The Rabbit Proclaims Luck for the New Year.

January 22, 2023 to February 9, 2024 is the calendar year of the rabbit, according to the Chinese zodiac.  The rabbit is the fourth, in the twelve-year cycle of animals, that appears in the Chinese zodiac, and is an earth symbol.  

In the origin story of the zodiac, Rabbit was proud and arrogant about his speed. He was neighbors with Ox and always made fun of how slow Ox was. One day, the Jade Emperor said the zodiac order would be decided by which animals could cross the river, and arrive at his party. Rabbit set off at daybreak, but when he got to the river, no other animals were in sight.  Instead of going across, in his arrogance, he thought he would be thought of as first in line, just for showing up.  So, he laid down and took a nap.  However, when he woke up, three other animals had already crossed over to arrive at the party on time, and one of them was the Ox that he had always looked down upon.  How did Rabbit get across the river anyway?   He hopped along stepping stones, slipped and fell into the water, but was able to grab onto a floating log.  Dragon was flying overhead, took pity upon Rabbit, and blew air from his nose to help push the log across to the shore.  Rabbit came in fourth place, while Dragon came in fifth, due to his being so helpful to Rabbit.

Foods served for the New Year include longevity noodles for long life, a whole steamed fish for abundance, sticky rice balls for togetherness, and pork dumplings for good fortune.  While they are commonly known as dumplings in most Asian nations, other versions are Japanese gyoza or Korean mandoo.

In America, they are known as potstickers as that is exactly what they tend to do.  Potstickers are pan fried on the bottom and then steamed.  When they are served, the browned pan-fried side is shown.  Jiaozi is the Mandarin version; the dough is thicker than for a wonton and the dumpling itself is usually boiled and pan fried.  Gow Gee is the Cantonese version; wonton wrappers are frequently used, they can either be steamed or deep fried; no boiling involved.

The Chinese dumpling dates back to 200 B.C. to the fable of Pan Gu who ends the chaotic state of the world by separating it into two "half egg" shaped parts; the sky and the earth.  They are a staple for many Chinese celebrations, and express best wishes for happy days and good health.  It was not unusual for a trinket (coins or jewels) of some value to be hidden in a few dumplings; very similar to the prizes in the English Christmas pudding.

While making the dough for dumplings is not difficult, premade wrappers can be found in the fresh produce section at supermarkets.  Also available are wonton skins, or spring and eggroll wrappers.  Not up to making the dough, or even purchasing packaged wrappers; check the frozen food section for premade dumplings, follow the package directions, and enjoy the Chinese New Year!

Chinese Dumpling Dough

Ingredients:

2 cups flour

2/3 cup warm water

Preparation:

Combine the flour and water until a soft dough forms; knead on a floured surface for five minutes.  Cover with a clean linen towel and let rest for 30 minutes.  Divide the dough in half, roll out each half into a 12-inch-long cylinder; cut into 1/2-inch slices.  Flatten out each slice with the palm of your hand, or use a rolling pin, to a 2 and 1/2-inch diameter.

Makes 48 dumpling wrappers.

The filling for dumplings is very versatile and can contain any kind of protein, vegetable or combinations; using fruit will give you the filling for a unique dessert item.   

Chinese Dumpling Filling

Ingredients:

1/2-pound ground pork

2 large napa cabbage leaves, rinsed and finely diced

2 green onions, finely sliced

1 Tbsp. minced ginger

1 Tbsp. minced garlic

2 Tbsp. soy sauce

2 Tbsp. sesame oil

2 Tbsp. cornstarch

Bowl of warm water

Preparation:

Mix all ingredients listed, except water, together; place a teaspoon of mixture off center in a dough circle.  Dip finger in water and trace around outside edge of dough circle; fold dough over filling, with edges meeting and begin pleating the edges to seal filling in.

 

To Fry Dumplings:

 

In a large skillet, heat 1/4 of canola or peanut oil over medium-high heat, add dumplings, 12 at a time, and brown one side; takes about 2-3 minutes.  Add a 1/2 cup of water, cover and let steam for 5 minutes; uncover and let cook for another 2 minutes.

 

 

To Steam Dumplings:

 

Fill a large stockpot halfway with water and bring to a boil.  Line bottom of bamboo steamer with cabbage leaves, place dumplings within, cover and place steamer on top of stock pot.  Steam for 6 minutes.

 

 

 

To Boil Dumplings:

Fill a large stockpot halfway with water and bring to a boil.  Put dumplings into boiling water and when they float, they are done.

Serve dumplings with your favorite sauce(s).

 

With the boil method, you can make a delicious soup by cooking the dumplings in a vegetable broth, and adding vegetables such as sugar snap peas, red bell pepper strips, and Bok choy, plus soy sauce and ground ginger.  Serve with a crispy egg roll as a side, and that is one delicious meal!

Mary Cokenour

 

Do Not Over Think the Comfort.

For New Year’s, most of San Juan County was hit by snow storms, dumping much needed moisture in the mountains, and in and around the towns.  This is definitely a blessing!  However, it did make travel difficult, so those truckers delivering goods for the stores, and packages from Amazon, were not thinking themselves blessed.  But that is balance, a pro for a con, and proof that not everyone can be made happy at the exact same time.

All right then, during 2022, I wrote several articles on preserving basic foods, sustainability, and not having the delusion that all will always be available.  Therefore, if readers paid attention, the days locked inside the home, during the storms, should not have been hardship.  Then again, 2020 through 2022, should have been teaching the same notion of making sure to be stocked up, in case of emergency.

Deep breath, let’s put aside the feeling of being overwhelmed, and embrace the healing ideal of comfort.  With food, wanting something to eat, that gives a warm, comforting feeling, could either be simplistic or complicated. Depends on what you believe is a comfort food; while someone believes it is mashed potatoes with butter, someone else is looking for baby new potatoes topped with creme fraiche and caviar.  The one thing that needs to be remembered is that you should be just as comfortable making the dish as you are eating it.

A cuisine that embodies comfort is Italian. Italian food wraps itself around you like a blanket; while the pasta is your pillow, the sauce massages the aches and pains from the body.  Sounds nice?  Funny though how many folks I have met who are scared to death to make Italian recipes.  "It's too complicated or difficult.", "I'll never find all the ingredients I'll need", "How do I know I'm doing it right if I've never tasted it before?"   Answer to all three questions: "You're over thinking it!"  You cannot make comfort food if you are putting such stress upon yourself...relax...do...enjoy.

Making homemade pasta sauce is relatively easy nowadays, especially since almost everyone and their mother owns a crock pot (slow cooker). Now let’s make an Italian casserole that is so easy, you will kick yourself for having self-doubts on your ability to make it. Hints: if you cannot find ziti in the pasta aisle, use another tubular pasta such as penne or rigatoni. If you want meat in your dish, grill up some Italian sausage or make meatballs. Please, please do not buy frozen meatballs, they are so full of fillers, that is why they can bounce!

Remember, with my sauce and meatball recipes, you can half them, or make the full recipes and they can be frozen for up to six months. You did cut out those recipes, from the newspaper, and put them in your recipe box, right?  Oh, when cooking your pasta up, use a little olive oil in the boiling water instead of salt; still keeps the pasta from sticking together, but adds more flavor.

 

Baked Ziti

 Ingredients:

1(16 oz.) box ziti, or tubular, pasta

6 cups homemade pasta sauce plus 2 extra cups

1(16 oz.) bag shredded mozzarella plus 1(8 oz.) bag shredded Italian cheese mix

Preparation:

Preheat oven to 350F; spray a 3-quart baking dish with nonstick cooking spray.

Prepare ziti according to package directions. In a large bowl, mix together thoroughly the cooked ziti, 6 cups of sauce and shredded mozzarella cheese.

 

Spread out mixture into baking dish and top evenly with the shredded Italian cheese mix. Bake for 30-40 minutes; until cheese on top is melted and just starting to brown at the edges. 

 

After Baking

Before Baking

 

 

 

 

 

 

 

Serve with the extra two cups of sauce for anyone wanting more sauce with their pasta, or to dip bread (preferably toasted garlic bread) into.

Makes 6-8 servings.

 Or use Rigatoni:

Baked Rigatoni

 

 

 

 

 

 

 

 

 

Note: if you have room in the freezer, before baking, split the pasta/cheese mixture between a baking dish, and an aluminum foil baking pan.  Wrap the aluminum foil pan, first with a layer of aluminum foil, then either plastic wrap, or insert into a plastic freezer bag.  Label with name and date; then when ready to bake, remove the plastic, place in oven at 450F for one hour.  Remove aluminum foil, spread Italian cheese mix overall, and bake an additional 15 minutes.  The pasta casserole will be good for up to six months in the freezer.

Mary Cokenour

 

More Fun with BACON!!!

As 2022 comes to its end, we come to a beginning.  We make resolutions, promises to ourselves, that we will be someone better in the new year.  I, of course, do not make such resolutions.  Oh no, I maintain that I will continue to be the same witty, sarcastic and snarky woman you have all come to know and love. 

…and with that, I introduce to you all, to, December 30th – National Bacon Day!  Now this is the way to welcome in the new year, with bacon!  There is just something about the smell and taste of bacon that makes whatever it is put on, or in, simply delicious. Bacon is a pork product; a salt cured and smoked part of the pig which comes from the sides or the belly of the beast. The many varieties of bacon are dependent on the parts used and the techniques to preserve it.

Bacon itself has very little meat to it; it is the fat that gives bacon products most of the flavor and richness; also, its crispiness after frying. Before frying, some of the fat can be removed, frozen and saved for later use. The fat left in a fry pan solidifies at room temperature and can be used like lard or vegetable shortening to flavor biscuits, cornbread, and dressings.  Roy loves fresh green beans, especially after I have fried them up in bacon grease.  Can you hear his arteries hardening?

In America, the typical bacon product used is either thin or thick strips. The thin strips, depending on brand quality, can almost be paper thin; frying up very quickly and leaving behind more oil than a cook knows what to do with. One batch I made recently started out as ten-inch strips and quickly whittled down to crispy, melt in the mouth, snack pieces of three inches.  Prime example of, “you get what you pay for”, since the packages were cheaply priced, and now I know why.

The cut of bacon we prefer is thick; more meaty than thin, less fat which makes more for the eating. The typical ten-inch pieces only shrink down to about seven inches; they do not take longer to fry up either. In a 12-inch skillet, high heat, I was able to cook 6-7 pieces in each batch; each batch took only 8 minutes to fry up to delicious crispiness.

Bacon is often used as a sandwich addition, the most popular is the "BLT" or "Bacon, Lettuce and Tomato". I am not a fan of the raw tomato part as I believe the juice of the tomato simply takes away from the crispiness of the bacon, lettuce and toasted bread. For moisture, I slather on a generous dose of mayonnaise on both slices of bread.

 

 

 

Other cuts of bacon popular in, or finding its niche in, USA cooking and baking are Canadian which comes from the back center (or eye of the round). It is more similar to a traditional ham product than bacon; and if you have eaten an "Egg McMuffin" from McDonald's, than you know what I am referring to. From Italy, Pancetta is a non-smoked, cut extremely thin bacon which will add the mild taste of pork without the smokiness of smoked bacon; sometimes it comes flavored with herbs and spices.  A classic Italian dish which features pancetta is Carbonara; pasta coated in a rich and creamy pancetta and egg sauce.

Basically, no matter how you like your bacon, well what can I say, "It's Bacon!!!".

Need a recipe to welcome in the new year, how about Bacon Wrapped Meatloaf with a Mexican twist?  This is one of those recipes where I was supposed to make one item, but felt it was boring and needed something more. Instead of plain meatloaf, I decided to use the recipe for Tamale Stuffed Peppers, and add, what else, bacon!

First major decision made was to use a roasting pan with a rack instead of a baking dish. Lining the pan with aluminum foil, rack inserted, but also put a sheet of foil over the rack.  Pricking a few holes here and there on the sheet allowed any excess oil to drip through; the meatloaf would not absorb the excess oil, or cook in it and burn the bottom.  The foil also kept the meat mixture from dropping through and falling apart.

Second decision was to trim the slices of bacon and not tuck them under the meat mixture. Being hidden from the heat would keep them undercooked and bacon needs to be crispy.

The bacon added moisture to the lean ground beef, cut easily without crumbling and did not stick to the foil at all. Every bite was infused with the maple flavor of the bacon; but still able to experience the flavors of the Mexican ingredients too. As a garnish, some cool, freshly made salsa was just right.

 

Bacon Wrapped Meatloaf with a Mexican Twist

Ingredients:

2 lbs. lean ground beef

1 cup each diced onions and tomatoes

1 cup whole kernel corn

1 cup black beans, drained and rinsed

½ cup diced bell peppers

¼ cup diced chile peppers (medium heat)

¾ cup each plain bread crumbs and cornmeal

½ cup milk

2 Tbsp. New Mexico chile powder (medium heat)

10-12 slices thick cut bacon (maple flavor works well)

 

Preparation:

 

Line a roasting pan with aluminum foil; place rack inside; place piece of foil over rack and prick several holes to allow for oil drainage. Preheat oven to 375F.

 

 

 

 

In a large bowl, thoroughly combine all ingredients except the bacon. Remove meat mixture to foil covered rack and carefully form a loaf. Drape bacon strips over loaf, but do not tuck underneath the meat mixture; trim off excess.

 

Bake in oven for 2-2 ½ hours, or until internal temperature reaches 180F. Carefully transfer loaf to serving platter and cut into slices; bacon would have shrunk and can be used as a guide.

 

Makes 10-12 servings.

Happy New Year, and celebrate with bacon! 

Mary Cokenour