Mexican Chopped Salad

This has to be one of the easiest recipes ever and I know it's going to be in our menu rotation a lot this spring and summer. Its so fast and easy and it's been my very favorite meal we've had lately. In fact Chris liked it so much he asked me to blog it so we'd remember to make it again.

Last night we wanted some sort of salad for dinner and had some leftover grilled chicken and some perfect avocados to use. This was the result. If I was making this for just me, I would skip the chicken because my serving was great without it. This was a huge main dish salad for two, but could easily be a side salad for more to share.

Here's how easy it is:


Mexican Chopped Salad

1 Chicken breast half, grilled and chopped
2 Avocados, chopped
1 to 2 cups Cucumber, peeled and chopped
1/2 cup Red Onion, chopped
1 large bunch Cilantro, finely chopped
1 large Jalapeno, seeded and finely chopped
Juice of half a Lemon
Salt & Pepper to taste

Mix to blend gently so the the avocado mixes with the lemon juice but doesn't get to mashed.

Serve as is or on a bed of mixed baby greens as we did.

Enjoy!

Butternut Squash, Spinach and Black Bean Tacos

For a good, long while I have been on kitchen auto-pilot making mostly the same things. The time has now come to work on my menus.

I'm currently researching the best diet for me as I start treatment for breast cancer and while I have just started the process I know that increasing the most nutritious veggies, herbs and spices is as important important as drastically cutting sugar. Cutting sugar has been easier than I expected so I'm focusing on getting the good stuff in.

There are so many different theories are out there - Vegan, Keto, Mediterranean, etc. - all been recommended by various people and sources. I can see pluses and minuses to most so am taking my time and learning what will be right for my situation with my necessary restrictions like gluten free, dye free, etc. So while I continue to research I'm making lots of old favorites (especially Sri Lankan recipes with all the turmeric, ginger and spice) and some new vegan dishes.

Vegetables are a favorite, so it's not a burden to try and reconfigure my diet but it can be a challenge to make them a main course when you love spicy flavors and strive to use only whole foods rather than processed items.

The guys are not changing their diets but are getting exposed to lots of new veggie dishes in the process. So far they are just adding them to their usual meals and it's working out fine for everyone. Joe, especially, has surprised me with embracing arugula and watercress in his salads and trying some different roasted veggies. So in many ways this is a win win for us.

This is one dish I experimented with on our last Taco Tuesday and we liked it so much I made it all over again on Friday - doubling the recipe for leftovers. It's super fast and easy and very satisfying.

I've tried this combination in a crispy taco shell, without tortillas in a bowl and wrapped in in collard leaves. Every version was delicious and I've got another two pounds of butternut squash to saute tonight.

Butternut Squash, Spinach and Black Bean Tacos

Saute in a medium sized saute pan:

1 tablespoon Coconut Oil
1 large Onion, minced
4 large cloves Garlic, minced

In another small saucepan heat:

2 cups Black Beans (approximately, either homemade or canned)

When the onions and garlic are softened, add:

1 teaspoon Cumin
1/4 teaspoon Cayenne (this will be spicy - just a dash if you don't love it hot)
1/2 teaspoon dried Oregano
1 pound Butternut Squash, cut into cubes

Continue to saute until squash is cooked through - about 15 minutes or so. I mashed a bit with the back of a spoon as I stirred.

Just before you are ready to serve, toss in:

2 cups packed and rinsed Baby Spinach which will wilt and heat through in a minute.

Serve in taco shells, as nachos, in bowls or rolled in a large steamed kale leaf and top the squash and spinach with black beans, and guacamole and any favorite salsa you like.

We love to add a mixture of cilantro (one whole large bunch), onion (one medium to large) and jalepeno (at least one large) all minced together and liberally spooned on top. I make up this mixture at least once a week and use it to top almost all Mexican and Asian foods I make. It will keep a couple of days in the fridge.

Hope you enjoy it as much as we have.

Luna's Living Kitchen Gluten Free, Vegan and Amazing!

So many friends had been raving about Luna's Living Kitchen and posting mouth-watering photos on Instagram and Facebook lately so I've been anxious to try it. It's a two and a half hour drive from us so we used a trek to IKEA as an excuse for a visit a few days ago. We are not vegan but we do eat many vegan and vegetarian meals weekly so we looked forward to checking Luna's out.

The restaurant exterior is warm and inviting. There are large planter boxes outside and most of them were full of greens. The tall ceilings, huge windows, spare decor and art make for a cozy yet bright interior. Every single employee greeted us with a smile from the moment we walked in. We sat at the juice bar because all the tables were full.

Jonathon was our gracious server and was happy to tell me which items were gluten free. There was a much better than usual selection to choose from. We ordered an organic juice for each of us. Chris chose the Volcano, a citrus blend with a touch of maple syrup and cayenne. I have an aversion to the smell of maple syrup but when I tasted it I fell in love. I ordered the Zinger which was beet, apple, orange, lemon and ginger. The ginger actually gave it more heat than Chris' Volcano. The sweet and hot combination was delicious. Luna's juices are available at our local Whole Foods, too. Pricey, but a healthy splurge.

One of our friend Josh's recommendation was the Rawco Taco Salad so I was glad it was gluten free. That was my order. How gorgeous is that salad?

Underneath the cilantro and sprouts was a large scoop of crumbled walnuts and almonds. The nuts gave it a crunchy, satisfying feel without feeling heavy. The cashew sour cream and hot sauce combination was a perfect touch - so flavorful! The hot sauce had quite a kick without being too much heat. Cool slices of avocado and crispy veggie/flax crackers made a perfect meal.

It's the kind of salad I could eat every day of the week if only someone would deliver it!

Chris ordered the Living Burrito. It was a collard leaf wrapped around sunflower seed refried beans, cauliflower rice, veggies and the same cashew sour cream and pico de gallo that were on my salad. He inhaled it shortly after I took this photo. 

He loves all things cauliflower so he especially enjoyed the cauliflower rice. Chris loved the combination of flavors and textures and found it to be a hearty lunch (he likes big food!) and also commented that he didn't feel weighed down by this large meal.

I'm going to have to get on Pinterest soon and look up some cauliflower rice and cashew sour cream recipes.

This meal makes me want to up my game when it comes to our vegetarian and vegan meals and make them more creative. Summer is a great time to take advantage of wonderful produce.

Josh had also recommended the Lemon Berry Cheesecake and we shared a beautiful slice while Chris had a coffee. 

Hands down the best cheesecake I've ever tasted and again totally vegan. Just the right amount of crunchy nut crust, plain and fruit flavored layers and perfect to share.

We both loved every part of our meal and our experience at Luna's Living Kitchen. While it is quite a drive I know we'll be back - maybe not as often as I'd like - but I can't wait.

This post has been shared on Gluten Free Wednesdays - thanks Shirley!

Gluten Free Cinco de Mayo Recipes!

Our family loves Mexican food so much we have it several times a week. It has always been a favorite of mine and is something that is so easily adaptable to gluten free life.

This year we are combining a Cinco de Mayo fiesta and Mother's Day so I have a few days to figure out our menu. It will be Aiden's first fiesta and while avocados are the only part of a fiesta he can partake in this time I'm sure by the next fiesta there will be more. 

We'll make it easy so none of the moms have much to do. While I haven't decided what I'm making yet, here are some of my favorites:

These tamales are the easiest tamales you can make and also vegetarian. Once you make your first batch you'll have fun making your own fillings to suit your tastes.

You can literally stuff the masa with anything your family loves from refried beans to sauteed and seasoned veggies to shredded and seasoned meats.

Even really simple meals are so much more flavorful topped with salsa. A simple meal of beans and rice is a fiesta when you add salsa like the bowl at the top of this post.

Salsas come in many different colors and flavors but our family tends to love these two basics. 

The red has my name but since Gabby loves the green version more than anyone I had to name it for her. 

The red is a fresh, medium-hot salsa that takes under five minutes in the blender. Follow the directions for a fast and chunky salsa or puree longer for a smoother version.

The green is a lot hotter, but not a typical green salsa at all. Totally pureed in the blender it's a combination of jalapeno, cilantro and lime juice. Hot but really flavorful. Made in my Vitamix its a smooth and pour-able sauce but made in a food processor or regular blender it will have gorgeous green flecks of cilantro.

Have you ever tried Enfrijoladas? If you haven't you are in for a treat! Instead of enchilada sauce I use a black bean sauce. It's easy peasy and great if you have to avoid things that are too spicy. I fill them just like enchiladas so feel free to use any filling your family enjoys. 

Check out this link for Gabby's cheesy rice, too. Gabby makes massive amounts of it when we get together and it always vanishes!

Fiesta Chicken and Rice Salad is one of my personal favorites. It's fresh and crunchy and so flavorful. It's great for a buffet and makes a wonderful light dinner on hot summer nights.

Another salad favorite is this one! A Creamy Cilantro and Pepita Salad Dressing is so refreshing over a bowl of mixed greens and is really nice and cooling with a spicy meal.

While not Mexican in any way shape or form, after a big meal it's nice to have something sweet but not too heavy. A square of my Praline Blondies are a quick to fix treat we all love.

And for more ideas, please check out Shirley's Cinco de Mayo recipes, too. That Sangria might just make it to our table!

Enjoy!

Gluten Free Raleigh - The Irregardless Cafe

Laura & Birthday Girl Cara today

Today I met Laura and Cara at The Irregardless Cafe for Cara's birthday lunch. The Irregardless Cafe is a Raleigh institution. It's a little green house turned into an award winning restaurant that is known as a farm to fork, vegetarian and green establishment.

Christmas Laura waiting for her Chili Relleno!

But honestly I wasn't bowled over the first two visits. The first time was an anniversary dinner with Chris a few years ago. He'd checked it out and read they did gluten free meals well. Cute, funky building and great atmosphere made for a nice date night feel. Our new-ish waiter wasn't trained in gluten free and brought out pita bread in spite of careful no-pita ordering on my part. He really didn't get there being a safety issue but begrudgingly brought out another plate. It was a busy night and we never could make eye contact with management. An off night - every place can have one - but it didn't make me want to try it again soon.

Delicious? Yes! Pad Thai? Close.

Fast forward to three months ago when Laura and I met at the Irregardless for lunch. I was excited to try it again - after all gluten free has come a long way since our first visit and I continued to hear or read great things about it so I was ready. It was busy and noisy with Christmas celebrations so we had to wait a while for our server but this gal was spot on - she knew what Laura needed to know to order a yummy vegan lunch and was really helpful in helping me decide on a gluten free lunch between the two, yes just two entree choices.  I settled on the Pad Thai which needs to be carefully ordered because the seitan listed on the menu contains wheat.

While the Pad Thai was good, it wasn't anything like any Pad Thai I've had anywhere else or have made at home. I was initially disappointed because I expected what I know to be Pad Thai, but I could appreciate the freshness and flavors and over all really enjoyed my lunch.

I had even told Chris later that I felt like it was a safe, good gluten free meal and even told him that I'd go back if that is where a friend wanted to go, but it just wasn't a spot I would probably choose myself.

When Laura invited me to join in on Cara's birthday I jumped at the chance to meet Cara who I only knew over the phone. I wanted to try The Irregardless Cafe one more time to see how I felt - I figured it would be a three strikes and you're out or a third time's the charm meal.

While the Irregardless lunch menu only has a few gluten free options, the dinner menu shows many more. When I compared the two I realized one of the things marked gluten free at dinner were on the lunch menu but not marked as gluten free. It was the amazing Chile Rellenos that Laura had at Christmas.

Today the Irregardless was quieter and we had a great waitress. Wait staff can make or break any dining experience but all the more so when you have to avoid gluten. I mentioned to her that I'd looked at the dinner menu and noticed the discrepancies and she assured me the Chile Rellanos were, in fact, gluten free so I quickly ordered them.

Happiness on a plate!

Oh my goodness, third time was the charm! A large poblano pepper is sitting atop a roasted tomato and balsamic reduction - so yummy you want to lick the plate. Between the sauce and the stuffed pepper is a black bean cake. And the stuffed pepper is full of a Spanish ratatouille rice. Every bit of it was amazing. I ordered the vegan version - without the smoked gouda or cream fraiche - I can't imagine it being any better than it was.

So now I want to drag Chris there as soon as we can get him there so he can try it, but I think we'll go for dinner when there are a few more gluten free choices to check out. I'm glad to have tried one more time because now I have a special spot I can really look forward to.

It was so great getting to catch up with Laura and to hear about her move and getting to meet sweet Cara. I felt blessed to have been able to sneak away from my responsibilities for a couple of hours and enjoy some fellowship with these wonderful women.

Check out Laura's post today and her healthy mocha shake. It sounds amazing!

Creamy Cilantro Avocado Salsa

This morning I received an email with a new recipe from Herbivoracious.com. I love most everything on the site but this one really caught my eye. Michael's recipe for Avocado and Tomatillo Salsa reminds me of going up to Olvera Street in Los Angeles as a kid. There were the most amazing taquitos in little paper bowls that were drizzled with an avocado salsa that sounds really similar. I can practically taste it if I think about it all these years later. I cannot wait to make a batch soon.

At lunch time today it was still on my mind as I was pulling things out of the fridge. I was heating up some taquitos, black beans and making a salad and wanted to make some fresh salsa or guacamole to serve with lunch. That's when I realized that I had a lot of ingredients for both but not all for either without running to the store.

What I did have was a perfectly ripe avocado, a really large bunch of cilantro and lots of fresh Habanero Peppers in the garden.

So I pulled out the trusty Vitamix and made a combination of guacamole and Gabby's Green Sauce in about three minutes from start to finish. It's nothing like Michael's but his recipe certainly inspired it and brightened up lunch.

Creamy Cilantro Avocado Salsa

1 Large Bunch Cilantro, washed, stems included
1 Ripe Haas Avocado
1 Habanero Pepper, seeds and white membrane removed
1 Tablespoon Lime Juice
Pinch of Sea Salt

While I used my Vitamix I think a food processor would work just as well. Put all ingredients in and blend (using tamper to push cilantro down and mix) at a medium speed until smooth - just a minute or two.

Enjoy

Creamy Cilantro & Pepita Salad Dressing

When we left California several years ago good Mexican food was really hard to find in this area but everything has changed drastically over the years.  Now there are good Hispanic sections in regular grocery stores and many small Hispanic grocery stores so I can buy any ingredient I could possibly need to make all of our favorite Mexican foods. Mexican restaurants and Taquerias are all over the place and serve great, authentic food. Of course not all of it is gluten free or free of the artificial colors, flavors and preservatives we avoid so I make it for my family often.

My friend Kerry from California sent me a newspaper clipping shortly after moving here. It was the copy of the salad dressing from one of our favorite Mexican restaurants. It instantly made me homesick for good friends and good Mexican food and I put it on the side of the fridge with a magnet so I wouldn't lose it. Back then I couldn't find the Cojita cheese and pepitas the recipe called for so I saved it and waited. Eventually I forgot all about it even though it was still on the side of the fridge

Our favorite Sunshine Burger Wrap - Rice Tortillas wrapped around
a crumbed Sunshine Burger with lettuce, Carrots,
Creamy Cilantro & Pepita Salad Dressing
with extra toasted pepitas for crunch!

When we were planning the menu for Marc and Marie's party I noticed the now yellowed and spotted newspaper clipping. It seemed perfect for our tostada buffet. It's creamy and flavorful and now it's pretty darn healthy. The original recipe called for a ton of mayonnaise and cheese but I've lightened it up a bit and made it vegan to boot. I soaked two cups of raw cashews for a few hours and used them to substitute the mayo and cheese. The cashews aren't a lot less calories and fat than the mayo and cheese but they are a healthy vegan protein used in moderation. They give the dressing a wonderful creamy texture just like the original. I lowered the oil a bit and added spiced, toasted pepitas.  It's really very easy to make as I just toss everything in the blender and gave it a good whirl.  Chill and serve over greens, on sandwiches or use as a dip.

Creamy Cilantro and Pepita Salad Dressing

Begin by soaking cashews - I put them in the bowl after lunch so they'd be ready by dinner:

2 cups Raw Cashews in
2 cups filtered water at least 2 hours and no more than 6 hours.

Meanwhile toast the pepitas in a small saute pan over low heat.

1 teaspoon oil
1 cup Pepitas
1/2 teaspoon cumin

Saute and stir until slightly toasty and fragrant.  Add:

salt and pepper to taste

Let cool.

Pour the cashews and water into blender container and add:

1 Cup Olive Oil
1/4 cup Apple Cider Vinegar
1 4 ounce can Green Chilies
2 large bunches of Cilantro, washed and roughly chopped.
2 cloves Garlic
1/2 cup Toasted Pepitas
1/2 teaspoon salt
1/4 teaspoon pepper

Blend at high speed until completely processed and creamy. This makes a lot and keeps in the fridge for a few days.

Serve over mixed greens with extra toasted pepitas to garnish.

Enjoy!

Shared, on Gluten Free Wednesdays 5/7/14!

GF White Chicken Chili with Green Salsa

Although warm spring weather came early this year yesterday and today were really cold and drizzy days. I wasn't sure what to make for tonight's dinner but wanted something warm and satisfying. In looking through the pantry this morning the first thing I noticed was a bag of white beans near a large jar of green salsa. There were chicken thighs and cilantro in the fridge and although I'd never made a white chili - one without tomatoes - it sounded quick to make and perfect for a cold day.

It was quick and easy to make and there was enough for a crowd. I was happy that it ended up being a big hit. I took the photos a couple of hours before we actually ate so I wouldn't lose the light but we actually topped our chili with big spoonfuls of chopped cilantro and had a fresh green salad with it.  Simple and colorful and really satisfying. One of the best parts of this meal was the wonderful aroma that filled the kitchen all afternoon.

Chicken Chili with Green Salsa
Six to Eight Generous Servings

1 lb. White Beans (Great Northern) dry, sorted and rinsed
2 quarts Organic Gluten Free Chicken Stock (homemade would be even better)
1 Cayenne Chili - dry (optional)
1 24 ounce jar Natural Gluten Free Green Salsa
3 cups of water (or more if you want a thinner chili)
1 lb chicken thighs, boneless and skinless
salt & pepper to taste
1 bunch Cilantro, washed and chopped

In a large stock pan or Dutch oven place sorted and rinsed beans and cover with the two quarts of chicken stock.  If using a whole dried Cayenne chili, place in pan now.  Bring almost to a boil and reduce heat to low.  Simmer until beans are soft - mine were very fast today - maybe three hours.

Once beans are nearly cooked heat a saute pan to cook the chicken.  Saute both sides until cooked through (I didn't use any oil to saute) and once cooked (15 minutes for me) chop into 1/2" pieces.

Add the salsa, water and chicken to the beans and stir gently but well.  Add salt and pepper to taste and let simmer.  It was delicious at that point but even better three hours later when we finally ate.

Add chopped cilantro to taste and stir it in. My bowl was bright green because I'm crazy for cilantro. The guys' bowls varied in color considerably but we were all happy.

Enjoy!

Spicy Chipotle Burrito Bowls

I was just planning tomorrow night's dinner when I realized I've been sitting on these pictures for a while. Thursdays are busy here and everyone generally gets home late and we like to pile in the living room and watch sitcoms together. This meal has become sort of a Thursday night tradition for us. A build your own burrito bowl meal is easy and fun. They're a snap to prep in advance and everyone can customize their own meal.  Of course we got this idea from Chipotle which is one of our favorite places to eat. Their food is high quality and delicious and their staff is incredibly careful with gluten free orders. But we can't eat there every night. =D

A typical spread looks like this:

I prepare all the toppings and keep them in the fridge until serving.  This time there was just shredded cheese, guacamole, salsa, radishes, cilantro and hot sauce. Sometimes we'll grill something to add to the mix - it's really flexible.  The beans can be canned or home cooked and black or pinto - up to you.

The only two real recipes for this meal are simple.  Let's start with the rice. One cup of dry rice will expand to approximately three cups of cooked rice.  Double or triple as necessary and keep warm until serving.

Cilantro Lime Rice:

1 cup Basmati Rice cooked according to directions on package.

When cooked, fluff with fork and add:

1 Tablespoon Olive Oil
1/4 Cup Lime Juice
1 Cup Chopped Cilantro (or more, to taste)
Salt to taste

The veggies take only minutes to prepare if you have everything sliced and ready to saute. I usually start cooking them once everyone is actually home because they are so quick.


Chipotle Spiced Veggie Saute

1 Tablespoon Olive Oil
10 ounces Baby Bella Mushrooms, pre-sliced
2 medium squash, yellow or zucchini, cut into matchstick sized pieces
2 large Bell Peppers, cut in slices
1 large Onion, cut in slices
2 cloves Garlic minced
1/2 teaspoon Chipotle Powder (optional but tasty)
Salt and Pepper to taste

Heat pan to medium and add everything but salt and pepper at once.  Saute until everything is just cooked through but not too soft and season to taste.

Call everyone in the kitchen and let them serve themselves.

Enjoy!

Chipotle & Lime Black Bean Burgers

This post has been shared on Gluten Free Wednesdays please check it out! 

The men in my family are big eaters and it is a constant challenge to feed them well and keep our food budget under control. While they enjoy meat I try to keep it to a minimum for both health and budget reasons. Thankfully we all love veggie burgers which are a really satisfying plant-based and budget-friendly meal. I have been playing around with a black bean version and really like this one. The smokey hot flavor of Chipotle peppers is so good. I recently found a ground Chipotle powder which a lot more convenient than the little cans of Chipotle peppers in sauce.  A little bit goes a very long way - these are really spicy so adjust the amount of Chipotle powder if you don't like things too hot.

I made these a little larger to fit our favorite sandwich bread. Sometimes it's nicer to have a veggie burger on toast rather than buns.  If you have a Whole Foods nearby look for this loaf.  It's from their Whole Foods Gluten Free Bake House but it's right on the shelves with the rest of the fresh bread.  (This isn't Feingold approved - I am waiting to submit it for approval until I get an all clear on the PIC site.) Anyway, it's big and soft and wonderful.  

Like my other veggie burgers they are vegan and tofu-free and therefore a little soft and crumbly. The parchment paper makes baking and flipping easier.

Chipotle & Lime Black Bean Burgers:

Preheat oven to 400 degrees

Line baking sheet with parchment paper and lightly oil with olive oil

Roughly puree together:

2 cans (15 ounces each) Black Beans, drained

1 cup chopped Onion

1/2 cup Cilantro, chopped

2 Tblespoons Flax Meal

1 Tablespoon Olive Oil

1 teaspoon Lime Juice

1/2 teaspoon Chipotle Powder

dash Garlic Powder

½ teaspoon Salt

½ teaspoon Pepper

You can use either an immersion (stick) blender or food processor.  I like to keep a few beans whole for texture.  Shape into eight burgers/patties on the parchment lined baking sheet.   They will be quite soft and you may want to wet your hands while shaping.  Bake at 400 for 20 minutes. Remove from oven and carefully flip and bake 20 minutes or longer until browned.

I love the hot Mexican flavors with cooling guacamole. All the guys gobbled them up. Marc says these are by far his favorite of the veggie burgers I make.  =D

Enjoy! 

Quick & Easy Tamales with Chilies and Cheese

One of my very favorite Christmas traditions is making tamales with my friend and neighbor Gabby. We get to catch up while we roll tamales and eat way too much. Tamale day gets better every year as we get our routine down and we always think our tamales turn out better than the year before. Today we made a traditional beef filled tamale and this version; which is the perfect tamales for both beginners and vegetarians. 

This simple version takes just minutes to mix up and since you skip the filling step they roll up quickly. Last year we filled our masa with the chilies and cheese but found the cheese melted right out of some of the tamales.  Nothing is sadder than an empty tamale.  By shredding the cheese and mixing the corn and chilies into the masa the flavor and texture is much more consistent.

Tamales are not hard at all; you just need a few supplies and go step by step through the recipe. 

First, you’ll need a couple of packages of corn husks or hojas to wrap your tamales.  They are crucial to give tamales an authentic flavor and texture.  I find them in many grocery stores and our local Hispanic market.  Two packages should be more than enough.  Soak them a few hours or overnight in a bowl or pan of warm water to soften. 

There are several different masa varieties available.  This time we used instant masa.  It cooks in far less time than non-instant varieties and makes for an earlier lunchtime. This is important to us. =D

You’ll also need a steamer.  The tamales need to steam over simmering water.  The steamer basket needs to sit an inch or two above the water.  You’ll need to make sure there is plenty of water in the pan so that it doesn't boil dry.

While we waited for the last of the tamales to finish we worked together to make a hat for Gabby's sweet little girl. Oh, she looked so adorable trying it on. 

We listened to our sons playing video games together and it cracked us up listening to little Ev keeping up with Marc and Joe.  They went out to play Frisbee in the unseasonably warm sunshine and we, of course, followed them out and watched them while we sat on the porch. The best part - whenever a car drove by they had to get out of the street and wait.  What did they do while they waited?  They danced.  All three of them danced!

Mike brought Olive over after nap time and we walked the dogs and laughed as Ev sang an alien Christmas song over and over and over. It was a perfect day. 

I think tamale day has to come more than once  a year.

Tamales with Chilies and Cheese

Set a large pot of water on the stove to boil.

In a heavy duty mixer place:

8 ounces Pepper Jack Cheese, Shredded.

4 cups Masa

1 quart Vegetarian (gf) Broth – room temperature

2 t. Baking Powder

1 ½ t. Cumin Powder

1/8 t. Garlic Powder

Mix at low speed until well incorporated.  Add:

1 ½ cups Corn, canned, fresh or frozen

1 7 ounce can Diced Green Chilies

Mix again.  You may need to hold your hands on the sides of the mixing bowl to keep the mixture in the bowl; I did.   Stop mixer when all ingredients are evenly distributed.

Now you are ready for your corn husks.  Take about ¼ cup of the masa mixture and put it right smack dab in the middle of the corn husk just as Gabby is doing, right. Fold over the left side and then fold the right side over. Tuck the bottom under and stack in the steamer basket.  Keep filling, folding and filling the steamer basket until it is full but not tightly packed.  You want the steam to be able to circulate.

Once the steamer is full; set it in the pot and cover.  With my pots I have to use heavy duty aluminum foil to cover the steamer basket as tightly as possible.

Steam about one hour or until steamed through – to test take one of the tamales out of the steamer and open.  If it still sticks to the corn husk and is gummy and soft you’ll need to give it a few minutes more.

Today we had them with salsa and guacamole and some hot sauce.

Thank you, Gabby for taking such great photos.  You can certainly tell which are yours and which are mine. =D

Enjoy!

Meatless Monday & Mexican Pizza

One of our favorite grocery stores recently started carrying a gluten free Mexican pizza.  It sounded great to us but found that while some of them were great, others were not so good. They were too spicy for one of us and not flavorful enough for others. We really liked the concept, though, so I wanted to figure out an easy version to be able to make on busy school days.  I have tinkered with a couple of crust versions and this is our favorite.  It holds up to the toppings, is a little crunchy and has a nice corn taste.  We liked it rather thick (as you can see in the picture below) but you can always pat it thinner.

The toppings can be anything you like.  We have done pureed pinto and black beans, grated Colby jack cheese, guacamole, salsa, chopped onion, chopped cilantro, sliced fresh from the garden Jalapeños and hot sauce.  You can be creative and add anything you like.

If you’re starting out on the Feingold program you can make this stage one easily.  Just keep the salsas and peppers off and you will still have a lot of flavor.

Mexican Pizza

Have 2 baking sheets covered with parchment or pizza stones ready

Oven to 425 degrees - makes six individual pizzas.

For the crust:

1 package Bob’s Red Mill Gluten Free Corn Bread Mix

1 Cup Water

2 Eggs

½ teaspoon Cumin

Dash Garlic Powder

Mix everything together for a stiff dough.  Divide into six balls.  Pat each ball into a circle with damp fingers on your parchment lined baking sheet.  Mine were about six inches across. Three crusts fit well on each sheet.

Bake at 425 for 20 minutes.

For the black bean “sauce” just puree one can of beans with a bit of the liquid in the can - add a bit more if the beans are too thick. You want it to be the consistency of pizza sauce. That will be plenty for six pizzas.

Sprinkle your pizzas with your favorite toppings and put back in the oven briefly – five to ten minutes for us. 

Garnish with salsa and guacamole and enjoy!

Fiesta Chicken & Rice Salad

Gratefully shared on Gluten Free Wednesdays!

Like a lot of the country we've been experiencing record heat. And while it is a few degrees cooler today it is still sticky hot.  Making dinner didn't sound too appealing tonight and I didn't want to turn on the oven. Something cool and refreshing but also flavorful and hearty was my goal. I found this recipe in an old file and knew this would be just the thing. I originally made it up for Marc's high school graduation party a few years ago. The beauty of a salad like this is you can put whatever you like in it and change proportions to suit yourself. Leave out the grilled chicken for a vegetarian salad if you prefer. I'm making enough for leftovers so I can avoid the kitchen later this week when we get back to 100 degrees.

The dressing is an adaptation of the Mexican Salad Dressing from Nourishing Traditions Cookbook by Sally Fallon.  She suggests using it on a green salad but I love it with this combination.  Just pour it all in a jar and set it aside while you prepare the salad.

1 cup extra virgin olive oil

1/4  apple cider vinegar

1 tablespoon lime juice

2 - 4 drops stevia liquid - I like Sweet Leaf

dash of garlic powder

1 teaspoon dried oregano

1 teaspoon cumin

1/4 teas0oon cayenne

Salt and Pepper to taste

In a large serving bowl add:

Several cups cooled basmati rice (or brown rice)

About 8 grilled chicken breast tenderloins, thinly sliced

One chopped organic orange and red peppers

One small chopped Vidalia onions

One bag of Trader Joe's fire roasted frozen corn

One can of black beans, rinsed well

1/2 cup chopped cilantro

Pour dressing over everything and stir lightly to mix.  


Add salt and pepper to taste and serve warm or chill for later. I love this as is but you can top it with salsa, guacamole, crumbled cojita cheese or even serve it on salad greens.

Enjoy!