Category Archives: Salads

Ridpath Salad, from the mid-20th century

20th Century American Recipes, 20th Century Foods, Bacon the qualities of the best, Childhood Recipes, History of American Cuisine, History of nitrates and nitrites used in curing, History of Spokane's Davenport and Ridpath Hotels, Salad Dressings, Salad Fixings, Salads, Traditional and modern-day industrial curing of meats Leave a comment

Ridpath salad

Let’s examine what is the healthiest bacon on the market,  as we indulge in an outstanding 1950’s salad,  while reminiscing about the historical Davenport and Ridpath hotels, in Spokane, WA.

This Ridpath salad dates back to my early childhood days in the mid-twentieth century; then my family traveled to Spokane, from our little mountain village of East Glacier Park, MT, on such special occasions as school-clothes-shopping.  During these trips, we always stayed at the Davenport, and ate at least one of our meals at the Ridpath, where their signature salad was served, with its pickled beets, eggs, bacon, and more.

The Healthiest Bacon

Today, with our high health-consciousness, we may be reluctant to indulge in regular bacon, but fear not, for there are safer alternatives out there.  The three recommendations in choosing the best bacon are: the uncured, reduced-sodium, and center-cut options.  1

Uncured bacon has no nitrates or nitrites and generally tastes no different.  (For more on the history of curing and nitrates/nitrites, see respectively: The Best Corned Beef  and Disguised Ham .)

Reduced-sodium bacon may not appeal, for it may present a small taste adjustment, which is quickly overcome.  This change is important, as the salt used in producing bacon isn’t the high quality pink salt-Himalayan and Real Salt, which is actually critical for optimum health.  Rather, the sodium in bacon is harmful to our bodies; thus, reduced-sodium bacon may be the best choice, if you are planning on having more than one serving (2-3 pieces)-and this only on rare occasions.

The final instruction is to look for center-cut bacon.  This is bacon that has less fat; being mostly meat; thus, it is healthier and tastes even better.  It also is easier to cook, for it doesn’t curl so readily.

To get a brand that has all the above three qualities, you may have to go to a health food store, such as New Seasons or Whole Foods, but it’s really worth it.   You will also be able to find some of these three recommendations, in various brands at your local supermarket.

Davenport Hotel  2

The Davenport Hotel, which my family stayed at during the mid-twentieth century, was built in 1914.  Louis Davenport, however, neither provided the idea or the finances for it, but because of his already strong name in the city-as a restaurant owner widely established in hospitality-he was made its overseer and first proprietor.  Rather, it was it was commissioned by the Davenport Company, a group of Spokane’s leading businessmen, who desired a large public house for boarding and entertaining their guests.

Along with engaging Davenport, this group chose Kirkland Kelsey Cutter as the architect, for it had been Kelsey who had expanded Davenport’s highly acclaimed restaurant in 1904.

Davenport and Cutter employed lavish architectural elements from Italy, France, England, Spain, and Imperial Russia, with the lobby being inspired by the Spanish Renaissance style.  Among its lush details were Irish linens from Liddell, which came over on the Titanic; all this lent to the establishment’s promoting itself as “one of America’s exceptional hotels.”

It was on the roof of this hotel that the first commercially licensed radio station in Spokane was set up in 1922.  KHQ featured Harry “Bing” Crosby, a drop-out from Spokane’s Gonzaga University, who later became world famous for his singing.

Having sold the hotel in 1945, Davenport died in his suite in 1951.  It was shortly after this that my family first began staying here.  My brother Paul, two years my junior, can recall being taken in the arms of the bellhops around the lobby to gaze into the large fish tanks.  I remember the beauty of this majestic room, as well as the scurrying about of those attending to us.

The Davenport was closed in 1985; it was re-established, after a $38 million dollar renovation, by local entrepreneurs Walt and Karen Worthy, in 2002.

Ridpath Hotel  3

While we stayed at the Davenport in the 1950’s, we always ate at least one dinner at the Ridpath Hotel, which doesn’t exist anymore as a hotel, but rather is the Ridpath Club Apartments, a renovated, low-income, apartment complex, since 2017.

This grand hotel, the Ridpath, was known as Spokane’s longest, continuously run hotel, with its original building, built in 1900 and destroyed by fire in 1950.  Being promptly rebuilt, the doors of the second iteration of the Ridpath closed in 2008, a half a century later; thus, its continuous existence covered 108 years.

The original Ridpath Hotel, established by Colonel William Ridpath, suffered its first fire in 1902, but was subsequently restored.  The other fire, in 1950, totally destroyed this 5-story building.   It was 1952, the year of my birth, that San Francisco architect Ned Hyman Abrams completed the design of this second rendition, a twelve story building, with the architectural style of modernism.  It was during this decade that my memories of this establishment were formed.

History Translated into Personal Experience

The memory of their famous Ridpath salad is vivid to me, as is Caesar salad at this hotel (for history of the latter’s origin, see Creative Caesar Salads).  For Caesars, they would coddle the egg with a Bunsen burner table side; this fascinated my young mind, as did the strong garlic, tantalizing my tongue beyond imagination.

Food holds a power over our souls; we look for the good in this.  Tastes can invoke recollections of the past in our hearts; certain recipes call forth experiences from our childhood, as well as strengths and weaknesses found in our present existence.  We watch these, as they surface in our minds, tending to these impressions with care-allowing positives in and rejecting negatives.  This ordering of our life’s palate always produces good fruit in us.

References:

  1. https://www.self.com/story/weekend-approved-bacon and https://www.healthline.com/health/cured-vs-uncured-bacon
  2. https://en.wikipedia.org/wiki/The_Davenport_Hotel_(Spokane,_Washington)
  3. https://en.wikipedia.org/wiki/Ridpath_Hotel

light olive oil good for dressings

Ridpath Salad  Yields 6-8 servings.  Total prep time: 20 min (only if preparing your own pickled beets and croutons, total time for these two items: 1 hr 10 min/  prep time: 10 min/  cooking time: 1 hr).

2-3 small fresh beets, or 1-15 oz can of pickled beets

1 c raw apple cider vinegar, if pickling your own beets

1/2 lb bacon

3 lg eggs

3 Roma tomatoes  (Organic is best.)

1-6 oz package of organic greens  (Available at Trader Joe’s for $2.29.)

croutons  (Use ready-made, or see recipe at Healthy Greens .)

1-2 garlic cloves, for optional rubbing of serving bowl

Dressing

1/4 c vinegar of your choice  (I used lavender.)

1/3 c olive oil  (See photo above, for a light olive oil from Trader’s, for $7.99/liter, that works well in dressings.)

2 med/lg cloves of garlic  (For easy prep, may substitute 1 cube frozen garlic from Trader’s.)

1/8 tsp oregano  (Organic is inexpensive at Trader’s-$1.99.)

1/8 tsp basil  (Also available at Trader’s.)

1/8 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

  1. rubbing skin off cooked beets

    If pickling your own beets, cut roots off beets, spray with vegetable spray (an effective, inexpensive spray is a combination of 97% white distilled vinegar and 3% hydrogen peroxide); let sit 3 minutes and rinse well.  Boil until tender.  Remove from hot water, cool, and rub off skin with your hand (see photo).

  2. Next, cut beets in 1/2”x1/2”x 2” slices.  Put beet slices in a small container and cover with apple cider vinegar.  Refrigerate for 24 hours.
  3. Boil eggs.  Cool, peel, and set aside.
  4. Place bacon in a large, cold frying pan.  Turn heat on to medium and brown well on one side before turning.  This method helps some with curling of bacon, as does using center-cut bacon, which is mostly meat (see photo below).

  5. center-cut bacon in cold pan

    Shake all dressing ingredients in a pint jar; set aside.

  6. Place greens in a large bowl, optionally rubbed with garlic.  Top with all other ingredients, toss with dressing, and serve.

Tabbouleh (Lebanese parsley and burghul salad)

Diabetic Friendly Recipes, Ethnic Meals, Healthy Recipes, Healthy Snacks, History of Middle Eastern Foods, Salads, Tomato Recipes 2 Comments

tabbouleh

Let’s examine the background of tabbouleh and the process of making burghul, or bulgur, in the second of this series, coming from my 1980’s cooking class on Middle Eastern cuisine.  My recipe uses our 21st century food processor, which affords an easy preparation of this healthy, traditional taste-treat-a recurrent dish in my kitchen.

Background of Tabbouleh

Tabbouleh is mostly widely known as a Lebanese recipe, though it is popular throughout the Levant, the large area east of the Mediterranean Sea, including such countries as Lebanon, Syria, the Palestinian territories, Jordan, present-day Israel, etc.  The Levantine Arabic word tabbule is derived from tabil, which means “seasoning”; its literal translation is “dip”.  This salad is traditionally a part of the mezze, or first course of appetizers; it originated in the mountains of Lebanon and Syria, where they have favored qadb, or edible herbs, in their diet since the Middle Ages.

How is Burghul Made?

One of tabbouleh’s main ingredients is burghul–bulgur-an ancient preparation of wheat-usually durum; it is made by partially cooking wheat berries, then drying them, producing a glassy hard interior.  Next, they are moistened again to toughen the outer bran area; then, ground into large chunks, removing the bran and germ in the process, while leaving the endosperm.   These pieces are then sifted and classified according to grade.  Coarse burghul (to 3.5 mm across) is commonly used in pilafs and salads, while a fine burghul (o.5 mm) is utilized in making sweets, such as puddings.  This particular wheat product is most prevalent in the Middle East and North Africa.  It has both long-shelf life and a quick-cooking features, thus making it is an ideal, basic ingredient for this time-tested salad.

Tabbouleh at Nicholas’ for the 32 Years

For all 32 years I have lived in Oregon, I have been indulging in this treasured salad at the Mediterranean establishment Nicholas’, one of my favorite Portland restaurants.  Presently it has three locations in our metropolitan area, with my current choice being the upscale version on N.E. Broadway, with its comfortable decor.

Nicholas’ original place on Grand Ave-Portland’s first Middle Eastern restaurant-however, was a mere hole in the wall until the late-nineties, when it was first remodeled.  The owners opened its two other locations in 2003 and 2010, with the exact same menus and prices, but with much more modern, “posh” environments.

When I started going to the original eatery on Grand, before its remodel, I would be instantly transplanted back to the romance of the small cafes I knew in impoverished Peru.  There I had the opportunity to study Peruvian food for three weeks in 1985, to augment my food history business (see Bolitos de Chocolat y Coco).  Even though I like more comfort now, it was actually this original Nicholas’ restaurant on Grand that thrilled my heart the most, with its quaint poverty contrasted by incredible food-oh the glorious, abundant food!

My Three Favorite Portland Restaurants

Back then, with pride in my city, I always took my out-of-town visitors to my three favorite restaurants: Nicholas’, Bread and Ink, and The Original Pancake House (listed as one of James Beard’s top ten in the nation in the 70’s-see Dutch Babies).  All of these have been serving great food since my 1986 arrival.  Hands down, my guests always proclaimed the exquisite, poorer Nicholas’ as by far the best.

Our Bountiful Vegetarian Repast

In those early days, our order always remained the same: humus, tabbouleh, and falafels, all of which came with their ever-present, gigantic, hot-from-the-oven pita bread, crowding the entire center of the table.  Though only consisting of three individual servings, this elegant, vegetarian repast was so abundant that if there were less than four of us, we took leftovers home-all for a pittance.  My guests marveled at the quality of both the food and experience, for it was definitely like being transported to a Third World country.

Age has mellowed me some, for today I love to frequent the more dignified Nicolas’ on N.E. Broadway.  Still wowing my guests with its exceptional food, I now order their incredible chicken kabobs, humus, and tabbouleth, of course, while ending with their exceptional baklava.  This amply pleases my friend’s great expectations, which I have encouraged, for there is great romance here, though perhaps not as pronounced as that of their captivating 1980’s café.

References:

https://www.britannica.com/topic/bulgur

http://cobornsdeliversblog.com/2015/02/03/demystifying-ancient-grains-bulgur/

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 468.

finished product

Tabbouleh (Lebanese burghul and parsley salad)  Yields: 6 servings.  Total prep time: 35 min plus 1 hr for chilling.

3/4 c burghul, bulgur wheat  (Available in bulk at our local Winco, or organic burghul may be found at the national upscale New Season’s.)

2 c chopped curly parsley, 1 lg bunch  (Organic is best, which is only slightly more expensive.)

1 bunch green onions, chopped

2 firm, ripe med tomatoes  (May use organic Roma tomatoes, which are relatively inexpensive.)

Scant 1/4 c fresh lemon juice  (2 small lemons needed.)

1/4 c olive oil  (Avocado oil will also work; good olive oil, however, is more flavorful and really healthy when not heated to high temperatures, which makes it carcinogenic.)

1/4 c fresh mint, chopped  (May substitute 2 tsp dried mint, or to taste.)

1 1/2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is important for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1/2 tsp freshly ground pepper, or to taste

  1. juicing lemons the easy way

    Boil 1 1/2 c water, stir in burghul, set aside to cool.

  2. Clean parsley, onions, and tomatoes with an inexpensive, safe, effective vegetable spray (combine 97% distilled white vinegar with 3% hydrogen peroxide).  Let sit for 3 minutes; then, rinse well in a sink full of water three times.
  3. Juice lemons, by first rolling them on counter, pressing down hard with hand, to loosen meat; extract juices; set aside. (See above photo of easy hand-held juicer, available at our local Bob’s Red Mill.)
  4. Break stems off parsley and place in a food processor.  Chop small, by repeatedly pressing the pulse button-this may also be done with a knife, which is more laborious.  Place in a large bowl.
  5. Chop green onions (may include the green part, in addition); add to bowl.
  6. For ease in slicing, cut tomatoes with the skin side down (see photo below).  Mix in with parsley and onions.

  7. chopping tomatoes so to conserve juices

    Place lemon juice in a glass 1-c measuring cup (should be a scant 1/4 c); fill the rest with olive oil to measure 1/2 c.  Add mint, salt, and pepper; beat well with a fork.

  8. Drain burghul when cool, add to vegetables, pour beaten dressing over top, and blend well.  Chill for 1 hour before serving (see photo of finished product at top of recipe).  This is so healthy and good!

Quinoa Dishes

Breakfast Foods, Caramelizing Onions, Carrot Recipes, Diabetic Friendly Recipes, Entrees, Healthy Innovations, History of Healing, History of Quinoa, Quinoa Recipes, Salads Leave a comment

salad topped with cooked quinoa

Our bodies are the temples of God; only through his grace, do we have the capacity to care for these holy houses with good diet and healthy exercise.  For years, such attendance was beyond my natural ability, but now I highly esteem the enabling gift from God, which provides me with the means to execute both these disciplines effectively.

Clearly I recall the days, when weighing 226 pounds, walking caused painful rubbing together of my fleshy thighs.  Brokenhearted, after repeated failures and fresh firm resolve, I would yet again reach toward the “easy” goal of a 20-minute walk, 3 times a week.  I could never achieve this, try as I might.

Lo and behold, my challenge has been reversed: now I have to be careful not to obsess about exercise, as I so love walking aerobically, for this invigorates me, stimulating a marvelous sense of well-being in my soul.

My trustworthy instruction book, the Bible, warns that there are advantages in physical exercise, but these are limited, as they pale in sight next to the gains acquired by putting spiritual development first.  Thus, we must approach workouts with great wisdom, so they neither own us, nor escape us.

My days are jam-packed, for I am gratefully fulfilling my ordained achievements with my food history writings and other ministry.  The result is a thrilling existence, in which I can run out of time at the end of a day, leaving me with critical choices, with which I have to prioritize.

Our gracious Father has granted me a tool to do such: there is a winter wonderland scene at the Tualatin Commons, the man-made lake near my home.  All the trees surrounding this body of water are dressed in bright, white lights (the floating Christmas tree was taken down after the New Year).  This has become my piece de resistance, which early in my day I start anticipating: will this pleasure be mine at twilight?  Only supernatural help allows me to accomplish the needed organization to allow this longed-for walk.

Discipline in ordering my day is critical; by necessity, exercise has become secondary to my fulfilling the higher purpose of my calling.  Often I recall how this valued ambulation used to be such a burden, causing sores on my overweight thighs, but now I crave walking.  I didn’t bring this miracle about; my great Healer affected it in me over time.  I am literally his walking miracle!

Not only has my exercise been refined, but healthy eating has come to me supernaturally, as well.  Slowly I have attained excellent eating disciplines; incorporating quinoa (KEEN-wah) in my diet is one such development.  This is a cereal grain, sometimes referred to as a seed; all grains, legumes, and nuts are seeds.

Quinoa is a power-food that is native to northern South America; it was domesticated originally as food for livestock around 5000 B.C., near the Lake Titicaca basin of Peru and Bolivia-I spent a night on this pitch black, remote lake, the largest inland body of water in the southern hemisphere, which doesn’t have electricity.

Quinoa was a staple with the Incas, second only to the potato in importance, and is still in the forefront among their indigenous descendants the Quechua and Aymara people.  It is a grain from a plant called Chenopodium quinoa, which is a member of the same family as beets and spinach.

Like many ancient grains, this seed was almost lost: in 1532, the Spanish explorer Francisco Pizarro destroyed quinoa fields, in his attempt to annihilate the Incan culture; this crop, however, survived in the high Andean mountains.  Quinoa was reintroduced to the modern world in the 1970’s and 80’s.

This high-fiber, complete-protein food, rich in numerous vitamins and minerals, produces a starch gel, similar to that of risotto, giving it a kind of silky texture, according to Andrew Dornenburg and Karen Page in Culinary Artistry; they further state that its earth tones highly compliment the mineral and earthy components of lobster-try experimenting with this combination.

Here, however, I quickly prepare it in two savory dishes.  This pseudo cereal-not a member of the grass family, therefore not a true cereal-can also be cooked as a breakfast food; serve it with dried fruit, honey, and an alternative milk, such as almond or hazelnut.

My discovery of quinoa has blessed me immensely; may it benefit you  likewise.

References:

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), pp. 451-483.

https://en.wikipedia.org/wiki/Quinoa

http://www.ancientgrains.com/quinoa-history-and-origin/

https://www.smithsonianmag.com/arts-culture/quinoa-the-mother-of-grains-1-57670322/

Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, NJ: John Wiley & Sons, Inc.), pp. 142, 143.

toasted yellow quinoa

Simple Cooked Quinoa  Yields: 3-5 servings, as a main course or side dish respectively.  Total prep time: 30 min/  active prep time: 15 min/  cooking time: 15 min.  Note: double this for healthy leftovers; this is especially good added to green salads (see photo above).

1 c quinoa  (Tri-color or red organic quinoa is preferable-color is important in diet.)

1-15 oz can of chicken, vegetable, or beef broth

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available very cheaply at Costco.)

  1. Toast the grain in a hot, dry frying pan over medium heat, for about 6-10 minutes, stirring constantly as color starts to change; yellow quinoa will turn light brown in color (see above photo), while red quinoa  turns deep red.  This enhances the flavor of the dish remarkably!  Meanwhile go to next step.
  2. While quinoa is beginning to toast, pour broth in a 1 1/2-quart saucepan (or 3-quart pan, if doubling recipe).  Stir in salt and bring to a boil over medium heat; when liquid boils, add toasted seed and bring to a second boil. Reduce heat, cover, and simmer for 15 minutes; red quinoa may take longer to cook.  When done, water will be absorbed and quinoa will be soft and somewhat translucent.
  3. Serve immediately.  Refrigerate any leftovers to reheat for an entrée, or to add to a green salad (see first photo).

carrots and quinoa

Carrots and Quinoa  Yields: 4-6 servings, as a main course or side dish respectively.  Total prep time: 45 minutes.

1 med yellow onion, cut in even 1/8 inch slices

4 1/2 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic, when heated to high temperatures.)

8 med carrots, or other vegetable  (Organic multi-colored carrots are available at Trader Joe’s; color is important in diet.)

1 c quinoa  (Red or tri-color is good.)

1-15-oz can chicken, vegetable, or beef broth

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for premium health; an inexpensive fine grind Himalayan salt is available at Costco.)

  1. red quinoa as it is beginning to change color

    To caramelize onions, cook slowly over medium heat in 1/2 tsp of oil, stirring every several minutes, until a light color starts to form; then, stir every minute, until dark brown.  Be sure to use a small amount of oil; too much oil will require a much longer cooking time, as will crowding the pan.

  2. Spray carrots with a safe inexpensive, effective vegetable spray (combine 97% distilled white vinegar with 3% hydrogen peroxide); let sit 3 minutes; rinse well.
  3. Bring broth to a boil in a covered 1 1/2–quart saucepan, over med/high heat; add salt.  (Use a 3-quart pan is doubling recipe.)
  4. Toast quinoa in a hot dry frying pan, over medium heat, stirring constantly as color starts to change.  This takes about 6-10 minutes-yellow quinoa will turn light brown, while red quinoa will become deep red (see photo above).
  5. To preserve vitamins just under skin, scrape carrots with a sharp knife, instead of peeling; slice thinly.  (Meanwhile keep checking the onions.)

  6. finished product

    Add toasted quinoa to boiling broth, cover, and reduce heat to med/low.  Allow to simmer until all the liquid is absorbed and quinoa is soft and somewhat translucent (this takes about 15 minutes for yellow quinoa, while red quinoa may take longer).

  7. Heat remaining 4 tsp oil in an empty frying pan.  Add sliced carrots, cover, and steam until soft, stirring occasionally.
  8. Blend onions into carrots; mix cooked quinoa into vegetables.  Serve hot (see above photo).

Avocado, Bean, and Corn Salad

21st Century Foods, Bean Recipes, Black Bean Recipes, Healthy Recipes, History of Canning, Salads Leave a comment

avocado, bean, and corn salad

My church celebrated its 22nd anniversary this past summer with our annual picnic, which we always associate with incredible food; there are two men in our congregation that smoke tri-tip for this gala.  (They stay up all night smoking our Thanksgiving turkeys as well, which is by far the best turkey I have ever experienced.)  This year our outdoor celebration also boasted of fried chicken, not to be outdone by everyone’s glorious side-dish contributions.

Church gatherings are famous for their magnificent spreads; our congregation is no exception, for we have a host of great cooks, even though our body is small.  Indeed, we eat well!

I always make the following bean salad for our anniversary; it is not only quick, but keeps well in the sun.  May you find this a great dish for potlucks also.

Normally I don’t use many canned goods in my food preparations; they, however, facilitate the ease of this excellent recipe.  The history of canning is of great interest to me.  It began with a Nicolas Appert, a creative Frenchman with ordained skills-promised attributes we all get to exercise.

Our genius started out as a brewer; then, became a steward for the aristocracy; finally, he ended up as a confectioner during the Napoleonic era.  When France and Britain were at war in 1795, Napoleon, seeking a way to best preserve food for his army, offered 12,000 francs to the winner of a contest for such a discovery.  As a confectioner, Appert’s mind had already been developing such a solution, for he had been pursuing the foremost means in lengthening the shelf-life of fruits, by improving on the traditional candying and drying processes.  This formal opportunity brought his ideas to fullness; thus, he won the prize with his method in which he preserved fruits, vegetables, meats, eggs, partridges, chestnuts, grape must, even the vegetable truffles.  Our originator partially cooked the foods, before placing them in wide-mouth bottles; then, by corking and boiling the bottles in a water bath, he expelled the damaging air.  This technique of food preservation has remained in tact throughout the centuries.  1

Nevertheless, this hero unfortunately died a pauper, for by accepting the prize he lost the chance to patent his design.  (As an aside, I speak with the authority given me, in Jesus Christ’s name: “Enemy of our souls, you can steal none of our rewards!”)  2

In 1810, Appert published a book detailing his canning procedure, which the award had prohibited him from patenting; just months later, a patent using his method for preserving foods surfaced in England.  There, however, his corked glass container became a more durable, tin-coated iron canister, which came with instructions for opening with a chisel and hammer.  3

By 1849, this technology for food preservation improved with machine-made, can tops and bottoms.  Prior to this, two skilled workers produced 120 cans a day; now two people could daily make 1500 cans, and these machine-operators were unskilled at that.  4

These tin cans inspired what was the slow advent of can openers, an invention that remained quite unsatisfactory from its first appearance in 1855, until our modern device appeared in the 1980’s; this latter, a side-opening implement, uses two wheels in tandem, one rotating, the other serrated, removing the lid, while leaving no sharp edges.  These days we take this relatively new, inexpensive tool for granted; as a result of the sped of modern technology, often even this is not required, for now many cans come with pop-tops.  5

Today can-making is a major economic force; in the United States alone, more than 130 billion cans are generated yearly, making this an eight billion dollar industry.  6  The majority-about four times more-of these canned goods are fizzy drinks, such as sodas and beer, rather than food.  7

Hardcore cooks can soak and boil dried beans for my salad; nevertheless most of us choose to thank Nicolas Appert, for his obedience to press in with his quick mind.  As a result, we have canned beans and corn for this blessed recipe.

  1. Bee Wilson, Consider the Fork (New York: Basic Books, 2012), pp. 219-221.
  2. Ibid., p. 220.
  3. Ibid., p. 221.
  4. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), p. 242
  5. Bee Wilson, Consider the Fork (New York: Basic Books, 2012), pp. 221, 221.
  6. www.cancentral.com/can-stats/history-of-the-can
  7. Bee Wilson, Consider the Fork (New York: Basic Books, 2012) , p. 223.

assembling salad using garlic peeler

Avocado, Bean, and Corn Salad  Yields: about 1 1/2 quarts.  Total prep time: 25 min.  Note: this salad is spicy; for a milder version,  use less garlic and Jalapeno peppers; spiciness always lessens in intensity after a day of refrigeration; it is best to make this ahead for flavors to meld.

2-15 ounce cans of beans, drained  (Simple Truth Organic Tri-Bean Blend is ideal; available inexpensively at our local Fred Meyer-Kroger-stores.)

1-15 ounce can of sweet corn  (Trader Joe’s brand is excellent.)

1/2 cup chopped red or sweet onion  (For easy chopping, see step 2.)

5 large cloves of fresh garlic, or to taste, minced coarsely  (This amount provides a fair amount of bite; adjust for desired garlic flavor.)

chopping onion the easy way

2 Jalapeno peppers, or to taste, minced

1/2 cup salsa  (Trader Joe’s Salsa Autentica is ideal.)

1 tsp salt, or to taste  (Real Salt is important for health; available in health section at local supermarket.)

1/2 tsp fresh ground pepper, or to taste

2 small avocados, chopped

  1. Drain beans and corn in a colander, while proceeding to next step.
  2. For easy chopping, with root in tact, score a large onion with slices across top, cutting 2/3’s of the way down into it; turn onion and cut slices in opposite direction; shave pieces off end (see above photo); place in a large bowl.

  3. coarse grind of garlic

    For exceptional efficiency, peel garlic with a green, rubber garlic peeler from Bed, Bath, and Beyond (see this in photo at beginning of recipe).  May chop cloves coarsely with a sharp knife, or for quick preparation, place in a food processor, pressing pulse button repeatedly; stop and scrape down sides once; do not over chop, as a coarse grind adds bite to salad (see photo); place in bowl with onions.

  4. Cut Jalapeno peppers in half length-wise, scoop out seeds with a spoon, mince fine, and add to bowl (see photo below).  When finished, be sure to wash hands thoroughly before touching eyes.
  5. Stir salsa, salt, and pepper into onions/Jalapeno peppers.
  6. Gently blend beans and corn into this mixture; do not over mix, as this will make the beans mushy.  If making ahead, refrigerate at this point.

  7. mincing Jalapeno peppers

    Before serving, chop avocados, and carefully fold into bean mixture.  Serve with pleasure.

Creative Caesar Salads

20th Century American Recipes, 20th Century Foods, Black Bean Recipes, Caesar Salad, Childhood Recipes, Croutons, Healthy Recipes, History of My Culinary Inheritance, Salad Dressings, Salad Fixings, Salads Leave a comment

creative Caesar salad topped with serungdeng kacang

When I was growing up, we lived in the small resort town of East Glacier Park, Montana, which is the east entrance to Glacier National Park; there were only 250 residents at the foot of these glorious Rocky Mountains.  Because of our town’s minuscule size, it was necessary to travel to larger cities to take care of our major shopping needs, such as school clothes every late summer.  Usually we traveled within our State, 150 miles east to Great Falls; on special occasions, we ventured as far away as Spokane, Washington.  I can still feel the thrill as we prepared, in the early morning dark, to leave on these revered journeys.

Memories of Ridpath Hotel in  Spokane, WA during  the 1950’s

During the extra special trips to Spokane, the Ridpath Hotel captivated me; we ate many dinners in its plush dining room, often partaking in their Caesar salad, which came with the pomp and flair of table-side service.  My young heart was even then preparing for my career in food history, for I was fascinated by the coddling of the egg, with the torch used for that purpose; in like manner, I rhapsodized over the delight of the powerful garlic on my tender tongue.

To this day I love Caesar salad; I share a recipe here that lives up to this enduring mental monument.  Be prepared to enjoy.

Origins of Caesar Salad

There are several accounts of how this famous dish began.  After much research, I chose to attribute its origin to the Italian chef Caesar Cardini (1896-1956), who created this American classic at his well-known restaurant in Tijuana, Mexico.  There in 1924, he was serving an unusual number of Californian visitors, escaping for the Fourth of July weekend during prohibition.  This original production was served table side, without anchovies, and included whole lettuce leaves, which were eaten by the stems, using one’s fingers.

Caesar salad enhanced with beans

Are Coddled Eggs Safe?

There are numerous opposing views on the safety of coddled eggs.  Some profess that they are not a threat: it is adequate to place the eggs in rapidly boiling water, remove the pan from the heat, and then allow the eggs to cook for 60 seconds; indeed, this technique provides the best taste.

Others propound that holding eggs at 140 degrees F (60 degrees C) for five minutes kills potential contaminants, such as salmonella; this can also be achieved instantly by heating them to 160 degrees F (71 degrees C).

Still others declare that uncooked and under-cooked eggs are not safe at all; they rigidly promote the use of either hard-boiled or pasteurized eggs; the latter are available in some grocery stores.  Note: it is important to use caution in highly susceptible populations, such as small children, pregnant women, the elderly, and those with health problems.

Two Resolutions to Problem

Here I cover this dilemma with two good solutions: my favorite version of this dressing is made with coddled eggs, which have been cooked for 60 seconds; nonetheless, for times when extra special care is needed, I provide a method of heating the prepared dressing to 160 degrees; this last procedure, however, thickens our treasured concoction quite a lot.  With both of these two options, the powerful recollected taste from my youth is maintained, which is heightened even further with strong combinations of foods in my creative Caesar salads.

References:

https://whatscookingamerica.net/CaesarSalad.htm

www.reluctantgourmet.com/caesar-salad/

www.foodandwine.com/fwx/food/we-can-thank-tijuana-and-prohibition-caesar-salad

www.ochef.com/447.htm

https://en.wikipedia.org/wiki/coddled_egg

www.safeeggs.com/blog/will-the-real-safe-caesar-salad-recipe-please-stand-up/

finished Caesar dressing (feeder tube in lid at right side)

Caesar Salad Dressing  Yields: about 1 1/2 cups.  Total prep time: 30 min.  If cooking the dressing, total prep time is 45 min.

3 fresh, free-range eggs, at room temperature  (Place in warm water for 10-15 minutes.)

2 tbsp fresh garlic

1 tbsp cider vinegar  (Raw is best; available inexpensively at Trader Joe’s.)

1 scant tbsp Dijon mustard  (Aioli Garlic Mustard from Trader’s is also excellent.)

2 small lemons, juiced

3 dashes of Tabasco

3 dashes of Worcestershire

1/4 c grated Parmesan cheese

1 anchovy, optional

3/4 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available available at Costco for $4.95 for 5 lbs..)

1/2 tsp freshly ground pepper, or to taste

3/4 c olive oil  (Personally I prefer a light olive oil for flavor; Trader Joe’s brand, fruity Extra Virgin Olive Oil or Bel’Olio, from Costco, are both great.)

  1. Use room temperature eggs, by placing them in warm water for 10-15 minutes.  For health reasons, it is important that they are washed, free-range, and fresh.  I feel comfortable with coddled eggs, which makes the best dressing.  If, however,  you are sensitive to them (or storing this dressing for more than 4-5 days), take the extra precaution of cooking it as described in step 6, or better yet use pasteurized eggs, which are available in some grocery stores.

  2. coddling eggs

    For coddled eggs, bring a small pan of water to a boil over high heat; prepare an ice bath, using a bowl of cold water with ice cubes.  Place eggs in rapidly boiling water; quickly remove from heat; let them sit for 60 seconds; then, immediately transfer to the ice bath, to the stop cooking process.  Crack them on side of bowl, scooping coddled egg out of shell with a spoon, set aside (see photo).

  3. Meanwhile mince 2 tbsp of garlic: peel cloves, cut in halves; then, chop this in a food processor by repeatedly pressing pulse button; measure 2 tbsp of chopped garlic and place this back in processor.  Set aside.  (TO MAKE DRESSING BY HAND: chop the garlic with a sharp knife; mix all ingredients, except the oil, in a med/small bowl; then, beat in the oil SLOWLY, to emulsify the dressing.  May also make this in a VitaMix or blender.)
  4. Juice the lemons, set aside.
  5. Add all ingredients, except the oil, to the garlic in the processor.  Turn on machine and blend; place oil in the feeder, which is located on the top (see this feeder in above photo of finished product); thus, oil will drip in slowly for an emulsified dressing.  Adjust seasonings.  This will keep in the refrigerator for 4-5 days; for longer storage, go to the next step.  Serve on the creative salads given lastly.
  6. For cooked dressing, prepare an ice bath, using a large bowl with a smaller one inserted in center (see photo).  Prepare Caesar dressing as described in steps 2-

    cooked dressing cooling in ice bath

    5; transfer this mixture to a small, heavy-bottomed saucepan; cook dressing over low heat, stirring constantly, until this egg mixture reaches 160 degrees F (71 degrees C); immediately place in the ice bath to cool, adding more ice as needed.  Note: the dressing will thicken as it cooks. Serve on salads described below.

  7. I like to be creative with my Caesar salads; here are two suggestions for using foods that highly complement this excellent dressing.  First: mix greens, sweet onion, avocado, Parmesan cheese, and homemade croutons (2016/08/15); then, top this with serungdeng kacang, which is crispy coconut chips and peanuts sautéed with a garlic/onion puree (2017/01/09).  Second: mix greens, Parmesan cheese, homemade croutons, and beans; legumes really accentuate the flavor of this dressing!  Enjoy.

Roasted Beet and Balsamic Chicken Salad

21st Century Foods, Balsamic Vinegar Recipes, Chicken Recipes, Diabetic Friendly Recipes, Healthy Innovations, History of Balsamic Vinegar, History of Quinoa, Quinoa Recipes, Salad Dressings, Salads, Sprouting Recipes, Summertime Foods, Tips on Sprouting Leave a comment

roasted beet and balsamic chicken salad

Both this salad’s balsamic chicken and the balsamic vinaigrette (see vinaigrette recipe at 2016/08/22) may be made with real balsamic, which originated in Modena, Italy about 900 years ago.  We, however, without knowing it often use a cheaper, imitation version of this.  I will teach the difference here, so you can shop wisely, if you want to invest in the best.

Wikipedia defines the aceto balsamico (balsamic vinegar), guarded by European agencies, as a very dark, concentrated, intensely flavored vinegar made wholly or partially from grape must.  The word aceto balsamico is unregulated, but there are three of these protected balsamic vinegars; it is required that they come from the province of Modena and the wider Emilia region surrounding it.  The two best of these always have the word tradizionale, traditional, in their names: Aceto Balsamico Tradizionale di Modena and Aceto Balsamico Tradizionale di Reggio Emilia; both are made from reduced grape must and aged for numerous years in a series of wooden barrels.  The third Aceto Balsamico di Modena is also made from grape must, but only partially, as it is blended with wine vinegar, making it less expensive.

The HuffPost explains how to discern these authentic versions, by looking for their place of origin and the words: grape must, aged grape must, Mosto d’Uva, or DOC in the list of ingredients.  Without one of these words you will be getting imitation wine vinegar with coloring added to it.

The first two mentioned above, known as balsamico tradizionale, are dark in color and very costly, because they are aged to syrupy perfection for 12-100 years, under rigid restrictions.  Expect to pay up to $400 a bottle.   This traditional balsamic is not vinegar made from wine, but rather it is made from grape pressings that have never been permitted to ferment into wine.  It begins with boiling down sweet white Trebbiano grape pressings to dark syrup, which is aged in an oaken keg with a vinegar “mother”.  Over the years it graduates to smaller and smaller kegs of different kinds of wood, as moisture evaporates from it, further thickening the vinegar and concentrating the flavor; the varying woods, chestnut, cherry wood, ash, mulberry, and juniper, provide its great character.  The result is extravagant taste.  As with the world’s most expensive spice saffron, a little goes a long way.

Aceto Balsamico di Modena, the other regulated balsamic, is partially made with grape must and blended with wine vinegar, making it less costly.  Its restrictions are that it has to be from the Modena or Emilia regions and carry a Protected Geographical Indication status, which comes from a different agency than that protecting the balsamico traditzionale.

Like with good wine, price often dictates quality.  Surprises, however, sometimes occur: this authentic blended vinegar, complete with the authorized seal, is available at Trader Joe’s at a very moderate cost, as their excellent buyers shop globally, negotiating low prices, for the large quantities they are obtaining.  This label is good, but even better may be experienced.

Explore the exciting world of vinegars; make this dressing with a high quality aceto balsamico, or get Trader Joe’s Balsamic Vinegar of Modena (aged 10 years at $3.99 for 8.5 ounces), which is also delicious.  As a result, this salad will tantalize your taste buds.

The healer Jeanette-referred to in my 2016/09/05 post Sprouted Quinoa and Yam Salad-emphasizes the importance of color in her life-giving diet.  I kept her instructions in mind as I chose this produce; thus, I included purple beets as opposed to multi-colored ones, which are light in pigment when cooked; bright yellow peppers provided a health-promoting, visual contrast.

The inspiration for this salad came when I needed one for a ladies tea at my church.  Since then I have used it to bless several large crowds; thus, it is written for ten servings which I in turn multiply; in this way, chefs write their recipes for restaurant use.  You, however, may choose to prepare half this receipt.  Don’t miss its simple pleasure!

References:

https://en.wikipedia.org/wiki/Balsamic_vinegar

www.huffingtonpost.com/2014/06/09/balsamic-vineger-fraud_n_5459425.html

https://www.thespruce.com/about-balsamic-vinegar-1808088

cooking tenderloins in balsamic vinegar

Roasted Beet and Balsamic Chicken Salad   Yields: 10 servings (may make half this recipe).  Total prep time: 2 days (for sprouting quinoa)/  active prep time: 3/4 hr/  baking time (for beets): 1 hr.

Note: may substitute ready-made versions, or using my recipes, you may prepare ahead, for keeping on hand at all times: balsamic vinaigrette (2016/08/22), croutons (2016/08/15), and agave roasted nuts (2016/08/15).

1/2 c quinoa, sprouted 1-2 days in advance  (Directions are below.)

2 lg purple beets

1 tbsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 lb chicken tenderloins, about 5 pieces

1/3 c balsamic vinegar

3 med/lg cloves of garlic, minced  (Better yet, use 1 cube of frozen garlic from Trader Joe’s.)

1 yellow bell pepper  (Organic is important, as bell peppers readily absorb pesticides.)

12 oz greens of your choice

8 oz feta cheese, crumbled  (Do not use pre-crumbled feta, as it is treated with preservatives, and is neither tasty or healthy.)

Agave-roasted nuts, purchased or made ahead  (See Healthy Green Salads, 2016/08/15.)

Croutons, purchased or made ahead  (See Healthy Green Salads, 2016/08/15.)

Balsamic vinaigrette, purchased or made ahead  (See 2016/08/22.)

  1. Using either a sprouting jar or a bowl, sprout quinoa 2 days in advance, by first soaking it in water for 6-8 hours (may make extra quinoa); then, draining off water well, let it sit for 1-2 days until sprouted, rinsing about every 12 hours.  Store extra in refrigerator.  For more detail on sprouting, see Sprouted Three Bean Dip (2019/05/13) and Sprouted Quinoa and Yam Salad (2016/09/05).
  2. If chicken is frozen, thaw in water.
  3. Preheat oven to 375 degrees.  Wash and lightly oil beets; wrap in aluminum foil, leaving closure upright to keep juices from spilling out; bake on cookie sheet for 3/4–1 1/4 hours, depending on size of beets.  Open foil and cool in wrap for 10 minutes; peel skin off by rubbing with hands; cut in 1/4″ julienne slices; set aside.  Meanwhile go to next step.
  4. Chop garlic, if using fresh, set aside.
  5. Heat tablespoon of oil in large skillet; place thawed tenderloins on paper towel, salting and peppering them extra well before cooking; when tiny piece of chicken sizzles in oil, add the rest.  Pour balsamic over meat and add garlic; immediately turn tenderloins over in vinegar.  Let cook for 2-3 minutes, turning over once mid-way.
  6. Starting with the smallest tenderloin, cut each piece in thirds with a spatula; as they are cooked, remove pieces to a bowl.  Do not overcook-the meat will just be turning white inside when done.  Pour juices from pan into bowl of meat, set aside.
  7. Wash and cut bell pepper in small strips.
  8. Place greens in a serving bowl; add chicken, with half the liquid, quinoa, beets, peppers, feta cheese, and nuts; toss with balsamic vinaigrette; serve with croutons. Delicious!

Ensalada Iberica

20th Century European Recipes, 20th Century Foods, Ethnic Meals, Gluten-free Entrees, History of my Business, Portuguese Recipes, Salads Leave a comment

ensalada Iberica

Ensalada Iberica is the perfect accompaniment to last week’s Portuguese pork, because of its sweet base of oranges and dates, along with an abundance of piquant onions and lemon-vinaigrette.  This quick salad pleases our palettes.  Its strong combination of complimentary foods is additionally enhanced with the spice coriander, which is also a “seasoning match made in heaven” for pork, as noted by Andrew Dornenburg and Karen Page in Culinary Artistry.  Thus these two dishes balance each other, resulting in excellent flavors and joy unspeakable.  1

During the 1980’s, my extensive cooking classes in Montana included a group of twelve professionals, all of whom were friends.  For years they came monthly for each new theme I presented.  We grew to love each other, as I taught them easy steps in making glorious food.  A grieving took place at our parting, brought on by my decision to move to Portland in February of 1986.

My strongest fan among them, Larry, organized a going-away party for me.  He chose an upscale Chinese restaurant, since a travel agent in the group had hoped to take me to China, to teach native foods on one of her tours.  At our celebration, they graciously presented me with a restaurant-caliber, 15 ½” x 10 ½” cake pan and a stock pot, as seen in my photos; how these have blessed my work.

At one of our classes, someone encouraged me to consider the then new concept of computers for my work.  I responded that I will never do that, for it was beyond me.  Technology, however, has enabled the expansion of my endeavors beyond my imagination.

Back then I wrote everything out by hand, as I constantly discovered new themes from various cultures and ages.  All my research came from hard copies of books and publications; I searched for the sources of my inspiration at the local library, in an array of cook books, and in such publications as Montana newspapers, the New York Times, and numerous fashionable magazines.  My existence was marked by creativity, as I developed my faculty for research.  This skill was further sharpened by my graduate work at Portland State University, 1988-91.

Discovering truths in food history is what I do; it is essential that I know their validity.  As a result, to this day, I prefer to obtain my information from actual books, which possess a soundness that I trust, over that of internet.

Both this and its subsequent post, on Portuguese foods, are from that early application of my studies in Montana.  These entries provide exceptional taste treats.  Enjoy!

  1. Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, N.J.: John Wiley & Sons, Inc., 1996), pp. 159, 160, 268.

chopping orange segments

Ensalada Iberica  Yields: 5-6 servings.  Total prep time: 25 min.

Note: best to make and chill several hours before serving.

2 lg oranges  (Organic is best for flavor and quality, as orange skins readily absorb pesticides; these are often available at a good price at Trader Joe’s.)

1 small/med red onion, thinly sliced  (May use 2 small, organic cipollini onions; they are expensive, but so good!)

1 small can sliced ripe olives, net dr. wt. 2.25 ounces

1/2 c pitted dates, packed down, cut in halves lengthwise  (About 1/3 lb is needed.)

1/4 c olive oil

1/4 c lemon juice  ( 2-3 small lemons are needed.)

3/4 tsp salt, or to taste

1/4 tsp fresh ground pepper, or to taste

1/4 tsp ground coriander

Bed of spinach leaves or lettuce

  1. easy juicing of lemons

    Peel oranges, divide them in half, cut each half cross-wise in half again, so it is easy to separate segments (see photo above).

  2. Peel and slice onions thinly.
  3. In medium bowl, combine oranges, onions, olives, and date halves.
  4. Juice lemons with a hand-held juicer, watch market for this marvelous tool (see photo).
  5. Combine olive oil, lemon juice, salt, pepper, and coriander in a small sealed jar; shake vigorously; adjust seasonings.
  6. Pour over fruit, mix well, and refrigerate until serving time-preferably for several hours-so flavors can meld.
  7. Serve on a bed of spinach leaves or lettuce.
  8. This is a favorite of mine, which I have made since the early 1980’s.

Serungdeng Kacang

20th Century Foods, Healthy Innovations, History of my Business, Hors d'ouvres, Salad Fixings, Salads Leave a comment
serungdeng kacang

serungdeng kacang

The condiment serungdeng kacang first completed my varied dishes in the early 1980’s, when I was catering historical events in Billings, Montana.  In those days, I sought recipes that allowed me to offer thematic meals from diverse cultures and times. To my joy, I discovered a host of receipts from Indonesia; thus, I presented an Indonesian rijsttafel to my eager audiences.

A rijsttafel is a banquet of delicacies from this southeast Asian republic, formerly known at the Dutch East Indies.

Serungdeng kacang is a condiment for rice dishes in these ethnic feasts. My particular recipe comes from Java, one of the many islands in Indonesia. These coconut crumbs, spiced with onion and garlic, are spread liberally over the rice portions, in addition to a variety of other garnishes.

For me, serungdeng kacang has multiple, inventive benefits: it is compatible with Indian curries, acts as a delicious hors d’oeuvre, and-my favorite-provides the crowning touch to salads!

I always keep this enhancement to tossed greens on hand, by making a double batch and storing it in a sealed storage bag.  The beauty of this topping is it lasts a long time, if you are disciplined.

Prior to my doing this rijsttafel, I presented a gala event, a Moroccan affair, which was to  become one of my favorite memories in the history of my business; it best defines what my work entailed back then.

I loved to act in my youth and knew the Billings’ theatrical community well.  As an aside, actors often make a living in the restaurant business; they are adept at waiting tables.  Then my creative dinners needed both excellent service and improvisation.  An incredible fit was made with my Billings’ thespian friends; thus, I frequently employed them in my catered dramas.

My most treasured memory using this partnership was a fundraiser for the Billings’ Children’s Theatre, in which I presented an authentic Moroccan dinner, for a staged “Night at Rick’s Place”.  The five winning tickets, from those auctioned off-each with their three guests-were transported back to World War II in the theatre’s upstairs.

This large room had been converted into Rick’s Place, from the movie Casablanca.  It was furnished with a bar off to one side of the restaurant, while the dining room consisted of five tables of four, clothed with white linen.  The city’s leading actors peopled the bar scene. More of these, dressed in tuxedos, served the sumptuous meal to the unsuspecting partakers in this suspense.

Broadway arts resulted!  Numerous brawls took place in the bar; the Gestapo arrived; guests were pick-pocketed, and on and on.  Talk about fun.

My part was the researched African meal.  That afternoon, after weeks of cooking, I showed up for the final preparations in the theatre’s limited kitchen. Behold, the limits escalated upon my arrival, for the stove wasn’t working!

The true test of my creativity came.  Nevertheless, God’s grace broke through: makeshift occurred as a call went out and citizens brought in hot plates.  The event came off triumphantly, as I, in  Moroccan dress, told the innocent company the colorful history as each dish was served.

I repeated this dinner numerous times in my career, but this show never again reached the thrill of its original occurrence.  That night in “Casablanca” best exemplified what I did with my work then.

Now my food history presentations entertain larger audiences, but still guests participate in dinner theatre type events. They engage by eating authentic foods; I, dressed in period costume, narrate their careful stories.

Today my grand affairs mostly involve Northwest history, for which I was trained in graduate school.  However back in the 80’s and 90’s, I presented other cultures and times in my gala occasions.  Among these many thematic experiences was this Indonesian rijsttafel, from which today’s entry originated.

simple mincing of onion

simple mincing of onion

Serungdeng Kacang  Yields: 3 c.  Total prep time: 1 hr, plus 1 hr for cooling/ active prep time: 30 min/ cooking time: 30 min.

6 tbsp yellow onion, minced  (You will need a med/large onion; follow directions below for simple mincing-see photo.)

6 med/large garlic cloves, chopped fine

2 tbsp sugar  (Organic cane sugar is best; available at Trader Joe’s and Costco.)

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available inexpensively at Costco.)

1 tbsp oil  (Coconut oil is the best for flavor and quality here.)

2 c unsweetened coconut chips  (Available in bulk at our local Winco, or in a 12-ounce Bob’s Red Mill package at local supermarkets.)

1 c roasted, unsalted peanuts  (Also available at low cost in bulk at our local Winco.)

  1. An easy way to mince onion is to peel it, leaving the root on; next, score it by cutting slices close together across the top one way, going 3/4 of way down into the onion; then, turn it and cut slices the other direction.  After onion is prepared thus, shave the minced pieces off the end of it with a sharp knife (see photo).
  2. Heat oil in a cast iron skillet over medium heat.
  3. Measure 6 tbsp of minced onion and place in a mortar; save rest of onion for other cooking.  With a pestle mash onions, garlic, sugar, and salt.  When this is a thick puree, set aside.  (See mortar and pestle in photo.)
  4. Place a piece of the coconut in oil; when it begins to turn brown, immediately lower temperature to med/low; oil is ready for cooking.  Meantime mix together coconut and onion mixture in a large bowl. Make sure coconut is completely coated.
  5. When oil is hot, add coconut mixture; mix well with spoon to evenly coat fruit with oil.
  6. Cook about 20 minutes (over med/low heat), or until golden brown in color and slightly wet, stirring every 5 minutes, so as not to burn.  Let it, however, cook for full 5-minute increments, without stirring; this allows for the coconut to brown.  As you stir it, carefully scrape bottom of pan with a spatula.
  7. When coconut is light golden brown, add the peanuts and cook for another 5 minutes; stir twice in this last 5-minute period.  Note: it will get a darker brown and drier, as it cooks more with the peanuts and then cools in the heat-retentive cast iron pan.
  8. Remove from heat and be sure to leave in skillet to cool; this completes the drying process.  (See top photo for finished product.)
  9. This lasts for months, kept in a sealed storage bag.

Thai Coconut/Lime Flounder

21st Century Foods, Diabetic Friendly Recipes, Entrees, Fish Recipes, Gluten-free Entrees, Healthy Innovations, Salads Leave a comment
Salad with leftover Thai flounder

salad with leftover chilled Thai flounder

This delicious white fish dish resulted from a long-awaited-for marriage, which took place in my church in October.  A feast at my bountiful table was part of my wedding present to our venerated couple.

Our bride Dina was particularly interested in learning how to cook, with ease, for her new groom.  My bright idea was to begin my dinner gift in the kitchen with teaching her how to make the meal.  I prepared all the steps, just like you might see on a cooking show: the ingredients were set out in small individual dishes, along with the corresponding pans and utensils. All was in place for the lesson to flow naturally.

My priceless inheritance from my parents was a gene that “knows” food. Therefore I intuitively conceived this delicious dish, which was specifically geared for her husband’s dietary needs.  An exquisite, ultra simple recipe resulted.

Surprise and hesitancy occurred upon my friends’ arrival, as I informed Dina that she was going to make dinner, under my close direction.  She, being true to form, rolled up her sleeves with courage.  Her nervousness soon dissipated, for the facility of my simple instructions comforted her.  Joy unspeakable resulted: a chef was born! I have observed, as an aside, that this woman approaches all of life’s challenges with this same spirit.

Are you timid about stepping into the unknown, either in or out of the kitchen? May you receive encouragement to advance in faith; start by trying my recipes. They look lengthy at times, but are effortless!  The cause for this seeming protractedness is my inclusion of practical details, which make food preparation easy and enjoyable.  You’ll sense that you are in  cooking school, when you use my receipts, as I teach at every point.  Rest assured-I will educate you for the joy of cooking.

My favorite way to serve this smooth flounder, with its slight bite, is over a good pasta (however I used rice for my newly weds); either will bless the taste buds. Also, cold leftovers of this fish top off a salad superbly.

This feast pleased Dina and Dale; and me as well!

Thai coconut lime flounder dinner

Thai coconut/lime flounder dinner

Thai Coconut/Lime Flounder  Yields: 4 servings.  Total prep time: 40 minutes.

Note: flounders closely relate to soles; thus, you may substitute any sole here (also see Parmesan Dover Sole, 2017/03/27).

1 tsp coconut oil  (Other oils will do, but coconut is best for flavor and quality here.)

1 med yellow onion, halved at the core, and cut in even 1/8 inch slices

1 lime, juiced

7 oz Extra Thick Coconut Cream, or half of a 14 oz can  (This is available at Trader Joe’s.)

3/4 tsp dried, crushed red pepper  (Save spice jars and refill yearly with fresh, inexpensive “bulk’ spices.)

1/4 tsp salt

4 fillets of flounder, approximately 1 pound  (Wild-caught is best; may substitute a pound of sole, which is a close relative to flounder.)

Steamed rice or pasta, regular or gluten-free

  1. beginning stages of caramelization

    Start cooking rice, according to directions on package.  If using pasta, begin boiling water in a big pot; to which you add 2 tsp salt and 2 tbsp oil-any kind of oil will do.

  2. Place 4 individual dinner plates in oven; set the temperature on warm.
  3. Heat oil in a large sauté pan over med/low heat; stir in onions well; caramelize, by stirring every several minutes until they start to turn color (see photo); then, stir every minute until dark brown (see photo below); watch carefully while going to next steps.  (Do not crowd pan with onions, or they will sweat, taking much longer to cook.)
  4. Meanwhile roll lime on counter; press down hard with your hand, until the meat of the fruit is broken down and softened; juice lime; set aside.
  5. Place whole can of coconut oil in a small storage container; be sure first to gently stir milk and cream together thoroughly in can (this prevents a mess when emptying the can).
  6. Add half of the coconut cream (7 oz), lime, red pepper, and salt to caramelized onions.  Stir well and slowly bring to a soft boil over medium heat.  If preparing for guests, you may choose at this point, to set aside coconut/onion mixture and heat it 15 minutes before serving.  If you are waiting, be sure to have the plates warm, rice cooked, or water boiling when you start to cook the flounder.  (Note: you can freeze leftover coconut cream, or use within a week.)

  7. caramelized onions approaching finish

    Start cooking pasta in boiling water about 10 minutes before dinner time. Boil until it is al dente, about 7 minutes, do not over cook. Drain and place on heated dinner plates when done.

  8. Meanwhile add two fillets of flounder (more if using smaller sole) to hot coconut cream/onion mixture, which has been heated over medium temperature.  Poach briefly on each side, only until color in center is opaque.  Do not overcook.  Remove to heated dinner plates, on which you have placed pasta or rice.  Repeat this step with the remaining fillets.  Cover with sauce.
  9. Serve it forth!

Sprouted Quinoa and Yam Salad

21st Century Foods, Carrot Recipes, Gluten-free Entrees, Health Tips, Healthy Innovations, History of Healthy Eating Habits, History of Quinoa, Quinoa Recipes, Salads, Sprouting Recipes, Sweet Potato Recipes, Tips on Sprouting Leave a comment

 

sprouted quinoa and yam salad

sprouted quinoa and yam salad

Sherry, my beloved friend from Montana, sent me this healthy recipe, which I improved on.  It literally sings in your mouth!

I learned about quinoa from a woman who healed terminal illnesses with food; she was on my sister’s prayer team many years ago.  People from all over the United States were going to Jeanette for her healing ministry with diet; thus, her culinary wisdom became a gold mine for my sister Maureen and me.  Many things that I now recommend originated with her.

We learned that sprouted quinoa was considered the number one power food on planet earth.  Eggs and quinoa are the only foods that have all the amino acids, thus making them a complete protein.

I was a vegetarian for six years in my twenties.  Back then, much of my knowledge for healthy eating came from the marvelous cookbook by Francis Moore Lappe, Diet for a Small Planet (New York: Ballantine Books, 1971).  These recipes utilized balanced combinations of plant foods and dairy; the combining of their differing amino acids complimented each other to make complete proteins.  For instance, its memorable Indian Pudding called for a balance of cornmeal, soy grits, milk, and eggs to form a strong protein; how I relished it hot, with rich vanilla ice cream melting around the edges, and I still do.

I was quite skilled in cooking this way in the 1970’s.  Just prior to moving to Tokyo in the fall of 1981, however, I began eating meat once again.  My father gently reproved me, for waiting until this move to do so, because beef was exorbitantly expensive in Japan, while being relatively cheap in America.  My thinking was that  I needed to be prepared for gracious Oriental hospitality.

Recently I made my friend Sherry’s simple recipe for quinoa and yam salad; nevertheless, I tweaked it.  Its food value is amplified by using what I learned from my sister’s prayer partner, the healer Jeanette.  Here I sprouted this ancient grain from Peru, which increases its food value dramatically.  Also I worked with the colors of the foods (color is real important); I incorporated red raspberries, purple sweet potato, and orange carrots.  Another important recommendation is the use of coconut or avocado oil, which is critical, as olive oil is a carcinogenic when heated to high temperatures.

This healthy salad is dynamite!  Make an abundance of it for leftovers.

To learn the differences between sweet potatoes and yams, go to African Nkyemire; for another great recipe using this tuber, go to Sweet Potato Pie, 2016/12/19.

Sprouted Quinoa and Yam Salad  Yields: 4 servings.  Total prep time 2 days (for sprouting quinoa)/  active prep time: 1 hr.

1 c quinoa, sprouted  (Sprouting directions are below; make 2 days ahead.)

1 tsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 med yellow onion,  cut in even 1/8-inch slices

1 1/2 c yams, peeled and cut in 5/8-inch cubes  (Organic purple sweet potatoes are ideal; sweet potatoes and yams are just differing names for the same vegetable; they are interchangeable.)

2 med carrots, cut in 5/8-inch cubes

2 stalks celery, cut in 5/8-inch cubes

4 lg garlic cloves, chopped fine  (For easy preparation, may use 2 frozen garlic cubes from Trader Joe’s.)

2 tbsp freshly squeezed lemon juice

1 tbsp Bragg’s Amino Acids  (Available in any health store.)

1 tbsp real maple syrup

3/4 tsp dried cumin

Spinach or lettuce leaves

Fresh raspberries or dried cranberries, for garnish

Agave-roasted nuts  (See recipe in ‘Healthy Green Salads’, 2016/08/15.)

  1. Soak quinoa in ample water for 8 hours; drain well and let sit for 1-2 days, rinsing about every 8-12 hours.  The sprouting is complete when legs are at least 1/4 inch long.  (The sprouting may be done in a special sprouting jar, a bowl, or on a tray-if your choice is a tray, use parchment paper both under and on top of the grain.)  Note: this process brings the enzymes alive and increases food value dramatically.  For more details on sprouting see wikihow.com/Sprout-Quinoa
  2. For saving sprouted quinoa, place it in a sealed storage bag or jar, and refrigerate for up to 2 weeks.  Optional: if you are not ready to use the sprouts immediately, you may, with the use of clean parchment paper, spread them on a tray or large plate, to allow excess moisture to dry from sprouts (be sure not to rinse again before you start this drying process).  They should dry in about 12 hours; this aids in long-term storage.
  3. Heat oil in a large frying pan over med/low heat; add onion and caramelize, cook slowly until deep brown in color.  Stir every few minutes until onions begin sticking to bottom of pan and color just starts to turn; then, stir every minute, until dark brown.  For more detail on caramelizing onions, see Caramelized Onions and Carrots (2017/06/19).
  4. In the meantime, spray vegetables with an effective, safe solution (combine 97% distilled white vinegar and 3% hydrogen peroxide in a spray bottle); let sit for three minutes; rinse really well.  This kills parasites and cleanses inexpensively.
  5. Rather than peel carrots, scrape them with a sharp knife, to preserve vitamins just under the skin.  Peel yams.  Cut all vegetables into small, 5/8-inch cubes, set aside.
  6. Combine lemon juice, Braggs, maple syrup, and cumin in a large bowl; set aside.
  7. Add vegetables to hot caramelized onions; stir well to distribute oils.   Place 1/4 c water in with vegetables and cook covered, over medium heat,  for about 15 minutes, or until yams are tender, stirring occasionally.
  8. Blend fresh garlic into vegetable mixture; sauté only until you can smell the herb, about 20 seconds (if you are using frozen garlic, cook just until it thaws, stirring well).
  9. Place yam mixture and quinoa in bowl with salad dressing, mix well, chill several hours.
  10. Serve on a bed of lettuce or fresh spinach.
  11. Top with fruit and nuts.