2 Haute Tamales

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71 notes

hellyeahrecipes: Lemon-Dijon Tofu Potatoes 1 tablespoon olive oil 1/4 cup Dijon mustard 2 tablespoons lemon juice 2 teaspoons dried thyme 2 tablespoons paprika (hot or sweet) 1½ pounds potatoes, cut into large chunks 1 package extra firm tofu, cut into large cubes 1/2 cup vegetable stock Salt Freshly ground pepper Preheat oven to 425F. Mix together the olive oil, mustard, lemon juice, thyme, and paprika in a bowl. Put potatoes and tofu in a large baking dish. Add the mustard mixture and toss to combine. Season generously with salt and pepper. Pour the broth over and bake, uncovered, for 45 minutes to 1 hour, until potatoes are tender on the inside and crispy outside. Stir occasionally. Remove from the oven and allow to cool slightly before serving.

hellyeahrecipes:

Lemon-Dijon Tofu Potatoes

  • 1 tablespoon olive oil
  • 1/4 cup Dijon mustard
  • 2 tablespoons lemon juice
  • 2 teaspoons dried thyme
  • 2 tablespoons paprika (hot or sweet)
  • 1½ pounds potatoes, cut into large chunks
  • 1 package extra firm tofu, cut into large cubes
  • 1/2 cup vegetable stock
  • Salt
  • Freshly ground pepper
  1. Preheat oven to 425F.
  2. Mix together the olive oil, mustard, lemon juice, thyme, and paprika in a bowl.
  3. Put potatoes and tofu in a large baking dish. Add the mustard mixture and toss to combine.
  4. Season generously with salt and pepper.
  5. Pour the broth over and bake, uncovered, for 45 minutes to 1 hour, until potatoes are tender on the inside and crispy outside. Stir occasionally.
  6. Remove from the oven and allow to cool slightly before serving.

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61 notes

hellyeahrecipes: Zucchini Stuffed with Sausage, Mushrooms, and Sage 2 to 3 pounds zucchini, (1 large zucchini or several medium-sized ones) 1/2 cup walnuts 1 pound sausage 1 onion, diced 8 oz mushrooms, diced 3-4 cloves garlic, minced 2 tablespoons minced sage 2 eggs 1 cup shredded pecorino cheese, divided Pre-heat the oven to 375° F. Find a rimmed baking dish large enough to fit your zucchini halves. Cut the zucchini in half lengthwise and scoop out the seeds. Leave an inch or so of zucchini. Set the zucchini in the baking pan cut-side up and seasoning it with olive oil, salt, and pepper. Pour a quarter inch of boiling water into the pan, cover with foil, and bake for 10 minutes, just until the zucchini is no longer raw. Set aside to cool enough to handle. Spread the walnuts on a baking sheet and roast them alongside the zucchini for 5-10 minutes, until fragrant. Chop into small pieces and set aside. Leave the oven on and set at 375°F. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up into medium-sized bits as you go. Transfer to a bowl and drain off all but a teaspoon of the grease. Add the onions to the pan with a good pinch of salt, and cook until soft and golden. Add the mushrooms and another pinch of salt. Cook together until the mushrooms have turned golden and any moisture they released has evaporated. Stir in the garlic and sage. Cook for about thirty seconds until fragrant. Combine the walnuts, cooked sausage, onions, and mushrooms in a large bowl. Taste and add more salt or other seasonings to taste. Beat the eggs together. Stir the eggs and 3/4 cup of the pecorino into the stuffing mixture. Pat the zucchini dry and fill the cavity with the stuffing. Go ahead and really pack the filling in there before mounding it on top. This will help it hold together when you slice the zucchini later. Drain the liquid from the baking pan, rub it with a little butter or olive oil, and place the stuffed zucchini back inside. Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining cheese over the zucchini, and bake for another 10-15 minutes until the filling is bubbling and the cheese is crispy. Allow the zucchini to cool slightly. Slice into portions and serve. Leftovers will keep refrigerated for one week.

hellyeahrecipes:

Zucchini Stuffed with Sausage, Mushrooms, and Sage

  • 2 to 3 pounds zucchini, (1 large zucchini or several medium-sized ones)
  • 1/2 cup walnuts
  • 1 pound sausage
  • 1 onion, diced
  • 8 oz mushrooms, diced
  • 3-4 cloves garlic, minced
  • 2 tablespoons minced sage
  • 2 eggs
  • 1 cup shredded pecorino cheese, divided
  1. Pre-heat the oven to 375° F. Find a rimmed baking dish large enough to fit your zucchini halves.
  2. Cut the zucchini in half lengthwise and scoop out the seeds. Leave an inch or so of zucchini.
  3. Set the zucchini in the baking pan cut-side up and seasoning it with olive oil, salt, and pepper.
  4. Pour a quarter inch of boiling water into the pan, cover with foil, and bake for 10 minutes, just until the zucchini is no longer raw. Set aside to cool enough to handle.
  5. Spread the walnuts on a baking sheet and roast them alongside the zucchini for 5-10 minutes, until fragrant. Chop into small pieces and set aside.
  6. Leave the oven on and set at 375°F.
  7. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up into medium-sized bits as you go. Transfer to a bowl and drain off all but a teaspoon of the grease. Add the onions to the pan with a good pinch of salt, and cook until soft and golden. Add the mushrooms and another pinch of salt. Cook together until the mushrooms have turned golden and any moisture they released has evaporated. Stir in the garlic and sage. Cook for about thirty seconds until fragrant.
  8. Combine the walnuts, cooked sausage, onions, and mushrooms in a large bowl. Taste and add more salt or other seasonings to taste. Beat the eggs together. Stir the eggs and 3/4 cup of the pecorino into the stuffing mixture.
  9. Pat the zucchini dry and fill the cavity with the stuffing. Go ahead and really pack the filling in there before mounding it on top. This will help it hold together when you slice the zucchini later.
  10. Drain the liquid from the baking pan, rub it with a little butter or olive oil, and place the stuffed zucchini back inside. Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining cheese over the zucchini, and bake for another 10-15 minutes until the filling is bubbling and the cheese is crispy.
  11. Allow the zucchini to cool slightly. Slice into portions and serve. Leftovers will keep refrigerated for one week.

(Source: )

22 notes

hellyeahrecipes: Butternut Squash and Creamed Spinach Casserole 4 10-ounce packages frozen chopped spinach, thawed, and thoroughly squeezed to remove as much moisture as possible 4 tablespoons butter, divided 1 medium onion, finely chopped 3 garlic cloves, minced 1 ½ teaspoons salt ½ teaspoon black pepper ¼ teaspoon ground nutmeg 1 ½ cups heavy cream 1 large butternut squash, peeled, quartered, seeded and then very thinly sliced either in the food processor or using a mandoline 1 ½ cups grated Parmesan cheese Thoroughly squeeze the thawed spinach to remove all extra moisture and place in a mixing bowl. Melt 3 tablespoons of the butter in a small saucepan and sauté the onion and the garlic until they are softened and transclucent. Add the onion mixture, the salt, pepper, nutmeg and heavy cream to the spinach and stir to combine. Preheat the oven to 400 degrees and butter a 9 x 13 inch baking dish. Place a layer of squash, a layer of the spinach mixture and a sprinkling of Parmesan in the dish. Repeat the layering 3 or 4 times until you run out of ingredients—but end with squash as the top layer. Spread the remaining Parmesan cheese on top of the squash and then dot the top of the casserole with thin slivers of the remaining butter. Cover the top of the casserole with parchment paper (parchment won’t lift the ingredients off, the way foil will—if you have to use foil, be sure it doesn’t stick to the top layer). Bake the casserole for 30 minutes and then remove the parchment. Cook for another 15 minutes until the top is nicely browned.

hellyeahrecipes:

Butternut Squash and Creamed Spinach Casserole

  • 4 10-ounce packages frozen chopped spinach, thawed, and thoroughly squeezed to remove as much moisture as possible
  • 4 tablespoons butter, divided
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups heavy cream
  • 1 large butternut squash, peeled, quartered, seeded and then very thinly sliced either in the food processor or using a mandoline
  • 1 ½ cups grated Parmesan cheese
  1. Thoroughly squeeze the thawed spinach to remove all extra moisture and place in a mixing bowl.
  2. Melt 3 tablespoons of the butter in a small saucepan and sauté the onion and the garlic until they are softened and transclucent. Add the onion mixture, the salt, pepper, nutmeg and heavy cream to the spinach and stir to combine.
  3. Preheat the oven to 400 degrees and butter a 9 x 13 inch baking dish.
  4. Place a layer of squash, a layer of the spinach mixture and a sprinkling of Parmesan in the dish. Repeat the layering 3 or 4 times until you run out of ingredients—but end with squash as the top layer. Spread the remaining Parmesan cheese on top of the squash and then dot the top of the casserole with thin slivers of the remaining butter. Cover the top of the casserole with parchment paper (parchment won’t lift the ingredients off, the way foil will—if you have to use foil, be sure it doesn’t stick to the top layer). Bake the casserole for 30 minutes and then remove the parchment. Cook for another 15 minutes until the top is nicely browned.

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