Instant Tamale Pie

from “Moosewood Restaurant New Classics” (Moosewood Cookbooks...definitely one of my favs)
Serves 4

• 1 15-ounce can pinto beans with liquid
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 ounces prepared polenta (preferably the cheddar-jalapeño variety)
• 3 tablespoons chopped fresh cilantro (optional)
• 1 cup grated sharp Cheddar cheese

1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside.

2. Empty the beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano and salt. Mix thoroughly, and set aside.

3. Slice the polenta roll into 1/4-inch-thick rounds (about the thickness of sausage patties). Arrange the rounds in the skillet, slightly overlapping. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese.

4. Cover and bake for 15 minutes, and then uncover and bake for15 minutes more, until the beans are bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before serving.

Moosewood recommends serving this with chips, guacamole and a garden salad.

Jalapeños en Escabeche

Jalapeños en Escabeche

Sliced jalapeños en escabeche are used as a garnish for a variety of Mexican dishes. They can also be chopped and added to soups and stews for an extra punch. Soooo yummy!

Makes about 2 cups

* Olive Oil -- 2 tablespoons
* Whole jalapeño peppers, a small slit cut in the side of each
* Carrot, peeled and sliced into rounds
* Onion, thinly sliced
* 5 cloves Garlic, crushed
* 1 teaspoon Oregano
* Peppercorns
* 1 Bay leaf
* 1/2 tesspoon Salt
* 1/2 cup Water
* 1/3 cup Cider or white vinegar

1. Heat the oil in a saucepan over medium. Add the peppers, carrot, onion, and garlic and sauté until the onion is translucent, about 4-5 minutes. Do not brown.
2. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
3. Pour the contents of the saucepan into a pint-sized, heat-proof canning jar. Seal and store in refrigerator for up to 2-3 months. Allow to cure for at least one day before using.

Variations: Sometimes I add cauliflower florets if I have. Also add some marjoram and/or thyme if you want.

MEXICAN RICE

-2 to 3 tbls. olive oil
-1 cup white long grain rice
-1 chopped onion (yellow onion is best, but white is ok)
-2 cloves of chopped garlic
-1 or 2 anaheim peppers or similar
-1 or 2 ripe medium size tomatoes cored and chopped coarsely, canned tomatoes, or 1/2 cup tomatoe sauce
-salt to taste
-2 cups water or vegetable/chicken broth
-Cilantro & Lime

In pan with a cover, heat oil and add onion and rice and saute until rice is a golden brown. Add garlic and peppers and saute about 1 minute more. Add water or broth to cover the rice. Add tomatoe, bring to a boil then just as it starts to boil, lower the flame to a simmer and cook for approximately 30 minutes or until all the water is evaporated. Important!! Do not lift the cover on the rice until it has cooked for about 20 minutes. Top with Cilantro and serve with lime.

BLACK BEAN, CORN & AVACADO SALAD

-1 can black beans, rinsed and drained
-1 can Mexicorn, drained (I use fresh sweet white corn; 2-3 ears)
-1-2/3 cups chopped avocado
-1-1/4 cups chopped cucumber
-1-1/4 cups chopped tomatoes
-1/2 cup thinly sliced green onions (sweet or red onion is good too)
-1-1/4 small jalapeno pepper, seeded and chopped
-1-1/4 teaspoons lime juice

DRESSING:

-2.5 tablespoons cider vinegar (Sometimes I use rice vinegar instead)
-1 tablespoon and 3/4 teaspoon olive oil
-1-1/4 teaspoons ground cumin (or a bit less if you don't like strong cumin taste)
-3/4 teaspoon dried oregano
-1/4 teaspoon salt
-1/8 teaspoon pepper
-I throw in a bunch of cilantro and/or parsley too

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.