I have to admit, I had a hard time adjusting to Boston after Mexico, especially when 18 inches of snow was dumped on the city last Wednesday and I had to trade my sandals for snow boots. And mittens. And gloves.
Work was closed for the day so I took the opportunity to make a stick-to-your-ribs (meatless) pot pie. And because I am still high on FBC energy and flavor, I dressed it up Mexican style.
The napkin was a recent thrifting find. I am a sucker for food props, and after seeing super food stylist Adam Pearson’s presentation at camp (and getting a photo-peek at his prop room – you should have heard us all “oooooh”) I visited some of my favorite thrift stores in the city and added another dozen napkins and a few plates to my collection.
I will find room for them…somewhere.
Despite my dislike of the cold, the snow really does make everything look clean and bright.
It was a heavy snow so the branches on the trees in my yard and on my walk to the bus stop were all laden down and lovely (when they weren’t broken and blocking the sidewalk).
I have to remind myself that things like stews and pot pies aren’t nearly as delicious if you don’t have scenes like this (and the soaking wet mittens and frozen toes) to help you appreciate their warming powers.
After chatting with Jen at Camp about my love for the historical cult of Betty Crocker (she works for General Mills!), I decided to turn to consult Betty for inspiration getting this meal going.
I adapted it a lot, but I’ve got nothing but love for Betty.
This pot pie delivered just what I was looking for…a spicy, hearty filling balanced by a lightly sweetened cornbread topping. It made great leftovers for work lunches, too. Just mix that cornbread in, microwave for 2 minutes, and enjoy!
Mexican Pot Pie
Adapted from Betty Crocker
2 tbsp. olive oil
1 package frozen hamburger-style soy crumbles
1 can black beans, rinsed and drained
2 cans Rotel, undrained (sold alongside the diced tomatoes)
1 small onion, diced
1 large Portobello mushroom cap, chopped
1 9 oz. package frozen corn, thawed
1 cup water
2 tbsp. baking mix (like Bisquick or Jiffy)
1 tbsp. chili powder
2 tsp. cumin
1 tsp. salt
Cornbread Topping Ingredients
2 cups baking mix (like Bisquick or Jiffy)
1 cup corn meal
1 cup milk
1 tbsp. honey (I used some I brought back from Mexico!)
1/2 cup shredded mexican blend cheese (optional)
- Preheat oven to 400 degrees.
- In a large stockpot, heat olive oil and add soy crumbles. You do not need to defrost the soy crumbles, but it helps to knead the bag before opening to break up any frozen clumps. Cook soy crumbles for 5 minutes, stirring occasionally.
- Add remaining filling ingredients (add additional water if necessary so the liquid is visible) and bring mixture to a boil. Reduce heat and simmer for another 5 minutes.
- In a medium-sized bowl, mix together cornbread topping ingredients until just moistened, and set aside.
- Pour filling mixture into an ungreased 9×13 baking dish, and top with cornbread batter. I had enough extra for 2 ramekins.
- Bake uncovered for 20 – 25 minutes, or until crust is a light golden brown.
Makes 8 servings.