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Great News! Our week long class is on sale at 20% OFF

By Jane Butel  January 27, 2021

Locally,  the health news is really getting much  better.  The statistics are really down and we are now able to have 10 in a class instead of 6--whoopee!  With this bright perspective in mind, I am placing the week long class, set for March 15 - 19, 2021 on a 20% off sale through Sunday, January 31.  This is the class I started giving in July, 1983 and it has since been ever popular.  Also these classes, have  garnered us great publicity, with "Bon Appetit magazine rating us the "Best in the US" for non-vocational  or vacation cooking  schools.  And, Gayot.com ranking us "Best in the US" for hotel based cooking schools.

We are now conducting our classes in my own professional kitchen in Corrales , which is located in the Rio Grande valley with a gorgeous view of the over 10,000  feet tall Sandia mountains.  There are lots of lodging options nearby and  I can give you a list.  Feel free to call me with any questions.  My telephone number is 505-243-2622 or email us at info@janbutelcooking.com.

Cooking with chiles is always fun and incredibly healthful.  If  you would like to learn a comprehensive amount, register for our "All About Chiles" online course where you can study and cook at your own pace.

Want to do a zoom class with me and benefit Make A Wish? The Women's Circle of Wishes has contacted me to do a fun, yummy zoom class on February 11 at     7:30 PM It is called a  "Galantines" benefit.  I will be demonstrating a very favorite dish,  Spicy Hot Chocolate Mousse, which you can make with me at home.   Just click on this link to find out more  http://site.wish.org/goto/galentines.   The donation is $25.00 for a really good cause.  Their phone number is 505888-9474.

If you feel like your cooking is a bit  unimaginative...you might like to try these quick and healthy easy recipes from my "Quick and Easy Southwest Cookbook.

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.

TAMALE-STYLE CATFISH

Catfish* and corn are made for each other. Whether a cornmeal coating on the fish, hush puppies, or fresh corn salsa, they are all quite good together. Just for fun, I have taken the whole freseh ear of corn and stuffed the fish and salsa into the husk. Try it, you’ll like it! A wonderful side dish is coleslaw made with a simple vinaigrette that is slightly sweetened.

Yield: 4 servings

4 ears of fresh corn, or 1 15 ¼ ounce can whole kernel corn, or 1 10 ounce package frozen corn

1 4-ounce can chopped green chiles

½ cup scallions, chopped (3 or 4 parched, fresh chiles, peeled and chopped)

1 lime, halved lengthwise

4 catfish filets (4-6 ounces each)

1 teaspoon crushed red Caribe chile, for garnish

1. Preheat the oven to 400°F. If using fresh corn, carefully peel back the husk. You will use it for baking the fish. Cut the ear of corn off the stem just above the end of the cob, leaving the husk intact. Set the husk aside. Cut the corn off the cob and combine with green chiles, scallions, and the juice of half the lime.

2. Rinse the fish and pat dry. Place one filet inside each of the corn husks. Top each with ¼ of the corn mixture and overlap the husks together. (If fresh corn is not available, place the fish in an oiled baking dish. Top with the corn mixture and cover.

3. Bake for 12 to 15 minutes, until the fish flakes easily. Cut the remaining half lime lengthwise into 4 wedges. Serve the fish in the husk with a lime wedge on top. (Or spoon the corn out of the baking dish and place on each plate. Top with the fish and a lime wedge.)

*You may substitute any firm fleshed fish such as tilapia, snapper, etc.

PER SERVING:  Calories 252, Protein 22 g, Carbohydrates 23 g, Fat 11 g, Saturated Fat 2 g, CHolesterol 54 mg, Sodium 83 mg. 

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