I am very excited about this post! Besides the exceptional food we created for this past Sunday Supper, I am eager to introduce you to the outstanding company that helped me cook this dinner.
Last Sunday, I had the great honor and pleasure of cooking with one of the most extraordinary woman I know, Regena Thomashauer. Also known as “Mama Gena”. She is an outstanding women’s coach, mentor and teacher. This is a woman who has huge heart and an unbridled passion for helping women use the power of pleasure to make their way in the world. Regena Thomashauer is the founder and head of Mama Gena’s School Of Womanly Arts.
I have been working with Mama Gena for over a year now and as a result of her work, not only feel more deeply connected to my “inner Goddess” so to speak, but feel that I am able to more greatly experience the pleasures of every part of my life in a more sensual and palpable way. When she asked me to give her a private cooking class, I couldn’t have been more excited! I had been wanting to give something back to her since I started working with her, and what better way to do so than to engage in one of the most pleasurable activities out there; eating!
So, this past Sunday, we decided to cook for some of our mutual friends and her daughter Maggie. Maggie wanted something Mexican, and I wanted to teach Regena how to make the best roast chicken in the world, so we made a compromise and I created this menu:
Mexican Spice Rubbed Chicken
Tortillas and Freshly Made Guacamole
Chopped Salad with Jicama and Lime Cilantro Vinaigrette
Cumin Scented Black Beans
and of course…Healthy Chocolate for Dessert
Talk about pleasure!
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 1 clove garlic, diced
- 1 tablespoon freshly ground cumin
- 2 cans fire roasted chopped tomatoes
- 2 cans organic black beans
- ¼ teaspoon chipotle chili spice
- Salt and pepper to taste
- Juice from 1 lime
- 3 tablespoons fresh cilantro
- Heat olive oil in a medium sized sauce pan.
- Sauté onions and garlic for 5 minutes until soft.
- Add cumin and sauté.
- Add tomatoes and sauté for 5 minutes then add black beans, chili spice, salt and pepper.
- Let simmer on stove for 15 minutes to 20 minutes until beans are thick. Remove from heat.
- Add fresh lime juice and chopped cilantro before serving.
*The original blog was called Flavors in Love. All material has been transferred and some has been edited for easier reading, and archiving.