Corn and Poblano Pepper tamales, Spanish Rice, Tomatillo Avocado Salsa and Black beans

Tomatillo-Avocado Salsa

• 12 tomatillo, husked, rinsed well
• 1 small onion, quartered
• 6 large garlic cloves, peeled
• 2 to 3 serrano chilies, stemmed
• 2 ripe avocados, peeled, diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice

Tamales

• 1 6-ounce package dried corn husks

• 1 pound large poblano chilies
• 2 cups Masa Harina (corn tortilla mix)
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 3 tablespoons sugar
• 2 1/4 teaspoons salt
• 1/2 cup canned low-salt chicken broth
• 5 cups frozen baby white corn kernels (about 25 ounces), thawed
• 3 cups (packed) coarsely grated sharp cheddar cheese
• 1 teaspoon baking powder
• 1/8 teaspoon ground black pepper

preparation

Make Salsa:
Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Make Tamales:
Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.

Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.

To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.

For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.

Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.

Let's see, changes I made to the recipie: I didn't use cheese, obviously, I just left it out completely. Also I used vegetable broth in the place of chicken broth so these would be strictly vegetarian and I can share them with Sonya for her food tree. I quadrupled this recipe so I am busted tired from standing in the kitchen for 6 hours cooking, but we have tons of tamales!

Spanish Rice:

Cook 1 onion, 4 stalks of celery and two bell peppers. Stir in 2 cups of rice, 2 cans of tomato sauce and 2 cups of water. Bring to a boil, then simmer for 20 minutes until water is absorbed.

(I found this fun website that shows you the nutritional value of your meals, so when I have time I'm gonna try to include this information as well!)

	Nutrition Facts for Salsa 18 Servings Amount Per Serving Calories 104.5 Total Fat 7.9 g Saturated Fat 1.1 g Polyunsaturated Fat 1.1 g Monounsaturated Fat 4.8 g Cholesterol 0.0 mg Sodium 5.2 mg Potassium 413.1 mg Total Carbohydrate 9.0 g Dietary Fiber 4.6 g Sugars 2.1 g Protein 1.7 g Vitamin A 3.2 % Vitamin B-12 0.0 % Vitamin B-6 10.6 % Vitamin C 20.5 % Vitamin D 0.0 % Vitamin E 4.5 % Calcium 1.7 % Copper 7.0 % Folate 12.7 % Iron 3.9 % Magnesium 6.4 % Manganese 10.0 % Niacin 9.3 % Pantothenic Acid 8.2 % Phosphorus 5.3 % Riboflavin 5.6 % Selenium 1.1 % Thiamin 4.6 % Zinc 3.3 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Nutrition Facts for tamales
17 Servings
Amount Per Serving
Calories		150.1
Total Fat		5.2 g
	Saturated Fat	2.6 g
	Polyunsaturated Fat	0.4 g
	Monounsaturated Fat	1.2 g
Cholesterol		10.8 mg
Sodium		59.6 mg
Potassium		196.2 mg
Total Carbohydrate		25.9 g
	Dietary Fiber	2.7 g
	Sugars	4.4 g
Protein		2.9 g

Vitamin A	7.0 %
Vitamin B-12	0.1 %
Vitamin B-6	8.1 %
Vitamin C	45.5 %
Vitamin D	0.7 %
Vitamin E	1.5 %
Calcium	1.5 %
Copper	2.3 %
Folate	6.1 %
Iron	3.6 %
Magnesium	4.7 %
Manganese	5.7 %
Niacin	4.8 %
Pantothenic Acid	1.7 %
Phosphorus	4.9 %
Riboflavin	3.2 %
Selenium	0.8 %
Thiamin	4.6 %
Zinc	2.5 %
Nutritional Info for Rice Servings Per Recipe: 16 Amount Per Serving Calories: 59.3 Total Fat: 0.3 g Cholesterol: 0.0 mg Sodium: 328.1 mg Total Carbs: 13.4 g Dietary Fiber: 1.4 g Protein: 1.7 g

Sausage Lentil Soup, cornbread, salad

Ingredients
1 lb Italian sausage (You can also use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth

2 (14 1/2 ounce) cans diced tomatoes, undrained
2-3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

Directions
1. Brown sausage; drain off fat.
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat,cover.
4. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
5. Sprinkle with Parmesan cheese and serve.

I got this from my sister's blog (www.easilyglutenfree.wordpress.com). She suggested this recipe from the web: http://www.recipezaar.com/Carrabas-Sausage-and-Lentil-Soup-162864
The cornbread recipe is also on her blog. It's called Southern Cornbread. I've made it for you before.
Enjoy!

Ultimate Breakfast Casserole! with fruit and roasted potatos

I love breakfast for dinner, so when I saw this recipe I knew I had to try it.

http://crockpot365.blogspot.com/2010/02/slow-cooker-ultimate-breakfast.html

I left out the cheese, used soy milk instead of cow's milk and left out the mushrooms since I don't like them : ) I haven't decided yet whether I'll do this in the slow cooker or just in the individual pyrex in the oven, but we'll see. It would be easier that way rather than making it and then serving it. Oh, and I used the Pamela's bread mix and made the bread ahead of time to toast and use. It made delicious bread!! I couldn't believe how good it was, I didn't want to use it up.

I just cut up the red potatoes and roasted them in the oven with some olive oil and salt. Enjoy!

Jen

Baked Chicken Mediterranean

I made this a little blander, leaving out the mushrooms, capers, olives, and raisins.

http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html

Beans and Cornbread, Sauteed Greens with Roasted Garlic, Pineapple

Yum, my house smells so good right now!

I soaked beans in water overnight, then this morning put them in a big pot with water covering them, and added in 1 lb of fresh thick cut bacon (from NewFlower Market), bring the beans to a boil, then reduce heat and simmer for a few hours covered. I added in some salt, pepper and about 3 cloves of minced garlic.

The cornbread is the Bob's Red Mill mix, and I haven't tasted it but it rose up bigger than I've ever seen GF bread rise before, so I"m excited to taste it!

I sauteed 1 lb of spinach and a bag of chopped kale in olive oil, then added 4 whole heads of garlic that I had cut open, drizzled with olive oil and wrapped in foil and baked for about 30 minutes. When the garlic was nice and fragrant I squeezed the cloves out and chopped them a bit and added them to the greens along with some salt and pepper.

The pineapple is fresh- SunFlower market had them on sale for $.88 a piece!! Yum, enjoy!

Jen