Parsnip Bisque & Butternut Squash Tamales

The Food Nanny
March 23&24, 2010
Meal 1:Parsnip Bisque, Baked Orzo with Spinach, Chevre, & Mushrooms, Whole Wheat-Quinoa Batards
• Warm Orzo at 350° until hot - about 20 minutes. Toss in the batard for the last 5-10 to toast it.
• Warm the soup on the stovetop.

Meal 2: Butternut Squash Tamales, Adobo Black Beans, & Rice Pudding
• Remove the tamales from atop the beans and heat the beans in the microwave, on a stovetop in a pan.
• Place the tamales in a steamer basket and steam through for about 10 minutes. A microwave is also effective. If you do not have a steamer insert, use a sauce pot with some water in the bottom (<1/2”). Next place a small bowl in the pot and place a plate atop the bowl. Now place the tamales atop the place, bring the water to a boil, lid the pot and allow the tamales to steam.
• Heat the rice pudding by also steaming it (unwrapped, for about 5 minutes) or at room temp.