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spinach tamales

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01 / Original postspinach tamalesUsual Suspect · 27 May 2004 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8Usual Suspect · 7 Jun 2004

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Original section
General fitness, health and nutrition
Published
27 May 2004
Last activity
7 June 2004
Original author
Usual Suspect
Posts
8
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Public discussion
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  1. Original post
    Usual Suspect
    Archived post
    #1

    I had a load of spinach to cook last night, and I had a
    strong craving for tamales. I decided to make a spinach
    filling. I started by sauteeing in olive oil the
    following: onion, mushrooms (including some nice
    huitlacoche, a fungus that grows on corn and is used in
    Mexican cooking), garlic, jalapeños, fresh thyme and
    oregano, salt and pepper. When that was all nice and soft,
    I added the spinach and cooked it down over high heat
    until there was very little moisture left.

    The rest of my procedure for making tamales can be found
    here (I used the above filling instead of the TVP one in my
    recipe): snipurl.com6oi1

    The spinach is a different flavor and texture than most
    veggie fillings I use, but the tamales were pretty good. I
    normally use some kind of mix of squash, mushrooms, kale,
    beans, etc., and even TVP.

    I served them with small red beans (aka Colorados; they look
    like dark pintos when they finish cooking), mixed greens and
    sprout salad, fresh guacamole, and fresh cut fruit with a
    cinnamon dipping sauce for dessert.

    Report
  2. C. James Strutz
    Archived post
    #2

    "usual suspect" <[email hidden]> wrote in message
    "]news:[email hidden]...

    Quoted message said:

    I had a load of spinach to cook last night, and I had
    a strong


    craving for

    Quoted message said:

    tamales. I decided to make a spinach filling. I started by
    sauteeing


    in olive

    Quoted message said:

    oil the following: onion, mushrooms (including some nice


    huitlacoche, a fungus

    Quoted message said:

    that grows on corn and is used in Mexican cooking),
    garlic,


    jalapeños, fresh

    Quoted message said:

    thyme and oregano, salt and pepper. When that was all nice
    and soft,


    I added the

    Quoted message said:

    spinach and cooked it down over high heat until there
    was very


    little moisture left.

    Quoted message said:


    The rest of my procedure for making tamales can be
    found here (I


    used the above

    Quoted message said:

    filling instead of the TVP one in my recipe):
    snipurl.com6oi1

    The spinach is a different flavor and texture than
    most veggie


    fillings I use,

    Quoted message said:

    but the tamales were pretty good. I normally use some kind
    of mix of


    squash,

    Quoted message said:

    mushrooms, kale, beans, etc., and even TVP.

    I served them with small red beans (aka Colorados; they
    look like


    dark pintos

    Quoted message said:

    when they finish cooking), mixed greens and sprout
    salad, fresh


    guacamole, and

    Quoted message said:

    fresh cut fruit with a cinnamon dipping sauce for dessert.

    Oh man, this sounds great. Thanks for the link to your
    tamale recipe. I actually thought about trying them the
    other day and meant to ask you for the link. Do you get the
    huitlacoches fresh or canned? I've never seen them fresh up
    here in PA and canned only once in awhile at one of our few
    hispanic stores. And what is in the cinnamon dipping sauce?

    Report
  3. Usual Suspect
    Archived post
    #3

    C. James Strutz wrote: <...>

    Quoted message said:

    Oh man, this sounds great.

    Thanks.

    Quoted message said:

    Thanks for the link to your tamale recipe.

    No problem.

    Quoted message said:

    I actually thought about trying them the other day and
    meant to ask you for the link.

    You can always search the Google groups archives for
    "author:suspect tamales".

    Quoted message said:

    Do you get the huitlacoches fresh or canned?

    Fresh/dried. It's available in cans, too. It may be labeled
    "cuitlacoche" or huitlacoche.

    Quoted message said:

    I've never seen them fresh up here in PA and canned only
    once in awhile at one of our few hispanic stores.

    That's probably going to be your best source for it without
    going the mail-order route. You can always ask them if they
    have any fresh huitlacoche.

    Quoted message said:

    And what is in the cinnamon dipping sauce?

    I should've said it was non-vegan. I used freshly ground
    cinnamon, turbinado sugar, fresh vanilla bean, Butter Buds,
    and fat-free half-and-half. Cooked it down until it a
    thicker consistency and the sugar was dissolved. I suppose
    the same could be made with soy or rice milk and some kind
    of thickening agent like corn starch. I only tasted a little
    of it and it was really good (it was for my girlfriend, who
    consumes dairy, and her friend who came over to join us).

    Report
  4. Usual Suspect
    Archived post
    #4

    Correction...

    usual suspect wrote: <..>

    Quoted message said:
    Quoted message said:

    Do you get the huitlacoches fresh or canned?

    Fresh/dried.

    Forget the dried part. They'll either be fresh or canned.
    I haven't tried canned ones because we get them fresh
    down here.

    <...

    Report
  5. Auntie Nettles
    Archived post
    #5

    As a little sidenote to anyone using a recipe calling for
    spinach, a good (and possibly better) substitute might be
    found on your next field hike: Lamb's Quarters cloudnet.comLambs
    quarter.htm , actually a quite common "weed" that was
    originally an escaped garden plant. It's quite tasty and
    doesn't have the bitterness of spinach. (Read the page for
    more informative info.)

    usual suspect <[email hidden]> wrote in message
    news:<[email hidden]>...

    Quoted message said:

    I had a load of spinach to cook last night, and I had a
    strong craving for tamales. I decided to make a spinach
    filling. I started by sauteeing in olive oil the
    following: onion, mushrooms (including some nice
    huitlacoche, a fungus that grows on corn and is used in
    Mexican cooking), garlic, jalapeños, fresh thyme and
    oregano, salt and pepper. When that was all nice and soft,
    I added the spinach and cooked it down over high heat
    until there was very little moisture left.

    The rest of my procedure for making tamales can be found
    here (I used the above filling instead of the TVP one in
    my recipe): snipurl.com6oi1

    The spinach is a different flavor and texture than most
    veggie fillings I use, but the tamales were pretty good. I
    normally use some kind of mix of squash, mushrooms, kale,
    beans, etc., and even TVP.

    I served them with small red beans (aka Colorados; they
    look like dark pintos when they finish cooking), mixed
    greens and sprout salad, fresh guacamole, and fresh cut
    fruit with a cinnamon dipping sauce for dessert.

    Report
  6. Usual Suspect
    Archived post
    #6
    Auntie Nettles said:

    As a little sidenote to anyone using a recipe calling for
    spinach, a good (and possibly better) substitute might be
    found on your next field hike: Lamb's Quarters cloudnet.comLambs
    quarter.htm , actually a quite common "weed" that was
    originally an escaped garden plant. It's quite tasty and
    doesn't have the bitterness of spinach. (Read the page for
    more informative info.)

    Fresh spinach isn't bitter.

    Quoted message said:

    usual suspect <[email hidden]> wrote in message
    news:<[email hidden]>...

    Quoted message said:

    I had a load of spinach to cook last night, and I had a
    strong craving for tamales. I decided to make a spinach
    filling. I started by sauteeing in olive oil the
    following: onion, mushrooms (including some nice
    huitlacoche, a fungus that grows on corn and is used in
    Mexican cooking), garlic, jalapeños, fresh thyme and
    oregano, salt and pepper. When that was all nice and soft,
    I added the spinach and cooked it down over high heat
    until there was very little moisture left.

    The rest of my procedure for making tamales can be found
    here (I used the above filling instead of the TVP one in
    my recipe): snipurl.com6oi1

    The spinach is a different flavor and texture than most
    veggie fillings I use, but the tamales were pretty good. I
    normally use some kind of mix of squash, mushrooms, kale,
    beans, etc., and even TVP.

    I served them with small red beans (aka Colorados; they
    look like dark pintos when they finish cooking), mixed
    greens and sprout salad, fresh guacamole, and fresh cut
    fruit with a cinnamon dipping sauce for dessert.

    Report
  7. Prickly Pear
    Archived post
    #7

    Hmmm, I see your little pal is so a-skeered of my pointing
    out his theft of my [email hidden] account, he's
    gone so far as to nuke all my posts from Google, including a
    harmless and educational one about food.

    Anyways, where were we? ...Let's try again:

    usual suspect said:
    Auntie Nettles said:

    As a little sidenote to anyone using a recipe calling for
    spinach,


    a

    Quoted message said:
    Quoted message said:

    good (and possibly better) substitute might be found on
    your next field hike: Lamb's Quarters cloudnet.comLambs
    quarter.htm ,


    actually

    Quoted message said:
    Quoted message said:

    a quite common "weed" that was originally an escaped
    garden plant. It's quite tasty and doesn't have the
    bitterness of spinach.


    (Read

    Quoted message said:
    Quoted message said:

    the page for more informative info.)

    Fresh spinach isn't bitter.

    To some people, it might be. Certain vegetables contain
    substances that taste differently to different people,
    depending on the individual:

    bbc.co.uksenses
    /supertaster.shtml

    Quoted message said:
    Quoted message said:

    usual suspect <[email hidden]> wrote in message
    news:<[email hidden]>...

    Quoted message said:

    I had a load of spinach to cook last night, and I had
    a strong


    craving for

    Quoted message said:
    Quoted message said:
    Quoted message said:

    tamales. I decided to make a spinach filling. I
    started by


    sauteeing in olive

    Quoted message said:
    Quoted message said:
    Quoted message said:

    oil the following: onion, mushrooms (including some nice


    huitlacoche, a fungus

    Quoted message said:
    Quoted message said:
    Quoted message said:

    that grows on corn and is used in Mexican cooking),
    garlic,


    jalapeños, fresh

    Quoted message said:
    Quoted message said:
    Quoted message said:

    thyme and oregano, salt and pepper. When that was all
    nice and


    soft, I added the

    Quoted message said:
    Quoted message said:
    Quoted message said:

    spinach and cooked it down over high heat until there
    was very


    little moisture left.

    Quoted message said:
    Quoted message said:
    Quoted message said:


    The rest of my procedure for making tamales can be found
    here (I


    used the above

    Quoted message said:
    Quoted message said:
    Quoted message said:

    filling instead of the TVP one in my recipe):
    snipurl.com6oi1

    The spinach is a different flavor and texture than
    most veggie


    fillings I use,

    Quoted message said:
    Quoted message said:
    Quoted message said:

    but the tamales were pretty good. I normally use some
    kind of mix


    of squash,

    Quoted message said:
    Quoted message said:
    Quoted message said:

    mushrooms, kale, beans, etc., and even TVP.

    I served them with small red beans (aka Colorados; they
    look like


    dark pintos

    Quoted message said:
    Quoted message said:
    Quoted message said:

    when they finish cooking), mixed greens and sprout
    salad, fresh


    guacamole, and

    Quoted message said:
    Quoted message said:
    Quoted message said:

    fresh cut fruit with a cinnamon dipping sauce for
    dessert.

    Report
  8. Usual Suspect
    Archived post
    #8
    censored said:

    Hmmm, I see your little pal is so a-skeered of my pointing
    out his theft of my [email hidden] account,
    he's gone so far as to nuke all my posts from Google,
    including a harmless and educational one about food.

    Liar.

    Quoted message said:

    Anyways, where were we? ...Let's try again:


    <...>

    Quoted message said:
    Quoted message said:

    Fresh spinach isn't bitter.

    To some people, it might be. Certain vegetables contain
    substances that taste differently to different people,
    depending on the individual:

    bbc.co.uksens
    es/supertaster.shtml

    Cooking vegetables reduces the amount of PROP. Besides,
    spinach is lower than cruciferous veggies like broccoli,
    cauliflower, and (especially) cabbage.

    Report

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