Eating Rosemary - no, it's not cannabalism

Rosemary

The botanical name Rosmarinus is derived form the old Latin for 'dew of the sea', a reference to its pale blue dew-like flowers and the fact that it is often grown near the sea. It is a symbol of remembrance and friendship, and is often carried by wedding couples as a sign of love and fidelity. Sprigs of rosemary were placed under pillows at night to ward off evil spirits and bad dreams. The wood was used to make lutes and other musical instruments.

Cultivation

Rosemary is an attractive evergreen shrub with pine needle-like leaves. It's trusses of blue flowers last through spring and summer in a warm, humid environment. It will grow to a height of between 3 and 5 feet.

Propagate from cuttings of the twisted wood of non-flowering branches in early summer, or layer established branches. Rosemary can also be grown from seed. Choose a sheltered position and well-drained soil, and allow the plant lots of sun. The thick shrub tolerates clipping so that the size can be kept in check. In hot weather it will appreciate a good hosing down. In a warm climate it can remain in the same location for up to 30 years, but in climates where freezing temperatures are expected it is best grown in pots so that it can be brought indoors in winter.

Medicinal Uses

Rosemary contains a compound called rosmaricine that seems to relieve headaches the same way aspirin does, but without irritating the stomach. The oil should not be taken internally; even small doses can cause stomach, kidney and intestinal problems, and large amounts may be poisonous. Use a tea instead by placing one teaspoon of crushed dried leaves in a cup of boiling water and steep for ten minutes. Pregnant women should not use the herb medicinally as it can cause stomach cramping. Rosemary is a stimulant, so can increase blood pressure.

Rosemary contains primarily borneol, camphor, eucalyptol and pinene in its essential oils which can be irritating to the skin, yet it is used in rheumatic liniments and ointments for its soothing effect.

Culinary Uses

Rosemary is pungent and should be used sparingly. If adding to a recipe, strip the leaves from the stem and chop up finely; this would be best for chicken, fish, soups and stews. For roasting and grilling, place the whole stem on top of the food, or put the springs directly onto the coals; this would be best if using lamb or deer.

Rosemary for Remembrance

The ancient Greeks believed that rosemary strengthened memory; both scholars and students wore it in their hair to remember their studies; it was burned to help inspire the students. Rosemary became a symbol, not just of rememberance, but of fidelity, hence its use at weddings and funerals.

Lamb Stew with Rosemary

Ingredients:

4 lbs lamb, cut into 1 inch pieces

3 Tbsp flour

4 large onions, peeled and roughly chopped

1 Tbsp minced garlic

1/2 cup dry white wine

2 cups diced tomatoes

3 large sprigs fresh rosemary, or 3 teaspoons dried

1/2 lb baby carrots

1 lb potatoes, peeled, cut in half; quarter each half

1/2 tsp ground black pepper

2 Tbsp finely chopped parsley

Preparation:

Spray a large skillet with nonstick cooking spray; lightly brown lamb on medium-high heat; drain off excess oil. Mix flour with the meat, covering evenly.

Place meat in a 6 quart crock pot, and add all other ingredients, except the parsley. Put setting on low and let cook for 6-8 hours; stir occasionally. Test meat, carrots and potatoes for tenderness; when ready, serve with a sprinkle of parlsey.

Serves six.

Mary Cokenour
September 12, 2003

Fajitas – Are they an authentic Mexican dish?

The answer to that is sort of yes, and sort of no. The Spanish word “faja” means belt or girdle; and refers to the cut of meat known as “skirt steak”. The word “fajita” means a smaller version of the steak itself; the smaller strips of meat found in a fajita.

Grilling meat was not a new style of cooking for the Mexican culture, nor for America; but Mexican vaqueros (cowboys) introduced their American counterparts to their style. Many parts of cattle were discarded, such as the skirt, or given to the ranch hands in lieu of monetary compensation for their work. A historical story, done at Texas A&M University, established that this could be traced as far back as the 1930’s in Texas; hence the beginning of what is called “Tex-Mex” cuisine.

While the fajita originally contained beef, nowadays it can contain chicken, pork, seafood, or a combination of these items. Other typical ingredients served with the fajita are onions, bell and/or hot peppers, Mexican style rice, refried beans, cheese and condiments such as sour cream, salsa and guacamole. Wrapped in warm tortillas, the fajita becomes the perfect little type of sandwich; packed with food and flavors.

Fajitas
Ingredients:
2 lbs sirloin or round steak, cut into 2” x ¼” strips
2 lbs boneless, skinless chicken breasts, cut into 2” x ¼ “strips
2 large onions, cut into ¼” strips
1 large each red, yellow and green bell peppers, cut into ¼” strips
1 tsp ground black pepper
1 Tbsp garlic powder
2 Tbsp canola oil
1 dozen 8” tortillas (corn or flour)

Garnish:
Salsa
Refried Beans
Sour Cream
Shredded Mexican Blend or Sharp Cheddar Cheese

Marinade:
½ cup canola oil
½ cup white wine vinegar
2 Tbsp minced garlic
2 jalapeno peppers, seeded and diced
1 ½ minced fresh cilantro
1 Tbsp ground cumin
1 tsp ground black pepper

Preparation:
Put steak and chicken strips in two separate sealable plastic bags. Prepare marinade by placing all ingredients listed under Marinade into small bowl and whisking together. Divide marinade between the two bags; seal and refrigerate overnight. In a third plastic bag, place the onion and pepper strips, black pepper, garlic powder, 2 Tbsp oil inside; gently shake to mix together and also refrigerate overnight with steak and chicken.

When ready to make fajitas, separately cook steak, chicken and vegetables in a medium skillet on medium-high heat. Cook steak and chicken until no pink is showing; cook vegetables until tender. For the tortillas, heat a 10” skillet or stove top griddle on medium-high heat; warm tortillas for 30 seconds on each side.

Serve steak, chicken, vegetables and tortillas with items listed under Garnish, so each serving can be made as desired.

Makes 12 servings.

Mary Cokenour
May 10, 1996

Tequila's is Real Mexican.

Tequila's Mexican Restaurant
1740 E Main St # 1
Cortez, Colorado, 81321-3064

(970) 565-6868

Website: http://www.tequilasmexres.net/

Looking for authentic Mexican food? Then you need to try out a Tequila’s Mexican Restaurant if you happen to be in Colorado. There are several locations, and we’re lucky to have one, located in Cortez, Colorado, only an hour away from home. It is located in a small shopping strip across the street from the WalMart, so not hard to find. The restaurant looks small from the outside, but there is ample room inside. Going up a small incline to the reception podium, a smiling hostess will seat you at one of their many tables or booths. The wait staff is friendly and attentive, and your drink order is taken immediately. Salsa, tortilla chips and a warm cabbage slaw begin your eating adventure.

It’s the menu that might give you a bit of trouble; trouble deciding what to have that is. The appetizers (try the sampler platter if you can’t decide) are delicious and plentiful. The chicken taquitos are not the typical ones you would see in your frozen food department. They are wider with slices of tender chicken breast inside, and a mild red sauce served on top.

Main dishes are divided into categories in the menu – beef, pork, chicken, seafood, specialty dishes, combos; and everything is good!!! Once again, if you can’t decide, go with a combo where you can pick 2 or more items; refried beans and rice served with the meal. Many of the meals come with a side of diced tomatoes and shredded lettuce; tasting very fresh. Warm, soft tortillas are served in a separate covered warming dish; very nice indeed.

There are a few desserts, that is if you can fit anymore into your stomach; and we particularly love the flan and sopapillas. Also, they have an extensive drink menu, so if you’re in the mood for a cocktail, try one of their margueritas, or other mixed drinks.

Now we have been there many times, and to this date, we have only had one bad experience with the food, namely the salsa. Roy dipped in a chip, loaded up a generous amount of salsa, and got more crunch in his mouth than just the chip. There had been, in the salsa bowl, a ¼ inch metal screw. We called over the waiter, who apologized, removed the bowl and then promptly brought us a fresh bowl of salsa. Alright we thought, perhaps he’ll take a little something off the total bill for our inconvenience. Nope, we thought wrong; so that was a disappointment.

Except for that incident, the food has always been delicious, very little wait time, hot and plentiful. If you walk out of Tequila’s hungry, then that’s your fault, not theirs.

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

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.

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.