Food Adventures of a Comfort Cook

Monday, March 28, 2011

Convenience Cooking? Avoid the box.

We have all done it; time is short, too much to do, so we grab a boxed meal for convenience. It could be one of those on the shelf meals that you just add meat, chicken or tuna and water to; or it could be a factory made meal from the freezer. It’s not really the cooking that takes up so much time really, it’s the prep work; the cutting, chopping, measuring. There are many items that can be found pre-cut in the freezer section of the local market: onions, peppers, carrots, potatoes, etc. Depending on what recipe you’re creating, measuring out these pre-cut items can ease your time load. Also, these items can be broken down into pre-measured ingredients, bagged together with your pre-measured meat, chicken or seafood and there you go, a homemade frozen meal just ready to go.

Many fresh vegetables can be prepped ahead also. I often buy bell and hot peppers when they are on sale. They can be chopped, sliced, diced, and/or roasted; then frozen to be readily available when needed. Carrots, peas, corn can be blanched, cooled quickly in ice water, drained and then frozen in measured amounts. Think of it as canning without using bottles, and having to buy all the tools for the process.

Veggies can also be stored in a good olive oil, refrigerated and added to salads, sandwiches or to enhance a cooked meal. No matter how you decide to store your food, you are the one who knows definitely what is in it; no labels to decipher.

Roasting Vegetables

Garlic

Without removing the papery skin, or separating the cloves, cut the top off the head of the garlic bulb; make sure to expose all of the cloves. Place the bulbs, root side down, into an oven proof glass dish. Pour 1/8 cup of olive oil over each bulb; this will keep the garlic moist and prevent a hard “skin” from forming. Bake in a preheated 300F oven for one hour. While still hot, grasp the bottom of the bulb (use an oven mitt or clean towel to prevent burning skin) and squeeze out the soft pulp. The pulp can be used for spreading on toasted bread, or adding to a recipe.

Shallots

Remove the papery skin and roots from the shallots, place into an oven proof glass dish. Coat the shallots with ¼ cup of olive oil; bake according to the garlic directions. The natural sugar in shallots will help to caramelize the olive oil on them. They can be tossed into salads, sauces or added to a recipe.

Red Bell Peppers

Make sure the peppers being used are firm to the touch; if soft, they are old. If the stove is gas, turn the burners on low and place the peppers directly on top. Use tongs to turn the peppers as the skin blackens. The peppers can also be blackened on a barbeque grill, or under the broiler. Once blackened on all sides, place the peppers in a paper bag and seal the bag; this will cause a steaming process. Once the peppers are warm to the touch, the skin will easily peel off, and the seeds can be removed. Chop, dice, slice up the peppers for salads, dressings, sauces, or added to a recipe.

Storage

Place roasted garlic or vegetables in a jar (glass for refrigerating; plastic for freezing) and cover with olive oil. If refrigerated, use within one week; if frozen, it can be stored for up to three months. To use, bring up to room temperature, as oil will be coagulated and needs to be reliquified.

Mary Cokenour

Sunday, March 27, 2011

Zax Restaurant - more than just pizza

Zax Restaurant and Watering Hole
96 South Main
Moab, UT 84532

(435) 259-6555

Website: http://www.zaxmoab.com/

Located on Rte 191, the main route through Moab, Zax is one of the more upbeat restaurants in the area; and offers a variety in the menu: Italian, Thai, American. We've tried a few of the appetizers and the Thai Spring Rolls and Beer Battered Onion Rings are a big favorite. We weren't too fond of the Hot Wings though, the skin was still mushy (some folks like it that way)and we prefer them crispy; the sauces, however, were flavorful.

The burgers are thick and juicy; the sandwiches piled high; and the dinners are not skimpy. There is a wood burning oven for the pizza making, and a soup and salad bar that has a large quantity of items to please anyone.

Last night we tried the All-You-Can-Eat Pizza, Soup and Salad for only $12.99; and it is a bargain. The variety in pizza was great: plain cheese, pepperoni, ham with pineapple, veggie, sausage, barbeque chicken, and many others we just didn't have enough room in our stomachs to try. The bottom of the pizzas were browned nicely; the outside of the crust was crispy and tasted buttery; the inside was soft. I usually don't eat the crust on pizza, but this was too good to waste. The salad and fixings in the salad bar look appetizing and tasted fresh; the soups were Beer Cheese and Cream of Asparagus. I loved the Cream of Asparagus - thick, creamy, seasoned wonderfully, and the 1/2 " pieces of aspargus melted in the mouth. Next time I just might get only the All-You-Can-Eat Soup and Salad bar if that soup is served with it.

There are three areas to sit in Zax: the bar which has televisions tuned into sports channels, the restaurant area with booths and a view of the pizza guys and wood burning oven or the patio for people watching while you enjoy your meal.

If you happen to come to Moab, Utah for a visit; and can't make up your mind what food you're in the mood for, try Zax. There will definitely be something on the menu to catch your taste buds.

Friday, March 25, 2011

Sloppy Joes are a delicious mess.

When my son, William, was adopted, one thing we noticed about him was how neat he was. He would use several napkins during a meal, wiping his mouth and hands after every bite of food. Now he was only 2 years old, and wondered why he was like this. He also was completely potty trained (hooray!), but he also hated to get his clothing dirty. Inquiry time; and we found out that the orphanage in El Salvador had trained him to be this way. They wanted to make sure that American couples would not find any fault with the "perfect" children they were training, and try to return them. Seriously!?! This was rather disturbing to us in so many ways; the most being that they were not allowing to let a child be just that...a child.

It took us awhile to get him comfortable enough with the concept that it was ok to get dirty. Playing in the park, rolling down a grassy hillside, stomping through rain puddles were intended to be fun, and messy. Having fun with, and therefore enjoying, food was ok too, even if it was something that got you messy. Sloppy Joes is one of the ultimate messy foods; no matter how careful you are, the insides come gushing out of the bun when you hold it in your hands. Eat it with a fork? What fun is that!?!

Sloppy Joes is an easy meal to create; one pan on the stove, or in the crock pot. While basic ingredients are meat, tomatoes and a sauce; other veggies can be added to boost up the nutritional value...and it's fun to eat!!! It can be stretched to feed a large family; especially with the addition of a side salad or macaroni and cheese. I made a crock pot of it last night for dinner, and Roy couldn't wait to dive in. Umm, to eating the Sloppy Joes, not the crock pot itself; just want to clarify that.

So here's to messy eating; pass the napkins whenever.

Homemade Sloppy Joes

Ingredients:

3 lbs lean ground beef

1 small onion, diced

¼ cup diced red bell pepper

1 Tbsp non-salt seasoning mix

1 Tbsp. minced garlic

1 can (14.5 oz) diced tomatoes with green chilies, drained

1 can (14.5 oz) diced tomatoes, drained

1 can (6 oz) tomato paste

4 cups barbeque sauce (KC Masterpiece, Bullseye, Sweet Baby Ray’s)

Preparation:

In a large skillet, high heat, brown the ground beef. When partially browned add diced onion, bell pepper, seasoning mix and garlic; mix well and fully brown meat.; drain off the excess oil. Place in a 4-qt crock pot; add in remaining ingredients and stir well.

Low heat – will cook in 4-5 hours.

High heat – will cook in 2-3 hours.

Makes 12 servings.

Mary Cokenour

07-01-06

Thursday, March 24, 2011

When life gives you lemons,

The saying ends with, “make lemonade”. That’s all well and good if you’re thirsty and in the mood for a tangy drink. Right now I’m in an angry mood; at other people, and at myself. A while ago I was alright for doing some favors for some folks. I was traveling back and forth between two towns, so it was on my way anyway. I don’t do that traveling so much anymore, maybe once or twice a month. That hasn’t dawned on these folks; well people, I have one thing to say, “Have you not noticed the price of gas lately?!?” It’s not just that; the favors have turned more into demands. When a favor is asked, the person being asked has the option to say yes or no. Now it has become, “I need you to do this!”; no option anymore, just a command.

Secondly, I once asked these folks to come on up my way, and do a favor for me. The response I got was, “We don’t have the time to waste.” Excuse me?!? So basically, what I’m being told is, it’s ok for me to waste my time and gasoline, but don’t expect the same from us. Hmm, interesting. So I’m basically angry about all this; and angry at myself for being the nice person too many times, and not stopping the favor doing earlier on. Sometimes it was an inconvenience, but I just let it slide…that was my fault, and I should have spoken up sooner.

I’ve experienced this in the past, and I guess people will say, “Well, that’s what you get for being nice.” I know and the next time I’m asked to do a “favor”, I’ll say no, and one of two things will happen. Number one, it will be ok, no big deal, maybe even an apology that I was taken advantage of a little. Number two; I’ll suddenly become the “not so nice person”, the bad guy who doesn’t want to help another person out. Let me tell you, I get more number two dumped on me than number one….pun intended. Oh well, we shall see, what we shall see.

Ok, I’ve gotten all this off my chest. Breathing deep and feeling a little better. Nirvana, however, is still out of my reach right now. Let’s take those lemons and make something a little tastier for the soul.

Lemon Sesame Chicken Stir Fry

Ingredients:

4 Tbsp sesame oil, divided
1 lb boneless, skinless chicken breasts, cut into ¼ inch strips
1 red bell pepper, cut into ¼ inch strips
1 cup broccoli florets, rough chopped
½ cup thinly sliced mushrooms
¼ cup lemon juice
1 Tbsp white wine vinegar
½ tsp sugar
½ tsp cornstarch
1 Tbsp toasted sesame seeds

Preparation:

Heat 2 Tbsp sesame oil in Wok, or large skillet, on high heat; brown chicken and remove. Add remaining oil; bring up to temperature before sautéing bell pepper, florets and mushrooms. Remove vegetables when they first begin to soften; want them still somewhat firm.

In same Wok, or skillet, add lemon juice, vinegar, sugar and cornstarch; mix and bring to boil. Reduce heat; add back chicken and vegetables, mix to coat with sauce; let cook for additional 5 minutes.

Before serving, sprinkle with sesame seeds.

Makes 4 servings.

Mary Cokenour

Wednesday, March 23, 2011

Vietnamese Flavors

Vietnamese Cuisine

Vietnamese cuisine is defined by the region from which it originates: Northern, Central or Southern Vietnam. Many ingredients are commonly used in all three regions: fish sauce , soy sauce, rice, fresh herbs , fruits and vegetables. The fresh herbs commonly available are: lemongrass , mint , Vietnamese mint , long coriander and Thai basil leaves.

In Northern Vietnam, the colder climate limits the availability of many herbs, spices, fruits and vegetables. To obtain a spicy element to the cuisine, black pepper is used instead of chilies. It is also not bold in any one element of tastes (sweet, salty, spicy, bitter, or sour), but light and balanced with flavors. While beef, pork and chicken are fairly limited, freshwater fish, crustaceans, and mollusks (prawns, shrimps, crabs, oysters, mussels) are more widely used. Many popular dishes of Northern Vietnam are crab based; fish sauce, soy sauce, prawn sauce, and lime are among the main flavoring ingredients.

In Central Vietnam, the mountainous terrain creates an abundance of spices and chilies which provide more heat to recipes. Hue, once the capital of the last dynasty of Vietnam, maintains the culinary tradition of highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine.

In Southern Vietnam, the warm weather and fertile soil enable the growing of a wide variety of fruits and vegetables; as well as livestock breeding. The cuisine is flavored with more exciting additions such as garlic, shallots, and vibrant fresh herbs. Sugar and coconut milk are also more often used in Southern cuisine dishes; being influenced by foreign cuisines such as China, India, Thailand, and even the French.

Beef Pho

Pho, pronounced “phuh” (the ph sounds like “f”), is a Vietnamese noodle dish. Primarily beef is used for the dish, and it serves as a meal that can be eaten at any time (breakfast, lunch or dinner)

Ingredients:

1 (8 oz) package rice noodles

2 qts beef broth

½ lb raw rump steak, thinly shredded

1 small onion, peeled and chopped into rings

6 Tbsp. fish sauce

¼ tsp minced garlic

2 fresh hot red or green chile peppers, cut into rings (optional)

½ of a green onion, diced

4 Tbsp. finely chopped fresh cilantro and mint

4 iceberg lettuce leaves, washed and finely shredded

Preparation:

Soak the noodles for 30 minutes in warm water, until just soft; drain and keep warm.

In a large stockpot, on medium-high heat, bring the beef broth to a boil; add shredded beef and onion rings, cook for 5 minutes. Reduce heat to low; add in fish sauce and garlic; cook another 5 minutes.

Ladle beef, onions and broth into bowls; add noodles, chile rings, green onion, cilantro, mint and shredded lettuce.

Makes 4 servings.

Mary Cokenour

March 23, 2011

Tuesday, March 22, 2011

An ear of corn speaks volumes.

There are many things that are simply good as is, and you don't need a good reason to want them. A bowl of steaming mashed potatoes, butter oozing over the creamy spuds. A slice or two of toasted bread smeared with cream cheese and orange marmalade; fruity, rich and that satisfying crunch of the toast. No matter the weather, no matter the season, or what holiday has rolled around; these are the things that make us feel good; there's that comfort food again.

Some of our most satisfying comforts come from a versatile vegetable, Corn. Delicious fresh when grilled and coated with garlic or honey butter; or boiled in milk to bring out that rich sweetness. Added to casseroles for the taste and crunch it can provide. Around the world, corn is used in various forms to create a basic staple, or an awesome gourmet dish; and today I'm going to cover some of that.

Dried Corn – Cornmeal, Grits and Polenta

Cornmeal is corn ground to a fine consistency; used in baking, as in cornbread or hushpuppies; for dredging when frying, or the making of tortillas. Grits, a word that comes from the Old English “grytta” meaning a coarse meal and as the name implies, gritty; these are a staple in most Southern USA dishes; served for breakfast, lunch and/or dinner. Polenta, what was known as a peasant food in Italy, was often cooked in a copper pot called a paiola; the grind is somewhere between the consistency of cornmeal and grits; used in baking, or a side dish similar to mashed potatoes.

Using the process of milling called “Stone Ground” retains some of the hull and germ of the corn, lending more flavor and nutrition to recipes. It is more perishable, but will store longer if kept in an air tight container and refrigerated.

Basic Grits

Grits have a creamy texture similar to porridge or moist oatmeal. This can be eaten alone, as a side dish, or as part of a larger recipe.

Ingredients:

4 cups water

2 Tbsp butter

1 tsp salt

1 cup stone ground grits

Preparation:

In a large saucepan, on high heat, bring the water, butter and salt to a boil. Gradually add the grits, return to a boil; reduce heat to low. Cook the grits, stirring occasionally, so that they do not stick or clump; they are done when the texture is creamy, about 25-30 minutes. Season with additional salt and butter to taste, if desired.

Makes 4 servings.

Notes:

Additional seasonings: ½ tsp ground black pepper or garlic

If adding cheese reduce water to 2 cups, add in 2 cups milk; cook grits according to instructions. Add ½ cup shredded sharp cheddar cheese plus 2 additional Tbsp butter to grits; whisk to fully incorporate.

Basic Polenta

Ingredients:

6 cups water

2 tsp salt

1 3/4 cups stone ground cornmeal

3 Tbsp unsalted butter

Directions:

In a large saucepan , high heat, bring water to a boil ; add salt. Slowly whisk in the cornmeal; reduce heat to low; cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from heat; add butter; stir until fully incorporated.

Makes 6 servings.

Notes:

Polenta can be served as is, or spread in a parchment lined baking pan, cooled in the refrigerator and cut into shapes.

Additional ingredients to make it more savory: ½ cup of minced mushrooms, red onion or both; sautéed in butter before adding.

Use chicken broth instead of water for a richer flavor.

Reduce water to 4 cups; add 2 cups milk, follow cooking instruction; and then whisk in ¾ cup shredded Parmesan cheese.

Cornbread

This is a basic recipe for cornbread. Chile peppers, such as jalapeno, and/or cheese can be added; the amount is up to the baker. Personally, if making a cornbread with chile peppers, I only add one fine diced for each loaf being made. I do not want the flavor of the cornbread itself to be overpowered.

Ingredients:

1 Tbsp melted, unsalted butter

2 cups all purpose flour

2 Tbsp baking powder

1 tsp salt

2 cups yellow cornmeal

½ cup sugar

1 cup unsalted butter, softened

2 cups milk

2 large eggs, beaten

Preparation:

Preheat oven to 400F. Brush two 9”x5”x3” loaf pans with the melted butter.

Into a large bowl, sift together the flour, baking powder and salt. Add in the cornmeal and sugar, mix well. Cut the softened butter into the dry mixture until it forms a coarse meal.

In a medium bowl, whisk together the milk and eggs; mix with coarse meal until a smooth batter forms. Divide the batter between the 2 loaf pans.

Bake for 50 minutes, or until a toothpick comes cleanly out of the center. Cool the pans on wire racks for 15 minutes before turning the loaves out. The cornbread can be served warm or cool. To store, wrap in plastic wrap and it will keep for 2 days in a cool, dry place; or it can be frozen for up to 2 weeks.

Makes 2 loaves.

Mary Cokenour

November 1, 1997

Sunday, March 20, 2011

Comfort Food is Feel Good Food.

What exactly is comfort food? I'm not going to look up an official definition; I don't think there should be one. Comfort food should be exactly what it is called; a food that brings comfort. That means something different to everyone for the most part; memories from childhood, or learning to cook by a loved one's side; or even cooking a meal for someone you love for the very first time. It's food that not only feeds the body, but the mind and soul. Comfort food can be as simple as a tuna fish sandwich, or as complicated as Beef Wellington; it has a special meaning for the person eating it, as well as the person who made it.

I was up at 4:15 am this morning; Tippy needed to go potty, and I wasn't going to make the little guy suffer. Opening the backdoor to the yard, I noticed the brilliant light coming from the dark sky; I finally had my chance to see the extreme super full moon. Couldn't really see it last night, the sky was amass with cloud cover; the wind howling, the trees buffeted; and so I thought I had missed my chance. As usual, the full moon out here is large; one could imagine just reaching up and plucking it out of the sky; it looks that close. However, it now had an aura surrounding it that traveled outward till it was finally swallowed up by the dark; an amazing sight.

What has all this to do with comfort food, why the idea of comfort of course. I couldn't get back to sleep, so worked on household chores till 9am; woke Roy up, and got us going to Cortez. We breakfasted at Denny's, got gas at the Shell station (3.40/gallon - a bargain!), and did our grocery shopping at Walmart. Around 4pm, back home of course, it was time to think about dinner. The weather was once again dreary, the sky cloudy, the wind being a bully; the perfect kind of day to want comforting. What to make, what to make, so many choices. I've got chicken, bbq sauce, cheese and macaroni....Chicken Monterey and Creamy Macaroni and Cheese. Feel good food.

I remember when I first made Chicken Monterey; we were on vacation in October 2008, staying at Roy's mom's home in Moab. I found the recipe in a magazine and wanted to try it out. Now normally it has bacon in it, but his mom doesn't eat any pork products, so I needed to readjust the recipe. She loved it, and it is still one of her favorite recipes. See, when I cook meals, I make sure to make extra and send it to her; my simple way of just sharing the love. This is a great memory, and a good example of the concept of comfort food.

Ok, enough droning, and here are my recipes for today:

Chicken Monterey

Ingredients:4 boneless, skinless chicken breast halves
1 cup barbeque sauce (KC Masterpiece, Bullseye or Lea & Perrins)
2 Tbsp olive oil
½ cup each green and red bell peppers, diced
½ cup onion, diced
½ cups mushrooms, diced
½ cup tomatoes, diced
1 cup fat free cheddar cheese, shredded
Finely chopped parsley, for garnish

Preparation:Preheat oven to 350 F.

Spray a skillet with cooking spray; on medium-high heat brown both sides of the chicken breasts (about 2 minutes each side), but do not cook all the way through (cooking will finish in the oven). Remove chicken from skillet; pat dry. Brush both sides of chicken with barbeque sauce and set into an 8” x 8” baking dish (pre-sprayed with cooking spray). Pour remaining barbeque sauce on top of chicken in the dish.

While the chicken was browning; put the olive oil in a smaller skillet; set onto medium-high heat; put in the peppers and onion. When they just begin to soften, add the mushrooms, and let cook for another 2-3 minutes; do not let the vegetables brown. Remove from heat and add the tomatoes. Spoon the vegetable mixture on top of the chicken; top with cheese. Place into oven and let cook for 15-20 minutes; cheese will be bubbly, and chicken cooked through.

Remove to serving platter and sprinkle parsley on top.

Makes 4 servings.

Creamy Macaroni and Cheese

INGREDIENTS:

4 cups uncooked large elbow macaroni

8 tablespoons butter

8 tablespoons flour

1 teaspoon salt plus 2 Tbsp

½ tsp ground black pepper

1 cup milk

2 cups heavy cream

1 cup hot macaroni water

1/2 cup each goat cheese, shredded sharp cheddar, shredded Monterey jack, shredded mild cheddar

PREPARATION:

In large stockpot, on high heat, bring water to boil for macaroni.

In another large stockpot, melt butter over medium heat; stir flour into the butter until smooth and bubbly; stir in 1 tsp salt and pepper. Switch to a whisk; gradually add milk and heavy cream, whisking constantly. Water for macaroni will be at a boil, add uncooked elbows to pot with 2 Tbsp salt.

Add ½ cup of cheese and whisk until well incorporated; repeat process until all 4 cheeses have been incorporated. Take 1 cup of macaroni water from pot; whisk into cheese mixture; remove from heat. Drain cooked macaroni, add to cheese mixture and mix well; cover and let rest for 15 minutes before serving.

Makes 8 servings.

Mary Cokenour

Pages

Monday, March 28, 2011

Sunday, March 27, 2011

Friday, March 25, 2011

Thursday, March 24, 2011

Wednesday, March 23, 2011

Tuesday, March 22, 2011

Sunday, March 20, 2011