Holly Furtick demonstrates making a tamale pie (recipe from Alex Snodgrass’ cookbook "The Comfortable Kitchen") in her home kitchen, offering a gluten-free/dairy-free/paleo version for adults and a kid-friendly version topped with Jiffy cornbread. She doubles the original recipe for her family, walks through making an almond/coconut flour crust, prepares a spiced ground-beef filling (blended diced green chiles, tomato paste, beef broth, and spices), assembles casseroles for kids and adults, bakes at 375°F for 20 minutes, and serves with optional cheese.
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Slate. Anyway, I follow her on Instagram. Instagram. This is our puppy bow. There you go. There's Abby. I'm not very good at this two camera things. I don't even think I ever said the name of this recipe. Hello, everyone. Welcome to my YouTube channel. I'm Holly Furtick and this is my kitchen. And today I am going to be making dinner for my family. It's called the Comfortable Kitchen by Alex Snodgrass. I've never met Alex Snodgrass. I follow her on Instagram and a friend of mine gave me this one. The defined dish. This is my favorite cookbook. I cook out of it all the time. I love the recipes in it. She has all these amazing little like on the top of every recipe it says serves for. This recipe is gluten free, dairy free paleo, whole 30 grain free. Whatever you need, it's there. And the recipes, though are flavorful and really delicious. So maybe Alex Snodgrass will see this video and cook with me. That would be awesome. But today we are going to be making her tamale pie. This is gluten free, dairy free, paleo and grain free. Now I'm going to make this recipe for Steven and I, but for my children who are a little bit pickier eaters now, they would eat this but they wouldn't eat very. They wouldn't eat a lot of it and they wouldn't love it. So for my kids who are really picky, I'm going to do the base of it the same and then I'm going to do the topping with jiffy cornbread mix. Judge me, don't judge me. That's what they like. So I'm going to make theirs with jiffy cornbread. I promise you the healthy one is really good. So first we are going to preheat our oven to 375. Next, we are going to make the crust. Now, I have made a few adjustments to this recipe, so I'll put my adjustments, my exact recipe in the comments below. First ingredient, three tablespoons of melted butter, three eggs, three fourths of a cup light coconut milk. Mix that up. Okay, so now for our dry ingredients, we're gonna do a cup and a half of almond flour, half a cup of coconut flour, three teaspoons of baking powder, half a teaspoon of not quite a teaspoon, probably like three, four of a teaspoon of pepper. We're going to mix all of this together. Okay, kids, topping chippy cornbread, which I'm just gonna follow directions on the package. Set that aside. Okay, now it's time for our filling. So we've made our toppings. We're making the filling, and I've got some ground beef. Did you say hi? We have some special guests who want to say hi. Is that puppy Bo? There you go. And there's Abby. And Abby's not going to help me cook because of the dog, because that would not be sanitary. But I've got three pounds of ground beef here because I doubled the recipe. So I'm going to call out the ingredients. I'm gonna call the ingredients to you as I doubled down. All right, so our meat, nice and hot. And I'm just gonna throw it all in at the same time. So the first thing that I have is this. The recipe calls for is these hatched, diced green chilies. And so since I'm doubling the recipe, I did two cans of these and then four tablespoons tomato paste. I gotta go fast because I don't want my meat to. And I blended it all up with my immersion blender because there are people in my family who don't like chilies. So I just blend it up. So we get the taste but not the crunch, Even though they're not crunchy. But whatever. We have picky people. So we're gonna do. And I added the tomato paste in here just because it seemed like a good thing to do. And then we're gonna do. She calls for a cup of beef broth. So we're gonna do a whole can. Cause it's basically. Then we get our spices. We're just gonna cook this all through. So here we go with our spices. Two teaspoons of salt, one teaspoon of pepper, two teaspoons of chili powder, one teaspoon of ground cumin. And Alex calls for oregano. I don't have oregano. I don't like oregano. So I'm leaving it out. A little bit of cayenne. I can't get that off. We'll just do a couple shakes here. Stir. Smells really good. You're gonna let this simmer a few minutes. While it's simmering, I'm gonna get my pans ready. Okay. I'm gonna do the kids in a smaller one. And Steven's in line and a bigger one so he can have leftovers for lunch. And so we're just gonna spray these guys up. Our pans are sprayed. It's been about three minutes. Meat looks really, really yummy and delicious. Beau is having dinner. And so now we're going to spoon our mixture in. Okay now it's time for the topping. Take our topping and we're going to just spread it across. Now this is the almond flour crust. It's not going to be like it's not going to spread that easily, you know, so you can just do little. Excuse me. And there goes the puppy. He just did not like the crepe. Now we're not dairy free so I'm gonna top mine with a little bit of cheese. Pop this in the oven for 20 minutes. Now the kids one top with cheese if you're not dairy free. 20 minutes. Time to clean up. Alright guys, timer's going off. Ok our casserole is bubbling and warm. All right guys, I just took the casseroles out of the oven. Texas tamale pie is what's for dinner tonight. We got our kids version with jiffy cornbread topping. We've got our grown up version. Not as pretty but a lot healthier. It's gonna be delicious and if you like this video, you know what to do. Give me a heart, give me a thumbs up, send me a comment, let me know if you made this and I'll see you back here next time.
