Newsletters: May - June 2008

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Cook’s Corner

Natural Times-May/June 2008

Compiled by Jean Crozier

Guacamole is a Mexican sauce which dates back to the Aztecs. It is made primarily of avocado. The best avocado for guacamole is the Haas and authentic ingredients include white onion, Serrano chilies, tomatoes, sea salt and cilantro.

Traditional guacamole is made in a molcajete, a traditional Mexican mortal and pestle made from basalt or lava rock. If you are without a molcajete, mashing with forks works as well.

CLASSIC GUACAMOLE
Makes 2 cups

3 T finely chopped white onion
4 Serrano chilies
2 rounded T fresh chopped
cilantro
1/2 tsp sea salt
3 large Haas avocados
2/3 cup tomatoes, finely chopped, not peeled

Topping
2 T white onion, finely chopped
1 T heaped, finely chopped cilantro
2 T finely chopped tomatoes

If using a molcajete, grind onion, fresh chilies, cilantro and salt into a rough paste. Cut the avocados in half, remove pits and scoop out the flesh. Mash the flesh roughly into the chile mixture, turning the mixture over so that the seasoning well dispersed.

Stir in chopped tomato, and sprinkle the top of the guacamole with the extra onion, cilantro and tomato. Serve with tortilla chips or as in Mexico with warm corn tortillas.

From www.gourmetsleuth.com

TROPICAL MANGO SALSA
Makes 6 cups

1/2 cup mango, chopped
1/2 cup pineapple, chopped
1/4 cup papaya, chopped
2 tsp vinegar
2 T water
1/4 tsp salt
2 cups tomatoes, chopped
1/2 cup white onion, chopped
1/2 cup cilantro, chopped
1/2 cup Serrano chile, chopped

Mix all ingredients. Best if refrigerated 8-12 hours.

From www.mexgrocer.com

MEXICAN GREEN SAUCE
Serves 12

3 avocados, peeled and pitted
3 green tomatoes
4 fresh tomatillos, husks removed
3 cloves garlic, peeled
2 jalapeño peppers, seeded and halved
5 sprigs fresh cilantro
1 1/2 cups sour cream
Salt to taste

Place tomatoes, tomatillos, garlic and jalapeño in a saucepan. Add enough water to cover. Bring to a boil and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.

Place avocados, the cooked vegetables, sour cream and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

From www.allrecipes.com

VEGETARIAN REFRIED BEANS
Serves 4-6

1 can refried pinto beans
1 can pinto beans, rinsed and drained
1 can diced tomato
1 onion, diced
1 tsp granulated garlic
1 tsp chili powder
1/2 tsp ground cumin
2 T olive oil or oil of choice

Heat a 10-inch skillet to medium hot. Add oil, then diced onion and sauté until onions are soft and starting to break down. Add garlic, chili powder and cumin. Stir. Add tomatoes and simmer about five minutes. Add both beans and blend well. Simmer bean mixture on medium low, allowing a crust to form on the bottom. With wooden spatula, turn beans occasionally to incorporate crust. Cook about 15-20 minutes.

By Jean Crozier

MEXICAN BAKED BEANS
Serves 4

12 ounces pinto beans, rinsed and drained
1 tsp salt, if needed
1 large onion, chopped
1 large clove garlic, chopped
3 T canned green chilies, chopped
1/2 tsp dry mustard
1 tsp chili powder
1 T molasses or honey
2 T cider vinegar
1/2 cup tomato juice or puree

Preheat oven to 300-350 degrees F. Combine all ingredients in a one-quart casserole. Cover and bake 30 minutes. Uncover and bake 30 minutes more.

From www.randallbeans.com

SWEET AND SPICY BLACK BEANS
Serves 10-12

2 T olive oil
2 medium onions, finely chopped
1-2 cloves garlic, minced
2 jalapeño peppers, seeded and finely chopped
4 15-ounce cans black beans, rinsed and drained
1 28-ounce can of diced tomatoes with basil, garlic and oregano if possible, undrained
1/3 cup honey
1/3 cup packed light brown sugar
1 tsp ground ginger
1 tsp salt

Heat the olive oil in a frying pan over medium-high heat. When it is hot add the onion and stir. Turn down heat to low and cook the onion for 20-25 minutes (stirring frequently) until it cooks down to about half of what you started with. You are looking for a nice golden brown color. Add the jalapeño and garlic. Mix well; continue cooking for another two or three minutes, stirring frequently.

In a large pot add the beans, diced tomatoes, honey, brown sugar, ginger and salt. Add onion/jalapeño mixture. Heat until hot; simmer about 10 minutes to blend flavors. Serve over brown or white rice. Also great in a softened corn tortilla, topped with cheese.

From www.cooking-mexican-recipes.com

MEXICAN ROASTED SWEET POTATO
Serves 6

3 pounds sweet potatoes, scrubbed, cut into 1-inch chunks
2 T oil of choice
1 tsp chili powder
Salt to taste
Chopped cilantro

Glaze
1/2 cup honey
1/4 cup fresh lime juice
1/4 tsp ground cinnamon
1/2 tsp chile powder

In a bowl toss the sweet potatoes with half the oil. Sprinkle half the chili powder over the potatoes. Stir and repeat the process. This will help spread the chile powder evenly over the potatoes.

Divide the potatoes between two large pieces of heavy duty aluminum foil. Salt to taste. Spread out potatoes for even cooking. Fold and seal foil. Place on grill (medium heat).

Make glaze and when potatoes are three-quarters done, remove from grill open foil packages and brush potatoes with glaze. Reseal foil and finish grilling. When potatoes are done sprinkle with chopped cilantro.

From www.cooking-mexican-recipes.com

THREE BEAN BURRITO
Makes 8

8 burrito-size tortillas
16-ounce can kidney beans, rinsed, drained
16-ounce can pinto beans, rinsed, drained
1 1/2 cups hot cooked long-grain rice
3/4 cup canned refried black beans
3 T chopped fresh cilantro
1 cup your favorite salsa
1/2 cup shredded sharp cheddar cheese
Lime wedges, optional

Combine kidney beans, pinto beans, refried black beans, rice and cilantro in a medium bowl; stir well.

Warm tortillas according to the package directions. Spread 1/2 cup bean mixture over each tortilla; top each with one tablespoon cheese and one tablespoon salsa; roll up. Spoon one tablespoon salsa over each tortilla. Garnish with lime wedges, if desired.

From www.mexgrocer.com

KNIFE-AND-FORK BREAKFAST BURRITO
Serves 4

1 cup canned black beans, rinsed and drained
1/3 cup bottled chunky salsa
4 eggs, slightly beaten
2 T milk
1/4 tsp pepper
1/8 tsp salt
Cooking oil or cooking spray
1 medium tomato, thinly sliced
1/2 cup crumbled queso fresco cheese or shredded Monterey Jack cheese
1/4 cup sour cream
4 tsp snipped fresh mint
Bottled chunky salsa, optional

In a small saucepan, mash the beans slightly. Stir in the 1/3 cup salsa. Heat through over low heat. Cover and keep warm while making egg “tortillas.”

In a medium bowl combine eggs, milk, pepper and salt. Coat a 10-inch omelet pan with cooking spray or brush lightly with cooking oil. Preheat omelet pan until a drop of water sizzles.

For each egg “tortilla” pour about 1/4 cup egg mixture into pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat. Cook for 1-2 minutes or until lightly browned on bottom (do not burn).

Loosen edges of the egg “tortilla” with spatula; carefully slide out onto a serving plate, browned side down. On one half of the “tortilla”, spread one-fourth of the warm bean-salsa mixture. Top with tomato and cheese. Fold in half and then into quarters to form the burritos. Keep warm while preparing remaining tortillas and burritos. Top with a dollop of sour cream and the remaining cheese; sprinkle with mint. Serve with additional salsa if desired.

SKILLET CORN RELISH
Serves 6

3 medium onions, sliced
1 medium green pepper cut in 1/2-inch strips
1 clove garlic, crushed or minced
3 T olive oil
2 cups fresh or frozen whole-kernel corn
2 large fresh tomatoes, peeled and chopped or 2 cups canned tomatoes, cut up
1/2 tsp chili powder
Salt and pepper to taste
1/2 cup stuffed olives, thinly sliced (optional)

Sauté the onions, pepper and garlic in the olive oil until tender, about five minutes. Stir in the corn, tomatoes, chili powder, salt and pepper. Cover and simmer 15 minutes. Stir in olives and heat thoroughly.

From www.doityourself.com

CORN SAUTÉ WITH HERBS AND PEPPERS
Serves 4

2 T butter
1 small red bell pepper, chopped, about 1/2 cup
1 or 2 jalapeño peppers, depending on taste, finely chopped
1 small onion, chopped, about 1/2 cup
1 rib celery, chopped
3 cups corn kernels (about 4 ears)
1 tsp fresh sage, chopped
1 tsp fresh summer savory or thyme
2 T chopped chives
Salt and pepper to taste

Put butter in a large skillet over medium heat. Add the peppers, onion and celery. Cook about five minutes until onions soften.

Add corn and remaining ingredients and cook, stirring, about five minutes. Check for seasoning.

From www.samcooks.com

CORN AND BLACK BEAN SALAD
Serves 4

2 cups cooked corn kernels (about 3 ears)
1 can (15-ounce) black beans, rinsed and drained
1 cup chopped tomatoes

1/2 cup mild onions, chopped
2 T chopped cilantro
1 T lime juice
1 T rice vinegar or other mild vinegar
2 T olive oil
Salt and pepper to taste

Combine corn, beans, tomatoes, onions and cilantro in a bowl.

Mix remaining ingredients in a cup. Pour over corn mixture and toss well. Let sit at least 30 minutes at room temperature. Check for seasoning.

From www.samcooks.com