Hi all! My name is Michelle and I recently stumbled upon your delectable pie blog. I don't know who you are but I'm in love. I am also a pie enthusiast (although I clearly can't touch most of you with your pie passions). I'm here in Dallas, TX (where nothing of pie-like-ness exists on a delicious level unfortunately. No cute pie shops. No gardens can exist without great toil in this heat) but I was raised by my family to appreciate the goodness of pah. We grew up on my Aunt Pat's homemade apple pie (I think I can rival her now), home-made pumpkin pie, Grandma Pi's strawberry pie (yes, I have a grandma named Pi!) and in recent years my favorite apple strudel pie that I make for every holiday occasion. I will share the apple strudel miracle with you some other time closer to Christmas when you can warm up a mug of cider and put on Bing Crosby :) For now, just a little bit about me and my cooking. I'm a vegetarian going on my 1 year anniversary now. My husband and I decided to try it and it makes cooking a bit more interesting. In the old days I used real butter and eggs and I have tried most of my pies with the fake egg replacer (Ener-G can be purchased at Whole Foods) and even Earth Balance vegan buttery spread. I will say I can hardly taste a difference but I doubt I will continue my pie adventures without turning back to my old ways of real eggs and cholesterol laden butter from time to time. YUM!
For dinner last week we made this delicious Mexican Chili Corn Pie out of one of our vegetarian cookbooks.
You essentially prepare a bake of garlic, bell pepper, celery, kidney bean and corn mixture flavored with chile and fresh cilantro (if you're a fan of cilantro which I'm not). Place the mixture into a pie dish and top with a delicious crispy CHEESE cornbread. (no, I am NOT vegan. I doubt I can ever give up cheese).
1 tbsp corn oil
2 garlic cloves, crushed
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 celery stalk, diced
1 tsp hot chili powder
14 oz/400 g canned chopped tomatoes (or go fresh if you can!)
1 1/2 cups corn
3/4 cup kidney beans, drained and rinsed
2 tbsp chopped cilantro
salt and pepper
cilantro sprigs, to garnish
(can serve with a tomato and avocado salad)
2/3 cup cornmeal (i used white)
1 tbsp all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 egg, beaten (or try the egg replacer, turned out just fine)
6 tbsp milk
1 tbsp corn oil (i just used vegetable oil)
generous 1 cup grated sharp Cheddar cheese
Heat the oil in a large skillet and gently cook the garlic, bell peppers, and celery for 5-6 minutes, until just softened.
Stir in the chili powder, tomatoes, corn, beans, and seasoning. Bring to a boil and simmer for 10 minutes. Stir in the cilantro and spoon into ovenproof pie dish (deep dish is best). To make the topping, mix together the cornmeal, flour, salt, and baking powder. Make a well in the center, then add the egg, milk, and oil and beat until a smooth batter is formed.
Spoon over the bell pepper and corn mixture and sprinkle with the cheese. Bake in a preheated oven, at 425 for 25-30 minutes, until golden and firm. Garnish with cilantro sprigs and serve immediately.