Southwestern Mothers Day Recipes
As featured on SouthwestBlend.com’s online radio show ‘Champagne Sundays’ Mother’s Day Special, these recipes are from chef and owner of Tina’s Cocina, a little cooking school located in the historic St. Paul’s Cultural Center in Yuma, Arizona. To listen to Tina’s interview, please double click on the play button below – (interview was on March 30, 2008).

 

Green Chile Cheese Puff/Soufflé    
Gratin of Three Sisters

Green Chile Cheese Puff/Soufflé
Ingredients:

10 eggs, lightly beaten
2 cans (4 ounces) mild green chilies, chopped
1 container (1 quart) cottage cheese
2 cups grated sharp cheddar cheese
1/2 cup flour
1/2 teaspoon baking powder
Tomato-chopped
Avocado- chopped

Preheat oven to 350 degrees. Mix all together except avocado and tomato. Pour in greased casserole pan, 8 x 12 inches. Can be placed in refrigerator overnight. Bake for 1 hour. Garnish.
Gratin of Three Sisters - The Native American 3 Sisters of Life
Native American Indians honored their three staples - corn, beans and squash - by referring to them as the "3 Sisters of Life". These plants not only provide a balanced set of nutrients, they symbiotically nourish and protect each other when they are grown together. The beans provide nitrogen for the corn, which in turn provide poles for the beans, while the spiny squash provide protection from the raccoons and deer. As a demonstration of the true partnership between the gardener and the land, Native American crops included snap and dry beans, summer and winter squash, and corn.

According to Native American tradition, corn is called the Sacred Mother and revered as a gift from the gods. Corn, the all-nourishing sacred food, has been used in innumerable rituals to symbolize and honor fertility, renewal and power. The midsummer harvest was a time of joyful celebration. Natures many varieties of corn can be eaten fresh on the cob, roasted over hot coals, cooked in soups or stews, or ground for meal or flour.

Beans and corn form a complimentary protein so they were often used together in cooking. The many types of beans (pinto, red kidney, soldier) were cooked in a variety of ways, most commonly boiled and fried. Most of the beans that were grown were dried and stored for future use.

Both summer and winter squash were widely cultivated. Fresh and dried squash were boiled, baked, fried and cooked in stews. Native American cooks seasoned squash with nut butters or maple syrup, while colonists used butter and cinnamon or nutmeg.

Here is a colorful casserole which honors the Native American "3 Sisters of Life". Enjoy!

Gratin of Three Sisters
Butter an 11 x 14 baking dish.

Bean Layer
1 Tbsp. oil
1 15 oz can black beans, undrained
1 15 oz can pinto beans, drained
2 cloves garlic, minces
½  chipotle chile in adobo sauce, finely chopped or to taste

In a large skillet, heat the oil over medium heat, add the black beans and liquid and pinto beans, garlic & chipotle.  Cook, mashing the beans with the back of a fork, until mixture has thickened slightly and the garlic is tender, about 10 minutes.  Spread beans evenly in the bottom of the dish.

Zucchini Layer
1 Tbsp. butter
1 onion chopped
8 small zucchini diced
Salt and pepper to taste

Melt butter in skillet.  Add onion and zucchini, season. Cook stirring until zucchini is golden and onion is tender, about 10 minutes.  Spoon over beans.

Corn Layer
1 Tbsp. butter
1 ½ cups corn kernels
2 Tbsp. yellow cornmeal
½ cup milk
1 t. salt
1 small can green chilies
1 cup grated Queso Fresco or Monterey Jack.

Melt butter in saucepan.  Add corn, cornmeal, milk, salt and chile.  Simmer until thickened about 10 minutes.  Add green chilies.  Spread grated cheese over the corn mixture.  Put pan under the broiler and cook until cheese is golden brown, about 2 minutes. 

Tina Clark is a fabulous chef and owner of Tina’s Cocina, a little cooking school located in the historic St. Paul’s Cultural Center in Yuma, Arizona. Tina’s Cocina is “A School dedicated to The Wisdom of the Hearth, the Heritage Cuisine of Old Yuma, Healthy Recipes, the Art of Presentation, and the Well Kept Secrets of the finest Chefs in the Southwest.” For more about Tina Clark and Tina’s Cocina –click here.