Blue Cayenne

Pozole

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Ingredients

• 1 15-oz. can cannellini beans
• 1 T. extra-virgin olive oil
• 2 C. chopped yellow onions
• 2 C. chopped seeded poblano peppers
• 3 large cloves garlic (finely chopped)
• 1 T. chili powder
• 1 T. ancho chile powder
• 2 t. dried oregano
• 1 t. ground cumin
• 6 C. vegetable broth
• 1 1/4 C. canned hominy (rinsed)
• 6 T. prepared tomatillo salsa
• 1 T. lime juice
• 1/4 t. salt
• Garnish of sliced radishes, parsley leaves, thinly-sliced cabbage, cherry tomatoes, sour cream or yogurt, paprika or cayenne pepper

Instructions

1. Heat olive oil in a large soup pot and saute yellow onions and poblano peppers in hot oil until they are tender. This will take 4-5 minutes. Add chopped garlic and saute for 1 more minute being careful not to burn the garlic. Stir chili powders, oregano and cumin to the mixture and cook for 1 more minute.
2. Add the broth and the hominy to the pan and simmer over low heat for an hour or longer. (I found that my soup was better on the second day. As it is with so many soups, the flavors were stronger.)
3. When you are ready to serve the soup, stir in the salsa, lime juice and salt. Garnish the soup with sliced cabbage, sour cream or yogurt, radishes, cherry tomatoes, parsley or cilantro and a sprinkling of paprika (or cayenne). Enjoy.

Mango Royale

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Ingredients

• 3/4 C. unsalted butter (1 1/2 stick)
• 2 sleeves graham crackers
• 2 C. heavy whipping cream
• 1/2 C. sweetened condensed milk
• 6 to 8 soft ripe Manila mangoes (also called Ataulfo or Champagne) or 3 to 4 ripe large mangoes (Haden or Kent)
• 1-2 T. lime juice (optional)
• Fresh raspberries for garnish

Instructions

1. Melt butter over medium heat and cook until the butter turns a deep golden brown. (I found that I had to cook my butter at a bit higher heat than medium, but I have an electric stove.) Remove from heat and set aside to cool (Be careful not to burn the butter. You need to watch it carefully as it can go from browned butter to burned butter in a second. You want the butter to have a nice nutty flavor)
2. Using your food processor, process the graham crackers until they are finely ground. Put the ground crackers into a bowl and mix them with the cooled brown butter. Set aside until the mixture is totally cool.
3. Prepare a springform pan by spraying it with cooking spray or applying butter to the bottom and sides of the pan. Alternatively, you can use a glass pie plate.
4. Put cream in a medium bowl and beat at medium speed while slowly drizzling the condensed milk into the bowl. Turn the speed of your beaters up to a higher speed and beat until stiff peaks form. Chill the beaten mixture until you are ready to assemble the Mango Royale.
5. Prepare mangoes. Scoop out the flesh from the mangoes and puree it in a processor until it is smooth. You will need about two cups of mango puree. Add the lime juice to your puree if you are using it.
6. Assemble you dessert. Sprinkle about 2/3 of your graham cracker crumbs on to the bottom of your pan or pie plate. Use your hands to press the crumbs down to create an even layer on the bottom of the pan. Also, press some of the crumbs up the sides of the pan.
7. Spoon half of the whipped cream mixture over the layer of crumbs. Use an offset spatula to carefully spread the cream mixture over the crumbs trying not to disturb the crumbs. Spoon half of the mango puree on top of the cream layer and spread evenly.
8. Sprinkle most of the rest of the crumbs over the dessert and repeat the layers--cream mixture first and then mango puree layer.
9. Sprinkle remaining crumbs over the top of the dessert. (I didn't have a lot of crumbs at this point. I think the dessert would present just fine with no crumbs on top.) Wrap dessert in plastic wrap and put it in your freezer. Freeze until firm. This will take about 8 hours or overnight. (This dessert can be made ahead of time and frozen for up to two weeks.)
10. When you are ready to serve the Mango Royale, defrost the dessert on your counter for 45 minutes to an hour. Cut with a knife that you have dipped into hot water. Garnish with fresh raspberries. You want to serve the Mango Royale pretty cold. As it approaches room temperature, the dessert loses some of its shape.

Nutrition

Calories

3362 cal

Fat

311 g

Carbs

130 g

Protein

28 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Sweet Corn Chowder

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Ingredients

• 6 ears of the freshest white corn you can find (about 4-5 cups of kernels)
• 1 medium red onion (chopped)
• 1 T. olive oil
• Salt, pepper
• 2 t. fresh serrano chiles (minced)
• 2 C. Half and Half (or whole milk)
• 1 14-oz. can of coconut milk
• 1/2 C. warm vegetable broth (or water)
• 4-5 large basil leaves
• 2 t. fresh lime juice
• Slices of jalapeno or serrano chile for garnish
• Cayenne pepper

Instructions

1. Cut the corn off the corn cobs. Set aside.
2. Saute the chopped red onion in olive oil until the onion is softened. This will take about 5 minutes. Season onions with salt and pepper to taste. Add the corn kernels and the chopped serrano chile to the sauteed red onion. Stir.
3. Add half and half and coconut milk to the corn mixture. Bring the soup to a simmer and simmer for about 15 minutes. Partially cover your pan as you do this.
4. Take the soup off the heat and remove about two cups of the corn kernels from the soup. Blend the remaining soup in your blender . Put the reserved corn kernels back into the soup and add broth as necessary to thin the soup to the consistency you want.
5. Julienne cut the fresh basil leaves and stir them into the soup. Add fresh lime juice and additional salt and pepper to taste. Garnish with a slice of fresh chile, additional strips of fresh basil, and sprinkle a bit of cayenne pepper on the soup.

Nutrition

Calories

919 cal

Fat

70 g

Carbs

59 g

Protein

20 g

Click Here For Full Nutrition, Exchanges, and My Plate Info