Guest guest Posted December 14, 2008 Report Share Posted December 14, 2008 It's been so quiet that I do believe we are all busy doing out holiday business. I know I have. I've been buying gifts. wrapping them and also doing a little baking and storing in the freezer. Isis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2008 Report Share Posted December 15, 2008 Busy is the operative word. Holiday brunch for family yesterday and holiday party for friends this Friday evening. Texas tamale theme. Yum. Making roasted tomatilla & tomato salsa this evening. Just wouldn't be Christmas without (vegetarian) tamales! Please share your holiday favorites if you care to. I've never written down this salsa recipe before. This is a reasonably good attempt. ***Holiday Salsa*** 1/2 pound frozen corn kernels 4 whole fresh jalapenos 1 onion 2 tsp roasted, ground cumin seed Finely dice the jalapenos and onion. Spray a large pan with nonstick spray and preheat. Add the frozen corn and roast over med-high heat until it begins to take on a nice color. Add the peppers and onion and cook for a few minutes until the veggies are tender. Remove from heat and stir in cumin. Set aside. 3-4 ripe tomatoes 4-5 tomatillos 2-3 poblano peppers Juice from 2 limes (to taste) Half bunch cilantro, roughly chopped salt, pepper Roast the poblano peppers under the broiler until charred on all sides. Transfer to a bowl & cover with plastic wrap. When cool, discard the skin and seeds. Roughly chop the peppers. Slice the tomatoes and tomatillos in half and place in a baking pan lined with foil, cut side up. Roast at 350-degrees for about 20-25 minutes then flip the veggies and roast another 20-25 minutes. Discard the tomato cores and skins. Scrape the tomatillo flesh from the skins and discard the skins. Transfer veggies to food processor and whirl quickly to achieve a chunky texture. Add lime juice, cilantro, salt & pepper to tomato mixture. Stir in as much of the corn mixture as you want. Enjoy with everything! Adjust the ingredients to suit your own taste - more or less of the chile peppers, cilantro, etc. It keeps for about a week in the refrigerator. I love it because it doesn't have vinegar. It's just a nice fresh flavor. Merry merry everyone--D Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2008 Report Share Posted December 15, 2008 Diane, what do you put in your tamales? Audrey S. On Mon, Dec 15, 2008 at 9:20 AM, Diane Korb <dianekorb wrote: > Busy is the operative word. Holiday brunch for family yesterday and > holiday party for friends this Friday evening. Texas tamale theme. Yum. > Making roasted tomatilla & tomato salsa this evening. Just wouldn't be > Christmas without (vegetarian) tamales! > > Please share your holiday favorites if you care to. I've never written down > this salsa recipe before. This is a reasonably good attempt. > > ***Holiday Salsa*** > 1/2 pound frozen corn kernels > 4 whole fresh jalapenos > 1 onion > 2 tsp roasted, ground cumin seed > > Finely dice the jalapenos and onion. Spray a large pan with nonstick spray > and preheat. Add the frozen corn and roast over med-high heat until it > begins to take on a nice color. Add the peppers and onion and cook for a few > minutes until the veggies are tender. Remove from heat and stir in cumin. > Set aside. > > 3-4 ripe tomatoes > 4-5 tomatillos > 2-3 poblano peppers > Juice from 2 limes (to taste) > Half bunch cilantro, roughly chopped > salt, pepper > > Roast the poblano peppers under the broiler until charred on all sides. > Transfer to a bowl & cover with plastic wrap. When cool, discard the skin > and seeds. Roughly chop the peppers. > > Slice the tomatoes and tomatillos in half and place in a baking pan lined > with foil, cut side up. Roast at 350-degrees for about 20-25 minutes then > flip the veggies and roast another 20-25 minutes. Discard the tomato cores > and skins. Scrape the tomatillo flesh from the skins and discard the skins. > Transfer veggies to food processor and whirl quickly to achieve a chunky > texture. > > Add lime juice, cilantro, salt & pepper to tomato mixture. Stir in as much > of the corn mixture as you want. Enjoy with everything! > > Adjust the ingredients to suit your own taste - more or less of the chile > peppers, cilantro, etc. It keeps for about a week in the refrigerator. I > love it because it doesn't have vinegar. It's just a nice fresh flavor. > > Merry merry everyone--D > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2008 Report Share Posted December 15, 2008 Audrey I put green ortega mild chili and jack cheese. The sweet ones are good too. I add cardamom and cinnamon to the masa and fill them with a mixture of nuts, rainins spices and dates and brown sugar. Donna Sent via BlackBerry from T-Mobile " Audrey Snyder " <AudeeBird Mon, 15 Dec 2008 10:30:36 Re: Re:is everyone holiday busy? Diane, what do you put in your tamales? Audrey S. On Mon, Dec 15, 2008 at 9:20 AM, Diane Korb <dianekorb wrote: > Busy is the operative word. Holiday brunch for family yesterday and > holiday party for friends this Friday evening. Texas tamale theme. Yum. > Making roasted tomatilla & tomato salsa this evening. Just wouldn't be > Christmas without (vegetarian) tamales! > > Please share your holiday favorites if you care to. I've never written down > this salsa recipe before. This is a reasonably good attempt. > > ***Holiday Salsa*** > 1/2 pound frozen corn kernels > 4 whole fresh jalapenos > 1 onion > 2 tsp roasted, ground cumin seed > > Finely dice the jalapenos and onion. Spray a large pan with nonstick spray > and preheat. Add the frozen corn and roast over med-high heat until it > begins to take on a nice color. Add the peppers and onion and cook for a few > minutes until the veggies are tender. Remove from heat and stir in cumin. > Set aside. > > 3-4 ripe tomatoes > 4-5 tomatillos > 2-3 poblano peppers > Juice from 2 limes (to taste) > Half bunch cilantro, roughly chopped > salt, pepper > > Roast the poblano peppers under the broiler until charred on all sides. > Transfer to a bowl & cover with plastic wrap. When cool, discard the skin > and seeds. Roughly chop the peppers. > > Slice the tomatoes and tomatillos in half and place in a baking pan lined > with foil, cut side up. Roast at 350-degrees for about 20-25 minutes then > flip the veggies and roast another 20-25 minutes. Discard the tomato cores > and skins. Scrape the tomatillo flesh from the skins and discard the skins. > Transfer veggies to food processor and whirl quickly to achieve a chunky > texture. > > Add lime juice, cilantro, salt & pepper to tomato mixture. Stir in as much > of the corn mixture as you want. Enjoy with everything! > > Adjust the ingredients to suit your own taste - more or less of the chile > peppers, cilantro, etc. It keeps for about a week in the refrigerator. I > love it because it doesn't have vinegar. It's just a nice fresh flavor. > > Merry merry everyone--D > > > Quote Link to comment Share on other sites More sharing options...
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