Multiple Personality Disorder Muffins aka Morning Glory Muffins.

Good morning, how about a warm, freshly baked muffin; one with multiple personalities?  That is exactly what the Morning Glory Muffin is all about; an “everything, but the kitchen sink” recipe.  The long list of ingredients starts out as carrot cake with raisins, then becomes Hawaiian with coconut, and ends up with apples and cinnamon for that all American pie. Walnuts are added in, just to prove it is nuts.  There you have it, a muffin with multiple personality disorder.

Morning Glory Muffins were created by Chef Pam McKinstry, of the Morning Glory Café, which was open from 1979-1982, on Old South Wharf, Nantucket, MA.  The recipe was printed in Gourmet magazine in 1981, but was so popular that it was re-printed in the October 1991 issue.  It was part of an article called “25 Favorite Cookies, Muffins, and Quick Breads”; these were recipes which were collected, from all of their past issues, in celebration of the 50th anniversary of Gourmet Magazine.

Pamela A. McKinstry wrote two spiral-bound cookbooks of recipes from her restaurant, Sconset Café, which still exists under different owners (https://sconset-cafe.business.site/).  On page 8, of A Kitchen Collection: Sconset Café—a village café on Nantucket Island (1985), is the recipe for Morning Glory Muffins. The second book is called Kitchen Magic on Nantucket: Recipes from the Sconset Café (1987).  While I personally could not find either cookbook, for purchase online (out of print/none available for resale), one of the 5-star reviews read, “amazing morning glory muffins”.

My own personal interest with the muffin began at our local Maverik.  Needing something for breakfast, being on the go, why not a yummy muffin?  Reading the labels, I spied Morning Glory, and it peaked my interest further.  Was this one of those baked goods that included an infusion of flowers, like roses and pansies, but using morning glories?  I saved the container, for label reading later on, but scarfed down that muffin; sweet, moist, packed with surprise after surprise of flavorful additions.  But to be objectively fair, I purchased another muffin, the next day, gave it to Roy for his eating enjoyment, and most especially, his opinion.  Result? Find a recipe and bake them up, baby! Oh, no flowers were used in the making of this muffin.

Since we do live at high altitude, especially compared to Massachusetts, I added in three tablespoons of flour.  I still achieved the required wet, sticky batter; however, instead of 12 muffins, it was stretched out to 15.  No complaints there!  I did take a few up to San Juan Record, for taste testing, and just to be nice; and did receive a couple of rave reviews myself.

With this muffin recipe, the prep work is worth the delicious result.  Morning Glory Muffins, a muffin with multiple personality disorder, that will make your day bright, and your smile wide.

Morning Glory Muffins

 Ingredients:

1 and 1/4 cups granulated sugar

2 and 1/4 cups all-purpose flour

2 tsps. baking soda

1 Tbsp. ground cinnamon

1/2 tsp. salt

1/2 cup sweetened shredded coconut

3/4 cup raisins

1 large apple peeled and grated

1 (8 oz.) can crushed pineapple drained and pressed dry with paper towels

4 medium carrots peeled and grated (about 2 cups)

1/2 cup walnuts toasted and coarsely chopped

3 eggs

1 cup vegetable oil

1 tsp. pure vanilla extract

 

Preparation:

Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease a 12-cup muffin tin.

In a large bowl, whisk together sugar, flour, baking soda, cinnamon and salt. Add coconut, raisins, apple, pineapple, carrots, and walnuts and stir to combine.

 

In a small bowl, whisk together eggs, oil, and vanilla until smooth. Gently add to the rest of the ingredients and stir carefully to combine (do not overmix).

 

Batter will be wet and sticky.

Using a greased ⅓ cup measure, portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of the muffin comes out with just a few crumbs attached, about 25-35 minutes, rotating the pan half-way through baking.

 Let the muffins cool in the pan for 5 minutes then flip out onto a wire rack and let cool for 10 minutes before serving.

Makes 12 Muffins.

Mary Cokenour

 

 

 

 

 

 

 

 

Doing Indian in Native American Lands.

Before anyone gets their knickers in a twist, let me ease your minds by stating that the title, and subject matter, are not even close to being politically incorrect.  Though we live in Utah which is most definitely Native American lands (primarily Ute and Navajo), doesn't mean we cannot enjoy Indian (and that is from India) cuisine. Fooled you good, did I not? We are here to enjoy cooking, so let’s leave politics to others, shall we?

Spices and Mixes of India can be purchased online.

Now if you are familiar with Indian cuisine, you have probably heard of, or tried, curry, tandoori and masala.  Curry is a basic term for dishes originating not just in India or Pakistan, but Thailand, Japan and most Asian cultures. It is a collection of spices, herbs, dried and/or fresh chile peppers which gives a dish its particular taste and heat. Often the curry plant will be confused as the main ingredient for curry, but this is not so. The plant resembles lavender in structure, but smells and tastes similar to sage. I highly recommend it for jazzing up chicken salad.

 

Tandoori is actually a method of cooking using a clay, cylindrical oven called a tandoor. A most popular dish is Tandoori Chicken, an Indian and Pakistani dish consisting of roasted chicken prepared with yogurt and spices.  Raw chicken (skin removed) is marinated in a mixture of dahi (yogurt) and tandoori masala; a spice blend of roasted, then ground, coriander seeds, cumin seeds, mustard seeds, cinnamon stick, bay leaves and mace.  It is seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder, plus turmeric.

 

Masala is a combination of ground spices; garam refers to the intensity of the spices, not to the heat of the chile peppers.   Also referred to as Allspice or Jamaican pepper, its aroma is similar to clove, black pepper, nutmeg and cinnamon.  It is usually added last in the cooking process to keep it from getting bitter if cooked too long.  Do not confuse Garam Masala (spices) with Marsala (wine), or you will be in for a big surprise if you do not enjoy spicy food.

 

Garam Masala can be purchased at online herbal and spice sites, or you can make your own at home.  If stored in an airtight container, the powder can last up to four months. While you can use a mortar and pestle or a blender to ground up the spices, I recommend a typical electric coffee grinder. I have two, one for grinding up my coffee beans and one for grinding up herbs and spices. I labeled the latter one, so my coffee does not accidentally taste like my herbal pantry. To make Garam Masala, you are using whole seeds and pods which will be toasted before grinding; the toasting will intensify the flavors.

 

Now after making Chicken Tikka Marsala, may I suggest a movie, for viewing, while dining?  The Hundred-Foot Journey (2014), featuring Helen Mirren, is the story of a displaced Indian family.  They open an Indian cuisine restaurant across the street from a very fancy and classy French restaurant, run by Helen Mirren’s character.  While viewers will drool over the various recipes created throughout the movie, the story itself will tug at the heart.  There will be laughter, sadness, smiles, anger, and at the end, a whole feel good sensation.

 

Basic Garam Masala

 Ingredients:

2 cinnamon sticks, broken into small pieces

4 bay leaves

1/2 cup cumin seeds

2/3 cup coriander seeds

2 Tbsp. whole black peppercorns

1 Tbsp. whole cloves

2 small dried chile peppers (stems removed, but not the seeds)

1/2 tsp. whole nutmeg, broken into small pieces

1/4 tsp. ground mace

Preparation:

In a medium skillet, over medium-high heat, add all the ingredients, except the nutmeg and mace; stir often until the cumin seeds darken to a deep brown. Do not worry if the ingredients crackle or smoke a little; it's all part of the toasting process.

Remove to a bowl to let cool before grinding. Once cool, add the nutmeg and mace to the bowl; work in batches to add the ingredients to the grinder and grind to a fine powder.  Store in an airtight container for up to 4 months.   Makes 1 1/2 cups.

Chicken Tikka Masala is basically a two part process where you would make Chicken Tikka, then make a sauce using the Masala mixture. Feeling scared? Just think of it as making a basic meal, for example Chicken Fried Steak, and then making the gravy for it. Same idea, just another country's cuisine.

 

Chicken Tikka

 Ingredients:

1 cup plain Greek yogurt

1/2 tsp minced fresh garlic

1/2 tsp minced fresh ginger

1 tsp lemon juice

1 Tbsp. canola oil

1/2 tsp chili powder (ancho or cayenne)

1 tsp each ground turmeric, cardamon and fennel

1/4 tsp Garam Masala

4 boneless, skinless chicken breast halves, cut into cubes

2 Tbsp. butter, melted

 

Preparation:

Mix all ingredients, except chicken and butter, in a medium bowl and transfer to large plastic sealable bag.  Add the chicken and make sure to coat completely; seal the bag and refrigerate 8 to 12 hours; the longer the better.

 

Preheat broiler; line a large jelly roll pan with parchment paper and brush the paper with the melted butter.  Remove the chicken from the bag and discard any excess marinade; spread the chicken out on the buttered paper.  Place under the broiler for 4 minutes; turn chicken, broil again; remove to platter.

 

Makes 4 servings.

 

Note: this dish can be served with jasmine or basmati rice as is.

 

Chicken Tikka Masala

 Ingredients:

3 Tbsp. canola oil

1 medium red onion, diced

2 medium tomatoes, diced

1/2 tsp. Garam Masala

3/4 cup heavy cream

Preparation:

In a large skillet, over medium-high heat, sauté onion until softened and edges begin to brown; add the tomatoes and cook for 6 minutes.  Add in garam masala and heavy cream; cook for 2 minutes before adding in the prepared Chicken Tikka.  Coat all chicken in sauce, let cook additional 3 minutes.  Serve over rice.

There you have it, Indian cuisine that will inspire you to explore.

Mary Cokenour

 

 

Edible and Healthy Spears.

Before the internet and cable/satellite television, home cooks found out about new recipes, food products, growing and harvesting of fresh fruits, vegetables and herbs by only a few sources.  Cooking and gardening books/magazines at a local bookstore (oh, the smell and feel of a real book’s pristine pages), shows featured on PBS, newspaper columns and featured articles, advice from friends, family and neighbors, or a shop which was dedicated to one or the other.  Now, by the click of a mouse, or the swipe of a finger across a screen, the world has become everyone’s oyster; or, in my case, salmon and asparagus.

Facebook features pages and pages on the topics of cooking and gardening.  Posts are constantly being shared, and shared again, so it is no wonder they pop up on a newsfeed.  One such post was about salmon and asparagus, baked together within an aluminum foil pouch.  I have cooked with aluminum foil pouches before, but not ever considered the combination of these two items. 

Normally, with salmon, I have seared it in a hot skillet; grilled on a hot barbecue rack; baked in an oven.  Typical seasonings or sauces would be teriyaki, butter, lemon and dill; oh heavens, not all at the same time!  This new recipe though did combine butter with lemon, and I was curious as to how that would turn out; a sort of piccata perhaps?

Teriyaki Salmon, Fried Rice, Asparsgus

Then there was cooking the asparagus with the salmon, how would these two distinct ingredients influence each other?  When it comes to asparagus, adding it as a main ingredient to quiche is a favorite.  Sautéing it with butter and toasted almonds makes a delicious side dish; or a main dish when featured in a savory omelet.

Then it happened, an advertisement appeared for Muhlestein Greenhouse (217 East 300 South, Monticello, UT, 84535; (435) 587-2704) for asparagus crowns at only $2 each!  How appropriate that I was attempting a new asparagus related recipe, and looking to start a new vegetable garden this year as well.

Asparagus Crowns and Roots; soak in water until reading for planting.

Asparagus, tall and usually green (there are also white and purple varieties), a bit woodsy at the base, and so tender to eat when picked early.  The spears are actually the leaves of the plant, and become more fibrous as they are left to grow.  The spaced out triangular sections which look like leaves eventually grow out lovely feather-like branches that will flower.  Pollen bearing flowers are male, while fruit bearing are female, but the crown is how this vegetable becomes king, or queen.  Underground, the root system can spread up to six feet; above ground is three feet; so plant those crowns with room to spare.

Asparagus loves sunlight (8 hours/day), and well-drained soil, so pick an area in the garden that will obtain both.  Regular watering is 1 to 2 inches of water/week during its first two growing seasons; older plants about 1 inch/week.  While dappled sunlight will still allow growth, it will not be as profuse as with full sunlight.

There are many health benefits to asparagus; low in calories, nutrient rich in fiber, folate, potassium, iron, and vitamins A, C and K; weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure.  Unless allergic, a person could eat asparagus on a daily basis, however, there is a foul side effect to doing that.  The creation of asparagusic acid occurs within 15-30 minutes after consumption.  As the digestive process continues, sulfur compounds are released, then expelled during urination.  So, the usual rule of thumb applies to this vegetable as well, “eat within moderation”; or wear a gas mask while peeing.

Now to the recipe which was easy to make, and born from it was a new side dish as well.  When it came to taste, my husband thought it was quite delicious, and enjoyed the combination of vegetable stock, garlic, butter and lemon.  Me?  Not so much, and I believe it was the garlic that turned me off.  Do not go by our likes/dislikes, try it out; it is your pallet, so create! The use of the aluminum foil was a typical Reynold’s Wrap commercial; easy, and basically, minimal cleanup.

Ah, timing.  Cooked together, 15 minutes, at 425F, will give a fully cooked and moist salmon portion; the asparagus will be tender, yet still maintain a slight bite, aka al dente.  However, if cooking the asparagus alone, 10 minutes for al dente; 15 minutes will make the spears very soft.  Now the very soft version is not a bad thing, especially if wanting to create a “nest”, place a cooked protein within, and wallah…haute cuisine!

Another hint to make this dish more wow; instead of using broth, use Knorr Concentrated Stock; each container equals the two tablespoons needed.  The hot sauce in the recipe?  Definitely optional.

 

Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

(Homemade Recipes: https://www.facebook.com/groups/714953342604517/)

 Ingredients:

2 salmon fillets

2 tablespoons vegetable broth or chicken broth 

1 1/2 tablespoon fresh lemon juice, or to taste

1 tablespoon of your favorite hot sauce  

4 teaspoons minced garlic (4 cloves)

Salt and fresh ground black pepper, to taste

3-4 tablespoons butter, diced into small cubes (or ghee)

2 tablespoons fresh chopped parsley or cilantro

1 lb. (450g) medium-thick asparagus, woody ends trimmed

 

Directions:

To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the garlic butter sauce: broth, lemon juice, and hot sauce.

Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil.

You can adjust salmon fillets seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus.

Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.

 

Wrap salmon foil packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 9 – 12 minutes. Carefully unwrap the baked salmon in foil packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon.  

 

…and my side dish.

Asparagus Side Dish Only (Perfect with Teriyaki Salmon too!)

 Ingredients:

1 lb. asparagus, woody ends trimmed

2 tablespoons vegetable broth or chicken broth (or Knorr concentrated stock, 1 container)

2 Tbsp. butter

1 Tbsp. minced garlic

¼ tsp. ground black pepper

1 tsp. lemon juice

Bend Asparagus

Will Snap Apart Before Woody Section

Ready for Cooking

Preparation:

Preheat oven to 425F.

Place long sheet (double length of asparagus) aluminum foil onto pan.  Place asparagus long ways on sheet. Put broth, butter, garlic and pepper into small bowl; microwave for 30 seconds.  Add lemon juice and mix thoroughly.  Pour over asparagus.

Fold foil over asparagus and seal sides.  Bake in oven for 20 minutes, or 15 minutes for al dente.

 Remove from foil; place on serving platter.

 Makes 4 servings.

*Option: French green beans aka Haricots Verts

Mary Cokenour

Being Kind to our Pollinators.

March of this year, we began to see the return of the honey bees.  Even though spring had sprung, winter did not want to release her hold fully.  During the day, the sun warmed the water at the watering stations, and the bees were thirsty.  However, as the sun began to set, it was becoming usual to find bees lying in the water.  Quickly removing them from the cold liquid, some were revived and sent on their way back to the hive.  Sadly, at least one, nightly, did not revive and its tiny soul was sent away with a blessing.

The small branches and flat rocks placed inside the stations were not doing the intended job; keeping the bees out of the water.  What to do, what to do?  This question was suddenly answered by a photo on, of all places, Facebook.  It showed a deep metal bowl, full of marbles and water; the bees safely out of the water, walking atop the marbles.  Now our watering stations are heavy plastic storage containers, the lids a half inch deep.  Their new use was a happy accident.  While cleaning out a shed, they were outside, it began to rain and the lids filled with water.  Afterwards, we noticed the bees sitting on the rim; their tiny proboscises sucking up the precious liquid. Adding the small branches and flat stones, the bees were able to move over the water, giving each other room to share.  Of course, this did not keep them from falling into the water, and if not rescued quickly, going into forever sleep.

Before I forget, each storage container is wedged inside a tire.  It keeps the containers from being blown over by the wind.  Also, when the dogs are playing soccer, the ball, and the dogs themselves, will bounce off the tire.  The containers might shake slightly, but definitely not tip over, sending water, stones and bees tumbling to the ground.  Several flowering plants have begun growing around the tires, so the bees have a pollen, and water, source within reach.

Experiment time!  Being given a garden pot full of florist stones, I now had a use for them.  I washed them in hot water only; do not use soap as any residue will contaminate the drinking water.  Now here is where it got a little nerve wracking for a minute or so.  Removing the branches and rocks, dumping the old water and cleaning out any dirt and debris.  No, that is not the “heart skipped a beat” moment; it was several of the bees showing up, landing on my hair and waiting.  Deep breath, find that Zen spot; add the clean stones to cover the bottom and up to the rim of the lid.  Add clean water, a few flat agate stones for diversity; and the bees flew down to try it out! 

Container wedged into tire; wildflower seeds will be spread around tire.

Add florist stones, quartz, agate.

Add water.

Our first visitor to the new watering station.

Having a dozen, or more, honey bees, attaching themselves to one’s hair, or shirt; buzzing and vibrating, is an adrenaline shot to the system.  Not being stung, not once; then having them fly down to the water is, well, a precious, priceless moment.  Then again, that is my take on my place in this vast universe; a caregiver and nurturer of nature’s creatures.

Having a bench nearby, I sat, watched and waited; I needed to know if the experiment would be a success.  As bees flew away, more would come, and then more; none were falling into the water either.  They walked over the stones, their tiny heads dipping downward, and tiny rear ends happily vibrating.  Now I needed to create the second watering station, but was out of florist stones; and, of course, I could not find my jars of marbles.  I rushed to one local store, but it did not carry florist stones or marbles (what, don’t kids play with marbles anymore!?!)   Then I tried Unique Creations (116 South Main Street, Monticello, UT, 84535, (435) 587-3355), and there they were.  Bags of florist stones, different shapes, sizes, colors, and each bag only 99 cents!

Florist stones in a variety of shapes and colors.

At home, the process of washing in hot water, cleaning the second plastic lid, adding stones and clean water, began again.  As with “Field of Dreams”, it was built and they did come.  In fact, with the blooming of the plum trees this month of May, a third station was built.  The honey bees designated to collect pollen are in the trees, while the water gatherers are nearby.  To keep pollen as available as possible, wildflower seeds were planted around the tire the container is wedged into.  Do not be surprised if the watering stations have to be refilled, up to 3, or more, times per day.  Setting them up in sunny areas will keep the bees warm, but also evaporate the water.  Add the fresh water slowly, as the bees will push themselves between the stones, and you do not want to accidentally drown any.

Water Station #1

Water Station #2

Water Station #3 by plum trees.

The stones are bright, multicolored, and there is much hope that other pollinators will become attracted to the watering stations.  Butterflies, hummingbird moths and hummingbirds are also pollinators; and just as important, to our existence, as the bees.  Hummingbird feeders have been set up, but well away from the bees’ domain.  Why?  The sweet liquid attracts insects such as flies and wasps. 

In fact, there is a particular wasp, the yellow jacket, which looks very similar to a honey bee. Honey bees have hairy front and middle legs, used as brushes to comb the pollen off the body. Pollen is packed into hairy recesses, called pollen baskets or corbiculae, on the rear legs.  The wings are more oval shaped, and their overall demeanor is calm, not aggressive.    Yellow jackets have shiny, smooth and hairless bodies; long tapered wings, and are quite aggressive.  They will integrate themselves into a “gathering party”, fly back to the hive, and attempt to take it over which means killing the honey bees.  I recently found out that a neighbor's bee hives had been destroyed by wasps; his precious bees beheaded, or driven away, by those vicious wasps.

So, with all the talk, in the news, about ways to save our planet, and you are not sure of your part in this, focus on pollinators. Find out what species are in the area; what their needs are, and how to attract them.  “Pollination is one of nature's most important functions; it is the way many plants reproduce. Pollinators assist plants with reproduction; they take pollen from one plant to another. If plants aren’t properly pollinated, they can't bear fruit or produce seeds to grow new plants.” (The Importance of Pollinators by Joe Lamp’l - https://www.growingagreenerworld.com)

To watch a video, of the honey bees at a watering station, go to: https://youtu.be/Jea2AUT7BW8

Mary Cokenour

Chile or Chili, it's still Green.

May 5^th, Cinco de Mayo is today, so a perfect opportunity to talk about chile peppers.  Is it Chile or Chili?  If it is the country in South America, it is Chile.  If it is the singer from the group "TLC", it is Chilli; and when it is very cold outside, well that is Chilly.  However, when it is the vegetable, it is the Green Chile Pepper, but when exactly does it become Chili?  Then there is the plural, is it Chiles or Chilies?  Confusing, and so many sources have so many definitions; so many recipes use the spellings so interchangeably.  Let’s just get to the story of the Chile Pepper itself and the most popular one in the Southwest is the New Mexico Green Chile Pepper, primarily grown in Hatch, New Mexico.  Oh yes, there are numerous types of chile peppers within the United States, and worldwide, but I am just going to focus on this one type for now.

Hatch chiles (ies) are available in a canned version, all roasted, seeded and peeled for you which is advantageous if you cannot find fresh chiles in your area.  This is what I had to do when I lived in Lancaster, PA, and while convenient, there was still that metallic taste from the aluminum cans to contend with.  Nope, there is no better alternative to fresh chiles than fresh chiles.

Roasting vegetables such as the chile pepper is actually not that difficult.  No, you do not need that large barrel type roaster you may have seen on a cooking show or outside of Walmart in Cortez, CO.  Your own barbeque grill, stove top burner (gas only), or oven will do will do that job, and very well.  Do make sure to grease up the rack on your grill or in your oven; otherwise the chiles will stick and tear apart when being removed.

Remember, you can do the roasting technique, not just for chile peppers, but those large bell peppers too.  When jalapenos are roasted, they become known as chipotle, so be careful if you are one of those people who says, "I hate jalapenos, but love chipotles"; they're the same. Anyway, once the peppers are blackened, place them in a brown paper bag, seal it and let the steam from the peppers make your work easier. Once the peppers are warm to the touch, the skins will easily peel off; give the stems a twist and pull the seed pods right out. Give them a rinse, let them dry and they can be frozen for up to six months, or used immediately.

 

Two items you can make with your roasted peppers are Green Chile (or Chili) Sauce and Salsa Verde. With Salsa Verde, it is made using tomatillo instead of actual green tomatoes. The tomatillo, also known as tomato verde (green tomato) or Mexican husk cherry is related to the gooseberry, and in the nightshade family.

 

Basic Green Chile Sauce

Ingredients:

1 small onion, diced

1 Tbsp. minced garlic

2 Tbsp. canola oil

6 large green chile peppers; roasted, seeded, peeled and chopped

1 tsp. cumin

2 cups water

Salt

Preparation:

In a large sauce pan, heat the oil on medium-high heat; sauté' onion until softened; the garlic should be added when you see the onion just beginning to soften. Reduce heat to low, add the peppers, cumin and water; simmer for 30 minutes; stirring occasionally. Puree to desired consistency using a blender or immersion blender; add salt to taste.  Makes 1 and 1/2 cups.

Basic Salsa Verde

Ingredients:

6 tomatillos, removed from husks and washed

Water

1/4 chopped onion

1 clove garlic

3 large green chile peppers; roasted, seeded, peeled and chopped

Salt

Preparation:

Place tomatillos and water into a large saucepan; on medium-high heat, bring to a boil. Reduce heat to low and let simmer for 15 minutes.Quarter the tomatillos; add tomatillos, onion, garlic and peppers to a blender. Set on puree and slowly add 1/4 cup water until ingredients achieve a smooth texture.  Makes 1 and 1/2 cups.

You now have two sauces, but what to do with them?  While you can enjoy them as dips for a party, they can be used in such Mexican recipes as enchiladas or burritos; used as toppings for a breakfast skillet or even in a main dish.  Here is a simple recipe you can make quickly at home; rice, grilled vegetables or a salad can serve as the side dish.

Green Chile Chicken

 Ingredients:

2 Tbsp. olive oil

8 skinless chicken tenderloins

1 tsp. Mexican oregano

1/2 tsp. ground black pepper

1/4 tsp. fine sea salt

2 Tbsp. white wine (NOT cooking wine, real wine!)

1 cup green chile sauce, warmed

8 tsp. diced red tomatoes

Preparation:

In a large skillet, medium-high heat, heat the oil; place the chicken "skin side up" and evenly sprinkle with the oregano, black pepper and salt.   Brown chicken for 3 minutes.

Turn the tenderloins over, remove the skillet from the heat and add the white wine; this will keep the wine from accidentally catching on fire.  Remember, you are not making a flambé', just searing the chicken.  Set back on heat and cook 3 minutes before removing from skillet.   

Two tenderloins per serving, a tablespoon of sauce over each plus a teaspoon of diced red tomatoes.  You will get the heat temperature from the seared chicken and warmed sauce; the spicy heat of the green chiles grabs you; but now the cool, sweetness of the tomatoes gives you a full flavor taste explosion in your mouth. Mexican style rice, grilled vegetables or even a simple salad as a side, makes this a complete meal; and there is the key word: simple.

Enjoy and Feliz Cinco de Mayo!

Mary Cokenour

 

Such a Sweet Tart.

When I was a child, one dessert, that adorned the Thanksgiving and Christmas tables, was egg custard.  A firm, yet smooth and creamy, confection within its own small bowl; topped with a sprinkling of nutmeg.  No whipped cream, or any other topping, needed; it was pure perfection as is.  Once we moved to Pennsylvania, and began frequenting the farmers markets, custard pies were offered at every bake stall.  The filling was the same wonderful egg custard, but now baked inside a flaky pie crust.  The best part, I could have this all year long!  No more waiting for those two special winter holidays.  What could make it even better?  Learning to make it myself, and not depend on someone else to create it, or hope there was any left at the market to purchase.

So, of course, as with most of my food related articles, a bit of origin/historical want of knowledge nudges my brain into research mode.  While the French and the British debate on which country invented custard first, it was actually developed in Ancient Roman times.  Bakers and cooks understood the binding power of the incredible, edible egg.  Simmering milk, eggs and honey, in a clay pot, within a wood burning oven, the coagulation of egg proteins thickens the milk during baking.  The ingredients formed a firm texture, yet still had a slight wiggle in the center.

With the invasion of Britain, the Romans also brought with them their culture, and that includes food techniques, tools and recipes.  By the Middle Ages, the English were baking, boiling or steaming their custards.  The French though were adding fruit and fresh cream, then baking the mixture in a round, flat crust which became known as a tart.   While tart referred to “a flat open-topped pastry”, it was not until the 1800s that tart began to refer to “a woman of ill repute”.  Which might answer a question regarding the several cookbooks I have on pioneer cooking, “Why did they make puddings and custards, but no tarts with these fillings?”  Of course, later on in the 1900s, pudding and custard pies began making the rounds of the home kitchen.

Now I must warn you, while the recipe calls for the filling to go to the top edge of the pie crust, be prepared for spillage.  Aluminum foil covering the rack, and even a sheet on the oven bottom itself, will prevent a load of burnt on cleanup afterwards.  Maybe others have a better way of getting a very loose filling into a pie crust, but I have tried several techniques, and always manage to spill.  So I admit to being a baking klutz, but my goodies are still quite delicious, if not runway model perfect.

For this recipe, I also substituted Swerve for the sugar; due to my need for lower sugar content.  Allowing the pie to cool completely, for at least two hours, in the refrigerator, will give it a firm texture, but remain smooth and creamy.  Also, use whole milk as a lower fat milk will cause a need to bake the pie up to an hour longer.

Egg Custard Pie

 

Ingredients

1 cup sugar (can substitute with 1 cup Swerve Granular or Truvia Baking Blend)

6 large eggs

2 tsp. pure vanilla extract

1 tsp. nutmeg, divided in half

2 and 1/2 cups whole milk

1 deep dish pie crust, frozen, unbaked

 

Preparation:

 

Preheat oven to 350F.  Line baking rack with aluminum foil, in case of spillage.

 

Beat together sugar, eggs, vanilla and ½ tsp. nutmeg.  Add milk and whisk until smooth; pour mixture into pie shell. Sprinkle remaining ½ tsp. nutmeg lightly on top of the custard.  Carefully place pie into oven, on top of foil.

 

Bake for 45-60 minutes; filling will rise and firm up, with very slight looseness in center.  Remove from oven, let cool for 20 minutes before placing into refrigerator to completely cool; about two hours.

Makes 1 pie, 8 servings.

 

While delicious as is, adding fresh fruit to the top, or on the side will pretty it up.  Whipped cream, I have found, washes out the flavor of the custard and nutmeg.  Enjoy your sweet tart!

Mary Cokenour