Orange Coated Nuts/Travel Food

Posted on August 17, 2011 by Marilyn

Boarding a plane to Chitabe Lediba Bush Camp in the Okavanga Delta, Africa

I have been a traveling fool of late. Over the past few months I’ve journeyed to Belize, Iowa and California and soon I’ll head back to the Midwest and then up to Vancouver, Canada.  Some days I feel like I don’t even know which city I’m in, yet spending time with those I love makes it all worthwhile.  I have always been on the go; I am an eager explorer, seated in an airplane most every month of the year.

Because I consider myself to be an experienced traveler, I have, over the years, refined the way I prepare for my trips. And it should come as no surprise that food prep is on the top of my list. One might even say I am food obsessed before I head to the airport. Multiple Ziploc bags of healthy and tasty treats are stowed away to help stave off hunger. Whether I’m at home or on the go I tend to eat lots of small meals throughout the day and get crabby when I am hungry. So I know I travel best when I have a good variety of snacks and meals on hand.

I admit I am a “food snob.” I don’t eat fast food or prepared food or packaged foods with too many ingredients if I can help it. I rarely find anything of interest on the in-flight menus and can’t stomach the thought of paying $15 for some stale crackers and mediocre cheese. I haven’t found the edible items sold in airports to be any more appealing. That said, I have been known to purchase a candy bar if the mood strikes me.

Never fear, I have a formula. I only pack foods that aren’t perishable and can withstand twelve hours in my backpack. I always take things with me that are both healthful and tasty. Unfortunately, I have found myself sitting on a runway for two hours waiting for takeoff more often than I care to recall. I have been bumped from flights late at night when even airport restaurants and food chains are closed. This past weekend I was on a flight home over dinner and nothing was available AT ALL. NOTHING! No nuts, no boxed “snacks”, zero.

So the following is my list of what I have in my trusty Ziploc bags. I gather everything the night before my travels. I even affix a Post-It to my backpack as a reminder to fetch everything from the refrigerator before I depart.

Ready for my next trip!

Marilyn’s Trusty Travel Foods and Paraphernalia
  • Wet wipes and napkins and an extra plastic bag for garbage
  • Floss/toothpicks (I never use them in public but sneak into the airplane bathroom after my meals. There is nothing worse than a bright green piece of spinach sticking in my front teeth!)
  • PB and J on whole grain bread, each half wrapped separately. If it is breakfast time (many of my flights leave at 6 am) I pack a homemade scone in lieu of peanut butter and jelly.
  • Dried apricots, figs or unsweetened cherries and a handful or two of glazed nuts (see recipe below). These last for weeks in a tightly sealed bag.
  • An apple cored and quartered and rubbed with a little lemon juice. (It’s just too hard for me to eat an entire apple without having the peels stick in my teeth.)
  • Some type of homemade, non-crumbly cookie (they aren’t messy, they satisfy my sweet tooth and they last for days).
  • Cubed sharp cheddar cheese (good for your dental health, according to my dental student son).
  • Tea bags of my choosing so I can actually drink something other coffee that is luke-warm.
  • An empty water bottle that I fill after going through security.

Here is my recipe for Glazed Nuts. They travel well – even when it is hot outside. I bake these in my trusty toaster oven because there’s no need to heat up my large oven for just a few nuts!

Glazed nuts

Glazed Nuts

Ingredients
  • 3 Tbsp real maple syrup
  • 2 tsp orange zest (I have used lemon or lime or grapefruit too)
  • 2 pinches of table salt
  • 3 cups mixed nuts (almonds, walnuts or pecans)
Instructions

Preheat toaster oven or regular oven to 300 degrees. Cover the flat baking sheet for the toaster or for your oven with aluminum foil.

Mix maple syrup with orange zest and salt. (I recommend using a microplane grater for grating the citrus zest. Feel free to add more or less.)

Add the nuts to the bowl and mix all ingredients together until everything is coated.

Transfer to the flat pan that goes into a toaster oven (or to a regular cookie sheet for the oven). Bake at 300 degrees for 18 minutes.

Remove from oven and allow to cool for 5 minutes, then transfer the nuts to a bowl. They are sticky and might be hard to remove and they take a while to cool thoroughly, so keep breaking the pieces apart.

I always keep a cup of these on my kitchen counter and I freeze the rest for up to two months.

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Chilling with Horchata

Posted on August 10, 2011 by Marilyn

Making Horchata

Most take-away food stands in Mexico and several taco trucks on the west coast of the United States include horchata (pronounced “or CHA ta”) with their beverage choices. When I first saw it I was a bit skeptical. It has a milky appearance and is usually contained in a huge glass barrel and doled out using a large ladle into plastic cups filled with ice. But the second I tasted it I was hooked. Its sweet creaminess provided the perfect relief from the hot afternoon sun.

Roadside sign for Horchata

Horchata varies throughout Latin America and each country utilizes unique flavors. Every location seems to have their own version – making use of  everything from ground seeds and nuts to rice and other grains. In Mexico, horchata is always made with rice and cinnamon and from time to time there is a hint of vanilla. Puerto Rico, Venezuela, Nicaragua and Honduras also serve horchata but flavor it differently depending on the country. Horchata, together with tamarind and hibiscus flowers or jamaica (pronounced “huh MY ick uh”), are the three typical drink flavors of Mexican aguas frescas.

My grandson drinking Horchata

Though it is available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in many grocery stores throughout Central America, my daughter learned how to make it from scratch. She used turbinado sugar from the tiny grocery store close by and we made tray upon tray of ice cubes to cool it down. It’s quite simple and can be made in large batches to keep us cool on hot, sticky days. My grandson had a permanent horchata moustache on his face – asking for this cool drink (which he called hor-chakka) every time he returned from the beach.

Mexican Horchata

Makes approximately 2 quarts

Ingredients
  • ½ cup sugar
  • 1 ½ cups white rice
  • 5 cups water
  • ½ Tbsp ground cinnamon
  • ½ Tbsp vanilla
  • 1 cup full fat milk (some people prefer rice milk)
Instructions

Make a simple syrup by combining ½ cup sugar with ½ cup water in a saucepan and bringing to a simmer until the sugar dissolves. This can be made in advance and stored in an airtight container in the refrigerator.

Check your rice for debris and rinse it well under cold water and drain. Put washed rice with 2 cups water and ground cinnamon in the blender along with the simple syrup (above) and blend on medium high for 1 minute. Add remaining 3 cups of water so it all gets ground together. Let sit at room temperature for at least three hours or refrigerate this mixture overnight in a covered container.

The next day or three hours later, strain the mixture and discard the rice. To the remaining liquid, add the milk and vanilla. Keep refrigerated until ready to drink, then stir well before pouring and serve over ice.

Horchata is such a refreshing drink and is the perfect accompaniment to spicy foods!

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Low Fat Salad Dressing!

Posted on August 3, 2011 by Marilyn

Hiking and Hanging out with Rachel, Kay & Susan

Sometimes I enjoy being the eldest of the three girls in my family of origin. That said, I often feel like I serve as the guinea pig for my younger sisters, Susan and Kay. I was the first of us to have trouble reading small print, the first in my family to have a child apply to college, the first to put on a wedding, the first (and only so far) to become a grandmother.

I would describe my mom, Merry (yes, she spelled it like that) as a “force.” She married after knowing my dad only three months and she was in her thirties, which back in the 1940’s was like being an old maid. She had four older sisters and four older brothers, and felt extremely close with three of the sisters – Esther, Tilly, and Lena. They called each other by affectionate “code” names ; mom’s designated name was JET LEE. Perfect for her.

Sadly, my mother died at the very young age of 71. Age 38 at the time, I didn’t have friends who had lost their mothers. Her death came as a shock to me. Besides being fun, energetic, capable and smart, my mom left a legacy of closeness with her sisters and brothers. We girls adopted her strong focus on family and for 20 years so far, have made a point of arranging a trip together sans husbands and kids at least yearly if not more often. Sure, we have our cat fights and squabbles but we three know that if we needed our sisters for any reason, we would get on a plane and be there with each other in a heartbeat.

We also were reared in a family that LOVED birthdays. In my youth, that day was so special because we chose what variety of cake (my favorite was angel food with pink buttercream frosting!!) we wanted to have mom bake, we selected our favorite dinner menu, and all through the house were pasted notes on mirrors, in drawers, on our pillow (no Post-It notes back then) with affectionate “I love you” and “Happy Birthday sweetheart” messages written in bright colors with hand drawn smiley faces. To this day, I still love my birthday.

It followed suit that my two sisters gave me the choice for a destination to celebrate my 60th birthday. I wanted an easy place for our journey. I searched for a location where the weather was warm and the stress nonexistent. I chose The Enchantment in Sedona, Arizona. On the surface, definitely not the most exciting or exotic locale, but I knew we could partake of tasty meals, hike, bike, swim, exercise, walk around in our bathrobes, read, knit and experience a great time. As an extra bonus my daughter Rachel, whose 33rd birthday fell two days after my 60th, surprised me and accompanied us for three of our five days while my husband babysat her 22 month old son. Acts of kindness such as this are the reason I have stayed married to him for 39 years and counting.

Cocktails with Susan

We all shared a room and slept two to a bed. My three children sent me a beautiful bouquet of unusual flowers EVERY SINGLE DAY. Kay and Susan sang songs with made up lyrics, showered me with cool gifts and made my birthday so very special. We shared meals at the spa and had dinner and happy hour about half the time at the Enchantment Resort’s Tii Gavo.

Every day we participated in numerous activities and one of my favorites was an afternoon cooking class at the spa restaurant. The lesson turned out to be quite entertaining, and the chef demonstrated a delicious, low-fat salad dressing. I never eat low-fat anything yet I absolutely adore this dressing and make it often – surprising friends and family by telling them that it’s healthful. Instead of using tons of fat in the dressing, much of the oil is replaced with “thickened” water (see recipe below). This information and methodology interested me and I think you’ll agree if you make this recipe that it is a pretty cool concept. I use this salad dressing to top seasonal or delicate greens with sliced grilled chicken, fresh steamed asparagus pieces and avocado, sprinkled at the end with toasted sunflower seeds. The pale green dressing, its flavor punctuated by citrus juices, wasabi and mustard also tastes amazing drizzled over a piece of halibut or salmon, and even on top of grilled veggies.

Fresh Salad with Mii Amo Citrus Vinaigrette

Mii Amo Citrus Vinaigrette (with my changes)

Makes 3 cups of dressing*

Ingredients
  • 1 garlic clove
  • 12 sprigs of fresh cilantro (about 3 Tbsp)-stems and leaves both
  • 1 medium sized shallot
  • 2 tsp. dry mustard
  • 2 tsp. dried wasabi powder
  • ½ cup seasoned rice wine vinegar
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 1 orange, zest and juice
  • 1 ½ cups “thickened water” (2 Tbsp cornstarch & water – see below) **
  • ½ cup canola/olive oil mixed together (or just olive oil)
  • Salt to taste
  • Honey to taste (if you like it a bit sweeter)

Instructions

** Prepare the “thickened water” by making a slurry of 2 Tbsp cornstarch whisked into 2 Tbsp of cold water, then slowly add to 2 cups of boiling water in a saucepan. Simmer until thickened for one or two minutes. Refrigerate until cool.

Place all ingredients except oil into the blender. Slowly drizzle the oil into the blender while it is still running to emulsify. The dressing will be fairly thin. Store in the refrigerator for one week to 10 days.

*You can easily cut this recipe in half if you don’t want three cups – or make it all and give some to friends!

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Posted in Condiment, North America, Salads & Dressings | Tagged , , | 2 Comments

Coleslaw in Ambergris Caye

Posted on July 27, 2011 by Marilyn

Mom's Cole Slaw

I have mentioned that Belize is my second home. I live there nearly three months out of every year and I have collected many stories about this part of the world – nearly all of them involving travel, food, friends and family.  And I know in my heart that this collection of memories will only grow and expand with time.

If I had to describe my life in Belize, the first word that comes to mind is “unplugged.”  There is no daily newspaper delivery so we often lose track of world events. We receive little mail aside from a few monthly bills.   We do have wireless internet so I can try to stay in touch with my family – yet I spend very little time on the computer each day and when there’s no connection available (which happens quite frequently), I don’t scurry off to a wireless café in search of WiFi. I merely close my laptop and head back out into the sunshine.

Preferred mode of transportation

To get to “town,” we walk or bike or use our trusty golf cart. The stores carry very basic ingredients, and when items are imported they are often two to three times as expensive as in the United States. These prohibitively excessive prices coupled with my natural curiosity about local cuisine makes it easy to try out the foreign food that crowds the market: large orange fleshed papaya, various beans, plantain or casava chips, freshly squeezed juices, fresh corn tortillas and habanero peppers, “ugly” carrots (knotty and obviously organic) to name a few.

Learning that I can easily incorporate these local ingredients into the many dishes I prepare confirms my core belief about cooking. Namely, you don’t need fancy salts or truffle oil to produce great meals.  That said, I have learned to bring along a few staples without which I would be lost. Bags of homemade granola, whole grains and my beloved Cafe Lladro coffee often take up a bit of  my packing space.  I am, admittedly, a snob when it comes to my caffeine.

Without fail, I make a huge batch of coleslaw within the first day of arriving at our house.  I learned this recipe from my mother and it’s an old standard by now. It is the most basic of the twenty or so coleslaw recipes that I make. Thankfully, the ingredients are available at every single fruit stand and grocery store on the island of Ambergris Caye, Belize. I would imagine that they are even available everywhere else in the world!

Many who visit us and eat this salad ask for this recipe, which is a little embarrassing given that it is so simple.   The result tastes much better than it sounds and here in Belize we eat this salad morning, noon and night.  I greatly prefer this slaw to more traditional Belizean recipes which often incorporate lots of mayonnaise and few if any additional vegetables to the cabbage.

Mom’s Coleslaw

Serves 10-12

Ingredients
  • 1 medium head of cabbage (you can use half purple and half green if desired or all purple) -washed and cut into 1/8’s, then sliced into 1/4 inch strips
  • 1 red pepper, cored and seeded then sliced into 1/4 inch strips
  • 1 yellow pepper, cored and seeded then sliced into 1/4 inch strips
  • 7 medium carrots, peeled and thinly sliced ¼ inch pieces
  • 3 medium cucumbers, peeled and cut lengthwise.  Remove seeds and slice the half rounds into ¼ inch half moons (In the US I use English cucumbers which do not need to be peeled.)
Dressing Ingredients
  • ½ cup white vinegar
  • 4 tsp table salt
  • ½ cup olive oil or canola oil (the olive oil was my addition to mom’s recipe)
  • ⅓ cup sugar (I use turbanado sugar in Belize;  in the states you can substitute granulated sugar)

Instructions

Place all cut up vegetables into a large bowl.

Whisk all ingredients for the dressing together and pour over the vegetables.  Mix together and marinate in a covered container in the refrigerator; stir every few hours.  Add more sugar or salt to taste.  This stays crisp and fresh for at least 3-4 days.  Drain before serving.

Variation:  For Thanksgiving or for a hearty winter salad, replace the carrots, cucumbers and peppers with ½ cup of sliced red onion and 2 cups dried cranberries or dried unsweetened cherries. If you’re not a fan of cabbage, you can even make this slaw with just cucumbers, peppers and carrots and throw in some thinly sliced celery.  Sometimes I add cilantro to give it a different flavor!

I love to serve this slaw with my beloved Belizean Chicken (recipe to be posted once the warm weather starts to disappear).

Check out Wanderfood Wednesday for more great recipes!

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Jungle Oatmeal in Botswana, Africa

Posted on July 20, 2011 by Marilyn

Family of baboons

Situated on a remote island close to the Okavanga Delta, Little Vrumba camp Botswana is a magical place. My husband and I stayed in one of six stand-alone tented rooms that featured an indoor and outdoor shower along with a private deck that overlooked the Savannah.  Each morning we were awakened at 5:30 am and 30 minutes later “continental” breakfast was served. Soon after we began our day we listened to the rustling of the family of baboons that made themselves at home on the wooden walkway that led from our quarters to the open air dining hall. We would hear them scattering about – likely keyed up by the delicious smells emanating from the kitchen. The breakfast served each morning exceeded my expectations of pastry, juice and coffee.   There was a self-serve buffet with hot and cold cereals, juices, fruit salad, toast, muffins and sweet breads, coffee, tea, and even eggs and meats upon request. I thought I had died and gone to heaven!

Giraffe on safari

By 6:00am, following our hearty breakfast, we were ready for a game drive or walk.  Our trusty guide Gordon was excellent at tracking elephant, leopard, lion, and numerous birds. He would see a footprint in the sand and identify which animal was passing through. Gordon could immediately detect which direction they were headed and never failed to lead us to the animal itself!  After hours of tracking we took a break during the heat of the early afternoon and when it started to cool down we departed again for an evening game drive, stopping at sundown for drinks and appetizers. We continued “off road” to search for animals in the dark with an infrared spotlight until 7:30 when the Land Rovers returned to camp so we might freshen up for our 8:00pm dinner with the other visitors. The 12 or so guests engaged in lively conversations during the meal and compared notes about what we had seen that day!

Throughout our stay, I found my focus returning to the camp’s kitchen. During our down time we enjoyed a brunch featuring an array of salads, omelets, hot dishes, cheeses, and exotic fruits. Only a few hours later, following a restfult nap, we prepared for high tea and the table was laden with choices of sweet and savory foods to enjoy.

Vamping with the cooks

Though I was enamored of all the wonderful food, I was even more charmed by the camp manager Alice and her kitchen staff. These women produced the most delicious dishes – everything from crème caramel and fresh baked breads to liver pate and wonderful meat dishes. They allowed me to observe them cooking, singing and enjoying their work.  At one point I started taking pictures and they got so excited they started to vamp for the camera.  When I got back to the states I printed out all the photos and sent them back to my new friends.

One recipe Alice shared with me was “jungle oats.” I grew up eating oatmeal that my mom prepared with water, a little butter, salt and milk, so I was used to a savory version of the dish.  I usually do not like sweet cereals, but my special, early morning indulgence of jungle oats quickly became a new favorite.   The camp cooks couldn’t give me an exact recipe but described to me how this was made.  When I got home I tested a few versions and came up with a pretty close rendition.  While it’s not the same as eating while gazing at the savannah, enjoying these jungle oats never fails to remind me of my time in Botswana. It has become my standard weekday breakfast.  Just a half-cup serving of these healthy whole grains with a little milk keeps me satiated for several hours!

Jungle oats with seasonal raspberries and crisp almonds

Jungle Oats

Serves 4-5

Ingredients
  • 1/2 cup nonfat or regular dried milk (I could have used regular milk, but since the bush camp used powdered I figured I wanted to be authentic)
  • 3 cups cold water
  • 1 ½ cup rolled oats
  • ½ tsp ground cinnamon
  • ½ cup golden or dark raisins
  • Dash of salt
  • 1 tsp turbinado sugar or brown sugar
Instructions

Whisk together water and powdered milk until no lumps remain. Pour mixture into heavy sauce pan and bring to a simmer over medium heat. Stir in oats, raisins, cinnamon, sugar and salt.  Simmer on low for 5 minutes then remove from the heat and cover.  Let rest for 5 minutes.

This is enough for a few days so I refrigerate the leftovers and simply reheat my Jungle Oats, adding more milk or water if it is too thick  for the next couple of mornings.

Variations:  I often top this with about ¼ cup of homemade granola and chopped apples.  This would be great with diced dried apricots, or cut up dates or diced figs in place of the raisins.  If you prefer, use a bit of maple syrup, honey or agave syrup in place of the sugar.  I have also made the hot cereal substituting Bob’s Red Mill 8-grain cereal for the oats. I’ve tried toasting the oats before cooking, which gives them an earthy, nutty flavor.  Inspired by another safari camp, I have even substituted coconut milk for half of the milk and the taste was subtle and exotic.

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End note: If you are interested in learning more about the bush camp in Botswana – you can contact Africa Calls or Wilderness Safaris.

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Pico de Gallo: San Ignacio, Belize

Posted on July 13, 2011 by Marilyn

San Ignacio Farmers Market

I have mentioned Belize in several posts. Our family is fortunate to have a house on the beautiful island of Ambergris Caye off the eastern coast of this wonderful country. This lush, tropical area has quickly become our second home – a place where our children and grandchildren often visit to play in the coral sand and join us for huge family meals “al aire libre” (outside).

We recently spent three weeks in Belize and, recalling a favorite trip from ten years ago, decided to travel inland to the town of San Ignacio, the capital of the Cayo district in Northern Belize. As soon as we headed away from the coast the terrain became more rugged, green and mountainous. My excitement increased as we neared this teaming city. San Ignacio is more highly populated than Ambergris Caye – and I was hopeful that its food culture would be equally extensive.

One of my favorite things to do in any new city I visit anywhere in the world is to go to the local farmers market. When we arrived in San Ignacio, I spent three hours there and it was the real deal with farmers’ produce, local foods, and other odd products for sale. Baby clothes in every color of the rainbow hung on wire hangers in outdoor stalls. Other vendors were selling various items from used tires to American paperback novels. But it was the produce that really caught my eye. The fruits and vegetables were bright and fresh and a fraction of the price of similar produce on Ambergris Caye.

Beautiful Pitaya

I spotted a funny looking fruit at one of the stalls called Pitaya or dragon fruit. I learned from the locals that it grows on a cactus type plant with flowers that bloom overnight. Pitaya is covered in a bright red skin featuring thick scales and its creamy pulp resembles a vibrant pink pudding spotted with vanilla bean flecks. My new friends at the market explained to me that it is best sliced in half so that you can scoop out the pulp, or one can carefully peel the skin and slice the flesh into pieces.

I had the opportunity to taste this odd-looking discovery later that day. After our morning at the market we headed to Chaa Creek, a gorgeous resort in the mountains featuring thatched roofs and dark mahogany furniture perfect for lounging. Before renting a canoe to paddle down the river, we decided to grab a quick snack. Lo and behold, we were served some Pitaya as part of the fruit platter! The taste is sweet and somewhat bland, reminding me a bit of kiwifruit. Despite Pitaya’s relatively delicate flavor, its fluorescent, reddish pink appearance really jazzed up the otherwise ordinary presentation. And I recently learned that it’s the hot new thing in the culinary world. The New York Times Food section even dedicated a story to the ravishing dragon fruit!

Pitaya and fruit plate at Chaa Creek

Canoeing down the river back to town took about two hours. We ate a late dinner at Ervas – an authentic restaurant right off the main drag in San Ignacio. We enjoyed listening to locals chatter at nearby tables as we sat outside and feasted on spicy conch ceviche laced with fresh lime and a simple grilled snapper. Once we finished dinner we strolled down the road to dance at a local night club. I was, by far, the oldest female there. Young girls twirled around us as the music blared loudly from dilapidated speakers. Their partners threw them into the air, dancing wildly to the frantic beat of the local music. Even though I felt like a fish out of water, I decided on the spot that women my age should keep dancing and canoeing and having fun as long as we can!

I wish I could convey the tastes and smells we enjoyed in the market in San Ignacio. Luckily – it’s easy to recreate the fresh and exotic flavors right in your own kitchen. Below is my rustic recipe for Pico de Gallo (which translates to “rooster’s beak”).  I use it as a dip for tortilla chips, as a condiment for tacos and a lovely accompaniment for meats and fish.

Pico de Gallo and blue corn tortilla chips

Pico de Gallo

Makes 2 cups

Ingredients
  • 4 small vine ripe tomatoes or same amount of cherry tomatoes (about 1 lb.)
  • Marie Sharps habenero hot sauce-to taste for hotness
  • 10 sprigs of cilantro
  • 1 large garlic clove
  • 1/4 large purple (Bermuda) or white onion
  • Juice of 1 medium sized lime
  • 3/4 tsp salt
Instructions

Cut tomatoes into a ¼ inch dice. Place diced tomato into a 6 cup ceramic bowl. Shake in some Marie Sharp’s habanero sauce. Roughly chop the cilantro (stems and all) and add to the tomatoes.

Next, cut the onions into a ¼ inch dice and peel and smash the garlic with the flat part of your knife. Put the onions and garlic into a fine strainer, and run cold water over it to remove the bitterness. Shake well and add to the tomato mixture.

Taste and season with lime juice and salt, and let stand at room temperature so the flavors blend. Remove the smashed piece of garlic before serving.

Note – it doesn’t keep that well because the lime and salt cause the tomato to become watery. If you plan to keep it longer, remove the seeds before you chop the tomato. Fresh lime and fresh garlic prevent the growth of bacteria.

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End Notes:

If you every find yourself in San Ignacio – I strongly recommend you check out Erva’s restaurant. You won’t be disappointed!

And if you’re looking for a lovely place to stay – Chaa Creek is hard to beat.

Please check out more at Wanderfood Wednesday!

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Making chili with the sisters!

Posted on July 6, 2011 by Marilyn

three sisters

I grew up in a family of five children – two boys and three girls. I am the oldest of the sisters and the only grandmother so far.    Our mother taught us all basic culinary skills and we are constantly emailing recipes and new ideas back and forth.  When we get together – the kitchen is inevitably the place where we congregate, cook and catch up.

When I turned 40 my two sisters Susan and Kay decided to celebrate by taking me on a trip to San Francisco.  That first year we allowed Kay’s youngest son “Baby Joel” to accompany us and it’s hard to believe that he is soon going to be 21 years old. Every year since that first trip we’ve maintained this tradition. It has become sacred time for us, and we do not allow anyone other than blood sisters to come.  We haven’t missed a year – not once.

Throughout the years we have traveled  to places like Sedona, New York, Aspen, Baltimore and Virginia, to name a few. I have no doubt that the coming years will bring us to many new and exciting locales. Ironically, it was a vacation I was least enthusiastic about that remains one of my fondest memories.  In both 2008 and 2009 I was coerced into going to a knitting convention in Baltimore. I had in mind a gaggle of gray haired ladies, clicking away with their needles and gabbing ad nauseum about knitting and purling.  I was pleasantly surprised to find how entertaining and inspiring these women were. Many were young, some were older but the beautiful garments they created inspired me to focus again on knitting.

After the convention we drove to Virginia to a place called The Meander Inn and Plantation. Susan, Kay and I looked out the car windows at verdant, rolling hills and arrived at this magical place, feeling immediately transported to the old South. We stayed three nights, enjoying the historical feel of the town and the relaxing pace of life. We even experienced an indulgent wine maker’s dinner featuring wines from the region.

Susan, Kay & Marilyn in front of the Inn

For me, the highlight of the visit was the cooking school where we learned how to make “sophisticated, Southern cuisine.” There were two full days of classes led by their chef and Suzie Blanchard, executive chef and owner of the Inn. We learned how to prepare apple pie, stuffed butternut squash, English muffins, focaccia, apple cinnamon cheesecake, and a honey and pine nut tart.  Surprisingly, one of my favorite things we made was chili.  Chili is chili, you might think.  I quickly learned that this is not the case. The Meander Inn recipe has quite a kick.  It has lots of warm spices and yields a huge pot of satisfying, perfectly seasoned chili.

As with most dishes, I altered the chili recipe to make it my own. I decreased the cayenne and red pepper flake quantities for my family, and added black beans in addition to the red kidney beans; I use fresh cooked beans. This recipe makes an enormous amount which can seem overwhelming. However it freezes beautifully and is the perfect dish to defrost and reheat on cold winter days.

And now, here comes the chili!!

Chili Meander

Chili Meander

Serves 10-12

Ingredients
  • 2 Tbsp vegetable oil
  • 2 medium yellow onions, finely chopped
  • 1 red bell pepper, cut into ½ inch cubes
  • 6 medium garlic cloves, minced
  • ¼ cup chili powder
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp red pepper flakes (Use more if you like a lot of kick)
  • 1 tsp dried oregano
  • ¼  tsp cayenne pepper
  • 2 lb lean ground beef
  • 1-15 oz can rinsed black beans, or 2 cups fresh cooked
  • 1-15 oz can rinsed red kidney beans, or 2 cups fresh cooked
  • 1-28 oz can diced tomatoes with juice
  • 1-28 oz can tomato puree
  • Salt to taste

 

Instructions

Heat oil in very large dutch oven (or non stick large pot) over medium heat until shimmering. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne and cook until vegetables are soft and beginning to brown, about 10 minutes.

Increase heat to medium high and add half of the beef and cook, breaking up pieces with a wooden spoon until no longer pink and just beginning to brown – about 3-4 minutes.  Add the rest of beef and cook, breaking up with a spoon until no longer pink, another 3-4 minutes.

Add beans, tomatoes, tomato puree, and bring to a boil, then change the heat to low and simmer, covered, for 1 hour, stirring occasionally.  Remove cover and simmer 1 more hour, stirring occasionally,   If it gets too dry, add a bit of water.  Adjust seasoning with salt.

This chili is especially delicious served with corn bread and a crisp salad!!

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Posted in North America, Soups | Tagged , , | 2 Comments

Discovering Pupusas

Posted on June 29, 2011 by Marilyn

Pupusas and all the fixings

As you may have guessed, I am an adventurous eater. It should come as no surprise when I tell you that I was thrilled to learn that my grandsons (age 2 and 1) are equally daring when it comes to food. Zay and Levi love to eat and one of their most recent culinary discoveries were pupusas.

This flatbread-like delight originated in El Salvador but is served in many Central American countries, including Belize. Pupusas are similar to corn tortillas, only thicker and heartier and the kinds we enjoy most are stuffed with vegetables, cheese, beans or meat.

Woman making pupusa

There are two pupusarias two miles by golf cart from our Belizean home in the town of San Pedro. I prefer the more “local” place that is often filled with Belizean families. The last time I wandered into this restaurant, hand in hand with my grandsons, the women who run the place grinned with delight. We perched Zay and Levi on our knees so they could watch these ladies knead the dough and gently place the disks filled with cheese onto the hot griddle. Once we were seated, we ordered a feast featuring strawberry Fanta, pupusas of every variety, and a fried yellow snapper fish dinner that came with refried beans, salad and fresh tortillas. We could hardly finish it all and the bill came to just 15 dollars US!


Making Pupusas

Here is a simple recipe for pupusas that can easily be replicated in YOUR Global Kitchens!

Pupusas

Makes 8

Ingredients
  • 2 cups masa harina (a corn meal that is sold in the ethnic food aisle of many grocery stores; lettering may read “Maseca”)
  • 1 cup warm water
  • 1 cup filling (see variations below)
Instructions

In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. It should not crack at the edges when you press down on it. Cover and set aside to rest for 5 to 10 minutes.

Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
Press an indentation in each ball with your thumb. Put about a heaping tablespoon of the desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn’t spill out. Each disc should measure approximately 5 inches wide and about 1/4-inch thick.

Heat a cast iron or non-stick skillet or griddle over medium-high flame (you may want to lightly oil). Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done.

Variations

The fillings you can use are virtually limitless. My favorite is a combination of roasted and mashed butternut squash or yams topped with cooked spinach. Here are a number of other options:

  • Cheese: queso fresco, Swiss cheese or a combination. Add some minced green chile if desired
  • Fill with refried beans that aren’t too liquid
  • Mixed beans, cheese and roasted chilies
  • Any kind of ground meat like leftover pork or chicken or chopped soft fish like snapper – ensuring it’s not too liquid

These are traditionally served with a ladle of fresh tomato sauce and some vinegar-based coleslaw (stay tuned for recipe). I also have habanero sauce on hand to add a little zip!

Enjoying Authentic Pupusas

◊ ◊ ◊ ◊ ◊ ◊ ◊

End Notes:

Marie Sharps is my favorite brand of hot sauce. They have endless flavors and heat levels and are the perfect accompaniment for any kind of Latin American food.
As noted, masa harina is sold in many stores around the country. If you have a hard time hunting it down – Amazon also sells this brand.

You can use any non-stick pan for the pupusas. My favorite is my Swiss Diamond fry pan. I honestly don’t know how I would survive without it!

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Posted in Central America, Side Dish | Tagged , | 1 Comment

Cinnamon Scones

Posted on June 22, 2011 by Marilyn

My oldest child and only daughter is 40 weeks pregnant and due to deliver my new grandchild any day now*. I decided to fly from Seattle to her home in Iowa City, arriving a week before the due date and planning to stay a week after she gives birth. This makes a total of 14 days. In case you aren’t doing the math…a looooong time for a mother to live with her daughter, son in law and 2 ½ year old grandson.

I am having fun, though, and my heart is full every morning at 7:30 am (5:30 am my West Coast body time) when I hear my grandson Zay call for me from his crib. So far, I feel like I am being helpful. I get Zay up every morning, help him get dressed and make a “shnack” (AKA breakfast). Then we plan some type of activity such as story time at the public library, walking to the city park, swimming in the city pool, reading books and so on.

Rachel's Hair & Feathers

Meanwhile, my daughter is keeping busy. She and I are a lot alike; we can’t sit still. She finished work 5 days ago and has done the following while I have been here: Eaten at least five organic hard boiled eggs each and every day, kind-of-sort-of taken a nap each afternoon for a wee bit, had her pregnant belly tattooed with temporary henna,  dyed her hair blueish purple (in places), woven red and beige feathers in her hair, had her toenails painted with floral embellishments, done some crafty arty activities, eaten every type of rhubarb dessert known to humankind, replaced a toilet seat, put on a light dimmer,  and so on. I think she will “pop” any day now. ANY DAY!

Home Ec

Today I needed to go downtown to “Home Ec“, a sewing/crafting/yarn shop that is second to none. This adorable space, owned by two young, ambitious women, has bolts of interesting fabric and upscale notions for sewing and quilting. The central area of the store bursts with irresistible yarns of every variety, weight, color and price point. Many of the spools are hand dyed right here in Iowa. The back room is littered with large tables – some set up with sewing machines, others for crafts. Classes of every kind are held throughout the week – everything from summer dress-making to doll-making classes for kids. They even rent out the space by the hour to people who don’t have enough room in their own homes. What a dream! And to top it all off, they also serve coffee drinks, teas and sweets.   I stopped by for yarn as they were finishing up rice crispy squares topped with caramel sauce and marshmallows! Too sweet for my taste buds but I guess the women here love these treats when they come to knit and chat.

After my interlude at Home Ec, I wandered over to the New Pioneer Coop. Whenever I visit my daughter and her family, I try to make dinners and a few other delicious favorites so that I am invited back. Now I know my way around this wonderful store. This time I purchased organic meat, chicken and assorted veggies I wasn’t able to find at the local farmer’s market. After the Coop I ran through the aisles of the local HyVee for other groceries, then to the dry cleaner to drop off a few items. As I drove back to my daughter’s house I passed by the daycare where I know I can drop off my grandson in the middle of the night if need be. WHEN the baby comes.

When I finally returned home, I decided to make Zay’s favorite breakfast: scones. I filled them with chopped pecans and miniature cinnamon chips from nearby Kalona, Iowa. Whenever I ask Zay what he wants to eat, he inevitably yells out “Shcones!” What is a grandmother to do?

Scones for Zay

Cinnamon Chip Pecan Scones (adapted from Cooks Illustrated)

Makes 8 large scones

Ingredients
  • 2 cups all purpose flour (or pastry flour if you can get it)
  • 1 Tbsp baking powder
  • 3 Tbsp granulated sugar
  • 1/4 tsp regular salt
  • 5 Tbsp cold salted butter, cut into 20 pieces
  • 1/3 cup chopped toasted pecans or any nuts you prefer
  • 1/3 cup small cinnamon chips (or diced dried apricots or currants)
  • 1 cup heavy cream
Instructions

With oven rack in middle position, heat oven to 425 degrees.

Place flour, baking powder, sugar, and salt in large bowl or work bowl of food processor fitted with a steel blade. Whisk together or pulse briefly until it develops a gravel-like appearance.

Remove the cover from the food processor and distribute butter evenly over dry ingredients.

Recover and pulse quickly 10-12 times.

Add nuts and cinnamon chips and pulse one more time. Transfer dough to a large bowl.

Stir in heavy cream with rubber spatula or fork until the dough begins to cling together, about 30 seconds.

Transfer the mixture and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds.

Pat the ball into an 8 inch circle and cut into 8 wedges with a bench scraper or knife. Place wedges on a parchment-lined cookie sheet.

Bake until scone tops are light brown, 12 to 15 minutes. Remove parchment and scones to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.

These can be frozen when they are absolutely cool. Then they can be thawed completely and toasted briefly.

END NOTE: My daughter gave birth after this post was written. Zay now has a beautiful baby brother!

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Chocolate Chip Biscookies

Posted on June 8, 2011 by Marilyn
My Own Global Kitchen

As you can see from this video, I have filled my kitchen with all the things I love. But, for me, there’s nothing like the smell of freshly baked cookies emanating from the oven to warm up My Global Kitchen. And chocolate chip “biscookies” are, perhaps, my favorite recipe. They are a cross between a cookie and biscotti, hence my name “biscookie.” When I want to give someone I love a special gift for a birthday or anniversary, I often bake a batch of these treats. I’ve been perfecting biscookies for over ten years and it is the recipe everyone requests.

This recipe is very forgiving. It contains butter and eggs so it slices easily – making it far superior to other biscotti recipes that tend to be dry, rock hard and difficult to eat. And my favorite trick – using an electric knife! Typically these utensils are reserved for the one day a year when we carve our Thanksgiving turkeys. I pull mine out every time I bake biscookies and it allows me to make every slice symmetrical. I never figured I’d get so much use out of this little-utilized gadget I received as a wedding present 39 years ago!

Mise en place

I like to measure out my ingredients the night before and when I wake up early the next day I quickly put the batter together, toss it in the refrigerator and then bake the cookies. I often keep a jar of these on the counter and, from time to time, have one with my morning coffee. There are countless kinds of biscotti recipes out there. Some others I enjoy include white raisin and orange and chocolate with course ground pepper. Yet the combination of bittersweet chocolate and toasted almonds is my personal favorite.

Though I’ve been asked to share this recipe countless times over the years – I’ve never disclosed all the details. I figured it’s finally time to divulge my secrets – I hope you enjoy!

Chocolate Chip Biscookies

Makes approximately 24-30 large cookies

Ingredients
  • ½ cup salted butter (1 stick), room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 Tbsp. instant espresso powder (many grocery stores carry this in the coffee section)
  • 2 large eggs, room temperature
  • 2 cups unbleached white flour
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup whole almonds with skins, toasted and cooled, then coarsely chopped
  • 1 cup bittersweet chocolate chips (Ghirardelli is my favorite)
Instructions

Preheat oven to 350 and line a cookie sheet with parchment paper. Place rack in center of oven.

Using a mixer, cream the butter with the two sugars and espresso powder. Then add the eggs one at a time.

Stir together the flour, baking powder and cinnamon. Add this mixture slowly until just incorporated. Then add almonds and chocolate chips, stirring just until mixed.

Refrigerate the raw dough for 60 minutes in a bowl, covered well.

Divide refrigerated dough in half and form into thick logs – approximately 10 inches long and one inch thick. Place each log about 2 inches from the long edge of the cookie sheet so it has room to spread.

Cover the top of the logs of dough (it will be somewhat soft) with a sheet of parchment, then place a second empty cookie sheet on top and push down on the top sheet so the tops of the logs compress, are even. They will now be about 12 inches long and 2 inches wide. You can use a bench scraper to even out the sides too.

Place in oven and rotate the sheet halfway through the baking time. Bake 30 minutes total until nicely browned all over. Remove from oven and let rest on the baking sheet for six minutes.

Baked goods

Carefully lift each log onto a cutting board (I use a very wide spatula to do this, or use two spatulas). Slice on the diagonal with an electric knife into ½ inch wide strips, place slices on parchment lined sheet about ¼ inches apart from each other and bake 8 more minutes. If you don’t have an electric knife, use a serrated knife and slice gently. Remove sheet from oven and let cool on a cooling rack until they are room temperature.

Store in an airtight container – they’ll keep for about 14 days. Or you can freeze them for up to two months. This recipe can be easily doubled!

End note: I have a special blade for my stand mixer that scrapes the sides of the mixing bowl while it is mixing! In other words, it’s like having a rubber spatula do the work except you don’t have to stop the machine, scrape down the sides of the bowl, etc. It goes into the dishwasher too. If you order this, be sure to check the serial number and make of your stand mixer!

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Posted in Dessert, North America | Tagged , , , | 5 Comments