| Kidfresh provides fun, healthy, freshly prepared meals-to-go just for kids. Join them for their Holiday Magic at Kidfresh in their New York City location. With fun activities like holiday storytime, Winter Wonderland Party, toy & food drive and New Years Eve Bash, Kidfresh is a great place to take the kids for some holiday fun. KIWI will be there for the Winter Wonderland Party on December 16th, so make sure to come say "hello." Whether you live in NYC or will be visiting in December, mark Holiday Magic at Kidfresh down on your calendar. Visit www.kidfresh.com for more information.
You can recycle your holiday tree into wood chips? The National Christmas Tree Association and Earth 911 have teamed up for this database of 3,800 plus spots that accept old trees.
KIWI has a great array of holiday recipes online.
Here is food editor Cricket Azima's Lupe Tamales, guaranteed to spice up your holidays.
Lupe's Tamales by Cricket Azima
INGREDIENTS:
 Fillings
3 dried ancho chiles
3 dried pasilla chiles
3 dried ponds chiles
6 cups water
1 tsp. salt
1 pound pork*, cubed
3 cloves garlic
2 Tbsp. vegetable oil
1 tsp. salt
Masa
5 cups instant corn masa
1 Tbsp. baking powder
1 Tbsp. salt
1 cup trans-fat free shortening or butter, softened
1 cup stock
*Beef, chicken, shrimp or vegetables can replace pork.
METHOD:
Place chiles in saucepan with 4 cups water until boiling. Remove softened chiles and carefully (use utensils) remove stems and seeds. Place chiles, 2 cups water and salt in blender. Mix until smooth.
Heat oil and garlic over medium heat in pan. Add pork and salt. Cook meat until browned. Pour chile mixture over pork and braise on low heat for an hour or until shreds with fork. Shred pork.
Rehydrate corn husks by soaking in bowl of warm water for 20 minutes.
In large bowl, combine Masa ingredients and mix until dough is formed.
Assembly
1. Take softened corn husk and lay on flat surface.
2. Using spatula, spread 2 tablespoons dough into thin layer that covers the husk–except at narrow tip.
3. Add a heaping tablespoon of filling in a vertical line down the center of dough.
4. Holding the husk, fold sides to center and fold the bottom tip of the husk inward–making a package sealed on three sides.
5. After all tamales are folded, stand them upright on steaming basket and steam in large pot for an hour, or until masa is firm.
Makes 40
For the rest of KIWI's holiday recipes, click here. |
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