Birthday cruise inspires warming Mexican fare

Shortly before Christmas, son Grant called from his home in Kodiak in Alaska and informed me that he’d had a “very good year” in his real estate company, and my upcoming March 5th birthday was planned around that success.

In short, he’s taking me and his three sisters, my daughters, Diane, Shelley and Olivia –on a week-long cruise down the California coast to Cabo san Lucas — including airfare and all expenses. His wife and their daughter and mid-teen granddaughter, will also be going.

He chose a short cruise because it’s hard for us gals here to find babysitters for cats, dogs, et al, for a more extended vacation. So, since my passport had expired in 2016, I had to get a new one for my upcoming 89th birthday! (I think Grant chose this birthday because I might not make it to 90)!

Anyhow, I’ll have 10 more years to travel in if I have the urge. Let’s see — I never made it to Petra, or India and the Taj Mahal — and Ankor Wat has always called to me — or how about zip-lining in Costa Rica? And when the passport runs out I’ll only be 99 years old!

It’s actually hysterically funny. However, the cruise will be fun and easy to handle — no port stops except at Cabo, so we’ll all re-bond, play pinochle (I taught all my kids how to play when they first leaned to count!), tell stories and have a wonderful time.

With Mexico in the offing, I thought of a couple of good recipes which can supply some much-needed heat to our Sandpoint kitchens this cold and miserable winter. Enjoy!

Mixed Bean Salad with Grilled Corn, Veggies and Avocado

1 cup halved heirloom grape or cherry tomatoes

1 tsp. salt, divided

1 1/4 cups fresh or canned/drained whole corn kernels

1 medium white onion, sliced 1/4-inch thick, then finely chopped

1 jalapeno pepper

1 Tb. olive oil

1/3 cup stemmed/chopped fresh cilantro

1/3 cup fresh lime juice

1 15-oz. can no-salt pinto beans

1 1-oz. can no-salt black beans

1 15-oz. can no-salt kidney beans

1 half-size can of sliced black olives, drained

2 peeled, diced ripe avocados

Drain and rinse the three cans of beans and place in a large salad bowl; add the olives and set aside.

Place tomatoes in a separate bowl and sprinkle with 1/2 tsp.of the salt. Let stand 10 minutes. Heat oven grill.* Brush corn, onion and jalapeno evenly with the olive oil and place on separate sections of an oiled baking sheet on grill rack. Working with two spatulas, grill for 8 minutes, turning onion and jalapeno after 4 minutes to char evenly; toss/turn the corn for 6 minutes, then turn to char lightly, 3-4 minutes. Remove all veggies from sheet and allow to stand for 5 minutes. Finely mince the jalapeno, discarding the stem. Add all grilled items with the lime juice to the tomato mixture and toss together with remaining salt and cilantro; pour into the bowl of beans and gently toss. Top with avocado and serve. Offer a bowl of sour cream with a spoon for dolloping and extra lime wedges.

* I am not a fan or broiling/grilling. I use my big cast iron skillet over medium-high heat, toss the onion, corn and jalapeno in a little oil and stir-fry for a few minutes only. Works great!

For party snacks or supper, this versatile favorite of mine fills the bill.

Black Bean Dip

(or tortilla filling)

1 tablespoon olive oil

1/3 cup finely chopped red onion

2 teaspoons dried chili peppers/seeds

1 15-ounce can black beans, drained, liquid reserved

1 avocado

¼ cup lemon juice

2 cloves garlic, finely minced

1 cup shredded Monterey Jack cheese

¼ cup green onions, minced w/tops

¼ cup minced cilantro

2 red or yellow bell peppers seeded, diced

Cilantro sprigs

Sour cream

In a large skillet sauté the onion and dried chili in the olive oil till onion is tender. In a large bowl, mash the beans using drained liquid as needed to make them spreadable but not soupy. Add onion, chili w/oil and mix well. Spread mixture onto an 8-inch round serving plate with sides. Peel and mash avocado with lemon juice and garlic; spread over the bean mixture. Top evenly with the shredded cheese, the green onion, cilantro and red peppers. Garnish with cilantro sprigs. Serve as a dip with crisp tortilla chips, or wrap in a soft tortilla for eating out of hand.

Finally. the ultimate south of the border breakfast/dessert!

Broiled Pineapple Sundaes

3 Tbs. brown sugar

3 Tbs. fresh orange juice

1 1/2 tsp. honey

1/2 tsp. EACH ground cinnamon and ground ginger

2 cups coarsely chopped fresh pineapple

1/4 cup coarsely chopped walnuts*

2 cups plain frozen yogurt OR vanilla ice cream

Preheat broiler to high: Combine brown sugar, orange juice, honey, cinnamon and ginger in a medium bowl, stirring well with a whisk. Add pineapple, toss to coat well. Spread pineapple mixture in a single layer on a baking or jelly roll pan lined with foil. Broil 5 minutes or until bubbly. Place nuts in a skillet; cook over medium heat about 3 minutes or till lightly browned, shaking pan frequently. Spoon 1/2 cup yogurt (or ice cream) into each of 4 bowls. Top each serving with about 1/4 cup of pineapple mixture and 1 tablespoon nuts. Sensational!

* You may also use chopped macadamia nuts but walnuts (or pecans or unsalted cashews) are more easily available. I do not recommend peanuts. (I DO recommend doubling or tripling this recipe for larger helpings, since it’s utterly delicious)! Vaya con Dios!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688.