Corn and Bean Tamale Pie and yes, I do things other than cook:)

I used to post things on this blog.  Pictures, anecdotes from my life, notes from retreats, book lists, etc.  Somehow I have gone down the path of posting recipes.  And while I do enjoy cooking and I actually do enjoy trying new lenten recipes to mix things up a bit in our home, I guess there is more to me than just cooking (although, there are days that I feel like all I did was spend the entire day in the kitchen- esp. after making a loaf of bread that takes 3 1/2 hours from start to finish- yikes!).

Last weekend I went with our women's group to the monastery in Goldendale.  Always a joy to go visit.  This time was special for two reasons: the company in the car (you know who you are;) and to have a wonderful talk with a special sister at the monastery.  I will leave it at that.  Gerondissa, as always, said many profound things and I forgot my notebook.  So, Katie, if you are reading, will you please type up your monastery notes for me and either email them or post them on your own blog (heehee)?  I would GREATLY appreciate it.

One thing Gerondissa mentioned is the Panagia as our mother and running to her as we run to our own mother's.  I forget this at times.  That she is there to console us in our times of trouble and delight with us in our times of joy.  I try to teach my children this; but, of course, we mom's are very good about taking care of everyone else but mommy.  I had tears in my eyes as Gerondissa spoke of our Panagia.  May she watch over us and protect us!  (I still want those notes, though, Katie:)   NOTE: Panagia is the Theotokos, Mother of God.  Especially in this season of preparate for Annunciation with our Akathist Hymns on Friday evenings- and the struggles of Lent- always worthwhile to remember the Mother of God who knows what it is to be a mother and to watch her own Son crucified- but also to have the joy of the Resurrection- OK- I could go on... 

The boys in our family went camping while I was away... camping.  In March.  Not snow camping (little p wanted to know if they were going to "Mountain Hood")- I don't think the Biggest P (DH) is ready to take the boys snow camping.  Anyway, they had a wonderful time and the boys were great.  They all love the outdoors (I do too, and I did spend a lot of time walking the monastery grounds).

I am in the midst of filling out grant applications for our school.  One to go out today (I am sort of procastinating by writing on the blog because I am waiting for one question to be answered and then it needs to be converted to Orthodoxy oh, I mean to a pdf file and then off it goes).  This is my first grant writing project in a very long time.  I am re-learning the art of BS, uhm, I mean, wordiness, uhm, I mean, making things sound pretty:)

Ok, enough procrastinating...here is dinner from last night. 

Corn and Bean Tamale Pie
1 1/2 cups corn or two ears of fresh corn (guess which option I chose, come on, guess?)
1 Tbs. oil
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 green chiles, seeded and chopped
2 tsp. ground cumin
1 lb. ripe tomatoes, peeled, seeded and chopped or 1 can diced tomatoes (again, guess which option I chose?)
1 Tbs. tomato paste
1 4 oz can red kidney beans, drained and rinsed OR 1 bag of frozen black beans that used to be dried and I soaked and cooked last week (guess which option I chose?) 
1 tsp. oregano
1 cup polenta
1 Tbs. flour (GF flour, thank you)
1/2 tsp. salt
2 tsp. baking powder
1 egg lightly beaten (or whatever egg substitute you like to use)
1/2 cup milk or fake milk product (we use rice milk)
1 Tbs. butter (or margarine)
2 oz. melted cheese grated (or soy cheese)

Preheat oven to 425 degrees.  Ok, I used frozen corn and did not parboil the ears of corn, etc.  I just do not see myself ever using two ears of corn for this recipe.  and I googled how much corn is in 1 ear of corn and came up with 3/4 cup. Anyway, moving on...
Heat oil in large pan and fry the onion, garlic and pepper for 5 minutes until softened.  add the chiles and cumin and fry for 1 more minute.  Stir in tomatoes (or can of tomatoes), tomato paste, beans (I used 1 2/3 cup black beans (b/c that's how I measure out my beans after I soak and cook them, etc.) which is more beans than the recipe calls for and it was fine), corn, and oregano.  bring to a boil then simmer uncovered for 10 minutes.
Meanwhile, make the topping by mixing together the polenta, flour, salt, baking powder, egg, milk and butter in a bowl to form a smooth, thick batter.
transfer the beans and corn mixture to an oven proof dish and spoon the polenta mixture on top and spread evenly.  bake for 30 minutes.  remove from oven, top with cheese, then return to oven for 10 more minutes.

this was very good.  3 out of 4 people in our home liked this.  Big P did not like it (he can be super picky and doesn't really like corn anyway).  But everyone else liked it.  In DH's words, "it's a keeper."