Pulled Pork Tamale Pie

I make Pulled Pork quite often and end up with tonnes of left over Pulled Pork; there are only so many Pulled Pork Sandwiches Luke can consume! I was delighted when this recipe for Easy as Tamale Pie from Kitchen Meets Girl came through Ay Sontespli’s Kitchen !
I used to make a Tamale Pie from a recipe that I found in one of those Canadian Living Mini Cookbooks that, for a limited time, you used to be able to get when you filled up at Petro Can…I have long since lost the cookbook, to my dismay;  I have tried a few times to make Tamale Pie from memory which meh, sort of worked?  Anyway, I do think my problem has been solved with the discovery of this recipe.

Pulled Pork Tamale Pie
Pulled Pork Tamale Pie

3 ounces Butter, melted
1 cup Cornmeal
3/4 cup Flour
1 Tablespoon Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
2 Eggs, lightly beaten
1 1/2 cups Buttermilk*

1 (440ml) can Tomato Sauce
1 Tablespoon Epicure’s Poco Picante Salsa  Mix
1 1/2 teaspoons each: Oregano, Basil, Parsley
1 teaspoon ground Cumin

2 cups shredded pork
1 Tablespoon Epicure’s Poco Picante Salsa Mix

1 cup shredded Cheddar Cheese or Tex Mex Cheese
Chopped Cilantro
Chopped Green Onions

Preheat oven to 400F.
Lightly grease a 9″x9″ pan; set aside.
In a large bowl combine cornmeal, flour, sugar, salt, baking powder and baking soda.
In another bowl whisk together eggs, buttermilk and melted butter.
Pour the liquid ingredients into the dry ingredients and stir just until combined, the batter may be lumpy.
Pour batter into prepared baking dish.
Bake for 20 minutes.

While cornbread is baking, combine tomato sauce, Epicure’s Poco Picante Mix, oregano, basil, parsley and cumin together in a small bowl or large measuring cup; set aside.
In another small mixing bowl combine shredded pork with Epicure’s Poco Picante Mix; set aside.

Remove cornbread from oven after 20 minutes; it won’t be quite set in the centre….that’s okay.
With a fork, poke holes all over the top of the cornbread.
Pour tomato sauce mixture over crust.
Evenly spread shredded pork over tomato sauce topped crust.
Top with shredded cheese; cover with foil and return to oven for an additionally 20 – 30 minutes, or until cheese is melted and cornbread is cooked through. (test by inserting clean knife in the middle, it should come out without goopy cornmeal on the end of the knife)
Remove foil and bake for another 5 minutes.
Remove from oven, top with chopped cilantro or chopped green onions and allow to cool for 10 minutes before slicing.

Serve with Tossed Green Salad, Guacamole and Sour Cream

* if you don’t have Buttermilk on hand, pour 1 Tablespoon Lemon Juice into a measuring cup then add enough milk to measure 1 1/2 cups; let sit for 10 minutes.

Serves 6

Black Bean and Sweet Potato Soup

Another Meatless Monday inspired choice. It was a COLD and WET Monday that demanded a pot of hot soup. Luckily Two Peas & Their Pod were on the same page; their recipe for Black Bean and Sweet Potato Soup came through my feed at Ay Sontespli’s Kitchen and I think I had most of the ingredients in my pantry? Well, almost and that was good enough for me.

Black Bean and Sweet Potato Soup
Black Bean and Sweet Potato Soup

1 Tablespoon Olive Oil
1 Red Onion, chopped
3 cloves Garlic, minced
1 large Sweet Potato, peeled and cubed
1 each Red Pepper, Yellow Pepper, diced
4 cups Water
2 McCormick’s Vegetable Stock Cubes
1 can (796ml) Diced Tomatoes
1 can (440ml) Black Beans, rinsed
1 1/2 teaspoon Salt
Pepper, to taste
1 Tablespoon Chili Powder
2 teaspoons Cumin, ground
Dash of Chili Flakes
1/2 bunch Cilantro, chopped
3 Green Onions, chopped
Grated Cheddar Cheese, garnish

In a large soup pot, heat olive oil over med-high heat.
Add onion and cook until tender, about 3 minutes.
Stir in garlic and continue cooking for another couple of minutes.
Stir in sweet potato and chopped peppers, stirring to coat all; cook for 5 minutes, stirring frequently.
Add water, McCormick’s cubes, canned tomatoes, black beans, salt, pepper, chili powder, chili flakes and cumin; bring to a boil.
Reduce heat to a simmer over med-low heat; cover and cook for about 30 minutes or until the sweet potatoes are soft.
Toss in cilantro, stir and serve.
Garnish with Shredded Cheddar Cheese and Chopped Green Onion

Breakfast Bulgur

So I ran out of Chia Seeds the other day. I rummaged in the cupboards looking for a protein packed substitute that I could add to my Breakfast Smoothie. I grabbed a package of unopened Bulgur….big mistake!
Ah, but now the package is open! Why did I buy this stuff? Surely I was not thinking of making Tabbouleh in the Winter? Who knows? Some recipe that contained the stuff must have caught my eye; too bad I can’t remember what the recipe was?? Now I will just have to find other ways to cook up this package of Bulgur.
I usually make Eggs and Bacon for my husband but he has expressed a desire to cut down on the animal protein he consumes. Woot! Mayhaps I will get him to come back to a Vegetarian way of life…?? One can hope. Anyway, it is cold and gloomy out these days so a cooked breakfast is the way to go, right?
I used all of my rolled oats in my Christmas baking so that was out. Oh yea, that package of Bulgur…surely that is cooked up like Rolled Oats? Sure is!

Breakfast Bulgur with Blueberries
Breakfast Bulgur with Blueberries

3 cups water
1 cup Bulgur
1/2 cup Dried Cranberries
1/2 teaspoon Salt
1/4 cup Honey
Blueberries, fresh or frozen
Strawberries,  fresh or frozen

In medium saucepan combine water, bulgur, cranberries, salt and honey.
Bring to a boil; reduce heat to medium and simmer, stirring occasionally, until bulgur is tender and mixture is consistency of oatmeal, about 15 minutes.
Remove from heat and stir in a handful of fresh or frozen blueberries and/or strawberries.
Serve with milk and top with extra fruit.

Serves 6

Omit Dried Cranberries, Blueberries and/or Strawberries
Reduce Honey to 2 Tablespoons
Maple and Brown Sugar Bulgur
Stir in
1/3 cup Raisins
1/4 cup Walnuts, Chopped
1 Tablespoon Maple Syrup
Brown Sugar, to serve

Maple and Brown Sugar Bulgur

*I like to make up a batch of cooked breakfast porridge and keep it in the fridge for a quick breakfast that can be warmed up in the microwave.

Lightly Spiced Indian Rice

I love the rice we get when we go out for Indian so I have tried to make my own version at home.

Lightly Spiced Indian Rice
Lightly Spiced Indian Rice

2 cups Basmati Rice
3 1/2 – 4 cups Water
1 teaspoon Turmeric
1 teaspoon Cumin, ground
1 Tablespoon Butter
1 1/2 teaspoon Salt
1 teaspoon freshly ground Black Pepper
1 cup Frozen Peas

In medium size saucepan with tight fitting lid combine rice, water, turmeric, cumin, butter, salt and pepper.
Bring to a boil; reduce heat, place lid on saucepan and cook for 15 minutes.
Briefly remove lid, add frozen peas, replace lid and continue cooking for another 3 minutes.
Remove from heat, fluff rice with fork.

Serves 6

Quick Curried Vegetables

My husband was recently required to bring a Pot Luck dish to a belated Christmas work gathering. Initially I was thinking I would send along a Vegetarian Lasagne but then I saw the sign up sheet… Seems Luke’s workmates like Indian!  The Sign Up sheet looked a bit Meat Heavy so I volunteered Lightly Spiced Indian Rice with Peas, Quick Curried Vegetables and Naan.

Quick Curried Vegetables
Quick Curried Vegetables

1 Tablespoon Olive Oil
1 large Onion, chopped
1 (398ml) can Coconut Milk
1 cup Water
1 McCormick’s Vegetable Stock Cube
3 Tablespoons Tomato Paste
3 Tablespoons Curry Powder, or to taste
1 teaspoon Cumin
1 teaspoon Turmeric
1 teaspoon Chili Flakes
1 Sweet Potato, peeled and cubed
2 Potatoes, peeled and cubed
1 cup Green Beans, fresh or frozen, cut into 1″ pieces
1 small Cauliflower, cut into small florets
Substitute in Broccoli, if you wish
1/2 cup Green Peas, frozen
1/4 cup Cilantro, chopped
1 – 2 Tablespoons Lime Juice

Heat oli in large saucepan over medium-high heat.
Add onion and cook for about 5 minutes, until lightly browned; stir frequently.
Add coconut milk,water and vegetable stock cube.
Whisk in tomato paste, curry powder, cumin, turmeric and chili flakes.
Bring to a boil.
Add sweet potato, potato; reduce heat to medium, cover and cook for 15 minutes or until potatoes are still firm but almost done.
Stir in green beans, cauliflower (broccoli, if using); cover and cook for an additional 5 minutes or until vegetables are crisp tender)
Remove from heat and stir in frozen green peas, cilantro and lime juice.
Season to taste with salt and pepper.
Serve with steamed Basmati Rice or Naan.

Serves 6