Monthly Archives: January 2010
Tamale Bean Pie
adapted from Definitely Not Martha
1 Green Pepper, chopped
1 Onion, chopped
3 Cloves Garlic, diced
1 Tbsp Olive Oil
2 16 oz dried Kidney Beans, prepared (2 cans) rinsed and slightly mashed
8 oz Navy Beans, prepared (1 can) rinsed and slightly mashed
1 C salsa (I used my frozen salsa from last summer & added 2 Tbsp tomato paste)
3 Jalapeños, diced
1 Tbsp Chili Powder
2 Tsp Cumin
1 Tsp Mombasa
2 Tsp Onion Powder
2 Tsp Garlic Powder
2 small boxes of corn muffin mix, prepared according to directions
1/2 C Shredded Cheddar
1/4 C Fresh Cilantro, chopped
Grease 9×13″ pan, set aside. In a skillet cook onion, garlic and green pepper in oil until tender. Add spices, beans, salsa and jalapeños. Heat thoroughly, dump into pan. Preheat oven to 400, make corn muffin mix according to package, adding cheese and cilantro, stirring until combined. Spoon over mixture (grate more cheese on top) and bake uncovered for 25 minutes or until golden.
Mondays are rough. Keeping with tradition today was nothing short of…well, a Monday. It was a poke yourself in the eye with a makeup brush causing your lashes to invert, followed by slop coffee all over your work clothes, then strategically cover said stain with a cardigan kind of day. In true definition of a hot mess, by the time I left work my hair was hastily pulled back and safety pins had become part of my attire.
Who else but Sylvia would show up at my door with a freshly baked mini pumpkin whoopie pie!! Those 5 bites were absolute bliss! Seriously! I am going to miss her!!!
Wanna know a secret? My dirty little secret? I love bacon. No seriously, I do. Bacon is one of only two hurdles that has stopped me from becoming 100% vegetarian. That, and my love for sushi. If I were on death row and had one last meal, it would be sushi. Sushi wrapped in bacon. Because bacon is magic.
I can’t remember how I originally acquired this recipe. It was either from one of the many food blogs I read, or my mother photocopied it and mailed it to me. Either way, it is awesome and you should make it! Like right now.
Butternut Squash, Bacon, & Rosemary Pasta
3 cups butternut squash, cut into 1″ cubes
1 small onion, chopped
1 tbsp rosemary, chopped
1/4 tsp fresh ground pepper
2 cups milk (I used 1%)
1/3 cup grated Parmesan
3/4 tsp salt, divided
8 oz Pasta (I used rigatoni)
1/4 cup all-purpose flour
3/4 cup shredded cheddar
4 slices bacon (I think the actual recipe called for more)
Combine 1/4 tsp salt with rosemary and pepper. Toss with squash. Place on foil lined baking sheet. Bake @ 425°F for 40 minutes, or until lightly browned.
Increase oven to 450°F and begin cooking pasta, but omit any additional salt. Cook bacon until crisp, then chop. Reserve some grease and add onion to the pan, sauté until tender. Combine flour with remaining salt and add to onions, cook for several minutes. Slowly add milk, stirring continually with a whisk. Bring to a boil; cook one minute stirring constantly.
Remove from heat and add cheese, whisk until melted. Stir in pasta and coat well; add squash and bacon. Gently combine as to not squash, the, um, squash. Spoon into a greased 11×7″ pan and sprinkle with parm. Bake for 10 minutes.
As long as I can remember I have heard you eat pork and sauerkraut on New Years Day for good luck. Well I don’t really eat pork and the only sauerkraut I like is the stuff that comes from the wiener wagon, found only at IUP after all the bars have kicked you out. Ahh the memories, but I digress. Apparently Black Eyed Peas are also rumored to bring good fortune. I just so happen to LOVE black eyed peas and have a kick ass salsa recipe to boot!
Pioneer Woman’s Black Eyed Pea Salsa
my changes & additions are noted with an asterisk
16 0z dried black-eyed peas, hydrated* (or 2 cans)
1/2 C Olive Oil
1/3 C Vinegar (I’ve used, white wine, red wine & apple cider…all yielding excellent results)
2 Tbsp Sugar
1 Tsp Celery Seed
1/2 Tsp Dry Mustard
1 Tbsp Onion Powder*
1/2 Tsp Salt (I sub with Garlic Salt)*
1 Tbsp Mombasa Powder*
Fresh Ground Pepper
1 C Fresh Cilantro
3 Stalks Celery, chopped
1 C Corn* (frozen from last summer)
1 Red Pepper, chopped
1 Green Pepper or Orange Pepper, chopped* (frozen from last summer)
1 Cucumber, peeled, seeded and chopped
1 Jalapeno, seeded & chopped (I used 3)*
3 Green Onions, sliced
Rehydrate black-eyed peas.
Make dressing and set aside.
Use a spoon to remove the cucumber seeds
Combine peas & veggies, mix in dressing. Add cilantro and refrigerate 1-2 hours.
I’ve enjoyed this salsa with chips as well as heated in a wrap. I am also required to bring it to all family get-togethers! And by the way, it freezes really well!