casserole-meatless tamale pie
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| recipe by : |
| serving size : 8 preparation time :0:00 |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1 lb. | poblano peppers |
| 2 Tbsp | olive oil |
| 4-1/2 cup | frozen corn kernels |
| 1 | jalapeno chile pepper -- seeded and chopped |
| 2 clove | garlic -- chopped |
| 1-1/2 tsp | cumin |
| 1-1/2 tsp | oregano |
| 1 | 16 oz. can diced tomatoes -- reserve juice |
| 3/4 cup | green onions -- thinly sliced |
| 1/2 cup | fresh cilantro -- chopped |
| 1 | 2 pound butternut squash -- peeled, sliced 1/2" thick |
| 1-1/2 cup | cheddar cheese, lowfat -- shredded |
| 1-1/2 cup | fat free mozzarella cheese -- shredded |
| 7 cup | water |
| 1-1/2 tsp | salt |
| 2 cup | yellow cornmeal |
| 1 cup | lowfat yogurt |
| 2 | tomatoes -- sliced |
| | fresh cilantro sprigs |
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| roast poblano chilies over gas flame or in broiler until blackened on |
| all sides. enclose chilies in paper bag. let stand 10 minutes. peel, seed |
| and coarsely chop chilies. heat 2 tablespoons olive oil in heavy large |
| skillet over medium-high heat. add corn kernels and cook until beginning |
| to brown, stirring occasionally, about 5 minutes. add jalapeno chilies, |
| garlic, cumin and oregano; sauté 2 minutes. remove from heat. mix in |
| roasted poblano chilies, canned tomatoes, 1/2 cup reserved juice from |
| canned tomatoes, green onions and cilantro. season with salt and pepper. |
| cook squash in large pot of boiling salted water until crisp-tender, about |
| 4 minutes. drain. set aside. mix cheeses in medium bowl. preheat oven to |
| 350f. lightly oil 15 x 10 x 2-inch glass baking dish. combine 5 cups water |
| and 1 1/2 teaspoons salt in heavy large saucepan. bring to boil. combine |
| cornmeal and remaining 2 cups water in medium bowl. gradually whisk |
| cornmeal mixture into boiling salted water. reduce heat to medium-low. |
| cook until cornmeal is very tender and mixture is thick, stirring often, |
| about 14 minutes. remove from heat and mix in yogurt. spread 2/3 of |
| cornmeal over bottom of prepared dish (cover remaining cornmeal to keep |
| warm). arrange squash over cornmeal in dish. sprinkle squash with salt and |
| pepper. sprinkle 2 cups cheese over squash. spoon corn kernel mixture |
| evenly over cheese, spreading with spatula. spread remaining cornmeal |
| evenly over corn kernel mixture. arrange tomato slices atop cornmeal, |
| pressing gently. sprinkle with salt and pepper. drizzle remaining 1/4 cup |
| juice from canned tomatoes over. sprinkle remaining cheese evenly over |
| casserole. bake casserole uncovered until heated through and top is |
| golden, about 1 hour. (can be made 1 day ahead. cool slightly. cover and |
| refrigerate. warm, covered with foil, in 350f oven until heated through, |
| about 30 minutes.) let casserole stand 15 minutes. garnish with cilantro |
| sprigs and serve |
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| * exported from mastercook * |
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| (ID: 75753) Mirror: rec.food.recipes: Wed, Oct 13, 2004 |