Confessions of a Real Life Foodie May 24, 2007

There are, actually, very few foods or food-items than I simply cannot and will not resist. Gala apples are in the top three “irresistable foods”, and I have nothing to be ashamed of. Refreshing, delicious, and packed with good-for-you stuff, you can bet nutritionists wish more people ranked apples among their favorites. As for one I am slightly ashamed of, well, refried beans. Don’t ask, I don’t know why. I love them. I actually crave them sometimes. I love them in burritos with just cheese and sour cream, I love them in mexican casseroles and enchiladas, I love them with rice on a platter at a restaurant. I even love them out of a can labeled “Frito’s Bean Dip”. I could eat them everyday (but I would blow up like a balloon, so I don’t). I’m not so ashamed of refried-bean-love because lots of people like refried beans. It’s a cultural thing, too. There are and were people groups whose main staple was beans in all their various forms, including refried. So, I’m culturally sensitive and well-rounded as well as trendy. At least in these parts, where Tex-Mex is king.

And finally, for my most shaming food favorite. I would not call it an addiction, because I can certainly do without them. It’s just…..if they are here, I eat them. Quickly. Until they are gone. And I justify the swiftness with which I eat them with the thought,”Well, if I get them out of the way now, I won’t have any to want later.” What kind of logic is that?! Ok, here goes, *deep breath* Pop-Tarts. Chocolate Pop-Tarts in particular. Wheeeeewww! Glad I got that off my chest. Now that I have exposed one of my deepest secrets, with which my husband is all too familiar, I can offer you a recipe that uses refried beans, and no POP-TARTS.

Mexican Casserole:

3 wheat tortillas 1/2 to 3/4 lb. ground beef 1/3 cup chopped onion

1 packet taco seasoning, or your own spices 1/2 can black beans, refried beans

1/2 can diced tomatoes, green chiles to taste, grated cheese (cheddar, colby/jack)

Brown beef and onion, drain. Add 1/2 cup water and taco seasoning or spices. Simmer a few minutes. Add beans, refried beans, tomatoes, heat through. Grease a small, deep baking dish (Corningware has a nice round one), layer one tortilla, 1/2 inch thick layer of beef mix, 1/4 inch grated cheese, and repeat. Top with one tortilla, a sprinkle of cheese and green chiles. Bake at 350 degrees at least 20 minutes, or until heated through.

Baby’s Marrow, Little Squash (Squashes?), or Just Delicious? May 12, 2007

I once heard the zucchini refered to as “Baby’s Marrow.” In England, a particular zucchini-like squash is called “marrow”, but only once have I heard it called “Baby’s Marrow”. Which has a slightly sinister feel, doesn’t it? Poor babies! Wikipedia (again, you decide…) describes the zucchini as the “swollen ovary of the female zucchini flower”. Eew. Swollen ovaries and references to food should be no where near each other, grammatically or practically. Moving on. Any way you describe it, and any way you cook it, zucchini is one of my favorite foods. Not just vegetable, but food. Meaning, it is near the top of my list of ‘favorite things to put in my mouth to please my tasters and tummy’. It is not a mere side dish, to be stuffed quickly into one’s mouth to get it over with, nor is it a summer oddity served only occasionally when there is nothing else green to eat. I make zucchini, in one way or another, at least once a week. Sometimes twice if they are on sale. My husband is patient and eats them without comment, or ever-so-slight grumbling if they turn out too soggy. BUT! I made up a new rendition (well, new to me!) just this week, and not only was there no grumbling, but the commentary was “mmmm!” and “wow” and “why haven’t you done this before?!” So, I will share with you a simple way to make tasty zucchini to go with an Italian-style meal, or simple meat, like a steak. I have several more variations, so if there is any interest, I will list those at a later date.

Parmesan Zucchini

2 servings = 1 medium zucchini, dark green, no blemishes.

Remove ends from zucchini, and slice the rest on the diagonal, about 1/4 in. thick. Lay flat on a cutting board or plate. Sprinkle with salt, fresh cracked pepper, and garlic powder (ginger is a suitable addition, but it will make the taste a little more sweet/tart). Heat 1 tbls. olive oil in medium skillet, add zucchini seasoned side down. Season the now-facing-up side same as before. Cover skillet to allow zucchini to steam just a little. After 4-5 minutes, turn slices over and cook as before. Zucchini should be slightly darkened and still firm after cooking in skillet. Next, place slices in a pie pan or other broiler safe dish. Sprinkle liberally with Parmesan cheese, and more pepper if you like, toast under broiler until cheese is light brown and zucchini is hot. Eat!

Funny, isn’t it? May 4, 2007

It’s funny how God likes to mix things up. Usually at the time you least expect it. Or how He increases your knowledge of something immediately before sending you into a situation totally unrelated. For instance, I learned yesterday that next Tuesday is my first day as a “professional” anything.  A job I have been waiting for since early February, and a process I started in December (I’m stoked!).  Oddly enough, I just began reading the book “The Hidden Art of Homemaking” by Edith Schaeffer. This book is about how to make a living space a real home, how to enrich your life with creativity and sensitivity to your surroundings.  It’s brilliant, and inspiring, and gives an aspect of elegance and ownership to life wherever we live it.  You just need to read it. Especially if you are one of my newly married or engaged friends! Edith (we are on a first name basis :)) inspired me to accomplish some tasks I have wanted to do, like refinishing some furniture, as well as adding some plant life to our decor. That was Wednesday. Thursday I found out my new job starts next week! Funny, isn’t it? Now I begin the phase of my life where I balance my marriage, work, home, and personal growth as a woman.  Thankfully, Edith offers advice on how to combine them all! My personal growth is affected by my creative expression, my home benefits from these expressions, and as a whole, my marriage is happier and my job is more enjoyable because I am cultivating those areas of life that are often supressed by work and stress. I know this sounds like a self-help book, but it’s not. It is a really practical guide to being creative. You know the best part? Edith puts is perfectly:

“It seems to me that the marks of personality-love, communication, and moral sensitivity- which are meant to sharpen as we are returning to communication with God, should lead to an increased rather than a decreased creativity. The Christian should have more vividly expressed creativity in his daily life, and have more creative freedom, as well as the possibility of a continuing development in creative activities.”

“Nevertheless we have been created in His image, so we can be, and are made to be, creative.”

Who knows? Maybe I’ll get around to removing the macaroni-yellow paint from my antique dressing table, or growing some herbs (See manicotti post below).  Let’s just get through the first week on my new job!

Pickled, unopened “Capparis spinosa” blossoms, anyone? May 2, 2007

Capers. No, they do not have anything to do with the Muppets, or Homestarrunner. They are delicate, tangy, bright green blossoms, pickled before they open. They are native to the Mediterranean, and can now be found in California (according to Wikipedia. You decide.) I would like to know who invented pickling. And who first decided to pickle a flower bud? I mean, we do some strange things to create a food product, not the least of which is to pour millimeter-thin layers of a gelly like substance over various other foods to make something, unappetizingly, called an aspic. But I digress. At first I thought, How odd, choosing a plant and nipping it in the bud (Hrrmm), to make a garnish. But, man oh man, I can’t get me enougha them suckers! The more the merrier. Well, until the saltiness makes your teeth try to migrate to the back of your head. Either way, a spoonful or a handful of capers can make many a happy tongue and tummy. Mine are certainly thankful for the savory goodness that is a caper.

This recipe comes from “The Best American Recipes: 2005-2006″ cookbook (Houghton Mifflin Company, Boston: 2005). My loving husband gave me this book on our first married Christmas, and I have produced several elegant dinners with its help. A recurring favorite is Fusili with Feta and Lemon Caper Pesto (p. 106). Yes, another long one. Sorry.

Pasta: Kosher salt 8 oz. fusili 10oz fresh spinach, washed but not dried

Pesto: 1 small garlic clove 2-3 anchovy fillets, rinsed and patted dry (I’ve never used them in this recipe)

1 tbls. capers, rinsed lightly 1 1″ long strip of lemon zest 2 tbls. crumbled feta

1/4 cup chopped fresh flat leaf parsley 2-3 fresh basil leaves 1 tbls. lemon juice

1/4 cup extra-virgin olive oil salt and freshly ground black pepper

2/3 cup crumbed feta (for last step)

Boil pasta with a dash of salt until al dente. Reserve about 1/2 cup cooking water, drain the rest. Don’t wash pot.

Put wet spinach in a large skillet over medium heat. Add a dash of salt, cover. Steam for 3-4 minutes until wilted, but still bright green. Stir into drained, hot pasta.

To make the Pesto: Put all Pesto ingredients into food processor or blender, except for the 2/3 cup feta cheese. Blend until creamy. If you like, thin the pesto with the reserved cooking water, until it is “the consistency of runny cream”. I have never done this, I like my pesto thick. Stir pesto into hot pasta and spinach. Stir to coat, stir in 2/3 cup feta cheese, serve immediately.

I like to serve this with fruit for a lighter meal. The spinach in the pasta is enough for a veggie helping, the feta adds dairy and a bit of protein.