Tamales!

I love (love, love, love!) tamales.  It's one of those dishes I'm kind of obligated to order when I see it on a menu.  You know, like creme brulee.  Irresistible. AKA it was high time for me to learn how to make them. 

• 1/2 package dried corn husks

Masa Dough:

• 2 cups masa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 cups hot water
• 1 vegetarian bouillon cube
• 1 stick Butter

*Note - you could just use 2 cups of veggie broth here, if that's what you've got around the house. 

Start off by soaking your corn husks in hot water for 30 minutes.

In a separate bowl, add the masa, baking powder, salt, cumin, and chili powder.
Add 2 cups hot water (/veggie broth) to your mixture and form a dough.

Beat the stick of butter and bouillon cube using an electric mixer for about a minute until airy. Add the masa dough in and mix it up well again. Set your finished dough aside.

Filling:

I sauteed onions, roasted poblanos, sweet potatoes, and black beans, but you can dream up any combo of veggies and/or meat.  Use your imagination!

Assembly:

Take one of your soaked corn husks and spread a good amount of the masa mixture on top.
Next, take a spoonful of your veggie filling and place it down the middle third of your tamale. Make sure to leave a bit of space at the ends. Roll up the husk and tie the ends using strips of husk (they split really easily.)

Steam your tamales for 90 minutes.  I used an Asian-style bamboo steamer.  If you just got married and had a fancy-smancy stainless steamer on your registry, good for you.  If you're really out of luck, you can put together a makeshift steamer using a colander, large stock pot, and lid.  Check the water level periodically to make sure it doesn't boil away. The dough should be firm and pull away from the husk when your tamales are done. 

Unwrap and serve with your favorite toppings.  That's salsa, sour cream, scallions, and cilantro in my house. Enjoy! 

Gluten Free Fudgy Brownies

Sara G. and I did many a presentation on the health benefits of dark chocolate in college.  I know writing about the health benefits of brownies would really be stretching it, but hey, at least they're yummy in your tummy. And brownie batter does seem to work wonders on my mood.  Take that, nutrition!

My secret trick? Stirring in a few spoonfuls of raspberry jam and sprinkling mini chocolate chips on top before baking. 

1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup brown rice flour
1/3 cup sorghum flour
heaping 1/4 teaspoon xanthan gum
1/4 teaspoon baking soda

1) In a double boiler melt butter and unsweetened chocolate over low heat, stirring constantly.  Remove from heat; cool. Or if you're impatient like I am, jump right to step 2.

2) Stir sugar into cooled chocolate mixture.  Add the eggs, one at a time, beating with a wooden spoon after each addition just until combined.  Stir in the vanilla.

3) In a small bowl stir together the flours, xanthan gum, and baking soda.  Add flour mixture to chocolate mixture; stir just until combined. 

4) Spread batter into an 8x8" square pan lined with parchment.  Bake in a 350° oven for 25 minutes.  Cool on a wire rack.