Wednesday, July 1, 2009
Happy Fourth of July everyone! This is my favorite week of the year, I think. I celebrate our anniversary, my birthday, then the 4th of July, all in one week. If I'm lucky, I get to have a ripe tomato this week, too. Honestly, that's all life's about, right? True love, happiness, and home-grown tomatoes.
This week, Publix has Georgia corn on sale 5/$1. Around here, that's the same price as driving out to the farm to pick it up. Definitely a stock up price. So, to celebrate corn season, this week's meal features it. For another corny meal (haha), there's always tortilla soup, which is equally great. This week's meal is tamale pie from Moosewood Low-Fat Favorites. I don't use my big oven in the summer, preferring my toaster oven (so the house doesn't get heated up). Half of this recipe makes a good amount for the pyrex that fits in the toaster oven. That half will feed the four of us, but without leftovers (a meal for four is usually enough for the four of us, plus 1 serving for lunch the next day).
This is a good summertime recipe cause it uses zuchinni. :) Also, it should be noted that Moosewood tends to use a whole lot of different spices. I always have all of them, cause I collect spices the way some people collect shoes. If you don't have one or more, just leave it out or use taco seasoning. It'll still taste good. Also, this is a great dish for CSA/garden people. It'll hold any and all vegetables and still taste good. Even eggplant can be hidden from unsuspecting husbands in this pie.
adapted from Moosewood Restaurant's Low-Fat Favorites
2 tsp olive oil
3-4 medium onions, chopped (I get tired of chopping after 2 usually)--$0.50
3 tbsp minced garlic
2 tsp dried oregano
1½ tbsp ground cumin
1 tbsp ground coriander
1 small zucchini, diced (I have no idea the price on this)--$0.50
5 ears of corn, cut off the cob--on sale 5/$1--$1
(about 2 cups each of all veggies)
1-2 medium jalapenos, minced
2 cups canned crushed tomatoes--on sale 2/$1.39--$0.70
2 cups pinto, black or kidney beans--use dried--$0.25
salt & pepper to taste
grated cheddar (about 1 cup)--on sale 2/$4--$1
for the cornmeal topping, I use a half cornbread recipe:
1 cup self-rising cornmeal--$0.10
5 T milk (buttermilk or sweet; doesn't matter)--on sale $2.25/gal--$0.05
1 T oil
Cook the onions and garlic in the olive oil, covered, on medium heat, for ~10 minutes. Add cumin, coriander, oregano and enough water to prevent sticking, and the carrots, cover, cook for 5 min. Add zucchini & jalapeno, cover and cook for 5 more minutes. Stir in the tomatoes and beans, cover, cook for 10 minutes. (If it looks very wet, remove the cover half-way through.) Remove from heat and add salt and pepper to taste.
Coat a casserole dish with cooking spray and spread the vegetable mixture on the bottom, sprinkle cheese on top.
In a mixing bowl, combine cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl, mix together the beaten egg whites, buttermilk and oil. Gently fold the wet ingredients into the dry until just mixed. Pour the batter over the vegetable mixture, pressing it down a little with a spatula. Bake for 30-35 minutes at 400°, until the top is golden.
Add 1/4 of a watermelon as a side dish--on sale $4.99--$1.25
Total cost of this meal--$5.43
I hope you like this bargain meal. As always, check out $5dinners for more inspiration.