Underoo's and guests, May 1st, 2011.
Hello Lovlies, I see another busy day here.
I have heaps of veg recipes.
Loveg Baz and Daz.
Hot Tamale Pie
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium yellow, red, or green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 16-oz. can unsweetend tomato sauce
1 16-oz. can pinto beans, rinsed and drained
1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
pinch of cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.
Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.
Preheat oven to 350?. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.
Cool for 10 minutes before serving. Makes 8-inch square pie.
Vegan Hot Tamale Pie Recipe | ChooseVeg.com
I like this recipe, we make it also with layering tortillas instead of cornmeal.
Anywho...
Hello Lovlies, I see another busy day here.
I have heaps of veg recipes.
Loveg Baz and Daz.
Hot Tamale Pie
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium yellow, red, or green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 16-oz. can unsweetend tomato sauce
1 16-oz. can pinto beans, rinsed and drained
1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
pinch of cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.
Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.
Preheat oven to 350?. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.
Cool for 10 minutes before serving. Makes 8-inch square pie.
Vegan Hot Tamale Pie Recipe | ChooseVeg.com
I like this recipe, we make it also with layering tortillas instead of cornmeal.
Anywho...
ull 
Did you by chance get something pretty to hang off your rear vision mirror? Pink dice??
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