arugula, green beans, yellow squash, long green peppers, zucchini, jalapeno peppers, cucumbers, green onions, radishes, white potatoes
this week, i started using recipes from a low glycemic cookbook. lots of awesome stuff in here. however, as usual, i made some modifications. for this recipe, i also changed the title. it was originally called corn and bean tamale pie. but – since my father grew up in southern california – i know what a real tamale is. and while this is DELICIOUS, it ain’t a tamale.
1 onion, chopped
2 teaspoons minced garlic
2 green bell peppers, chopped
2 tablespoons olive oil
3 tablespoons cuman
3 medium tomatoes, chopped
1 (15 ounce) can black beans
2 ears of corn, kernels cut off of cob
1 tablespoon of fresh oregano
1/2 teaspoon salt
1/2 additional teaspoon salt (for polenta)
1/4 teaspoon of ground black pepper
1 cup uncooked coarse polenta
1 tablespoon whole grain flour
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup 2% milk
1 tablespoon melted butter
1/2 cup grated cheddar cheese
preheat oven to 425F.
saute onions, garlic and peppers in olive oil over medium high heat for 5 minutes. add cuman, oregano, salt, pepper, tomatoes, black beans and corn. turn heat down to medium low. cook, uncovered, for 10 minutes.
in a separate bowl, mix polenta, flour, salt, baking powder, egg, milk and butter to form a thick batter.
pour bean and corn mixture into a 9×13 glass baking dish. spoon polenta over top and spread evenly.
bake for 30 minutes. remove from oven. add cheese to top. continue to bake for additional 5 to 10 minutes.
so, this week’s eggplant went to a new adventure in two ways. 1. i wanted to make eggplant into something other than parmesan. 2. i’ve recently gone on a glycemic index diet at the suggestion of my doctor. luckily for me, pretty much everything in my veggie box this week is gi-friendly.
so to the google i went! and i came up with this. as usual, i degorged my eggplant first. (lay the slices on a paper towel and sprinkle each side with salt. let sit for 15 to 30 minutes. when finished, wash all the liquid and salt off of the pieces. pat dry.) this pulls all the bitter liquid out. also, per the suggestion in the original recipe, i layered sauce, then veggies, then cheese. i used organic spinach and mushrooms, eggplants and bell peppers from my csa box, and fresh mozzarella.
update: oct. 10
last night, i went to make these and realized i was out of eggs. so i’ve come up with a new way of breading that is actually better than my old way! dissolve 3 tbsps of cornstarch in 1/3 cup of 2% milk. not only does it make the bread crumbs stick better when coating, it also holds them together better during baking. i will certainly be using this technique in the future!
first things first – photography pimento cheese is probably one of the hardest things i’ve ever done. so, i apologize for the picture. but it was the best that i could do. i considered not posting because this is a visual blog, and i felt the photography was lackluster. but that would require depriving you of this recipe. which i simply cannot do.
i made this recipe for a TON of people at a tailgate. so feel free to scale it down.
2 lbs of sharp cheddar cheese (block)
2 jars of pimento cheese (7 oz. each)
10 to 12 banana peppers, diced
5 tablespoons of mayonaise
shred the cheese. DO NOT BUY PRESHREDDED CHEESE. it will be too dry. mix cheese, pimentos, banana peppers and mayonnaise in a bowl. i would suggest starting with half the mayo at first, and then adding more as needed to get the consistency you like. i started with 2 tablespoons and ended up at about 5, but it’s really a matter of preference. chill overnight for best results.