Gluten Free Tamale Pie

Want a simple comfort food recipe that is perfect for cold winter nights? Try this recipe for Gluten Free Tamale Pie! It comes together in a snap, and makes great leftovers... that's my kind of recipe. The best part is that you probably already have most of the ingredients on hand. So what are you waiting for? You can make this tasty Gluten Free Tamale Pie for dinner tonight!

Gluten Free Tamale Pie

FILLING

2 15 oz cans of red kidney beans, rinsed and drained

2 cloves of garlic, finely chopped

2 cups of gluten free enchilada sauce (canned or homemade)

1 cup whole kernel corn

1 can (2 1/4 oz.) sliced black olives, drained

1 tsp. salt

CRUST

2 1/4 cups yellow corn meal

2 cups water

1 can (12 fl. oz.) evaporated milk

1 tsp. salt

1 can (4 oz.) diced green chiles

1/2 cup (2 oz.) shredded cheddar cheese

Optional: Sour cream, diced tomatoes, and sliced scallions for garnish.

Preheat oven to 425 degrees F. Grease an 8x8 baking dish; set aside.

For filling combine beans, garlic, corn, enchilada sauce, olives, and salt in a medium sized bowl; set aside.

For crust combine cornmeal, water, evaporated milk, and salt in a medium saucepan. Cook over med-high heat, stirring frequently, for 5-7 minutes or until thickened. Stir in chiles. Reserve 2 cups cornmeal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.

Bake for 10 minutes. Cool in dish on a wire rack. Spoon filling into corn meal crust. Spread reserved corn meal mixture over filling.

Bake for 15 to 20 minutes. Sprinkle with cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Garnish individual servings with sour cream, chopped tomatoes, and sliced scallions if desired. Yield: 4-6 servings

*Based on a recipe from Alber's Corn Meal

Enjoy!

Gluten Free Chile Relleno Casserole

One taste of my Gluten Free Chile Relleno Casserole is sure to warm you up on a chilly Autumn night. This mildly spiced, extra cheesy, gluten free main dish is so comforting and easy to prepare that it shows up regularly on my dinner table. I also serve this tasty, gluten free favorite at brunch gatherings with rave reviews. Try it for yourself tonight, it is sure to become a well loved recipe in your home as well.

Gluten Free Chile Relleno Casserole

3 cans (4 ounces each) whole green chiles, drained

1 - 1/2 cups (6 ounces) shredded Monterey Jack cheese

1 - 1/2 cups (6 ounces) shredded sharp cheddar cheese

1/3 cup gluten free flour blend (I use Bette Hagman's Featherlight blend)

1 cup half-and-half cream

2 eggs, beaten

1 can (8 ounces) tomato sauce

1/3 package taco seasoning mix (I use Mc Cormick brand)

Split chiles open lengthwise. Rinse out seeds and place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a bowl, combine the gluten free flour blend, cream and eggs until smooth.

In a greased deep 1 - 1/2 quart baking dish, layer half of cheese, chiles and egg mixture. Repeat layers. Combine tomato sauce and taco seasoning mix. Pour tomato sauce mixture over the top; sprinkle with reserved cheese.

Bake, uncovered, at 350 degrees for 55 - 65 minutes, or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 4-6 servings

*Recipe adapted from Taste of Home

Enjoy!

Crunchy Tostadas with Pico de Gallo - Gluten Free

I hear "MOM... what's for dinner?" from the second I wake up in the morning. My kids seem shocked when I don't have the answer as I rub my tired eyes and attempt to tame my bedhead. The truth is that sometimes I don't know what's for dinner until minutes before preparing it. One thing I do know is that I will please the whole family if I prepare these satisfying tostadas, so I always keep the ingredients on hand. I lay all of of the toppings out on the counter in a row forming a "tostada bar". The kids seem to get a kick out of assembling their own. You would think they might put on too many toppings, but ironically, it's ME that ends up doing that! ;-) I just can't help it... these are so delicious! To speed things up I usually use a pre-packaged Fajita Seasoning mix, but feel free to season with spices from your pantry instead. I have tried it both ways and it is equally good. If you have extra re-fried beans, try serving them in individual ramekins with melted cheese, sour cream and hot sauce on top as a side dish. Enjoy this family favorite, from my country kitchen to yours.

Crunchy Tostadas with Pico de Gallo - Gluten Free

6 corn tortillas

Vegetable oil for frying

1 can vegetarian re-fried beans (or home made if you have them on hand)

2 tablespoons Taco seasoning (Mc Cormick is GF as of 5/26/09)

1 red bell pepper; sliced into strips

1 green bell pepper; sliced into strips

1 sweet onion; sliced into rings and cut in half

1 packet GF Fajita seasoning mix (Mc Cormick is GF as of 5/26/09)

1/4 cup water

Guacamole (purchased or home made)

Sour Cream

1 cup Cotija Cheese; crumbled

Pico de Gallo; recipe to follow (or purchased)

Heat 1/4 inch of vegetable oil in a small heavy skillet over medium high heat. When oil is hot fry tortillas, one at a time for a short time on each side until golden and crunchy. Drain on a paper towel lined plate. Set aside. Heat 1/4 cup of oil in a large heavy skillet over medium high heat. When oil is hot, add peppers and onion. Saute until almost tender. Add 1/4 cup water and and contents of Fajita Seasoning packet. Stir until seasonings are blended throughout, approx. 2 minutes. Place fajita vegetables in a bowl and cover to keep warm. Set Aside. Stir taco seasoning into re-fried beans. Heat beans. Cover to keep warm. Assemble tortillas: spread a thin layer of beans over tostada. Top with fajita vegetables, guacamole, sour cream and Pico de Gallo. Sprinkle with Cotija Cheese. Delicious! Yield: 6 servings

Enjoy!
Cinde :)

Recipe posted by Cinde: http://www.glutenfreetasteofhome.blogspot.com/


Pico de Gallo - Gluten Free

Pico de Gallo - Gluten Free

2 Roma tomatoes

1/4 of a sweet onion (this is 1/4 of the whole onion, not 1/4 cup)

1-2 pickled jalapeno slices

1 1/2 teaspoons fresh cilantro

1/4 teaspoon sea salt

1/4 teaspoon minced garlic

1 tablespoon lime juice

Pulse all ingredients in a food processor in short bursts until desired consistency; serve. This recipe makes enough Pico de Gallo to top 6 tostadas. Double recipe if desired for more servings, or if making as a dip for tortilla chips.

Enjoy!