Maytime in Chicago

Friday, May 5, 2006

The change in the air is palpable- people are exuberantly putting up their winter clothes and rediscovering old favorites. Robins are building nests in our gardens, and the sky seems bluer than ever before. It's a fresh start, a time of renewal and appreciation of life.

As a mom I am always on the lookout for fun family activities, especially now with such heavenly weather. There is a lot going on this weekend, and I’d like to share some ideas for special ways to welcome spring back into your life.

Chicago Youth Circus Presents: CircEsteem. CircEsteem is a nonprofit arts outreach program designed to help young people build self-esteem and respect for each other through circus arts. All the proceeds will support the programs of CircEsteem, including their afterschool tutoring program and scholarships. This event is always a huge favorite for both kids and parents, so check out their website at www.CircEsteem.org. May 6 and 7.

El Cinco de Mayo ("The Fifth of May" in Spanish) This holiday commemorates the victory of Mexican forces led by General Ignacio Zaragoza over the French expeditionary forces in the Battle of Puebla on May 5, 1862. Get in on the Cinco de Mayo celebrations this week by creating a fiesta with the pros. You’ll learn everything you need to know, from shopping to cooking traditional Mexican foods that’ll wow your friends and family. Saturday, May 6, 11am – 2 pm
Gallery 37 Center For The Arts, 66 E. Randolph Street, Chicago $30, pre-registration required. http://www.g37centerforthearts.org/venues/world_kitchen/

On another May 5, in 1944, Mohandas Gandhi was freed from prison. I know we are all inspired by his wisdom and strength, and there is no better time than springtime to remember that each of us has the power to make our world more beautiful.

With so much to celebrate, why not try one of our favorite Martha Stewart recipes:

Avocado Enchiladas

Serves 12 to 14

Ancho chiles are available at specialty-food stores and many supermarkets.


2		dried ancho chiles

4		cups plus 1 tablespoon vegetable oil

1/2		medium onion, cut into 1/4-inch dice

2		cloves garlic, minced

2		tablespoons dark-brown sugar

5		tablespoons ground cumin

2		tablespoons dried oregano

2		cups dry white wine

1		twenty-eight ounce can crushed plum tomatoes

2		cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

8		Hass avocados

1		cup loosely packed fresh cilantro leaves, roughly chopped

1/4		cup fresh lime juice

3/4		teaspoon salt

1/4		teaspoon freshly ground black pepper

25		corn tortillas

1 1/2		pounds Monterey jack cheese, grated

		1. Place chiles in saucepan; add water to cover. Bring to a boil. Reduce heat; simmer 5 to 10 minutes. Cool slightly, remove stems, and puree chiles and liquid in food processor.

		2. Heat 1 tablespoon oil in a deep skillet over medium heat. Add onions, garlic, brown sugar, cumin, and oregano; sauté until onion is soft, 4 to 5 minutes. Add wine, chile purée, tomatoes, and stock; simmer about 20 minutes, until thickened to stew consistency.

		3. Peel, pit, and roughly chop avocados. Toss with cilantro, lime juice, salt, and pepper.

		4. Heat oven to 400°. Heat remaining 4 cups oil in a wide, heavy saucepan over medium heat until very hot but not smoking, 7 to 10 minutes. Using tongs, fry 6 tortillas, one at a time, for 2 to 3 seconds. Drain on paper towel-lined sheet.

		5. Dip fried tortillas in chile sauce to lightly coat both sides. Spoon 2 tablespoons avocado filling on each tortilla; roll up. Spread 1/2 cup chile sauce into large, deep casserole. Arrange rolled tortillas seam-side down in casserole so they fit snugly; repeat entire process, covering bottom of casserole; pour 1 cup sauce over tortillas; sprinkle with half the cheese. Make a second layer using remaining ingredients. Top with remaining sauce and cheese.

		6. Bake enchiladas until heated through, 25 to 30 minutes. Serve immediately.