Tomatoes in "Cream"

Now this could be made with real cream, or with bovine milk, but I made it with rice milk and it turned out awesome!

1 onion - chopped
4-8 cloves garlic - chopped, grated, or pressed
3 tbsp of olive oil (or butter)

Saute until the onions are nice and squishy.

Add:
2 - 2.5 c chopped tomatoes
(following are to *my* taste, do to yours)
1-2 tbsp dried basil
1-2 tsp salt
1 tsp pepper
1-2 tbsp parsley

Cook on low until tomatoes are well done.

This is when you get some variety, pick one of the following:
1.5 c cream
1.5 c milk + 2.5 tbsp flour
1.5 c rice/almond milk + 4 tbsp flour
(cornstarch can be substituted for the flour to make it gluten free)

Keep cooking on low until you have a nice orange sauce of a thick white sauce consistency.

I know it's pretty simple, but it's the kind of creamy decadency that I miss being dairy free.

Served with chicken and noodles.

Pico de Gallo

Since I am not a salsa fan, due to the disagreement of peppers and my stomach as to which is more powerful, I decided to adapt a few things and come up with my own recipe.

Voila!

Super-Mild Pico de Gallo
6 medium tomatoes, chopped
1 medium onion, chopped
2-3 cloves garlic, pressed
1/2 tsp salt
1/3 cup cilantro, chopped

Mix. Eat with chips. Enjoy.

For Mild add:
1 green pepper, chopped

For Regular add:
2-3 jalapenos, seeded and chopped

I don't even want to think about how it would get hotter...

Tamale Pie

Brown:
1 1/2-2 pounds ground beef
1 large onion

Drain fat and add:
1- 16 oz can of diced tomatoes
1- 16 oz can of kidney beans
1- 8 oz can tomato sauce
1- 4 oz can chopped chilis
1 pound bag of frozen corn
1 tsp salt
1 tsp pepper
1 Tbsp chili powder

Simmer, uncovered, for 10-25 minutes.

Cornmeal Mush
1 1/2 cups yellow cornmeal
1 tsp salt
4 cups water

Blend- bring to boil over medium low heat. Cook another 1-2 minutes, until quite thick.
Add:
2 Tbsp butter
3/4 cup shredded sharp cheddar

Pour meat mixture in a greased 9"x13" pan. Top with cornmeal mush.

Bake uncovered at 350 for 50-55 minutes.