Tuesday, May 26, 2009

Tamale Pie




When planning my weekly menu, I take a good hour or two to see what we've got on hand, see what's on sale, browse some cookbooks, magazines and blogs, and then evaluate what I'm in the mood for. It can be a long process! Usually I do my food shopping Saturday morning, however I was out of town... which tends to screw with my brain and weekly menu! For weekends when I don't have time to do a long menu planning session and food shop, I have a few go-tos! One is the Moosewood cookbooks, and the other is cooking light.



Ever since I got Moosewood's Lowfat Favorites I'd had my eye on this recipe. It sounded like something I'd enjoy, somewhat of a southwest spiced vegetarian pot pie. It has many of the same flavors of my favorite creation, fajita pasta. I have to say it didn't really live up to the expectations. The cornbread topping was not very flavorful, and it was a bit dry. I did play with the recipe, but just a tiny bit and not enough to change the integrity of the dish.


Moosewood Tamale Pie


1 tsp. EVOO

1 medium red onion, chopped

3 minced garlic cloves

1 tsp dried oregano

1 tbsp ground cumin

2 tsp ground coriander

1 red bell pepper, diced

1 green bell pepper, diced

2 small zucchini, diced

2 chipotles in adobo, minced

1 15 oz. can organic diced tomatoes

1 c. dark red kidney beans, rinsed

1 c. black beans, rinsed

salt & pepper



grated cheddar

¾ cup cornmeal

1 tbsp unbleached white flour

1/2 tsp salt

1 tsp baking powder

¼ tsp baking soda

2 egg whites, beaten

½ cup nonfat buttermilk

2 tsp canola oil



Heat a nonstick skillet over medium heat, add the EVOO, onions and garlic.


Sautee until softened, about 5 minutes.


Add cumin, coriander, oregano, peppers, zucchini and chipotles.


Cook for another 5 minutes, add tomatoes and beans, and cook for another 5 minutes, until much of the liquid is evaporated.


Taste, season with salt and peper.


Spoon into a casserole dish.


Top with cheese.


In a small dish, combine cornmeal, flour, baking powder and salt.


In another combine egg whites, milk and oil.


Fold wet into dry, spoon over the vegetable mixture.


Bake at 350 for 30-40 minutes.


Serve with sour cream, scallions, cilantro, etc.




A Year Ago: Memorial Day BBQ, Peanut Butter Dog Treats!

4 comments:

Broadway_Baby said...

Hi there, Ashley! I just discovered your blog two days ago, and I'm overwhelmed...I want to make everything now! haha. Thank you so much for your hard work and delicious recipes. I've been skimming through, and am so excited to cook these delicious meals. I read in one of your posts that you were going to put nutrition information. If you would like me to send you the information for the dishes I make as I figure them out, I'd be very happy to, I know it can be so time consuming. Anyway, keep up the good work both here and on your fitness. You've done a phenomenal job! Sincerely, Angela

Kelly said...

Yum. I've made something similar but with Masa Harina.

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Elyse said...

Oh, how I adore tamales. And this tamale pie looks outstanding--it's a total added bonus that it's relatively healthy! I'm definitely saving this recipe for a dinner one night soon. Amazing!