Sunday in the Kitchen: Posole & Banana Bread

I love the colors of the M&Ms in this banana bread.

I thought I’d start this post with dessert. I didn’t take a picture when the bread was done, so while I was at work snacking, I snapped a photo before it was all gone. This recipe was really good. I followed it exactly, except I used creamy peanut butter instead of chunky because it’s what I had on hand.

This all came about because there were were two almost black bananas aching to be turned into something sweet and delicious. On our walk, Hubby kept asking me where I hid his bag of M&Ms, but I wouldn’t tell. Then a lightbulb went off, and he also made the suggestion when I said I was thinking of making banana bread. I didn’t tell him what I had in mind. I wanted to surprise him. I searched online for a recipe for banana bread with M&Ms and came across this one. It’s a keeper and I can’t wait to make it again.

http://myyellowfarmhouse.com/2014/04/11/not-your-grandmothers-banana-bread-with-mms-nuts-a-smidge-of-peanut-butter/

Sunday started off to be a good cooking week. I may have felt inspiration from the jambalaya and fried fish that my mother-in-law cooked during the week and invited us over to enjoy. She asked if we wanted refried or regular beans with our meal. We opted for refried. It was, as she said, a sinful meal, and we may as well go all the way. Almost everything was fried or had large amounts of delicious fat!

I had not planned to spend as much time in the kitchen on Sunday as I did. I thought I’d get in and out. I knew that I wanted to prepare posole, a Mexican stew that I grew up eating at my grandmother’s home. I searched the internet for recipes and found a variation by Rachel Ray that sounded promising. I’m used to eating red posole, but I went with a green this time.

I was specifically looking for a recipe that used pork tenderloin for a healthier version. I was happy to find Rachel Ray’s recipe. I also looked at a red recipe. I ended up using most of the ingredients in Ray’s recipe. But not the honey, and I only used two cans of chicken stock and enough water to my tastes. I used the 4 poblano chiles, which I blackened on the stovetop. I also used about 3/4 cup of chiles Japones (Japanese chiles). They are small red chiles and added some heat. I followed the preparation of the red chiles from the second recipe and set the sauce aside to add to the mix when I got everything in the pot.  I also decided to make the green chile separately rather than cooking everything in the pot, then pureeing part of it. I didn’t strain. I cut the husked tomatillos into quarters and put them into enough water to barely cover them and simmered them for a bit, these went into the blender with their water and the poblano chiles, garlic, and salt. I set this aside, along with the red chile, until I had cooked the pork and veggies and then brought everything together into the pot to simmer. I didn’t do the nacho surprise…maybe next time if I need a change.

We topped our stew with shredded cabbage and lime juice. We also had an avocado on the side. This was a delicious posole that I will definitely add to my repertoire of recipes. There was enough flavor from the chiles and other ingredients without needing those extra cans of stock; and the heat was great.

That was Sunday. The momentum continues!

And I might add to the quote and say that, “All true love is grounded in esteem and good food.”

http://www.foodnetwork.com/recipes/rachael-ray/pork-tenderloin-posole-with-bottom-of-the-bowl-nacho-surprise-recipe.html

http://www.foodnetwork.com/recipes/food-network-kitchens/posole-rojo-recipe.html

Empanada

One of the cookbooks that I took home from the library was Aaron Sanchez's Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours. This is a beautiful cookbook with heart. I love the photographs of the ingredients and the finished meals. My mouth waters when I flip through the pages and makes me want to put the book down, get to the grocery store and get cooking! The conversational tone of the book makes me feel like I've Aaron there by my side as I read and set out to try his recipes.

I've been on the lookout for an empanada recipe ever since I had them at the food trucks and I have a regular turnover recipe, but I knew I was looking for something different; I just wasn't sure what until I found Aaron's recipe. It's simple, delicious, and the addition of masa harina (corn masa flour) makes all the difference. Subtle, but noticeable.

For the filling, I made a modified version of Aaron's recipe. 

The fillings are endless, from savory to sweet. It's all up to the cooks moods and imagination.

**

Pocket-filled delight,

a mixture of ground beef,

potatoes, onions, salt, pepper,

oregano, and El Pato brand Salsa de Tomate con Jalapeno.

Sizzling, spicy goodness.

Baked, not fried. 

Aaron Sanchez's

empanada dough recipe–

my first and my favorite, 

made wtih masa harina (corn masa flour)

and regular flour.

I take my first bite– 

deliciousness and 

comfort wrapped

inside

out.

Journal ~ Blueberry Scones, the Library, and My Hawaiian Shirt

Yesterday I had an excuse to go the library. When I was searching the library database for a book, I discovered that I had two books that were overdue by a week. I usually watch for those email reminders, but I must have overlooked these. I happily pulled the books from the pile, snapping a photo of them because I wasn't done with them yet! I was happy because I would return the books, then browse the shelves after collecting a book that I was in search of and knew was on the shelves. 

After I self-checked in my overdue books, I pulled out my iPhone, and opened the email that I had sent to myself with the call number: 808.02 NAMING. I wound my way toward the back of the library, walking past tables of chattering teenagers. As I walked further and further down the narrow passages of books, I found myself at the end. I looked up and scanned the call numbers and there it was: Naming the World and other Exercises for the Creative Writer Edited by Bret Anthony Johnston. I took the book from the shelf, admired the red cover with a small image of a piece of art titled "Cockatoo and Corks," a piece of art that is interestingly strange. I love surreal art.

Instead of going back down to the front of the main library the way I came, I decided to go over one isle and I found myself in the cookbooks. I turned left and right and saw that baking was on my left, so I started there. There was one cookbook that was displayed: Krystine's Healthy Gourmet Cookbook by Krystine Crowell. I flipped through, and in the first several pages, I saw a nonfat whole-wheat blueberry scone recipe that caught my attention. I decided that I would take the book and I would make the recipe that night. All I needed was the yogurt and blueberries.

I turned to the right and eased my way down until I saw some Mexican cookbooks. I took two. I wanted to wander a bit, but as always, time slips right by me when I'm in the library. I knew that I couldn't browse for too much longer because I had to get home and wash dishes and start on dinner. But I did make a last stop to scan the new books and that's where I found The Public Library: A Photographic Essay by Robert Dawson. I flipped through and knowing that I wouldn't have time to read it now, I would have time to skim and I wanted to take my time looking at the different libraries that he included in his book. One sculpture in the book took my breath away. Titled "Psyche" it touched something deep within my own: A huge sculpture in the shape of a head, made up of roughly fifteen hundred small sculptures of books and butterflies, suspended in air.

That was my last book, I went to the self-check machine to check out the handful of books that should have only been the one that I came for. The machine beeped at me and said my card was about to expire and that I needed to go to the circulation desk. I took my books and walked up to the standing desk. The librarian asked how she could help me and I explained. She just needed my identification and my library card would be renewed for another three years. She looked up, as she was typing into her computer and said, "Your shirt is making me want to be in Hawaii." I looked down at my deep blue Hawaiian shirt with large white flower blossoms. I looked up and smiled.

"Oh, your a Cancer she said," looking down at my identification. "I'm a Cancer too. My birthday is on the 20th. I see your on the cusp.

"Yes, I'm right on the very end, but I am a Cancer."

It was refreshing to have someone actually bring up their own astrological sign, someone who was older, and relate to me. So many times, I've done the same.

"Have you been to Hawaii before?"

I thought about this because I knew I had, but it was so long ago I had to remember one island or two. "Yes."

"Which islands?"

And so, we continued our brief conversation, two friendly Cancers, as she processed my library card renewal. She told me how she was married in Kauai and what a beautiful island it is. I mentioned how I had heard many good things about it, but that's one of the islands I had not been to.

We finished up and instead of going to the self-check machine, I had the librarian check my books out. She was such a kindred spirit, a nice change from dealing with machines and others that are too busy or who aren't' as friendly.

And this friendly exchange was all thanks to my expiring library card and my Hawaiian shirt.

After dinner, I told hubby that my plan was to bake, then study. He looked at me and said you should study first. I said, "I need to bake first because it relaxes me! Then I'll study." 

I did make the blueberry scones first and they were different. They looked pleasing. They lacked a little flavor, especially after coming after oatmeal chocolate chip cookie bars. With a little dab of butter, I think they'll be perfect. 

"Untitled (Cockatoo and Corks)"

http://www.wikiart.org/en/joseph-cornell/untitled-cockatoo-and-corks-1948

"Psyche" - Sculpture at the Main Library, Salt Lake City, Utah

http://culturenow.org/entry&permalink=19914&seo=Psyche_Ralph-Helmick-and-Stuart-Schechter

Blueberry Scone Recipe

http://recipecircus.com/recipes/Buny/Scones/Nonfat_Whole_Wheat_Blueberry_Scones.html

Oatmeal Chocolate Chip Cookie Bars (Low-Fat)

Chocolate, vanilla, brown sugar–

These are the aromas that filled

our home last night and followed me 

as I went to sleep.

**

This recipe is so delicious. The added chocolate chips on the top were an after thought before it went into the oven...I added more than the recipe called for because hubby insisted. I also added a small packet of chopped hazelnuts.

**

A home filled with the scent of baking–

there's nothing quite like it,

and where it

takes you.

The Recipe:

http://simple-nourished-living.com/2011/10/moist-chewy-low-fat-oatmeal-chocolate-chip-cookie-bars-recipe/

In the Kitchen ~ Feeling the Spark: Potatoes and Chile

Being in the kitchen doesn't always energize me, but yesterday it did. We had planned to go to the local food trucks and have dinner there in the park. It's a nice setup with music. You can bring a blanket, chairs; or just sit directly on the lawn, throw your shoes off and relax. The food trucks draw a good sized crowd crowd, and by looking at all the people and families, you can see their having a nice time and are willing to wait in long lines for their favorite food.

Since I knew I had some time before I left the house to meet hubby at the food trucks, I tried to get a little nap in. Just as I started to nod off, the sound of an incoming text roused me from my slumber. Change of plans: No food trucks, and it sounded like hubby would take care of himself for dinner because he was going to be late; and I would take care of myself. 

I wanted so much to just go back to my nap. It was a hot day and my body felt heavy. Instead, I felt inspired to prepare a Peruvian dish that we recently enjoyed at a barbecue. It's a simple, but satisfying dish that was served as an appetizer by my hubby's cousin's cousin's husband: Yukon gold potatoes boiled then cut into thick lengthwise slices that were spread with freshly made jalapeño chile on top. 

So I woke myself up and went to the grocery store. I decided I would get a frozen dinner (bad, I know) for myself and hubby could have leftover pasta if he didn't eat dinner out. He could also munch on potatoes and chile. 

When I was done grocery shopping, I went home feeling a spark in my step. First, I needed to get that frozen dinner into the microwave because I was very hungry. Next I needed to wash the dishes in the sink. Not my favorite activity, but I kind-of enjoyed the zen-ness of it yesterday. 

Everything was in order. I was ready to be happy in the kitchen, replicating this tasty dish. I got the potatoes peeled and into the pot with water. 

I love potatoes as it is. With the chile slathered on top, I love them that much more, and they've shown me a new aspect of their personality. I'm excited to look at a couple of books on Peruvian cooking that were available at the library. Something so simple was able to provide the needed spark that I needed and pique my curiosity to explore a new cuisine. 

**

To make the chile, place 10 jalapeño chiles, 2 Serrano chiles , salt to taste, and enough oil to get the ingredients to move in the blender. Puree until smooth, but not liquid. It will have some body. That's it. Simple, fresh, tasty. Serve with cold sliced potatoes or anything else you'd like to top it with. You can also heat the potatoes back up. Either way.

**

There is also another recipe that he told us about that involves cheese. He didn't prepare that one, so we didn't try it. Different variations can be found on the web.

Journal - Cooking

This week has been about trying to find my cooking groove. I've gravitated toward already prepared meals over the past several months, only truly preparing a home cooked meal on the rare occasion–or at least that's how it's seemed.

I hope this week that I've broken this spell and I'm able to stay inspired about the next meal that I will prepare.

Monday, I went to an old standby: a sort of beef and vegetable stir-fry served with saffron rice. I try not to serve red meat more than twice a week, but this is one of those dishes that is so delicious, I could eat it almost every day!

Tuesday was chicken day. I must confess that I don't particularly like working with chicken, and unless it's well seasoned or has a nice sauce, I don't like eating it much either–well, fried chicken is the exception. I love fried chicken. I don't usually buy mayonnaise, but I was craving sandwiches to take for lunch for a change, so I bought a small jar. As I was looking for the expiration date on the jar, I noticed a recipe for chicken using the mayonnaise. I think of Paula Dean. I remember vaguely that she used to put mayonnaise on everything. The recipe was simple and sounded like it would be tasty. I mixed together the mayonnaise with grated parmesan cheese, garlic salt, Italian seasoned breadcrumbs, panko breadcrums, and lovingly spread this all around the top side of the chicken breasts. Into the 425 degree oven it went and 20 minutes later dinner was served. We had mashed potatoes and cauliflower on the side–my new favorite way to have mashed potatoes–and I sautéed finely chopped mushrooms with garlic, olive oil, a dash of Worcestershire sauce, and a splash of white wine; and a simple green salad with thousand island dressing. The chicken was pretty good. I forgot to season it directly, and although the crust gave it great flavor, I think it suffered from lack of seasoning on the meat itself. I couldn't believe I forgot the most basic rule of seasoning.

Tuesday night I pulled out my recipe box–the one that holds the handful of "My Great Recipes" cards that I still have from when I was just a young girl. I used to have a large box of these recipe cards, but damn me for getting rid of them during a move–that at the time I didn't think I would like. But, I still have the ones I deemed worth to stay. So, as I was flipping through the cards to figure out what to do for Wednesday's dinner, a plan formed in my head.

Wednesday's dinner would be planned around making use of the leftover potato and cauliflower mash. I had come across a pork chop recipe and I LOVE pork chops! It wasn't a complicated recipe by any means, but see, I'm a visual person and I need images to inspire me to cook and to provide ideas or to jog my memory to cook meals that I've prepared but forgotten about. Tuesday night, I had already come across a recipe for pineapple muffins, so I knew I wanted to bake those too. I modified the pork chop recipe a bit by adding in some additional veggies in addition to the called for chopped tomatoes and garlic. I added zucchini and spinach. I quickly browed the chops (I did remember to season the chops), set them aside, then added white wine and garlic to the pan, scraping any brown bits, and let that reduce a bit. Back in went the chops topped with the chopped tomatoes, zucchini, and spinach; that simmered for about 45 minutes. We skipped the salad Wednesday night since we had plenty of veggies and tasty pineapple muffins. I must say I'll need to work on the muffin recipe, but they were still pretty good, despite the bottoms getting stuck in the paper cups. So we were essentially easting muffin tops, which cut back on the calories, I imagine.      

I don't have a plan for tonight's dinner yet. I'm sure something will come to me.

I forgot to mention that I love listening to music while I cook, and it has been a reggae week. Reggae calms me and gets me into the perfect state of mind, causing me to pause and dance while I cook.

Feeling at Home in my Little Kitchen

My first destination when I enter Trader Joes is the little spot in the back corner that offers free samples of various items from the store. I recently tried a polenta casserole that was made with their prepared logs of polenta, salsa verde, shredded three cheese mix, and pork carnitas. I purchased all the items I would need except for the polenta. I knew I had a box at home and prefer making it myself. I was pleasantly surprised at how tasty the salsa verde was. The casserole was great, and now I have a new way to prepare polenta, jazzing it up a bit with the salsa verde. It's low budget, filling, and there are plenty of leftovers for two.

I also had a bunch of hot chiles that my significant other's mom gave to me. I can't recall what type they were, but she had cooked them up, not expecting them to be so hot and she wanted to share them with us. They sat in the refrigerator in their own juices for a couple of days before I decided that I would make a crustless quiche. I've never made a crustless quiche before, but I know that I like frittata and made that, so I searched for a recipe and made modifications. I eyeballed the amount of milk that I added until it looked about the right consistency. I had some leftover bell peppers and the remaining shredded three cheese mix; I added onion, sautéed all the peppers and onion together, let it cool while I tossed the cheese with some flour, mixed everything together. Then, into a greased pie pan. 30 to 35 minutes later, the crustless quiche had set. The aroma of peppers and cheese was wonderful, it tasted great, and had good heat from the chiles. 

At Trader Joes, I also sampled Red Leicester cheese with chili and red bell pepper. I tossed a chunk into the basket, even though I already had several other hunks of cheese in the refrigerator. On Sunday, I fixed a plate of pita crackers with the various cheeses that we had on hand, including this new Red Leicester, and a small slice of truffle mousse pate that we got at BevMo. I brought M. a beer, a water for me, and we enjoyed or plate of treats in our backyard on our weathered table that we found for a bargain at an estate sale over the weekend.   

I had a hankering to prepare navy bean soup on Sunday, but the day got away from me. I ended up making it on Monday instead. I love soups in general, and navy bean has always been high up on my list. The first and only place I had it was a small cafe that I haven't gone to in ages and don't go to any longer. The memory of going in on a day that navy bean was their featured soup was always a dilemma and a highlight. I would have to decide between my other favorite choices or the soup that they only made once a week.   

This is the second time I've made navy bean soup. I follow the recipe on the back of the navy bean package with modifications to suit my taste. It's not a soup that I will make often because I'm sure the sodium content in those scrumptious ham hocks would tilt the sodium meter into regions I shouldn't be in. I reheated a bowl of leftover soup yesterday and my taste buds were savoring the creaminess of the navy bean and potato together with the rich flavor of the ham hocks and the hint of thyme throughout that brought an earthy, green goodness to the soup.

Bread was in order for this soup. I was going to fall back on Jiffy corn muffins, but (a) I hadn't actually bought any and (b), I wanted to make something from scratch. I didn't have a whole lot of time. I thought about making baking power biscuits. No, too bland. Then I saw a recipe for cheese and beer bread. Perfect. I had all of the ingredients, except I didn't have regular cheddar cheese, so instead I used the rest of the Red Leicester. I did a Google search about the cheese so I could see if it was actually good to cook with, and I learned from Wikipedia that this is a British cheese, similar to cheddar with a crumblier texture, which is true. It's a cow's milk cheese, originally from Leicestershire, England. I'm glad that this cheddar beer bread recipe made me seek out and learn just a little bit more about this new cheese–new to me, anyway. 

The bread looked great. I thought it tasted good too, but it could have used a little something extra. M. agreed. The second day, though, when I took a slice to have at work with my lunch, I thought it tasted great. It gave me the sense that it was made with yeast from a package. I will definitely be making this bread again. I followed the recipe in my trusty Better Homes and Gardens Cook Book. Simple, straightforward and low fat! 

Next time I want to try the Cheddar Spoon Bread recipe.

I don't do most of my shopping at Trader Joes; though, I do go there for certain items and they have a great selection of interesting cheeses at reasonable prices, and other interesting things, of course.  I think I'll make a habit of going to Trader Joes at least once a week. It provides inspiration and tasty snacks to satisfy me until dinner time.

Pork Tenderloin and Pasta with Lentils & A Potential New Experience on the Horizon

Last night I prepared pork tenderloin with a rub of salt, pepper, garlic salt, cayenne, tarragon, paprika, rosemary, and a few turns of “Pirates Bite,” which adds some extra heat. I served the tenderloin with a side of lentils and pasta. I followed a recipe for lentils and pasta with chard years ago and had only prepared it once, but have craved it ever since. I got rid of the cookbook where I found the recipe. After an Internet search, I found another recipe as a guide.

The recipe link is below. What I did different: I did not use a slow cooker. This time I used Spinach. I bet this would be great with kale and mushrooms. I decided to use large macaroni noodles instead of linguine, and I didn’t feel that I needed the Parmesan cheese—as much as I love cheese—the cream cheese was enough and pulled the dish together into a creamy delight. I cooked the lentils in low sodium chicken stock and the pasta in water. I will definitely be preparing this again, adding and subtracting along the way.

You can find the description for “Pirates Bite” at The Spice and Tea Exchange
http://www.spiceandtea.com/pirates-bite-p-197.html

Here is the recipe I used as a guide at About.com:
http://southernfood.about.com/od/crockpotbeans/r/bl21c6.htm

**

I’ve been doing a lot of thinking the past week about how I think I’d like to work with children as a classroom assistant. I say think because I’ve never really worked with children for any length of time. Only a few times, one-on-one.  I think I’d be comfortable in the kindergarten through third or fourth grade environment. I know that I don’t have the means to pursue the education or certification needed to be a teacher. I need one to get the other. And adding onto my existing loan debt would not be a good option.

Last time, at least ten years ago, when I thought about going this direction, I called a local Montessori and shadowed for a day in the toddler section to see if it was for me. Though the toddlers were adorable, I didn’t want to change diapers and when I shadowed the older toddlers, I noticed I wasn’t as outgoing or at ease as the other teachers. When we walked through the class for the older children, I felt that this would be the right environment.

So, I thought long and hard, even though it’s only been a week and through the years this thought has cropped up. I have been shy around children in the past the few times that I have been in a situation with many children. I do better with one or a small group, and on a few occasions, the shy ones are drawn to me, probably because they sensed another shy and quiet human.

I thought that a great way to satisfy what I’m being pulled toward is to start searching the volunteer pages to see if there was an opportunity to work in a classroom as an assistant. I found a few that required credentials and/or a minimum of 12 ECE units, which I do not have. I kept looking and changed my search details, and I may have found just what I was looking for. It’s a literacy program for grades K-3 where tutors work one-on-one or in small groups in the classroom, which would be perfect. I love the energy of children when I am around them and have always and still love children’s books; and I feel that I am a teacher at heart; definitely a child at heart, as well as a nurturer of the sprit.

I have many fond memories of my teacher’s from childhood, especially Kindergarten, all the way through third grade, actually. Well, no, wait…second grade wasn’t so great. The instructor didn’t seem very nice. And though it’s a distant memory, I can remember my mother’s presence in one of my classrooms. I believe she was a teacher’s assistant and it must have been first grade. I remember seeing her help other students. It’s a memory that comes in and out of focus. In my childhood I didn’t think much of it, yet now looking back has created yet another piece of the puzzle toward understanding my mother—toward learning who she was and also the things she had me do and how it helped foster who I became, whether intentionally or not. I do remember how she was helpful with the other students.

I feel a certain synchronicity in that my search aligned with an upcoming training session for the tutoring opportunity. It will still take time between waiting for the training date late next month, and then for placement, which could take more time. I am very much looking forward to this new experience, and now I must wait.

A Little of This & A Little of That

This morning I went to my bookshelves to find a quote. I had a book in mind. Instead I saw another, picked it up, and flipped the pages to see what passages I had marked.

It’s a quiet morning. The sun is taking slightly longer to rise and that is when I begin noticing…I usually rise with the sun. It seems, though, that my inner clock is set on a particular time and woke me before the sun had fully blossomed. When we fall back in October, it will be a test of my inner clock.

Some months ago I picked up a used copy of Ben Franklin’s Almanac of Wit, Wisdom and Practical Advice: Useful Tips and Fascinating Facts for Every Day of the Year by the Editors of The Old Farmer’s Almanac. Now isn’t that a mouth full of a title! Well, it’s probably no surprise that I have the book situated in a place where I can see it daily, yet I’ve only flipped through the pages a few times.

This morning I decided to crack it open to September 5 to see what wit and wisdom I would find. Today seemed to be all about work. I spied that yesterday is recipe day: Rush Hour Pasta and Peas. Sounds delicious. Speaking of recipes, I am finally going to get back into the kitchen. I’ve been relying on prepared “healthy” foods and other prepared meals from Trader Joes. I’ve gotten uninspired in the kitchen and have gone back to my ways of not wanting to cook and clean up a mountain of dishes that seems far too many for only two. I’ve seen some nice lentil and pasta recipes—one that I emailed to myself months ago. I will finally give that a try. It has cream cheese in it too! The October Family Circle magazine also has some nice looking lentil and one-pot meal recipes.

Something came up in our writer’s group. One of the writers is working on a children’s book for the nine to twelve readers. It’s a delightful story, but because one of her characters has a Spanish accent, she has written his dialogue so that he speaks English with a Spanish accent, so he would say something like, “How are joo.” Anyway, rightly so, a few members said that some readers—the parents or librarians—might take offense. I didn’t have a problem with the dialogue, and it added to the adorableness and humor of the character.

I was curious and asked a librarian if she had examples of books where this sort of thing occurred in the published children’s books. She wasn’t able to come up with much, but did tell me about the Skippyjon Jones series written by Judy Schachner. She told me that actually the kids loved the books and they were very popular, but that a review tag had been put on the books because of the very thing that our group’s writer was trying to do with her books. I put a hold on the one titled just Skippyjon Jones. The book arrived and I read it last night. It was absolutely delightful. There wasn’t too much throughout the book as far as exaggerating the spelling to achieve the sounds of a Spanish accent. There were a few spots. For example, one part goes like this, “Then, using his very best Spanish accent, he said, “My ears are too beeg for my head. My head ees too beeg for my body…” The story really is fun to read out loud. I was laughing and the main character, Skippyjon Jones is a Siamese cat who thinks he is a Chihuahua—or at least he’s pretending. There are also a few simple Spanish words scattered throughout the dialogue. It’s great. I’m glad I’ve been introduced to this book and have another on hold from this same series. So I will share with our writer in the group about this book unless she already knows about it. Also, this book is for a younger age group, so I don’t know if that will make it not very helpful.

**

Flipping through the book that I pulled from my shelves, looking at different passages that I had underlined, I found one the spoke to me this morning, resonated deep within. It’s part of small chapter, “The Spectrum of Love.”

“The highest, most comprehensive level of love is agape—a spiritual, objective, unconditional love. Immature love needs to be loved; mature love simply loves. Agape, or unconditional love, can dissolve the false self…Eventually agape will refine and expand our sense of who we are to infinite dimensions. It will dissolve our separate existence. Then, instead of seeking the security and consolation of the ego, instead of seeking to be loved, we will be love itself” (pg. 47).

From The Knowing Heart: A Sufi Path of Transformation by Kabir Helminski.

**

I’ve always been drawn to all knowledge and wisdom from as many traditions as I can be exposed to. This book was introduced to me in a class I took called The Metaphysical Heart. I will always be grateful for all the different doors and windows that I’ve ventured to open and that have been shown to me—and I will continue along that path—a path that is wide and varied, where I am but a vessel of some sort, knowing and feeling that I am a part of this grand world that stretches far and wide.

Sending blessings and love to the world…unconditionally.

MasterChef ~ Christine Ha: Cooking, not by Sight, but from Memory and a Strong Palette

Two cooking shows that I’m watching this season are Hell’s Kitchen and MasterChef. Soon each show will be crowing the winners.

This is the first season for MasterChef to have a legally blind contestant, home chef, Christine Ha. It has been a treat to watch her cook. She has a guide to help her around the kitchen and pantry and she may occasionally ask the guide if her plate looks all right. That’s where it stops. She does all the preparation and cooking; her sense of memory, smell, and taste are her most important allies throughout this competition.

During one team challenge, an outside barbeque, Christine was put in charge of grilling corn. The corn skins caught fire and she wasn’t aware until someone shouted, “Fire!” A team member came to the rescue and all was under control after that. Even with that mishap, she bounced back and the team managed to produce a winning meal that was victorious over the other team.

An episode where she won the individual challenge to replicate a dish that chef Graham Elliot had prepared was one of my favorites. It was a sashimi dish that was beautiful in presentation. She nailed it. She outdid her competitors in knife skills, presentation, and taste. Simply impressive.

On last night’s episode, what stood out to me was when chef Ramsey asked the guest judges if they were surprised to see that Christine was blind. One of the chefs replied that in the kitchen he tells his chefs to, “practice in the kitchen until you can do it with your eyes closed.”

This is a small clip from a past episode showing an emotional Christine as she receives feedback and encouragement from chef Ramsay.

Christine’s Apple Pie on MasterChef
http://www.youtube.com/watch?v=WIGXboHpge0

Christine is truly an inspiration. In a TVGuide interview I learned that she studied to be a fiction writer. Perhaps she will work on a book one day and publish it!

Mushroom Polenta Pie

This morning
I would like to settle into
a large pot of warm polenta,
slathered in butter.


Two evenings ago, for dinner, I made mushroom polenta pie from the Moosewood Restaurant Low-Fat Favorites cookbook. I have had ready-made polenta rolled up and ready to cut, but found the texture coarse. As simple as polenta is to prepare, this was my first time buying a box of cornmeal and making it. When I poured the cornmeal water mixture into the boiling water, it was moments before it was a silky smooth consistency. With each effortless stir, I escaped into the softness and the gentle steam.

I used the new glass baking dish I got from IKEA for the mushroom polenta pie. After the cornmeal was done, I smoothed it into the baking dish and on top of that added the gently sautéed mixture of mushrooms, onion, garlic, and chopped spinach. To the top was added fresh grated Parmesan cheese, then into the oven for 25 minutes. This was the recipe that was to go with the tomato wine sauce that I prepared on Sunday. I heated some of the sauce in a small pan. It did go well, but it was just as tasty without. In fact, my significant other preferred it plain and thought the sauce too overpowering for this dish. We had a very light meal that night paired with avocado and a spinach salad.

This will definitely be a recipe that I prepare again, knowing that I can change the ingredients and play around.

Monday Morning Page ~ Sunday In the Kitchen

Yesterday was a cooking marathon. It seemed I was in the kitchen all evening from the time we got home and I started preparing food for the week and dinner for the night. Dinner would be Tilapia dredged in seasoned flour topped with a warm tomato wine sauce served with rice, roasted asparagus, and a spinach salad tossed with a new good garlic olive we bought on Saturday.

Tilapia is not one of my favorite fish, but I wanted to give it another try. I think it may be the way the fish feels in my hand. It seems to lack the normal oils and feels like a stiff piece of cardboard against my palm. Alas, little Tilapia, this is just your nature. I liked how it tasted as it got a nice crust from sautéing in olive oil, tender and juicy inside. I made the tomato wine with the hopes of using it on another recipe I hope to prepare this week. The sauce reminded me of a spaghetti type sauce, which was good, but will probably pair better with the other meal. I think it was the combination of oregano and basil that took it to marinara side. The wine didn’t come through as much as I would have liked and I was missing crushed fennel because I couldn’t find it in the stores. I still favor white wine and lemon caper sauce with white fish.

After dinner, I cleaned up and began cooking for the week: a whole chicken cooked in water with garlic, later to be pulled apart; a quiche; a pasta salad with bell peppers, red onions, and the leftover roasted asparagus tossed in a vinaigrette; and banana cake. As the night was closing in, I knew I wouldn’t have time for both a quiche and banana cake. I went with the banana cake and will make quiche tonight. I finally went to bed at 12:30 a.m. I’m usually in bed much earlier. It was nice being in the kitchen and I didn’t mind washing dishes as I went. As I begin experimenting more and more in the kitchen and just trying to prepare more fresh foods and fewer prepared foods, I am finding peaceful moments in the washing part, which used to deter me.

I used the new blender that I bought a few weeks ago for the sauce. I had exchanged some nightclothes that I didn’t really need from Christmas time and instead got the blender.

And yesterday we went to IKEA because we knew they would have a few kitchen items that I wanted and needed at an affordable price. We came home with a large and a small mixing bowl, tongs, and a cute glass baking dish that I couldn’t resist and was only one inch smaller than what was suggested for one of the recipes I want to make. It’s a MIXTUR size 11x7 inches designed by Susan Pryke. It’s a piece of art and I like the way it feels. This little baking dish is made in Czech Republic. I thought that was interesting. I’ve never bought anything that was made there. I also bought a new flour canister because if I’m going to do more baking, it’s too messy to keep it in the bag inside another bag navigating the awkwardness of dipping the spoon in the bag and trying not to make a mess. It’s a round acrylic canister from Bed Bath and Beyond and it fits right where the bag used to be stored. The only thing about all these new items that seem minor enough is that we are running out of space. When I say our kitchen is small, it really is small. Luckily the mixing bowls nestle and I’ve had to creatively rearrange a few things.

That’s about it for this Monday morning.

Monday.
Blank.
Turned to the kitchen,
Full pantry.

Quiche Lorraine and a Few Books

It was a long Monday, but it was a good Monday. There are times when I drag my feet as Monday appears and even though I went in early—for me it’s early, as I’ve gotten used to a late morning shift—it was fine and I was even looking forward a little bit to the start of the week. I knew there would be lots of work waiting for me and I knew the others would have worked long into the nights and part of the weekend, so they would be in later and I would have the office to myself for one hour of uninterrupted work and catch up.

I thought of cooking throughout the day to help keep me centered. I felt relaxed and I dug into the piles of work, losing track of time. Easter is approaching faster than I realized. Quiche Lorraine floated me through the day. My significant other and I will have Easter at his parents and this year I’d like to bring a quiche. I had thought about making an apple pie, flan, sweet potatoes, and then quiche popped into my mind. The other night I made an apple crisp. It’s been a while since I made a crisp. Last time I did was about a year ago and it was blueberry. The way the blueberries oozed their sweet goodness married with the crumb topping: the memory stayed. The apple crisp was good too. I may still try to make an apple pie with a crumb topping and bring that for Easter as well. Quiche Lorraine—for sure.

The long Monday brought me home later than usual. I didn’t feel tired. While I was at work I made my mind up that I would prepare a test quiche that night. I scribbled a list on a post-it. When the workday was done, I headed to the market for supplies. I had looked through a few quiche recipes online, some using cream, and some using 12 slices of bacon instead of the six that I decided on. There were so many variations and comments from reviewers. I’ve only made quiche two times and I wasn’t extremely pleased with the results. The last oven that I lived with was gas and didn’t seem to brown the tops of food very well. I have to admit I was nervous baking in the oven we have now because it is also gas and small. After making corn muffins in it, I see that it browns perfectly and it is sturdier than I thought. The quiche recipe that I followed last time was different than the one this time; to the usual onions and bacon for Lorraine, I added mushrooms and spinach. The aromas and warmth that filled the apartment were satisfying and when I peeked at how the quiche was doing, it was lovely. When it seemed done, I took it out to cool and later cut a slice to share. We agreed that it was delicious. Possibly a bit wet. We’ll see today for lunch how it set overnight in the refrigerator, and then I’ll know if I need to keep it in the oven a wee bit longer for the Easter quiche.

Quiche isn’t difficult to prepare, yet good results make it seem so. I am fully present when I’m cooking and working with food—appreciating the meal as it comes together, savoring each ingredient, what it adds, how it combines. I only hope that Lorraine is well received on Easter; with love and care, I think it’s possible.

**

I wanted to share three books that I finished recently.

Quiet: The Power of Introverts in a World That Can’t Stop Talking (2012) by Susan Cain (Audio narrator: Kathe Mazur).  I already shared a bit about my relationship to introversion in my past blog, http://redroom.com/member/rebbecca-hill/blog/bookindipity. I started listening to this audio in late January and it came to an end yesterday. This has been a most enlightening book on introversion and extroversion. I’m not one to need facts when it comes to certain things. I rely on my inner knowing. However, for those that need their facts, the book doesn’t disappoint. For anyone that truly would like to have a fuller understanding of extroversion and introversion, I highly recommend this book. I related and found myself within the audio pages. I especially appreciated the section when the author talks to us about how to honor and support our children who are introverts. As with anything, we will often relate to one side of the spectrum more than the other; there will always be varying degrees and situations that bring us out or close us down. On a personal level, I gained more insight into extroverts, which my significant other is. He has moments, but by and far, he is extrovert all the way. This book has helped me to understand his energy source and how it affects him—he feeds on crowds and people; and how it is much different than mine—I feed on quiet and contemplation. I can understand his glazed over drained look better now when it’s too quiet and sometimes he or we need to go out and be amongst the activity. I’ve learned to embrace my extrovert moments through the years; this book has really brought it into perspective and brought me full circle with my memories, childhood, and adolescence and all my introvertedness then and now—How I do love and honor it more so than ever. 

Amazing Gracie: A Dog’s Tale (2003) [Kindle edition] by Dan Dye and Mark Beckloff. I came across this book on one of the Amazon Daily Deals. I believe it is still available for $1.99. If you love dogs, you will love this book. Gracie is a sweet Great Dane, albino and deaf. It really is a special and heart warming true story that reads quickly; I didn’t want it to end. There are also pictures of the gang at the end of the book.

The Last Chinese Chef (2007) by Nicole Mones. The moment I laid eyes on Nicole Mones words in her first novel Lost in Translation, I knew I would be back one day. And what a treat that I would return with her to China again in The Last Chinese Chef. I feel changed after reading The Last Chinese Chef, feeling a new appreciation for Chinese cuisine, especially as it related to banquets only reserved for the elite; the literary undertones of meals in and of themselves. This was an exquisite novel—a work of fiction, but the Chinese culinary world depicted—real. It has left me not only with a greater respect and awe for Chinese cuisine and culture, but leaves me rethinking food in general.

Living in the Moment of Gumbo

The workday yesterday was long, one continuous loop. It was a fine day and I lived in the moment—the moment of making gumbo! Ever since my trip to New Orleans I’ve wanted to make gumbo. All day yesterday, I thought of the items on my list. I knew it would be a late workday. It didn’t matter. I just wanted to come home and cook gumbo, to enjoy the aroma of lard and flour slowly cooking, stirring and stirring, forming the roux.

I mentioned before that I watched the movie, Julia and Julia over the weekend; I feel that this movie has had a profound affect on reigniting my passion for cooking. I still enjoy watching cooking shows and looking through cookbooks, though this time, there was a new pizzazz in me after watching this movie.

So there I was at moments throughout the day dreaming of making gumbo. I let any trace of stress blend into the aromas and rich brown of the roux—all the while thinking to myself about what the chef at the New Orleans School of Cooking reminded us about in the demonstration: You have to use lard or it will not be the same. I believed her. I grew up on lard (manteca in Spanish) and the aroma once it hits the pan is like no other and my taste buds watered, so while I was there at the demonstration, I was also transported to my grandmother’s kitchen. It was a heavenly intersection of cooking memories of the past with new memories of the present and future.

After the workday was done—later than usual—I headed to Safeway for the gumbo fixings. I realize too there are many variations of what you can put into a gumbo. I chose andouille sausage, small shrimp, okra; garlic, onion, celery—the holy trinity—as the chef deemed these three lovely ingredients; and bell pepper. The last item I needed was lard. I didn’t see it in the section with all the other oils and shortenings. I asked someone. “No, we don’t carry it anymore. We used to,” he said.

Well, I had all the items in my basket, and it was already late and I wasn’t near a Mexican style store and I just wanted to go home by this time.

Part of the joy of cooking is that it reminds us that often we’ve got to improvise in cooking, as in life. Things change, we adjust, we improvise, work with what we have. I had all the other items in my basket and, though I wouldn’t be going home to make a roux or a true gumbo, I would still set out to make a modified gumbo stew with the ingredients I had. This wasn’t going to be dinner, but for our lunches and any leftovers for the following dinner or another lunch. When I got home, I didn’t even feel the need or want to rest after a long day at work, I simply wanted to be in the kitchen—after greeting and kissing my significant other and chit chatting about our days.

One of my favorite cooking shows is Chopped, where the contestants are presented with three mystery baskets. They begin with an appetizer, the winners moves onto the entree course, and finally, the two contestants left standing, battle it out in the dessert round. The mystery baskets are revealed at the start of each round, each containing oddly paired ingredients, where the chefs then have access to the pantry and their own experience and creativity. This is a show demonstrating the true art of cooking improvisation. 

Into the kitchen I went—wash, wash, rinse, dry; chop, chop; chop, chop. The ingredients sizzled away, wonderful aromas wafted. I tasted in intervals of simmering. Mmmm. The okra was emitting is sappy juices, mingling with the others. It felt done and I let it cool. This morning I cooked some white rice and last night I cooked more corn muffins, so that will be lunch for both of us today. Now, what will I cook next?

Purple Pot Roast

I wasn’t sure what Saturday would bring. The day unfolded, another change from winter weather back to spring. A late start to the day; uncertain of our plans and then learning that we had the day to ourselves, yet we seemed in different moods, so we went our separate ways for the day.

I thought of a few things: A walk, a drive, a solo adventure? Decisions. I had the day to myself, and it was too nice of a day outside to stay inside and read the day away. I went to my recipe box and looked through “My Great Recipes” recipe cards. Each card, a color image with many possibilities. A few that stood out: beef and cheese turnovers, sesame peanut butter cookies, pineapple muffins, pumpkin-pecan pie. I’ve had these recipe cards—those that I salvaged from the set—since childhood. I wish that I had kept the entire set, but at least I have a small batch of cards left. I’ve looked at the beef and cheese turnovers card and the others several times over the years, pulling and putting back. Of these particular cards that caught my attention yesterday, I have only made the sesame peanut butter cookies, which were delightful—the added flavor, crunch, and texture of the sesame seeds make all the difference.

After looking through recipes and finding nothing that I was certain about, a spark lighted: I would make a Pot Roast. Not a typical day for a hearty winter meal, though, a fine excuse to finally buy the cast iron Dutch oven that I saw at World Market; and at last I would make a pot roast, a craving I’ve had for some time now, and only my second time making one. I followed the recipe in The Better Homes and Gardens Cookbook.

Once I knew I was going to prepare a beef pot roast, I wrote a grocery list and off I went. My first stop was World Market and while I picked up the Dutch oven, I also bought a new cutting board for veggies, since I had used the other one for meats and have been breaking the rules of keeping the meats and veggie cutting separate.

Next I took the scenic route to Safeway— always the scenic route. I went to a different Safeway this time for a change of pace and I’m glad I did. After winding through narrow hilly roads, admiring homes; taking it slow; smiling at trees flirting with spring, and ending up on the long stretch of road that would take me to my destination, I arrived.

And upon arrival, my whole body felt like the mountain looking back at me, beginning to show its verdant vibrancy through the sleepy browns; tree stumps all around were like happy people; other trees blossoming yellow puffs of brilliance. I sat in my car and soaked it in—life all around me—tingly with the beauty that surrounded me; when I heard the crow caw, I said hello softly. I let him know I hear him and I always look to find where he is, and I see another and they are conversing from the small distance between them.

Slowly, coming out of my reverie…I pull myself along and I walk into Safeway with a light step. I made it through my list and the last item I needed was a dry red wine for the roast. I’ve come to the conclusion that though I’ve enjoyed the few wine tastings I’ve been to, and enjoy a glass of wine here and there, I’m truly not a wine drinker. I tend to prefer beer, but only certain beers—a very small pool of beers.

In search for a dry red for the pot roast, and having no idea and forgetting to look this up before I left home, I asked the person working in the beer and wine area. He was stumped. He was still helpful and went to ask someone else, but came up empty. I thanked him anyway and said I’d have a look and hope for the best.

The wine isle was too crowded for the cart. I swung around and entered the isle from the other side, parking my cart out of the way. I was still puzzled when I saw a gentleman with white hair, a handsome man of 65 or 70, a sparkle in his eyes and friendliness in his face. I asked him if he happened to know of a good dry red for a pot roast—for cooking and drinking. He thought about it a moment and then said that he and his wife had actually enjoyed a Bogle Petit Sirah recently with a pot roast. I remembered having had a Sirah once and I liked it. I thanked him and went in search amongst the many reds. He was edging back that way to meet his wife and he pointed it out.  “Ah, there it is. Thank you,” I said. He saw his wife and told her what I was looking for and she smiled in a way that made me feel he made a good recommendation. I said thank you again and was so pleased at how helpful the man was.

Safeway is known for their customer service. This particular store had the friendliest group thus far and they seemed genuine: The young man who gave me a cart on my way into the store; the woman in produce who went out of her way to help me find the type of apples I couldn’t find; and the older gentleman bagging my groceries who asked my name before then thanking me by name and bidding me a good day in a truly blissful way. How could one have a bad day when so many others are filling it with their good nature and joy?

Back at home, I unloaded, and set to work. The second thing I did after getting the meat in the refrigerator was to open the wine and have a glass while I prepared the meal. I must say I was pleasantly surprised at how easy the wine went down, but on weekends I still prefer a cold beer during dinner preparation. I took the meat out and began browning each side in my new cast iron Dutch oven. Once that was done, I poured the mixture of heated red wine, Worchestire sauce, beef bullion, and crushed basil over the top as instructed. The aroma was heavenly.

Between cooking, I finished watching the movie, Julia and Julia, a compliment to the pairing to the day’s meal and mood.

For the most part, I was pleased with how the pot roast turned out, though the color of the juices, which became the gravy, looked a deep blackish purple. It wasn’t a bright gravy as I’m used to seeing and I don’t think I’ve ever seen a gravy look like this. This is a case where it tasted much better than it looked and I found that it didn’t look as bad when poured over the top of the roast and vegetables. I do wonder if the deep wine color and the cast iron together caused this odd color?

I kept the meal simple and served the roast and added vegetables of potato, carrot, and celery, with “Jiffy” corn muffins. I cheated a bit on the muffins. “Jiffy” makes it easy and tasty.

I was pleased and felt much better about the meal when my significant other raved about the flavors and said the meal was delicious. Because this wasn’t a roast cooked all day, it didn’t become fall apart tender, as I would have preferred, but he assured me that it was tender enough. He wanted seconds and enjoyed it a lot more that I expected. That made my night.

Memories of Mother and Sustenance

Different memories have been stored away of when my mother passed away. Memories of how I adjusted—different compartments that I placed her within my 13-year-old self—different memories that sometimes seem to barley scrape the sides of each other as though they are fractured, yet whole.

What really brings me to a standstill is when I realize that 13 years is such a short time when it begins at birth—to know someone. But when the bond is between mother and child, daughter in this case, the bond seems to bend time into something more profound. Some of my memories include trying to get a sense of who she was to me—who was this person—this woman—my mother? I have many memories, some stronger than others but to wrap my mind around it—the best that I can do is continue knowing my mother through my own self, through the flickering memories; and through the ways in which I think about her and continue to nurture her in my living life.

I always enjoyed being in the kitchen when my grandmother cooked and I helped out by making the tortilla dough into balls, but I didn’t help her cook anything else. My mother wasn’t a very good cook—at least I don’t think she was. She never prepared any Mexican meals. She made a potato soup that I loved. My stepfather seemed to do most of the cooking and some of his meals were from his days in the Army. Shit on the Shingles is one I remember because of the name, of course. He cooked a lot of pork and beef dishes, and oh how I adored his scalloped potatoes. I’ve never tasted anything so heavenly. My aunt, who lived next door at the time, cooked and baked. I would help her bake cookies. She didn’t make them from scratch, but I enjoyed the process of going to the store with her to select a cookie mix and go back to her kitchen and get to work.

When my mother passed away, I had what must have been one of her paperback sized Betty Crocker cookbooks, and in the inside cover I remember writing the date of her death. I didn’t visit her in the cemetery for a long time and when the cookbook disappeared, I lost the date and as odd as it may sound, no one seemed to remember the exact date either. I knew it was October—we all did— but couldn’t remember the day.

I’m not sure when exactly; a strong sense that it was sometime after her death, I would watch cooking channels like they were cartoons. I loved Julia Childs; Yan Can Cook with Martin Yan; “The Frugal Gourmet” with Jeff Smith. I started looking in cookbooks and trying out recipes.  I would cook a meat meal for my grandfather and I could tell the meat was too tough by the way he was slicing into it. I made cream puffs, cookies, and cakes. I even tried to make a dessert that looked so beautiful but it involved gelatin and I really didn’t have a clue. It was a circular form and had white wine it in, layers and layers of grapes cut in half would set into the gelatin. I don’t think it ever worked out, but I still remember the picture in the magazine. I also tried my hand at candy—divinity, penuche, taffy. As I dig into these candy memories, I wonder was it the names that got me. The letters side by side are enough to entice a young girl, the sounds of the words taking me into another realm. I don’t know. I do know that I did not have a candy thermometer, so I ended up with a bad mess. I didn’t care. I just wanted to be in the kitchen, experimenting, losing myself. No one helped me. I think this is one way that I felt complete and I’ve always loved food.

Food has been there for me—in my grandmother’s wonderful Mexican dishes and her love; my aunt’s cookies and her kindness; my stepfather’s interesting concoctions and his sugary sweetness because he worked in a large bakery; and even my mother’s potato soup, ah dear mother—especially her soup because it seems to be one memory that connects me to her through cooking. Now I see even more so why the potato is one of my favorite foods. I will eat anything potato—the gracious, versatile, nourishing potato.

I’ve mostly cooked and some baking here and there, on and off, through my adult years. I’m nervous to use our small oven in the apartment because it’s gas and because it seems to get so hot. I don’t fully trust it. 

Now I have the Better Homes and Gardens Cook Book, which I love consulting and searching through.

Recently I prepared a recipe from the Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals. On Sunday I made one of the recipes: Southwestern Hominy Stew. It reminds me of Posole, a pork and hominy type soup, my grandmother used to prepare and that I know my mother loved. I enjoyed it very much and my significant other gave the thumbs up as well. Last week, I made a chicken curry with peas and spinach and coconut milk. It was pretty good, but I feel like it needed some heat to counterbalance the sweetness of the coconut milk. I used an already prepared curry powder from World Market.

Here is the recipe for the Southwestern Hominy Stew:

1 cup chopped onions
3 large garlic cloves, minced or pressed
2 medium potatoes, cut into 1-inch chunks (about 2 ½ cups)
2 cups frozen lima beans
2 teaspoons ground cumin (I used a lot less so that the cumin wouldn’t overpower the stew)
1 teaspoon salt (seemed to be enough sodium already, so I waited to salt my individual bowl)
3 cups basic vegetable stock. (I used an organic prepared container)
2 cups undrained canned tomatoes, chopped. (I used fresh tomatoes and added water)
1 roasted green bell pepper, seeded and coarsely chopped
1 roasted red bell pepper, seeded and coarsely chopped
1 roasted fresh green chile, seeded and minced. (I used a jalapeno)
1 tablespoon finely chopped cilantro

(I roasted the peppers on a flat cast iron skillet)

Combine the onions, garlic, potatoes, lima beans, cumin, salt, and vegetable stock in a 3-quart soup pot. Cover and bring to a boil, then lower the heat and simmer gently for about 5 minutes. Add the tomatoes with their juice. Stir in the roasted bell peppers, the roasted chile, and the hominy. Simmer the stew, covered, for about 15 minutes more, until the potatoes are tender. Add cilantro and serve.

For the condiments, I warmed corn tortillas until they got hard and then loosely cut them up for adding into the individual bowls. I also chopped onion, more cilantro, and avocado. I imagine cheese would be nice too, but I liked it this way. Because we like meat, I cooked up a small amount of pork tenderloin with onion and garlic as a topping.

In the words of the late Jeff Smith when he would close his “Frugal Gourmet Show,”

I bid you peace.

Ground Turkey and George Foreman

I once had a Turkey burger in a restaurant and it was OK, but not great. We’re trying to eat healthy and delicious.

Whenever I would hear people talk about the George Foreman grilling Machine, I rolled my eyes. I thought it was just another gadget to own. Well, even when I reject something, I am still fair and give something a try before my final judgment. We did buy one—the small version for two. I tried to justify all the reasons in my mind of why this could be a good thing. I also had a George Foreman grilling cookbook with recipes. The book was given to me some time ago. This was the impetus behind the purchase.

A month later, and I’m having my doubts. As I suspected, it’s a bit of a pain to clean. It’s time consuming and if I use honey in a sauce to pore over the meat, it is even harder to scrape off the grill. You cannot submerse the grill in water. All cleaning must be done by hand, careful to get in the grooves and get all the little bits out.

It’s a novelty that the meat cooks from the bottom and the top. For the most part the meat or fish stays tender inside, leaving a slightly tough and dry outer skin. I have a feeling that after a few more uses, we are going to retire Mr. Foreman. I think what I like most about it is that it doesn’t spatter oil all over the place and I don’t have to have all the stove burners running.

We’ve cooked chicken, salmon, sole, and turkey burgers on the grill. If not for the grill, I may not have ventured into the world of ground turkey, thus, I prepared a dinner last night that was light and delicious.

I knew that I was going to prepare the small package of  artichoke with cheese and olives raviolis. I didn’t want to pair a heavy sauce with it, so I decided to use what I had in the kitchen. The idea came to me after looking through a few cookbooks. To make the simple sauce, these are the ingredients I used. It’s not so much a sauce as a dressing. I ran out of garlic; otherwise, I would have added it too.

Dressing a la ground Turkey

-Splash of olive oil

-Pat of butter

-Small handful of ground turkey

-Dash of salt and garlic salt

-Pinch of parsley

-Few shakes of basil

-1/2 handful of walnuts crushed up

-Bunch of fresh baby spinach leaves

Brown the ground turkey in the olive oil and butter, using the spoon to break it down into fine pieces. Add all but the spinach, stir. When all ingredients have married, add spinach.

Keep warm. Cook pasta, add a bit more olive oil, and toss with turkey spinach dressing.

We also had a green salad with dried cranberries, gorgonzola cheese, and cherry tomatoes, tossed with an olive oil vinaigrette; and tortillas as our bread.

I must say this was one of my favorite meals so far and all thanks to the George Foreman Grill.