The weather is getting hot, and we have been on the hunt for foods that don’t involve us firing up our oven more than is absolutely necessary since we’re still cooking everything. We combed the interwebs looking for recipes and these two became instant hits.
Ingredients: 2 cups finely chopped seeded peeled cucumber, 1/2 cup finely chopped seeded tomato, 1/4 cup chopped red onion, 2 Tbsp minced fresh parsley, 1 jalepeno pepper (seeded and chopped), 4-1/2 tsp minced fresh cilantro, 1 garlic clove (minced or pressed), 1/4 c reduced-fat sour cream (or greek yogurt), 1-1/2 tsp lemon juice, 1-1/2 tsp lime juice, 1/4 tsp ground cumin, 1/4 tsp seasoned salt, tortilla chips
Directions: In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Veggie Tamales (serving size 12)
Ingredients: 2 cups masa corn flour, 1/2 cup butter (cubed), 1 teaspoon salt, 1 pinch sugar, 1 1/2-2 cups broth (you might need more than this, use your judgment), 1 teaspoon baking powder, 1/4 teaspoon black pepper, chili pepper (to taste), 2 1/2 cups corn (fresh or thawed frozen will work), 1 1/2 cups cheddar cheese (mexican cheese is better, reserve about half for filling), 2 tomatoes, deseeded, pealed and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins), 1-2 jalepenos, parchment paper or corn husk
1. Soak corn husks for about 30 minutes.
2. In a food processor blend corn and cheese until corn is in nearly a meal consistency.
3. Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
4. Add broth and mix until just smooth
5. Fill with some cheese, jalepenos, and tomatoes.
6. Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales (we had a few chubby ones at the beginning)
7. Roll wrapper closed, roll and fold over ends and set aside.
8. Once they’re done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.