… and the Yums carry the day. I have never had so many unsolicited positive reviews of any one dish than for last week’s Green Tamale Pie! Some people tell me they love XYZ and, I think generally most people like most dishes, but the feedback for this was unprecedented. Thank you! I really appreciate feedback, for one thing. And it does help me choose menus. The casseroles are always popular so obviously I should offer more. Look for more tamale pie this winter!
Btw, you’ll notice the casserole did not contain cheese and since it’s made with only corn flour, was gluten-free as well. Given everybody’s comments, I don’t think anybody missed cheese. We use more cheese than necessary w/ Tex-Mex, or I should say, Midwest-Mex.
The Green Tamale Pie (casserole in loaf pans) was filled with black beans & chopped collards in a tomatillo sauce. Smushy bean dishes are an excellent place to use these hardy green veg. Think burritos and enchiladas. Braising with seasoned beans softens them up and takes away the bitterness. Use black beans and chop or mince the greens finely. Then they disappear visually. Those picky eaters won’t even notice.
Similarly, I put 8 lg bunches of fresh collards, minced in a food processor, in the Super Green Split Pea soup this week. I’m not sure you can tell by the taste that’s it’s fresh, since the beany flavor dominates. (Let me know.) But at least we get some karma points. Of course, you can use frozen greens, and I will do so later this winter. That wonderful convenience makes cooking either of these 2 dishes easy & fast. For soups & stews, use a slow cooker. Everybody should have one. It will change your life.
In other news:
- Next week I am teaching a cooking lesson to a family who wants to go gluten- and dairy-free, for behavioral/medical reasons.
- The following week, for the 4th year in a row, I am serving as executive chef for a church auction event. Many volunteers and I will cook dinner for 175 people! More in my next post.