Dear Jeanne: My daughter-in-law made this pie and it was delicious. Can you make it more acceptable for my Weight Watchers program?
- Winona Ward, Akron, Ohio
Dear Winona: It didn't take much magic to lighten this recipe, and the result is still a rich and creamy pie. Egg substitute works beautifully instead of egg yolks, and light sour cream helps to further lower the fat and cholesterol. Because the pineapple is so sweet, I didn't miss the 2 tablespoons sugar I eliminated.
- Each serving contains approximately: Original Recipe: 370 calories; 115 mg cholesterol; 16 gm fat; 250 mg sodium. Revised Recipe: 322 calories; 12 mg cholesterol; 12 gm fat; 263 mg sodium.
Dear Readers: Each year I select a healthful and economical category of food to feature once a month in my column. This year I have chosen a vegetable-of-the-month. Because this new series starts in January, when many fresh vegetables are not available, I am using canned and frozen vegetables for this recipe.
Tamal Azteca, a layered tortilla casserole with spinach, tomatoes and melted cheese, was created by Rick Bayless. He is the famous chef-owner of Frontera Grill and Topolobampo in Chicago and author of the highly acclaimed cookbook "Authentic Mexican, Regional Cooking from the Heart of Mexico." I have modified his original recipe to shorten the preparation time.
I learned to make this sensational vegetarian entree from Rick when he was teaching at Fetzer's Valley Oaks Cooking School in Hopland, Calif. It is truly one of the most unique teaching facilities in the world. The fully mirrored demonstration kitchen and dining pavilion sit on a lake overlooking a five-acre organic garden where over 1,000 varieties of fruits, vegetables, herbs and edible flowers grow in perfect harmony. Each class includes a tour of this glorious garden.
For information about the school, call 1-707-744-1250, or write to Fetzer Food and Wine Center, P.O. Box 611, Hopland, CA 95449.
Beans and legumes act as the basis for so many delicious vegetarian dishes. Those interested in creating some light and delicious bean dishes should order my booklet, Beans and Legumes for Every Occasion. Send $3 and a stamped (52 cents), self-addressed, No. 10 envelope to Beans, PO Box 5541, Riverton, NJ 08077-5541.
*****
RECIPES
MAGIC MERINGUE PIE
9-inch deep-dish single pie crust, baked
Filling:
3/4 cup sugar
2 tablespoons unbleached flour
1/8 teaspoon salt
1 cup sour cream
1 tablespoon fresh lemon juice
3 egg yolks
1 (20-ounce) can crushed pineapple, in juice, drained,reserving 1/2 cup juice
Meringue:
8 tablespoons sugar, divided use
1 tablespoon cornstarch
1/2 cup water
3 egg whites
1/8 teaspoon salt
1/2 teaspoon vanilla extract
For filling, in a medium saucepan, combine sugar, flour and salt. Mix well, then stir in sour cream, lemon juice, egg yolks, drained pineapple and reserved juice. Cook over medium heat until mixture thickens and boils, stirring constantly. Cover surface with plastic wrap and refrigerate until just cool, about 1 hour.
Preheat oven to 350 F. For meringue, combine 2 tablespoons of the sugar and the cornstarch in a small saucepan. With wire whisk, gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute; cool completely.
In medium bowl, beat egg whites, salt and vanilla until soft peaks form. Beating at high speed, gradually add remaining 6 tablespoons sugar, one tablespoon at a time, and cornstarch mixture, until stiff peaks form and sugar is dissolved.
Pour cooled filling into prepared crust. Spoon meringue over filling and seal the edges. Bake about 15 minutes or until meringue begins to turn golden brown. Cool before serving. Makes 8 servings.
LIGHTER MAGIC MERINGUE PIE
9-inch deep dish single pie crust, baked
Filling:
3/4 cup sugar
2 tablespoons unbleached flour
1/8 teaspoon salt
1 cup light sour cream
1 tablespoon fresh lemon juice
1/3 cup liquid egg substitute
1 (20-ounce) can crushed pineapple, in juice, drained, reserving 1/2 cup juice
Meringue:
6 tablespoons sugar, divided use
1 tablespoon cornstarch
1/2 cup water
3 egg whites
1/8 teaspoon salt
1/2 teaspoon vanilla extract
For filling, in a medium saucepan, combine sugar, flour and salt. Mix well, then stir in sour cream, lemon juice, egg substitute, drained pineapple and reserved juice. Cook over medium heat until mixture thickens and boils, stirring constantly. Cover surface with plastic wrap and refrigerate until just cool, about 1 hour.
Preheat oven to 350 F. For meringue, combine 2 tablespoons of the sugar and the cornstarch in a small saucepan. With wire whisk, gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute; cool completely.
In medium bowl, beat egg whites, salt and vanilla until soft peaks form. Beating at high speed, gradually add remaining 4 tablespoons sugar, one tablespoon at a time, and cornstarch mixture, until stiff peaks form and sugar is dissolved.
Pour cooled filling into prepared crust. Spoon meringue over filling and seal the edges. Bake about 15 minutes or until meringue begins to turn golden brown. Cool before serving. Makes 8 servings.
TAMAL AZTECA
Sauce:
1 28-ounce can plum tomatoes, undrained
1 4-ounce can roasted green chilies, undrained, chopped
1/2 tablespoon canola or corn oil
1 small white onion (6 ounces), finely chopped (1 cup)
1 clove garlic, minced
1 cup defatted chicken stock
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
Casserole:
8 corn tortillas
1 medium zucchini, diced (1 cup)
2 (10-ounce) packages frozen chopped spinach, thawed
and thoroughly drained
8 ounces fat-reduced Monterey Jack cheese, grated (2 cups)
1 (10-ounce) package frozen corn, thawed (1 1/2 cups)
To make sauce, combine tomatoes and chilies in a blender and make a coarse puree. Heat the oil in a skillet over medium heat. Add onion and cook until lightly browned. Increase heat to medium-high, add garlic and cook 1 minute. Add tomato and chili mixture and cook, stirring frequently, until reduced and thickened, about 8 minutes. Add stock, reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes. Stir in salt, remove from heat and stir in cilantro. Makes 4 cups.
Preheat oven to 350 F. Spread tortillas out on 2 baking sheets sprayed with non-stick vegetable coating. Lightly spray tops of tortillas and place them in preheated oven for 10 minutes. Turn over and bake 3 minutes more. Remove from oven and set aside, leaving oven on.
Steam diced zucchini until just crisp-tender, about 2 minutes. Remove from steamer and set aside.
To assemble casserole, lightly spray a 7 x 11-inch baking dish with non-stick vegetable coating. Spread a thin layer of sauce evenly over bottom. Cover sauce with 2 of the toasted tortillas. Evenly spread the chopped spinach on top of the tortillas. Top with 1/4 of the remaining sauce and 1/4 of the cheese. Place 2 more tortillas on top and press down. Spread the corn on top, cover with 1/3 of the remaining sauce and 1/3 of the remaining cheese. Top with 2 more tortillas, again pressing down. Top with zucchini, 1/2 of the remaining sauce and 1/2 of the cheese. Top with the 2 remaining tortillas and press down. Spread remaining sauce evenly over the top and sprinkle on remaining cheese.
Cover tightly with foil and place in preheated oven for 25 minutes. Uncover and bake about 10 minutes more, or until lightly browned. To serve, top with chopped fresh cilantro. Makes 4 servings.
- Each serving contains approximately 486 calories; 40 mg cholesterol; 18 gm fat; 1613 mg sodium.