Another Pajama Day

I do not envy people who work second or third shifts; did it for eight years, and hated it. Roy did it for 4 years and was not too happy about it either.  However, for all the disdain we felt for the hours, the money and benefits were just too good to give up, so we plodded on.  Mine was also a cushy job; no management watching constantly, only one other coworker, and most of the time we just sat around listening to music, surfing the net, or reading.  Not much to really do when working in a computer server room, and testing programs.  When the financial institution aka “large east coast bank” 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 huge bonus for staying on until the company was finally done with the computer operations department.

Roy was soon laid off from his graphic design position too, so we needed to make plans and quickly.  We had made a five year plan, but the layoffs forced us into a two year 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 are going to live here."  October 2008, we took a two 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 a dumpy handyman special, and we had to put a lot of work, and money, into the house to get it livable for us.  Far from being our dream home, but it had to do.

I have gone on another one of my tangent’s here, so back to working nights.  No matter how many years done, one just cannot get used to sleeping during the day, feeling no sunlight, or missing experiences in the outside world.  We were always tired, mainly due to neighbors who knew we worked nights, but were obsessed with lawn care.  We never really had a full weekend off.  Saturdays were usually spent sleeping part of the day, and then trying to get everything done we did not do during the week.  Sundays we were still playing catch up on chores; then suddenly, it was back to work.

Roy and I have had several jobs since moving to Utah.  While I always worked day shift, he works swing shifts, but it is not as bad as the job in PA was.  We were able to actually have a real pajama day occasionally.    Staying in night clothes, watching movies in bed and basically doing squat all day, and not caring at all.  There is just one main problem, we do not want life to pass us by; do not want to miss anything.  We start out with a pajama day, and then suddenly get dressed in our adventuring clothes, and off we go!

With Covid-19, well pajama days seem to be almost every day, for me at least.  Roy’s an “essential” worker, so his schedule has not really changed much.  But, in essence, do not let life pass you by just cause you can; seize the days and enjoy them.  But once, every once in a while,

give yourself a pajama day cause you earned it.

Originally, my friend Jena, who still lives back in PA, shared this recipe with me.  Came off the back of a soup can, so you know I had to play with it.  Once completely baked, it would not win a fashion award once served, but who cares!?!  This dish is delicious, satisfying and just one of the yummiest recipes I have ever made.   Having a pajama day?  You deserve a serving of this in your belly.

Chicken Enchilada Casserole

Ingredients:

2 whole chicken breasts, deboned, skinned, cooked and diced.

3 Tbsp. chili powder

1 (10.5 oz.) can cream of chicken soup

1 (10.5 oz.) can refried beans

1 (15.5 oz.) jar mild or medium heat, chunky salsa

1 cup sour cream

2 cups grated Mexican style cheese (1and1/2 cups + 1/2 cup set aside)

1 package (10 in package, 6” or 7” diameter) 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 (round or oval), 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.  Cover with aluminum foil.

Bake for 45 minutes; remove foil and bake additional 15 minutes, until top is slightly brown, and mixture is bubbling. Let rest 15 minutes before serving.

Serves 6-8.

It's not gourmet restaurant fashion pretty, but you will be going back for seconds.  I don't know anyone who would choose pretty, but disgusting food over "it ain't pretty, but so delicious" food.  Well except pretentious people who show off, by spending loads of money, buying "a name" over quality.

Note: The chicken can be boiled, baked in the oven, or purchased pre-cooked.  I make mine by preheating the oven to 350F.  Slice the breasts in half lengthwise (now have 4 pieces), season both sides with salt, ground black pepper and paprika (just a sprinkle of each seasoning on each side of the chicken).  Bake for 20 minutes…the chicken will be fully cooked and juicy, so you will be tempted to eat it.  Don’t!  Dice it up and add to your casserole mixture instead.

Hint:  You can always cook up more chicken, dice it up, add mayonnaise and now you have a delicious chicken salad for sandwiches.

Mary Cokenour

Fish Without the Deep Fry.

I have to admit, with all the hoarding, due to Covid-19, I was able to score supplies that the hoarders ignored.  One such supply was bread crumbs - plain, Italian seasoned, and Japanese Panko.  Not only had the prices not gone up, but there was no limit, so purchasing six of each was easy.  Now some of you are thinking, "Wow, that's way too much to have in stock.".  Maybe for you, but not in my household, as we use them with many, many recipes.

However, the price of cooking oils has gone up dramatically, so the next best cooking technique is oven frying.  The coating still comes out crunchy when the bread crumbs used is the Panko.  The oil used is non-stick cooking spray; no oil absorbed by the fish, and it doesn't stick to the baking pan.

The fish recommended for this is a firm, white flesh fish such as pollack, haddock or cod.  Basically the same type of fish that could be battered, then deep fried.  I have done it with catfish, but the cooking time is longer with the fillets being very thick.  Or it could be cut in half lengthwise, but it's catfish, and who does that!?! 

I have to give kudos to the hoarders.  Being a bunch of selfish low lives, has definitely forced home cooks to become creative.

Oven Fried Fish

Ingredients:

2 lbs. firm white fish (haddock, cod, Pollack), about 6-8 pieces

2 cups milk

2 eggs

4 cups flour

1 Tbsp. salt

1 tsp. cracked black pepper

1 Tbsp. crushed dried dill

1 Tbsp. crushed dried parsley

4 cups Panko

Preparation:

Preheat oven to 400F; spray jelly roll pan with nonstick cooking spray.

3 wide shallow bowls

#1 – whisk milk with eggs

#2 – mix flour with salt, pepper, dill and parsley

#3 – Panko

Coating sequence

Immerse fish into #1.

Coat both sides of fish with #2.

Immerse into #1 again.

Coat both sides of fish with #3.

Place on sprayed baking pan.

Repeat sequence with each piece of fish.

Bake in oven for 20-30 minutes, dependent on thickness of fish.  After 20 minutes, insert fork into center to test for doneness (flakes up easily).

Makes 6-8 servings of approximately 4 – 4.5 ounces each.

Add a simple side salad for a complete meal.

 Mary Cokenour

Comfort During Isolation.

Day 10, or is it 11…12, I have lost count, of quarantine.  Once again I have been asked to share a homemade meal, I posted about on Facebook.  I am sorry, but with my husband being an “essential” employee, we worry daily if he will become infected.  As much as I want to say yes to sharing, I do not know how I would handle the guilt, if someone became ill, due to being kind.

This is what life has come down to during the Covid-19 crisis.  Will the virus infiltrate our bodies; when will it be safe to go to a store or restaurant without worrying? Will the situation worsen to the point of having the military closing off highways, and nightly curfews?

My husband and myself post funny videos on Facebook, make up funny memes.  Laughter will lighten the mood, chase the tendrils of fear from lodging into the brain…we hope.  I encourage folks to watch my food vlogs on Youtube, few as they are.  I am a character, you will laugh while learning to cook and/or bake.

There are many articles being written about the virus; some with updated and factual information.  Some seem to be taken from a science fiction novel, and we wonder when the zombie apocalypse will be announced.  Health, state and other governmental agencies seem to have the best information.  Your cousin, coworker, neighbor down the street?  Not so much; do not take too much heed to rumors, especially when they seem to wallow in fear.  I am sure you have heard this many times, so off the soap box I descend.

So now to some comfort cooking that can easily be made at home; a savory soup for lunch or dinner.  This recipe almost became a product of the Progresso company, but it contained two, too many ingredients, so did not make the cut.  Cannot win them all, but you never know if you do not try, right?  The meatballs are a mixture of beef and turkey; the turkey actually gives a more tender texture to them.  An all-beef meatball has been tried, but seemed to be a bit too firm, when matched with the tender vegetables.  We have found that no other side is actually needed with this soup, no crusty bread or simple side salad; it is an all-in-one meal.

Once again, bored children at home; bored to insanity yourselves…be creative.  Write poetry or short stories; paint, draw or sketch pictures; stick figures count!  When it comes to meals though, become a master chef or baker, even if it is only in your own mind.  Children can be your sous chef, and who knows, one day they may even graduate from a culinary institute like the C.I.A.!  Never say never; chin up; especially when stirring the soup.  Yes, do not put your face into the pot, especially when the liquid is bubbling.

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 in 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 quart 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.

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.

Mary Cokenour

Hoarders and Ramen Noodles.

Still trying to figure out why hoarders need, cases of paper towels and toilet paper, to ward off the Coronavirus aka Covid-19.  Then there are the food hoarders who obviously need Ramen noodles to survive the "Stay Home!" order.  I have to thank these hoarders, as they seem to have a craving for the chicken and beef flavored noodles.  The shrimp flavored?  Plenty of those on the shelf, and I can make some tasty meals with these.

That’s exactly what I did for lunch today; pulled together some things out of the seasoning cabinet, freezer and pantry.  As I added them to my Wok, I mentally figured out the amounts and what the combination would taste like.  After all my years of cooking and experimentation, I’ve gotten rather good at this method.

Technically, the recipe I made should give six to eight servings.  In my home, make that four to six; yeah, it’s that good, and very easy to create.

Stovetop Shrimp Ramen

Ingredients:

5 cups water

2 Tbsp. soy sauce

2 Tbsp. sweet chili sauce

3 packages Ramen noodles, shrimp flavor

1 lb. peeled & deveined shrimp (medium size)

1 (10 oz.) package sugar snap peas, thawed

Preparation:

In Wok, or large skillet, high heat, bring water, soy sauce, chili sauce and contains of Ramen seasoning packets to soft boil.  Add in Ramen noodles, shrimp and snap peas; stir together and bring back to a boil.  Reduce heat to low and let simmer for 10 minutes.

Makes 6-8 servings.

Mary Cokenour

Pie, No, Cake, No, What Is It?

What dessert is called a pie, but is truly a cake? The answer is Boston Cream Pie which is actually a cake which had its layers baked in pie tins known as "Washington Pie Plates".  This dessert was created by French Chef Sanzian to commemorate the opening of the Parker House Hotel in 1856.  Now the dessert he created was more elaborate than what we typically see in Boston Cream Pie or Cake, both names are commonly interchanged, today.

Instead of pie plates, a 9 or 10 inch springform pan is used to bake the cake which is then divided into two layers.  The Boston Cream Cake is not a dessert that can be made at the spur of the moment; there are four crucial steps.  First the sponge cake, denser and less crumbly than regular vanilla cake, needs to be mixed together and baked.  Secondly is the pastry cream; a thick, rich pudding containing corn starch to help it hold up under the weight of the top layer of cake.  Third, and oh so important, is the chocolate ganache; made from a cooked combination of chopped chocolate and heavy cream which cools quickly to make a rich, firm topping to the cake.  Typically for the ganache, milk or semi-sweet chocolate is used, but I prefer Ghirardelli Bittersweet Chocolate.  It melts quickly, the texture is smooth and the sheen is glossy; the bittersweet chocolate complements the pastry cream and sponge cake wonderfully.  Step four is the construction of the cake, not too difficult and the results are worth waiting for.

Why this dessert cannot be a spur of the moment decision to make is that the cake and cream should be cool before the layering process begins; otherwise you will be looking at one hot mess oozing off the plate.  Now wait, let me correct myself a bit; this can be made spur of the moment by using a premade pound cake and instant pudding; might look pretty, but it won't taste the same as the authentic cake.

Boston Cream Pie (Cake)

Step One: The Sponge Cake

Ingredients:

3 Tbsp. melted butter, cooled to room temperature

6 large eggs

1 cup sugar

3 tsp. pure vanilla extract

1 cup flour, sifted

1/4 tsp. salt

Preparation:

Preheat oven to 350F.  Using parchment paper, cut a circle to line bottom of a 9 or 10 inch springform pan.  Smear a little butter onto bottom and sides of pan first, sprinkle a light dusting of flour; put parchment paper circle on pan bottom and lightly smear butter on the paper.

In a large bowl, mix the melted butter and sugar together until fluffy and a yellow color.  Add the extract and half the flour; mix for one minute before adding remaining flour and salt; mix to incorporate well. Pour batter into pan and bake for 25-30 minutes; top will be golden brown and spring back when lightly pressed. Remove from oven and let cool on a wire rack; do not attempt to remove the springform pan.

Step Two: The Pastry Cream

Ingredients:

3 1/2 cups milk

4 large eggs

3/4 cup sugar

1/8 tsp. salt

1/4 tsp. corn starch

3 Tbsp. flour

3 Tbsp. cold butter, cut into small pieces

3 tsp. pure vanilla extract

Preparation:

While the cake is baking, make the cream by first heating the milk, medium heat, in a large sauce pan till hot, but do not boil or scald.

While milk is heating, lightly beat together the eggs, sugar, salt; sift together the corn starch and flour and gradually mix into the wet ingredients till well incorporated.

Gradually begin mixing in the hot milk and mix together for a minute; place entire mixture back into the sauce pan.  On high heat, begin whisking the mixture; it will begin to thicken and boil; continue to whisk for 3 minutes.  Remove from heat, add the butter and vanilla and continue to stir until butter is completely melted and incorporated.  Place mixture into a large bowl, cover with plastic wrap and refrigerate for 4 hours.

Step Three: The Chocolate Ganache

This step should not be done until you are ready to put the cake together; the chocolate cools very quickly and will harden in the pan if you wait too long to pour it onto the cake.

Ingredients:

1/4 cup heavy cream

1 cup chopped chocolate (milk or semi-sweet is traditional; bittersweet is my personal choice)

Preparation:

In a small saucepan, medium heat, heat the cream until bubbles just begin to form around the rim of the pan. Add the chocolate and stir until partially melted; remove from heat and continue to stir until smooth. The ganache will thicken as it cools.

Note: to make a dipping sauce for fruit, use 1/2 cup chopped chocolate to 1/4 cup heavy cream; it will still be thick, but not harden as it cools.

Step Four: The Construction

Remove the cake from the springform pan and the parchment paper from bottom of cake; cut cake horizontally to make two separate layers; place one layer on serving platter.  Evenly spread the pastry cream over this layer of cake.  Place the second layer of cake over top.

The ganache should have just been made, so be ready to use a spatula to scrape it out of the pan onto the top of the cake and spread it evenly over the top.  Do not worry if some of it oozes down the side; it just adds more character to your cake.  The ganache will become firm quickly, so you can serve the cake immediately, or refrigerate it, so the flavors will meld together.  It would be better to place a few toothpicks in the top before wrapping the cake in plastic wrap; otherwise the ganache will adhere to the wrap.

Servings can be 8-12, depending on the size of the slices you are cutting.  For us, bigger is better.

As we are all aware, we are in a national medical crisis; people are at home, worrying over the situation, many with children.  This is a time in which you can help yourself, and your family, by being creative and learn things together.  Cooking and baking teach math, logistical, constructive, and creative skills; things that children will need as they mature, and grow into independent adults.  Maybe you are by yourself, then do things special for yourself; things that will make you smile and feel happy.

Fear is the mind killer, and as with all things, this too shall pass.  Be safe.

Mary Cokenour