The ultimate in comfort food....

My husband came home from work on Friday with a bit of a head cold.  He was making himself lunch and was looking for comfort food.  Well, that got me to thinking about tonight’s dinner.  I browsed my cookbooks and I found what I think would be the ultimate in comfort food.  Turkey Sloppy Joes on Cheddar Buttermilk Biscuits.  Oh my goodness, I’m drooling just typing it!!  Hold on a minute – I have to wipe off the keyboard.  Okay, all done.  The recipe comes from the September 2004 issue of Gourmet magazine.

Now, I’ll let you in on a little secret.  Shhh!  Things 1 and 2 are not the biggest fans of sloppy joes.  No, I don’t know what’s the matter with them and yes, I have taken them to see the doctor.  Apparently there’s no cure for their bad taste. J  Anyway, I decided to keep tonight’s meal a secret up until the last minute – I was not in the mood for any grumbling.  Besides, they don’t get to judge until they’ve tasted it.  AND, Thing 2’s birthday is tomorrow and she put in a special birthday dinner request for salmon which I am quite happy to make.  However, husband doesn’t like salmon.  He eats it but it is most definitely NOT his favorite meal.  So, he gets an awesome comfort food meal right up his alley before he has to eat salmon.  That’s fair, right?  Yep, that’s what I thought too.

Alright, let me tell you how this recipe worked out.  This is the first recipe from Gourmet magazine that I’ve blogged about.  Don’t get discouraged by the name and think you can’t make anything from this magazine because you’re not a gourmet chef.  I mean really, I made sloppy joes on biscuits!  Any magazine that gives you a recipe like that doesn’t have a single snooty card to play.  But, like Food & Wine and Saveur, Gourmet does not provide nutrition information.  So, if you are seriously watching your calorie, fat, sodium, carbohydrate intake, tread carefully and pay attention to ingredients.  Anyway, this meal was actually pretty easy to prepare and came together without too much issue.  I was actually pretty surprised!  My first thought was that it was labor intensive but it really isn’t and I think it actually flows much better than a Rachael Ray 30-minute meal.  Of course, it takes a bit longer than that but you won’t find yourself running around your kitchen like a chicken with your head cut off trying to pull everything together at the last minute. (Okay, so that’s a funny picture – a chicken with it’s head cut off running around your kitchen. Ha! Seriously, if that happened in my kitchen, I would leave the house.) 

You’ll need about an hour or so to pull the whole thing together and let me tell you, it’s so totally worth it!  The biscuits are the BOMB-Diggity!  The sloppy joe meat is yummy, flavorful and packed with deliciousness.  About sloppy joes, I mentioned above that Things 1 and 2 are not fans.  Well, it’s not because I usually make Manwich®.  We haven’t had that stuff in YEARS!  Honestly, I found a great Rachael Ray recipe for sloppy joes a while ago and I usually make those.  Yes, I know they don’t like it but husband and I do and sometimes, you just have to have a loose-meat sandwich! (Okay, trivia time – what television show is that from?  Bonus question – what was the diner’s name?)  Anyway, this recipe is excellent as well and will definitely be on my repeat list.  And those biscuits?  Oh yes, I can see them becoming staples up in this house.  Ingredient wise – I used nonfat buttermilk and part-skim pre-shredded cheddar to help cut down on fat and we did not miss a thing.  One other thing before I give you the recipes – I would not count on eating these sandwiches with your hands.  These are definitely knife and fork sloppy joes.  The biscuits, because they are FABULOUS, fall apart the way a good biscuit does and the sloppy joes are, well, sloppy, and the juices soak right into the biscuit.  Again, knife and fork unless you plan on wearing a full-body bib and would prefer to wear your food rather than eat it.  And, if that’s the case, don’t waste a perfectly delicious meal like this on wearing.  This one’s worth eating.  J

Oh wait, the verdict from the Things?  Well, Thing 2 said, "it tastes like a sloppy joe" but she ate it all.  Of course, she ate the biscuit and the meat separately but she ate it and didn't complain.  That's a win for me!  Thing 1 apparently was too busy out having a social life to join us for dinner so she didn't have an opinion.  On that anyway.  She has lots of opinions on all sorts of other things.

Anyway, here’s the recipe.  Happy cooking, drinking and eating!

Turkey Sloppy Joes on Cheddar Buttermilk Biscuits

Serves 8

3 tablespoons olive oil

1 large onion, chopped

2 celery ribs, chopped

1 red bell pepper, chopped

4 cloves garlic, finely chopped

2 ½ lbs ground turkey (not labeled “all breast meat” – this will allow for more flavor in the dish.  Look for turkey with at least 7% fat)

1 teaspoon salt

½ teaspoon black pepper

1 (28-32 oz can whole tomatoes in juice

½ cup ketchup

2 tablespoons molasses (not blackstrap)

2 tablespoons cider vinegar

1 ½ tablespoons Worcestershire sauce

1 ¼ teaspoons Tabasco, or to taste

Cheddar Buttermilk Biscuits (recipe follows)

Heat oil in a wide 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, bell pepper, and garlic, stirring occasionally, until golden, 10 to 12 minutes.  Add turkey and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 5 minutes.  Stir in salt and pepper.

Purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and Tabasco in a blender until smooth.  Add to turkey and simmer, uncovered, stirring occasionally, until sauce is thickened, 25 to 30 minutes.

Serve turkey sloppy joes on split cheddar buttermilk biscuits.

Cheddar Buttermilk Biscuits

Makes 8 biscuits

1 ¾ cups all-purpose flour

¾ cup cornmeal (preferable stone-ground; not coarse)

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ stick (1/4 cup) cold unsalted butter, cut into ½-inch cubes

6 oz extra-sharp cheddar, coarsely grated (2 cups)

3 tablespoons finely grated Parmigiano-Reggiano

3 scallions, finely chopped

1 1/3 cups well-shaken buttermilk

Put oven rack in middle position and preheat to 450 degrees.  Butter 1 large baking sheet.

Whisk together flour, cornmeal, baking powder, baking soda and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.  Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.

Drop dough in 8 equal mounds about 2 inches apart on baking sheet.  Bake until golden, about 15 minutes.  Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.

Cooks’ notes:

You can use 2 small baking sheets instead of 1 large.  Bake biscuits in upper and lower thirds of oven, switching position of sheets halfway through baking.

Biscuits can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.  Reheat in a preheated 350 degree oven 10 minutes.

It's soup and sandwich night!

We have made a few changes to our schedule and I’ve suddenly had to change the way I look at making dinner.  Well, it was going to have to happen anyway because eventually I’m going to get a job – employment market really stinks down here, by the way – and timing is going to have to change.  Gone are the days of lengthy cooking times during the week.  Oh well, it really is for the best.  But, it sure was nice while it lasted!

Thing 2 has started a track program this summer to ready her for volleyball and/or cross-country in the fall.  We go to that 2 nights a week right now.  The other 3 nights of the work week, husband and I do P90X workouts when he gets home.  Add that to my present running schedule – 5 days a week in the morning – and all the walks my spoiled pups get, and I’m a HUNGRY girl with a lot less time to make nutritious, healthy meals for my family.  I’ve decided that Thing 1 needs to start being responsible for cooking a meal for us at least 1 night a week – gives her practice and helps me out immeasurably.  Who knows?  Maybe she’ll blog about it!  It’ll certainly ALL be new for her!

Anyway, I was feeling the need for some quick comfort food for this evening’s meal and had a craving for a grilled cheese sandwich so soup and sandwiches it is.  We’ve had a beautiful stint of weather the past few days – perfect during the day (mid-70s) and cool at night (low 50s).  Perfect soup weather!  I want a soup that is comforting but also cooks with a relative quickness.  I’ve always been a HUGE fan of my crock pots – in fact, I love them so much I have THREE! – and I plan on using them bunches to help us get through the busy days but I didn’t feel like using it today.  Like I said, I wanted something quick that I could throw together after a workout. 

I browsed my cookbooks for a soup recipe that spoke to me and decided on one in my 1000 Lowfat Recipes cookbook.  I’ll be making Pasta e Fagioli tonight.  Sounds like it should take a long time, doesn’t it?  Nope, cooking time will be 30 minutes and with some pre-prep (chopping garlic, onions, carrot, celery and measuring spices), I should be able to actually meet the 30 minute mark.  Soup can simmer while I’m make grilled cheese sandwiches.  Who doesn’t love a good grilled cheese?  There are so many add-ons you can give your sandwich to kick it up a notch (thanks for the saying, Emeril!) like tomatoes, bacon, ham and anything else your heart desires.  I opted out of the add-ons tonight just so I would have less to do.  I did, however, want to spice it up a little bit and decided on a Rachael Ray recipe (hey, I’m back to her again!) that you can find on the Food Network site.  I’ve made it before and it is quite delish! 

So, anyway, back to the soup.  Pasta e Fagioli.  What is it anyway?  Well, basically, it’s pasta and beans.  Simple, flavorful, healthy and delicious.  The bonus with this soup is you can mix it up depending on your preferences and the seasons – the recipe is just a guide (as it always is – you should ALWAYS feel comfortable in making whatever changes you deem necessary to make a recipe yours!).  I did pre-chop the veggies and pre-measured the spices so I would have them ready when I got cooking.  I wanted my
“down time” (time when the soup was cooking) to prep the sandwiches.  I used 2 cloves of garlic instead of one but that’s our personal preference.  We happen to LOVE garlic – I’ve even had garlic ice cream before.  Seriously.  It was good.  Yes, seriously.  The Gilroy Garlic Festival is the place to be for garlic lovers.  If you’re going to be in California in July, I highly recommend a road trip to Gilroy.  You won’t be disappointed.  Seriously.

Okay, sorry, sometimes I like to go off on tangents.  I’m done.  The soup was really easy to make and was yummy!  I was a little surprised at the use of sage in the seasonings – it’s not a spice I normally use outside of a holiday meal but it really added a nice depth.  Thing 2 was not a fan of the soup, though.  Those darn tomatoes again.  One day, she’ll love them.  Okay, probably not but I’m hoping.  The sandwiches?  Well, as I said earlier, I’ve made them before.  SO FLIPPIN’ GOOD!!!  And, I have a confession.  I cheated.  I did not shred any cheese.  I bought a bagged, pre-shredded blend that had all the cheeses in it.  Why shred if someone else has already done it for you?  Saves time, saves some money and is just so easy.  Why not take advantage? J

So, here are the recipes.  Make them.  Enjoy them.  Tell me how much you LOVE the grilled 4 cheese sandwiches.  Happy cooking, eating and drinking!

Pasta e Fagioli Soup

Serves 4

1 ½ teaspoons olive oil

1 cup chopped onions

1 clove minced garlic

1 rib celery, chopped

1 carrot, chopped

2 cups cooked white beans (such as cannellini), drained and rinsed

1 14 ½-ounce can whole tomatoes, drained, seeded and chopped

2 tablespoons chopped fresh parsley

4 cups reduced-sodium, defatted chicken broth

½ teaspoon dried rosemary

½ teaspoon dried sage

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1/3 cup uncooked small, shaped pasta (I used mini Farfalle cuz they're CUTE!)

1.  Heat the oil in a large heavy-bottomed soup pot.  Add the onions, garlic, celery and carrots.  Cook over low to medium heat until the carrots soften, about 10 minutes.  Keep the pot covered between stirrings.

2.  Slightly crush the beans between your fingers as you drop them into the pot.  Stir in the remaining ingredients except for the pasta.  Bring to a simmer and cook, 10 minutes.

3.  Stir in the pasta and continue to simmer until pasta is cooked through, about 10 minutes more.

Calories 169; Protein 9g; Fat 2g (saturated 0g); carbohydrates 28g, Fiber 5g, Sodium 1016mg

Grilled 4 Cheese Sandwiches

Serves 4

2 tablespoons extra-virgin olive oil

3 tablespoons butter

1 clove garlic, cracked away from skin

8 slices crusty Italian semolina bread (or your preferred loaf)

1 cup shredded provolone

1 cup shredded mozzarella

½ cup grated parmesan or romano

1 cup shredded Asiago

1.  In a small skillet over medium low heat, combine oil, butter and garlic.  Cook garlic in butter and oil gently for 2 to 3 minutes.  Remove garlic butter mixture from heat.

2.  Place a large nonstick skillet on the stove over medium high heat.  Using a pastry brush, brush 1 side of 4 slices of bread with garlic butter and place buttered side down in skillet.  Top each slice with equal amounts of the 4 cheeses, distributing equally.  Top each sandwich with another slice of bread brushed with garlic butter, buttered side up.  Flip the sandwiches a few times until cheeses are melted and gooey and the bread is golden and toasty.  Cut sandwiches from corner to corner and serve.

You know it's all about the burger...

I was watching Food Network the other day and there were back to back episodes of 30 Minute Meals.  I know many of my friends are not fans of hers but I kinda like her so I stuck around to watch.  Besides, what she was cooking looked pretty interesting.  So interesting, in fact, that I decided to incorporate it into tonight’s dinner.  And, BONUS, you get 3 recipes in 2 days!  Woot!  I took a 9-day hiatus and am making up for it with back-to-back new recipes!

Anyway, on the first episode, she did a Tex-Mex theme.  Honestly, I didn’t think the two recipes went together – pork soft tacos and oven fries – but both looked good.  The next episode was all about the burger.  She made a BBQ chicken burger topped with slaw that actually looked quite mouth-watering.  And we do love a good burger in this house.  So, I decided to make the burgers and the fries from the Tex-Mex episode.  Seriously, burgers and fries go together like peas and carrots, white and rice, and Forrest and Jenny.  (I get the whole tex-mex thing but tacos and fries? I don’t think so.)

So, this is my first attempt for you at a 30-minute meal – or so it’s supposed to be.  I’ve made quite a few Rachael Ray recipes in my life and they don’t usually only take 30 minutes.  I believe she can accomplish this feat because she knows exactly what she’s doing and knows how to prepare.  Us commonfolk, however, are reduced to reading the recipe and following directions.  That certainly adds time to the process.  I’d certainly like those recipes to take 30 minutes – it’s certainly a nice concept and makes them attractive for weeknight dinners after a long day at work – but the reality is, unless you’ve made it a hundred times, you can count on it taking at least 45 minutes to an hour.  The burger and fries combo took me about 40 minutes from start to finish.  Not too bad, actually, and that was just me doing everything.  If you’ve got a willing and able helper, you’ll definitely be able to pull this off in 30 minutes.

And, it all turned out pretty well!  Okay, I totally loved the burgers but was only okay with the fries.  But, I’m not a fry person.  The burgers were really quite tasty and the slaw was a delicious topping.  One of the positives touted about the slaw was that it was perfect for picnics because it doesn’t contain mayonnaise.  I think the real positive about the slaw was the mellowness from the olive oil and the sweetness from the relish and honey.  The lemon juice definitely added a nice acidity to balance the sweetness.  It was really quite good!  I make a pretty mean pulled pork sandwich and am considering using this slaw with those sandwiches in the future.  Yummy! 

Rachael cooked these burgers in a skillet because ground chicken isn’t as sturdy as ground beef in patty form – it wants to fall apart.  I cooked these on the grill because I have a nifty vegetable pan for my grill that is perfect for veggies (of course!), shrimp and – wait for it – chicken burgers!  I thought about making them in a skillet but well, you know how I feel about using my grill.  (hey, don’t tell hubby I called it MY grill – he thinks it’s his – this will be our little secret, okay?)  You could even use a grill pan or a griddle, if you wanted to – just make sure it’s non-stick or that you remember to spray it because chicken can be notoriously sticky and you don’t want to flip the burger only to leave the top part behind.

Everyone LOVED the burgers – Things 1 and 2 weren’t so much about the slaw and were quite happy with slawless burgers – and I will definitely be making them again.  The fries?  Well, maybe – jury is still out on those.  I will tell you, the recipe calls for 4 potatoes cut into 10 wedges each for 4 servings.  I think that’s a bit much.  Seriously, that’s a LOT of potato!  I did 2 potatoes for 4 people and we STILL didn’t eat all the fries.  It’s completely up to you, but I would go less rather than waste a perfectly good potato.  I mean, you can always use a potato for mashed, roasted wedges, baked or taco-topped.  What?!  You’ve never tried taco-topped potatoes?!  Oh my goodness, are YOU missing out!  It’s simple – bake the potato, open it up, top with taco meat, cheese and other toppings and enjoy.  Delicious!  But I digress….

Try the burgers.  They’re worth it.  Don’t forget the napkins. J  Here’s the recipe.  Happy drinking, eating and cooking!

BBQ Chicken Burgers with Slaw

Yield: 4 servings

1 tablespoon butter, cut into pieces

1 small red onion, ½ finely chopped, ½ thinly sliced

2 cloves garlic, finely chopped

2 tablespoons tomato paste

1 teaspoon sugar

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce

1 ¼ lbs ground chicken

1 tablespoon grill seasoning (like McCormick)

3 tablespoons extra-virgin olive oil, divided

2 tablespoons honey

1 lemon, juiced

3 rounded tablespoons sweet pickle relish

2 cups shredded cabbage mix

Salt and pepper

4 cornmeal Kaiser rolls, split

1.  In a small skillet over medium heat, melt butter.  Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten.  Sprinkle in sugar and remove from heat.  Cool in a bowl, 5 minutes.  Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine.  Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties.  Wash up.

2.  Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a non-stick skillet over medium-high heat.  Cook patties 6 minutes on each side.

3.  Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl.  Add relish, cabbage mix and sliced onions and season with salt and pepper.  Toss the slaw to coat and reserve.

4.  Serve burgers on bun bottoms topped with slaw and bun tops. (yes, this instruction is actually in the recipe!)

Texas Oven Fries

Serves 4

4 large russet potatoes, scrubbed and dried

2-3 tablespoons extra-virgin olive oil, divided

Salt and pepper

1 tablespoon chipotle chili powder

1.  Heat oven to 500 degrees.

2.  Cut potatoes into Texas fries, 10 per potato.  Coat in extra-virgin olive oil, then season with chipotle powder, salt and pepper and roast 25 minutes, turning once.

 *None of these recipes comes with nutritional information.  In fact, MOST of the recipes on the Food Network site don't have nutritional information.  I think they should provide it but maybe it's too much work, I don't know.  I, for one, think it would be beneficial to them AND the people who try the recipes.  Okay, that's enough soapbox - it just frustrates me, that's all.

This blog is brought to you by the letter D and the number 4

Hi there.  You’re probably wondering what happened to me.  I’m fine, thanks for asking.  Life just got a little busy there for a bit and … my computer got a little busted.  It still is, in fact.  Busted.  I’m missing the D key and the 4 key.  Turns out, if you’re not paying attention and a cat comes over your shoulder at the speed of meow, she can land with enough force to knock some keys loose.  Better than teeth, right?  Right.  Anyway, I’m actually still missing the keys – haven’t had the time to get it fixed – but have finally adapted to hitting the little white button where the “d” key used to be.  Come on, how often does one really use the number 4 or the dollar sign ($), anyway.  The “d” is the most heartbreaking of the two missing keys.  I should have it fixed this week.  *fingers crossed*

Anyway, I’ve tried a few new recipes over the past 9 days that were definitely blog worthy but, I either didn’t plan on blogging and therefore, didn’t get any photos or was just too depressed to blog because the “d” was gone.  (Okay, honestly, hitting that little white button takes some serious getting used to – do you even realize how many words contain the letter D?! – and my wrist is a little sore from the extra stretching required to properly hit the button and produce a letter.  I know, I know – boo hoo.  Fine.)  I promise to remake the recipes that didn’t get photos done because, of course, those were the best.  Hey, it’s okay.  I’ll slave over a hot stove again making those delicious dinners.  After all, y’all are worth it.  J

So, what’s on the menu tonight?  Well, considering it’s been a million degrees down here the past few days with 150% humidity, NOT something that requires oven time.  And, definitely something that doesn’t require loads of time because I’d rather sit, eat and have a frosty beverage than spend too much time in front of that hot stove.  So, pasta it is!  Pasta with Arugula and Shaved Parmesan, to be exact.  Yummy sounding, isn’t it?  I thought so too.  The recipe comes from Cooking Light, May 1998. (yes, we’ve already discussed that I’m somewhat of a packrat but the good news is, I’ve finally gone through all those old magazines!  Yay me!  (insert clapping here) Now, if I could just dispose of those really old grocery receipts that I leave in the bags that get shoved into my bag lady.  What, you don’t know what a bag lady is?  And, no I’m not talking about the character Carol Burnett used to play on her show.  Wait, did I just show my age there?  Oops! Pay no mind to my Carol Burnett Show reference.  Anyway, see below for what a bag lady is.)

the most awesome bag lady EVAH!

Back to the food, the pasta turned out to be so totally easy to make and pretty delicious!  All you have to chop in the tomatoes, some olives and a couple cloves of garlic.  The rest was measure and pour – gotta like that!  Of course, the arugula requires taking out of the package but I'm confident you can handle that. :)  I should note my local grocery didn't just carry arugula so I purchased a combo pack of baby spinach and arugula.  Hey, it was what they had and it worked out just fine!  Word of warning – this recipe calls for ½ teaspoon of crushed red pepper.  Please be aware that while a ½ teaspoon doesn’t sound like much, it can pack a pretty good whallop depending on how the mixing goes.  Consider yourself warned.  If you’re not a spicy food person (Mom, you may want to notate this adjustment for G-ma), I would definitely drop it down to a ¼ teaspoon or even just a shake/pinch.  Otherwise, someone is going to end up fanning his face and hollering WOOHOO at the dinner table! (man, I wish I had a video of THAT!) J

My only other recommendation with this recipe?  Pair it with a wine that will stand up to the spiciness, like a Sauvignon Blanc, Gewurztraminer or Riesling.  I went for a Sauvignon Blanc and it was quite satisfying.  If you’re not a wine person, drink what makes you happy.  Enjoy!

Here’s the recipe.  Happy cooking, drinking and eating!

Pasta with Arugula and Shaved Parmesan

2 ¼ cups chopped plum tomatoes

¼ cup chopped pitted kalamata olives

1 ½ tablespoons extra-virgin olive oil

½ teaspoon crushed red pepper

¼ teaspoon salt

¼ teaspoon freshly ground pepper

2 garlic cloves, minced

4 cups hot cooked gemelli or fusilli (about 8 ounces uncooked pasta twists)

3 cups torn arugula

2 ounces shaved fresh Parmesan cheese

Combine the first 7 ingredients in a large bowl.  Add pasta and arugula, and toss gently.  Place 2 cups pasta mixture in each of 4 bowls, and sprinkle with cheese.

all mixed and waiting for the pasta and arugula

yum!

Yield: 4 servings

Calories 352 (28% from fat); Fat 11.1g (sat 3.3g, mono 5.6g, poly 1.2g); Protein 14.1g; Carbohydrate 49.8g; Fiber 3.1g; Cholesterol 10mg; Iron 3.1mg; Sodium 469mg; Calcium 240mg

Chili + casserole = Tamale Pie!

So, when I woke up this morning, it was 54 degrees.  Seriously.  54 degrees.  I live in Florida.  I LOVED it!  It was a chilly for walking the dogs and was still chilly for my run – that has to be the best temperature ever for a run.  Sun shining, breeze blowing and nice and cool.  Beautiful!  And, it got my taste buds interested in some homey and delicious comfort food.  Just because I don’t live in an area where it snows doesn’t mean I can’t make chilies, stews and casseroles! And yes, I’m aware it’s going to get warmer today – who cares?  I want comfort food and I’m going to have it.  J So, since I was adding more magazine recipes to my cookbook, I decided to flip through the pages to see what inspired me.  So many good things to choose from in there!

I opted for a casserole that I had most of the ingredients for anyway.  Tamale Pie.  Sounds amazing, doesn’t it?  Who doesn’t want tamale pie?  And, BONUS, it uses chili seasonings so it’s a chili AND a casserole all in one dish!  Found the recipe in a Saveur magazine – I don’t know the year but it’s No. 98.  

                 *side note - NONE of the recipes in Saveur have nutritional information provided.  Use your best judgement for ingredients and you can pretty much control calories, fat and sodium.

       

Now to the nitty gritty about this recipe.  It was good.  I don’t know if I would call it great but it was good – Things 1 and 2 liked it and cleaned their plates.  I used vegetable oil for cooking the vegetables but I think the bacon drippings would have been better.  I don’t know, make some bacon for BLTs for lunch tomorrow because I’m positive the bacon drippings would add extra flavor.  The tamale pie wasn’t bland but it could use some sprucing up, in my opinion.  I did make a change with the chili powder and did half regular and half hot chili powder.  I think it was a great decision because regular chili powder – just 1 tablespoon after all – can be boring is small quantities.  It didn’t make the tamale pie spicy hot but it did add depth to the meat filling.

So, I screwed up a little bit too and neglected to read the word “wet” in front of the word spoon when it came to spreading the tamale mixture in the pan.  Definitely make the spoon wet.  I had some problems with spreading the mixture and I wondered what the heck the problem was.  Well, the problem was me and my lack of attention to detail.  Oops.  So, needless to say, I didn’t get the tamale mixture spread across the bottom AND up the sides of the pan but it didn’t really change the flavor.  It was still good but it could have certainly looked better.  One other thing we noted, a small amount of cheddar cheese over individual servings was really delicious – well, Thing 2 didn’t think so but the rest of us did.  Up to you – we liked it.

Overall, this was a good recipe and I will definitely make it again.  As stated above, definitely going to be using bacon drippings to cook the vegetables.  I want to see what difference that makes in flavor – bet it’s good!  And, I will definitely use half and half on the chili powders.  We do like spicy foods and that blend added some nice flavor to the mixture. 

Anyway, here’s the recipe.  Happy cooking, eating and drinking!

Tamale Pie

(serves 6)

4 tbsp butter

Salt

2 ¼ cups coarse cornmeal

2 tbsp bacon drippings or vegetable oil

1 medium yellow onion, chopped

1 small green bell pepper, cored, seeded, and chopped

1 clove garlic, finely chopped

1 ¼ lbs lean ground beef

1 tbsp chili powder

½ tsp ground cumin

1 cup canned crushed tomatoes

Preheat oven to 350 degrees.  Rub a 2 ½-quart casserole dish with 1 tbsp butter; set aside.  Put 1 quart water and 2 tsp salt into a medium pot; bring to a boil.  Gradually add cornmeal while whisking vigorously.  Reduce heat to low and cook, stirring often, until thick, 8-10 minutes.  Add remaining butter and stir until combined.  Spoon half the cornmeal mixture into the prepared dish.  Spread out with the back of a wet spoon to cover the bottom and sides completely; set aside.  Cover remaining cornmeal mixture to keep warm and set aside.

Heat drippings in a large skillet over medium heat.  Add onions, peppers, and garlic and cook, stirring often, until softened, 7-8 minutes.  Increase heat to medium-high; add beef, chili powder and cumin; cook until meat is no longer pink, about 5 minutes.  Add tomatoes and salt to taste to cook until most of the liquid has evaporated, 6-8 minutes.

Spoon filling into casserole, then top with remaining cornmeal mixture, spreading it out with the back of a wet spoon to cover the filling.  Bake until top is crisp and sides are bubbling, 30-35 minutes.