12 more posts in this thread. [Missing image file: expm17328_TH10230C1A.jpg]
What are y'all making for Easter?
It'll just be me and my diabetic Grandma and Uncle, so I figure I'll make this:
> steamed carrots
> garlic mashed cauliflower (to mimic mashed potatoes)
> deviled eggs (with yogurt instead of mayo I think)
> fresh made rolls (Irish soda bread, probs with herbs)
And for dessert I was thinking cheesecake tarts. I have low fat cream cheese, mascarpone cheese, frozen mixed berries, apricot, blackberry, strawberry, and raspberry jam, and dried cherries.
Or maybe crepes? Mix the softened cream cheese and mascarpone for fillings, top with choice of jam or warmed fruit maybe.
How could I spice the carrots up? My uncle is picky with veg and I could put just butter on it and he'd like it but maybe I could do something else?
8 more posts in this thread. [Missing image file: tamales_4.jpg]
>currently 27 years old
>be 19 years old and have $20 to last a month
>my gams taught me to cook and bargain
>call a corn farmer
>"i'm looking for corn husks for tamales and don't have a lot of money"
>says he's going to throw them away and they're mine for free, i just have to pick them up
>have had a friendship with this man for over a decade now
>call a school
>"do you have any large empty cans that i might have before you throw them away?"
>says yes and to come by later that evening
>call a local butcher
>"you wouldn't happen to have any unpopular cuts of meat that you throw out, would you?"
>turns out they have more fatty pork trimmings than they need for sausages
>go and pick it up for $0.10/lb
>go to mercado
>buy chicken feet, masa harina and spices
>make stock from chicken feet with spices
>pour over trimmings and render out the lard
>shred and reserve meat
>allow thick disc of fat to form on the top when the stock cools
>scrape it off and add layer of collected lard to masa harina to make a coarse crumb
>pour half the stock into masa harina and knead into a dough
>assemble tamales and add to empty, clean aluminum cans
>put them in the freezer and use as needed
>boil rest of stock, as needed
>pour into the can to come up about 1/3 the way up the sides of the tamales
>rest for an hour
>eat three tamales every day for a month
>rice, beans, potatoes, eggs, limes, cilantro, tomatoes, etc. for the rest of my meals
I still do this on a regular basis.