For meat eaters, this is really yummy and super easy. --read more >>

(If you need to cook the chicken to shred it, just boil with carrot and celery and a little oil until it starts to fall off the bone. Let it cool and put it in the refridgerator until you can pull the meat off)
Heat up saute pan, add onion, garlic and pasilla. Cook till the onion is soft. Add the diced tomatillos. Pour in a couple tablespoons of beer or water and let this cook down for 5 minutes or so. Add the beans or veggies, and salt and pepper this until it tastes good. Add whatever spices you might like. Squeeze in the juice from 2 limes. You may want to strain this in a colander, cause you don't want a lot of liquid going into the tamales.

Once again...I have no idea how much you like to eat!

15

Shredded chix (from breast, a whole one, or whatever way you want to get it)

About 8-9 tomatillos (diced).

3 cups of cooked black beans OR cooked spinach OR zucchini

Salt, pepper

1, 2, or 3 pasilla chiles

1 onion (chopped or jullienned)

4-5 cloves garlic

2 limes

--read more >>

The filling is the main flavor of the tamale. Keep tasting it and make sure there is enough salt, or your tamales will be tasteless and boring.
Cut up the spinach and make sure to rinse it off well, steam or saute it, and put it in a colander and squeeze out all the excess water. Put this in a mixing bowl.
Start a hot saute pan, add the garlic onion and pepper. Cook this until the onion is soft. You can add some beer here to deglaze the pan if you want some extra flavor. Add the beans, and any other veggies, salt and pepper until it tastes good. Put this in the bowl with the spinach. Make sure to add salt until it tastes good.
Squeeze the juice from the two limes into the bowl. Add the cilantro. There you go!

who knows

15

2 bunches spinach

3 cups cooked black or pinto beans

3-5 cloves garlic (chopped, minced, whole...whatever works)

1 small onion (chopped or julliened, depends on the texture you're going for)

2 limes

1 bunch cilantro (chopped)

Chiles...this is up to your tastes and how hot you want it (I use 2 jalepenos)

Salt and pepper

Any other veggies you have in the fridge that you need to get rid of

--read more >>

Mix the salt and spices into the dried masa. Then add the lard. Mix and pour water and broth until you get the desired consistency...this would be somewhere between cookie dough and hummus. You want to be able to spread it, but you also want it to hold it's shape.

FOR THE VEGETARIAN: To get something the consistency of lard, melt about 1/2 cup of coconut oil in a pan, and then add 1/2 cup of olive oil to it. Let it cool a little bit and then just use it like the lard.

I prefer banana leaves for wrapping, because they give the tamales a better flavor. For the banana leaves, rip a piece (along the natural vien) that's about 5 or 6 inches wide. Put about 2-3 tablespoons of masa in there, and spread it around. Put another 1-2 heaping spoonfuls of filling in the middle, and then fold the sides of the leaf over, to close the tamale. Bring the top of the leaf on top of that, and then fold the bottom over the top. Rip a small piece of leaf to use as a ribbon, and tie the thing together. It should look like a nice square package.
If you're using the corn husks, do the same thing, but usually, one side of the husk will stay open.
You can steam these in a pot, but I've found that the easiest thing to do is to get a Chinese dimsum steamer. The bamboo ones with the two levels. They are pretty cheap, and you can steam about 10-12 tamales at a time in them. If you're making a ton of tamales, one of those pots with a steamer insert will work.
For the bamboo steamer, fill a saute pan with an inch or so of water, and get it boiling. Fill both levels of the steamer with tamales and put it on top. Steam them for about 20 minutes (make sure to keep water in the pan).
They will still feel soft when you've removed them, so let them sit for at least 15 minutes before eating. If you're gonna freeze em, let them cool off, then stack them in plastic bags/containers, whatever, and when you heat them up again, just steam them the same way for about 10 minutes.

I dunno...enough to feed and freeze some

15

4 cups corn masa

1 cup pork lard, or if you want vegetarian: coconut oil and olive oil.

1 tablespoon salt

1 tablespoon cumin and/or cayenne, chili powder, pepper...whatever you like

water, or broth

Banana leaves, or corn husks.

Filling

--read more >>

Combine chicken, chicken stock, yellow onion (hack it up into four pieces, no need to peel), bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour, so stock reduces.

Pick enough thyme leaves to make 3 tablespoons. Combine 2 cups flour, 1/2 teaspoon salt, and 2 tablespoon thyme leaves in the bowl of a food processor, and set remaining one tablespoon thyme aside. Add 2 1/2 sticks chilled butter and pulse until mixture resembles coarse meal. While the food processor is running, add 2 egg yolks and enough ice water until the dough is holding together (kind of flopping around in the food processor). Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.

Drain chicken, and reserve the stock. Shred the chicken into bite-size strips, and set aside. Strain the stock and set aside.

Preheat oven to 375. Saute red potatoes in canola oil until the potatoes begin to turn golden, about 7 minutes. Add leeks and carrots and cook 4 to 5 minutes more. Add 1/2 cup flour and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, remaining tablespoon thyme, lemon zest, 1 tablespoon salt, and the ground pepper; transfer to two or three large casserole dishes (depending on how many pies you are making). Set aside.

Divide dough, one piece per pie. Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Place pie(s) on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot.

If refrigerated overnight, bake one hour at 375.

Modified from marthastewart.com

2 large, or 3 medium pies

120

This recipe yields three medium-sized or two large potpies. You can make ahead and freeze. To save time, you can also make the dough ahead and refrigerate overnight a day or so until you are ready to make the stew.

3 lbs. boneless skinless chicken breast

6 cups chicken broth (one large 49.5 oz. can will do)

1 large yellow onion

3 dried bay leaves, broken in half

1/2 teaspoon whole black peppercorns

1 small bunch fresh thyme

1 rib celery, cut into thirds

2 1/2 cups flour

1 tablespoon salt

2 1/2 sticks butter

2 large egg yolks

3 lbs. yukon gold potatoes, scrubbed and cut into 1/2-inch pieces

1 medium leek, sliced into 1/4-inch-thick rounds and washed

3 medium carrots, sliced into 1/4-inch-thick rounds

1 15 oz. can green beans, drained

1 15 oz. can corn, drained

1 1/2 cup milk

Zest of 1 lemon

1 tablespoon freshly ground black pepper

--read more >>

In rice cooker, put rice & water and start cooking.

Heat cast iron skillet over medium heat. Add onion, sweat 10 seconds, drizzle with oil and saute until almost clear. Add squash, salt and pepper, and stir about 3 minutes over medium heat. Serve over rice.

4-6

15

Use brown rice if possible. This is simple, but scrumptious!

1 1/2 cups rice

3 cups water

3 tblsp. olive oil

1 vidalia onion, diced

4-6 summer squash, sliced

salt & pepper--read more >>

sautee in a skillet the onions and garlic with about 2 tbsp olive oil on medium for about 5 minutes. add mushrooms and sautee about 10 minutes more, till all three ingredients are cooked through. set oven to 375.

combine in a bowl the beans, onion-mushroom stuff, sauce, spinach, herbs and salt and pepper. add cheese and toss to lightly mix. bake all this in a 3 qt casserole dish, covered with parmesan for 1 hour or until it's lightly browned on top.

Fannie Farmer

i have no idea

90

about 10 oz cooked white beans (great northern, navy, etc...)

1 cup tomato sauce

.5 lb mushrooms, sliced

herbs: basil, oregano

2 cups cooked spinach, draines (or frozen)

2.5 cups grated white cheese (fontina, cheddar or jack)

Parmesan for top

--read more >>

sautee in a skillet the onions and garlic with about 2 tbsp olive oil on medium for about 5 minutes. add mushrooms and sautee about 10 minutes more, till all three ingredients are cooked through. set oven to 375.

combine in a bowl the beans, onion-mushroom stuff, sauce, spinach, herbs and salt and pepper. add cheese and toss to lightly mix. bake all this in a 3 qt casserole dish, covered with parmesan for 1 hour or until it's lightly browned on top.

Fannie Farmer

i have no idea

90

about 10 oz cooked white beans (great northern, navy, etc...)

1 cup tomato sauce

.5 lb mushrooms, sliced

herbs: basil, oregano

2 cups cooked spinach, draines (or frozen)

2.5 cups grated white cheese (fontina, cheddar or jack)--read more >>

Preheat the oven to 425. Sprinkle the crumbled bacon over the bottom of the tart shell. Combine the eggs, cream, salt, nutmeg and cayenne pepper in a bowl and beat to mix thoroughly. Sprinkle the cheese over the bacon and ladle the custard over all. Bake 15 minutes at 425; then lower the heat to 350 and bake for 30 minutes more, or until a knife inserted in the center comes out clean. Serve in wedges, hot or cold.

Spinach Quiche: Omit the bacon and use only a 1/2 cup of grated Swiss. Add 1 cup cooked, chopped spinach, well drained, and 2 tablespoons minced onion sautéed in 1 tablespoon butter into the custard mixture.

Onion Quiche: Omit the bacon and add to the custard mixture 2 onions, thinly sliced, and sautéed in 3 tablespoons butter.

Fannie Farmer

one, if you can eat an entire quiche

120

i only do the spinach version

this seems like a lot of eggs, but you need them for the quiche to bake right.

i bump up the cheese even more for the spinach version. and when you get really good, gruyere cheese, it's so much better.

haven't tried it with veggie bacon yet.

10 slices bacon, fried and crumbled

1 partially cooked tart pastry (i will post a separate recipe for the tart shell, under "pies")

4 eggs

2 cups light cream

1/2 teaspoon salt

1/8 teaspoon nutmeg

Pinch cayenne pepper

1 1/4 cup grated Swiss cheese--read more >>