Gift Box orders have really started coming in, inspiring me to give a10% off discount. I think people are planning ahead because of the publicity about the uncertainty of the Post Offices due to all the political maneuvers. Anyhow, I was kind of taken aback when I got the orders last week and very glad to get them. And it made me think I should mention this opportunity to all of you.
With all of the Pandemic pressures coupled with the political publicity constantly ringing out--I feel I have been caught in some sort of a time warp. But not to fret--just like in that song, "just be happy"--it really is the only way to be. And, with the positive benefits of chiles, giving our bodies an endorphin lift --making them a great gift.
We have a range of gift boxes for almost everyone on your list. We will drop ship each box to the address you wish and most of the gift boxes have a cookbook in them which I will autograph as you wish. You can also request a delayed shipment if you prefer. In other words, you can request that the box be sent on December 1 or a few days later. To cover shipping charges, each box needs to be ordered separately.
For the chili lovers on your gift list, we have just the ticket--a Chili Madness Gift Box that includes all you need to make two or more recipes of chili from the book or about 20 servings of chili. Other gift boxes are each around the theme of the cookbook enclosed and are the Grilling Gift Box, the Barbecue Gift Box, the Quick and Easy Gift Box and our Holidays in New Mexico contains all you need to make a recipe of Tamales and Posole and the recipes, but no cookbook.
The other day, I made a batch of Minestrone soup using as a base, leftover Callabacitas. I got carried away due to my huge zucchini from the garden and did not want to serve the Callabacitas a third time, so using that as a base, I added about 2 inches of water, 2 Tablespoons of the chicken flavor Better Than Bullion, 2 handfuls of pasta shells and about a Tablespoon of chopped fresh basil. When the pasta was done, I added a can of white beans and let it simmer a few moments, then adjusted the flavor. To serve, I always add a Tablespoon of pesto to the soup. It freezes very well and makes a nice light lunch with a small sandwich or salad. If your zucchini are growing and still producing. ..you might like to try this, so I am sharing my favorite Callabacitas recipe. You can make it the first time with a steak and cheese topping. Also, my quick and easy Sweet Potato soup is a great lunch idea or a first course. Following are both recipes.
We still have a few openings in my Red Chile class, November 19 at 5 PM. I would love to have you come cook with us. Also, we have set our ever popular Southwestern Holiday class for December 3 at 5 PM. And looking to the future, we always offer lots of gift certificates for any event or product assortment for a year out. To purchase a certificate, just call us at 505-243-2622. Also, our next week long cooking class is set for March 15-19 and our Oaxaca tour will be June 15-221. 2021.
(Squash in Spicy Sauce)
This is a popular side dish for traditional Southwestern meals. It can become a meal, when topped with browned cubes of beef and covered with a blanket of melted cheese. Just eat with flour or corn tortillas and it is wonderful!
Yield: 6 servings
1 Tablespoon olive or vegetable oil
6 small zucchini or 3 medium zucchini
2 large tomatoes, peeled and chopped
1 large onion, finely chopped
½ cup chopped green chiles
3 ears corn, kernels sliced off
½ teaspoon cumin
½ teaspoon salt or to taste
1. Heat oil in heavy skillet. Meanwhile, slice the zucchini into 1/2 inch slices and place in the skillet to brown on one side. Turn the zuchinni and combine with the tomatoes, onion, green chiles, corn, cumin and salt. Cook over medium-low heat for 15 minutes, or until squash is tender. Taste and adjust seasonings.
Variation: For the browned cubes of beef, cube 1 lb. of sirloin or bottom round into 1 inch cubes and brown in ¼ cup butter. Place the browned cubes of beef on top of the prepared calabacitas and top with 1 cup grated Cheddar. Cover with a tight fitting lid and steam on a low heat for about 3 minutes over medium heat or until the cheese is melted.
Maximum Recommended Freezer Storage: 8 months
CHILE SPARKED SWEET POTATO SOUP
This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner.
Yield: 4 servings
2 medium sweet potatoes, peeled and cut into ½” dice
4 scallions, thinly sliced (1 tablespoon sliced tops reserved for garnish)
1 cup evaporated skim milk
1 Tablespoon ground pure hot red chile, or to taste
Few grates of fresh nutmeg
Baked tortilla shoestrings for garnish (optional)
1. Place the potatoes, scallions, and 1 cup water in a 2-quart glass or microwaveable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes. Or, to cook conventionally, place the ingredients in a heavy, medium saucepan, cover and simmer for 15 minutes, or until fork-tender.
2. Transfer potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until pureed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve garnished with reserved chile and scallion.
PER SERVING: Calories 388, Protein 335 g, Carbohydrates 34 g, Fiber 4 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 96 mg, Sodium 661 mg.
Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook.