OMNIVORES

JUST A NOTE:

WE LOVE A GOOD VEGETABLE...

BUT CHICKEN, PORK & BEEF DON'T HURT EITHER

TAMALES

Serves about 40

FILLING:
5 lbs pork butt, cut into pieces
1 white onion, quartered
1 bulb of garlic
2 bay leaves
16 cups water
3 teaspoons salt

CHILE SAUCE:
8 ounces California or New Mexico red chile pods
6 cups water
6 tablespoons all-purpose flour, sub gluten free if necessary
4 cloves garlic
1 tablespoon salt
Alternatively, you can use 4 cans Las Palmas Red Chile Sauce

MASA:
5 cups Maseca
3 teaspoons baking powder
3 teaspoons salt
5 cups pork broth
½ cup Chile Sauce
2 cups of crisco/lard
40 corn husks
String

DAY 1: FILLING & SAUCE
Add the pork butt, onion, garlic, bay leaves, water and salt to a large stock pot and bring to a boil. Reduce heat to low and then cook for 4-5 hours or until meat is tender or falls apart. Remove meat from pot and shred when cool. Reserve at least 5 cups of broth in a separate container.

While the meat is cooking, remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water. Add the chiles to a large pot and add enough water so they are just covered and bring to a boil then reduce to a simmer for 20 minutes flipping the chiles half way. Drain the chiles and allow to cool before transferring them to a blender or food processor. Add remaining sauce ingredients, working in batches if necessary. Blend until smooth then strain through a fine sieve to remove skins and seeds.

When meat has cooled shredded, incorporate the sauce, reserving ½ cup for the masa and place in the fridge overnight. Soak the corn husks overnight in warm water. Alternatively, you can soak 1 hour before assembling the tamales.

DAY 2: MASA & TAMALES

In a large bowl, add the dry ingredients (Maseca, baking powder and salt) mixing well. Then add the pork broth and reserved sauce, mixing well to make sure the dough is moist. In the stand mixer bowl, beat the crisco until fluffy, a couple of minutes. Add the Masa to the lard and mix for another 3 minutes.

Drain the corn husks. Fill the bottom of the steamer with enough water to last steaming the tamales for 90 minutes, but not enough to soak the tamales.

Spread a few tablespoons evenly onto the bottom half of the corn husk. Add a couple of tablespoons of pork to the Masa. Fold each side of the tamale in and then the bottom up. Flipping over, secure by trying a string around the tamale and stacking into the steamer with the open end up. Repeat until the steamer is filled.

Once the steamer is filled, bring the water to a boil, then reduce to medium low. Cover and cook for 90 minutes.

CHOW MEIN

Serves 4

2 tbsp vegetable oil (or olive oil)

1 small head of green cabbage, thinly sliced

½ lb chow mein/lo mein noodles (whatever is easiest to find)

1 lb chicken breasts, cubed

3 stalks celery, thinly sliced

3 carrots, Julienned

5 green onions, chopped

½ zucchini, Julienned

2 tsp minced ginger

4 garlic cloves, minced

1 jalapeño or habanero, seeds removed and sliced

½ cup low sodium soy sauce

2 tbsp oyster sauce

1 tbsp sugar

1½ tsp sesame oil

Prepare noodles according to directions on package. When done, refrigerate. L's Tip: Toss with oil so the noodles don't stick together, but don't do it while the noodles are scolding hot - you'll burn your fingers off, which I learned the hard way.

Heat 1 tbsp of oil in a large nonstick skillet at a moderately high heat. Add chicken, leaving a little space between the pieces so they can brown, 2-3 minutes per side. This may have to be done in a couple of rounds. Once cooked, set aside.

Reduce heat to medium and add the remaining oil to the pan. Add celery and sauté for 3 minutes. Add cabbage and cook for another 3 minutes. Then add carrots, onions, zucchini, ginger, garlic and pepper cooking for another 3-5 minutes until the vegetables are at your desired level of crispness. L's Tip: Cutting all of the veggies will be the longest task - you can save time by buying some of the items precut, like matchstick carrots, or you can use a spiralizer.

While the veggies are cooking, whisk together soy sauce, oyster sauce, sugar and sesame oil. Add the noodles, chicken and sauce to the vegetable mixture. Cook until everything is reheated and well combined (another couple of minutes) then serve!

CHICKEN + BROCCOLI QUINOA CASSEROLE

Serves 6

1 tablespoon olive oil

1 shallot, diced

3 cloves garlic, minced

5 cherub tomatoes

2 cups chicken stock

1/2 cup dry white wine

1 cup milk

1 tablespoon chicken bouillon

1/2 cup flour

salt and pepper
2 cups water

1 cup uncooked quinoa

2 cups mushrooms, sliced (optional)

1/2 lb. cooked bacon, chopped (optional)

2 lbs filleted chicken breast

1 cup sliced mushrooms

1/4 cup cheese (Sharp Cheddar, Monterrey Jack or both)

3 cups broccoli

Preheat the oven to 400 and grease up an 9 x 11 baking dish. In a large saucepan, heat the olive oil and throw in the shallot. Cook until clear, about 5 minutes. Add the garlic and tomatoes, cook another 5-7 minutes, breaking down the tomatoes. Mix in the chicken broth and white wine. Bring to boil and reduce to simmer for 10 minutes until the liquid has reduced some. Add milk and bouillon then keep on medium heat until the mixture is at a low simmer, another 5 mins. While continuously whisking, add the flour slowly and continue to whisk until a thick creamy almost paste-like sauce forms. Season to taste with salt and pepper.

Add the sauce, one cup of water, quinoa, mushrooms and bacon into the baking dish, mixing to combine. Layer the chicken fillets over the top. Sprinkle with additional seasoning, whatever you have on hand is fine. I would recommend a poultry seasoning and chili flakes if you like spice. Bake uncovered for 45 minutes.

While the casserole is cooking, place the broccoli florets in boiling water for 1 minute, drain and rinse with cold water (this stops them from cooking more). After the 45 minutes in the oven, stir the mixture around the pan. You're looking for a mushy consistency. If it's too watery, it needs more time, could be up to another 30 minutes. When you've reached the right consistency, stir the broccoli into the casserole and top with the cheese. Bake for an additional 5 minutes so the cheese can melt. Then enjoy!

Pro Tip: Marinate the chicken if you have time - simple lemon, garlic, salt, pepper, olive oil, chili flakes (it you like it hot) for 30 minutes. This dish works with a lot of naturally bland ingredients that can be enhanced with spices.

SHEPARD'S PIE

Feeds 6ish

PIE FILLING

1 lb Ground Lamb, Beef or Turkey
2 Medium Yellow Onion, diced
1 Medium Carrot, diced
5 cloves Garlic, minced
2 tbsp Tomato Paste
1 cup Chicken Stock
1 tbsp Worcestershire Sauce
1/2 cup Guinness Draught
2 tsp Fresh Thyme Leaves, chopped
1 tsp Fresh Rosemary, finely chopped
1/2 cup Peas, fresh or frozen
1 tsp + extra Kosher Salt

POTATO TOPPING
1 lb Yukon Gold Potato, peeled and cut into quarters

1 tbsp EVOO

6 cloves Garlic, minced
1/2 cup Heavy Cream
1/2 cup Butter
1 tsp + extra Kosher Salt

In a large pan, add oil and sauté garlic for 6 minutes. Add the onions and carrots and cook for an additional 8 minutes. Add the tomato paste and cook for 10 minutes stirring occasionally. Raise the heat to medium-high and add the lamb. Cook until all of the meat is browned. Add the rest of the ingredients and simmer until reduced, the liquid should be syrupy. Season to taste then set aside.

Boil the potatoes in salted water until fork tender - about 15 minutes. Meanwhile in a large sauce pot, sauté the garlic in the butter for 5 minutes over medium heat. Add the cream and lower the heat until the potatoes are ready. When the potatoes are ready, drain the water and let sit for 5 minutes so the potatoes can steam out. Once cool, rice the potatoes and fold into the cream mixture, be careful not to overwork the potatoes. Season to taste.

Preheat oven to 400°F. In a baking dish, spread the pie filling in an even layer and top with potatoes and spread evenly as well. Bake for 20-30 minutes until the potatoes have browned on top. Garnish with parsley and serve immediately.

CHICKEN POT PIE

Serves 8

1 package of pie crust, (2 disks)
3 chicken breasts, cooked and shredded
1 medium yellow onion, diced
2 medium carrots, sliced
8 oz white or brown mushrooms, sliced
3 garlic cloves, minced
1/2 head of broccoli, chopped
1/3 cup all-purpose flour
2 cups chicken stock
1/2 cup milk
2 tsp salt
1 tsp black pepper
1 tbsp cumin
1 cup frozen peas
1 cup frozen corn
1/4 cup parsley, finely chopped, plus more to garnish
1 egg, beaten for egg wash

In a dutch oven or pot, heat olive oil. Add onions and carrots and saute until soft. Add sliced mushrooms, broccoli and garlic and cook for another 5 minutes until mushrooms are softened. Add flour and stir constantly for 2 minutes. Add chicken stock, and milk then bring to a simmer and cook until mixture is a thick gravy consistency. Season with salt, pepper and cumin to taste.

Add chicken, peas, corn and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly. Line the bottom of a pie tin with 1 of the pie crust disks. Then spoon the pie filling over the bottom crust. For a lighter version, don’t line the bottom of the tin with crust and spoon filling directly into the dish. Top the pie with the second pie crust, crimping the edges down to the bottom crust. Use a sharp knife to cut some venting holes in the top crust. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.

Bake at 425˚F until the top crust is golden brown, about 30 minutes. If edges are browning too fast, cover with a piece of foil. Once the crust is perfectly browned, remove from over and allow to cool then enjoy!