Su Cuisine

Vanquishing the guilt but not the gusto is the specialty of personal chef Carolina Figueredo. Her knowledge of healthy cooking derives from her informal partnership with her son Vincent, a cardiologist at Lovelace Health Systems in Albuquerque. Together they hash out recipes and cooking practices for preparing heart-healthy Mexican meals topped off with a glass of wine or a beer.

Cooking delicious meals is a way of life for Carolina and a reflection of her Italian-Norwegian roots. Growing up in inner-city Cleveland, where her Italian father was an ironworker, Carolina watched her Norwegian grandmother entertain with lavish smorgasbords. When Carolina was 10, the family moved to Tampa; most meals those days, even breakfast, included fish caught by her father. Carolina remained a busy cook as the mother of four sons. She became especially interested in healthful cooking when a family member developed diabetes.

Over the years Carolina cooked for friends as well as family members and sometimes catered. She moved to New Mexico in 1997; in 2002 she made her avocation “official” by joining the United States Personal Chef Association and starting her own business, Carolina’s Cookin’. Although she limits her personal cooking to just two or three families a week, Carolina also does some catering. On weekends, she runs Carolina’s Café in the small airport in Belen, a town just south of Albuquerque. There her flying customers include celebrities as well as ordinary people who drop in—from the sky—for fuel and food.

As for the family cardiologist, Vincent’s culinary interest includes not only food but also spirits. After graduating from medical school at Columbia University, Vincent conducted research at the University of California, San Francisco, to identify potential benefits of alcohol on the heart. Moderate drinking, Vincent found, decreases the risk of heart attack because it thins blood and lowers bad and increases good cholesterol. (Anyone who has had a problem with alcohol or refrained from drinking in the past, however, should not start drinking purely for heart health. Be sure to consult your physician about consuming alcohol.)

To read the complete story, please find Su Casa at your local newsstand or order it online here or by phone at 505-344-1783 or toll-free 866-256-4925

Photo © Julie Dean
Vegtable enchiladas

Vegetable enchiladas
Serves 4 (2 enchiladas per person)
1 T. canola oil
1/2 large onion, diced
1 clove garlic
1/4 lb. mushrooms, sliced
1 zucchini, diced
1/4 large green bell pepper, diced
1/2 c. corn
1/2 c. sweet potato, diced
1/2 t. cumin
1/4 t. oregano
1 corn tortilla toasted in 350° oven, crushed
3 T. cilantro, minced
5 oz. low-fat Monterey jack or cheddar or soy equivalent, shredded
salt and pepper to taste
8 corn tortillas
3 cups enchilada sauce
(Carolina uses Hatch brand Cantina sauce)
sour cream (optional)

Heat oil in a large skillet over medium heat. Add onion and garlic, and cook about 8 minutes, stirring occasionally, just until onions begin to brown. Add remaining vegetables and spices and continue to cook, stirring occasionally, until vegetables are crisply tender. Remove from heat, let cool, then add crushed chips, 2 T. of the cilantro, and the cheese, reserving some for the top of the enchiladas. Season to taste with salt and pepper.
Warm the enchilada sauce and spoon about 1 cup of the sauce in the bottom of casserole dish.
Heat a cast iron skillet until very hot. Warm one tortilla at a time, quickly on each side until soft, 4 to 5 seconds.
Dip one side of each tortilla in warm sauce and place sauce side up, then fill with approximately 1/4 cup of the filling and roll up. Repeat with rest of the tortillas and place side by side in casserole dish. Spoon the rest of the sauce over the enchiladas and top with remaining cheese and cilantro.
Heat covered with foil in 350¾ oven approximately 30 minutes.
Can be frozen, thawed, and reheated.