A HEALTHFUL AND MEATLESS DIET

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

So, in the spirit of sharing a good thing, here are some of those offerings, gleaned from various kitchens and cookbooks.

TAMALE PIE

This recipe is one of those staff-of-life dishes: Nutritionally, it's an excellent combination of ingredients that complement one another in proteins, and its rich, full flavor of beans and corn makes it a family favorite.

Group I:
2 cups of cooked pinto or kidney beans
1 tablespoon of tomato paste
3 tablespoons of water
2 tablespoons of oil
1/2 cup of chopped onion
1/4 teaspoon of garlic powder
1 teaspoon of chili powder
1 teaspoon of salt
1/4 cup of sliced ripe olives
1/2 cup of fresh corn
1/2 green pepper, chopped
1/4 cup of chopped parsley
1/2 cup of chopped celery

Group II:
2-1/2 cups of cold water
1-1/2 cups of cornmeal
1 teaspoon of salt
1/2 teaspoon of chili powder
1/4 cup of grated cheese (or more)

Grind the beans in a blender or food mill, combine the tomato paste with the water, then set these aside while you sauté the onion in the oil. Combine all the Group I ingredients and let them cook over medium heat, stirring to prevent the beans from sticking. Adjust the seasonings to taste.

Next, combine all the ingredients in Group II, except the cheese, in a heavy skillet, and cook over medium heat, stirring constantly, until the cornmeal thickens and comes to a boil. Then spread 2/3 of the cornmeal mixture over the bottom and sides of a greased 8" X 8" pan . . . pour the bean mixture into the cornmeal crust... and spread the remaining cornmeal on top. Sprinkle the top crust with the cheese and cook in a 350°F oven for 1/2 hour.

GREEN RICE CASSEROLE

This recipe, contributed by one of MOM'S staffers, is extremely easy to fix and provides a good use for leftover vegetables.

1-1/3 cups of evaporated milk or light cream
1/2 cup of vegetable oil
3 eggs
2 teaspoons of salt
1/4 teaspoon of pepper
1/2 teaspoon of minced garlic
1/2 teaspoon of Italian herbs
3 cups of cooked brown rice
1/4 cup of chopped onion
2/3 cup of chopped carrots
2 bunches of fresh spinach, steamed slightly (or 1 10-ounce package of frozen spinach, thawed) leftover vegetables added to taste
3 cups of shredded sharp cheese

In a large bowl, beat the milk, oil, and eggs until well blended, then mix in the seasonings. Next, add all of the remaining ingredients except for 1 cup of the cheese, and mix well. Now, transfer the ingredients to a lightly greased 3-quart casserole dish and place the remaining cup of cheese on top. Bake at 400°F for 1-1/2 hours.

RSS | Comments | E-mail | Print