Hot Tamale Pie

Source: May All Be Fed: Diet for a New World
Date tried: June 19, 2014
Yield: 1 8” square pie
Time needed: 1 hour (using cooked beans)

This is one of my favorite recipes from this cookbook.  Used canned beans or cook them ahead of time.  Once the vegetables are chopped up, the process is fast and simple.  Within 15 minutes you have the pie in the oven.

In spite of the name, I find this only mildly spicy.  But tastes vary.  Feel free to increase the quantities of chili powder and/or cayenne to taste.

One change I made in the process was to put only 2 of the 3 cups of water on to boil when beginning the cornmeal crust. I mixed the cup of cornmeal with the remaining cup of cold water.  Then I added the lemon juice and mustard to this mix.  When the water boiled I had a single cup of combined ingredients to add to it.

I find with cornmeal, flour or any fine grain, such as cream of wheat, it is much easier to make a paste with cold water first, then add it to the boiling water, stirring quickly.  Much less chance of lumps forming in the porridge or gravy. For some reason, many cookbooks do not incorporate this procedure in their recipe instructions.

This recipe keeps well in the refrigerator for up to 5 days. Just reheat in the oven for 30 minutes.  (Actually it’s good cold, too.)

 

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Japanese Sprout Salad

Source: 12 Months of Monastery Salads
Date tried: July 10, 2014
Yield: 6 servings
Time needed: 2 hours chilling time

This dressing is excellent!  And watercress with bean sprouts makes a delightfully different green salad.  I thoroughly enjoyed this.

Japanese Sprout Salad

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