It's all a matter of balance.

Balance; the equalizing of two items, whether the same or different, so that they are perfectly aligned on a scale.  While that is a simple concept when it comes to a tangible item, not so easy for emotions and feelings.  That's when you have to deal with good vs. bad/evil, light vs. dark, likes vs. dislikes; issues are either black or white.  Balance is a gray area, the mixing of the black and white to form a smooth, even concept.  Some folks are afraid of the negative aspects and try to live a life of "happy, happy, joy, joy"; ignoring the negativity and hoping it will just "go away".  It doesn't, it builds up till it explodes, so that is why we need balance in our lives; to keep from exploding.

So what has this to do with cooking?  Eating, while being a necessity, should be an enjoyment; taste and texture should be a pleasure for the mouth.  However, some folks like their food to be painful, and I often wonder if this is actually how they enjoy it, or is it more for showing off to their peers.  Take "hot wings"; the chiles that can be added to sauces to coat the wings have heat measured by mild, medium, hot, super hot and atomic.  Personally, I enjoy mild to medium; anything hotter puts my mouth in pain, and I cannot taste the item I'm eating.  To me, that is a loss, not a pleasure; the balance between the heat and taste of the sauce is important to me.

But that's me, and when it comes to "hot wings", it's whatever floats your boat.

Traditional Buffalo Wings

The origin of this recipe began in 1964, at the Anchor Bar in Buffalo, New York.

Ingredients

2 ½ lbs wings (12-16 whole wings)

½ cup Louisiana hot sauce ( Frank's is the brand when sticking to tradition )

½ cup unsalted butter or margarine

1 1/2 Tbsp[ white vinegar

1/4 tsp cayenne pepper

1/8 tsp garlic powder

1/2 tsp Worcestershire sauce

Dash of salt

Preparation:

Split wing at joint, pat dry.  Deep fry at 350F for 10-12 minutes, or bake in 425F oven for 45 minutes, until completely cooked and crispy; drain.  To make sauce, mix together hot sauce, butter, vinegar, cayenne, garlic powder, Worcestershire and salt.  Put wings in bowl, add sauce and toss till wings are completely coated.  Serve with bleu cheese dressing and celery sticks.

The main ingredient, the wings, should always be crispy; mushy, fatty skin just doesn’t feel good when eating it.  Crispy wings also hold the sauce better.  Always toss the wings in the sauce after frying as the hot oil will only leech the sauce off the wings.

The traditional dressing served with wings is bleu cheese dressing, but nowadays, ranch is a popular choice.  While the dressing is used as an enhancement by some, most use it to tone down the heat of the hot sauce.

Popular alternative sauces for wings are barbecue, teriyaki, chipotle and honey mustard.

Barbecue

1/2 cup honey
1/4 cup soy sauce
1 Tbsp. catsup
1 Tbsp. oil
1 clove garlic, crushed
1/2 tsp. ginger

Put all ingredients into small saucepan; bring to boil on high heat.  Lower heat to low and let sauce thicken; about 15 minutes.

Teriyaki

1 tsp. minced garlic
1/4 cup brown sugar
1/4 cup honey
1 (12 oz) bottle Teriyaki sauce

Put all ingredients into small saucepan; bring to boil on high heat.  Lower heat to low and let sauce thicken; about 15 minutes.

Chipotle

1/2 cup chipotle sauce

1/2 cup butter

2 Tbsp honey

Put all ingredients into small saucepan; bring to boil on high heat.  Lower heat to low and let sauce thicken; about 15 minutes.

Honey Mustard

1/2 cup honey
1/3 cup Dijon mustard

Mix two ingredients together.

Mary Cokenour

January 26, 2011

Step it up a Notch

As Emeril Lagasse would say as he spices up a recipe, and then “Bam!!!”.  I have to admit that I don’t like his recipes much; just seem to have too many ingredients and steps to the final result. Very rarely do any of my personal recipes have many ingredients and/or steps, and that’s mainly due to my own lack of patience. 

Actually, I’m much better at being patient than in earlier days, and that has attributed to helping to bring my stress level down.  Take a deep breath and count to ten, or more if needed; smile and nod; imagine yourself in a happier, quieter place…yeah, these techniques all work a lot better now.  Not perfect, just better.

In cooking, I have, more and more, turned away from using premade, packaged meals; and found easier, tastier ways to make them from scratch.  Better for health to get away from all those preservatives and additives, and lots better for the ego, “Hey, look what I made!”.  Yeah, better seems to be the catch word for this posting.

Some recipes, that started out as just a side dish, found their way to becoming a meal of their own.  Just an additional ingredient here or there, or different technique; nothing long drawn, seems to make the difference.

A favorite pasta of mine is Tortellini; little pasta rings filled with cheese, spinach, chicken, just about anything nowadays.  The larger version is referred to as Tortelloni.  This pasta can be served with virtually any type of sauce, in soups, salads, as a side dish, or a main meal; you can’t go wrong with it.  If you haven’t tried it yet, give yourself a little taste adventure.

Simple Tortellini Salad

Ingredients:

1 (13 oz) package dry tortellini (cheese, or cheese and spinach)

½ cup olive oil

2 Tbsp white balsamic vinegar

2 tsp garlic powder

2 tsp dried Italian herb mix

4 Tbsp Vidalia sweet onion relish

Preparation:

Cook tortellini according to package directions.

Place cooked tortellini into large bowl; add remaining ingredients and mix together gently so as to not break up the pasta.

Makes 4-6 servings; can be served warm or cold.

Or, for the more adventurous:

Tortellini Salad

Ingredients:

2 Tbsp olive oil

½ lb asparagus spears, trimmed and cut into 1 inch pieces

½ cup mushrooms, chopped

2 Tbsp  (packed in oil) sundried tomatoes, diced

3 Tbsp balsamic vinegar

1 tsp minced garlic

1 Tbsp fresh marjoram (if not available, use dried)

Dash each of sea salt and ground black pepper

1 lb cheese tortellini, cooked

Preparation:

In a large skillet, heat oil on high; sauté asparagus spears, mushrooms and tomatoes for 7 minutes.  Reduce heat to low, add in vinegar and garlic; let simmer for 5 minutes.

Add in marjoram, salt, pepper and tortellini; toss to coat and remove to serving dish.

Makes 4-6 servings; can be served warm or cold.

Mary Cokenour

January 25, 2011

Being labeled, boxed and filed away.

As a species, humans are comfortable when they can label each other.  That way, they can place an individual into a box or file folder, and know how to deal with them without stress.  It's also a form of protection; you know who is just like you, and who to be cautious of because they are different from you.

One famous question is, "What religion are you?"  I love this question, cause I can drive a person totally insane with my answer: "Why do you need to know?"  Yeppers, I put them on the spot.  Hey, they just met me, and that's the first question they can think of to ask me...why?  Because they need to label me, and figure out which box or folder to put me in.  Am I one of them, do I have the same beliefs, and are, therefore, safe?  Or am I "one of those other people"?

I see this more as two types of fear.  The first is "fear of the unknown"; a religion different from one's self, that you know nothing about; how can you have an intelligent civil conversation, and/or debate, if you know nothing about the religion?  The idea about learning about it seems to not come to mind, for some very odd reason. 

The second fear is, and I've experienced this from others, that the other person's religion is better or more right than their own.  Eh???  Now that one really puzzles me, for how is one religion more right than another?  In the United States, the First Amendment is "Freedom of Religion", so don't be singing, "I'm Proud to be an American" when this amendment bothers you to no end.

So, for those who know me, or for those who haven't met me yet....My religion is "Other", and that's all you need to know.  That's right, when filling out surveys or questionnaires, that is what I mark down, the "Other" box.  Now, those folks who are very close and precious to me, they know who and what I really am, and they are quite comfortable and content with it. 

Basically, this is a good example of "judging a book by its cover".  How in the world can you really know a person if you judge them immediately on one facet?  Seriously, get over the fears, take the bull by the horns and run with it.

So, today's recipe is a cookie that looks rather plain on the outside, unless you add to the surface.  But what's on the inside is a complete surprise, if you take the chance and bite into it.

Mint Balls

Ingredients:

1 cup butter, softened

½ cup confectioners’ sugar

1 tsp vanilla extract

2 ½ cups all purpose flour

¼ tsp salt

3 dozen “Junior Mints” candies

Preparation:

In a large bowl, cream together the butter, sugar and vanilla extract; slowly add the flour and salt to the creamed mixture.  Cover and chill till the batter becomes firm, but manageable.

Preheat oven to 350F.

Take the batter by teaspoon, place a candy mint in the center, and form a ball around it.  Place on ungreased cookie sheet (AirBake is the best for baking), and continue forming balls. 

Bake for 10-12 minutes; cookies will be lightly browned. 

Let cool; can be eaten as is, or rolled in confectioners’ sugar.

Makes 36 cookies.

Note: before baking, the balls can be rolled in crushed nuts; and if you’re seeing the pun, then have a great laugh.

Mary Cokenour

January 25, 2011

Keeping the past alive in some way.

Europe, Asia, India, Africa, it's not unusual to see buildings and structures that date back centuries in that land's history.  However, in the United States, our own history is often destroyed in the name of "progress".  We are still considered a relatively young country, yet we can find very little that dates back to our own beginnings.  What is called constructive, is, in truth, destructive; that's my opinion, and I'm sticking to it.

However, in families, one item that is treasured is "family recipes", handed down from generation to generation.  In other countries, these recipes can be traced back by centuries, and many were brought to the United States by immigrants.  My own grandparents came to this country from Croatia, and with them came many wonderful recipes which were passed on to my mother, and then myself.

Here is one that I'd like to share:

Split Pea Soup

This recipe has been passed down from my maternal grandmother.  She emigrated, from Croatia, in 1925 with her husband, and was pregnant with my uncle.  In 1935, she gave birth to my mother.  My mother recalls, when she was a little girl that she would go to the butcher for ham shanks, and four would only cost 25 cents.  My grandmother began teaching me how to cook when I was five years old, and when he was six years old, I began teaching my son.

Ingredients:

2 cups dried split peas

cold water

1 large smoked ham shank

2 cups carrots, peeled and cut into ¼ inch slices

3 cups potatoes, peeled and cut into ½ inch cubes

1 large onion, chopped

2 cups fine egg noodles, uncooked

Preparation:

In a large bowl, cover the split peas with water; soak overnight and drain.

In a 5 qt stock pot, on high heat, bring 3 qts of water to a boil.  Reduce heat to medium; add in the peas, carrots, potatoes, onion and ham shank, cover.  Occasionally stirring, let these cook until the meat can easily leave the bone; about 30 minutes.   Remove the ham shank, pull off and shred the meat, return meat to stock pot. 

Let the soup cook another 30 minutes before adding in the egg noodles.  Cook an additional 10 minutes and serve.

Makes 6-8 servings.

Mary Cokenour

January 24, 2011

Nothing wrong with a little indulgence.

That's right, a little indulgence once in awhile does a person good.  Makes you feel special when the world seems to be against you.  Stress is in your life whether you want it to be or not; you may not look for it, but it will find you.  The real choice is how you handle it; crying, screaming, getting violent, complaining are all very negative choices.  Makes you look pathetic for the most part, and doesn't really improve the state of mind.

Next time you feel stressed out, laugh, laugh out loud as hard as you can.  Trouble finding the inspiration to laugh, watch a really good stand up comic on Comedy Central:  Gabriel Iglesias, Sinbad, Denis Leary, Lewis Black, Bill Engvall, Jeff Foxworthy, Jeff Dunham to name a few.  While you're at it, eat something indulgent; a slice of rich pie or cake, smooth and creamy Belgium chocolate, or whatever little tidbit makes your sweet tooth make your whole body, and soul, feel great.

Here's a treat that you'll really appreciate, and if it doesn't give you that feel good feel that you need, then consider a mental health professional, cause you're that far gone.

Peanut Butter Cream Pie
 
Ingredients:

1 ½ cups powdered sugar

1 ½ cups chunky peanut butter
2 cups vanilla pudding

1 tub whipped topping (do not use light or fat free)

1 - 9 inch deep dish pie crust, prebaked

Preparation:

In a small bowl, cut together the powdered sugar and peanut butter until it becomes crumbly.  Spread out half of the crumbs in the bottom of the pie crust.

Mix 1 cup of whipped topping with vanilla pudding, spread out evenly in pie crust over peanut butter crumbs.  Top pudding with other half of crumbs (reserve ¼ cup for topping).  Spread out remaining whipped topping and sprinkle ¼ cup of crumbs over.

Refrigerate for one hour before serving.

Makes 8 servings.

Mary Cokenour

January 23, 2011

Maybe tomorrow I'll have that pajama day

I don't envy people who work second or third shifts; did it for 7 1/2 years, and hated it; Roy did it for 4 years and wasn't too happy about it either.  However, for all the disdain I felt for the job, the money and benefits were just too good to give up, so I plodded on.  It was also a cushy job; no management to watch over us, only one other coworker, and most of the time we just sat around listening to music, surfing the net, or taking naps.  When the company was bought out and we got the announcement about being laid off, all I could feel was relief.  I was getting a nice severance package, eligible for unemployment, and a nice bonus for staying on until the company was finally done with the department.

Roy was soon laid off from his job too, so we needed to make plans and quickly.  We'd made a 5 year plan, but the layoffs forced us into a 2 yr plan.  Living in Pennsylvania was something we had both started to dislike...intensely.  I had fallen in love with Utah when we visited his mom in 2006, and even then I had said to him, "Honey, one day we're going to live here."  Ok, so October 2008, we took a 2 week trip to Utah, scoped out potential areas to live in, and made a decision....we put the PA house up for sale.  Coordinating with realtors in PA and Utah, we sold our home and purchased a new one; well not a new-new one, it was more like a handyman special, and we had to put a lot of work, and money, into the house to get it livable for us.  Not our dream home, but it'll do for now.
 
Ok, I've gone on another tangent here, so back to working nights.  No matter how many years you do it, you just can't get used to not being up during the day, feeling sunlight on you, and experiencing everything going on around you.  You're always tired, mainly because people insist on waking you up during the day.  You never really have a full weekend off; Saturdays are usually spent sleeping part of the day, and then trying to get everything done you didn't do during the week.  Sundays you were still playing catch up on chores; then suddenly, it was back to work.

Now we both work days and have full weekends off; yet, for some reason, we barely ever have a day when we can just do nothing at all.  Oh to have a pajama day; staying in night clothes, watching movies in bed and basically doing squat all day, and not caring at all.  Just doesn't happen as often as we'd like it to.  The main problem, we don't want life to pass us by; don't want to miss anything.

Maybe once every six months, we finally get that pajama day, and boy, does it feel good.  In essence, no, don't let life pass you by just cause you can; seize the days and enjoy them.  But once, every once in awhile, give yourself a pajama day cause you earned it.

Chicken Enchilada Casserole

 

Ingredients:

2 whole chicken breasts, deboned, skinned, cooked and diced.
3 Tbsp chili powder
1 - 10 1/2 oz can cream of chicken soup
1 - 10 1/2 oz can refried beans
15 1/2 oz jar medium, chunky salsa
8 oz. sour cream
2 cups grated Mexican style cheese (1 1/2 cups + 1/2 cup set aside)
cooking spray
1 package (10 in package) corn tortillas
 

Preparation:
 

Preheat oven to 350 F.

In large mixing bowl, mix well the first 7 ingredients (not the 1/2 cup of cheese set aside).

Spray a 2-quart baking dish, place 4 tortillas on bottom. Covering bottom and up the sides. Spread out 1/2 the mixture from the bowl. Cover with 3 tortillas, spread out other 1/2 of mixture. Cover with 3 tortillas, spread 1/2 cup of cheese over top of tortillas.

Bake for 45-60 minutes; until top is slightly brown, and mixture is bubbling. Set aside 15 minutes before serving.

Serves 4-6.

Mary Cokenour

January 22, 2011

I Admit to it…I’m a Pizza Snob.

Being born and raised in New York, eating pizza is a staple of the true New Yorker. There are two basic types in any pizzeria: Neapolitan is round in shape with a reasonably thin crust (not wafer thin, around 1/4"), with sauce, aged mozzarella cheese, garlic powder, and various toppings. Usually made in a gas oven, the dough is stretched (occasionally tossed, but that's mostly for the tourists), covered with a sauce primarily made of canned tomatoes and Italian herbs or a cooked sauce, and liberally covered with cheese. The slices are large and usually folded when eaten.

The second most common style of pizza in New York City (that’s the 5 boroughs; and Long Island) is the Sicilian, or “square” pie. Characterized by its thick crust, Sicilian pizza is baked in an oiled pan, giving the crust a completely different taste from that of its round counterpart. The crust of a Sicilian pie is much more bready than the Neopolitan, and usually has a tomato sauce that was more thoroughly cooked before the baking of the pie

Chicago pizza is a deep dish pie made in a reverse fashion than the New York style.  Not bad really, but that’s for another day.

Here comes the complaint…there is not any place in the Four Corners area that makes a great New York pizza.  Some come close to a decent pie, but on a rating scale of 1-10, the highest has been an 8. Cassano’s Italian Restaurant in Moab, Utah and Domino’s in Cortez, Colorado (http://pizza.dominos.com/colorado/cortez/) have come the closest so far.  Domino’s has a pie called the “Brooklyn” pizza, and if they bake it for 25 minutes, instead of the usual 20, than it’s pretty close to perfect.

Other than that, most places undercook the dough, so the crust is pale and doughy, or the dough is so thick, that it is gooey in the center.  Instead of using good mozzarella, it’s usually a mixture of mozzarella, cheddar and jack cheeses.  Why?  What is so hard with sticking to the original, and most perfect, recipe?  Also, why so cheap with the sauce…a smear just doesn’t justify calling it a pizza.

Ok, so here’s my rant about pizza, and yes, I’m a pizza snob and I don't intend to ever apologize for it.

                                                  Pizza Dough

Basic Dough

Ingredients:

1 cup of warm water

3 1/2 cups of all-purpose flour

2 tablespoons of olive oil

2 teaspoons of sugar (to feed the yeast)

1 teaspoon of salt

1 teaspoon of yeast

Preparation:

Put warm water (80 to 110°F) into a bowl. Add salt and sugar and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.  If the water is too warm, it will kill the yeast; too cold, and it will not awaken.

Start mixing, with a fork, by gradually adding flour and olive oil.  Once it is too thick to mix by fork, remove to a floured, wooden board; start kneading by hand.  Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a smooth ball. If your dough feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts; it is easier to fix too little than too much.

Coat the dough with olive oil, place it in a large bowl and cover it with a clean, cotton towel. Let the dough rise for about an hour at room temperature, then punch it down, so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator wrapped in plastic wrap.

Put the dough on a lightly floured surface; a pizza peel (wooden board with a handle) is easier for transferring the pizza from surface to surface. Put a bit of flour on your hands; using the balls of your finger tips and hands, make it into the shape of a circle by stretching it out from the center outwards. If you’re having a problem stretching the dough by hand, se a rolling pin until the dough is about 1/4" thick.   

The average size of the pizza will be about 16” which can be transferred to a pizza pan or stone. You get better results when you use a pizza baking stone. The pizza stone should be preheated to 450F for an hour prior to baking, and should be placed in the middle of the oven.   

Spread out evenly about 1-1 ½ cups sauce; then add favorite toppings such as cheeses, meats and/or cut up vegetables. 

The oven should be preheated to 450F.  Bake for 20-25 minutes; the crust should be browned, but not dark.  Remove from oven, use a pizza cutter for easy slicing up and serve.  Makes 8-10 slices, depending on how its cut up.

Mary Cokenour

January 21, 2011