Tag Archives: cornmeal

Ratatouille and Sausage Potpie with Cornmeal Biscuits

19 Monday Nov 2012

Posted by in Entree, Meat

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This recipe is adapted from the New York Times. What an excellent and hearty meal!

INGREDIENTS

Cornmeal Biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup sour cream or plain whole milk yogurt
  • Milk

 

Ratatouille:

  • 1 large eggplant (1 1/2 pounds) cut into 1-inch chunks
  • 3 small zucchini ( 3/4 pound), cut into 1-inch chunks
  • 7 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 pound Italian turkey or chicken sausage, casings removed
  • 1 large onion, cut into 1-inch chunks
  • 2 red peppers, cored and cut into 1-inch chunks
  • 3 large garlic cloves, finely chopped
  • 28 oz can whole tomatoes, chopped
  • 1 tsp dried thyme
  • 2-4 tbsp pesto

DIRECTIONS

  1. For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use.
  2. Preheat oven to 450 degrees.
  3. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
  4. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
  5. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme; simmer gently until tomatoes are cooked and mixture is stew-like, about 5-10 minutes. Stir in the sausage, roasted vegetables and pesto. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
  6. Drop soup spoon size spoonfuls of biscuit on top of ratatouille mixture. Brush biscuits lightly with milk.
  7. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.
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Tamale Pie

12 Saturday Mar 2011

Posted by in Dinner, Entree, Lunch, Meal, Recipe, Vegan, Vegetarian

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This Tamale Pie is a TASTY variation of a vegetable pot pie. As someone who grew up on Tex-Mex food, I absolutely love this dish and make it quite often with all sorts of different fillings. This particular variation uses butternut squash, winter greens and potatoes. Top with organic sour cream and Tomatillo & Cilantro Salsa and serve with Mexican Cabbage Salad or a simple green salad.

Adapted from Moosewood Restaurant Celebrates Cookbook.

INGREDIENTS

  • 2 cups chopped onions
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1 jalapeno (seeded if you don’t want it to be as spicy)
  • 1 tbsp extra virgin olive oil
  • 2 tsp ground cumin
  • 1 cup water
  • 1 cup vegetable broth
  • 1 large buch swiss chard or kale
  • 2 cups potatoes (no need to peel if they are organic, just scrub well)
  • 2-3 cups peeled and cubed butternut squash or sweet potatoes
  • 1 tbsp lime juice
  • 1 1/2 cup shredded organic cheddar cheese
  • 1 cup cornmeal
  • 2 tbsp unbleached, organic white flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup diced red bell pepper
  • 1/2 cup fresh cilantro, minced
  • 2 organic, free-range eggs, beaten
  • 1/2 cup organic buttermilk
  • 2 tbsp extra virgin olive oil

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large stockpot, saute onions, garlic salt and chili in the oil until the onions start to brown, about 10 minutes. Stir in the cumin. Add the water, broth, potatoes and butternut squash. Bring to  boil. Reduce the heat and simmer for about 15 minutes. Add kale/swiss chard and simmer for an additional 5 minutes, until the vegetables are tender. Stire in the lime or lemon juice, transfer stew to a 9X13-inch baking pan (prepared with cooking spray). Sprinkle on the cheese.
  3. In a bowl, stir together cornmeal through cilantro. In a separate bowl, combine the eggs, buttermilk and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread evenly to cover.
  4. Bake for 30 minutes, until a knife inserted in the topping comes out clean.
  5. Serve hot, topped with sour cream (if you aren’t vegan) and Tomatillo & Cilantro Salsa.

Green Chili Cheddar Cornmeal Muffins

20 Sunday Dec 2009

Posted by in Dinner, Lunch, Recipe, Side, Vegetarian

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Delicious, savory, and moist cornmeal muffins. Serve with a hearty stew or chili, such as Winter Chili with Collard Greens. Adapted from Moosewood Restaurant New Classics.

INGREDIENTS

  • 1 cup organic cornmeal
  • 1 1/2 cups unbleached white flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp granulated, organic sugar
  • 1 1/2 cups shredded, organic Cheddar cheese
  • 2 organic, cage-free eggs
  • 1/2 cup organic canola oil
  • 1 1/4 cups skim, organic milk
  • 4-6 oz canned, diced green chilies

DIRECTIONS

  1. Preheat oven to 350 degrees F. Prepare a standard 12-cup muffin tin by coating the cups with cooking spray or lining them with paper liners.
  2. In a large bowl, sift together cornmeal, flour, baking powder, salt and sugar. Stir in the cheese. In a separate bowl, lightly beat the eggs. Stir in the oil, milk, and green chilies.
  3. Make a well in the dry ingredients and pour in the liquid mixture. Stir just to combine without over mixing.
  4. Spoon about 1/4 to 1/3 cup of batter into each muffin cup.
  5. Bake for 20-30 minutes, until golden brown and a knife inserted in the center of a muffin comes out clean. Cook on a rack.

Cornbread

12 Saturday Dec 2009

Posted by in Bread & Dough, Recipe, Side, Vegetarian

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This is a hearty, moist and subtly sweet cornbread recipe from Moosewood Restaurant New Classics cookbook. Serve with a hearty soup or stew, such as Mexican Lentil Stew or Tortilla Stew with Roasted Turkey.

INGREDIENTS

  • 1 cup organic cornmeal (or corn flour – for a lighter cornbread)
  • 1 cup organic whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 organic, free-range eggs
  • 1/4 cup organic canola oil
  • 1/3 cup organic brown sugar
  • 1 cup organic low-fat plain yogurt
  • Butter
  • Honey

DIRECTIONS

  1. Preheat oven to 400 degrees F. Using cooking spray, evenly coat a 9-inch square baking dish.
  2. Combine the cornmeal, flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, oil, brown sugar and yogurt.
  3. Stir the wet ingredients in the dry ingredients until just blended (be careful not to over mix).
  4. Spread the batter evenly in the prepared baking dish. Bake for 20 to 25 minutes, until golden brown and a knife inserted in the center comes out clean.
  5. Serve with butter and drizzled with honey.

Multigrain Pancakes with Fruit

31 Saturday Oct 2009

Posted by in Breakfast, Recipe, Vegetarian

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This is a hearty, breakfast pancake recipe. Unlike most pancakes, you won’t be hungry 2 hours after eating these. The recipe calls for fresh apples and raisins, but the pancakes are also delicious with frozen raspberries and/or blueberries.
INGREDIENTS
  • 1 ½ cup spelt flour
  • ½ cup unbleached, all-purpose flour
  • 1 cup oats
  • ¼ cup yellow cornmeal
  • 3 tsp baking powder
  • 1 tsp kosher salt
  • 1 ½ to 1 ¾ cup skim milk (use less for denser pancakes or more for lighter, fluffier pancakes)
  • 2/3 cup plain, low-fat yogurt
  • 2 tbsp canola oil
  • 2 eggs
  • ¼ cup brown sugar
  • 1 large apple, peeled, and finely diced
  • ¼ cup golden raisins (optional)
  • 1/4 tsp cinnamon (optional)

DIRECTIONS

  1. Combine first 6 ingredients; stir well and set aside.
  2. Combine milk through brown sugar in a separate bowl, whisk until combined well.
  3. Add to flour mixture, stirring until smooth. Fold in diced apple and raisins.
  4. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup.