Pork Lover’s Tamale Pie

Apr 082012
 
OLYMPUS DIGITAL CAMERA

 

I try not to like Rachel Ray, but this tamale pie that I adapted from one of her recipes was fabulous. Rachel’s raspy chirp and kitsch phrases drive me a little crazy.  She is constantly praising how great her food is smelling, tasting, and looking.  Now that may be something that I might, possibly, be known to do myself.  Maybe, I am, most likely, irritated by her boundless energy.

Rachel has that thing that Oprah & Martha has with her own magazine, food products and kitchenware that drives me crazy.  Julia would of never of done those things. As I judgmentally type my disdain, please note that I made this recipe in a Rachel Ray pan that I bought on QVC. (Great pan, btw.) Okay, I have to give Ms. Ray a break. She does produce recipes with ingredients that are easily gotten at the local grocery store. They are loaded with flavor and are easy on the pocket book. I also just love this pan that I got.

Now let’s get to the tamale pie. It only took me about 15-20 minutes and was not difficult in the least bit. The spicy rich meat with the creamy sweet polenta and gooey sharp cheese on top made us all happy. There is not a lot of heat in the recipe, which made it kid-friendly. I put a spicy salsa and sriracha on the table, so everyone could add more heat if they wanted it.  It is super affordable to make. The leftovers were used at breakfast with an egg on top. If you do not have every ingredient in the list, do not think you can not make it. Use beans, skip the beer…whatever you have about. Recipes are about giving you an idea, an inspiration.

Ingredients

  • 1 cup milk or rice/soy milk
  • 1 cup cornmeal
  • 2 cups boiling water
  • Salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon corn oil or EVOO
  • 1/3 pound mexican chorizo (raw) or chopped spanish chorizo (cured)
  • 4 slices  bacon, finely chopped
  • 1 pound ground pork
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground coriander (about 1/2 palmful)
  • 1 small onion, chopped
  • 3 – 4 cloves garlic, chopped
  • 1 cup beer
  • 1 14 1/2 ounce can  diced tomatoes with chiles, drained
  • 1 1/2 cups shredded cheddar or Mexican melting cheese
  • Cilantro leaves and sliced scallions, for garnishing

Directions

  1. In a medium saucepan, heat the milk. Whisk in the cornmeal, then whisk in the boiling water and cook over medium-low heat, stirring occasionally, until very thick, 15 to 20 minutes. Season with salt and pepper, then stir in the butter and honey.
  2. Preheat the broiler. Meanwhile, in a large ovenproof skillet, heat the oil over medium-high heat until smoking. Add the chorizo and bacon and render the fat for 3 minutes. Stir in the pork and cook, crumbling the meat, until browned, about 8 minutes. Season with the thyme, chili powder, coriander, salt and pepper. Add the onion and garlic and cook for a few minutes to soften. Stir in the beer to deglaze for 1 minute. Add the tomatoes to heat through.
  3. Spoon the thick cornmeal over the pan and spread evenly. Top with the cheddar and brown under the broiler for 2 minutes. Serve from the skillet, garnished with the cilantro and scallions.

ENJOY! Pull up a chair, Elizabeth

Braised Coconut Spinach and Chickpeas over Sweet Potato

Feb 232012
 
OLYMPUS DIGITAL CAMERA

 

 

 

I was on the hunt for a hearty vegetarian recipe. You know the one that a carnivore wouldn’t miss the meat at the meal kind of recipe.  Coconut Braised Spinach and Chickpeas over Sweet Potatoes is the exact kind of recipe that I was searching for. I could taste every flavor of each vegetable. There is heat and sweet, tang and subtle flavors in one bite. TheKitchn.com is great stop for a last minute recipe and it is where I found this one. Of course, I changed it around a bit, but this is a great resource.

My young son did not like the spinach and chickpeas at all. He was shivering as he was asking me if he had to eat it. He really hates anything with spinach. He love, loves, loves sweet potatoes, though.  That is what he ate. I had plenty of leftovers, which I used in soup and in a frittata.  This is also a great side dish. I have served it with lamb chops. Perfect compliment.

 

 

Braised Coconut Spinach & Chickpeas 
serves 4/main dish or 6/side dish

2 teaspoons oil or
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced
1 dash of red pepper flakes ( I have also used roasted hot peppers. Your call)
15-ounce can chickpeas, drained
1 pound baby spinach( or frozen, thawed and drained)
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger or grated from fresh
4 oz. cream cheese (vegan variety is also an option.)


1. Heat the oil in a large, deep Dutch oven or heavy pot over medium-high heat.

2. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown.

3. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.

4. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

5. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through.

6. Stir in cream cheese until it melts.

7. Taste and add more salt and lemon juice, if necessary.

Serve with:
Whole roasted sweet potatoes
Pomegranate seeds, to garnish

You can bake a sweet potato quicker then a russet potato. It  will take about 40 minutes at 400F. You can always cut the sweet potatoes in half if you want them to cook quicker. I have used pomegranate molasses over the top as well when I can not find fresh.

You can’t even feel guilty about this recipe. It is super healthy. All the flavor is the bonus. This is the dish that you make for your friends that are vegan, gluten free, dairy free come over.

Pull up a chair, Elizabeth

 

Garlic in olive oil

Dec 232011
 
OLYMPUS DIGITAL CAMERA

 Mellow, nutty, and sweet. I love how garlic tastes when it is cooked. Making up a jar of roasted garlic in olive oil doesn’t take long. It will last about 2 weeks, but it never lasts that long in our house. What do I use it on? The real question is what I don’t use it on. Slather the garlic on bread or add to a quick sauce for pasta. Use the oil to make a simple salad dressing or fry an egg in. My son loves a slice of crunchy toasted baguette brushed with the garlic oil and slice of salami on top for breakfast. He always has apple slices along with it. Drizzle it in a sandwich. I have whipped the roasted garlic into potatoes. OMG, that is fabulous, but hash browns cooked with garlic oil is fabulousity.

You can use it when roasting veggies or over a slice of pizza…on salmon or to poach shrimp in. Okay, do I need to say more? This stuff is just a must-have in your fridge. To top it all off, it is good for you. Dr. Oz, come on over and look into my fridge, this stuff is great.

Okay, are you ready for how easy it is?

This is the hardest part. Put 5 heads of garlic, that is peeled, in a one quart sauce pan.

Generously cover all the garlic with olive oil, filling up the pan.

Add some peppercorns (5-8), a bay leaf, and some thyme, if you have them.

Place in a 300F oven for about an hour.

When you pull out, it is good served warm. I usually store in Mason jar in the fridge. When I am ready to use, I do let it get to room temperature and sometimes I reheat it in the microwave so that it is warm.

Oh, I can’t wait to hear how you use it.

Pull up a chair, Elizabeth

Chicken Thighs, Sausage, and Kale Stew (slow-cooker recipe)

Nov 072011
 
OLYMPUS DIGITAL CAMERA

 

It is the time of year that calls for us to pull out our slowcookers and make hearty stews of tender meats and vegetables. I had a wonderful reader say what she loves about the growing season is that it starts and ends with greens. I couldn’t agree more. I don’t think that I even had kale until I was in my thirties, but I have grow to just love it. The heartiness in it’s texture calls for it to be cooked for a period of time. Outrageously good for you and super filling. I love incorporating it in our meals. My youngest son does not like spinach ever, but loves kale. He says that spinach makes him gag.  I still make him try it now and then.

This chicken, sausage & kale dish can feed an army for a reasonable price. I put everything into the slow cooker in the morning and then at dinner time cooked up some pasta to add in. It was done that easy. This is bowl of love and would not have any hesitation in serving this to my quests.

My favorite way to flavor kale is to add a piece of smokey meat and some wine while it simmers. I am lucky I have a super market close to me that always has smoked turkey legs and necks available at a great price. I like to use ham hocks as well, but use the turkey necks more often to reduce my cholesteral a bit. I am always shocked how much meat I get off the turkey necks. They add flavor and meat. Hearty, hearty goodness. YUM.

In the morning:

Brown the outer layer of six chicken thighs, lightly seasoned with salt and pepper. I usually get skinless to cut the saturated fat. Remember browning adds flavor to any dish.

Brown the outer layer of six sausages of your choice.

Start layering in slow-cooker:

chicken thighs
one bunch of kale, cleaned, de-stemmed & finely chopped
1/2 an onion, chopped
6 gloves of garlic
smoked turkey neck
1 t. red pepper flakes
second bunch of kale, cleaned, de-stemmed & finely chopped
sausages
1 cup dry white wine
1 cup chicken broth

Cover and set slow-cooker for 6 hours or longer.

20 minutes before eating:

Bring a pan of water to boil to cook pasta. Make sure to have plenty of salt in the water. This is the only time your pasta can get seasoned. Cook 1 lb. of pasta to al dente.

While cooking pasta, stir kale in the slow-cooker. Taste and adjust seasonings while pulling out the smoky necks on a plate. The smoky necks do add an amount of sodium, so I like to only add at this stage, if necessary. Let necks cool for a bit and then pull meat off the bones and return the meat to the slow-cooker.

After you drain noodles, stir into the slow-cooker. Then serve. This is also great to set up on a buffet as well and let people help themselves.

Pull out your slow-cooker or pull up a chair, Elizabeth

 

CSA recipe 5: Omelette and Arugula salad

Oct 112011
 
OLYMPUS DIGITAL CAMERA

 

Ingredients used:
Farm fresh eggs
Arugula
Scallions

If anyone ever asks me what my favorite food is or what is my favorite ingredient is… it is the egg.  I love how you can use them to bake, bind a meatloaf, make a deviled egg or serve up a beautiful souffle’. They are creamy, inexpensive, great source of protein and quick to cook. In the end, I used these perfect little morsels for a baked omelet. Simple and shows off the flavor the fresh egg. There is such a huge taste difference between a farm fresh egg and ones bought in the store.


1/2 lb. of your favorite sausage
1/2 t. red pepper flakes
4 scallions, finely sliced
6 eggs
3/4 cup whipping cream
1 cup gruyere cheese, grated
salt and pepper, to taste.

Saute’ sausage in pan. Add red pepper flakes and scallions while sausage is cooking. When everything is completely cooked, place on paper towel and drain. Beat eggs and cream together. Season with some salt and pepper. In a greased pie dish ( or what ever shallow baking pan that you have) place sausage mixture in the bottom, then pour egg mixture over the sausage. Sprinkle the top with cheese. Place in 350F oven for about twenty minutes.


Peppery fresh arugula is an incredible compliment to the rich and creamy omelet. I simply tossed the arugula in red wine vinegar, olive oil, and a little salt and pepper. Pairing arugula with something rich and creamy is a perfect flavor combination that I seek out time and time again.

Some examples of this combo addiction can be found on this site: Ricotta and Sausage Pizza  and Ham and Sweet Potato Sandwich. (FYI: for some reason, I can not hyperlink within my own site, so just type those recipe names in the search bar and you will find them.)

Now that I have cooked everything that was in my CSA basket, the question is what did I think and would I sign up for one myself? I think there are some important questions to ask. I am lucky to live in Chicago, so that I have access to several different farms that provide CSA’s. I need one that has one that has a convenient pickup time and location. I need one that has a variety of sizes. One that feeds a family of four would not be right for our family of two, even with how often I have guests. Does it grow the things that you really want to see in your CSA basket? I love spring peas and I would love to have the option of having eggs included in mine. How long does it run? What is the intial cost at the beginning of the season? Are they organic certified?

I am definitely going to do my homework and sign up for one in the spring. I just found out about one that is two blocks from my home. I will never be the gardener that I dream about being, but I love the idea of supporting the farmers directly. It is such a good experience for my son as he learns about how food is grown and how to prepare what is in season.

Pull up a chair, Elizabeth

CSA recipe 4: Fried Green Tomatoes

Oct 112011
 
OLYMPUS DIGITAL CAMERA

Ingredients used:

Green Tomatoes
Cherry Tomatoes

I have never had a fried green tomato before in my life. I first heard of them from the movie, Fried Green Tomatoes. After receiving these green tomatoes in my CSA basket, I knew I was going to finally make them. In researching different recipes, I found out that fried green tomatoes are not originally a southern dish as I had always thought. At the turn of the century, all the recipes found were in the northern and mid-western states. It also seemed to have a strongest presents in the Jewish community. It is believed that the tomatoes were picked right before the first freeze so they would be ruined. With a long winter ahead, nothing on the vine went to waste.

After looking over several different recipes, I went for the one that seemed liked any grandma would of passed down to her family.

Cut your tomatoes a little thick. You do not want them too thin. Dip them first in AP flour, then in buttermilk (I used soy milk because of my son’s allergy to milk), then in seasoned cornmeal. I seasoned the cornmeal with creole seasoning.( I mix up the Emeril’s essence recipe)  I use creole seasoning often enough that I keep it by my stove top. Put breaded tomato slices all on a tray and heated up some oil over med/high heat in a pan. You want an enough oil that when you place your breaded tomato in the oil it goes half way up the side of it. Brown on  both sides. Drain on paper towel.

Now I ended up not making any remoulade for the tomatoes because I wanted to taste them straight up.  I loved how the cornmeal complimented the tartness of the green tomato. The firmness of the tomato really played well for frying. I noticed that a lot of people just use hot sauce to accompaniment the fried green tomatoes.  I liked them that way as well, but they do not need much. I did think to myself that they would taste great on a burger, though. Crisp, tart, rich, and meaty. What can I say? I always go there.

Now the grape tomatoes were eaten the day we got them by my son, who eats them like candy. It is also a great addition to his lunch box, but sometimes have a hard time finding organic ones.

The last two ingredients are arugula and eggs. That is the next post.

I am loving my CSA. Pull up a chair, Elizabeth

 

CSA recipe 3:Meatball and Swiss Chard soup

Oct 022011
 
OLYMPUS DIGITAL CAMERA

Ingredient used:

Rainbow Swiss chard

I have to admit I make meatballs and greens soup quite often in the fall/winter/spring. My son just inhales it. It could be either turkey, pork, beef or lamb meatballs and it could be one type or  a variety of greens, such as kale, arugula, or spinach, but it is all basically the same recipe. He inhales it every time, no matter what. Now if I put a pile of greens on his plate to eat, he does not want anything to do with it. Ahh, the power of soup.

I usually let the meat and the greens dictate the spices and broth used. If I have lamb meat, I may make it with Greek or Moroccan spices in a beef broth. If I have turkey meat, then I use turkey or chicken broth. One unique thing I do is use instant tapioca instead of eggs, milk and bread crumbs in the meatballs to make them tender, because of my son’s allergies. This is a great trick. Tapioca is gluten free as well.

1/4 lb. ground beef
1/4 lb. ground pork
1/4 cup instant tapioca
3 big dashes worcestershire sauce
1/4 t. red pepper flakes
1/2 t. salt
2 cloves garlic, finely chopped

Mix all the ingredients listed above together and make little meatballs. You can cook them in the soup or brown them off first on a sheet tray in the oven. It depends on what texture you want out of your meatball in the end. This time I baked them off in the oven first. I made them small, so one can fit in a spoon.

I usually have broth in my freezer, but I do not hesitate to use a bouillon to create my soup either. I have started working for Massel bouillon and have found it a quick and easy solution to have on hand. If I have some broth in the freezer, I will even add some bouillon to add another flavor profile to the soup. Today I used beef broth and added a couple tablespoons of tomato paste to liven up the broth.

4 cups beef broth
2 T. tomato paste
1/4 cup chopped celery
1/4 cup sliced carrots
1 bunch of rainbow Swiss chard finely chopped (even stems)
1/4 cup onions, sliced or chopped

I heated up the broth and with all of the ingredients listed above until tender, then I added the cooked meatballs. If I was adding the meatballs raw, I would put them in the pot all at the same time. Cook until everything is tender and the meat is cooked. It usually simmers for about 15-20 minutes.

Served up warm with crusty bread is our favorite way to eat this up. I love how easy this is to prepare. I love that how healthy it is for my family and I love foefilling it is to eat soup with meatballs.

Can’t wait for you to pull up a chair, Elizabeth

CSA challenge 1: Asian Beef & Tofu Wrap

Sep 272011
 
OLYMPUS DIGITAL CAMERA

Ingredients used:

Romaine lettuce
Scallions
Purple Basil

When I first saw the beautiful lettuce, I knew that I was going to make a wrap. The crisp fresh taste of the lettuce wrapped around something sweet and spicy. I love the texture and tastes, but I love how easy it is to pull together. My son eats them up, lettuce and all. I add sriracha to mine and I eat them up, lettuce and all.

Clean lettuce and set aside.

Serves 2 generously.

1/3 pound beef or pork
1 t. corn oil

Heat a wok or skillet over medium-high heat. Add oil and heat until hot, about 30 seconds. Add meat, breaking up any lumps and cook until pink is gone. Drain on paper towel or in a colander. Wipe out wok. Reheat.

1 t. corn oil
3 T. scallions thinly sliced
1/2 cup sliced pea pods or cabbage
1 1/2 T. minced ginger
2 gloves garlic, minced
1 to 2 t. soy sauce
1 T. hoisin sauce
3 oz. firm tofu, cut into 1/4 inch cubes. (Ideally, wrapped in paper towel and weighted for 30 min, but I rarely have time for this.)

Add all the ingredients from above in the wok except the tofu. Let cook for about a minute until the flavor of the sauce come together. Then add meat and tofu. Toss in sauce and then serve in lettuce leaf.

Rice or not to rice? In your wrap or on the side? I like wraps both ways, but do not think that you have to serve rice. I had some leftover, so I heated it up and it worked perfectly on this night. My son likes to eat his rice on the side. Me, in the wrap.

Garnishing with herbs and sriracha is vital to me. I put one leaf of cilantro and chiffonade of the sweet purple basil on mine. Gabriel just put basil on his. I love how I can make a wrap spicy enough for me, but in a flavor that my young son’s taste buds enjoy.

Okay tomorrow…another recipe. Sneak preview. I am using the turnips and the cucumber together…umm.

Pull up a chair, Elizabeth

 

 

The CSA challenge

Sep 262011
 
OLYMPUS DIGITAL CAMERA

I am crazy about produce. I love the wide variety of color and texture. I am a total want-a-be gardener. I dream of the entire backyard being made over in the spirit of the victory gardens of long ago as well as chickens and goats for eggs and milk. Maybe a bee hive for my own honey. Oh, artisan goat cheese would be made. I would feed my family entirely off the land. Then… I wake up. Who am I kidding? I hate digging anything. I have to work full time. I am overwhelmed with just keeping my house clean.

My friend, Liz, offered me her share of a CSA while she was out of town. I graciously excepted and looked forward to our veggie pickup all week. For those of you who do not know Community-Supported or Community-Shared Agriculture (CSA) is also known as “subscription farming.” You buy a subscription from a local farmer just like you buy a subscription to a magazine. But instead of receiving a magazine each week, you receive a “share” of fresh, locally grown or raised fruit and/or vegetables. Some farmers also offer CSA subscriptions for farm-fresh eggs, and/or meats. While new in name, Community Supported Agriculture goes back to an earlier time when people knew where their food came from, ate  with the seasons, and enjoyed a delicious, healthy diet of pure, fresh foods.

 I believe that supporting local farmers are better for our economy and our healths. “In season” is what CSA’s are all about. The grocery store knows no seasons. What we have gained in convenience, we have lost in flavor, freshness, nutritional value, and human connection-to each other and to the land. That said, I have done most of my shopping at the grocery store in the urban world in which I live.  I do support our local farmer’s market June-Oct, but have not committed to a CSA program, mostly do the initial upfront cost.  I found to be average about $450-$650 to be paid at the beginning of the season. (May-Oct.)

  Smack in the middle of the city there is this beautiful garden. How wonderful. It really is in my backyard. I am so happy that my friend, Liz, shared this with me. So now let’s get down to the fun part. The food I received in the share this week.


Here’s the challenge. What would you make out of these ingredients?  I will be posting all week what I make from my CSA weekly share.  What I would love to hear from you is what you would make.

Rainbow swiss chard
Cucumber
Purple basil
Green tomato
Baby red turnips
Fresh eggs, 1 dozen
Scallions
Romaine lettuce
Cherry tomato
Arugula

Let me know your ideas and tomorrow I will post my first dish created from the basket.

Pull up a chair, Elizabeth

Gabe’s Bacon Summer Squash

Sep 172011
 
OLYMPUS DIGITAL CAMERA

 

Gabriel, my seven year old, took one look at the summer squash that I had bought at the farmer’s market and said, “Are you going to steam the squash again? I hate squash.”

“ We are having the squash, but how would you cook it if you had a chance?” I replied.

“We should cook it with bacon and make the outside really crispy and then I would probably like it.” Gabriel said with a big smile on his face. He knows my long time held belief on most things taste better with bacon. I decided at that moment, I was going to help Gabriel learn how to create what he had envisioned.

“Okay, then bacon it is, but how do you think that we should make the squash crispy?” Gabriel was perplexed. I said, “What  are some other things that we eat that start out sorta tender and we make crisp to eat?”

“I know. Fried Chicken.” Good answer. So we decided to toss the squash in some rice flour and seasonings and saute’ it in bacon, garlic and olive oil. We used 2 strips of bacon for the entire dish. Gabe was right, it sure was tasty. It was salty, smoky, crispy and tender all at the same time.  Gabriel ended up eating a huge portion of it and told me he loved the taste. It tasted like what he had dreamt it would.

Being able to visualize how something is going to taste is one of those skills that is important to becoming a good cook. Thinking out the steps on how to get to that taste and then mastering the technique can only be done by actually cooking. You are not going to learn how to cook without cooking.

I can not imagine sending my child out into the world without the basic skill of cooking. You need to be able to feed yourself decent  and healthy food daily. Period. Gabriel learned a lot by cooking his vision on this day and he ate all his summer squash with gusto.

Pull up a chair, Elizabeth

Gabe’s Bacon Summer Squash

2 slices bacon
2 cloves of garlic, finely chopped
1 1/2 T. olive oil
3 summer squash, cut in cubes
1/4 cup rice flour (you can use what ever flour you have on hand)
1 t. creole seasoning
1 t. salt
1 t. pepper
a few sprigs of chives.

 

1.  Slice up bacon in small strips. Place in a sauté pan that has been warming over medium heat.
2.  Cook until bacon is crispy.
3.   Take bacon out of pan with a slotted spoon and drain on paper towel.
4.  Place garlic and olive oil in a sauté pan to heat.
5.  Place squash in a bowl and toss in flour, seasonings, s&p.
6.  Toss squash in flour mixture and then place in warm pan.
7.  You want it spattering a bit, but not burning. Let it wait a bit to brown on one side before turning.
8.   The entire cooking time should take no longer then about 10 minutes.
9.   It is not a perfect coating, but it does crisp up and cook the squash at the same time.
10.  Remove from pan and drain on paper towel.
11. Toss squash and bacon in a bowl, then cut up chives on top. I had my son use the kitchen scissors to cut the chives.

 

 

 

 

 

 

 Older Entries