Cinco de Mayo Supper
Growing up in a Dutch-Irish household, Tacos were about as exotic a meal as we got. I studied French in my formative years, so my early cooking efforts were influenced by my Francophile tendencies as well as my culinary idols, Julia Child and Jacques Pepin. I made bœuf bourguignon and coq au vin for Bastille Day in July and May meant crepes for May Day!
It wasn’t until my children started taking Spanish in school that I grew to appreciate Mexican and other Spanish cultural cuisine. One day early in May…back a few years ago, my eldest came home to tell me she had signed us up for a Cinco de Mayo cooking project to make something Mexican that wasn’t well, tacos! Okay. I searched my cookbooks…nada…so I checked out one of my new favorite TV cooking personalities, Rick Bayless…he was all about Mexico! And bless his beautiful blue eyes, he had a lovely ceviche recipe that reminded me of something we had tried when we visited San Diego. It was yummy and Senora Ellis, Carrie’s teacher was smitten…she has requested that I make that recipe for her on more than one occasion.
So, with a new appreciation for Mexican and Spanish cuisines, I like to celebrate Cinco de Mayo. This year, we will enjoy a hearty black bean soup with roasted chicken sausages and a decadent corn casserole, spiced up with fresh jalapenos.
Viva Mexico!
Hearty Black Bean Soup
Ingredients
32 ounces low sodium chicken broth
1 28 ounce can black beans, drained and rinsed
1 19 ounce can black beans, drained and rinsed and reserved
15ounce can of diced tomatoes
1 large carrot peeled and diced
4 ribs celery with leaves, diced
1 large onion, diced
1 cup butternut squash or pumpkin, cubed
3 cloves garlic, minced
2 jalapeno peppers, small dice
¼ cup fresh cilantro, minced
1tbsp chili powder
1 tsp. cumin
1 tsp. sea salt
½ tsp. freshly ground pepper
½ tsp. turmeric
¼ cup olive oil
Method
In a large soup pot, heat the oil to shimmering over medium high heat.
Add the carrots, celery, onion and squash to the pot and sauté until vegetables are tender and just starting to brown, about 5 minutes
Reduce the heat to low and add the garlic, cilantro and jalapenos.
Cook for another 3minutes, stirring often.
Add the spices, salt and pepper to the pot, stirring well to combine.
Add the broth, beans (save 2 cups of beans to add to the pot later) and tomatoes.
Increase the heat to medium high and bring soup to a boil.
Once boiling, reduce the heat to low and simmer, covered for 40 minutes.
After 40 minutes, taste the soup and adjust seasonings.
Using a hand-held stick blender, puree the soup in the stock pot, until smooth.
Add in remaining beans and heat over medium low until warmed through.
If you prefer a thinner soup, you may add an addition one cup of liquid like broth, water or beer to the soup and continue to cook for about 10 more minutes.
Garnish with a dollop of Greek yogurt, chopped fresh avocado and or shredded Manchego cheese. Top with some fresh cilantro.
Corn Bread Casserole
Although not very Mexican, a nod to Maize allows us to enjoy this side dish with our spicy Cinco de Mayo soup.
Ingredients
2 cups fresh or frozen kernel corn
1 15 ounce can of creamed corn
1 8 ounce package corn muffin mix
¼ tsp. cayenne pepper
1 cup low fat sour cream or Greek yogurt
½ cup (1 stick) melted butter
1 ½ cups shredded cheddar cheese
1 jalapeno, minced (optional)
1 tbsp. maple syrup
1 egg white beaten
Method
Preheat oven to 350* F.
Grease a 9 x 13 inch casserole with butter. Set aside.
In a large bowl stir together the corn kernels, creamed corn, muffin mix, sour cream, ½ cup cheese, butter and jalapeno, if desired, until well incorporated.
Fold in maple syrup and beaten egg white to lighten the mixture.
Pour into the prepared casserole.
Bake or 45 minutes or until golden brown.
Remove from oven and top with remaining cheese.
Return to the oven for 8-10 more minutes, or until the cheese melts and starts to lightly brown.
Let stand for at least 5 minutes and then serve warm.
Top with additional maple syrup if desired.
Beverage recommendation: Mango Margarita
Ingredients
1 pound fresh mango, pureed
1/2 cup water
¼ cup lime juice
1/3 cup sugar
Pinch of sea salt
6 ounces tequila
3 ounces triple sec
¼ cup minced mint leaves
3 cups ice
Method
In a blender, combine the ingredients and blend until smooth.
Serve in chilled glasses rimmed with salt or Minted Sugar/Salt blend.
Minted Sugar/Salt Blend
1 cup fresh mint leaves
½ cup sea salt
½ cup sugar
Rough chop mint.
Place mint leaves, salt and sugar in a food processor and pulse until the mint is minced and equally distributed throughout the sugar and salt.
Pour mint mix onto a plate.
Rub a lime wedge around the rim of a cocktail glass and dip the rim into the mixture to coat.
Fill glass with frothy margarita and enjoy!
