Tag: Kitchen memories

Springing Ahead with Quinoa

According to the calendar, Spring will be here in two weeks. According to what I see out my window… it may be here in name only. There is nearly two feet of snow in my yard, I have to put on a jacket to get the mail, and don’t even get me started on the pot holes and giant snow banks.

fat squirrelFor those of us in the Midwest this has been the Winter of Our Hibernation. As with many hibernating animals I have put on an extra layer of fat to sustain me through these frigid times. What was comfort from the cold is now displeasure in the mirror.

Comfort food gives us comfort, and I’ve taken more than my share of it lately. Now the time has come to look at  lighter and healthier food. First on the menu board is Quinoa  

This “super food” has been the darling of the food world for some time. It is rich in fiber and vitamins, and has essential amino acids that make it a complete protein. It cooks in the same manner and time as rice, but is a lot more interesting both in taste and appearance. The little spirals which are actually the germ make an interesting presentation especially in the red and black varieties.IMG_1416-1024x768colored quinoa

It makes a great side dish embellished or not, It can be eaten as a hot cereal for breakfast with dried fruit and a sprinkling of nuts. I haven’t found a vegetable that it doesn’t like, making  wonderful salads that put the  pasta variety to shame. I think Quinoa with a plethora of veggies and a light dressing is a great lunch or light supper.DIGITAL CAMERAThis is an Italian inspired salad. The quinoa is joined by sun-dried tomatoes, artichoke hearts, roasted red peppers, mushrooms and olives, Dressed with olive oil and balsamic vinegar, it is an antipasto tray that eats like a mealDIGITAL CAMERA

 

Italian Quinoa Salad
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This protein rich, meatless salad can be a one dish meal for four or a side dish for 6.
Servings
4
Servings
4
Italian Quinoa Salad
Print Recipe
This protein rich, meatless salad can be a one dish meal for four or a side dish for 6.
Servings
4
Servings
4
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Heat the 1 tablespoon of olive oil in a medium skillet. Add the onion and cook for 3 minutes. Add the Cubanelle and mushrooms. cook another 3 minutes. Add the garlic and cook 2 minutes more. Remove from heat and allow to cool.
  2. Put the cooked quinoa in a large mixing bowl. Add the roasted peppers, artichoke hearts, sun-dried tomatoes and olives and toss to combine.
  3. Add the cooled onion mixture to the bowl and toss once again.
  4. In a small jar with a lid add all of the dressing ingredients (except salt and pepper). Close tightly and shake until the ingredients are emulsified.
  5. Pour the dressing over the quinoa and vegetables and toss to coat. Cover and refrigerate for several hours. Remove from refrigerator 15 minutes before serving. Taste and add salt and pepper as needed.
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Southwestern flavors also have an affinity with quinoa. This is possibly my favorite Quinoa salad. Roasted poblano peppers and corn, black beans, red bell peppers, onions and tomatoes are combined with cilantro, avocado and a garlic lime dressing. 

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The Southwestern flavors coupled with the nutty chewiness of the quinoa make a one dish meal the is good and good for you. The veggies are chopped in small dice that compliment the quinoa and make for easy eating.

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The dressing starts with canola oil that gently heats with minced garlic and cumin seeds. Lime zest, ancho chili powder, smoked paprika, and a touch of Agave Nectar combine with lime juice and ground cumin to create a flavor burst that brings the whole thing together.DIGITAL CAMERA

 

Southwestern Quinoa Salad
Print Recipe
The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Southwestern Quinoa Salad
Print Recipe
The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Ingredients
Dressing
Servings:
Instructions
  1. To roast Poblanos: Place poblanos under the broiler for 10 minutes or so, turning as the skin blisters. It should be blistered on all sides. Remove the peppers to a shallow bowl and cover with plastic wrap. Allow to sit for 5-8 minutes. At this point the skin should come off easily. Remove the stem and seeds and chop.
  2. Put the quinoa, bell peppers, poblano, onion, corn and black beans in a large mixing bowl. Toss to combine.
  3. Add the avocado and cilantro to the bowl and toss gently to combine.
  4. Pour the canola oil into a small fry pan. Add the garlic and the cumin seeds and heat over low heat until the garlic stats to sizzle. Remove from heat (do not let the garlic brown) and set aside to cool before adding to the dressing jar.
  5. Combine all of the dressing ingredients in a jar with a lid. Cover tightly and shake until ingredients emulsify.
  6. Pour the dressing over the ingredients in the bowl and toss gently to combine.
  7. Cover the salad and chill for several hours. Remove from refrigerator 15 minutes before serving. This serves 4 as a main dish and 6 or more as a side dish.
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NOTE: To make 3 cups of cooked quinoa; Rinse 1 cup of quinoa under cold water for 2 minutes and allow to drain. Combine with 2 cups of water in a saucepan. Add a pinch of salt. Bring to a boil. reduce heat and cover. Simmer for about 15 minutes. Quinoa should be al dente. Drain off any water that might be left in the pan.DIGITAL CAMERA

Make either of these salads at least a few hours ahead so that the flavors have chance to get acquainted. They can mellow in the refrigerator, but let them sit out for about 15 minutes before serving. The color and texture are interesting and the flavor is incredible.

I’m taking the first steps to lighter and healthier food. Just like Winter is the season for comfort, Spring is the season for light and bright in the air and in the kitchen.

Love, Mama D

 

 

Pulled Chicken, Cookbook Memories and Bacon Cornbread

In case anyone is keeping score Winter seems to be winning by a snow mound, a really big snow mound…at the end of my driveway. With so much time spent indoors, I find myself strolling down memory lane. Memories can make us more enlightened to what we’re doing in the present. I also have lots of time to surf the internet.

I found the Pulled Chicken recipe that I used for inspiration online. I get a lot of ideas from what I see there. I don’t think that I’m alone in relying on the internet. It’s easy, quick and full of possibilities. I bet you’ve gone there too, in search of the perfect recipe (maybe even on my website).

Every time I head down to the computer, I walk past a shelf filled with cookbooks. Occasionally I stop and think, I know there’s a recipe for what I’m looking for somewhere up there, but I’ve become such a creature of the quick fix, Google  search, that I head downstairs and scroll through far more recipes than is necessary.

I’ve come to realize that by seeking this “quick fix” I’m leaving an incredible resource literally sitting on the shelf. I’ve always loved looking through cook books. I have been known to read them cover to cover like a novel. What happened? The ease and incredible volume of what is available at the touch of a keystroke has made me lazy. If looking through family recipe boxes has given me a new voice, then perhaps reading a cookbook now and again could give it more resonance.Scan_Pic0026

Laziness sent me back to my cookbook library. I thought that corn bread would go well with the Pulled Chicken. I just needed a basic Corn Bread recipe and I honestly didn’t want to go downstairs again and scroll through hundreds of options. There on the shelf by the stairs were my  Doubleday Cook Books.DIGITAL CAMERA I found the recipe in about a minute and was pulling the ingredients out of the pantry in less than that. The recipe was very basic, (Flour, cornmeal, leavening, liquid, and fat). Left to my own resources,  I decided to make Cornbread with Bacon using Buttermilk for liquid  and Bacon Drippings for fat.Scan_Pic0029

Before the internet became my darling, I referred to the Doubleday Cookbook for many cooking questions. It’s been my reference of choice since my sister-in-law gave it to me in 1980. She swore by it, and knew I would love it, too. She was right. The fact that the binding is cracked and a few pages are falling out attests to how often I’ve turned to it.

It’s easy to use, filled with “how to” illustrations from boning a fish to rolling croissants . The recipes cover everything from brown stock and white sauce to how to prepare Squirrel. The two volumes weigh in at almost 1500 pages. Authored by Jean Anderson in 1975, it won numerous awards. She revised it in 1985 to incorporate the changing American palate and interest in nutrition. Sadly, both versions are out of print now, though there are copies available on Amazon and EBay.

Now, about that Pulled Chicken…the idea intrigued me. A lighter, healthier answer to Pulled Pork and another use for the boneless skinless chicken thighs that needed to come out of the freezer. When I make Pulled Pork, I use my Slow Cooker. The inspiration recipe used a Slow Cooker, so I decided to use one, too. DIGITAL CAMERA

It started as boneless skinless chicken thighs and a tomato based barbecue sauce, Onions and garlic had to be part of the entourage because Mama D puts onions and garlic in most everything.DIGITAL CAMERA

The Sauce included a varied cast of characters. Smoked Paprika led the parade and helped create the vivid red sauce. My husband has, for lack of a better word, a delicate palate, so my spice choices were on the mild side. I barely did more than say cayenne over the bowl. I think pumping up the heat and spice in this would be excellent, so if you think heat is neat, be my guest. I used a mustardy “Carolina” type barbecue sauce from Trader Joe’s, but you could use any BBQ sauce home or store made. Three Kings Spice Blend comes from Caboose Spice & Company . It’s sweet, spicy, smokey, and not too salty. 

DIGITAL CAMERAAs Slow Cooker recipes go, this one was ready in a relativelyDIGITAL CAMERA short time. It was ready in less than 5 hours. A couple of forks and a few minutes later it was a mound of tender, juicy, and fragrant shreds of chicken.

The chicken went back into the pot to let the sauce get acquainted with every surface. I had my Bacon Cornbread ready and because it tasted so delicious, I smothered a generous hunk of the bread with Pulled chicken, and to get back to this being a healthier alternative, I topped it with some Mustard Coleslaw.DIGITAL CAMERA

 

My ideas didn’t end there. I’ve included an extra mini recipe for Poutine. This is Canada’s gift to our cholesterol level. Usually french fries, brown gravy, and cheese curds my version includes Pulled Chicken and lots of toppings.

Mama D's Pulled Chicken
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Servings
6
Servings
6
Mama D's Pulled Chicken
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Trim chicken thighs of as much visible fat as possible. Layer in a 5 - 6 quart Slow Cooker coated lightly with non-stick cooking spray, placing the onions and garlic in between the layers.
  2. Mix the remaining ingredients together in a small bowl until well combined. Pour over the chicken, onion, and garlic. Move things around so that the chicken is evenly covered with the sauce.
  3. Cook on the low heat setting for 4 - 5 hours. The chicken should be very tender and just starting to fall apart. Remove the chicken to a heat resistant cutting board. Allow to cool for 10 minutes.
  4. Using two forks, shred the chicken into uniform pieces. Return the chicken and any accumulated juice to the slow cooker. Raise heat to high and tilt the cover slightly. Cook an additional 20 - 30 minutes,until the sauce has thicken slightly and everything is hot.
  5. Serve the Pulled Chicken in sandwiches, tacos, or quesadillas. It's also great sitting atop rice, pasta or corn bread. You can even eat it all by itself.
  6. Mama D's Poutine: Top oven baked french fries with Pulled Chicken. Garnish with any or all of the following: Shredded cheddar cheese, blue cheese crumbles, bacon bits, sliced green onions, ranch dressing.
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The pulled chicken is a keeper. I’m grateful that the I found the inspiration recipe online and that I can share my inspiration with you. I’m even happier that I have become re-acquainted with my cook book shelf. Winter is not going anywhere any time soon. I think I may curl up with a glass of wine and a good (cook) book.

Love, Mama D

Memories from a Kitchen of Love

Mama D’s Kitchen of Love came to be because of the cooking  I witnessed growing up.  It was the 50’s. My father went off to work every morning and my mom stayed home and took care of the house. Monday was laundry day, Tuesday was for ironing. I don’t remember what specific tasks were assigned to the rest of the days, but I know that everyday at around 4 o’clock it was time to make “supper”.

My mother was a great cook. She was creative and took great pride in the food she created. My father was an amazing cook in his own right and loved to eat. My mother cooked the dishes my father loved. That combination of love and pride are the memories that are foremost in my mind and have influenced how I cook today..

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Every weeknight, except Friday, we’d have meat. Lamb chops, sirloin steaks, and hamburgers were prepared in our electric broiler. This was state of the art for the time. It sat on the counter and had a cast iron broiler tray with a separate rack that fit inside. The plug was a massive three-pronged affair that had to use more electricity than the TV. My mother’s broiling technique was unique. Meat went into the broiler frozen. The seasoning was garlic salt and little else. As strange as this seems to me now, the meat was always perfectly cooked, juicy, and delicious.

I loved summer because the vegetables were always fresh either from my grandfather’s garden or the produce bus that came down our street twice a week. Yes, a bus full of fruits and vegetables. It was a converted school bus that boasted a large bell that announced its arrival and wooden bins heaped with produce where the seats should be. You walked through and chose your produce which was weighed on a hanging sale and put in brown paper bags. My mother brought it home and that’s when the food memories began.

My mother did wonders with those vegetables. The green beans would be cooked and then tossed with olive oil, garlic and fresh mint from the garden to create a beautiful salad.file4021339082680 Melrose peppers were fried in a large saucepan that I still use. file0001269469362They started with the cover on  with a little olive oil and a good dose of salt. Then they were  fried uncovered until tender and slightly golden.

 

 

Tomatoes, OMG the tomatoes! Sliced and served in carpese style (without the cheese). Tomatoes (5)She made the salad early enough so that it would have time to get happy in the refrigerator resulting in a generous amount of olive oily, vinagery, garlicky juice. This juice was the best part because you could bagnare bread. That’s dip in Italian. Italian was not routinely spoken in our home but certain things could only be described with the Italian word.

My mother was an excellent baker. She made pies and cakes and enough Christmas cookies to keep our holiday table loaded for the entire 2 weeks of the season. She made the best buttercream frosting in the world. It was a cooked frosting that was creamy and not too sweet.I have tried for forty years to make this frosting . I can’t do it. I’ve flushed more failed frosting down the drain then I’ve put on cakes in my entire baking career.

The first real food preparation I did was baking Christmas cookies. I started with sifting flour and chopping nuts and gradually worked into cracking eggs and finally running the mixer. We would make at least 10 kinds of cookies  Pinwheels, Candy Canes, Chocolate Chips and the oddly named but delectable Rocks so named because that’s what they looked like.

Rocks    

1 1/2 C Brown Sugar                                           2 1/2 C Flour                                                         1/2 C Butter                                                         3 Eggs                                                                   1 t. Cinnamon                                                      Pinch of Salt                                                       11/2  t Baking Soda –                                          1 large box Raisins                                              mix in 1/4 C hot water                                      1 pound Walnuts

Cream butter and sugar. Beat in eggs. Add cinnamon, soda, salt and flour and blend well. Stir in raisins and nuts. Drop by small balls on cookie sheet and bake at 375 degrees for 7 minutes. This recipe makes a ridiculous amount of cookies. Fortunately they are very good.

Like most little girls I learned a lot about cooking from my mother but I learned even more about cooking from my Dad.

To be continued…