Pupusas

When David and I first moved to the city we found a Salvadorian restaurant. It was the first restaurant we ate at after we moved, and it was kind of our special place. I can't remember the name of it anymore, but I remember where it is!

When we lived in our old neighborhood we frequented that restaurant. Every time we went in we noticed that almost everyone was eating what looked like a stuffed corn cake. One day we asked the server about them, and she told us that they are pupusas. They are a corn cake, traditionally stuffed with pork, cheese, or beans, and she described that as El Salvador's equivalent of a cheeseburger.

We decided to order them, and I am so glad we did. They were incredible. They were soft, warm, and so savory.

I was so happy when I learned that they are pretty easy to make at home. They were so good that David and I had them three times in two day!

2 cups Masa (a type of corn flour)
2 1/3 cups water
1/4 cup oil for frying

For filling:
you can stuff these with whatever ingredients you chose. I chose spicy refried beans, and cheese. You can do chicken, cheese, beef, beef, pork, etc. This recipe makes about 8 pupusas, and you need about one cup of filling. It helps to mix the filling before stuffing, otherwise it can get messier than it it already is!

Combine Masa and water, kneading until dough forms. Meanwhile, heat oil in a frying pan over medium heat. Take about 1/4 cup amounts of dough and form a ball. Use them to press a dent in dough ball to form a cup like shape. Fill with filling mixture, and close dough around the top to seal, and press flat.

Put into frying pan, and fry, flipping occasionally, until pupusa is golden brown. Remove from heat.

I topped mine with sour cream, salsa and queso fresco, but you can choose your own toppings. Enjoy!

Ham and Corn Salad

A couple of months ago I unexpectedly had to make a trip home to my parent's in Dayton, Ohio. The trip came up very suddenly, and left me very little time to prepare. It was also my first long road trip since going gluten-free. I know that the options for food are very limited on the various turnpikes, so David and I decided to pack our own food, instead of stopping at a fast food restaurant. I had less than an hour to pack, so I knew that whatever I was going to make with me needed to come out of my fridge, since I didn't have time to go to the store. That's how this ham and corn salad was born. I had all the ingredients on hand, and it was quick and easy. It turned out to be delicious as well.

While we were on the road we ate it as a dip or tortilla chips, but today I decided to use it as a sandwich, with a GF cheddar bay biscuit as the bread. It is also very good served in lettuce leaf cups.

I buy precooked ham steaks, and cook them at 350 degrees for 15 min, because I like this salad warm. You don't have to heat the steak though, it is also very good served cold!

                                       

1 ham steak, cut into 1/2 inch cubes

1 1/2 cups corn kernels.

3/4 cup shredded cheddar cheese

1/2 cup plain Greek yogurt

1 tsp garlic powder

salt and pepper to taste.

Mix all ingredients together in large bowl, and serve!