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Showing posts from February, 2018

Black Bean Tamale Pie

This is really great. It's from Jim Fobel's Casseroles which I've had since it came out in 1997. It's meatless but so flavorful no one will care. In fact, we added chicken once and couldn't really tell it was in there. So we stick with the original. It reheats well, can be made in advance, freezes well, and I've never had anyone not like it. Black Bean Tamale Pie 3 15-ounce cans black beans (rinsed and drained) 1/2 cup dry sherry 2 tablespoons fresh lemon juice 2 tablespoons olive oil 3 cups fresh or thawed frozen corn kernels 1 jalapeno pepper, minced with the seeds 1 garlic clove, minced 1-1/2 teaspoons ground cumin 1 teaspoon dried oregano, crumbled 2 teaspoons salt 1/4 teaspoon pepper 5-1/4 cups water 1-1/2 cups canned, diced tomatoes, drained 1 cup scallion, sliced 1/2 cup cilantro, chopped 2 cups yellow cornmeal (coarse) 1-1/2 cups low-fat plain yogurt (I use regular sour cream) 2 cups (8 oz.) coarsely grated sharp cheddar cheese 1/

Korean BBQ Buns

We really loved this one which is a great testament to the basic goodness of the recipe, since we wound up changing a lot of details around. It's from Cooking Light which is so good at nailing ethnic flavors and textures while simplifying the work for an American kitchen. I've put the recipe below as Cooking Light had it but we changed a few things on the fly and plan to change more in the future. We doubled the recipe to serve as a meal for 4. This says it serves 8 so maybe it was supposed to be an appetizer? Ground chuck instead of sirloin Bread crumbs instead of panko This seemed overly sweet, possibly because every step involved sugar. We'll skip the pan glaze next time. We couldn't find steamed buns anywhere (frozen or not). So we used flour tortillas. Never a problem finding those in Dallas! Cooking Light suggested slider buns as an alternative. We made the meatballs but they are unwieldy in a tortilla. That's probably something the buns would help h