Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
-rinse them well with cold water and drain them.
-Next, put them in a saucepan and add water, just enough barely cover them. Bring them to a boil and then lower heat and cover them and let them simmer about 20 minutes.(About halfway through make sure to turn your peppers so all sides get soft.) Drain them and set aside to cool. Divide in half.
-In a blender put about 3 cups of water and one half of the peppers, 3 Tb of flour, 2 cloves of garlic, 1/2 tsp salt.Blend til smooth.
-put through a sieve to remove skins and seeds,
-repeat same process with the other half of peppers and there you go.
You can add this in your tamales before you cook them and/or put it on them when eaten.
Hope this helps and I hope I have explained it well. Its very good.
Tune in tomorrow for tomato bread and/or tomato pie. :)
As for your invite to come over - that's awfully nice of you, but I don't think I live anywhere close to your place. And I would have to hire a helper to look after my mom while I'm gone and that would cost many many tamales. Haha.
Becky- Congrats on being official
Pam- tell hubby to smoke some trout- quite delicious
Polar- I am going to have to try your recipe, thank you for sharing.
So basically for plain tamales not hot-
put your meat *roast or shoulder)in a crockpot and slow cook, hopefully getting a lot of juice of it that you will use.
When meat is done shred it and set juice aside
I use masa herina, 2 cups of masa , ½ cup of lard, dash of salt, and enough chili powder to taste, and to make the dough a little pink. Add broth a little at a time and sometimes as you go on you can add more broth to keep the masa from drying out. (I use a mixer to whip it all together, it seems that its better when the masa and lard are kinda light and fluffy)You can check your masa by dropping a little in cold water and if it floats your golden.
Add a little juice to your meat, not so much to be wet, but a little moist.
You would have already soaked your corn husks for about 30 min. and tear some to make ties.
So you put about 1/4 c of masa on husks and then roughly 2 Tb of meat. (You can choose to make them bigger, my Mom always made huge, I like a lot of meat she'd say")
Roll them up and tie and steam them about
1 1/2 hours.
Now if you like them hot, I make a red chilli sauce(can give you the recipe if you want also)
This is for meat, I also do a bean and rice for myself. But mostly people are pork fans.
Hope it makes since if not let me know if I can be of more assistance. And if it doesnt work out, you can come by and I will teach you. :)
You must be from the South. Ever seen the cookbook White Trash Cookin'? Anything's good in bacon grease.
Cook up a package of bacon, cut up small.
Remove the cooked bacon, leaving the bacon grease in the pan.
Dump in a package of pre-shredded cole slaw mix, or shred one head cabbage.
Add 1 tsp each of garlic and onion powders, as well as 1/2 cup chopped onion or 3 tbsp dried minced onion.
Cook cabbage until wilted down, stirring frequently.
Toss bacon back in and cook another 5-10 minutes.
Serve immediately.
I use a pack of the instant yeast
3.5 to 4 cups of bread flour
1/2 pound of dry garbanzo beans, soaked, cooked and pureed with enough water
2 teaspoons of sugar
salt
I mix dry ingredients together, then mix in the puree beans, then add water just enough to kneed the dough to a smooth texture. Then I let it rise in the fridge overnight.
I would love to know how you make your tamales if you can share the recipe. I made tamales a couple of times, but they always came out dry and hard. I think I have to use fresh maize dough. I also have trouble with the sauce which didn't taste authentic.
I have stuff in the freezer that's been in there for a few months...time to start using that up. Guess I'll be doing some cooking over the next few days.
This man is single and eats out for every meal. Both he and hubs are loving it, as hubs loves showing off his cooking skills and the guy can relax and not have to eat out. We get the extra portions for our dinner.
Tonight's entree will be sautéed fish, beets, broccoli, garlic ciabatta bread and apple crumb pie.
Our neighbor likes to eat healthy so maybe hubs and I will loose a few pounds. (Wishful thinking!)
I love spicy v-8.
We make homemade tamales every few months. People order them from us as well. They are good. I makes beans and rice tamales for myself. Don't eat the meat ones.
Hope you all are having a good night.
Homemade tamales. MMMM! Not made by me. There is a man that comes by the office every few months, then delivers the next day. They were absolutely wonderful. Now for the Blue Bunny chocolate mini drumstick things. Have to have chocolate after Mexican.
Then there are days like Monday, where I get into a cooking frenzy - made crack slaw (which is like a low-carb hamburger stirfry with shredded cabbage, hamburger and stirfry seasonings), then made a good size batch of low-carb marinara sauce with meat and froze it, then cooked a whole chicken overnight in the crockpot and tossed veggies into it in the morning for some good broth and chicken.
I still have another package of shredded coleslaw mix, so I might make some LC bacon-fried cabbage. YUM.
Lately dinner consists of cheese and crackers. I will have to see what I can do for tonight.:-)
We had breakfast for dinner last night Becky...It was just so-so.I made a ham and cheese omelet,fried potatoes and waffles.My dH lapped it up,even said it was good surprisingly.
Tonight I made macaroni and cheese and leftover meatloaf sandwiches.
Easy and filling.