Ok... this one seems like it won't work. But trust me, it's delicious. I think I've got it right in here. If not, I'll update it.
One bunch green grapes, washed and cut in half
One jalapeno, de-seeded and minced fine (use less for a milder salad)
Feta cheese, a crumbled
Bunch of fresh cilantro, minced fine
Olive oil (just a splash)
Salt
Pepper
Mix together and serve!
It's really good. I promise.
Tuesday, June 22, 2010
Tuesday, June 8, 2010
Michi's Favorite Slap-Dash Mexican Meal
Spanish Rice Meal:
1 1/2 c. brown rice
3 cups water
1 can tomatoes with green chilis
1 seranno
tbsp. chili powder
yellow onion
fresh cilantro (optional, but really really good)
Garlic Salt
olive oil
Head of spinach
can of black beans
garlic salt
Avocado
Sour Cream
pepper jack cheese (definitely optional, use sparingly)
Dice onion and saute until edges begin to brown, add rice and saute until rice gets aromatic and the color begins to darken, add serrano (with or without seeds, depending on how spice you want it) and tomatoes sautee very briefly 30 seconds or so. Add water, chilli powder, and garlic salt (about a tablespoon garlic salt). Put lid on pot and bring all to a rolling boil. Reduce heat to medium low (I set my stove at 3) and simmer until all the water has been absorbed. This should take about 35 minutes. Avoid the temptation to open the lid, but when you think it's done take a fork and poke through to the bottom of the pot, if there's still water it's not done. Meanwhile, wash and wilt spinach. Add just a touch of sault, nothing else. Open beans, drain some but not all of the liquid. Spice with chillip powder and garlic salt and cumin. Heat and semi-mash (not oo much, just a bit). When the rice is finished mix with generous amount of fresh cilantro. In bowls layer rice, spinach, and top with beans then cheese. Enjoy!
1 1/2 c. brown rice
3 cups water
1 can tomatoes with green chilis
1 seranno
tbsp. chili powder
yellow onion
fresh cilantro (optional, but really really good)
Garlic Salt
olive oil
Head of spinach
can of black beans
garlic salt
Avocado
Sour Cream
pepper jack cheese (definitely optional, use sparingly)
Dice onion and saute until edges begin to brown, add rice and saute until rice gets aromatic and the color begins to darken, add serrano (with or without seeds, depending on how spice you want it) and tomatoes sautee very briefly 30 seconds or so. Add water, chilli powder, and garlic salt (about a tablespoon garlic salt). Put lid on pot and bring all to a rolling boil. Reduce heat to medium low (I set my stove at 3) and simmer until all the water has been absorbed. This should take about 35 minutes. Avoid the temptation to open the lid, but when you think it's done take a fork and poke through to the bottom of the pot, if there's still water it's not done. Meanwhile, wash and wilt spinach. Add just a touch of sault, nothing else. Open beans, drain some but not all of the liquid. Spice with chillip powder and garlic salt and cumin. Heat and semi-mash (not oo much, just a bit). When the rice is finished mix with generous amount of fresh cilantro. In bowls layer rice, spinach, and top with beans then cheese. Enjoy!
Chard Deliciousness
Chard Deliciousness
1- large head of chard or 2 small, washed, still wet, and in small pieces
small packaged of feta cheese
1 large clove garlic
small onion (optional)
Water as needed
Sautee onion and garlic until soft or slightly browned. Add chard to sautee pan (make sure heat is at or below medium) wilt the chard adding water and stirring as necessary. Remove from heat and mix in crumbled feta cheese, red pepper flakes (optional) and black pepper. Done.
1- large head of chard or 2 small, washed, still wet, and in small pieces
small packaged of feta cheese
1 large clove garlic
small onion (optional)
Water as needed
Sautee onion and garlic until soft or slightly browned. Add chard to sautee pan (make sure heat is at or below medium) wilt the chard adding water and stirring as necessary. Remove from heat and mix in crumbled feta cheese, red pepper flakes (optional) and black pepper. Done.
Michi's Lentil Soup
Michi's Lentil Soup
(This is what we're eating right now... super cheap and really yummy)
You need-
lentils (maybe 2 cups)
2-3 carrots diced
2-3 stalks celery diced
1 large potatoe diced
bay leaf
tablespoon curry powder not paste (cumin, turmeric, coriander, cayenne is what I use for curry powder- I make my own) OR Thyme, bay leaf, oregano, rosemary
Large yellow onion diced
3 cloves garlic minced large (add more if you love garlic)
one serrano pepper with seeds minced fine
olive oil
4 cups broth (I make mine, but you can buy, or use bouillon for this)
2 cups water
1/2 lemon (juice only)
Soy Sauce
Salt to taste
Black pepper
Dice your onion and garlic. Heat oil on med-high. Once the oil is hot lower to medium and saute onions and garlic until the onions begin to brown, add seranno pepper and sautee for about a minute. Add diced carrots and celery saute until just beginning to get softish- no more than 3-5 minutes. Add curry and salt near the end of your saute-this releases the flavor of the spice more fully. Add lentils, broth, bay leaf and water, bring to a rolling boil. Reduce heat to a simmer, add lemon (DON'T OVER LEMON YOU WILL RUIN IT) and a good dash of soy sauce. If you have a very rich broth you won't need the soy sauce, but I usually end up adding at least 2 tablespoons of it to mine. Let simmer for about 40 minutes or until the lentils are soft and liquid is greatly reduced. Salt to taste. Serve over brown rice.
This makes an enormous pot of soup/stew (there's very little broth really) and it goes far if you put it over rice. You can of course (as I'm sure you will) ad hot sauce extra salt etc. To make it more delicious, and healthier, mix spinach into your rice (this will wilt the spinach on its own) and put the lentils over that. You can also put the lentils over potatoes, or eat alone.
(This is what we're eating right now... super cheap and really yummy)
You need-
lentils (maybe 2 cups)
2-3 carrots diced
2-3 stalks celery diced
1 large potatoe diced
bay leaf
tablespoon curry powder not paste (cumin, turmeric, coriander, cayenne is what I use for curry powder- I make my own) OR Thyme, bay leaf, oregano, rosemary
Large yellow onion diced
3 cloves garlic minced large (add more if you love garlic)
one serrano pepper with seeds minced fine
olive oil
4 cups broth (I make mine, but you can buy, or use bouillon for this)
2 cups water
1/2 lemon (juice only)
Soy Sauce
Salt to taste
Black pepper
Dice your onion and garlic. Heat oil on med-high. Once the oil is hot lower to medium and saute onions and garlic until the onions begin to brown, add seranno pepper and sautee for about a minute. Add diced carrots and celery saute until just beginning to get softish- no more than 3-5 minutes. Add curry and salt near the end of your saute-this releases the flavor of the spice more fully. Add lentils, broth, bay leaf and water, bring to a rolling boil. Reduce heat to a simmer, add lemon (DON'T OVER LEMON YOU WILL RUIN IT) and a good dash of soy sauce. If you have a very rich broth you won't need the soy sauce, but I usually end up adding at least 2 tablespoons of it to mine. Let simmer for about 40 minutes or until the lentils are soft and liquid is greatly reduced. Salt to taste. Serve over brown rice.
This makes an enormous pot of soup/stew (there's very little broth really) and it goes far if you put it over rice. You can of course (as I'm sure you will) ad hot sauce extra salt etc. To make it more delicious, and healthier, mix spinach into your rice (this will wilt the spinach on its own) and put the lentils over that. You can also put the lentils over potatoes, or eat alone.
Friday, June 4, 2010
Kale a La Sarah: aka the best kale dish of all time
As simple as it gets. John and I eat this at least twice (if not five times) weekly. Sean when you start growing kale can you ship it to us wherever we live? It seems pretty hard to get good kale in our parts of the world... it's like a test of our tenacity- or our commitment to leafy greens. Bring it on world, we're not giving up chlorophyll without a fight.
1 head lacinato or curly green kale (if you're feeling ambitious use one of each! That's my favorite)
3 cloves garlic, miced
Olive Oil to coat kale
sea salt
Wash and rip kale into pieces, save stalks for later use in veggie broths! Mix with olive oil, minced garlic, and salt in a large bowl. Spread evenly on a cookie sheet and bake at 415 degrees for 10-15 minutes. Be sure to flip the kale every 5 minutes or it will burn. Enjoy enjoy enjoy!
1 head lacinato or curly green kale (if you're feeling ambitious use one of each! That's my favorite)
3 cloves garlic, miced
Olive Oil to coat kale
sea salt
Wash and rip kale into pieces, save stalks for later use in veggie broths! Mix with olive oil, minced garlic, and salt in a large bowl. Spread evenly on a cookie sheet and bake at 415 degrees for 10-15 minutes. Be sure to flip the kale every 5 minutes or it will burn. Enjoy enjoy enjoy!
Spring Greens Gumbo
John and I discovered this a few years ago and ate it everyday until we simply wore it out... took a long time though.
Serves four.
2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
6 cups water or stock
1 bay leaf
1 teaspoon fresh thyme
½ teaspoon gumbo file
Wash and chop
Serves four.
2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
6 cups water or stock
1 bay leaf
1 teaspoon fresh thyme
½ teaspoon gumbo file
Wash and chop
Stuffed Chard
These stuffed leaves look like red ribbon-wrapped gifts and are delicious served hot or cold. Brown and wild rice combines with onion, garlic, pine nuts, raisins and goat cheese for the sweet and savory filling. Ghee, clarified butter, adds a subtle nutty flavor (We don't have Ghee in Juneau... I think the city and the food had a falling out some time in the 70's... Ghee hasn't been back since) If serving hot, garnish with lemon or additional olive oil. If cold, go with yogurt, sour cream, cucumber or dill sauce.
Ingredients
16 red Swiss chard leaves (choose smallish leaves around 10-inch long)
2 cups water Salt to taste
1 1/2 tablespoons ghee or regular butter, divided
1 1/2 tablespoons olive oil, divided
1 small yellow onion, chopped
1 clove garlic, finely chopped
2/3 cup brown and wild rice mix, prepared according to package directions, cooled
1/4 cup pine (Or almonds are good too) nuts 1/3 cup raisins 8 ounces soft goat (Or Feta. I use feta) cheese Pepper to taste
I also added cranberries to this and found it to be amazing.
Method
In a saucepan or skillet large enough to submerge chard without folding, bring water and salt to a boil. Blanch leaves, one at a time for about 20 to 30 seconds, just to soften. They should remain bright green with limp stems. Drain in a single layer on a paper towel-covered cookie sheet. Set aside. Preheat oven to 400°F. Grease a baking pan with 1/2 tablespoon of the ghee; set aside. Heat 1/2 tablespoon of the remaining ghee and 1/2 tablespoon of the oil in a large skillet over medium heat. Add onions and garlic and cook, stirring occasionally, until tender. Transfer to a large bowl with cooked and cooled rice and toss gently to combine. In a separate small heavy skillet, heat remaining 1/2 tablespoon of the ghee and 1/2 tablespoon of the oil. Add pine nuts and cook, stirring constantly, until golden brown. Add to rice mixture along with raisins and goat cheese. Season with salt and pepper. To assemble, cut off thickest part of stem by cutting a "v" shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling. Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.
This is another one of my favorite holiday dishes.
Ingredients
16 red Swiss chard leaves (choose smallish leaves around 10-inch long)
2 cups water Salt to taste
1 1/2 tablespoons ghee or regular butter, divided
1 1/2 tablespoons olive oil, divided
1 small yellow onion, chopped
1 clove garlic, finely chopped
2/3 cup brown and wild rice mix, prepared according to package directions, cooled
1/4 cup pine (Or almonds are good too) nuts 1/3 cup raisins 8 ounces soft goat (Or Feta. I use feta) cheese Pepper to taste
I also added cranberries to this and found it to be amazing.
Method
In a saucepan or skillet large enough to submerge chard without folding, bring water and salt to a boil. Blanch leaves, one at a time for about 20 to 30 seconds, just to soften. They should remain bright green with limp stems. Drain in a single layer on a paper towel-covered cookie sheet. Set aside. Preheat oven to 400°F. Grease a baking pan with 1/2 tablespoon of the ghee; set aside. Heat 1/2 tablespoon of the remaining ghee and 1/2 tablespoon of the oil in a large skillet over medium heat. Add onions and garlic and cook, stirring occasionally, until tender. Transfer to a large bowl with cooked and cooled rice and toss gently to combine. In a separate small heavy skillet, heat remaining 1/2 tablespoon of the ghee and 1/2 tablespoon of the oil. Add pine nuts and cook, stirring constantly, until golden brown. Add to rice mixture along with raisins and goat cheese. Season with salt and pepper. To assemble, cut off thickest part of stem by cutting a "v" shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling. Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.
This is another one of my favorite holiday dishes.
Kale Stir Fry
So I haven't actually tried this one... but doesn't it sound good? And shouldn't eating kale be a daily thing?
Ingredients
1 tablespoon olive oil 1 clove garlic, minced 1 small onion, halved and sliced thin 1 (7 ounce) can water chestnuts, drained and thinly sliced 3 shiitake mushrooms, sliced (if using dried, soak, discard the stems and slice) 1 pound kale, washed and cut into large pieces 1 teaspoon mirin (or seasoned brown rice vinegar) 1 teaspoon tamari (or high quality soy sauce) Freshly ground black pepper, to taste Ingredient Options: Combine several types of greens. Add 1 tablespoon of brown rice syrup along with the tamari. Use chard and add a cup of drained, chopped tomatoes after adding the greens. Top greens with chopped, roasted walnuts.
Method
Heat oil in a large skillet over medium high heat. Add garlic and onions and sauté until onions are translucent. Be careful not to brown garlic or it will give a bitter taste. Add water chestnuts and shiitake mushrooms. Sauté for 3 minutes. Add kale and sauté for 1 minute. Add mirin, tamari and pepper and continue cooking until kale is just tender.
Ingredients
1 tablespoon olive oil 1 clove garlic, minced 1 small onion, halved and sliced thin 1 (7 ounce) can water chestnuts, drained and thinly sliced 3 shiitake mushrooms, sliced (if using dried, soak, discard the stems and slice) 1 pound kale, washed and cut into large pieces 1 teaspoon mirin (or seasoned brown rice vinegar) 1 teaspoon tamari (or high quality soy sauce) Freshly ground black pepper, to taste Ingredient Options: Combine several types of greens. Add 1 tablespoon of brown rice syrup along with the tamari. Use chard and add a cup of drained, chopped tomatoes after adding the greens. Top greens with chopped, roasted walnuts.
Method
Heat oil in a large skillet over medium high heat. Add garlic and onions and sauté until onions are translucent. Be careful not to brown garlic or it will give a bitter taste. Add water chestnuts and shiitake mushrooms. Sauté for 3 minutes. Add kale and sauté for 1 minute. Add mirin, tamari and pepper and continue cooking until kale is just tender.
Chard Gratin: adapted
This is the recipe I made over Christmas (and Thanksgiving here in Juneau for that matter) I adapt it pretty drastically. See notes.
2 bunches Swiss chard leaves, chopped (about 8 cups packed)
1 cup water
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter (I use Earth Balance... better for you and better for the world), more for the baking dish
1 cup low fat (soy) milk
2 tablespoons unbleached white flour (I use unbleached whole wheat white flour, King Arthur's brand is my favorite)
Sea salt and freshly ground black pepper
1/4 cup grated Comté or Parmesan cheese, divided
1 tablespoon whole wheat bread crumbs
Preheat oven to 350°F. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set chard aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and transfer to a buttered 9x9-inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.
Yummy yummy yummy...
2 bunches Swiss chard leaves, chopped (about 8 cups packed)
1 cup water
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter (I use Earth Balance... better for you and better for the world), more for the baking dish
1 cup low fat (soy) milk
2 tablespoons unbleached white flour (I use unbleached whole wheat white flour, King Arthur's brand is my favorite)
Sea salt and freshly ground black pepper
1/4 cup grated Comté or Parmesan cheese, divided
1 tablespoon whole wheat bread crumbs
Preheat oven to 350°F. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set chard aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and transfer to a buttered 9x9-inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.
Yummy yummy yummy...
Max's Salad Dressing: and Max's Salad
Perfection....
Dressing
Olive Oil (dressing base)
Soy Sauce (lots!)
Sesame Oil (just a dash)
1 Clove Garlic
Juice from 1/2 lemon (or more to Kristin's taste)
1 serrano pepper
1 inch fresh ginger
Dice garlic, ginger, and serrano. Mix with liquids (I use almost as much soy sauce as I do olive oil). Shake or stir well.
Salad
Lettuce
1 Green Pepper
Large avacado
Parmesean Cheese
Grated Carrot
Wash and mix!
Dressing
Olive Oil (dressing base)
Soy Sauce (lots!)
Sesame Oil (just a dash)
1 Clove Garlic
Juice from 1/2 lemon (or more to Kristin's taste)
1 serrano pepper
1 inch fresh ginger
Dice garlic, ginger, and serrano. Mix with liquids (I use almost as much soy sauce as I do olive oil). Shake or stir well.
Salad
Lettuce
1 Green Pepper
Large avacado
Parmesean Cheese
Grated Carrot
Wash and mix!
Michi Style Curry
This Curry seems more time consuming than it really is... once you get the hang of making it, it comes quickly.
1 inch of fresh ginger: minced
2 cloves garlic: minced
1 medium onion: diced
1 serrano pepper: minced
3-4 tablespoons Coconut Oil
1-2 tablespoons cumin seeds
Tumeric- 1/2 teaspoon-2 teaspoons
Coriander- 1/2 teaspoon-2 teaspoons
Cayenne- 1/2 teaspoon-2 teaspoons
Garlic salt- 1/2 teaspoon-2 teaspoons
Garam Masala- 1/2-1 teaspoon (optional for heat and tang)
3-4 red potatoes
2 medium carrots
head of cauliflower (or broccoli)
Bunch of snow peas
1 Can coconut milk or 1 1/2 cups
Can Chick Peas
Cup of Cashews
Soy Sauce to taste
1/4 c. Water or broth
In a saucepan toast cumin seeds until they begin to brown and grow aromatic ( You can skip this step... but I wouldn't if I were you). Remove from heat and crush if desired (mortal and pestle is best). In a large pot or wok melt coconut oil over medium-high heat. Saute onions, garlic, serrano, ginger, and cumin seeds until onions become translucent. Add remaining spices and saute for 30 seconds, stirring vigorously. Add potatoes and carrots and saute about 3 minutes until they just start to get al dente (fancy talk eh?). Add remaining vegetables and saute for one minute before adding water/broth. Cover and let simmer for about 3 minutes, stirring occasionally. Add chick peas, cashews and coconut milk or yogurt. Cover and let simmer over low heat until ready to serve. Serve over brown basmati rice.
Note- smaller peppers are spicier. Garam Masala is really really spicy. If you accidentally botch the whole things and make it too spicy to eat (this is easier to do than you might realize) don't panic- add more yogurt. Yogurt has the amazing ability to cool down a spicy curry. Don't be shy... add a lot.
Note 2- add halibut when you add coconut milk to turn this into an amazing fish curry. Fish sauce can be added as well for that flavor.
Note 3- When using yogurt instead of coconut milk add a touch more water to ensure enough sauce.
Enjoy!
1 inch of fresh ginger: minced
2 cloves garlic: minced
1 medium onion: diced
1 serrano pepper: minced
3-4 tablespoons Coconut Oil
1-2 tablespoons cumin seeds
Tumeric- 1/2 teaspoon-2 teaspoons
Coriander- 1/2 teaspoon-2 teaspoons
Cayenne- 1/2 teaspoon-2 teaspoons
Garlic salt- 1/2 teaspoon-2 teaspoons
Garam Masala- 1/2-1 teaspoon (optional for heat and tang)
3-4 red potatoes
2 medium carrots
head of cauliflower (or broccoli)
Bunch of snow peas
1 Can coconut milk or 1 1/2 cups
Can Chick Peas
Cup of Cashews
Soy Sauce to taste
1/4 c. Water or broth
In a saucepan toast cumin seeds until they begin to brown and grow aromatic ( You can skip this step... but I wouldn't if I were you). Remove from heat and crush if desired (mortal and pestle is best). In a large pot or wok melt coconut oil over medium-high heat. Saute onions, garlic, serrano, ginger, and cumin seeds until onions become translucent. Add remaining spices and saute for 30 seconds, stirring vigorously. Add potatoes and carrots and saute about 3 minutes until they just start to get al dente (fancy talk eh?). Add remaining vegetables and saute for one minute before adding water/broth. Cover and let simmer for about 3 minutes, stirring occasionally. Add chick peas, cashews and coconut milk or yogurt. Cover and let simmer over low heat until ready to serve. Serve over brown basmati rice.
Note- smaller peppers are spicier. Garam Masala is really really spicy. If you accidentally botch the whole things and make it too spicy to eat (this is easier to do than you might realize) don't panic- add more yogurt. Yogurt has the amazing ability to cool down a spicy curry. Don't be shy... add a lot.
Note 2- add halibut when you add coconut milk to turn this into an amazing fish curry. Fish sauce can be added as well for that flavor.
Note 3- When using yogurt instead of coconut milk add a touch more water to ensure enough sauce.
Enjoy!
Tuesday, May 11, 2010
EVERYDAY CHIPOTLE-VEGETABLE TAMALES (vegan)
Serves 6-8
1 hour 25 minutes for assembling and steaming
(I disagree... I'd say allot at least two hours for this whole process. Enlist friends. Bring Dos Equis)
Ingredients:
2 6-ounce packages corn husks
Tamale dough:
4 cups masa harina corn flour
4 cups vegetable broth or equivalent prepared vegetable bouillon, warmed
2 teaspoons baking powder
1/3 cup olive or good-quality, unrefined corn oil
Chipotle bean filling:
2 tablespoons olive oil
1 large onion, diced small
1 clove garlic, minced
1 red bell pepper, seeded and diced
1 small carrot, peeled and diced
1 (15 oz.) can pinto or black beans, drained and rinsed
1 cup frozen (or fresh! I use fresh whenever possible... makes a world of difference) corn kernels
¼ cup vegetable broth (I typically forget this part... but it seems like a good idea)
2 chipotle peppers in adobo sauce, minced, plus 2 tablespoons of adobo sauce
(use a 7-oz. can of chipotles in adobo sauce for this)
3 tablespoons tomato paste
1 teaspoon ground cumin
½ teaspoon salt or to taste
Preparation:
Place the corn husks in a large pot (no need to separate them just yet). Cover them completely with warm water and allow to soak for at least 20 minutes until they are soft and pliable. Keep covered in water the entire time the recipe is prepared, until ready to use.
Prepare the tamale dough:
In a large bowl, combine the masa harina, broth, salt, baking powder, and oil. With an electric hand mixer, beat until a dense, moist, fluffy dough forms and the sides of the bowl are clean. Cover the bowl containing the dough with plastic wrap or a damp towel and set aside.
Prepare the filling:
In a large heavy-bottomed skillet, heat the olive oil over medium heat. Saute the onions and garlic for 5 minutes, until softened. Add the pepper and carrot, and sauté for 3 minutes, then add beans, corn, broth, chipotles (the more chipotles and sauce the hotter) and adobo sauce, tomato paste, and cumin. Saute and simmer until most of the liquid evaporates, about 5-7 minutes. Salt to taste and allow to cool before assembling tamales.
To assemble:
Depending on the size of the corn husks, you will need to use 1-2 husks per tamale. There are a billion ways to wrap a tamale; we like this way since it’s simple and makes super cute traditional tamale shapes:
Take a corn husk and lay it flat; spread about 1 tablespoon of dough off center, leaving a 1 ½ inch margin from the top and bottom of the husk. Spread 2 heaping tablespoons of filling in the center of the dough, then top with about ½ to 1 tablespoon more of dough (stick closer to ½). Carefully roll up the tamale, making sure to completely encase the filling in the corn husk. Tie both ends securely with either heavy-duty kitchen string, or simply tear a corn husk lengthwise into thin strips and use that. (I do this differently. I fold my tamales into little squares like I'm wrapping a present. This seems easier to me- I'll show you over Christmas if you need more instructions)
Loosely pack the tamales into a large steamer basket. Steam for 35-40 minutes. The tamales will expand and feel firm to the touch when done. Remove from the heat and allow to cool slightly before serving (they will be really hot when unwrapped!). Serve with your favorite salsa and guacamole or make a whole extra steamy affair out of it and serve with sides of rice and beans.
1 hour 25 minutes for assembling and steaming
(I disagree... I'd say allot at least two hours for this whole process. Enlist friends. Bring Dos Equis)
Ingredients:
2 6-ounce packages corn husks
Tamale dough:
4 cups masa harina corn flour
4 cups vegetable broth or equivalent prepared vegetable bouillon, warmed
2 teaspoons baking powder
1/3 cup olive or good-quality, unrefined corn oil
Chipotle bean filling:
2 tablespoons olive oil
1 large onion, diced small
1 clove garlic, minced
1 red bell pepper, seeded and diced
1 small carrot, peeled and diced
1 (15 oz.) can pinto or black beans, drained and rinsed
1 cup frozen (or fresh! I use fresh whenever possible... makes a world of difference) corn kernels
¼ cup vegetable broth (I typically forget this part... but it seems like a good idea)
2 chipotle peppers in adobo sauce, minced, plus 2 tablespoons of adobo sauce
(use a 7-oz. can of chipotles in adobo sauce for this)
3 tablespoons tomato paste
1 teaspoon ground cumin
½ teaspoon salt or to taste
Preparation:
Place the corn husks in a large pot (no need to separate them just yet). Cover them completely with warm water and allow to soak for at least 20 minutes until they are soft and pliable. Keep covered in water the entire time the recipe is prepared, until ready to use.
Prepare the tamale dough:
In a large bowl, combine the masa harina, broth, salt, baking powder, and oil. With an electric hand mixer, beat until a dense, moist, fluffy dough forms and the sides of the bowl are clean. Cover the bowl containing the dough with plastic wrap or a damp towel and set aside.
Prepare the filling:
In a large heavy-bottomed skillet, heat the olive oil over medium heat. Saute the onions and garlic for 5 minutes, until softened. Add the pepper and carrot, and sauté for 3 minutes, then add beans, corn, broth, chipotles (the more chipotles and sauce the hotter) and adobo sauce, tomato paste, and cumin. Saute and simmer until most of the liquid evaporates, about 5-7 minutes. Salt to taste and allow to cool before assembling tamales.
To assemble:
Depending on the size of the corn husks, you will need to use 1-2 husks per tamale. There are a billion ways to wrap a tamale; we like this way since it’s simple and makes super cute traditional tamale shapes:
Take a corn husk and lay it flat; spread about 1 tablespoon of dough off center, leaving a 1 ½ inch margin from the top and bottom of the husk. Spread 2 heaping tablespoons of filling in the center of the dough, then top with about ½ to 1 tablespoon more of dough (stick closer to ½). Carefully roll up the tamale, making sure to completely encase the filling in the corn husk. Tie both ends securely with either heavy-duty kitchen string, or simply tear a corn husk lengthwise into thin strips and use that. (I do this differently. I fold my tamales into little squares like I'm wrapping a present. This seems easier to me- I'll show you over Christmas if you need more instructions)
Loosely pack the tamales into a large steamer basket. Steam for 35-40 minutes. The tamales will expand and feel firm to the touch when done. Remove from the heat and allow to cool slightly before serving (they will be really hot when unwrapped!). Serve with your favorite salsa and guacamole or make a whole extra steamy affair out of it and serve with sides of rice and beans.
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