Recipes: Let Them Eat Pie

the recipes

december 2002

Let Them Eat Pie

Turkey Tamale Pie

(makes 6 servings)

	olive oil cooking spray
1	medium white onion, chopped
2	small garlic cloves, minced
1 1/2	pounds ground white turkey meat
3	roasted New Mexico chile peppers, seeded and diced
1	teaspoon crushed dried oregano
1	15-ounce can pinto beans, drained and rinsed
1	14 1/2-ounce can no-salt-added diced tomatoes
1/2	cup frozen corn kernels
3/4	teaspoon salt (optional)
1/2	teaspoon freshly ground black pepper
1 1/2	cups water
3/4	cup yellow cornmeal
1/2	teaspoon ground cumin
1/2	cup shredded reduced-fat Jack cheese
2	scallions, white part and 1 inch green, thinly sliced

Coat a large nonstick skillet with cooking spray. Add onion and cook, stirring often, until onion wilts, about 4 minutes. Add garlic and cook 1 minute longer. Crumble the ground turkey into the skillet and continue to cook over medium heat, stirring to break up any lumps of turkey, until onion is lightly browned and the meat is no longer pink, about 5 minutes.
Add the chile peppers, oregano, pinto beans, tomatoes, corn, 1/2 teaspoon of the salt (if using), and 1/4 teaspoon of the pepper. Reduce heat to medium and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes.
Preheat oven to 350°F. Lightly coat a 9-inch square casserole with cooking spray. Transfer turkey mixture to the casserole and smooth the top. Set aside.
In a medium saucepan, bring the water to a boil over medium heat. Whisking all of the time, gradually add the cornmeal, ground cumin, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until cornmeal is quite thick, 3 to 5 minutes.
Spoon the cornmeal mixture on top of the turkey mixture and spread evenly over the top. Sprinkle with cheese and bake until the cornmeal is cooked through, about 30 to 40 minutes. Serve hot, sprinkled with scallions.

Per serving:	304 calories (11% calories from fat), 34 g protein, 4 g total fat (1.4 g saturated fat), 30 g carbohydrate, 5 g dietary fiber, 82 mg cholesterol, 494 mg sodium, 575 mg potassium
Diabetic exchanges:	3 very lean protein, 2 g carbohydrate (1 1/2 bread/starch, 1 1/2 vegetable)

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