A Calculated Whisk

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Deep Dish Paleo Tamale Pie

October 31, 2016 By Becky 4 Comments

Deep Dish Paleo Tamale Pie

This paleo tamale pie combines a beef chili base made with peppers, tomatoes, and squash with a fluffy, grain-free “cornbread” topping.

Have you heard of tamale pie? It’s a casserole that’s loosely based on the ingredients for tamales, except they’re layered in a dish or skillet instead of wrapped in corn husks. Think a really delicious beef chili with a layer of cornbread baked right on top.

I didn’t grow up eating tamale pie, but apparently a lot of people did–a Bon Appétit article caught my eye recently with the headline: “Cornbread Tamale Pie Is the Greatest Recipe of All Time.” The author made a great case for why this dish is one of the best foods ever, and I was left with a distinct hankering to create a paleo tamale pie of my own.

Deep Dish Paleo Tamale Pie

For the filling, I packed in as much delicious produce as humanly possible: diced scallions, garlic, tomatoes, bell peppers, butternut squash, and cilantro. No, butternut squash is not a traditional ingredient in tamale pie, but I had half of one in the fridge just begging to be thrown in. I ended up loving the subtle sweetness the squash added. Conventional tamale pies often have corn kernels in the filling, so the butternut makes up for that by lending sweet pops of flavor without the addition of grains.

When you make this, you may find yourself tempted, like I was, to just eat the chili base on its own and to forget about the faux cornbread topping. I actually spooned myself out a little bowl of filling to eat while the tamale pie baked, and I suggest you do the same: I don’t want you to miss out on the fluffy topping, but the chili is great in its own right, so why not sneak in a little mid-cookup snack?

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Filed Under: dinner, gluten free, paleo, recipe Tagged With: beef, butternut squash, chili, dairy free, fall, ground beef, peppers, Southwestern, tomato, winter

Smashed Potatoes with Hatch Chile Tomatillo Crema

September 11, 2015 By Becky 25 Comments

This post contains affiliate links. As Amazon Associate I earn from qualifying purchases. 
Smashed Potatoes with Hatch Chile Tomatillo Crema | acalculatedwhisk.com

These crispy smashed potatoes served with an addictive hatch chile tomatillo crema are perfect for game time or anytime. The recipe is grain free and there’s a paleo vegan version, too!

Have you ever smashed a potato? If not, you’re missing out. It’s an easy and fun way to get roasted potatoes that are actually crispy, and shaped like beautifully abstract flowers to boot.I saw this smashed potatoes idea over on Oh She Glows about a year ago, pinned it enthusiastically, thought about it often, and didn’t actually try it until last week. That’s one of the perils of reading as many food blogs as I do: there are so many great recipes to try, and so little time!

Smashed Potatoes with Hatch Chile Tomatillo Crema | acalculatedwhisk.com
 
These smashed potatoes are going into the regular rotation, though. I’m going to offer a brief explanation of why they’re better than plain old roasted potatoes (which are pretty delicious to begin with). When you roast whole small potatoes, only a very small portion of their surface area comes into contact with the hot pan below, and they don’t have any jagged edges elsewhere to crisp up. Thus, it’s really only a tiny spot on the bottom that becomes sufficiently crunchy.
 

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Filed Under: appetizer, gluten free, paleo, recipe, sides, uncategorized, vegan, vegetarian Tagged With: chiles, grain free, green chiles, Mexican, potatoes, sauce, Southwestern, tomatillos

Hi, I’m Becky!

Welcome to A Calculated Whisk, where I share creative paleo and gluten-free recipes. Learn more about me here.

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