tempeh chili

 This was tasty and smooth (none of the high acid heavy seasoning that gets me sometimes).  It's also easy to mix up so here's where I got the idea and below is what I did.

Ingredients

• 8 oz tempeh, grated
• 1 onion, chopped
• 1 celery stalk, chopped
• pickled jalapenos + marinated red pepper, chopped (or 1 chopped bell pepper)
• 4 cloves garlic, minced
• 1 pint jar passata (they used 3/4 cup tomato sauce + 1 cup water)
• quart jar black beans (they used 1 can each black & kidney and drained and rinsed but i didn't because I'd cooked them myself)
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp chili powder

Heat about 2 Tbsp oil and add the tempeh and cook until lightly browned, about 5 minutes. 

Add onion, celery, pepper and cook another 5-10 minutes.  Add garlic, cook another few minutes

Add tomato sauce + water combination, beans, spices.  Bring back to a simmer, and simmer for about 30 minutes.  

It's great topped with sour cream, green onions, cheese, etc. and served with cornbread  

chipotle bean and sweet potato burritos

 These burritos were quite tasty and nice umami without cheese. 

Ingredients

Yield:10 burritos

• ¼ cup vegetable oil, such as avocado
• 1 medium onion, diced
• 4 garlic cloves, minced
• Kosher salt (such as Diamond Crystal)
• 5 to 7 chipotle chiles in adobo sauce, roughly chopped
• 5 Roma tomatoes, diced
• 1 medium sweet potato (12 to 16 ounces), peeled and diced
• 2 cups low-sodium vegetable or chicken stock, or water
• 2 (15-ounce) cans beans, such as pinto, Great Northern, cannellini or a mix, drained
• 10 burrito-sized (10-inch) flour tortillas, at room temperature or warmed (see Tip)
• Mexican crema, or sour cream (optional)
• Tender greens, such as baby spinach, arugula or mesclun mix (optional; see Tip)

Preparation

1. Step 1

   Heat oil in a large skillet on medium. Add onion and cook, stirring occasionally, until translucent and beginning to brown, 8 to 10 minutes. Add the garlic and 2 teaspoons salt, and cook for another 5 minutes. Add the chopped chipotles along with their sauce and cook, stirring frequently, until fragrant, about a minute.

2. Step 2

   Add the diced tomatoes and cook until they start to melt and get soupy, about 10 minutes. Add the sweet potato and stock, bring to a boil, lower to a steady simmer and cook until the sweet potato is fork-tender and the tinga is reduced and slightly thickened, 12 to 15 minutes. Add the beans, mash the mixture to your desired texture and simmer for 3 more minutes to heat beans through. Taste for salt.

3. Step 3

   Assemble burritos one at a time: On a work surface, spread a tortilla with 1 tablespoon crema, if using, then, using a slotted spoon, scoop about ¾ cup of filling on top of the tortilla near the edge closest to you. Top with greens, if using. To close the burrito, fold the left and right sides of the tortilla over the filling, then starting with the side closest to you, roll up the burrito, folding the top sides of the tortilla towards each other as you roll. Place the burrito seam-side down on a serving platter. Repeat to make remaining burritos. Serve immediately, with crema and salsa roja, if desired.

Tips

• If you’d like, warm the tortillas in a large cast-iron skillet over medium-high until toasted in spots and pliable, about 1 minute each side.
• To freeze the burritos for later, omit the optional greens during assembly and place the burritos on a parchment-lined sheet pan as you assemble them, making sure none of the burritos are touching. Freeze the burritos for 1 to 2 hours, until solid enough to move. Once they are almost frozen solid, place in a tightly sealed container and freeze for up to 6 months. To reheat, wrap the frozen burrito in parchment paper and microwave for 3 minutes on high. Let stand 2 minutes before serving.

 

 

another minestrone

Zucchini to use up, I'm following this recipe (sort of) for minestrone.  

• pasta (elbows or another small shape are nice), about 1 cup dried
• onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2-4 cloves garlic (depends on size)
• 1 zucchini, chopped
• 1 cup green beans (in shorter lengths)
• tomatoes and water (1 15 oz can diced tomatoes + 6 cups of water, or whatever tomato/water combo worked - I used passata for most of it)
• bouillon (or use broth)
• 1 tsp paprika
• 1/2 tsp dried rosemary (or fresh)
• 1 tsp dried basil (or fresh)
• 1/2 tsp dried thyme (or fresh)
• 1/2 tsp dried parsley (or fresh) 
• salt, pepper
• parmesan rind piece 
• bay leaf
• can (or equivalent) of beans: white beans, kidney beans, or cranberry beans  

Saute carrots, celery, and onions until beginning to soften (about 5 minutes).  Add garlic and saute gently for a minute or two.  

Add zucchini and beans (and any other vegetables, though leafy greens should come later), beans, spices, tomatoes, water, parmesan rind, etc.  

Cook about 30 minutes until vegetables are cooked but not soft.

Cook pasta separately and add in (unless the whole pot of soup is getting eaten then).   

farro white beans roasted and green vegetables salad

I just made a huge salad based on this, with a lot of modification, and it's very good.  And it's really huge so I'll be sharing a lot.  I'll eat it for breakfast throughout the week.  

Ingredients

• 1/2 cup farro, cooked
• 2 large carrots cut into matchsticks
• 2 large leeks in1/4" slices 
• crushed red peppers
• olive oil
• small head radicchio, thinly sliced
• 1 red bell pepper chopped (I used roasted red pepper)
• 1 can white beans, drained and rinsed
• 1 cup halved cherry tomatoes (I used sundried tomatoes, maybe 1/4 cup)
• 1 clove garlic, finely chopped
• fresh parsley
• fresh thyme (or dried)
• juice of 1 lemon  
• salt and pepper
  
• 3 cup salad greens (I used erba stella)
• 1/2 cup crumbled goat cheese or feta 
• nuts for serving 
  

Cook farro.  Toss carrots and leeks with 1 T oil and some red peppers, roast at 400 degrees for about 25 minutes. 

Into large bowl: radicchio, pepper, tomatoes, beans.  Add roasted vegetable and farro.

Into small bowl: lemon juice, 1/4 cup olive oil, garlic, salt and pepper, thyme.  Stir into vegetables.  Add greens and cheese. 

I sprinkled with some pistachios, will also be good with chopped almonds or pecans.

black bean burritos

 I got this recipe for black bean burritos from the NYT, and I modified it a bit.  The beans are also great as a dip.

Ingredients

• ¼ cup safflower or canola oil
• ½ cup finely chopped yellow onion (from 1/2 medium onion)
• ½ cup finely chopped green bell pepper (from 1/2 pepper) (poblano or other peppers would be good)
• salt and black pepper
• 2 garlic cloves, minced
• 2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained (I don't drain them because I can them myself; I just add 2 pint jars entirely and do not add water)
• ½ cup store-bought or homemade pico de gallo or salsa
• ¼ teaspoon smoked paprika
• 6 (9- to 10-inch) flour tortillas
• 2 cups (8 ounces) shredded sharp Cheddar (this is a lot of cheese; I use considerably less)
• Sour cream and hot sauce, for serving 

Preparation

1. In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
2. Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
3. In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

 

white bean swiss chard pasta

I found this "recipe" here.

Greens and White Bean Pasta

 

Cook a few thinly sliced garlic cloves in olive oil in a deep skillet until fragrant.

Stir in a pinch of crushed red pepper flakes, followed by thinly sliced kale or Swiss chard leaves with the ribs removed. Cook, stirring often, until wilted.

Then add rinsed canned cannellini beans and cook until heated through.

Toss with cooked farfalle (bow-tie pasta) and plenty of finely grated Parmesan. Squeeze with lemon juice over just before serving.

moros y cristianos

Black beans and rice, so very nice!  I like the sentiment of Moors and Christians living together in harmony, and I've long liked rice and beans.  This is one of my favorite parts of Cuban meals. I rarely eat it these days because rice seems to be a food that just makes me hungry again soon, but I have a last-minute potluck and no desire to buy anything.  So, moros y cristianos it is.  This recipe looks good (with modifications):

Ingredients
-1 T olive oil
-1 small onion finely chopped (about 3/4 cup)
-1/2 green bell pepper (I'll put in 1 small yellow pepper)
-4 cloves garlic, minced
-1/2 tsp Goya Adobo with pepper (I don't have, so using salt, pepper, a splash of turmeric)
-1/2 tsp sugar
-1 tsp oregano (scant)
-salt and pepper
-1 can black beans (I like the ratio better with 1.5-2 cans)
-water or broth
-1 bay leaf
-1 cup white rice (dry)
-1 tsp white vinegar

Directions
Heat oil, cook onion & bell pepper until soft.  Add garlic, sugar, Adobo, oregano, salt, pepper, and cook about another  minute, until fragrant.

Drain beans with liquid into measuring cup; add liquid to 2 cups (note: if I drain 2 jars of homecanned black beans and then add 1 jar of homecanned stock, it comes to a bit more than 2 cups, so I add a bit more rice, and that makes 2 jars of black beans work out great).  Add liquid and bay leaf to pot.  Bring to a boil.

Stir in black beans and rice, bring to boil.  Simmer, covered, about 25 minutes until rice absorbs water.  Stir in vinegar.  Remove rice from heat and let it sit about 5 minutes.

zucchini black bean rice skillet

Edit, modification:

 

- chop and sautee 1 onion, then add

- chopped garlic & 1 chopped zucchini, cook lightly

Drain 1 jar of black beans, add water to 1 cup liquid

- add to pan 1 can tomatoes & 1 small can chilies & can of beans, cook a bit, then add

- 1 cup liquid & 

- 1/2 c. rice

- 1/2 tsp oregano

Bring to boil, lower heat to simmer and cook about 15-20 minutes.

 

Check salt & pepper, serve with cheese

****

 

Always looking for more ways to eat beans and vegetables, I came upon this recipe, which I modified somewhat.  I don't know that I'd want to eat it every day, but it's a nice way to use things on hand.

Ingredients:
Rice (cook earlier; I used 1 cup brown rice dried in rice cooker and then used it all)
1 can/jar black beans (rinsed, drained)
1 can diced tomatoes (including fire roasted, with peppers, etc., with liquid)
1 small-ish zucchini
1/2 onion
1/2 pepper
1/4 tsp oregano
1/2 cup shredded cheese 

**
Heat oil.  Saute onion a few minutes, then add pepper and zucchini and cook until onions are translucent.

Add beans and tomatoes and oregano; head until boiling.  Add rice and stir to heat up.  Add cheese and eat. 

beet greens and white beans

I made this dish one day this week based on what I had lying around, and it was very good.  I am especially enjoying it with toasted sourdough bread.  I even brought over a visitor to eat the leftovers of it with me. 

Saute:
-shallots, garlic

Add in:
-coarsely chopped beet greens (or swiss chard)

When it's beginning to wilt, add in:
-pint jar of white beans (no draining, no rinsing)
-dash of vinegar (I used apple cider)
-a little bit of honey
 -pine nuts

Did I forget anything?  I wish I'd written it down sooner.  It was really good!  


 

black bean dip

I have A LOT of black beans.  They were on sale and so I have approximately 1,500 pounds.  OK, actually it's only 15 pounds, but that is still A LOT of black beans.

So I'm looking for things to do with them.  I can them up and then what? 

And here's for black bean dip!  Super quick and tasty.

Put into a food processor and whirl it up:

-a pint jar of black beans (recipes said to drain them but I think it makes it too dry)
-1 clove garlic chopped
-cilantro
-onion (not too much or it's too strong - maybe 1/4 cup?)
-cumin (1/2 tsp)
-chili powder (1/2 tsp)
-salt
-pepper
-lime juice (1 Tbsp)
-jalapeno or canned peppers

yumm sauce and bowls

There is a restaurant in Oregon called Cafe Yumm that serves yumm bowls.  These are rice and beans with accoutrements, including a super tasty sauce over it.

There are several recipes for it, and I sadly don't appear to have saved that recipe from last year when I had a hankering.

I'm digging through my cupboards for things to eat, and I have over ten pounds of black beans to use up, so Yumm comes to mind.

This one allows me to use soybeans (which were hard to find!  I wanted to get some to make tempeh, and nobody could find them for me; I had to go to a crusty old food store when visiting a friend.  They're doing a "quick soak" right now).

1⁄2 cup canola oil (preferably cold pressed)
1⁄2 cup almonds (for a creamier sauce, use almond flour)
1⁄3 cup nutritional yeast
1⁄2 cup garbanzo beans, cooked
1⁄4 cup soybeans, cooked
1⁄2 cup filtered water (important for flavor)
1⁄2 cup lemon juice (fresh is best)
1-2 garlic clove (small to medium size)
1⁄2 teaspoon salt
1 1⁄2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon dried cilantro

• In a blender or food processor blend almonds beans and oil.
• Add all other ingredients and puree until creamy smooth.
• Cover and let stand in the refrigerator for one hour.

(It does freeze pretty well.)

****

Here's a recipe from the Seattle Times and a cookbook:

Makes 1½ cups of sauce
¼ cup extra-virgin olive oil
¼ cup raw almonds
1/3 cup water
¼ cup cooked chickpeas, drained and rinsed
¼ cup nutritional yeast
2½ tablespoons lemon juice
1 teaspoon garlic, minced
¼ teaspoon salt
¾ teaspoon curry powder
½ teaspoon dried oregano
½ teaspoon dried cilantro


In a high-speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth. Add remaining ingredients and blend until smooth. Transfer to a small bowl, cover and refrigerate until serving.
From Sarah Matheny , “More Peas, Thank You” (Harlequin, $21.95), Austin American-Statesman

***
Here's another, more like what I made before I think.

Ingredients

Yumm Sauce:

• 3/4 cup canned garbanzo beans drained & rinsed
• 1/2 cup oil
• 1/2 cup water plus additional as needed to thin
• 1/2 cup almond flour (can make it like this)
• 1/3 cup fresh lemon juice 3-4 lemons
• 1/3 cup silken tofu
• 1/4 cup nutritional yeast
• 2 garlic cloves crushed
• 1 1/2 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro
• ½ teaspoon mustard powder

Instructions

1. Add ingredients to a high-speed blender or food processor, and process until smooth. Transfer to a small bowl, cover and refrigerate until serving.
2. To assemble place about 1 cup rice in bowl, drizzle on Yumm Sauce, then top with 1/2 cup beans, avocado, tomatoes, olives, cheese, cilantro and top with greek yogurt or sour cream. Sprinkle with sesame seeds.
   
   
   

canning beans

So, a month or two ago, I bought a small electric pressure canner (a Carey or Chard). It was on sale and I can't pressure can on my stovetop (it's flat-top and temperature doesn't stay constant, plus I already cracked it so can't stress it more).  I bought it for a few reasons, including that I can can many leftovers.  Make a big pot of red beans and rice?  Eat a bit and can the rest.  Meatloaf.  That sort of thing.  It's pretty great. 

But also, because I want to can beans.  Because I prefer glass to metal, and the quality of the beans that I can buy, and no salt.  I want to control my food, and it's considerably less expensive than buying canned. 

I cooked some white beans and canned them, and they turned to mush.  Black beans were somewhat better. 

But then I discovered: I can can uncooked beans!  I just rinse and sort them, then put about 1/2 cup in a pint jar and fill up with water (leaving appropriate headspace), and can for 75 minutes pints, 90 quarts.  (I do pints.  Though maybe if I were really into making hummus I'd do garbanzos in quarts.) 

So, for the garbanzos that my friend sent me when I'd requested soybeans - they are right now in the canner. 

I'm thrilled!  My top three beans are garbanzos, black beans, and white beans.  I'll keep a stash on hand for easy tossing into food. 

I use Tattler lids which are a bit more fussy than the "regular" Ball or Kerr lids, but they are reusable many times.  In the event a lid doesn't seal, I put the jar into the fridge to use up quickly, or the freezer for longer storage.  I rotate through canned goods pretty quickly, but I just didn't have the freezer space to keep storing broth and beans and so many other things like that.  So, I'm stoked!

black bean tempeh

I made my first batch of tempeh and it turned out pretty good.

I got my starter from Cultures for Health.  If I like it enough to keep making it, I'll probably order from a place with larger volume for less cost.

I asked my friend to send me some dry soybeans in a package she was already sending, as they aren't available in stores here and to order them is pretty expensive and a larger quantity than I wanted.  So she did ... except that she's not much of a bean person, and she though that garbanzo beans and soybeans are the same thing.  (I'm now canning a pound of garbanzos ...)

Sigh.

Garbanzo beans have pretty tough hulls that require an extra labor-intensive step, which I was not feeling up to, and so I reached for the black beans.  I use a lot of black beans in a lot of things.  Their hulls are soft and don't require the dehulling step.

I followed the seller's directions, along with some info on-line.  The big issue is incubation.  Tempeh wants to be kept at 87 degrees Fahrenheit for an extended period of time. My kitchen is generally 59 degrees Fahrenheit.  That's a big difference.

I followed one person's advice to use an Instant Pot.  I had been testing this method for awhile and found that it will hold temps at about that with some water in the bottom.   So, after soaking the beans for about 20 hours and then cooking them for about an hour and 15 minutes, I mixed in the vinegar and starter.  Stir it well.  Disperse it.

The instant pot is small and it was frustrating to figure out how to put all those beans in there.  I used two plastic ziploc sandwich bags with some holes poked in with a knife.  I had to rig up two shelves, and the bottom bag was considerably warmer, so I'd switch them every so often.

After 12 hours, the tempeh is to be making much of its own heat.  I didn't see that happen then, but at  18 hours the bottom bag was up to 98 degrees so I turned off the heat.  Three and a half hours later they were below the temp range so I turned it back on.  Then I got frustrated and rigged up a friend's clamp lamp in my oven, but that wasn't great either.  Just the oven light on with the door closed was too cool.  The lamp on made it too hot and one bag kept getting hotter than the other.  (It's a 60 watt incandescent bulb; a 40 might have worked better.)  

It was a lot of babysitting and adjusting temperatures and propping doors and all that, but then I finally saw some mycellium action which was a little exciting.  OK, super exciting.

At 46 hours, the tempeh was formed into blocks, the mycellium pretty solid.  I was keeping a close eye for sporulation, wanting that to start to let me know for sure it was done.  But, I needed to use my oven for something else, so I called time.  I let it cool to room temperature and into the fridge.

The next day I took it out to take to work to share with co-workers, and I noticed there was some light gray around the holes, telling me that I had actually pulled it at the right time and that the incubation had worked pretty well despite the temperatures ranging pretty far outside the optimal range.

I fried it in some butter and my co-workers called it fabulous.  

And then I looked up a better incubation method, and I ordered a proofer.  I don't really need it for baking bread (sourdough seems to rise fine in my cold kitchen), but I can also make yogurt in it which will be considerably nicer than the cooler method I'm using now (which always ends up in me splashing water all over).  And it folds up, so not much kitchen space taken, which is nice.


It started at 7 pm on Friday and I ended it at about 5 pm on Sunday.  A weekend of babysitting fungus.  At least it was pretty tasty.  Fresh tempeh is SO much better than store-bought, there's no comparison.  

black bean patties

These black bean patties are tasty and will be amazing with the plantains I'm getting soon on the food buying club order.

I made them plain and ate them with sour cream but they can definitely be spiced up.  They were very tasty.

*2 cups cooked black beans, mashed with potato masher*
*1 egg
*1/2 c. panko (more if the beans are wet)
*salt and pepper

Mix together.  Form into eight small patties and fry in skillet for six minutes or so on each side.

Yum!


*I generally can beans in pint jars.  For this recipe, I use two pint jars, drained (with a couple of spoonfulls for the dog).  

minestrone with kale

This recipe for minestrone with kale is from the Weight Watchers website (minor modifications made).  It is super yummy!!

Ingredients

2 tsp olive oil

1 medium onion, chopped

1 stalk celery, chopped

3 cloves garlic, minced

2-3 carrots, chopped

2+ cups kale (I used almost a whole bunch from the supermarket)

2 leeks, washed and chopped

2 medium zucchini, quartered lengthwise and sliced 1/4 inch thick

28 oz canned crushed tomatoes with basil

1 tsp dried basil

1 tsp dried oregano

salt

pepper

4 cup broth (vegetable or chicken)

15 oz can white beans (such as Great Northern)

1 cup cooked whole wheat pasta, such as orzo

grated parmesan

Instructions

• Heat oil in a large pot. Add onion, garlic, celery, carrots; sauté over high heat until onion is transparent, about 7 minutes. Add kale and leeks; sauté until wilted, about 3 to 5 minutes.
• Add zucchini, diced tomatoes, broth, herbs and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.
• To serve, pour into bowls and sprinkle with cheese. Yields about 1 cup of soup and 1 1/2 tablespoons of cheese per serving.

chicken spinach enchiladas

Based on this.

Chicken spinach enchiladas

• 2 chicken breasts (about 8 oz. of cooked chicken meat)
• 1 small yellow onion (diced)
• juice of 1 lime
• 1 can diced tomatoes with jalapenos (partially drained)
• 1 can white beans (drained)
• 1 package taco seasoning
• 1 tsp garlic salt
• ½ cup light Greek yogurt
• 1 (6 oz) bag baby spinach
• 1 jar green salsa
• 8 corn tortillas

Instructions

1. Preheat the oven to 375F.
2. Heat 1 tbsp oil in a large saucepan and sautee the onion until slightly soft (about 3 minutes).
3. Add the can of tomatoes (with juices), lime juice, yogurt, and taco seasoning. Stir well to combine.
4. Bring mixture to a boil, stir in the chicken, spinach and drained white beans, then reduce heat to low and let simmer (about 20 minutes).
5. Place the tortillas between two damp paper towels and steam in the microwave until soft (about 15 second).
6. Fill each tortilla with 1/8 of mixture, wrap and place in a greased casserole dish.
7. Top enchiladas with verde sauce.
8. Bake covered for 20 minutes. Then remove cover and bake an additional 5 to 10 minutes to finish.

kale & white bean soup

Kale & White Bean Soup in a slowcooker

I never really understand my cravings, but when it's for dark leafy greens I don't argue.  This turned out really good probably due to homemade chicken stock and just enough sausage to flavor.  

Saute:
*1 onion, chopped
*1 rib celery, chopped (or celery seed)
*2 links of chicken sausage, chopped (Note to self: skip the sausage)
(green pepper to make it the trinity)

Then add:
*3 cloves garlic, minced

When they smell lovely, put into a slowcooker..

Add:
*2 cans white beans
*1 bunch kale, with the ribs removed, chopped (I used lacinato because it's pretty)
*4 c chicken stock (preferably homemade of course) (I've been using the Better than Bouillon vegetable lately and it tastes great though not so sure about all the ingredients)
*bay leaf
*black pepper

*optional: a Parmesan rind

Turn slow cooker on high, stir up, and let it cook for a few hours to meld the flavors.  

If not using a slowcooker, simmer until kale is at desirable consistency (depends on the type of kale), about 30-45 minutes. 


(Note: Homemade stock is so easy.  Whenever I get a rotisserie chicken, I save the carcass and freeze it if I don't want to deal with it.  Then when I have the vegetables on hand, I throw it in a slowcooker with onions, carrots, and celery.  It's fine if the carcass is still frozen.  Then I cover with water, add some bay leaves, and let it cook on low all day.  Let it cool down, then pour through a colander.  I don't need a clear broth so I take it like that and freeze in 4 cup portions for using later.) 

tamale pie

I brought back some Trader Joe's taco seasoning mix last time I visited the US and it needs to be used, so tamale pie it is! (If I want to make this in the future, I'll just my own mixture of spices. For whatever reason when I was standing there at TJ's, I just had to have that packet. Who knows my thinking.)

Crust: (Combine and put in bottom of pie tin or casserole)
1 cup cornmeal
2 teaspoons sugar
1/2 teaspoon salt
1 egg, slightly beaten
2 tablespoons vegetable oil
(1 cup whole kernel corn, drained)

Saute together in a little oil:
2+ small onions
3-4 cloves garlic

Add:
1# ground beef and cook until browned.

Take off heat and add:
taco meat seasoning packet
diced peppers (fresh or canned)
diced tomatoes (1 can) and/or tomato sauce
black beans (1 can - or kidney or pinto)
frozen or canned corn (I omit)

Stir together. Put on top of crust. Bake at 350 degrees about 30 minutes. Sprinkle with cheese and put back in oven to melt.

Eat with sour cream/yogurt and salsa and cilantro.

**

Update from August 2025 - this vegetarian tamale pie from NY Times popped up on a feed, and while it's more labor intensive (broiling peppers), it seems tasty and I plan to make it soon.  I think it may freeze well, which has become a common food prep thing for me which really helps when too busy to cook.  Bonus is that I have almost all the ingredients on hand (only need to pick up jalapenos, as I pickled them all yesterday), and I have just about that amount of cornmeal needing to be used up.  

Ingredients

Yield:6 to 8 servings

For the Chili

• 1large red or white onion, halved
• 2jalapeños, halved lengthwise and seeded (if desired)
• 1poblano or green bell pepper, sliced in half lengthwise, seeds removed
• 2tablespoons extra-virgin olive oil, plus more for brushing
• 1¾teaspoons kosher salt (such as Diamond Crystal), plus more as needed
• 1(28-ounce) can whole plum or diced tomatoes
• 3fat garlic cloves, finely grated or minced
• 2tablespoons mild or hot chili powder, more as needed
• 2teaspoons dried oregano
• 1¾teaspoons ground cumin
• 3(15-ounce) cans black or pinto beans, drained and rinsed
• 1cup chopped fresh cilantro leaves and tender stems (optional)

For the Cornbread

• ¾cup/135 grams fine cornmeal
• 2tablespoons all-purpose flour
• 1½teaspoons baking powder
• ½teaspoon kosher salt
• 1large egg, at room temperature
• ⅓cup/80 grams sour cream or whole-milk yogurt, plus more for serving
• ¼cup/57 grams unsalted butter, melted and cooled
• 2teaspoons honey
• 2scallions, whites and greens thinly sliced, plus more for serving
• 1cup grated Cheddar (optional)

Preparation

1. Step 1

   Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.

2. Step 2

   Slice remaining onion half into ½-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.

3. Step 3

   Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and ¼ teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)

4. Step 4

   Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1½ teaspoons salt and cumin, and cook until spices darken, about 30 seconds.

5. Step 5

   Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.

6. Step 6

   While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.

7. Step 7

   In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.

8. Step 8

   Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.

chili

I've been really struggling to find my groove with food here in Liberia - it's hard to shop, etc. Non-Liberian food is available at supermarkets, but expensive (cream cheese for $9) and hit-or-miss. Even things regularly stocked, there's no guarantee it will be there. Liberian food is sold in markets, but none seem to be walking distance from me or I can't find them. It takes knowledge that I don't yet have and time to prepare that I definitely don't have.

So, I eat a lot of fake Pringles and cheap Turkish cookies. A lot. Too many dinners.

Chili is now added to my repertoire. Note to self: if I'm carrying the bags of cans home, they're heavy.

******
Saute:
onion (4 small Liberian ones)
garlic (4 cloves)
3/4# ground beef (even the cows are skinny here: that was some lean beef)

Find a can opener (or a knife, or whatever works):
2-3 cans beans (or cook up a bag of black beans)
1 small can tomato sauce
1 large can peeled canned tomatoes (chop if whole)
1 1/2 T cumin (but I am a cumin freak)
1 tsp paprika*
1 tsp cayenne pepper*
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon balsamic vinegar

Add the beans & tomatoes & spices to the beef & onions/garlic and let it simmer for at least 15 minutes (longer is better).

I like to eat it on rice or with cornbread.

(*Or if have chili powder, use 1 1/2 Tbsp in lieu of paprika and cayenne pepper.)

tamale pie in the slow cooker

From Stephanie's wonderful crockpotting blog. 

Spray cooking spray into the crockpot first. 

Filling.  Mix together and put into crockpot:

• 2 jars black beans 
• 1 can tomatoes (rotel)
• 1 can corn (or frozen equivalent)
• cheese, about 1/2 c. shredded
• onion diced
• spices (taco seasoning mix or):
• 1 T chili powder
• 1 T cumin 
• 1 tsp paprika
• 1 tsp oregano  
  
• Optional meat: I would brown it with onion, then add it. 

Topping, mix together and put on top:

• 1/2 c cornmeal
• 1/2 c flour 
• 1/2 tsp baking power
• 1 tsp sugar 
  
• 1/3 c milk
• 1 egg
  

Turn on crockpot. On high, in my pretty hot crockpot, it was done in about 4 hours.  Stephanie sad on low it was 6 hours for her. The top middle didn't really brown, but it got hard so that's good enough. It did stick to the crock, so spraying is worth it.