Finally, the Vegetable Garden is a Go!

For three years I have been trying to develop gardens on my property here in Monticello, Utah. The ground here is horrible; a mixture of dry dirt, sand and clay; and it didn't help that the previous owner abused, not just the house itself, but the land around it. Respect was not a priority to this person at all, but we've loved up the house and made it into a home. Not for anything, but the previous owner should have paid us for the house and land, considering everything we've had to do to improve it.  Now I've been trying to get top soil to build up the front and back yards; no luck so far. One construction company wants to charge an arm and a leg for each cubic foot; and then there are those who would rather dump good top soil into the local landfill than give it away to neighbors. Sorry, but that is retarded thinking on their part.

For the past two years, I've done container gardening for my vegetable plants. Nice concept for small spaces, but you don't get those large, beautiful and numerous veggies like you would with a garden. We found a rototiller on sale at the Home Depot in Durango, Colorado last year and put it to good use this year. Choosing a section of the yard that is bordered by the wooden fence and the home (also gets 8 hours of sun), my hubby cleaned it all up and loosened the dirt with the rototiller. Amazing the junk that was buried from years of neglect, but we did happen to find a silver and turquoise ring; and a gold and turquoise belt buckle. I wonder what other buried treasure is around here? Roy built barriers from 8 foot (4" x 4") cedar posts, two on top of each other and then secured with half inch rebar (steel posts). For drainage, we put down a layer of gravel in the designated areas and then filled it with organic soil. For a walkway, I laid down shredded cedar; it's rustic looking and smells great.

There is still about 3 feet of space from the initial garden area to the edge of the house. Roy is going to finish those off with more cedar posts; then I'll plant herb plants that I'll harvest and dry for storage.

Then the planting began; a beefsteak tomato, zucchini, straight neck yellow squash, bell peppers and hot peppers of various heat intensity. I plan on adding plum (Roma) and yellow tomato plants; the yellow tomatoes are less acidic then the red.

Now here in Monticello, we could get frost up to June 15; not good for a vegetable garden to thrive in. I had a roll of heavy duty plastic (the type used for winterizing windows), tented it over the plants and created a hothouse effect to help them survive just in case that cold snap does occur.

So now it's a matter of wait and see; fingers are crossed, but I've got a really, really good feeling about it all.

Mary Cokenour

R & F Restaurant is Welcomed Comfort.

R & F Restaurant

149 East Center Street (Route 491)
Monticello, Utah, 84535

(435) 587-2440

Website: N/A

After reading many reviews online, I was a bit hesitant about having a meal in this local establishment. However, I wouldn't be very useful at restaurant reviews if I just went by what others wrote. Camera and reading material in bag, off to R & F I went to get my own conclusions.

As I was walking up to R & F's door, I was greeted cheerily by employees standing outside; and even had the door opened for me. My hostess and waitress was Fana; and if you want to feel like a little kid in grandma's kitchen, she'll oblige you with a smile. Now I could have been a tourist passing through or a local dining alone, the employees there didn't know, but they treated me very, very well.



The interior is reminiscent of an old time country kitchen and that decor is intentional; just like the feeling of being in grandma's kitchen. The entire place is clean and that includes the kitchen area which I was allowed to visit. R & F is open 7 days a week for breakfast, lunch and dinner; 90% of the menu items are house made.


For dinner, I chose the Chicken Strips which came with a choice of potato, vegetable of the day and a cup of soup or a salad. I tried the soup of the day which was Chicken Noodle. A savory seasoned thick broth with old fashioned noodles, carrots and shredded chicken; a real stick to your ribs kind of soup. Just writing about it is making me crave more.



The chicken strips are coated in a mixture of flour and cornmeal; then deep fried to a crispy golden brown. At a half inch thick, the chicken was tender and juicy; it came with a spicy bbq sauce on the side, but you didn't really need it. The fries were crispy on the outside, fluffy inside and piping hot. The corn on the cob was hot, sweet and a perfect side for what I had ordered. No dessert for me; the meal I had just eaten was just right.

R & F is on Route 491 as you are going to or coming from Colorado; and if you're hungry, make sure to stop on in. There are many hotels and motels in Monticello, Utah and I hope they're giving their guests a hint about R & F. Oh, and if you're there on a Wednesday, stop on in for Mexican night; we're talking authentic Mexican cuisine. Whether you're a tourist or trucker passing through, or one of the locals; you'll feel welcomed comfort at R & F.

Mary Cokenour

Pancake Haus' Breakfast is What They Do Best.

Pancake Haus

196 S. Main Street (next to the Ramada Inn)
Moab, Utah, 84532

(435) 259-7141

Website: N/A

Open daily from 6:30am to 1 pm, the Pancake Haus is always busy and they focus on one type of service, Breakfast. So it's no wonder why they brag about doing it best; and I've never had a complaint.

The staff is buzzing around, but that doesn't deter them from being polite, friendly and attentive. Our waiter, Ugur, is an immigrant from Turkey and talk about being a pro; we had our coffee in seconds, and the other diners around us didn't have to wait long either. Order taken immediately after and served up about 15 minutes later; and considering how packed they were, that was fast! However, Ugur did have a few moments to answer some questions and that pleasant attitude and friendly smile never left him. We made sure to tip him very well.

So lets talk about the food at Pancake Haus; having eaten there before I can attest to the fluffiness of their pancakes, the awesome flavor of the French toast, crisp and fluffy waffles. I often favor the Pigs in a Blanket; savory sausages wrapped in those fluffy pancakes. Then there are the omelettes.


When I was there last, I ordered the Cheese Omelette with hash browns and toast (you can get silver dollar pancakes if you prefer). The omelette is large and puffy; loaded with cheddar cheese and simply delicious. The eggs were not dry and overcooked, or runny and undercooked; they were just right!


My husband had the House Omelette; eggs done up the same as mine and it was loaded inside and out with vegetables. He did not leave a scrap of omelette on his plate!

If you're looking for a great breakfast to start off your day in Moab; definitely go to the Pancake Haus. You may have to wait a bit because it's always busy, but it's worth the wait.

Mary Cokenour

Soup, Stew or Goulash; Paprikash is a Hungarian Best.

Traditionally, the Hungarian dish of Paprikash is made with chicken; the two other main ingredients are paprika and sour cream. When I first made this dish, I used turkey tenderloins I had found on sale. It came out so delicious, I didn't even try using chicken afterwards. Depending on the paprika used, the recipe can turn out to be mild and reddish in color; or spicy and brown in color. I use the mild paprika and once you add it into your skillet, you'll be amazed at how it makes your entire dish pop with color. I also add a little cayenne pepper, just enough to let you know it's there at the back of your throat, but not enough to overwhelm the entire dish.

The quantity of liquid added plus noodles or spaetzle, will help determine the final thickness of the dish. Personally, I like adding extra wide egg noodles directly into the pan; allowing the noodles to be infused with the flavors of paprika, cayenne pepper, vegetables and sour cream. If you're like me and prefer egg noodles, let me recommend a brand to you. "Amish Kitchens" of Millersburg, Ohio ( http://www.marzetti.com ) make their noodles primarily of wheat flour and eggs. They are absolutely fantastic and make the brands of egg noodles seen in supermarkets taste like garbage.

Don't be worried that there will be too much liquid at first, the noodles will eventually sop it up as they rest in the sauce.

Turkey Paprikash

Ingredients:

1 ½ lbs turkey tenderloin, cut into ½ inch strips
½ cup flour
4 Tbsp olive oil, divided in half
1 cup onion, diced
1 cup red bell pepper, diced
1 ½ Tbsp paprika
¼ tsp ground cayenne pepper
2 cups chicken stock
½ cup half n’ half
1 cup sour cream
1 lb medium size egg noodles, cooked and kept warm

Preparation:

In a plastic bag, coat the turkey with the flour. Heat half the oil in a large skillet, medium-high heat; brown turkey and set aside. In the same skillet, heat the other half of the oil; sauté’ the onions and peppers until they just start to soften.

Return the turkey to the skillet and add the paprika, cayenne pepper, chicken stock and half n’ half; bring to a soft boil; stir, reduce heat to low and let simmer for 5 minutes. Mix in the sour cream thoroughly; add noodles and toss to coat; let cook for 2 minutes.

Makes 8 servings.

Mary Cokenour

The Devil made me Cook it.

Fra Diavolo loosely translated means "brother devil", but don't expect to find this dish on a menu in Italy. This is an Italian-American invention and is basically a simple pasta sauce heated up with crushed red pepper flakes. Another facet of this dish is that it usually incorporates some type of seafood: shrimp, lobster, calamari (squid), crab, scallops and a firm white fish such as pollack, haddock or cod. The pasta served is one of the long pastas such as linguine, fettuccine or spaghetti. Considering it is not a traditional Italian recipe, I don't see why one could not substitute chicken or pork for the seafood.

First off, lets recap my Homemade Pasta Sauce:


Homemade Pasta Sauce

Ingredients:

1 large onion, diced
3 Tbsp garlic
3-28 oz cans crushed tomatoes
1-28 oz can diced tomatoes
1-12oz can tomato paste
2 Tbsp dried basil, crushed
1 Tbsp each dried oregano, thyme and marjoram, crushed
1 tsp ground black pepper
4 Tbsp grated parmesan cheese

Preparation:

Add all listed ingredients into a 6-qt crock pot (previously sprayed with non-stick spray); mix thoroughly. Set on low heat; let the sauce cook for 8 hours.

Yields about 14 cups.

Notes:

This recipe can be made on the stovetop, but should be stirred every 1-2 hours to keep sauce from sticking and burning on bottom of pot.

The long cooking time allows for the sauce to become richer and thicker. If a thinner sauce is desired, cut the tomato paste by half, leave out the diced tomatoes, and cut cooking time in half.

Now since I was making my Vegetarian Pasta Sauce yesterday, I decided to use that instead of starting another sauce from scratch. Why not? It's just the homemade pasta sauce with veggies added; just a little more nutrition thrown into the mix.

Lets put this dish together. You'll need, to serve four:

1/2 lb pasta (linguine, spaghetti or fettuccine)
2 1/2 cups seafood (a single item or combination of shrimp, crab, lobster, calamari, scallops or cut up firm white fish such as pollack, haddock or cod)
3 cups sauce
crushed red pepper flakes (1 tsp for mild, 2 for medium, 3 or more if hot or hotter)
chopped fresh parsley

Prepare the pasta according to directions. While the pasta is cooking, place a large, deep skillet on medium-low heat and add the sauce and seafood; cover. If it begins to bubble up, lower the heat to keep the seafood from over cooking and the sauce from burning.

Once the pasta is done, strain it and add it to the skillet plus the crushed red pepper flakes; toss to coat the pasta; let it all cook together for about 1 minute to allow the pasta to pick up the flavor of the sauce.

Plate it up and sprinkle the parsley over.

Could this be any easier!?!

So have a little brother devil for dinner and spice up your night. Enjoy!

Mary Cokenour

Bountiful Baskets Food Co-op.

Bountiful Baskets Food Co-op

Website: http://bountifulbaskets.org/

I was told about this great program, where every two weeks you can fill up a basket with wonderful fruits and vegetables. Not only that, but breads, oils and bulk fruits or vegetables are also available. So with website in hand, I decided to check it out for myself.

Bountiful Baskets is a cooperative run by volunteers, so no salaries to boost up the prices on the goods you buy. Items are bought at discounted prices, but they're high quality, not seconds or cast offs. I go to the Monticello, Utah distribution point every two weeks; some places have it every week, so you need to check your state and area when participating.



Still wondering if this is right for you and your family? Lets take a look at the above photo of what I just picked up on Saturday, May 12th. Bag of grapefruit, container of black raspberries, avocados, large apricots, spinach, 4 bags of carrots, mangoes, honeydew melon, apples, tomatoes, bananas (green and ungassed, so they turn yellow naturally and don't brown quickly). That was just the usual basket of 50% fruit, 50% vegetable. Then I purchased the additional Italian Veggie Pack which contained onions, garlic, fresh herbs, mushrooms, bell peppers, zucchini, lemons and eggplant. Let me tell you, I kicked myself all day for not ordering two of that Italian Veggie Pack - yes, you can order more than one of everything, depending on your need.

Right now I have a 6 quart crock pot simmering with a wonderfully scented Vegetarian Pasta Sauce and I added shredded carrots for more sweetness. The great thing about the abundance of food you receive is the ability to not only make great meals for yourself and your family, but to store the excess for later meals. Don't forget though, you can share the wealth too with other members of your family or maybe a neighbor who is in need.

So go to the Bountiful Baskets website, register and begin your journey to a more bountiful, healthy way of eating.

Mary Cokenour

Hungry? Eat some pillows.

Light, small dumplings made from semolina or wheat flour, potatoes or ricotta cheese; we're talking about Gnocchi (nok-ki). Tracing back their history to ancient Roman times, gnocchi is a popular dish, not only in Italy, but in coastal Croatia as well. The making of it is similiar to pasta making; simple ingredients of a "flour" whether a ground grain or potatoes, egg and salt. Some recipes can be quite inventive, inducing cheese, sweet potatoes, or a vegetable such as spinach into the mix.

If you're pasta making challenged like myself, there are many brands of gnocchi available on the market such as DaVinci, Colavita and Don Peppe. Sold in one pound packets, prices can vary from 4 to 8 dollars depending on the type of market you're buying from.

Gnocchi

Ingredients:

2 lbs potatoes (not baking potatoes)
1 ½ cups flour plus additional for rolling
1 egg
1 tsp salt

Preparation:

Boil the potatoes in hot salted water until fork tender. Let cool before removing skins; put through a ricer or grater into a large mixing bowl. Add 1 ½ cups flour, egg and salt and knead together until a ball forms.

On a floured board, cut dough into 6 portions; roll out each portion to a ¾ inch diameter. Cut the rolls into one inch pieces; use a fork to roll each piece.

The best way to prepare gnocchi is by finishing them off directly in the sauce you're serving them with. They will pick up all the flavors of the sauce, so you won't be overwhelmed with just a flour or potato flavor for the entire dish.

Tonight's dinner was gnocchi in a sauce of browned butter, white wine and shallots. Shallots are basically "onion candy"; a delicate scent and sweet taste that will make you smile with delight, not cry your eyes out in pain.

Browned Butter Sauce with White Wine and Shallots

Ingredients:

4 Tbsp salted butter
2 large shallots, diced
¼ cup white wine
Freshly ground black pepper

Preparation:

In a large skillet, melt butter on medium heat; add shallots and stir occasionally to make sure butter and shallots are not sticking or burning. At same time, bring a large pot of water with salt to boil.

Remove skillet from stovetop and add wine; set skillet back on stove. Add gnocchi to boiling water; gnocchi will be ready when they float to the top; about 3-4 minutes. At the same time, the alcohol from the wine will burn off and the butter will begin turning brown. Strain the gnocchi and add directly to the skillet; let cook for 3 minutes, turning the gnocchi once in the sauce.

Plate and top with freshly ground black pepper.

Makes 4-6 servings.

Mary Cokenour