Meatless Tamale Pie
Margaritas and some guacamole with chips and/or vegetable "dippers" would start this Mexican-style dinner off right. Ladle out black bean soup to precede the tamale pie, and serve a Caesar salad with it. Finish by teaming lime sorbet with orange segments that have been marinated in tequila.
Margaritas and some guacamole with chips and/or vegetable "dippers" would start this Mexican-style dinner off right. Ladle out black bean soup to precede the tamale pie, and serve a Caesar salad with it. Finish by teaming lime sorbet with orange segments that have been marinated in tequila.
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 cup plain yogurt
- 7 cups water
- 1/2 cup chopped fresh cilantro
- 2 cups yellow cornmeal
- 1 1/2 cups shredded monterey jack cheese
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup thinly sliced green onions
- 2 tomatoes, sliced
- fresh cilantro sprigs
- 2 garlic cloves, chopped
- Carbohydrate 143 g(48%)
- Cholesterol 44 mg(15%)
- Fat 21 g(32%)
- Fiber 20 g(80%)
- Protein 26 g(52%)
- Saturated Fat 10 g(48%)
- Sodium 769 mg(32%)
- Calories 812
Step-by-step
- Roast poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop chilies.
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add corn kernels and cook until beginning to brown, stirring occasionally, about 5 minutes. Add jalapeño chilies, garlic, cumin and oregano; sauté 2 minutes. Remove from heat. Mix in roasted poblano chilies, canned tomatoes, 1/2 cup reserved juice from canned tomatoes, green onions and cilantro. Season with salt and pepper.
- Cook squash in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Set aside. Mix cheeses in medium bowl.
- Preheat oven to 350°F. Lightly oil 15 x 10 x 2-inch glass baking dish. Combine 5 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Combine cornmeal and remaining 2 cups water in medium bowl. Gradually whisk cornmeal mixture into boiling salted water. Reduce heat to medium-low. Cook until cornmeal is very tender and mixture is thick, stirring often, about 14 minutes. Remove from heat and mix in yogurt.
- Spread 2/3 of cornmeal over bottom of prepared dish (cover remaining cornmeal to keep warm). Arrange squash over cornmeal in dish. Sprinkle squash with salt and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture evenly over cheese, spreading with spatula. Spread remaining cornmeal evenly over corn kernel mixture. Arrange tomato slices atop cornmeal, pressing gently. Sprinkle with salt and pepper. Drizzle remaining 1/4 cup juice from canned tomatoes over. Sprinkle remaining cheese evenly over casserole.
- Bake casserole uncovered until heated through and top is golden, about 1 hour. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
- Let casserole stand 15 minutes. Garnish with cilantro sprigs and serve.
Meatless Tamale Pie: A Culinary Adventure
As a busy professional woman, juggling work deadlines and social events, finding time for elaborate cooking can feel impossible. Yet, the desire for delicious, satisfying meals remains. This Meatless Tamale Pie is my solution – a vibrant and flavorful dish that’s both impressive and surprisingly easy to whip up, even on a weeknight. It's the perfect centerpiece for a dinner party, or a comforting treat for a quiet evening at home.
The beauty of this recipe lies in its versatility. It allows for creative customization. For instance, I often experiment with different types of squash, using butternut or even acorn for a subtle shift in texture and sweetness. The spice profile is also adaptable – a dash of chipotle powder adds a smoky kick, while a pinch of cayenne delivers a pleasant warmth. Feel free to adjust the seasonings to your preference, creating a uniquely personal version of this dish.
The preparation itself is a journey of culinary discovery. The process of roasting the poblano peppers, their skins charring and yielding to the gentle touch of my fingers as I peel them, feels almost meditative. The aroma of the sautéing corn and spices fills my kitchen, a fragrant promise of the deliciousness to come. There’s a sense of accomplishment in layering each component of the pie – the creamy cornmeal base, the vibrant corn and vegetable mixture, the melted cheese, and the final flourish of fresh cilantro. It’s a testament to the transformative power of simple ingredients brought together with care and attention.
Beyond its culinary merits, this Meatless Tamale Pie is a significant part of my lifestyle. It’s a reflection of my commitment to healthy eating, a balance between indulging in flavorful food and maintaining a balanced diet. The hearty vegetables and satisfying textures provide a sense of fullness that keeps me energized throughout the day. And the ease of preparation fits perfectly within my busy schedule. This dish is more than just a meal; it's a symbol of my ability to create moments of both culinary and personal satisfaction, even amidst the demands of a fast-paced life.
I highly recommend preparing this dish a day in advance. The flavors meld beautifully overnight, creating an even richer and more satisfying experience. Imagine the aroma of this warm pie, the comforting feeling of gathering around the table with loved ones, and the joyful satisfaction of sharing a meal that celebrates both culinary creativity and time-efficient cooking. It's a testament to how delicious and fulfilling meals can still be part of a busy woman's life.
So, whether it’s a weeknight dinner or a weekend gathering, this Meatless Tamale Pie is a recipe I wholeheartedly recommend. The satisfaction derived from creating this beautiful and flavorful dish will surely bring as much joy to you as it does to me. It’s a dish that resonates with my personal journey as a busy professional, a culinary adventure within reach, even on the busiest of days.
Ingredients:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 tablespoons olive oil
1 1/2 teaspoons salt
1 cup plain yogurt
7 cups water
1/2 cup chopped fresh cilantro
2 cups yellow cornmeal
1 1/2 cups shredded monterey jack cheese
1 1/2 cups shredded sharp cheddar cheese
3/4 cup thinly sliced green onions
2 tomatoes, sliced
fresh cilantro sprigs
2 garlic cloves, chopped
