Black Bean Soup with Cumin and Jalapeño

Now is the time of year we are all looking for a quick, healthy and comforting meal. What could be easier than a delicious bowl of Black Bean Soup? An added plus about this soup is that is can be made vegetarian ! I like to make this the day before I plan to serve, as it really does taste better when you let the flavors meld together …. Serve alongside some warm corn muffins with butter, yum!

Garnish with some chopped scallions, chopped cilantro and a sprinkle of cheese.

yield: Makes 4 servings

• 2 tablespoons olive oil
• 1 onion, chopped
• 1-2 carrots, chopped
• 4 garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 to 2 teaspoons chopped jalapeño chile with seeds, divided (to taste)
• 2 15- to 16-ounce cans black beans, drained
• 1 15-ounce can petite diced tomatoes in juice
• 1 1/2 cups low-salt chicken broth ( or veggie broth)

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Cook 1 minute. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 2 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and  cheese separately.

 

Polenta Tamale Pie

Tamale pie, made with a cornmeal-mush crust, dates back to 1911. In this recipe, I use ready-made polenta packaged in a roll. Since I am a vegetarian, I also use a beef substitute- Lightlife Smart Ground-has excellent flavor as well as being so much healthier for you! This recipe is quick, easy and takes advantage of the excellent bottled salsas and canned refried beans now crowding market shelves.

I will usually save about 1/3 of this recipe (unbaked)  in a separate oiled baking dish and freeze for another smaller dinner!

Light Life Smart Ground

yield: Makes 6 servings  adapted from Epi Sept 1999

• 1 pound ground beef-or- beef substitute
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 16-ounce bottle spicy- or mild- salsa
• 1 15- to 16-ounce can refried beans
• 1/2 cup chopped fresh cilantro
• 1  1-pound rolls prepared polenta, sliced into 1/3-inch-thick rounds
• 3 cups shredded sharp cheddar- or cheddar jack cheese

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa and beans. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.

Oil 9x11x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)

Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.

Warm Pasta Salad with Roasted Corn and Poblanos

Pan-roasting or toasting in a dry cast-iron skillet is a cooking technique used often in Mexican cuisine. It is used  here to bring up the flavors of corn, onion, and pumpkin seeds. I serve this  as a main course, but it’s also a terrific side dish. It makes ALOT, so feel free to adjust the portions accordingly.  The nice thing about this salad is that it can be served at room temperature, which makes it terrific for picnics and alfresco dining!

Since this dish has so many Mexican flavors, why not visit your closest hispanic grocery store and explore all it has to offer ( which at my favorite, Azteca Ranch is alot)!

• 4 poblano chiles (1 lb)
• 1 fresh jalapeño chile
• 8 medium tomatoes (2 lb), coarsely chopped ( I use cherry or grape tomatoes at times, yellow or red)
• 3 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh cilantro
• 1/3 cup green (hulled) pumpkin seeds (pepitas) can be found at all hispanic stores and sunflower markets
• 4 ears fresh corn, kernels cut off
• 1 large white onion, cut into 1/2-inch-thick rounds
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/4 cup olive oil
• 12 oz short pasta such as gemelli or rotini
• 1 1/2 cups crumbled queso fresco (Mexican fresh cheese) or cojito or ricotta salata cheese

• Garnish: fresh cilantro leaves

This is a fairly labor intensive salad, but once all of the roasting is completed, it is a snap to put together. As an option, all of the chili and onion roasting could be done on a gas grill, too.

Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl, then cover and let steam 10 minutes.

Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.

Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff). Transfer seeds to a small bowl.

Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.

Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture.

Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper.

Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss.

Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.

Mango, Jícama and Corn Salad

Mango, Jícama and Corn Salad

Here’s a bright , refreshing and EASY salad which is much greater than the sum of it’s parts. Can be prepared in 45 minutes or less but requires additional unattended time. Adapted from a recipe featured in Bon Appetit. This recipe may be halved for a smaller serving.

• 6 ears fresh corn ( fresh is required!)
• 6 small mangoes, peeled, pitted, coarsely chopped
• 2 pounds jicama, peeled, chopped
• 1/2 cup chopped red onion
• 1/2 cup fresh chopped cilantro
• 1/2 cup fresh lime juice
• 1 T. honey

Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro. Mix together honey and lime juice. Add to bowl and toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.

Mexican Chopped Salad with Honey-Lime Dressing

Mexican Chopped Salad

Tortillas aren’t the only depository for beans, corn and tomatoes. Let romaine lettuce do the job. Cojito or feta cheese supplies a dose of calcium and major flavor. And the honey-lime dressing adds just the right touch of tangy sweetness. Buen provecho!

Mexican chopped salad with Honey-lime dressing (serves 3-4)

Salad:

2 heads chopped romaine lettuce (you may want to add more lettuce if serving as a main course)
1 can (15.5 oz) black beans, rinsed and well drained
1 cup chopped seeded tomato
1 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked
1/2 cup thinly sliced radishes or chopped red onion
1 ripe avocado, diced
1 red bell pepper, chopped (optional)
1/4 – 1/2 cup  mexican cheese such a cojito -or- feta, crumbled

Honey-Lime Dressing:

1/4 cup fresh lime juice
3-4 tbsp olive oil
2 tbsp honey
1-2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, smashed well with side of a knife
1 tsp chopped jalapeño pepper (or to taste)

1. Place lettuce in a large bowl. Arrange all remaining vegetables on top of romaine. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss . Season with salt and pepper to taste.

Bite Size Tacos

Bite Size Tacos

Although this is not really a meal, it is still worthy of posting because a.) they are tasty and b.) they are seriously adorable!  I simply whipped up a batch of homemade refried beans. Then I then placed spoonfuls of the seasoned beans and some shredded cheddar cheese into Tostitos Scoops and heated through until the cheese melted (about 7 minutes) at 350 degrees. I then added all the necessary fixings which  included guacamole, sour cream, picante and green onions. The flavor combination are endless, try adding tomatoes, or make the filling using a seasoned beef or smart ground beef (my choice) in place of the bean filling. I made this for a light dinner along with a mexican chopped salad with honey lime dressing.  What a nice change of pace!

Nachos 101

My husband LOVES nachos! So, while watching Rick Bayless today making them, I got the urge to whip up these tasty treats as a surprise for him.

Nachos are reputed to have been invented in 1943 by a maitre d’ named Ignacio Anaya who was working at the Victory Club in Piedras Negras, Mexico, which is just across the border from Eagle Pass, Texas. As the story goes, some ladies from Eagle Pass came into the restaurant one evening, ordered some drinks and wanted some snacks. The kitchen was already closed, so Anaya melted some Longhorn cheddar on some tortilla chips and garnished each chip with a jalapeno slice. He presented them to the ladies calling his improvised appetizer “Nacho’s Especiales” as Nacho is a nickname for Ignacio. And the name, without the “especiales,” stuck.

I have many issues with lazy nachos, but my biggest problem is that they just aren’t satisfying. You know how it goes with these—the chips on top of the pile have too much cheese, meat, beans, tomatoes, sour cream, guacamole and whatever else has been hurled on them while the rest of the chips are sans any topping. Where’s the balance? Where’s the equality? Where’s the grace? And to make matters worse, if you make or order these for a group of people, there’s always a big fight to grab the chips with toppings because you know how awful the naked stragglers will taste. So what should be a friendly and pleasant eating experience becomes an all-out struggle for nacho supremacy. Please tell me, where’s the fun in that?

If you’ve never made nachos the proper way, people will be surprised and find them exotic. That’s OK. But what they’ll really discover is that a true nacho is a joy to eat, a sophisticated snack that can stand on its own. So if you’re making nachos  for the Super Bowl, and have never made them the way they were invented, why not give it a try?

If you want more than just Longhorn cheddar and refried beans( homemade), yes, topping it with a bit of meat or a vegetable is fine. Just don’t go nuts, as with nachos you’ll find that less is more. And sure, it’s quite all right to serve guacamole, sour cream or salsa on the side, but you may discover that it’s not even necessary as each nacho, when properly made, really needs no embellishment. And after each creamy, crunchy and spicy bite—I bet you’ll agree that nachos are just about the most perfect Tex-Mex food.

Nachos

Ingredients:
6 corn tortillas
1 1/2 cups of grated Longhorn cheddar cheese
24 pickled jalapeno slices
1/2 cup of refried beans
Canola or vegetable  oil
Salt

Method:
1. Preheat the oven to 350 degrees.

2. Lay out the tortillas and brush each one with a little vegetable oil, stacking them as you go along, so the bottom  gets the residual oil from the just brushed tortilla.

3. Cut the stack into quarters, and lay on a greased cookie sheet. Sprinkle liberally with salt.

4. Baked for about 10-12 minutes each side until crisp. They will continue to crisp while cooling.

5. Once chips have been made, spread each with 1 teaspoon of refried beans (if you so desire), 1 tablespoon of cheddar cheese and 1 pickled jalapeno.
6. Bake in oven for 5-10 minutes or until cheese is melted.
Serve with guacamole, sour cream and/or salsa. Makes 24 nachos.
Notes: You can also top these with beef, chicken, pork, vegetables, huitlacoche, shrimp, fish or anything else you can imagine. But use restraint and taste—nachos should be elegant and refined, not an exercise in excess. Also, if you don’t feel like making your own chips (though you should as they taste better) tortilla chips from a bag work, too.

Polenta and Black Bean Casserole

Another hearty meatless supper that has been a favorite of ours for years. Prepared polenta (the kind in a tube) makes this dish easy to assemble.

Instead of using a canned salsa verde, I make a homemade version:

6 fresh tomatillos( rinsed and paper skins removed)- roasted in the oven until charred- add to food processor with a handful of cilantro -salt- pepper- lime juice and jalapeno to taste. Process until still slightly chunky. This may make more than you need, so dip a chip!

Bon Appetit Feb 2002

• 3/4 cup chopped fresh cilantro
• 2 4-ounce cans diced green chilies, drained
• 1/4 cup canned salsa verde (tomatillo salsa)
• 3 large garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 16-ounce purchased polenta roll, cut into 18 rounds
• 1/2 cup whipping cream
• 1 15-ounce can black beans, well drained
• 1 15-ounce can golden hominy, well drained
• 2-3 cups coarsely grated Monterey Jack cheese (about 10 ounces)

Position rack in middle of oven and preheat to 425°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes.  uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.

Chorizo and Potato Egg Custard with New Mexican Chile Sauce

I have lived here in beautiful Colorado for 8 years now, and have never made homemade red chili. You know the kind, so red and delicious that’s always served alongside classic tex mex dishes such as huevos rancheros and as the sauce for enchiladas. Well, after discovering the ethnic grocers in the Denver area, I found that I have access to almost any kind of dried chili, available in bulk, to buy as little or as much as I want. I purchased a large bag of about 25 of them for about $1.25! The quality is exceptional, much better than the $5 bags found in the regular grocery stores that have been hanging on the shelves for eternity.

So my first batch of New Mexico red chili was made, and I’ll tell you that I will never purchase canned sauce again, not after realizing how easy it is to make your own.

I made the following recipe to suit my vegetarian self, dividing it in half- one with chorizo and one without.

I also added shredded jack cheese to taste in both dishes, to help the custard set up better . I have made the Spanish Tortilla many times, but this version is a little more special with the red chili sauce.

This dish takes awhile to prepare, but you can make the sauce ahead of time, and then prepare the rest of the dish in about 1/2 hour.

This custard makes a perfect one-dish brunch, lunch, or supper, especially when paired with a green salad.

For New Mexican chile sauce

• 1/2 oz dried New Mexican chiles (2 to 3)
• 2 garlic cloves, left unpeeled
• 1 teaspoon cumin seeds
• 1 (14- to 15-oz) can stewed tomatoes including juice
• 3/4 teaspoon salt

For potatoes and chorizo

• 1 lb large boiling potatoes
• 1 onion, finely chopped
• 1 tablespoon olive oil
• 1/2 lb hot or sweet Spanish chorizo (spiced cured pork sausage), finely chopped

For custard

• 8 large eggs
• 1 1/2 cups heavy cream ( lowfat evaporated milk, a great substitute)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

• Special equipment: a shallow 2- to 2 1/2-quart ceramic or glass baking dish

Make sauce:
Heat a dry heavy skillet (preferably cast-iron) over moderate heat until hot, then toast chiles, pressing down with tongs and turning occasionally, about 1 minute. Transfer to a bowl. Toast garlic in skillet, turning occasionally, until softened and slightly charred, about 5 minutes, then transfer to bowl. Toast cumin in skillet, stirring, until fragrant and a few shades darker, about 30 seconds, then transfer to a blender along with tomatoes and salt. Discard stems and seeds from chiles and add to blender. Peel garlic and add to blender. Purée until smooth.

Prepare potatoes and chorizo:
Preheat oven to 325°F.

Peel potatoes and cut crosswise into 1/8-inch-thick slices. Cook potatoes in a 2- to 3-quart saucepan ofboiling salted water until just tender but not falling apart, about 8 minutes, then drain in a colander. Arrange slices, overlapping, in oiled baking dish.

Cook onion in oil in a large heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add chorizo and cook, stirring, until chorizo is heated through, about 5 minutes. Spoon mixture evenly over potatoes and top with 1 cup sauce, spreading evenly.

Prepare custard and bake:
Whisk together eggs, cream, salt, and pepper until combined well and slowly pour into dish. Bake in middle of oven until custard is just set in center, 35 to 45 minutes.

Let stand 5 to 10 minutes before cutting. Serve remaining chile sauce on the side.

Crispy Black Bean Tacos With Feta and Cabbage Slaw

This is a yummy weeknight meal that will satisfy meat eaters as well as vegetarians alike. this is a hearty and incredibly easy dish to prepare.  I served these tacos with the BEST Mexican Rice recipe that I have found, I’ve included that recipe as well.

Crispy Black Bean Tacos With Feta and Cabbage Slaw

makes 4 servings

• 1 15-ounce can black beans, drained
• 1-2 tablespoons onion-finely chopped
• 1/2 teaspoon ground cumin
• 5 teaspoons olive oil, divided
• 1 tablespoon fresh lime juice
• 2 cups coleslaw mix( or finely shredded cabbage)
• 2 green onions, chopped
• 1/3 cup chopped fresh cilantro
• 4 white or yellow corn tortillas
• 1/3 cup crumbled feta cheese ( or crumbly mexican cheese such as cojito)
• Bottled chipotle hot sauce or other hot sauce

Saute a little onion or shallot in 2 t. oil untils soft, add a little garlic if you like. Add beans and a touch of water or stock and partially mash, keep warm. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.