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Thursday, August 10, 2017

Nikki's Tamale pie

Nikki's tamale pie

I was super excited to get this request from Nikki.  She asked me to make a recipe for tamale pie, because sometimes time is slim, and making full blown tamales is labor intensive and sometimes you just want them.  The solution is a tamale pie!
Now, When I get requests for a new recipe, I name them after the person who made the request.  So that is why this recipe is officially Nikki's tamale pie.
I had lots of fun making it too.  First of all, I was in the kitchen, and secondly, it was so easy. Honestly, once all the ingredients were together, the longest part was baking.  But, the nice part there, you can do other things (like clean the mess you just made) or other household chores.

Preheat oven to 375°

Ingredients:

4c maseca instant masa flour (see illustration)

3.5 cups water
2 8oz. can taco sauce, or tamale sauce (see illustration, use whatever brand or homemade as you like)

4 teaspoons chili powder, divided 
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon chipotle powder (or you could use 1/4 tsp. cayenne pepper)
1 teaspoon dried oregano
1.5 cups cooked black beans (canned or fresh) with liquid
1 8oz. package of sliced mushrooms
1 cup frozen corn
1 large red bell pepper, washed, cored, and cut into 1/2 inch chunks 
1 medium red onion, peeled and diced small
4 cloves garlic, peeled, smashed, and minced fine



 To start, put your masa flour into a large bowl.  Make a well in the middle


 Add all the water


 With your hand, mix together.  It will be messy at first, but keep going.  


When the flour and water have combined well, and is like wet playdough, add 2 tsp. of chili powder, lime juice, and 1 can of the taco sauce/tamale sauce.




Now, with your hand again, combine all this with your hand until smooth.


Divide into two, and set aside


Place a large saute pan on the stove, over medium heat.  Allow to heat up for about a minute or so.


Add the onions, garlic, peppers, mushrooms, and the rest of the seasonings (2 tsp. chili powder, chipotle powder, oregano and cumin)


Mix well, and saute for about 10 minutes, or until the mushrooms are wilted, and the onions are soft.


 After 10 minutes, add the beans and corn, and mix well


Cook for another minute, and remove from heat, set aside for a few minutes.
Now, lets make the crusts.  In a 9x13 glass pan, take half the masa mix, and press into the bottom.


Add the bean/mushroom filling and spread it out even.  
The easiest way to make the top, is with parchment paper.  You will want to take a sheet and measure it out on top of your pan.  Then place it down on a cutting board, and put the other half of the masa mix on it.  Spread it out to the size of the parchment.



Then, turn it over onto the tamale mix, and peel the paper back.  Spread it to the edges and make it all smooth.


Take the piece of parchment you just used, and cover the top loosely, and place it into your preheated oven.


Bake covered for 20 minutes.  After 20 minutes, removed carefully from the oven, take the cover off, and pour the other can of sauce on top.  Spread it out.


Place back into the oven, and bake another 25-28 minutes.


 When the time is up, remove from oven.  Let stand for 10 minutes to set.


Cut with a sharp knife, and serve.  I added some avocado and some lime to squeeze on top.  


I hope you give this a try.  It makes quite a bit, so there will be leftovers.  If you are not into spicy food, you can tone it down a bit (don't add the chipotle powder)
The crusts should be moist, and has a great texture (pretty close to an actual tamale rather than corn bread) 


If you don't like mushrooms, you can replace with zucchini or even more beans and corn.  















Sunday, August 6, 2017

Unstuffed red bell pepper soup


Unstuffed red bell pepper soup

So, this recipe is another one that I must have dreamed about.  I woke up today, and this whole recipe was foremost on my mind.  Every detail, including the spices and quantities.  I love when I wake up with a new recipe.  
I will start by saying I love stuffed bell peppers.  They are one of the foods that reminds me of my youth.  My mom would make them and although when young, I wouldn't eat the actual pepper, I did love the stuffing.



I loved how the stuffed bell peppers were basically a complete meal.  You douse it with some gravy, and you had a great meal.  I still love them today (minus the loads of hamburger).  I smother them in mushroom gravy.
But I love soup too, in fact, I probably love soup more than any other food.  It can be so different each time you make it.  I wanted to have the delicious flavors of the stuffed peppers in soup form.  So, here is the recipe.

Ingredients

1c uncooked brown rice (I used short grain)
1c quick cook barley 
6c veggie broth
2 8oz. cans tomato sauce
2 14.5oz. cans diced tomatoes (I used fire roasted)
3 medium red bell peppers, washed, cored, and diced into 1 inch chunks (Yes, you can use green, yellow, orange bell peppers)
2 medium carrots, peeled and cut into 1/4 inch slices
1 medium onion, peeled and diced small
1 can black beans, drained and rinsed
1c frozen corn
1c sliced mushrooms (optional)
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
salt and pepper to taste (optional)



Place all ingredients in your Instant Pot, and stir well.  Place the lid on top, and turn nob to pressure.  Set to manual mode and set for 9 minutes high pressure. Now, go clean your mess.  
After the timer has gone off allow to NPR. 
Serve hot after pressure has been released.  You can keep this in the fridge for 4 days, and it does freeze.



Non-Instant Pot instructions:

Add all ingredients to a large soup pot.  Set on the stove and bring to a boil over medium high heat.  When it comes to a soft boil, cover tight, and reduce heat to low.  Cook for 35-40 minutes, or until rice is tender.  (check after 30 minutes, don't uncover until then)
When rice is done, serve right away and enjoy. 

Slow cooker instructions:

Add all ingredients to slow cooker (make sure it is large enough for this recipe)
Stir well, and set to high.  Cook for 3.5-4 hours.  (check after 3.5)  When rice is tender, soup is done.  



I hope you give this soup a try, and enjoy it as much as I did.  It will thicken as it cools, so you can add more stock when reheating, or you now have a nice, thick stew.  :)


Friday, August 4, 2017

Creamy mushroom gravy


Creamy mushroom gravy


Ingredients

8 oz. mushrooms, cleaned and thinly sliced (I used a food processor with a slicing blade)
1 medium onion, peeled and sliced in half, then sliced very thin (again, used food processor) 
4 cloves garlic, peeled and minced fine
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups water
1 14.5 oz. can of great northern beans with liquid
salt and pepper to taste (optional)
2-4 tsp. corn/tapioca starch and 1/8 cup water.  Make into a slurry (used to thicken)

In a large saute pan, saute the onions, garlic, and mushrooms over medium heat.  
You will saute until brown and all the liquid has all gone out.  Add the seasoning and water and mix well.
Take the can of beans with its liquid, and blend in a blender until smooth.  Add to the mushroom gravy mix.  
Check the seasoning.
Turn the heat up just a bit, and bring to a simmer.  Add the slurry, and allow to cook for 1 minute.  Add more if you want it thicker.  
Serve over anything that you would like gravy on.