 1 1/2 c cooked dried

black beans)

 

optional along with beans – ½ - 1 cup of veggie burger bits

 

12 oz chunky salsa

 

1 diced jalapeno (or to taste)

 

1/2 tsp oregano

 

1/2 tsp cumin seeds, toasted and cracked (or just under 1/2 tsp ground

cumin)

 

1/2 tsp coriander seeds, toasted and cracked (or under 1/2 tsp ground

coriander)

 

2 small or 1 large carrot, chopped

 

Directions:

 

Prepare spices and then sautee carrots in oil or vinegar or whatever

you usually use, along with the spices.

 

Add the jalapeno and the beans, stirring and cooking about 3 min,

then add salsa and reduce heat to a simmer.

 

While the bean mixture is simmering, bring 2c water to boil with dash

of salt. A little at a time, sprinkle the corn meal into the boiling

water, stirring constantly to avoid lumps. Continue sprinkling and

stirring until you have a thick porridge resembling grits or cream of

wheat (yummv with the amount of corn meal this takes -- don't force

all the corn meal into the batter if it looks done with less). Remove

batter from heat and stir in chili powder. The bean mixture should be

just about cooked now -- if carrots are tender, remove bean mixture

from heat.

 

Spread 1/2 the corn meal mixture into the bottom of a large loaf pan

or small baking dish. Spread all of the bean mixture (or as much as

reasonably fits in your pan) onto the corn batter. Top with remaining

half of the batter, kind of like a top and bottom crust.

 

Bake at 400 f for 30 min or until the top corn meal batter is pretty

firmly set.

 

garnish, if desired, with fresh tomatoes, cilantro, scallions, hot

sauce, etc.