Roasted Red Pepper Sauce … an effortless recipe that tastes amazing and is ready fast! Serve it over pasta or polenta for a quick weeknight meal!
I woke up Saturday morning to a sky full of flurries. It was coming down fast, and it was gorgeous! The surprise snowfall didn’t amount to anything substantial, but it made me happy and reminded me of what I missed about winter when I lived in California (polar vortexes: not so much).
Of course, along with the snow came another dip in temperature, which led to a craving for comfort food. I like nothing better than a hot bowl of soup or a steaming casserole on a chilly day. It just seems to warm me to the bone.
This Tamale Pie is one of my favorite winter recipes. It’s full of healthy vegetables, yet has a cornbread topping that cures my carb cravings, and the Cilantro-Lime Sauce is the perfect complement to the spicy filling. Give it a try the next time you want a warm, comforting dish; I think you’ll love it, too!
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 1 zucchini, chopped
- 2 cloves garlic, minced
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. oregano
- 8 oz. frozen corn
- 1 14.5-oz. can pinto beans, drained and rinsed
- 1 8-oz. can tomato sauce
- 1/2 cup black olives, chopped
- 1 chipotle pepper, chopped small
- salt and pepper
- 1/2 cup flour
- 1/2 cup corn meal
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/8 cup honey
- 1/8 cup oil
- 1/2 cup milk
- 1 egg
- 1 lime
- 1 5.3-oz. individual container plain Greek yogurt
- 1 tbsp. chopped cilantro
Preheat oven to 425 degrees. Spray an 8 x 8-inch square baking pan with nonstick cooking spray and set aside.
Heat olive oil over medium-high heat in a large skillet. Saute onion in oil until slightly softened (3 – 4 minutes). Add zucchini to onions and cook for a couple minutes, or until it starts to brown around the edges.
Add corn, pinto beans, tomato sauce, black olives, and chipotle pepper to veggies. Reduce heat to medium and cook, stirring frequently, until heated through. Remove from heat and season to taste with salt and pepper.
Prepare corn bread next. In a medium bowl, mix flour, corn meal, salt, and baking powder. In a separate bowl, mix honey, oil, milk, and egg with a whisk until thoroughly combined. Add wet ingredients to dry ingredients and stir just until combined.
Place pan in preheated oven and bake until cornbread is golden, about 20-25 minutes.
While tamale pie cooks, prepare cilantro-lime yogurt sauce. Remove zest from lime with a zester or sharp knife. Mince zest and add to a small bowl. Juice the lime. Add juice to zest, along with yogurt and cilantro. Mix well and season to taste with salt.
Serve tamale pie topped with yogurt sauce. Enjoy!
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These easy Crock Pot Black Eyed Peas are classic Southern comfort food! Serve them on New Year’s Day or anytime you’re craving a hearty and healthy vegetarian meal!
Happy Friday! How was your Thanksgiving? Unfortunately, I was sick. I spent most of the day curled up on my couch. I had to enjoy the day vicariously through my husband, who went to see the Macy’s Thanksgiving Day Parade (those are his photos below) and enjoyed some delicious meals cooked by our friends in Brooklyn.
These Easy Tortilla Pizzas are one of the best meals for busy weeknights! They’re light, fresh, and take minutes to make!