Tia, Tia, Tia

Feliz cumpleanos Tia! I first learned to know Lyn while we were both with Mennonite Central Committee in Central America. As we each moved back to the States we settled about two hours from each other. Lyn has always been known to my daughters (Alicia and Sofia) as Tia or aunt. (Sofia proudly corrects spelling mistakes for her middle name, Lyn.)

So Lyn, if I'd start in the beginning it'd have to be the memory of "Pops" that first night in Guatemala City with you and Tony...chocolate icecream is the supreme comfort food. Then years later when I was pregnant and trying to control gestational diabetes with diet you were following Weight Watchers. I remember you coaching me with the Weight Watchers guides and tables and I realized I can do this. But what I appreciate most about you is your true enjoyment of spreading a table for us to gather around.

We have several favorites in our household that came from Lyn but the one we eat at least twice a month is black bean enchiladas. Lyn originally made it with soy crumbles, but I substitute chicken instead.

Black Bean Enchiladas

serves 4

1/2 cup chopped onion

1/2 tsp cumin

1/2 tsp dried oregano

1/2 tsp chili powder

2 garlic cloves

1 15oz can black beans, rinsed & drained

1 lg chicken breast (diced & marinated in your choice) OR 1 12oz bag soy crumbles, thawed

3/4 cup bottled salsa

1/3 cup 1/3 less fat cream cheese, softened

8 flour tortilla shells

1 10 oz can enchilada sauce

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Heat skillet coated with cooking spray and saute chicken, set aside. Reheat skillet with cooking spray and add onion; saute 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles or chicken. Cook 2 minutes stirring frequently. Stir in salsa and cook 1 minute. Remove from heat, add cream cheese and 1/2 cup cheddar cheese. Stir until cheese melts.

Spread 1/3 cup enchilada sauce in the bottom of a 13x9 baking pan. Spoon about 1/3 cup of black bean mixture in a tortilla shell and roll up. Pour remaining enchilada sauce evenly over enchiladas and sprinkle with 1/2 cup cheddar cheese. Bake for 20 minutes.

calories: 386; fat: 12.9; fiber 10.7 (based on using soy crumbles)

Last year when visiting Lyn and Larry they took us to a local cafe for breakfast. My husband and I ordered the same thing...an English muffin with a cooked egg and a wonderful onion marmalade. We talked the whole way home about how we were going to try and recreate that marmalade. In case you're interested here's what we found...and it even met Sofia and Alicia's approval!

Onion Marmellata

1/4 cup olive oil

4 large onions, thinly sliced (about 3 pounds)

1/4 cup orange marmalade

1 TBS chopped fresh rosemary

1 TBS chopped fresh thyme

1 tsp kosher salt

1 tsp freshly ground black pepper

2 TBS balsamic vinegar

1 TBS sugar (or more to taste)

Place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color. Makes a great topping for pork, french bread, and hamburgers.

Thank you Lyn for sharing your gift of cooking! Happy birthday!