Enjoying Garlic Goodness.

 Garlic was worshipped by the ancient Egyptians, chewed by Greek Olympian athletes, and thought to be essential for keeping vampires at bay. It is also good for zapping bacteria, keeping your heart healthy by lowering cholesterol and high blood pressure, regulating blood sugar in diabetics, and warding off coughs and colds. For example, if you have a cold, put lots of chopped garlic into chicken soup, or even just the broth (if you cannot down the noodles and veggies in a soup).

Being spring, or third winter, here in Monticello, the health aisles at the stores are running short on cold and allergy medications.  Once again, not feeling up to downing a bowl of soup, then let your nose do the work for you.  Create a steaming broth of garlic and hot peppers, place a towel over your head and the bowl, and breathe in deeply.  Only do this for a minute, or the vapors will irritate your eyes.  It is your sinus passages you are trying to clear out, not your eyeballs.

I have grown garlic; it is very easy, and takes little space in a garden; each small clove will give you a whole new head!  Purchasing garlic braids not only adorns your kitchen, but garlic is just in your reach.  Make sure the garlic on the braids have not been treated with a wax, or painted with an acrylic coating.  This is done to keep them from rotting, as this means the braid is meant for decoration only, but it is unhealthy, perhaps deadly, to ingest.  Often sold in farmers’ markets, the intent is definitely for ingesting, not décor.

Rather have the garlic already minced, chopped or sliced for use, then that can be purchased at any local or super market.  The garlic is usually immersed in water or olive oil, and can be kept in the refrigerator after opening the jar. Of course, the olive oil will coagulate once it becomes cold, but it does not affect the consistency nor taste of the garlic.

When garlic is roasted in the oven, the cloves become very soft and sweet; it can be used as a spread, in dips, salads, etc.

Roasted Garlic Bulb

Ingredients:

1 head garlic

1 tsp extra virgin olive oil

Preparation:

Preheat the oven to 425F.

Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves.

Fold the foil over the head to completely enclose it, or cover the baking dish with foil. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

To serve, separate the head into individual cloves, or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.

Now here's a recipe for a very easy to make meal which is garlicky and spicy.

What are soba noodles?  This is a Japanese noodle made from buckwheat flour and water. Sometimes a small amount of whole-wheat flour is added to keep the noodles from deteriorating.  If allergic to gluten, or simply not eating it, this is one product you will be avoiding. 

Cannot find soba in the store?  It can be purchased, in a dried form, online, or substitute spaghetti.  Looking for something vegetarian?  Use one of those new kitchen devices that can create noodles out of vegetables, and with my recipe, just omit the chicken.

 

Garlic Chicken with Soba Noodles 

Ingredients:

2 Tbsp sesame oil (if not available, use canola oil)

1 tsp hot red pepper flakes

3 Tbsp minced garlic

2 boneless, skinless chicken breast halves, cut into ¼” slices

½ cup soy sauce, divided in half

½ cup sliced mushrooms

½ cup diced red bell pepper

1 cup snow or sugar snap pea pods

1 cup chopped Bok Choy, Chinese cabbage (Napa) or white cabbage

12 oz Soba noodles, cooked and drained

Preparation:

In a Wok or large skillet, medium-high heat, heat the oil and pepper flakes for one minute. Add the garlic and let cook for an additional 30 seconds before adding the chicken and half the soy sauce. Stir fry until the chicken is thoroughly cooked; remove, set aside and keep warm.

Add into the Wok, or skillet, the mushrooms, bell pepper and pea pods; stir fry until bell pepper begins to soften. Mix in cabbage; as soon as it begins to wilt add in the remaining soy sauce, chicken and noodles. Mix thoroughly; stir fry for 2 minutes before serving.

Makes 6 servings.

Mary Cokenour 

Eat Cod, Your Heart Will Thank You.

 Welcome to Utah, a landlocked state.  For folks who enjoy eating seafood, this fact can be quite frustrating.  Unless you are lucky to live in an area, with lakes, stocked with bass, trout, maybe even catfish, and happen to enjoy fishing; the supermarket is your only source.  Even then, much of the seafood available is frozen and shipped in from other countries, many with dubious quality control standards.

However, you just might be lucky enough to have a butcher at your local market; one that brings in fresh seafood, and when the prices are reasonable.  At Blue Mountain Foods, in Monticello, UT, Josh is the head butcher, and he is making the effort to introduce fish to the community.  Fish, depending on the species, happens to be packed in nutritional value, and good for overall health.

Sidetrack here, while chatting with Josh, I happened to see his second in command, John, grinding fresh beef.  The rich, red color of the meat, mixed with the whiteness of just the correct amount of fat, enticed me to stock up that day.  Oh, yes, you are so welcome for my last recipe on copycat White Castle burgers.

Alright, back to fish.  Josh’s suppliers are on the west coast, mainly California and Oregon.  The fish he purchases can either be wild caught, or farm raised; but they are brought in fresh.  The fish, which is iced, not frozen, could be flown to Salt Lake City and trucked down the same day.  Or, overnighted in even less time, insuring the fish arrives fresh, and is sold the same way…fresh!  Are we seeing the pattern here?

My latest purchase was a beautiful 1 and ¾ lbs. slab of cod; one inch at the thickest part, firm and fresh smelling.  That’s right, if fish has a really harsh fishy smell, chances are it is not in its best condition.  Also note, if fish has been frozen, thawed and refrozen, the texture will change from firm to rubbery.  Chances are, no matter how it is cooked, that rubbery texture will remain.

4 ounces (112 grams) of cod contains:

    Calories: 90

    Fat: 0.5g

    Sodium: 79.5mg

    Carbohydrates: 0g

    Fiber: 0g

    Sugar: 0g

    Protein: 20g

Half of the fat content is Omega-3 fatty acids and DHA.  Vitamins in cod are B12, C, D and Iron.  While all this is good for the heart, and the diet, it is also good to know that cod is low in mercury, as opposed to a more popular fish…tuna.

Of course depending on how you cook the fish, and what ingredients are added, the carb and fat contain might go up.  I baked the cod with a seasoned panko topping and olive oil, so, yes, the carb and fat count went up, but not too drastically.

 

Panko Baked Cod

Ingredients:

Olive oil

1 and ¾ lbs. cod (cut into 5 portions=3 and ½ oz./portion)

1 and ½ cups panko (Japanese bread crumbs)

½ tsp. fine sea salt

½ tsp. ground black pepper

½ tsp. dry dill

½ tsp. dried, crushed parsley

½ tsp. paprika

Preparation:

Preheat oven to 400F.

Drizzle olive oil into baking dish, or metal nonstick pan, and place fish, bottom side down, onto oil.  Drizzle oil, about teaspoon, over each portion of fish.

In a bowl, mix together panko, seasonings and herbs.  Press on top of, and along sides, each fish portion. 

Bake for 20 minutes.

Makes 5 servings.

As a side dish, I baked asparagus in foil, topped with butter and garlic, in the same oven. However, previous to placing the fish and asparagus into the oven, I had prepped some potatoes for roasting, and started those a half hour before.  So, all three items were ready to eat at the same time.  As to the overall carb and fat content, out the window those flew, but it sure did taste great!

Here are a few bonus recipes of mine, and, of course, no decent list of recipes would not include English Style Fish and Chips.  Eat your fish, not just for health reasons, but because it tastes so good!

 

Baked Cod and Squash

Ingredients:

1 small zucchini, cut into 1/4 inch slices

1 small yellow squash, cut into 1/4 inch slices

1/2 cup olive oil, divided in half

2 Tbsp. Italian herbal mix, divided in half

2 tsp coarse sea salt, divided in half

1 tsp garlic powder

2 (6 oz) cod fillets, one inch thick, bones and skin removed

1/4 cup fresh lemon juice

Preparation:

Preheat oven to 400F.  In a 1 and 1/2 quart glass baking dish, spread the squash slices over the bottom.  Drizzle 1/4 cup of olive oil over the slices; sprinkle one tablespoon of the herbal mix, one teaspoon of sea salt and the one teaspoon of garlic powder over them.

Lay the cod fillets (skin side up) on top of the squash; drizzle with remaining olive oil; sprinkle remaining herbal mix and sea salt; drizzle lemon juice over all.  Bake for 25 - 30 minutes; until cod is opaque and flakes easily.  Remove one fillet and portion of squash to plate; spoon liquid from baking dish over all.

Makes 2 servings.

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Baked Cod in Foil

Ingredients:

2 tsp lemon juice

1 Tbsp. olive oil

1/4 tsp minced garlic

1/4 tsp dried parsley

1/8 tsp salt

1/8 tsp ground black pepper

1/4 tsp paprika

1 (6 oz) cod fillet, 1 inch thick, skin removed

Preparation:

Preheat oven to 350F.

In a small bowl, mix together all ingredients except the fish.  Brush skin side of fish liberally with the mixture; place skin side down in center of large square of aluminum foil.  Pour remaining mixture over fish; fold long sides of foil together several times before folding up ends to make a packet.  Make sure foil is not folded too tightly around fish or steam from baking may cause it to burst open.

Place foil packet onto small aluminum baking tray; bake for 15 to 20 minutes; fish will be opaque.  Remove to plate; spoon liquid over fish and over a portion of steamed vegetables or small baked potato.

Serves one.

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English Style Fish and Chips

Ingredients:

2 cups flour, divided in half (1 cup for batter, 1 cup for dredging)

2 eggs

¾ cup beer or ale

¾ cup milk

¾ cup white wine

½ tsp. cream of tartar

½ tsp. baking powder

¼ tsp. each salt and pepper

Peanut oil

6 large potatoes (red skinned or golden yellow), cut roughly into 1” pieces

2 lbs. cod, or any other white meat fish (pollock, flounder), cut into 4” pieces

Preparation:

In a large bowl, combine 1 cup of flour, eggs, beer, milk, wine, cream of tartar, baking powder, salt and pepper. Mix well, cover and chill for 1 hour.

Fill deep fryer to maximum line, or large skillet ½ way up, with canola oil; heat to 375-400F. Cook potatoes until just lightly browned; drain on paper towels; season with salt; transfer to cookie sheet. When done frying, place potatoes in oven (set at 200F) to keep warm.

Remix batter; dredge fish pieces into remaining 1 cup of flour; dip into batter and place in hot oil (3-4 pieces at a time). When batter turns golden brown and begins to puff, drain on paper towels.

Serve fish and chips with tartar sauce, malt vinegar or any other desired condiment.

Makes 4 servings.

Mary Cokenour

Belly Bombers and Suicide Fries.

 Come with me, on a stroll, down a White Castle memory lane. Back in the 1960's, my family lived in Bay Ridge, Brooklyn, New York off the Fort Hamilton Parkway.  Typical homes in the neighborhood were brick townhouses and the major ancestry was Italian, with a mixture of Croatian and Norwegian here and there.  I wish I could say that I had an absolutely wonderful childhood in Brooklyn, but I did not; most of my fond memories are of my maternal grandmother, museums and, most especially, of food. 

 

White Castle is one of those wonderful food memories; three mini-hamburgers for one whole whopping dollar.  The "meat patty" was a little square (2 and 1/2 “by 2 and 1/2 "), just about 1/8 inch thick with 5 holes punched into each; this allowed the steam to cook the patty thoroughly and quickly.  A soft square bun (three of those meat patties stacked would equal the height of half the bun) and tiny, diced onions; all prepared on a special steaming table.  The smell was awesome, but the taste sent you to heaven; four perfect little bites for each little hamburger or cheeseburger.  Sliders?  White Castle invented the original sliders!  Enjoyers of White Castle had nicknames for the food; the burgers were "belly bombers" and the thin cut fries were "suicide fries".  Why?   You have to eat them to understand, that is the only way; sorry, cannot explain it to a novice, you just have to experience it all.

I have eaten White Castle in Illinois, New Jersey, New York and Pennsylvania; New York always tasted the best, but what do you expect a New Yorker to say, right?  Now down South, they have a similar fast food item called Krystal's; tried them in Florida and Georgia and in my personal opinion, they can stay down South.  They are not the same as White Castle!

White Castle introduced a frozen version of the hamburgers and cheeseburgers to supermarkets when the microwave became a popular home appliance.  Two burgers in a cellophane package steam when "nuked" for one minute; and yes, the onions are included.  I eat them when I crave that particular childhood memory, but they are not as good as the fresh made.  As soon as the heated cellophane is opened, you can see the bun begin to wrinkle up; eat it quickly or it becomes chewy.  The meat does not cook evenly; a section here overcooked, a section there undercooked.  The onions are, well they just do not look, smell or taste right.  So why buy them?  It is all about the memories; it is all about the memories!

 

 

 

While I do not have the machinery to make frozen square log of ground beef, punch holes through it, and then create 1/8 inch slices; I can do some kind of copycat version.

 

Belly Bombers and Suicide Fries

 Ingredients:

1 bag (1 lb.) frozen crinkle cut fries

4 tablespoons oil (canola or vegetable)

½ cup diced onions

½ cup water

Salt and ground black pepper

1 lb. ground beef (80/20)

4 slices American cheese

4 hamburger buns

Ketchup

Preparation:

To make the suicide fries; heat oven to 400 F, and spray a large jelly roll pan with nonstick spray.  In a bowl, mix the frozen crinkle cut fries with oil.  Spread the fries onto the pan, in a single layer, place inside oven and do not touch for 20 minutes.  Now start those onions and burgers!

 

On medium-low heat, in a 12-inch skillet, spread out onions, sprinkle slightly with salt and pepper and pour water over all.   Cover, let onions steam for 5 minutes.

 

With the beef, make 4 balls, place each on a square of wax paper; place 2^nd piece of wax paper on top and then press meat down until it reaches ¼-inch in thickness.  If the meat breaks up, or frays on the edges, pat it back together, but keep that ¼-inch thickness and round shape.

 

Remove from wax paper and place on top of onions in skillet.  Raise heat to medium, add ¼ cup water, cover and steam 5 minutes.  Flip burgers, cover, steam additional 5 minutes.  Place slice of cheese on top of each burger, cover, steam additional 5 minutes.

 

After 20 minutes, the belly bombers are ready to be placed on buns, add ketchup, and a good supply of those suicide fries on the side.

Makes 4 servings.

 

 

 

 

 

These burgers are juicy and packed with onion flavor; do not be surprised to be reaching for a second one.

 

This was a pleasant trip down memory lane for me, and thank you for the company.

White Castle Locations: Illinois, Indiana, Kentucky, Michigan, Minnesota, Missouri, New Jersey, New York, Ohio, Pennsylvania, Tennessee and Wisconsin.

Website: http://www.whitecastle.com/

Mary Cokenour

Taste is a Mystery, So Eat It!

 In southwestern areas, there are Chinese restaurants, and the tastes of their cuisine is so very different from what Roy and I are accustomed to, namely Cantonese style. Out here, the Chinese cooks come mostly from San Francisco’s Chinatown, and the cuisine is mainly Mandarin style. The Chinatowns of New York City, Philadelphia, and the many restaurants of the east coast region are primarily Cantonese.  So, not only two different dialects, but two different cooking styles. When we ask for a particular dish, well, it is not exactly what we are used to, and sometimes, extremely different.

Take for example “Chow Fun”, also referred to as “Ho Fun”; a dish made by stir frying a wide rice noodle (about ½” wide) with a protein (beef, chicken, pork, shrimp or tofu), bean sprouts, Chinese broccoli and, sometimes, onion. I have asked owners of local Chinese restaurants (namely in Moab and Cortez) if they make this dish, and the answer is always yes. However, the dish we usually receive is made with lo mein noodles which are more tubular, like spaghetti, and starchier. Not the same as what we am used to, and very different indeed; and we do not particularly care for the taste or texture.

However, it has not been just this dish that is different; the fried rice is not, fried that is, but steamed and has very little flavor to it. The sauces are thinner, less flavorful; the various dim sum are drier. Now maybe it is the cooks in the restaurants; I really cannot be sure, since I have never been to Chinatown in San Francisco and experienced the restaurants there. Then again, what if I had lived most of my life in California, and then gone to Chinatown in New York City and Philadelphia…how would I react to the difference in cooking style?

I already know that restaurants out East, that say they serve Southwestern/Mexican cuisine, are far off the mark of the real cooking styles. I know that the Cuban style, very predominant in Florida, is very different from Puerto Rican which is very different from Mexican. I have tried it, so can speak from experience. But what if someone has not tried the different styles; how can they know the difference, appreciate it, and know when they are being served something completely different? Simple answer is, try it, or you will never really know. If you have the opportunity to travel to a place which has a completely different cuisine than you are used to…try it! Please, stop with the “ewwww”s, or the “not gonna put that in my mouth”; why deny yourself a pleasure because of a little fear and/or ignorance? If you do not like it, at least you tried it, and do not have to try it again, unless you are feeling brave enough for another chance at it.

Here is an authentic Cantonese style recipe for Chow Fun.

Beef Chow Fun (Ho Fun)

(From "The Wisdom of the Chinese Kitchen" by Grace Young, https://www.graceyoung.com/cookbooks/cookbook-1/  )

Ingredients:

8 ounces bean sprouts, about 4 cups, rinsed and drained well

1 pound Chinese broccoli

1 pound flank steak, well-trimmed

2 tablespoons soy sauce

3 teaspoons cornstarch

3 teaspoons rice cooking wine

2 tablespoons Chinese dried black beans

2 pounds fresh broad rice noodles

4 tablespoons vegetable oil

5 slices of ginger

1 1/2 tablespoon garlic, minced

1 teaspoon fine sea salt

4 scallions, cut into 2-inch sections

3-4 tablespoons oyster sauce

Preparation:

1) Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2 inch-long pieces, keeping the stalks separate from the leaves.

2) Halve the flank steak with the grain into 2 strips. Cut each strip across the grain into 1/4-inch-thick slices. Place in a shallow bowl, add the soy sauce, cornstarch, and rice wine, and stir to combine; set aside.

3) Rinse the black beans in several changes of cold water and drain. In a small bowl, mash the black beans with the back of a wooden spoon. Leaving the noodles as a slab, cut noodles crosswise into 3/4-inch-wide strips.

4) Heat a large wok or skillet over high heat. Add 1 tablespoon oil, ginger and garlic to wok, and stir-fry about 15 to 30 seconds, until fragrant. Add the beef, spreading it in the wok. Cook, undisturbed, 30 seconds to 1 minute, letting the beef begin to brown. Add the mashed black beans and stir-fry 1 to 2 minutes, or until beef is browned but still slightly rare. Transfer to a plate and set aside. Add 1 tablespoon oil into the wok and stir-fry the broccoli stalks for 30 seconds. Add the leaves and 1 teaspoon salt, stir-fry 1 to 2 minutes until the stalks are bright green and the leaves are limp. Transfer to a plate and set aside. Rinse wok and dry it thoroughly.

5) Re-heat wok over high heat, add 2 tablespoons oil to the wok with the noodles, spreading them in the wok. Cook undisturbed for 1 minute, or until slightly crusty. Add the bean sprouts and stir-fry 1 to 2 minutes. Return the broccoli and beef with any juices that have accumulated to the wok, add the oyster sauce and scallions, and stir-fry 1 to 2 minutes, or until heated through and well combined. Adjust seasonings to taste and serve immediately.

Makes 4 servings.

I have watched videos on making the noodles from rice flour.  Oh dear hearts, I have mentioned many times that I am pasta making challenged, and this reaches into the realm of Asian noodle making as well.  Unless I can find a shop that sells the noodles, with chances of slim to none, the alternative is to do, as many do with lo mein, go Italian!  Spaghetti can be substituted for lo mein noodles; and pappardelle can be substituted for the necessary wide rice noodles.  Let me share my recipe with you.

 

My Simplified Shrimp Chow Fun, aka working with what you have on hand.

Ingredients:

1 (8 oz.) package pappardelle noodles

Stir Fry Oil

Sesame Oil

1 (16 oz.) bag mixed stir fry vegetables, thawed

1 (16 oz.) bag of small/medium shrimp (50-60), shells removed

½ tsp. ground ginger

1 Tbsp. minced garlic

½ cup soy sauce, divided in half

Preparation:

Prepare pappardelle according to package directions, drain, then lay out on paper towels to remove any excess water.

 

 

 

 

In a Wok, or Wok style skillet, heat two tablespoons of stir fry oil, high heat; add vegetables, shrimp, ginger, garlic, ¼ cup of soy sauce and one tablespoon of sesame oil.  Mix together and let cook for 5 minutes; mix occasionally.  Remove from Wok and set aside.

 

 

 

 

 

 

To Wok, add two tablespoons of stir fry oil, high heat; add in noodles and let cook for 5 minutes.  Add in one tablespoon sesame oil and ¼ cup soy sauce; mix and let cook another  5 minutes.  Add in vegetable/shrimp mixture; continue mix all together for 5 minutes to keep noodles from sticking.

 

Makes 4 servings.

Now do not feel disheartened if you just do not have the will or desire to make either of these two recipes.  There is hope for enjoying this yet!  Thai restaurants have a dish called “Pad See Ew” which is incredibly close to Chow Fun.  In Monticello, we have Ja-Roen Thai Sushi, and when we have a craving for Chow Fun, it is Pad See Ew for us.  Even though the owner, Sam, has passed away, his son is keeping the restaurant open, and still serving up wonderful Thai cuisine and sushi.  A new dessert was introduced, a mocha cream cake, served in 4 pieces.  Make sure to order a separate serving for each person, otherwise hands will find forks jammed into them, as the delectable pieces are fought over.

 

Remember, wherever you travel to, make sure to try out new dining experiences.  Otherwise, how will you ever know you like it, if you never try it!?!

Mary Cokenour

 

I, Spoon, Take Thee Bowl.

Have you ever been to an Italian wedding, or should I say an Italian-American wedding? They are usually on the grand scale where the food seems to take center stage more than the bride and groom themselves. I have been to many in my lifetime, but I have to admit that soup was frequently an uninvited guest. So where did the idea of "Italian Wedding Soup" come from then?

Italian Wedding Soup has its origins in the United States, but is definitely influenced by such Italian soup varieties as Tuscan Soup or Minestrone. The Italian phrase "minestra maritata", translated to "married soup", has been misconstrued into making us believe that this is a typical item served at Italian wedding feasts. Actually the phrase refers to the perfect "marriage" of vegetables to meat or poultry, and can be applied to almost any soup, in general, if you think about it.

 

Typically, the Italian wedding soups we see served in restaurants, or marketed in cans by Progresso and Campbell’s, has miniature meatballs, diced vegetables and orzo in a thin to semi-thick broth.  My own version which I call simply Meatball Soup uses cubed potatoes, instead of orzo, as my filler.  Another version I have eaten is called "Escarole Soup" which is served at Easter time containing mainly escarole and shredded chicken in a seasoned broth, sometimes topped with melted mozzarella cheese.  That is the wonder of this soup; tiny meatballs, sausage or chicken, with or without pasta or beans, with or without a leafy vegetables such as spinach, kale or escarole....no version is wrong.  Depending on dietary needs or habits, it can be made into a strictly vegetarian soup, or just go for the gusto.

So, what recipe should you use?  Using my Meatball Soup recipe, leave out the potatoes and add two cups of a leafy vegetable (spinach, kale or escarole) plus one cup of orzo will get to a very delicious version.  The orzo goes into the soup pot, uncooked, and gets cooked during the simmering process.   For my meatballs, I use a mixture of ground beef and ground turkey; seems to give the meatballs a smoother, more comforting mouth feel than when only beef is used.  A hint if you intend on making a version with shredded chicken in it; melt some mozzarella over the soup before serving and it becomes absolutely decadent.

 

Meatball Soup

 

Ingredients:

2 Tbsp. olive oil

3 medium onions, diced

6 cups beef broth

1 and ½ cups cold water

4 medium potatoes, cut into ½ inch pieces

1 (8 oz.) bag of baby carrots, cut into halves

2 lbs. lean ground beef

1 lb. ground turkey

1 tsp. each dried savory (or sage if you cannot find savory), garlic powder, onion powder

1 and ½ cups plain bread crumbs (dried, fine ground variety)

3 eggs, beaten

Grated cheese

Preparation:

Heat oil, on high, in a 6-quartt stock pot; sauté onions till tender, about 3 minutes. Add beef broth and water; bring to a boil. Lower heat to medium; add in potatoes and carrots.

Preheat oven to 350F. In a large bowl, combine beef, turkey, seasoning, bread crumbs and eggs. Mix together thoroughly; form meatballs of about a 1 inch diameter; makes about 60 meatballs. Note: for Italian Wedding Soup, the meatballs should be ¼-inch in diameter.  Dainty meatballs for a dainty soup.

Place meatballs on baking sheet and bake for about 10 minutes; just to brown the meat, not cook all the way through. Dab each meatball on a paper towel to remove excess grease before putting into the stock pot. Cook for 30-40 minutes, or until vegetables are very tender.

When serving, sprinkle grated cheese on top of soup.

Makes 8-10 servings.

 

As a bonus, here is a recipe for Tuscan Soup, strictly vegetarian.  While my recipe calls for the addition of plain water, adding vegetable broth instead can pump up the flavors even more.

 

Tuscan Soup

 

Ingredients:

1 small red and white onion, chopped

½ cup olive oil

1 cup diced carrot

1 cup diced celery

¼ of a white cabbage, shredded

1 cup shredded Swiss chard

1 cup diced zucchini

1 cup diced tomatoes

2 (15 ½ oz.) cans cannellini or great northern beans

¼ cup julienned basil leaves

½ tsp. salt

¼ tsp. ground black pepper

Cold water

Preparation:

In a large stockpot, heat oil on high heat; sauté onions till translucent.  Reduce heat to medium, add all vegetables, cover and let cook together for 30 minutes; or until cabbage softens.

Reduce heat to low.  Add beans, basil, salt, pepper and enough water to cover all ingredients in stockpot; cover and let cook for 1 ½ hours.

Makes 8 servings.  

Enjoy making these soups, whether for a wedding reception, family reunion, or just to feel comfy all over, from the inside out.

Mary Cokenour

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lemon Grass

Lemon grass (Cymbopogon citratus), a native of India, is used in Asian (Thai and Vietnamese) and Caribbean cooking. Lemon grass is a perennial, which means once you plant it; the grass comes back year after year. Depending on the area you live in, the plant will go dormant in the winter, or will need to be potted and wintered indoors.

Culinary Uses

This is a very pungent herb, so a small amount packs a lot of flavor. The entire stalk of the grass can be used; the grass blade can be sliced very fine, while the bulb can be bruised and minced.

The light lemon flavor of this grass blends well with garlic, chilies, and cilantro; yet can be used to make a refreshing tea.

Lemongrass Tea

Ingredients:

1/4 cup Chopped fresh lemongrass tops or 2 tablespoons dried lemongrass

4 cups boiling water

Sugar to taste

Preparation:

Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Serve hot or allow to cool, sweeten to taste, and serve in tall glasses with ice.

Medicinal and Other Uses

This grass is rich in a substance called citral, the active ingredient in lemon peel. This substance is said to aid in digestion as well as relieve spasms, muscle cramps, rheumatism and headaches.

Lemon grass is also used commercially as the lemon scent in many products including soaps, perfumes and candles. A related plant, (Cymbopogon nardus) is the ingredient in citronella candles sold to ward off mosquitoes and other insects.

Buying and Storing

Lemon grass can be found in most Asian markets. Select fresh looking stalks that do not look dry or brittle. Store fresh lemon grass in the refrigerator in a tightly sealed plastic bag for up to 3 weeks, or freeze it for about 6 months without any flavor loss.

In addition to fresh, lemon grass may be purchased dried or powdered. The dried product has to be soaked in hot water and reconstituted before use. The powdered variety is useful in teas and curries, but is not a good substitute for the fresh product.

 

Thai Hot and Sour Soup

Ingredients:

1/4 cup ginger, peeled and julienned

1 large onion, slivered

4 Thai bird chiles

3 stalks lemon grass, white part only, sliced

1/4 cup fish sauce

6 cups chicken stock

6 kaffir lime leaves

3/4 cup rice wine vinegar

1/2 cup Thai basil leaves

1 teaspoon ground white pepper

2 cups sautéed sliced shiitake mushrooms

1 cup enoki mushrooms

1/4 cup sliced scallions

1/2 cup chopped scallions, green part only

Preparation:

Sauté ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sautéed shiitakes, fresh enoki mushrooms and sliced scallions. Ladle soup in soup plates. Garnish with green scallions.

Makes 4 servings.

Note: sautéed shrimp or chicken can be added to the soup; approximate 1/4 cup per serving.

This is a flavorful soup that is great for a cold winter's night.  If there is still snow, on the ground, and a chill, in the air, come spring, well you still have an excuse to make it then too.

Mary Cokenour

Cookies Were a Sweet Mistake.

 The cookie, a word derived from the Dutch “koekje”, meaning “small or little cake”.  All over the world, cookies are created in all shapes, sizes, flavors and textures.  Guess what?  They were a mistake! 

Persia (modern day Iran) was one of the first countries to grow and harvest sugar cane.  As far back as the 7^th century, Persian bakers were using it to make cakes, breads and even delicate candies.  Small discs of dough or batter were used to simply test the temperatures of the ovens; then discarded, or added to animal feed.  By the 14^th century, sugar was making the rounds of European countries and the Mediterranean.  Instead of checking only the “doneness” of the discs, curiosity won out, they were tasted and were found to be quite good.  The Renaissance Era, being one of enlightenment and discovery, saw the writing of books intensify, and cookbooks were included.  The addition of eggs, spices and flavorings launched an explosion of new recipes, all dealing with the development of cookies.

However, it was the advancements of “kitchen technology”, during the Industrial Revolution that helped cookies find new textures and shapes.   A typical cookie press was made from craved wood; the more polished, the less likely to crack and splinter.  With the smelting and molding of metals, the cookie press became more durable, but expensive and heavy to yield and carry.  As pioneers moved across the American plains and mountains, bringing along cookie presses, in a covered wagon, became too burdensome.  Glancing through pioneer cookbooks, if there were any cookie recipes, they were simplistic and the shapes molded by hand.  Even going through my variety of “Indians of the Southwest” cookbooks, the recipes I kept finding were variations of the typical sugar cookie; all using whole wheat and/or white processed flour.

As with the Persians of the 7^th century, cakes and breads were more common fare among the peoples of the Americans.  It was not till the “discovery” of the New World that more food variations were introduced by pioneers, traders and adventurers.

Three ingredients typically found in native baking are blue corn flour, juniper ash and pinon nuts.   While I did find recipes for breads and cakes, again, cookie recipes were a mystery.  It was on a food blog, “The Fancy Navajo” (https://thefancynavajo.com/), that I was able to find a perfect recipe to try out.  A Navajo lifestyle and food blogger, from Phoenix, AZ, Alana Yazzie is proud of her heritage and culture; and sees the importance of keeping it alive through sharing.   I am a member of the “Navajo, Pueblo, Apache and Hispanic Cooking” page, on Facebook, and her food blog and recipes are often recommended.

Since this was the first time trying her recipe, I kept it simple and neat by rolling out the dough into balls, and letting them do their own thing, in the oven, while baking.  The cookies have a lovely purple-blue coloring, crisp throughout, and tend to melt in the mouth as chewed.  I added raw pinon nuts into the dough, instead of just a topping.  They toasted as the cookies baked, adding a great nutty flavor.  If flattened, the cookies bake in about 8-9 minutes, but since I left them as balls, they took about 12 minutes in my oven.

 

Fancy Navajo Blue Corn Cookies

(https://thefancynavajo.com/2020/02/12/fancy-navajo-blue-corn-cookies/)

Ingredients:

1/2 Cup Unsalted Cold Butter

1 Egg

3/4 Cup Sugar

1 Teaspoon Vanilla Extract

1/2 Teaspoon Baking Soda

1/2 Teaspoon Juniper Ash  

1/4 Teaspoon Salt

1/2 Cup Flour

1 ¼ Cup Blue Cornmeal

 

Instructions:

Preheat oven to 350 F. Line baking sheets with parchment paper or nonstick mat.

In a large mixing bowl cream butter and sugar together until pale and creamy.

Add in vanilla and egg until thoroughly combined.

Add in baking soda, juniper ash, and salt until thoroughly combined.

Add in Flour and Blue Corn Meal in ¼ cup increments until combined.

 

Prepare cookie dough for baking, they can be rolled out in ¼ inch thickness, or scooped and pressed down.  

 

Bake for 8-9 minutes or until the edges start to turn brown. Let cool for 2 minutes before removing from baking sheet. Cookies should mostly be blue and the edges slightly brown. If the cookies are mostly brown, then they are over baked and you may need to reduce time for baking.

 

Yields: 18 cookies.

 

While I know most folks have their “go-to” cookie, try something different next time.  You might just find yourself pleasantly surprised.

Mary Cokenour