New Menu Night: Tamale Pie

Do you ever read through a recipe and think, well I like this ingredient, but not that, and definitely not this, and gosh, I don't even have that one!  Well, that is where I found myself.  I wanted to try something new.  Tamale pie sounded curiously yummy.  The problem was I couldn't find a recipe that I really liked.  I wanted to make it dairy free, I didn't want to use beans,  I wanted peppers in the dish, and I wanted to use up the cilantro before it went bad.  No such luck.  So I decided to wing it.  This is really a conglomeration of several things I liked about various recipes and ingredients I just felt like adding or that sounded good. 

It is always a bit scary to produce a new menu item, especially one you messed with, but the results were awesome!  My family loved this.  I am sure this will be one of those menu items that is asked for on a regular basis. 

Tamale Pie

2 lbs ground beef
1 onion chopped
3 cloves of garlic minced
1 package of frozen mixed peppers thawed and chopped (or you could chop fresh peppers)
1 can diced tomatoes
1 can diced green chilies
1 large can of tomato sauce
1 can of corn drained
1/2 of one bunch of cilantro chopped
1-2 tsp chili powder
1/2 tsp cumin
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 cup cold water
1 cup corn meal  (I used Bob's Red Mill Gluten Free Cornmeal)
1 cup water (this is a second cup)
1 tbs butter (I used Earth Balance)
1/2 tsp salt

Preheat oven to 350 degrees.  Brown hamburger with onion and minced garlic.  Drain.  Add peppers, diced tomatoes, corn, chilies, tomato sauce, spices, and cilantro.  Simmer briefly and pour into 9x11 inch pan. 

Make the cornmeal topping.  In a small bowl, whisk cold water and cornmeal until smooth.  Set aside.  Place remaining cup of water, butter, and 1/2 tsp of salt in a sauce pan and bring to a boil.  Add the cornmeal mixture to boiling water.  Cook and stir over medium heat until thickened.  It should not be runny.  This may take two minutes or so. 

Spread cornmeal mix evenly over the pie filling.  Make sure to cover the entire top.  Bake uncovered at 350 degrees 50-60 minutes until crust is done.

You can top the tamale pie with sour cream and shredded cheese if you like.

Holy Cow!

I have to admit, I was amazed today.  I had absolutely no clear idea just how expensive meat is at the grocery store.  I have completely taken for granted the fact that Dan, Allspice, and Cinnamon have blessed our house with food for the freezer each deer season.  We eat a lot of venison.  Each year we process the meat ourselves, saving some money, and bring in the meat to have it ground into hamburger.  When I take into consideration the deer tags and the processing fee, I pay about a dollar a pound.  I haven't had to purchase hamburger in the store for a long time and so it took me by surprise when I was looking today just to see how much it was.  $2.18 a pound, when buying in bulk, was the cheapest I found.  That can really put a crimp in your budget!

I was similarly surprised by the cost of bacon and pork products.  We raise two pigs each year.  This year, a more expensive year than typical, our pork costs $2.89 a pound whether it is ground pork, bacon, ham, pork chops, or even ribs.  After looking at the prices at the store, I will try not to complain when my kids are off dancing or camping, leaving me to feed the pigs.  Even when they tip the food bin over causing me to fetch it.  Even when it results in being pig kissed by two grinning swines with incredibly dirty noses.

Yes, this is the pig that kissed me!

Speaking of hamburger, tonight we had tacos.  This is a definite menu item each month.  Paprika would have it each week if she were in charge of the menu!  It is her favorite meal. 

When I make tacos, I usually fry four pounds of hamburger.  We use some for dinner and I freeze two containers to use at a later time for quick menu nights.  This is simple to do and a real time saver.  I use the method of batch cooking whenever I can.

For tacos we have the usual components like refried beans, sour cream, lettuce, olives, avocado, cheese, and tomatoes.  When tomatoes are out of season or when I do not have any on hand I do something different.  A few winters ago, when tomatoes were expensive and looking less than appetizing, I came up with this "taco topper".  It is a family favorite and is often requested over fresh tomatoes.

TACO TOPPER:

1 can diced tomatoes (do not drain)

1 can black beans, rinsed and drained

2 cloves of garlic minced

1 onion chopped

16 oz package of  peppers (red, green, yellow), thawed

olive oil

Mrs. Dash Fiesta Lime seasoning

In a skillet saute your onion and garlic in olive oil until translucent.  Add peppers, black beans, and the tomatoes and juice.  Cook over medium heat.  Add Mrs. Dash Fiesta Lime seasoning (I am pretty liberal with this) to taste.  Continue to cook over medium heat until juices are absorbed.  We top our tacos with this mix, as well as, use it the next day on leftover quesadillas.  Tonight our taco meal came to approximately $10.15.  The Taco Topper itself was $2.78.  It would have easily fed six and we have enough leftovers for tomorrow's  lunch: quesadillas.

I am sure this post will quickly become Dan's favorite, since I am basically giving him the double thumbs up to his deer hunting.   So, this weekend when deer season opens, I am sure to hear, "Honey, I am only trying to help the budget!"