Dumplings or Lumplings?

 “Asleep he rides the range.

On a saddle that has seen its better days.

And hear the coyotes call.

They sing the sun to rest as evening falls.”

Cowboy

Recorded by Eddy Arnold

Written by Harry Shannon and Ron Fraser

Growing up, and learning about American History in school, the books used did not go past the Mississippi River.  Surprisingly, when my son was in elementary, middle and high schools, the history books used were the very same ones that I had learned from.  American History began with the Pilgrims landing on Plymouth Rock and ended with the Vietnam War; and no mention of any of the states west of the Mississippi.

Being a “latch-key kid”, my best friend, and babysitter, was the television, and I would watch westerns like they were about to go out of style.  I loved the cowboys, and the indigenous people referred to as Indians, the ramshackle towns with the sassy, brassy female tavern owners.  The gun fights were exciting, as well as the posse going after the villain.  Oh, but the landscapes, how wondrous were they!  I never thought I would actually get to see the states where out of this world landscapes were the norm, and now I live there!

Of course, every good western had the chuck wagon rolling along with the cattle drive.  Huge cast iron pots elevated over roaring fires, steam rising up from whatever was being cooked.  The men sitting around with empty bowls, full bellies, and then someone would pull out a guitar, begin strumming, and the singing would begin.

Cattle Drive near Looking Glass Road

 

What I wanted to know was, what were they cooking, eating, and was so good?  Picking up a copy of The Cowboy Chuck Wagon Cookbook, by Kelsey Dollar, I was hoping to be educated on this subject.  Published in 2003, and even though the author has been born, raised and lived in the southwest, I had much doubt that the cowboys of the 1800s ate as well as the recipes listed in this manual.  I could imagine rabbit or venison stew, beans and potatoes, but zucchini bread and banana cake?  I just could not imagine zucchini plants and banana trees growing amongst the sage and rabbit brush.  Of course, chuck wagons did have basic staples such as beans, rice, potatoes, flour, sugar, and seasonings; maybe some dried fruits, hardy vegetables and herbs.  Then again, I am an east coast gal who learned about the southwest via Hollywood invented shows and movies, so what did I really know?

Anyway, back to the cookbook; eyes closed, flipping the pages, and my finger landed on “Aunt Polly’s Dumplings” (page 80).  Depending on the area you might have been raised in, dumplings are very different in definition.  There are the Asian based dumplings which appeared in the January 13, 2023 issue of the San Juan Record; have you tried making those yet?  In the Slavic areas of Europe, pierogies, filled with meat or cheese, were considered a dumpling.  In the British Isles, and America, though, a mixture of salt, water, fat and flour created a very lumpy batter.  This batter was separated into portions and dumped into a simmering stew or soup; hence, they were called either lumplings (due to the batter texture) or dumplings (due to being dumped into a cooking pot).  Of course, with the invention of baking soda and baking powder, plus an increased use of milk and butter, the totally edible, and very enjoyable, biscuit was created.

So, as I watch the snow being plastered onto my windows, the hankering for a hot and hardy helping of chicken and dumplings is feeling good right now.

 

Aunt Polly’s Dumplings

Ingredients:

Pinch of salt

1 cup flour

1 tsp. baking powder

1 Tbsp. butter

½ cup milk

1 egg (optional)

Preparation:

Mix top ingredients together like a pie crust. (I think they mean salt, flour, baking powder and butter) Then mix all ingredients together. (I think that means add milk and the optional egg)  Drop spoonfuls into your favorite soup. (For me, I top my chicken mixture) Cover.  Cook until centers are not doughy.

I realize the directions are a bit, huh?  However, I think the author is trying his best to imitate the style of a chuck wagon cook, in the 1800s.  Nothing fancy, just get ‘er done!

Mary Cokenour

168 Ramen Serves Up Authentic Noodles and Dim Sum.

168 Ramen

2740 US-191
Moab, Utah, 84532

Phone: (435) 355-0899

Facebook Page: https://www.facebook.com/168ramen/
















168 Ramen is at the former location of Bangkok House, the first Thai restaurant opened by entrepreneur Venus Varunun; her second is Bangkok House Too located in central Moab. Venus wanted to bring something new to the area, something that locals and tourists alike could experience without having to travel out of the country, a Ramen Noodle House.  News Flash, she has succeeded!

168 Ramen opened its doors in March 2017, but we always wait awhile before trying out a new establishment; allowing them to get settled.  While the exterior and interior has not changed, the two page menu has with a listing of Dim Sum and Ramen dishes to please anyone.  There are extras, rice bowls and stir fry also, but go for the dim sum and ramen which are severely excellent.  My husband and I used to go to Philadelphia's Chinatown area to a favorite dim sum restaurant; that was 9 years ago.  To once again experience the tastes, textures, pure pleasure of these culinary tidbits brought smiles to our faces of joyous remembrance.  Yes, it was that good!

To start with, the Dim Sum Sampler and Octopus Balls (we were very curious); the sampler contained delicate Shrimp Dumplings; light, yet savory Shrimp and Pork Shumai; and BBQ Pork Buns.which brought tears to my eyes.  Why the tears?  The remembrance of going to a favorite China town Bakery and buying the most delicious baked Roast Pork Buns ever!  The buns at 168 Ramen are steamed, but we still experienced the same pleasure.

The jury is still out on the Octopus Balls though; the sauce is savory and rich, the octopus just the correct chewiness, and yet we still can't decide if we liked them or not.  Truthfully, I would say take the adventure plunge and try them out yourself.













While Ramen Noodle houses are a norm in Asian countries, they are slowly becoming popular in the United States.  Now these are NOT your typical dried ramen noodles you find on every food store shelf, and probably lived on while in college.  These are freshly made and prepared, served with a variety of ingredients depending on tastes and desires; and the most delectable broths imaginable!  Believe me, if you have eaten store bought, you will taste, and enjoy, the difference of freshly made.






Chicken Katsu Curry Ramen is a mild pork broth with Japanese curry; deep fried panko breaded chicken (to die for!), soft boiled seasoned egg, Nori (seaweed) and vegetables. While it is only available in the large bowl size, you will eat every morsel and drink every drop of broth.











Shrimp Tempura Ramen is a Dashi broth (mild, slightly sweet and addicting), soft boiled seasoned egg, Naruto fish cake (so awesome), Shitake mushrooms, Nori and green onions.  It came with 3 Shrimp Tempura which I ate separately from the soup; didn't want to lose the crunch of that tempura.

With both Ramen bowls, we left nothing!





Now I have to mention our most lovely waitress, Nat, who put up with all our questions, and helped us make the best decisions for this first...yes, first, as we will be going back again and again...meal. By the way, I highly recommend the Iced Green Tea; unsweetened and you won't miss the sugar.
Also the Thai Iced Coffee; Nat makes it so well that we ended up ordering one to go and shared it all the way back home to Monticello.  We've had Thai Iced Coffee before, but Nat makes it out of this world!

168 Ramen has now been added to our favorite Asian cuisine restaurants in the Moab area; however, in the mood for Dim Sum, Ramen Noodles or both....168 Ramen is your go-to restaurant!

Mary Cokenour  

Thai Cortez is a Mixture of Friendly and Delicious.

Thai Cortez

1430 East Main Street, Suite 2
Cortez, Colorado, 81321

Phone: (970) 564-3151

Facebook Page: https://www.facebook.com/thaicortezcolorado

Hours of Operation:
Lunch (Mon-Sat) 11:30am to 2:30pm
Dinner (Mon-sat) 4:30pm to 9:00pm
Sunday - Closed







After reading many Trip Advisor reviews, my hubby and I decided to soothe our craving for Thai food while in Cortez, and try out Thai Cortez.  Adjacent to the parking lot of McDonald's, there is parking on the side and back of the restaurant itself.  Inside, we were immediately greeted in a warm manner and given a table for two.  The interior is small and narrow, so tables are close together; this is not the place if you are seeking privacy.  However, the staff are so very friendly and we truly didn't have just one server; all the servers took care of all the diners.  A couple sitting next to our table asked if we'd ever been to Thai Cortez; we told them no, and they informed us that they have been addicted to it since it first opened, and that we were in for a great meal.  They were not wrong in any way!

The menu is chock full of Thailand's cuisine, with a few Japanese inspired dishes thrown in as well.  The dishes have their Thai names, but are explained well, so you know exactly what you are ordering.  We began with Por Pia (Thai Vegetable Egg Rolls) and Kha Nom Jeeb (Thai Dumplings).  The Egg Rolls were deep fried to a golden brown with just the right about of shredded vegetables inside; sweet and sour was provided for dipping.  Before I could even take a photo, my hubby devoured one immediately!  The Thai Dumplings were packed with a pork and vegetable mixture wrapped in a delicate wonton wrapper; steamed and served with a special sauce very similar to Hoisin.  Both appetizers were delicious!

Por Pia - Thai Vegetable Egg Rolls

Kha Nom Jeeb - Thai Dumplings

For main dishes, my hubby ordered Pad Hed Horm; a Japanese inspired stir fry of vegetables in a special house sauce, and he chose beef for the protein addition.  The vegetables were perfectly cut for bite sized pieces and fresh; the beef was so tender and cooked medium-rare.  I ordered Mee Grob Rad Nah Ta Lay; deep fried egg noodles topped with a seafood mixture of shrimp, scallops, squid and mussels; vegetables and in a savory brown sauce.  All the seafood was cooked to perfection, especially the squid and scallops which were tender, NOT rubbery.  The entire dish was outstanding!

Pad Hed Horm

Mee Grob Rad Nah Ta Lay

All the while we were dining, the servers were so attentive filling our tea cups and asking how was the food, and did we need anything else.  The entire atmosphere is welcoming, we were not rushed, and we knew we would be coming back again.  So, if in Cortez, Colorado and in the mood for Thai, go to Thai Cortez for lunch and/or dinner and you will NOT be disappointed.

Mary Cokenour

Delicious Dumplings from Poland.

Dumplings; usually a circular layer of unleavened dough which has a filling put into its center, folded over and sealed with a dap of water along the edges. If you have had Italian ravioli, then you've eaten dumplings. In Poland, the dumpling is referred to as a pierogi; the usual filling is a mixture of potato and onion; first boiled, then baked or fried.  Almost every culture in the world has some sort of dumpling, the fillings are infinite, and they are a comfort food.




Being pasta making challenged, no, I don't make my own dumplings; instead I rely on Mrs. T's Pierogies found in most supermarket freezers.  Just like frozen ravioli, they are a convenience, especially when the mood for them suddenly strikes.  Just pop them in boiling water until they float, strain, fry them up in butter and/or oil, and eat as is, or sauce them up.   Like ravioli, they come in a variety of fillings, but my favorite is potato with cheese.  By the way, the recommended serving size is 3, but who am I kidding; 4 or 5 is my usual serving.

Pierogies

 

Ingredients:

1 (16 oz) box Mrs. T's potato and cheese pierogies (or whichever potato variety desired)

1/2 cup each diced red and yellow bell peppers
1/2 cup diced onion
water to boil pierogies
2 Tbsp butter
2 Tbsp olive oil
1 tsp salt
1 tsp garlic powder
1/2 tsp ground black pepper

  

 

 

 

 

Preparation:

 

 

 

 

Fill a large pot halfway with water and bring to a rolling boil.  Add in the pierogies and cook for 5 to 7 minutes; until they float to the top and are puffed up; turn off heat.

 

 

 

 

 

 

 

While pierogies are cooking, melt the butter with the olive oil in a large skillet on medium-high heat.  Add in the bell peppers, onions, salt, garlic powder and black pepper; sauté for one minute.   Using a slotted spoon, transfer the pierogies to the skillet; brown one side for 4 minutes; turn over and brown the other side for an additional 4 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Makes 4 servings (3 pierogies per serving).

Mary Cokenour