Monday, May 14, 2018

125 Fig Street


It's been quite a while since I have written on this blog. So much has happened in between the time frame, which made it difficult to keep up with all of my small ventures of cooking. Although, I have been cooking, learning, and trying to keep up with so many other important issues, made it quite difficult to write. And sometimes one just has to take a sabbatical from the rhetoric of these creative spaces, to seek out what one truly wishes in life. Since cooking is a past time for me, and huge part of my life, I may visit every now and then to place something that would be important to carry on the history of my family, which is my American cuisine. Enjoy this blog moment!

I wanted to share a small venture visiting my parent's home. (I still call it their home because of the family's imprint between those walls). A "sister"-friend I grew up with called and asked me to come by and recreate a food memory. Food memories can be quite fun!! It reminds us of the good times around the kitchen table having those great moments which my father created with my mother. Family and friends always came by.

She began with the conversation, please come by and help me make some Chile Rellenos, a delicious traditional Mexican dish. As we spoke on the phone, the night before I arrived, she teared up while talking to me. She mentioned that her mother liked her, but my mother loved her. She also mentioned, that my parents always made her feel welcomed at home. My parents would always keep the door open for neighbors, family and friends. They were just like that, quite friendly. So I decided to bake a cake, after receiving phone calls from my two sons. I was so excited to hear from them. It made my day to hear from them, their lives are quite busy. We talked about how she remembered certain events that took place while Mama was in the kitchen, the heart of the home was always the kitchen where I grew up. How we would laugh with our mother. "Mama" was always light-hearted in our conversations which made it nice to be around after all the chaos in the world. Visiting their home, was nice hen it was quiet and when it was just us "girls". Mama really did love Toni. Toni treated her like her favorite elder, and Mama always treated her like a daughter. They were great neighbors.

Toni, takes things personal when things have changed. She misses the parties and events, but mostly the cooking which was made with a whole lot of love. I felt this time, I needed to go and visit with her and perhaps between our visit we could find some comfort. Toni is also very ill. She is now in a wheelchair, which breaks my heart to see her in such condition. It may anger me a bit as well. Perhaps its the house she inherited from her father, and the that special love she has always received. Or perhaps its because deep down she has a generous heart. I'm my own opinion she is boss. (lol) For she was very much loved by my mother. And I get it more so now then before. She especially loved my mother's homemade corn tortillas slathered with lots of butter.

During my visit, I'm able to see my parents house which has been completely renovated and converted...much more spacious, obtained by a new owner. The house still feels warm and filled with love. I saw a man about my age, sitting and drinking his beer. Why is Budweiser so common? Anyway, his dog was barking at me, as though to say, "come over and say hi". So I spoke back, "Are you barking at me?". The man living there spake and said "hi". So I made a step in comfort to approach. He was quite kind to me. I told him it was the house I grew up in. Now mind you, Toni does not like this man for personal reasons. But I have no judgement. I spoke to him and we introduced ourselves. (Its funny how at times we don't like our own neighbors, and yet find acquaintance to other's neighbors). He may of been a bit flighty, but he was still very kind to allow me to see the new renovations on the inside. He mentioned he was from New Jersey. Wow, I thought, what the heck was he doing here? So I didn't ask. My objective was to see the inside of the house, to find some type of solace perhaps or to cure my curiosity. What made it so difficult there? All I know is that I truly miss my parents so much, words often can not express how much. We continued to talk.

Bill, the owner in my my parents home, said he love to research history, as the house was filled with so many nice antiques and memories. The house was quite open and the walls were all redone. He asked if the entrance use to be a bedroom. I told him when we first moved "here" it was, then my father made it into a living room to connect the the overflow of another living room. The doorway and wall which was now open between the living room and the kitchen was now open. I always thought it would look nice to see it open the way it was. And I was welcome to enter into the kitchen, I saw that beautiful window where I would always find my mother washing dishes after making a meal piercing glances out of the window. It made me feel like I was at home. I would watch my mother wash he dishes attentively, as she would careful scrub each dish and then place them on the dish rack. I cherished those moments. Mama was so careful to make sure each dish was clean. The cabinets had changed to these beautifully stained gorgeous cabinets with silver handled. The counters were now a tasteful speckled granite. It was so breathtaking. No to say the least about the windows, which I skipped were all redone with white shutters. They were absolutely gorgeous. Everything that I saw was so beautifully done. I didn't even mind all of the furs that were laying around the house, trying to seek out corners. "This was my parents beautiful home", I thought. How breathtaking it was to see the beautiful work that was completed which my father wanted so much.

My father was so proud of his work he had done with the house, yet the house became a work of art as I walked through the new carpets and wood floors. I though thought to myself, "my father has to be happy here". (I smile). If he is still here. The door way was new to the bathroom. The toilet was re-positioned into what use to be vanity and closet. The bathtub was now up scaled to match the re-positioned sink.which was now next to the tub. Absolutely amazing! The original doorway was sealed of giving access only through my father's room, which I had thought would of been better. But I never suggested my father's working in this.....I just enjoyed being there.

My mother's bathroom was now the main bathroom or the guests. It too had been completely renovated. There was now a shower! How in the heck did they fit a shower in that small tiny room which I though could only be a sink and toilet. By taking the closet that my father built and tearing down the wall and opening it up. At this point I am thrilled to see my mother's new bathroom. I think my father would of been so proud. It was just amazing to see my parents home again in such a beautiful condition. The room my father had added was still the same and had the same closet only renovated. (No panels whatsoever). All the panels were gone. I think we hated those panels, but we all became use to them because they were my father's work of art. But it was refreshing to see the panels gone. (Sorry dad). As we continued to talk I found my room was still the same. The room in which I grew up in. Yeah, those were some memories alright. I almost hated that room. It was the room where my mother decided to sleep after well moved out. But when I saw it empty, It reminded me of my room and how crowded it was with us three sleeping in it, me and my tow sisters, who I just couldn't stand half the time. They weren't so kind to me. But those are just memories, thank goodness I don't have to sleep with them anymore.

As we came to the back of the house, the enclosed porch was gone and made into an open space where one could sit and stare at the stars instead. There was a out door porch instead to match the front type of balcony. The wood was added to enhance the new home and match its decor. I only wish I was there when the architects came. The color of the new house was now a warm grey-blue color. Before it was a light green color. The room which was once a bedroom after I came to live with my son after my first divorce, was now a type of shed or storage. It became my parents ironing room for a long time. Its so funny how people and couples can live int here home for a lifetime, and its how it becomes a home filled with memories, good and bad. I wonder if my parents sit on that new added porch with the new chairs, which was once their work porch that held a freezer, sink, washer and dryer int hat space. And finally the glorious trees spoke of my mother! The gazebo that my cousins had built was still there along with some of the garden, trees, grapevines which my father had planted. But that glorious Persimmon tree spoke so loudly as though it was saying, "I'm still here". The man had already cut down my father's orange tree, and was contemplating cutting down that beautiful Persimmon tree? I looked at him in frantic as he was telling me that he was thinking of keeping it.( I hope so). I can't help but think that the tree represents my mother who was the whole purpose of having this house. Before she passed away, while in the many hospitals, she kept asking, "who's in the house?" We would answer, "no one". It was so hard and tragic to lose our parents home. It was such a huge lose for me and the other family members. And it was most difficult for my brother. I had asked (begged) my parents to give the house to him. But my father wanted to be fair. But it never turns out to be fair, if one doesn't pass down something that is greatly cherished. It only prolongs the pain of missing something deeply.

I left my number with the man who is now obtaining my parent's home and said I could come by if I chose too. He also mentioned he wanted to sell it. I hope he doesn't, I sort of like him, he seems funny and somewhat friendly. I just hope he doesn't cut down my mother's favorite tree, when she made so many delicious persimmon cookies for my father.

Wednesday, January 6, 2016

Delicious Traditional Atole a Mexican Drink with Tamales! A Beautiful Food Memory

Atole! My favorite food beverage.

 Celebrating my parents during the holidays

  When I think about the Christmas, I usually think about my mother's way of celebrating it with us. Presents and all the "hoofla" is just the icing on the cake. But having a warm cup of atole is incredibly memorable. Anytime I feel distant and lost, all I need is this wonderful beverage to bring me some sense of comfort and ease. I suppose you can call this a comfort food. Yes, by all means, it is comfort. It's what I felt I needed when I wasn't feeling very assured of myself. I mean mamma made the best atole ever! Usually it is made with masa harina (corn flour), but mama made it with flour (harina), when when we were young and living at home. Yes, she thought to develop her own traditions, I'm sure. I say this because when we would visit Mexico, her tierra (land), others made it with corn flour and it was unsweetened. It was a quick filler, like an oatmeal or porridge. Either way it was delicious during those cold days. 

  Mamma was always ripping and running trying to make sure we had everything we needed. I felt sorry for her most times. Talk about being exhausted. It was crazy. It was like as soon as she got home from work, she had to keep up with food, clothes, cleaning; household chores, and my father's commands of citizenship. Yep, she had to go to school like everyone else. (I'm smiling). Oh she was proud alright, when she became a citizen, but she never left her roots. She was also very adamant about staying true to her culture; the way she did things around the house to take care of family. My father was pretty tough. I suppose it was his way of making sure things got done correctly. But I never saw him cook. Prep, maybe, and rarely with his "compadres", but never in the kitchen. It was for women, and my mother did not mind at all. But I could see it wearing on her. Still, when she was in her kitchen it was her solitude moment and no one was to take that away. So I simply watched her for the most part, to learn and help out if allowed, or at times made to help as I got older. 

  When it came to the holidays, you would always find her in the kitchen, no matter where she traveled. 

  At times I felt her anxiety. I think about how much she worked very hard to stay here in the Untied States and it brings tears to my eyes. One never asks to be born, but when they are born, it's like a miracle. But I could see the tiredness in my mother's eyes, which we all took advantage of many times, simply because she was mom. I wanted her so much to remain home and to just care for us, but she would not. It was as though she embraced that bit of independence until she retired at a later age. Still my father helped her in some ways,especially becoming an American citizen and by taking on her traditions. 

  With me, she would sneak and share so much of her culture. She taught me how to read and write Spanish. She taught me to pray in Spanish, and she taught me how to cook, while all the time not getting in her way. Still, it wasn't enough for me. I always felt something was missing in my life. It could of been the security of a father, but I won't blame that. There where times that I wanted my mother to be home, because even going to the store or school would cause me to have stress. It wasn't easy being the youngest. You were simply not heard and had to remain like a mouse or something bad would happen was my fear. I suppose it came with my father's rulings. He was quit strict. Mamma didn't always know what went on the house while she or/and our father were away. But I couldn't help but not blame her, as an adult, simply because every person needs a break from their children, as much as they are loved. When she and our father were gone, which was almost always, we babysat each other. It was how we were raised, and if something happened, no one was to blame, It was just part of our structure and survivor-ship. The family never trusted outside of it. It was how it was.  

  When our mother was in the kitchen, it was our solitude that things would be alright, somehow and someway, food became our comfort. And atole was something more then just a drink, it was a meal in itself. I could drink all day and the day after. It was an incredibly delicious hot drink that would comfort every tissue in my body. So I share this beautiful drink so that maybe you may have the same experience of having such a well known Mexican tradition. Enjoy!!

Atole! Part 1

Step by step instructions: 

Use a large stainless steel pot and add 2 quarts of water. Cover with a lid and begin to heat up to a rolling boil.


Meanwhile make a slurry, by adding 1 cup of flour to 2 cups of water. If you are making a non-gluten drink, substitute the flour for rice, tapioca, or even corn flour, adjusting the amounts to make the same consistency. 


Mix thoroughly with a whisk! 


Strain "slurry" through a sieve.


Pour it slowly in boiling water, while stirring


Stir, stir, stir! You want to make sure it doesn't "ball-up"! And turn your heat down to a low-medium.


Add your favorite milk. I use canned milk, just like my mother did. You can also use a coconut milk for a no gluten recipe. (1 can to approximately 2 quarts). You may have to adjust the slurry depending on how thick you would like to make your atole. Add your favorite sweetener. I use granulated sugar, or a combination of organic sugars and stevia.  

Use a wooden spoon for stirring.

Add a couple of cinnamon sticks. The best way to get that unique cinnamon flavor is to break them in half, on the bias. (I learned thin in my culinary program). 

Add some vanilla flavoring. Be careful not to add too much. Usually about 1 tablespoon should do. 


Make sure you are stirring until you have incorporated all ingredients thoroughly. Sometimes the flour from the bottom of the pot will stick to the spoon, and it's a warning before the mixture burns. It means that the pot is getting too hot and it's not properly cooking the mixture. The heat needs to temp the flour and the liquid together, and that takes some time. Immediately lower the heat when this happens. Remember this is a slow cooking procedure, like meditating. But not too long. 

Check your temperature. This means your flour is cooking! 

A good way to check, which was taught by my mother is taking the tip of your spoon and skimming the top layer. Now that's a great sign that it's almost or is done and ready to serve!! 

Another way of cooking is using the "nape" technique. using your finger, run it down the middle on the back of the wooden spoon, while making sure the liquid does not come together at all, as you see in the photo. If it's a soft gravy consistency, then it is pretty much ready to serve. The whole process should only take 40 minutes, not including the gathering of all ingredients. (Mis-en-place).

Remove the sticks and the ladle into a cup. Enjoy!!

Please note: You can use other spices, such as, star anise, cloves, cardamon, using them whole, and using them sparingly. Place the spices 10 minutes int he mixture while it's cooking. Before serving, immediately remove them. 

Tamales and Atole!!

I really enjoyed sharing this food memory with you, and the stories that make the recipes just a little bit personable. Cooking has been a past passion since I've known and what felt right while living with my parents and raising my own children. It has brought me so much joy to share the traditions from my mother. This she made sure that we always remember what it was like to has a warm comforting meal during the cold season. 

Our trips to Mexico!

My beautiful kitchen for 24 years! 


May my parents always rest in peace. 
  

Wednesday, December 9, 2015

Traditional Pork Tamales! And my 56th Birthday!


Pumpkin Jalapeno and Cheese Tamales! 

My beautiful parents who made Christmas special!!

    Mom always made Christmas special, her staying true to her roots, Mexico, as well as my father did, the southern state Louisiana, and how they loved preparing for the right meal, which would always include Tamales! I always thought her tamales would always be the best simply because it is a food memory of my past moments of family gatherings.

  As the Christmas holidays approach one more year, I woke up thinking about our President Barack Obama. I'm going to miss him, simply because he was different from other presidents, yet he didn't really change anything. He merely reinforced what we as a people wanted and needed. Some of my own children weren't happy of his election, to my surprise, they themselves are of a African American decent, more then myself, (although I do acknowledge all of my races).

  My father, their grandfather could not wait to see a Black President and he was so amazed. When he won presidency, he screamed with so much joy. But I don't see him as a Black President. I see him as a man who simply reinforced what our country needed.

  I got fired the day after he was elected, and then lost my house of 24 years, simply because some people were afraid, and not getting the proper support didn't help me save it. There were many African-American women who got fired, where I worked, and cases were filed. My case was dropped, and it became OK.  I don't get much into politics, and maybe it's best and should be that way for me, since I'm not very good at it, and it confuses me at times. I feel since we are all Americans and pretty much strive for the same thing, we should just get a long. At least most of us, unless one is or we all become nuts, chestnuts roasting on a open fire at that. Yet, some people are very passionate, sometimes, debating, blaming, arguing, etc, which I often saw at my father's table, (I miss this), while the women were cooking and cleaning. Go figure. And for most of it, my opinion didn't seem to matter, maybe because I was just a woman, the youngest in the family, or who knows, maybe my opinion simply sucked. I think I'm always going to be a bit liberal. Still we all strive for the same thing. This I find to be so true as I come into my 56th birthday.

  Wow, 56, who knew I would make it this far!! I can still remember when I was a kid. I remember the kitchen filled with all sorts of aromas in the cold season, and Christmas had to be my favorite time of the year. Anticipating opening presents, laughing, playing, and those Christmas Tamales!! Only from my mother's heart and kitchen. Couldn't wait to have them!  And would eat at least 6!!

  During the holidays and my birthday, the only thing I think about are my kids, their family, new arrivals, like my parents did, although they are in various parts. If only I could be everywhere at the same time. And I miss my parents who are no longer here.

  Today I was just thinking,....maybe I shouldn't. (lol) Happy Holidays! Please stay safe!

Part 1

Part 2

Part 3

Part 4

Part 5

(Please follow the steps of the video. I will post the actual recipe later).

Older Clips:

Part 1

Part 2

(You will have a better idea of the recipe on first videos!)

Celebrating Life with a chip!

Happy Holidays!! Stay Safe! 

Thursday, November 5, 2015

Red Snapper Fish Tacos with Chard Corn, Cabbage with Lime Dressing, and Avocados!

Mise-en-place for Southern Fried Tacos Part 1
  What had to be my father's favorite food, has become an icon of California cuisine, fried fish tacos. You can almost find them anywhere and even in a drive-thru. I mean, nowadays, fish tacos are in almost every casual restaurant that sells Mexican food. I remember someone mentioning that all we had were tacos in California. They are probably right for the most part, it you are looking for something quick and easy. Fish tacos are inexpensive, depending on the fish and the sustainability. They are light, easy to make and quite tasty. You can find "street tacos" almost on every corner. Although, fish tacos are a sort of specialty and require careful storage. I haven't seen very many Fish Taco food trucks, since food trucks are quite popular. At least not were I live, and I've only seen one because of the the restaurant. I even thought of having one, but my body is quite shot from all those years of cooking rigorously for people sometimes up to 500 at a time, with no to little help, which I was pretty much on my own for a great deal of years. Nonetheless, my mother would make my father fried fish almost every Friday. I suppose it came from her Catholic belief, living in a very small tight net town. It was considered taboo to eat meat on Fridays, so we always had fish,  beans, or something else that didn't include meat. I thought it was a good idea not to always eat meat by having some days that were simply non-meat days. Nonetheless, it worked! Bringing a praised "fish day" ritual to our family table. And if she didn't make them, my father just casually made a trip to a nearby restaurant and ordered a dinner of fish chips and fries for himself. 

   I don't recall my mom ever making fish tacos actually. When she fried the fish, she simply heated up the corn tortillas, slap some of her salsa on them, rolled it up into a type of soft taquito, enjoying her fried fish, calling it a taco! She seem to always purchase cat fish. It was what my father grew up eating, and he loved it. You know it's a scavenger fish!! It's tasty, meaty, and if cooked properly, it's quite delicious. But that wasn't my favorite fish if my mother didn't make it. My mother's fish had something that no other fish had. And it was simply a good seasoned blend, which made it superb. Though, most of the time, my mother made beautiful tacos with meat, not with fish. The fried kind, using toothpicks, and placing lettuce, tomatoes, salsa, etc. I'm sure if she had lived long enough, I would of enjoyed making her my fish tacos, the way I make them! I know she would of loved them.

  Nowadays, tacos have become somewhat sophisticated, taking the simplicity and humility and turning them into a competitive show case. I laugh at times, but have to acknowledge the efforts. Tacos are being showcased in so many ways with so many creative styles. I won't go into naming them all because there are just too many varieties to name. Still the taco goes back to my heritage from my mother's side and I love making them.

  As, I mentioned, there are so many ways to make a taco with so many choices of fillings and a diverse varieties of corn tortillas. In this recipe video, I wanted to include fried red snapper, fresh cabbage seasoned with a lime dressing, chard corn, ripe avocados, and simple Louisiana hot sauce. Now that's what I would call a California taco!! A bit of southern style in a humble corn tortilla! I mean what's better then that? And why not make it a lighter version? It's pretty much all California grown, even the olive oil, for the exception of the tortillas. They are made from a beautiful town Albuquerque in New Mexico, where my son in his family reside and where I have visited my other son a couple of times. What's better then that? All sustainable ingredients and all made here in America except the avocados grown in Mexico, our neighboring country, simply because of the crossing of crops, and the change of season. Who said they didn't want corn? Corn has been grown in our country from our neighboring origin of Mexico since God knows when.

  The corn tortillas I used in this recipe video, are organic and very thin, not like the usual corn tortillas that are found in the grocery stores, with a whole bunch of fillers, that I actually hate. Why take something beautiful and add some crazy ingredients that only cause you indigestion? OK, so they are cheap, right? But what an insult to our economy, our heath, most importantly the beautiful sustainable corn. I'm just saying, that it's so very important to have ingredients that you trust and when making that special meal, it's all about the wonderful flavors as you bite into these tacos. Enjoy the recipe video! And thank you again for watching. Have a great taco day!

Fried Red Snapper Tacos with Chard Corn, Fresh Lime Cabbage, and Avocados! Part 1

Fried Red Snapper with Chard Corn
Mise-en-place, ingredients for recipe:

Fresh red snapper, 10-16 ounces, cut into 2"
Kefir or buttermilk, 1 cup
AP four, 1/2 cup
Corn flour, 1/2 cup (preferably non GMO)

Ingredients for seasoning:

Cajun spice with salt, 1 teaspoon
Granulated garlic and onion, 1 teaspoon each
Smoked paprika, 1 teaspoon
Cumin, 1/4 teaspoon
Dried mustard, 1/2 teaspoon
Ground pepper, 1/2 teaspoon

Oil for frying, about 1/3 cup

Chard corn, your choice to char yourself or find it at a local grocery store
  Soak or marinate red snapper in Kefir or buttermilk, for several hours, or at least 2 hours in the refrigerator. Meanwhile, season the flours with seasonings listed. Remove excess Kefir and dowse into the corn flour seasoned mixture.

  Heat the cast iron skillet and char corn, following the instructions of fresh or frozen corn. If you have packaged frozen corn, just reheat it, and char it slightly on high heat with a bit of cooking oil. If it is fresh corn, then time the charring giving ti only a couple of seconds, depending on high the heat, with a bit of cooking oil. Or you can simply just reheated the packaged which I already have. I found this charred corn in the frozen isle and for myself, it simply cuts time.

  Deep fry the fish in medium high heat in the same skillet with about 1/4" of cooking oil. Then gently turn each one over using a tong or spatula. Be careful not to burn yourself. You may have to lower the heat a bit to make sure the the internal part of the fish is thoroughly cooked, without drying out. Since I have been cooking for years, it's pretty easy fro me. But if you are cooking fish for the first time, please follow the guidelines of your state. Place the fish on a paper towel or a pan strainer to drain the excess oil. If you are using expeller canola oil, and are frying them properly, then most likely you won't have a lot of oil in the fish. Fish doesn't take too much time to cook. (http://www.foodsafety.gov/keep/charts/mintemp.html).

  Next, heat up the grill on medium high heat. Depending on the thickness, and quality of the corn tortillas, make sure they are quickly heated, because they can easily burn. Gently place each tortilla on the grill, unless you are making them from scratch, follow that particular recipe. Then remove them placing the in a warmer or a clean kitchen towel. Snuggle them by folding the towel underneath the tortillas. Or you can remove the tortillas straight from the grill onto a plate, and add the fish and the corn. I don't use cheese with my fish tacos, unless requested. I like my fish tacos to remain light and crispy allowing the avocado to take the place of cheese. Oh yes! Yet, sometimes, I do add the cheese, but it's culinary rules of perfect cuisine. (:

Mise-en-place

Recipe ingredients for fish tacos:

Fried red snapper, 10 ounces to a pound, cooked-fried
Charred corn

Avocados, 1-2 ripe firm, organic, is possible
Ripe tomatoes, 1, small diced
Fresh jalapeno, 1/2, seeded and finely diced
Cilantro, 1/4-1/2 cup, diced, small
Limes, squeeze 1/2 lime
Salt, pepper to taste

Green cabbage, 1/2 thinly sliced
Red onions, 1/2 of small, thinly sliced
Lime, squeeze 1/2 
XVOO, 1 tablespoon, preferably from California
Salt, pepper, to taste

Hot sauce....(: Your choice! 
  Mix each food ingredient for to assemble the tacos. After placing the fish and corn on the tacos, place the hot sauce for additional flavor, cabbage, and avocados. Delicious!! Enjoy!!

Part 2

This recipe video is part 2 and it includes plating that enjoying!!

Beautiful Fish tacos for your fish Fridays! 



















Sunday, November 1, 2015

Garden Fresh Vegetarian Soup with Legumes!


 Mary's Making Garden Fresh Soup Part 1

  Seasonal vegetables are so essential to one's culinary practice when cooking. Many restaurants create their menus on the basis of what is available in order to keep our local growers in business and simply because of the change of season. Our society has been intensively talking about Farm to Fork for the past couple of years, although it has been a part of our past time for several generations. For example, every year my father tilled part of his backyard and planted tomatoes, cucumbers, watermelon, chili peppers, and of course he had fruit trees. His favorite were peaches. He also had grapes which grew freely from previous owners, and a lot of cactus which was initiated by my mother. (At times cactus reminds me of okra). I would ask him why only fruit trees? He would respond, it wasn't worth having a shaded tree if it didn't give fruit of some sort. It was what he was use too and grew up having the family's own farmland. So when a special vegetable is in season, I like to take some time thinking of a particular recipe to fit that one vegetable and make a specific meal celebrating it.  

  Who wouldn't want a vegetable soup? I mean it's has to be the best thing since the arrival of newcomers when they were dying, until the Native Americans came and helped them grow crops and contributed to their survival skills. When I'm not feeling well, I consider making a vegetable soup with plenty of vegetables which falls into the category of  a vegetarian dish. And if I want to get on a diet, this makes for a sure starter in changing some of my bad habits. I always include very green vegetation, more then three of the green groups. For example, spinach, green beans, zucchini, etc. And sometimes, I'll just look into my refrigerator and find all sorts of goodies to use. I may not want or desire vegetable soup at the time, but for me, it's a healthy habit, especially during those cold days. Vegetable soup is one of my favorite foods to make if I need to adjust my nutrient levels for my diet, so that I can feel better. And it has since then become my ritual as well. I made it for my parents when they were elderly. I felt that it was something I could make for them and share, if I felt helpless in other areas. Vegetable soup has become important part of diet.

  One can never go wrong with soups, and most importantly vegetable soups. Delicious and quite nutritious. Yeah, I know, I sound like a commercial! (I'm laughing at myself). But who cares! Frankly it's so true and I'm sure my doctor or any registered dietitian would agree. Really! If you need a "pick me up" as often as I do, and your bad cholesterol is saying, "Hi, if you don't change your eating habits, I'm here to stay and I'm going to eventually take your life". And after hearing those words, "Your cholesterol is too high and so is your sugar level"! Makes perfect sense on why mosquitoes attack me so much. Stay away mosquitoes!! You know who you are! It's just time to take care of self and place some nutrients back in my diet.

  What's real neat about this soup is that you can easily add some tofu, omit some of the carbs, like potatoes, although, I absolutely love them. But it can easily change if you choose to do it gradually. You can also add some of your favorite noodles to it if you get tired of potatoes, or even rice if you desire to have more of a variety of carbs, those fillers that make you feel so much better. But I will have to say, the less of those types of carbs, the better if you are going to wish to lose that weight and if your sugars are too high. I'm not an registered dietitian, but you can always ask your doctor, I'm sure. Anyway, it's better to have potatoes then sweet pastries. Right? OK, so make a vegetable soup to meet your diet goals. Simple as that! This one basically is a vegetarian soup.

  I probably was a bit tired when making this recipe video and didn't soak my chickpeas long enough. I mean who likes crunchy chickpeas? (I'm laughing at myself, once again). I mean, really!! Crunchy chickpeas?! So you don't have to be too concern about making comments; I already know about it. This one is for anyone who enjoys eating the bountiful foods of our earth. So simply enjoy!! Blessings!

Fresh Garden Vegetarian Soup with Legumes Part 1

Mise-en-place

Ingredients for recipe:

Chickpeas, 2 cups, thoroughly washed and soaked in water for at least 2 hours 
Lentils, 2 cups, thoroughly washed and soaked in water for 30 minutes

White or yellow onions, 1 cup, 1 medium whole, washed, peeled and small diced
Yellow bell pepper, 1 cup, medium diced
Celery, 1 cup, small diced
Carrots, 1 cup, small diced

XVOO and Canola oil, as needed (Tablespoon at a time)
Coconut oil, as needed

Potatoes, 3 large, peeled and medium diced in uniform with the other vegetables


Crushed tomatoes, 2 cups 
Vegetable broth, 32 ounces
Water, 16 ounces, preferably purified water

Roasted Italian peppers, 2-3, (discard skin) and small to finely diced

Mushrooms (sauteed in advance-optional), 10 ounces,  medium sliced
Okra, 1 pound (sauteed in advance), medium sliced, and lightly seasoned


Green beans, 2 cups, cut into 2"
Zucchini, 2 cups, medium diced
Cabbage, 2 cups, thin sliced and chopped
Chard, 4 cups thinly sliced and chopped

Seasoning of salt, pepper, granulated onion and garlic mixture, as needed


Fresh sage, 1 tablespoon, finely diced
Bay leaves, 2 whole leaves

Dried thyme, 1/2 teaspoon
Dried oregano,1/2  teaspoon
Smoked paprika, 1 teaspoon

  Heat a large stainless steel pot with XVOO and canola oil, 2 tablespoons. Add onions, bell peppers, celery, and carrots. Season with salt mixture. Add the legumes and stir into the the onion mixture. (Please note: If you like chickpeas to be a a bit al dente, allow them to soak for a shorter period of time. The longer they soak the more tender they become). Add them to the mixture. cover and allow to cook for about 10 minutes. (You may need to add a little more of the oils, about another tablespoons). In between adding the vegetables, allow them to heat up and slightly cook. Make sure you cover the pot in between. For example, add the potatoes, allowing them to cook for another 4 minutes, then add next food item. Add the fluids, peppers, tomatoes, cover and bring to simmer. Season in between to taste. The salt will help to bind the flavors creating a beautiful symphony of delicious goodness. Ha! Add the green beans. Add the cabbage, zucchini, cremini mushrooms, and lastly the chard. Season with the  oregano, thyme, paprika, fresh sage and bay leaves. Cover and allow to simmer for 8 minutes. 

Sauteing the okra in a cast iron skillet
  Heat the cats iron skillet adding 1 tablespoon of extra virgin coconut oil. Add okra and saute. Add my seasoning mixture of salt, pepper, granulated onion, and garlic.

Slightly charred okra...delicious! 
Add sauteed okra to soup. Makes the soup quite delicious and full of flavorful healthy ingredients.

Garden Fresh Vegetarian Soup with Legumes Part 2


Roasting the variety of Italian and Anaheim peppers on an open stove top flame
 Roast pepper. Sweat them in a plastic bag. Rinse discarding the skin and seeds. Dice, medium and add to the soup. If you wish to saute the mushrooms, set them aside and add to the soup.

Garden Fresh Vegetarian Soup with Legumes Part 3

Enjoy your soup!! 

Garden Fresh Vegetarian Soup with Legumes


Monday, September 28, 2015

Creole Gumbo and Pumpkin Sage Cornbread!

Creole Gumbo with Pumpkin Sage Cornbread

  I haven't quite mastered the timing from recording my recipe videos as much as well as my cooking these days. Still, I do enjoy learning how to create with the newest technology. It's part of our industry and economic change. I have yet to learn so much more, as I do with cooking. I have made gumbo and cornbread for years. I have always been created more of a California style in my comfort foods, as well as the traditional methods, I've cooked for many years. It takes thinking out of the box and also learning about what's available within my local growers and what's new in this vast industry. Some foods are pricey because they do come from abroad, and I try to stick with food ingredients that are nearby. I don't get to travel as I would like too, but when I'm able to get some deals on my food specialties, it makes all of the difference in cooking.

  This recipe video, four video clips, is about Gumbo, and Creole Gumbo, at that, with Pumpkin Sage Cornbread. I have enjoyed making gumbo and and cornbread and have made it traditionally from what others who have shared with me, as well as recipes from my personal cookbooks. But the Sage Pumpkin Cornbread is something I thought of, at least it's what I thought, until I googled it! I have also searched online for specific recipes to see if there are any that are similar to my thinking. If I see a recipe and if I like it, I may tweak it a little and bring in my own flairs of food style. I mean I don't know anyone who doesn't do it. And instructors have done it as well, besides those who have the valid knowledge from being taught from a specific educational system, teamwork, or simply from childhood.

  I can say that I have been taught by watching Julia Child, watching my mother, and watching others in the kitchen. At times, when I was very young, my mother would shoo me out the kitchen. But that never stopped me. I would sneak and put on my creative juices, while the family wasn't around and create some wonderful dishes, in my opinion. I mean I never knew there was a recipe out there for peach corn bread? I just thought that taking a Jiffy box of cornbread and making it extra sweet and placing peaches in it was my creativity. But I found it to be a part pf a culture, which I later learned after several decades of baking. Unfortunately some who call themselves instructors choose not to share their secret recipes, while having students figure it our for themselves. And those who do share, are priceless in my book. As a teacher, which we all become at some point or another, we should share our valid experiences and ideas so that others are able to carry out what has been a part of our culture and our ancestors livelihood. I only wished I had learned more from my mother and grandmother.

  Living in California for the most part of my life, for the exception of a short period when I lived in Hawaii, I have some real great experiences in kitchen. Traveling to Mexico contributed to some of my expertise. I suppose it's another reason why I do the recipe videos. "Lose it, if you don't use it". Right?

  I have been cooking since I was 12 years of age, and watching Julia Child, as I mentioned earlier, has added some flair to my cooking style, I'm sure. And before that making mud pies and eating dirt, I'm sure added to my crazy experiences, which pretty much sent me to the hospital, many times, by the way. I owned a catering business from 1990 to 2008. Then got lost with words of "A cook could only last 15 years". Really? Then why am I still in the kitchen? Did I miss something? No, it was just life at it's will, I suppose. Stuff happens!! Anyway after losing almost everything...(did I mentioned that as well?), I started a new venture in taking some classes. I had to do something quick! I did try to work for others and do a desk job, but it just didn't work for me. I became even more ill. Go figure. So, what did I do? Went back to school and decided to work towards a degree. A culinary degree. Why not? I'd been going to college since 1986 and had not graduated until 2013. Now that ought to tell you something. But I am right back into the kitchen and it wasn't easy!! Why the heck did I return?! (I'm laughing)

  In culinary, we are all influenced by each other. I do believe most chefs do share each other's recipes, unless they truly wish to stay true to their own methods and learning styles that they themselves have accomplished and achieved. Chefs may have observed others ways of cooking, almost as I have done. Yet, staying with certain recipes that have been carried out for many generations while creating own styles, as I mention in the recipe videos (I think). This blog, I'm sure someone who is reading is going to take some ideas and incorporate them into their own language. It's what most people do. Some would call it plagiarism, being selfish, stealing, etc. Yet others simply call it, sharing. I just don't believe something is automatically reigned from heaven, unless someone is truly a saint. In other words we have all influenced each other.

  Hopefully these recipes that I'm posting will make a difference. In the meantime, I'm enjoying what I put out. Whether being acknowledged or simply making this recipe in your kitchen, my hopes is that you enjoy what I have to offer in my own experiences. As I shall call it sharing for now. Not to be copied, none of my recipe videos for that matter. Also, not to be placed on another person's blog or website without my permission for monetary gain.  For others, I can't speak for them. Enjoy!!

Recipe Video Mary's Making Creole Gumbo with Pumpkin Sage Cornbread! (Part 1 of 4)

Mise-en-place

Ingredients from Creole Gumbo:

Cook chicken to 2 quarts of water and set aside

A large pot and wooden spoon!

Bacon bits, 4 ounces, small diced, or short ribs, sliced (thin cut by butcher)
XVOO and Canola (50/50), 1/2 cup, using a tablespoon at a time
AP (All purpose) flour, 1/2 cup
Ground beef, 8 ounces, very lean
Onion, 1 medium, 2/3 cup, washed, peeled, small diced
Celery, 3-4 stalks, 2/3 cup, trimmed, small diced
Carrots, 1/2 cup. peeled and small diced
Bell peppers, 1 medium, 1 cup, small diced
Garlic, 3-4 cloves, peeled and minced
Sausage, any hot sausage, or other, 1 pound, diced medium
Chicken from broth, 6-8 ounces, medium diced
Fresh herbs, sage, rosemary, and thyme, equally blended, 1/4 cup
Cajun spice (Optional), 1 tablespoon
Old Bay, (Optional) 1 tablespoon
Spices; 21 seasons, preferably, 2 teaspoons
Red chili flakes, 2 teaspoons
Broth, 2 quarts, reserving chicken (de-boned)
Worcestershire sauce, 2 tablespoons
Tomatoes, crushed, 2 cups or 16 ounces
Tomato ketchup, 1/4 cup
White wine, 1/2 cup

Okra, 1 pound, sliced 1/4" fried in 2 tablespoons of cooking oil
Salt and Pepper to taste
Cast iron skillet

Shrimp, 8 ounces to 1 pound, deveined, peeled, cleaned and kept whole (optional)
  Make sure that you have your chicken cooked, and remove chicken from broth. To begin your roux, heat the pot at medium high. Add the oil a bit at a time, a tablespoon, like the video is showing you. Add bacon, and fry, using a wooden spoon, cook until browned. Add flour and saute until browned. Add ground beef and blend into roux while crumbling the meat. The ground beef should be cooked but not overcooked! Add all the vegetables except the the okra. (The okra will be fried separately). Sweat and stir until tender. Scrape the bottom so that the fond is removed, using the same wooden spatula. Cover and allow to sweat for about 2-3 minutes. Add extra oil, if necessary, and stir, scraping the fond. (Only add the oil if the roux appears to be dry). Cover.

  Meanwhile prepping the okra; fry the okra in a heated and oiled, preferably in a heated cast iron skillet, until browned. Season with salt and pepper. Add to mixture. Add in meats, fresh herbs, spices, chili flakes, constantly stirring. Then add crushed tomatoes and broth, Worcestershire sauce, tomato ketchup, wine, and cover. Lower heat and simmer for 2 hours, stirring occasionally making sure the meats do not stick on the bottom of the pot. (Taste to make sure your seasonings are to your palette).

  Note: You can also add ham with the first part of this gumbo recipe. If you are going to add crab, it's not added until a half hour before it's completely done. If you are not using the okra, you can find some filet' (sassafras herb) at your local store. Use as recommended.

  Add the shrimp and cook for an additional 15 minutes.

Recipe Video Mary's Cooking Creole Gumbo and Pumpkin Sage Cornbread! (Part 2 of 4) 

Recipe Video Mary's Cooking Creole Gumbo and Pumpkin Sage Cornbread! (Part 3 of 4)


Mis-en-place

Ingredients for Pumpkin Sage Cornbread:

Sage Butter:
Fresh sage, finely diced, tablespoon
Butter, unsalted, sweet, 1 tablespoon, heated in a small cast iron skillet 

AP flour, 1 cup
Corn flour, medium, 1 cup
Salt, 3/4 teaspoon
Baking soda, 1 teaspoon
Sugar, 1/3 cup
Butter, unsalted, 1/4 cup, melted
Eggs, 2 whole, lightly beaten
Cream 3/4 cup mixed with pumpkin puree
Pumpkin puree, 3/4 cup
Fresh sage, 2 tablespoons, finely diced, sauteed in 2 teaspoons of unsalted browned butter
Scallions, 3 sprigs, diagonally thin sliced
Red chili flakes, 1 teaspoon

Cheddar cheese, extra sharp, 4 ounces, small diced

Cast iron skillet
2 tablespoons melted in skillet

Extra butter!! 
  Preheat oven 400 degrees. Mix all dry ingredients into a bowl. Add the renaming except sage, scallions, pepper flakes, and cheese, using a rubber spatula. Scrape the side of the bowl when mixing. You really don't need a mixer, because the ingredients mix very well. After thoroughly blending, add the remaining ingredients. add sage. add cheddar cheese.

  Heat the skillet, add 2 tablespoons of butter and melt. Sprinkle a bit of corn meal on the bottom of buttered skillet. Dollop batter evenly in skillet, spread evenly. Place skillet in the oven, on the middle rack. Lower oven to 375 degrees. Bake for 30 minutes or until the center of bread is firm to the touch and springs back quickly. Remove from oven and place extra butter on top. 

Recipe Video for Mary's Making Creole Gumbo and Pumpkin Sage Cornbread! Part 4 of 4

Plated Creole Gumbo and Pumpkin Sage Cornbread paired with a beautiful Red Wine!

Enjoy!!