a better tamale pie

Tamales are a lot of work, but I love them.  I wanted to create a recipe that preserved the taste and texture of traditional tamales, but were less time-intensive to make.  I did not want a traditional tamale(ish) pie: filling on the bottom, cornbread on top.  So I created this recipe and it turned on super good!

113 g butter, plus more for pie pan

• ⅝ tsp baking powder
• 1¼ cups masa harina
• 1-1¼ cup warm veggie broth (probably the full amount)
• goodly pinch+ of sea salt (to taste)
• banana leaf from my backyard (or a few soaked cornhusks)
• suggested filling:
• 3 large chiles (I used 2 poblano and 1 anaheim)
• 130 g grated cheese (I used mild white cheddar)

1. Roast chiles until well-cooked and blistered while you make the masa.  Allow to cool, then peel, deseed, and chop.

2. Preheat the oven to 400

   ° (I use a convection oven).  To create the steamed effect of traditional tamales, place a pan of boiling water on the bottom rack.

3. In a medium bowl (a hand mixer will be easier than a stand mixer), whip butter on high until light and fluffy, about 5 minutes.

4. Add baking powder and gradually add masa harina, whipping until well-mixed.

5. Slowly add 1 cup of broth, whipping into a dough.  Add the remaining broth as needed to create a creamy, airy, hummus consistency.  Ideally, a small dollop of dough will float in water.

6. Whip in salt to taste.

7. In a buttered pie pan, spread an even layer of half the dough.  Distribute a layer of chopped chiles, then a layer of grated cheese.   Top with dollops of the remaining dough.  This can be difficult to spread, so try to use a banana leaf cut to cover the top to smooth out the dough on top.

8. Bake/steam for 40 minutes. Remove from the oven and allow to rest for 30 minutes.

9. Serve with sour cream, avocado, hot sauce with a side of beans and calabacitas.

Serves 6-8

pickled jalapeños & carrots

Seeing several jalapeños growing fat in my yard, it's a good sign to pick and pickle them.  And why not throw in some carrots to fill a pint jar?

2 medium carrots, sliced 1/8" thick on the diagonal

8ish jalapeños, sliced 1/8" thick on the diagonal

2 garlic cloves

1 bay leaf

1/4 teaspoon whole coriander/cilantro seeds

1 teaspoon mexican oregano

1/2 cup cider vinegar

1/2 cup water

2 tablespoons hibiscus (roselle) syrup

1 tablespoon sea salt

Stuff the herbs, veggies, and spices in a pint-sized jar.  In a small sauce pan, bring the water, vinegar, salt, and syrup to a boil.  Pour into jar to cover the veggies.  Screw the lid on and allow to cool.  Store in the refrigerator for a couple days before eating.

warm oatmeal for cold mornings

My go-to breakfast when the mornings turn cool...

To a small sauce pan on medium-heat add: 

        1/4 cup oats

and toast lightly, swirling the pan for a couple minutes.  Add:

        2 tablespoons quinoa flakes

        pinch of sea salt

        1/2 cup water

        1/4 cup milk of your choice

Cover with a lid and bring to a simmer.  Turn off heat and add:

        a tablespoon raisins

        100 grams chopped pink lady apples

Let it sit on heat, covered, while to the bowl you will eat from add:

        1/4 cup milk of your choice

        1/8 teaspoon turmeric

        cinnamon to taste

        1/4 teaspoon vanilla

Pour in the hot oatmeal mixture into your bowl and add:

        5 grams honey

        1 tablespoon chopped almonds

        1 tablespoon mixed seeds (pumpkin, chia, flax, hemp)

Stir to combine and enjoy!

caramelized banana jam

When my banana bunches ripen, they ripen from the top down and it happens rather fast.  While I mostly freeze the bananas that over-ripen before we can eat them, I had a thought that a banana jam might be an interesting twist with hazelnut chocolate on s'mores.

1 cup evaporated cane sugar

3 cups over-ripe bananas, diced

1/3 teaspoon salt 

2 teaspoons lime juice 

1 1/2  teaspoon vanilla extract

Mix the sugar and 2 tablespoons water in a heavy-bottomed saucepan.  Heat the sugar mixture on medium-high heat, swirling the pan until the mixture caramelizes.  Once it reaches a caramel-brown color, turn the heat to medium-low and carefully add the bananas.  Stir with a wooden spoon, simmering gently until the bananas break down, 15-20 minutes.  Stir in the salt and remove from the heat.  Allow to cool slightly before stirring in the lime juice and vanilla.  Adjust seasonings to taste.

Variation: add cinnamon to taste.

The jam will keep in the refrigerator for up to 1 month.  Makes 2+ cups.

based on a recipe from Biscuit Love

Another DIY hair pomade

 1/3 oz by weight beeswax (or 2 tsp melted)

1/4 cup fractionated coconut oil

1/4 cup light kaolin clay

several drops of essential oil (rosemary, lavender, ylang ylang, or your favorites)

In a double boiler on medium-low heat, melt beeswax.  Add oil and clay; stir to combine.  Remove from heat, add essential oils, and whip while cooling.  

pickled red onion

1 cup red wine vinegar
2 tablespoons honey

3/4 teaspoon salt
1/4 cup water
1/2 large red onion, thinly sliced

Whisk all ingredients together excerpt red onion.  Add red onion and refrigerate for at least one hour, ideally overnight.

Falafel is surprisingly easy

1/2 cup dried chickpeas, soaked overnight (or quick soak), drained and rinsed
3 Tbsp fresh parsley leaves

3 Tbsp fresh cilantro leaves

1/4 tsp paprika
1 clove garlic, chopped
1/2 small red onion, chopped
1/2 jalapeño, chopped
1 tsp sea salt

3/4 tsp baking soda dissolved in 2 tablespoons water

Heat about 1/2 inch safflower or sunflower oil on medium heat in an enameled cast iron pan.

Add the drained chickpeas to a food processor.  Pulse for about 30 seconds.  Add the herbs, paprika, garlic, onion, jalapeño and salt.  Process, scraping down the bowl as needed, until it's a smooth paste, about 2 minutes, mixing in the dissolved baking soda just before frying.

 
Form about 2 tablespoons of mixture into balls, slightly flatten, and drop into the hot oil in batches (however many comfortably fit).  Fry until golden brown, about 1 minute, flip and cook another minute, until golden brown. Transfer to a towel-lined plate to drain.

Makes 12 small patties, 3-4 servings.

Serve with tahini sauce, thin sliced red onion, kalamata olives, chopped cucumber and tomato with lemon and sea salt, on homemade pita. 

Based on a recipe from the Food Network with input from my Israeli mother-from-another-brother (and sister).