Adobe Milling is Beans and More.

Adobe Milling

60740 Highway 491 (east of Dove Creek, at the very top of the hill after leaving town)

Dove Creek Co 81324

Phone: 970-677-2620

Website: https://www.anasazibeans.com/

 

“Necessity is the mother of invention" means that a strong, urgent need or problem pushes people to think creatively and develop new tools, methods, or solutions.  This proverb has been quoted, in several forms, by several writers, but originally can be traced back to Plato’s Republic ("our need will be the real creator").

"If you build it, he will come" is the actual line from the 1989 movie Field of Dreams, featuring Kevin Costner, and the “he” refers to the ghost of disgraced baseball player Shoeless Joe Jackson.

Now what do these have to do with milling beans?  In 1983, Denise Pribble, the daughter of a local pinto bean farmer, founded the Adobe Milling Company in Dove Creek, Colorado.  Dove Creek is known as the “Pinto Bean Capital of the World”, and the milling company popularized the processing, bagging and selling of pinto beans, black beans, a distinct heirloom variety called bolita. and an ancient bean attributed to the Anasazi culture appropriately named after this culture.

 

Dried beans are a critical food asset as they combine an exceptionally long shelf life, low cost, and high nutritional value into a single ingredient. They serve as a foundational pillar for global food security, personal nutrition, and culinary versatility.

Nutritionally, they are high in fiber; aid digestion, promote gut microbiome health, and regulate blood sugar levels; and are naturally rich in iron, potassium, magnesium, and folate which support heart health and cellular function.

…and let’s get right down to the truth of it, no matter how they are cooked, or what recipes they are added to, they taste pretty darn good.

So, out of need for a centralized processing center, the milling company was built, and he/she/they all came to fill their pantry needs.

However, Adobe Milling is more than a provider of quality beans.  They have their own line of spices, soup mixes and sauces; and recently they expanded their shop that includes Blue Bird Flour, products from Honeyville (located north of Durango), raw honey from Mesa Verde Honey, candles and cookbooks.  The prices are quite reasonable, especially in these times of high inflation, and for a mere $20 purchased black beans, Anasazi beans, chili powder seasoning, and raw honey.  Talk about a bargain!

 

 

 

 

 

Adobe Milling is currently owned by Charles and Kim Elias; Kim helped us out with information, and is a kind and friendly lady.  Son, Michael, daughter, Ashley and her husband Jason are also part owners of the company.  While visiting, there was a steady stream of customers, and Kim happily greeted many by name.  Being able to visit an establishment, especially for the first time, and to feel welcomed and comfortable is a great plus indeed.

Locally, many shops and restaurants offer Adobe Milling products for sale.  But, and a huge but here, please take the time to travel to Dove Creek, and visit the actual shop.  There is so much more being offered for sale, and then maybe leave some time to visit one of the local restaurants for a delicious meal. 

Mary Cokenour

Chowder for the Soul.

“Ishmael and Queequeg arrive on Nantucket Island… They make their way to the Try Pots restaurant, where the proprietor’s wife, Mrs. Hussey, seats them at a table…then asks them but a single question: “Clam or Cod?”

Ishmael is perplexed…

Only when Ishmael detects “a warm savory steam from the kitchen,” and only when two bowls are subsequently placed before them, is the mystery resolved. Chowder. Clam chowder. And what a chowder it turns out to be.”

Chowder, Chapter15 of Moby-Dick.

Chowder originated almost 300 years ago as a simple, hearty shipboard stew made by fishermen and sailors from France and England. The word itself can be traced back to the French word, chaudière, which refers to a large cauldron or cooking pot used to make stews.  But looking further back in time, chaudière traces back to the Latin word calderia, meaning a place for warming things or a cooking vessel.  Just throwing a little word history at you there.

But how did chowder make it to North America’s cooking pots and soup bowls? 

While At Sea: Breton and Newfoundland fishermen and sailors combined their daily catch with salt pork, onions, and hardtack (hard ship biscuits) in a shared pot.

North America: Immigrants brought the dish to coastal North America, Nova Scotia, and New England, where it adapted to local ingredients like abundant clams and potatoes.

Early Records: An 18th-century journal by botanist Joseph Banks describes a 1766 Labrador fishery chowder, and the first American fish chowder recipe appeared in a Boston newspaper in 1751.

The two chowders we have mostly heard about, perhaps even eaten, are:

New England Clam Chowder:  Made with chopped clams, diced potatoes, onions, and salt pork or bacon in a thick, creamy milk or cream base.  Potatoes took the place of hardtack biscuits.  Yay!

Manhattan Clam Chowder: A tomato-based version that replaces milk and cream with a clear, tangy red broth and includes vegetables like carrots, celery, and onions, but no potatoes.

There are other types of clam chowders primarily geared towards the east coast states of Florida, Delaware and Rhode Island.  They mainly use clear broth instead of a cream base, and the Florida version makes it “muy caliente” with datil peppers.

So, when did basic chowder begin incorporating a larger variety of ingredients, not just clams?

During the 1700s to 1800s and immigration from Europe to the new land, North America, and the newly created United States.  On the east coast, a variety of seafoods could be fished or captured, and made a very delicious addition to the cooking pots.  As settlers moved inland, chicken replaced seafood, and newly grown crops of corn and bell peppers could be added to the potatoes and onions.  Down in the southern states, a fish boil replaced chowder.  While chowder is served in a bowl, the ingredients swimming in a liquid, a fish boil drains away the cooking water. The solid pieces of fish and potatoes are removed from the pot and served dry on a plate, typically slathered in melted butter.

“Alright, thanks for the history lessons”, you’re muttering to yourselves, but why the title, why is chowder good for the soul?

Chowder is good for the soul because its thick, warm, and creamy texture triggers deep emotional comfort, psychological safety, and happy memories of home.  The sight, taste, and scent of foods trigger the brain, and, hopefully, good feelings and memories accompany the meal.  There is a sense of belonging whether to a family, group of friends, or any type of loving relationship; feeling lonely eases away.

Eating a hot soup makes you slow down; holding the bowl with a dish towel, blowing on a spoonful to relieve the temperature that will make it just right to eat.  Just like Goldilocks and the Three Bears, eat it just right, relieve stress, and get ready for a nice soothing nap.  But you don’t want that soup to get too cool, the heat is what is telling your brain, “You’re safe and being cared for, relax, breathe, enjoy the moment.”

…and for the future, when you need that safe, relaxing meal, here’s my recipe for Seafood Chowder.  I used imitation crab meat which is actually a firm white fish made to look like crab, but if I could get my hands on real lump crab meat…sighs with contentment.

 

By the way, a huge “Thank You!” goes out to Shylowe and Patrick Chadd, of The Over Bite, of Monticello.  I called in a hot-minute bread order of items I believed would go great with the chowder.  Croissant Sourdough Bread Loaf, Sourdough Bread Bowls and Corn Muffins, and they were quickly baked up and perfect accompaniments, as I had so believed.  Then there were the very last-minute sandwiches ordered when I went there; Gooseneck Grinder and Comb Ridge Club…so good!  So, need a special order of breads, muffins, other baked goods, or sandwiches, give The Over Bite a call.

Left to Right: Croissant Sourdough Loaf, Sourdough Bread Bowls, Corn Muffins from The Over Bite, Monticello, UT.

 

 

Seafood Chowder

Ingredients:

1/2 cup butter

1 small onion, diced

½ cup diced red bell peppers

1 Tbsp. garlic, minced

4 cups diced, peeled potatoes  

2 cups whole kernel corn (frozen or canned that has been drained and rinsed)

2 and ½ cups water or seafood stock

1 and ½ lbs. medium sized shrimp, peeled and deveined

1 lb. bay scallops (cut in half if using sea scallops)

2 cups imitation crab meat, flaked, cut in half if very large pieces (or real lump crab meat if available)

2 cups half & half  

1 tsp. salt

1/2 tsp. ground black pepper

2 tsp. paprika

2 Tbsp. flour

 

Preparation:

 

 

Melt the butter in a 5-quart pot over medium heat. Add the onion, bell peppers and minced garlic; cook for 3 to 5 minutes until softened. 

 

 

 

  

  

 

 

Increase heat to high; add the diced potatoes, corn and water (or stock) to the pot. Bring to a boil, then reduce heat back to medium and simmer for 10 to 15 minutes, until the potatoes are fork-tender.

 

 

 

 

 

Add the shrimp and scallops to the pot. Cook gently for 3 to 5 minutes until the shrimp turn pink and the scallops are opaque. 

 

 

 

 

 

 

While the shrimp and scallops are cooking, whisk together the half & half, salt, pepper, paprika and flour.

 

 

 

 

 

 

 

Add imitation (or real) crab meat. Reduce heat to low, gently stir whisked mixture into pot.  Let mixture simmer for 3 to 5 minutes until hot, but do not let it boil after adding the dairy.

 

 

 

 

Seafood Chowder

 

Can the chowder be frozen even though it has dairy mixed in?  Yes, use freezer safe containers, leaving a 2-inch gap from the lid.  Label with date and can be stored for up to 3 months.

To reheat frozen chowder, thaw completely in the refrigerator.  Place the soup into a stove top pot, and let it heat up on low and slow, stirring occasionally, until hot.  Do Not bring to a boil on high heat, nor use a microwave, as this will break apart the dairy and cause it to curdle.

Mary Cokenour

 

 

Seafood and Eat It.

One entree I enjoy ordering at Mexican restaurants is the Seafood Enchiladas. Usually a combination of shrimp, scallops, crab, octopus and/or squid with mild seasonings, rolled in a flour tortilla and baked in a creamy tomato sauce; it's just lusciously delicious. However, we don't always have the time to travel to find a Mexican restaurant, and lack of funds is a huge drawback, especially nowadays. Solution? Homemade of course.

Being able to cook homemade takes compromise and a bit of ingenuity. Utah is a landlocked state and getting fresh fish is not easy, so keeping packages of different frozen seafood available is a must in the home freezer.  It used to be that I could only find quality products, that we enjoyed, at supermarkets, or bulk stores, in other cities.  This year though I tried another supplier and have been very happy with the products; that supplier is Good Chop.

Good Chop is a meat and seafood subscription service that delivers U.S.-sourced, antibiotic-free, and hormone-free protein to your door, via Federal Express 2-day service.

U.S. Sourcing: All meat is born, raised, and harvested in the United States, and seafood is wild-caught or responsibly raised off American coasts.

No Added Hormones: Products contain no added antibiotics, hormones, or artificial preservatives.

Convenience: Boxes ship free to the continental U.S. with dry ice, and you can easily pause or cancel your subscription online.

Value: Prices average about $3.74 to $4.14 per serving depending on the box size you select.

Yes, there have been customer complaints, but this company is ranked #2 for this type of service.  Personally, I have only had one issue, and immediately received a replacement box, so the company is still in positive standing.

Cost and Portion Size: Reviewers note that red meat portions like flank steaks can feel smaller than standard grocery store cuts for the price.

Inconsistent Quality: Some customers report receiving thin or mislabeled cuts.

Packaging Issues: A few users have complained about vacuum-sealed plastic tearing or leaking during the thaw process.

Basically, they provide products that we want and prefer, so very little compromise.

Now for a seafood enchilada recipe that I came up with, and find to be very satisfying indeed.  When I first made it, I used Mahi Mahi.  Mahi Mahi is a popular, lean saltwater fish with a mild, slightly sweet flavor and a firm, meaty texture. Mahi-mahi means "very strong" in the Hawaiian language, named for the fish's fast and vigorous swimming abilities.  When vacationing in Hawaii, back in the 1980s, this is when I first tasted this fish, and oh, it was amazing in texture and flavor.  So, while my recipe centers on this fish, any other type of seafood can be substituted, or a combination as well.

To give myself an idea on how to prepare these enchiladas, I did a little research on various cooking sites. Frustration! Recipes were too complicated, relied on canned and processed foods only, or used a store-bought enchilada sauce.  I wanted homemade, easy and as close to the restaurant taste as possible. From all the Mexican/Southwest cooking I've been doing, I sort of knew what spices, herbs and such to play around with.

Result? Roy raved on and on about them, and I agree, they were fantastic!!! Well, I'll let you be the judge for yourself once you try this recipe.  Enjoy!

 

Mahi Mahi Enchiladas

Ingredients:

Mahi Mahi

2 lbs. filets, skinned and deboned

1 Tbsp. each salt, ground black pepper, New Mexico chili powder, crushed dried oregano; mixed together.

Set broiler on high; spray jelly roll pan with nonstick cooking spray. Season both sides of fish with seasoning mix; place on pan and broil for 7 minutes. Remove fish to large bowl and chop into small pieces.

Filling

1 cup each diced onion and red bell pepper

2 Tbsp. canola oil

1 and ½ cups shredded Mexican cheese mix

In a medium skillet, medium-high heat, sauté onion and bell pepper in oil until softened.

Mix veggies, fish and cheese together.

Sauce

1 (8 oz.) can tomato sauce

1 and ½ cups half n’ half

½ cup sour cream

2 Tbsp. butter

1 Tbsp. minced parsley

½ cup shredded Mexican cheese mix

In a large saucepan, medium heat, mix together all ingredients and let cook for 10 minutes; stirring occasionally to keep from boiling and over thickening.

Final Preparation:

10 (8”) flour tortillas

Preheat oven to 350F; spray a 4 qt baking dish with nonstick cooking spray.

Spoon filling down center of each tortilla; leaving 1 inch space from top to bottom. Fold top and bottom of tortilla just over filling; fold one side over filling and begin rolling; place in baking dish with crease side down. Continue until all 10 are completed; rolled tortillas will all fit together snuggly. Pour sauce over all and cover with aluminum foil. Bake for 30 minutes; let rest for 5 minutes before serving.

Makes 10 enchiladas.

Rather go to a restaurant than do the cooking, definitely recommend Tequila’s in Cortez, CO.  Overall, the dishes there are outstanding, not once have we been disappointed.  …and don’t forget that we have Gustavo’s in Monticello; seafood enchiladas are not on the menu, but they have a menu variety you will find appealing.

Mary Cokenour

 

 

 

 

Ding Dong Bell Peppers

 

“Ding Dong Bell,

Pussy's in the well.

Who put her in?

Little Johnny Flynn.

Who pulled her out?

Little Tommy Stout.

What a naughty boy was that,

To soak a Pussy cat,

Who never did him any harm,

But scared all the mice in the farmer's barn.”

While the original version of this rhyme is from John Lant, the organist of Winchester Cathedral, in 1580, the version we mainly know and have heard is from New Nursery Rhymes for Old by Geoffrey Hall, published in 1949.  Other versions of the rhyme have a darker nature where the poor kitty is left to perish, however, the main concept was to teach children about animal cruelty and how wrong it was.

In fact, several Mormon leaders have explicitly spoken out against animal cruelty, such as:

David O. McKay (9th President): He frequently spoke in general conferences about kindness to animals, stating, “a true Latter-day Saint is kind to animals, is kind to every created thing, for God created all.”

Joseph F. Smith (6th President): He taught that harming animals is spiritually corrupting, noting that “doing wrong to animals is but a stepping stone to the doing of wrong to our fellow men.”\

 Joseph Fielding Smith (10th President): He similarly taught that cruelty toward animals disqualifies a person from the companionship of the Holy Spirit and emphasized that animals are living souls destined for resurrection.

George Q. Cannon (First Counselor in the First Presidency): While not church president, he was historically the most vocal general leader on animal welfare, preaching heavily in the 19th century against cruelty, neglect, and hunting for sport rather than sustenance.

Even though I am non-Mormon, I travel along the same road of thought, as these men did, about animal cruelty, and do respect their outspokenness on the subject.

Originally, I wanted to start with, “Why are bell peppers called bell peppers?”, then I remembered the rhyme, and there I went on one of my tangents.  Now, back to the original concept.

Simple answer is, “Bell peppers are called that because their plump, squat, lobed shape resembles a traditional hand bell, and they belong to the pepper family.” 

The more detailed, historical, answers are:

Bell - English settlers, of North America, noticed the hollow, wide-bottomed shape looked like a hanging church or hand bell. Records show the term "bell-pepper" used as early as the late 1600s, and were ideal for pickling.

Pepper - Christopher Columbus and early European explorers mistakenly called plants in the Capsicum genus "peppers" because their spicy or pungent varieties added heat to food, reminding the black peppercorns (Piper nigrum). Even though bell peppers are mild and lack the chemical compound capsaicin that makes other peppers hot, they kept the family name.

Do the colors of bell peppers have distinct characteristics?  First off, all bell peppers start off with a deep green color, but as they mature, or are allowed extra time to ripen, they change color and flavor.

Green: Crisp, firm, with a bright, grassy, and slightly bitter taste.

Yellow: Mild, sweet, and slightly fruity or citrusy.

Red: Sweet, juicy, and much less bitter as natural sugars increase.

Purple, White or Brown (rare colors): White and purple taste crisp and grassy like green peppers; chocolate tastes sweet like red peppers.

Bell peppers contain vitamins A, B6, C, potassium, folate and antioxidants; one cup of raw is only nine grams of carbohydrates, ½ gram of fat. 3 grams of fiber, 1.5 grams of protein, and they simply just taste good.

Recipe wise, probably everyone has one for stuffed peppers handed down through the generations.

Instead of a standard recipe, I am giving you two to add to your collection; Philly Cheesesteak Stuffed Peppers (made with roasted beef), and Cajun Seasoned Turkey and Rice Stuffed Peppers (using ground turkey for those who do not, or cannot, eat beef).

Hope you enjoy making these.  Also, let’s remember to be as kind to animals, as we are to humans, considering Homo sapiens is scientifically classified as an animal species too.

 

Philly Cheesesteak Stuffed Peppers

Ingredients:

2 large green bell peppers

1 Tbsp. olive oil

1/2 cup chopped onions

1/2 tsp. ground black pepper

½. tsp salt

1 and 1/2 cups chopped roasted beef

1 cup shredded sharp Cheddar cheese

 

 

Preparation:

Preheat oven to 375F; spray a one-quart baking dish with nonstick spray.

 

 

 

Cut tops off peppers, remove seeds, stem and white pith; set aside tops and bodies of peppers.

 

 

 

 

 

 

 

In a small skillet, medium-high heat, sauté onions until they soften (about 5 minutes); season with salt and black pepper.

On a medium bowl, mix together onions, beef and cheese.  Stuff each pepper with the mixture and put tops on.  Bake for 30 - 40 minutes; until tops just begin to brown.

 

After Baking.

Makes two servings.

Now, if you really need that bread, make some crusty dinner rolls, fill them with some of the green bell pepper and cheesesteak filling.  There you go, Philly Cheesesteak Sliders!

 

Cajun Seasoned Turkey and Rice Stuffed Peppers

Ingredients:

1 and ½ lbs. ground turkey

2 Tbsp. no-salt seasoning mix

1 cup chopped mushrooms

1 (8 oz.) package Zatarain’s Red Beans and Rice

6 tsps. Olive oil

1 (14.5 oz.) can diced tomatoes

Salt (if deemed necessary for taste)

6 large red, green or mixture of both bell peppers; seeds and white pith removed, set aside tops and bodies.

Preparation:

In a large skillet, medium-high heat, brown together the ground turkey, no-salt seasoning and mushrooms until turkey is no longer pink.  Prepare the Zatarain’s according to package directions.

 

 

Preheat oven to 375F; line the cups of a large muffin tin with aluminum foil; pour a teaspoon of olive oil into each foil lined cup.

 

In a large mixing bowl, combine the skillet mixture, Zatarain’s and diced tomatoes; taste to see if salt needs to be added.

 

 

 

 

 

 

 

 

Stuff each of the bell peppers; place tops back on and put half teaspoon of filling into holes; place each stuffed pepper into a foil lined cup.  Bake for 30 minutes.

Before Baking.

After Baking.

 

 

 

 

 

 

 

 

Makes six servings.

Mary Cokenour 

The Pizza Trilogy Goes Quad.

How in the world did I miss writing this?  There I was, at home, making pizza dough to create a Sicilian pie for dinner.  Ah yes, that is correct, pizza is called “pie” whether it is baked round or rectangular.  Anyway, too lazy to dig out the huge binder that acts as my personal cookbook, I looked up the recipe on the food blog.  The pizza trilogy posts came up, and also one that made me do a double-take…same title as above, and it was about focaccia bread.

I had done the post way back in 2012, expressing my frustration over not being able to get a pizza that was done correctly.   Every pizzeria we tried, not just in Utah, but in the other 4 Corners states was thick and bready; very little sauce, heavy on the cheese, light on the toppings. Being a New Yorker, this was a mystery to me and I constantly asked, "Why?".  The answers varied from "it's the water", "it's the altitude" to "we can't get the same flour here as they use out East". That last one really made my eyes cross. I make my own pizza at home, use the local water, granted the altitude is 7100 feet above sea level, but white flour is white flour.

It’s 2026 now, and we have found two local restaurants that serve up pizza and calzones with very good quality; Bangers Bar and Pizza in Dove Creek, Colorado, and Smoke Pizza Company in Blanding, Utah.  Obviously, they have discovered how to get around the mysteries of water, altitude and flour; if you haven’t tried them yet, what in the world are you waiting for?  Oh, and Bangers does some great sandwiches too, my favorite being the Chicken Parm sub.  Smoke Pizza has an in-house made bakery section too, and we love their ranch bread, croissants and cream pies.  If, however, you have your own favorite places you are loyal to, that’s great; I’m only suggesting you try these two restaurants if you haven’t already.

Alright, back to my venting on incorrectly made, in my personal opinion, pizza.  One day it dawned on me so brightly; the pizzerias in Utah are making their crust out of focaccia bread dough. This dough is kneaded only once, punched down, topped and left to rise again; hence the thicker and bread-like texture. How do I know this for a fact?  I asked of course, and the owners gladly gave me a lecture on how Utah pizza is done; a couple of owners stated their learning came from Florida or California shops, so…   All I know is how I learned to make the pizzas written about in the trilogy.  Basically, pizza dough is kneaded twice, once before and once after a single rising. For a New York style, it is stretched out to a 1/4inch thickness after the second kneading, then topped and baked.  That is how its unique crispy crust is browned to perfection, yet each slice (a 16-inch is cut into only 8 slices) is foldable and doesn’t fall apart.

The Pizza Trilogy as it appeared in the San Juan Record:

September 25, 2019

The Pizza Trilogy – New York Style

October 9, 2019

The Pizza Trilogy - Sicilian Pizza 

October 23, 2019

The Pizza Trilogy – Chicago Style.

Now I am introducing you to the quad, the fourth style - Utah's Focaccia Style Pizza. I guess if this is what you've grown up on, have never experienced pizza from different regions, then this is the best that you'll ever find. Personally, bread is bread, pizza is pizza, and Utah style pizza leans more towards being a fancy bread than an actual pizza.

What is focaccia bread exactly?  Focaccia is a soft, fluffy, oven-baked Italian flatbread. It features a crisp crust infused with olive oil and a signature dimpled surface created by pressing fingertips into the dough before baking.  Its origin dates back to ancient Rome, and was mainly eaten sprinkled with sea salt, and dipped in olive oil.  Focaccia is usually shaped into one of three forms – round, rectangular or oval.

Cheese Focaccia

Vegetable Focaccia

 

  

Focaccia Bread

Ingredients:

3 cups flour

2 tsp. salt

1 Tbsp. sugar

1 (.25 oz) packet active dry yeast

1 and 1/3 cups warm water (110 F)

3 Tbsp. olive oil, divided by 2 Tbsp. and 1 Tbsp.

Optional Ingredients: chopped fresh herbs, shredded or grated cheeses, thinly sliced or diced vegetables, thinly sliced Italian cold cuts such as prosciutto, capicola or genoa salami.

Preparation:

Into a large bowl, sift together the flour and salt; make a well in the center of the dry ingredients. Sprinkle in the sugar and dry yeast; carefully pour in the water; let stand for 5 minutes while yeast begins to react. Add 2 Tbsp. of oil and carefully begin stirring the flour into the wet center gradually incorporating all the flour.

Place dough on floured board and knead until smooth. Brush ½ tsp. of remaining olive oil into a clean bowl; place dough in bowl and turn once to coat both sides with oil. Cover with a clean linen towel and let dough rise for one hour.

Brush a teaspoon of oil onto a jelly roll or round pizza pan. Punch the dough down and place onto the pan; press the dough out to a ½ inch thickness. Brush with remaining olive oil; with tip of index finger, or handle tip of a wooden spoon, dimple the dough in 2-inch spaces. Sprinkle or place optional ingredients on top of dough; let rise for 30 minutes.

Preheat oven to 375F; bake bread for 25-30 minutes; until browned on top. Remove to wire rack to cool slightly; best served warm.

Makes one bread.

For high altitude, adjust the amount of flour, as you would, when making basic bread.

 

There you go, bread that’s pizza, or pizza that’s bread; so long as you enjoy it, that is the only point that matters.

Mary Cokenour