Cheese & Roasted Pepper Tamales

Ingredients

25 corn husks
5 poblano peppers (or other peppers of your choice), diced and roasted
1 1/2 pounds cheese (such as Monterey Jack), shredded

Masa:
5 cups corn masa flour
1 tablespoon cumin
1 tablespoon garlic powder
2 teaspoons salt
6+ cups vegetable broth
1/3 cup vegetable oil

Soak corn husks in water for at least half an hour. Prepare masa by combining dry ingredients, then adding broth and oil. If necessary, add more broth until the consistency is similar to a thick cake batter. (It's important that it's not too runny or too stiff.)

Shake off excess water on a corn husk and lay it down with the wide side at the bottom. Add a layer of masa about a centimeter thick, leaving about an inch on the sides and a couple inches at the top. Add cheese and roasted peppers in a line in the middle.

Fold the sides in, and then fold the top over. Place upright in a steamer.

Continue for the rest of the tamales. Steam for 2 hours or until masa is spongy and comes easily off the corn husk.

If you have the equipment, these are great to make in bulk and freeze. Just reheat them in the microwave or by steaming for an easy and delicious meal!

Crepes

This recipe is pretty much lifted from Martha Stewart's website. It makes plenty and the mix can be stored in the fridge for a couple days if you don't use it all at once.

Ingredients

1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1 cup milk

1/2 cup cream

4 eggs

3 tablespoons butter, melted

Melt butter in a frying pan. Blend other ingredients together, then add melted butter. 

Let sit for at least 15 minutes at room temperature (or overnight in the fridge). 

Melt a dab of butter in your pan. After stirring the batter, pour a small amount in the pan and move the pan around to spread it over the bottom. Only use enough to thinly cover the bottom of the pan.

Cook over medium heat for a couple minutes or until bottom is lightly browned, then flip and cook until the other side is lightly browned. Repeat for other crepes.

Served with fruit, jam, cream, nuts...whatever you like!

Butternut Bisque

I originally tried making this as a pasta sauce--but it was so good I decided to ditch the pasta and eat it as a soup!


Ingredients

1 butternut squash
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
Optional: parmesan cheese

Roast the squash at 400 degrees for an hour or until tender.

Cook oil, onion and garlic for a few minutes until onion becomes tender and translucent. Add squash and broth, bring to a boil, and then simmer for 20 minutes or until squash is soft.

Add cream, salt and pepper, and allow to cool slightly. Puree soup in a food processor. Reheat if necessary. Serve with another sprinkle of pepper or cheese if desired.

Creamy Broccoli Soup

Ingredients

1 stick (8 tablespoons) butter
3/4 cup flour
1/2 an onion
6 cups broccoli florets, cut apart
3 cups veggie broth
3 cups water
1/2 cup milk
1/2 cup heavy cream
Salt and pepper to taste
Optional: cheddar cheese

Melt 6 tablespoons of butter and mix in the flour until a crumbly paste is formed. Set aside.

Melt the other 2 tablespoons of butter and cook the onion in it for a few minutes. Add broccoli florets, stirring for a couple minutes. Add broth and water. Bring to a boil and then simmer for 20 minutes or until broccoli is soft.

Cool slightly, then puree in a food processor. Serve with a sprinkle of cheddar cheese if desired.

Cilantro Almond Pesto

Tired of marinara sauce? Here's a delicious alternative...and it's easy, too!

Ingredients

2 cups cilantro leaves
1/4 cup roasted almonds
1/4 cup chives
1/3 cup olive oil
1/4 cup grated parmesan
salt
pepper

Cook pasta and reserve the water when draining. Blend up ingredients in a food processor until smooth. Mix pesto in with drained pasta, adding a little of the reserved water if pesto is too thick. Add salt, pepper and more parmesan to taste.