I am a country girl, born and raised on a farm in Central Iowa. I am the youngest of three children by 9 and 14 years….I was the OOPS! Being younger had its advantages in that I was an Aunt at age 7 and grew up with my niece and nephews. My Father died from a farm injury when I was 12, which forever changed my life and strengthened my bond with my Mother. I tagged along with my Mother to visit older people in our community and learned about their lives in the early 1900s, enjoying the many wonderful traditional foods and family stories.
I graduated from a class of 25, which gave me the advantage of being involved in sports and clubs that would not have been possible in a large High School. At that time, Home Ec was still an elective and I loved the cooking lessons (not so hot on the sewing classes). While at the University of Northern Iowa, I began to collect and read cookbooks. Perhaps it was the absence of Mom’s home cooking that drew me to dream about cooking (and eating) wonderful food. After college I moved to St. Joseph, MO and then to Scottsdale, AZ and began to experiment with traditional recipes and discovering those of my own. It was such an adventure to discover new dishes and restaurants in historic St. Joseph, Kansas City, then Scottsdale, Phoenix, San Diego…and the list goes on.
In the early ‘80s, I moved to Denver, got married, started my telecommunications sales career and discovered the fabulous restaurants in Denver and Aspen. My career took me to cities never before experienced and the seafood in San Francisco, Cajun fare in New Orleans, Tex-Mex in Dallas, Italian in New Jersey, etc. are experiences I will cherish. In 1986 our first daughter, Megan, was born and then Sarah in 1988. Instead of indulging in dinners out, we were cooking more at home and seeking ways to have good meals with limited time. Dinners went from adult gourmet to more kid friendly meals. Megan’s tastes were more basic while Sarah adopted a gourmet palate at an early age. At age 6 her favorite meal was steamed artichokes and crab legs with drawn butter…still her favorite. Megan’s tastes expanded rapidly when she went to college and started cooking for her roommates and now loves to whip up gourmet dishes.
I am blessed to have many gal pals that also share my passion for good food. I love to try new restaurants and look forward to the ‘pot luck’ feasts at our book club meetings and other gatherings. It isn’t just the good food that brings us to together, but the great love and admiration we all have for each other.
We are addicted foodies…but we try to remember our 12-step foodie program is needed.
God grant me the serenity to only eat the food that I LOVE,
the courage to walk away from junk food,
and the wisdom to recognize the difference. Oh YEAH!
When I was a little girl, I wanted to grow up to be a rootin’, tootin’ cowgirl just like I saw on TV…Sky King, Roy Rogers, Gunsmoke and so many more. I really have dated myself. My parents indulged my desire, with my dreamy cowgirl outfit and boots. Smokin’ hot, right?
Now, the closest I get to being a cowgirl is 1) taking my once a decade horse ride or 2) making Cowboy Caviar. I feel so rustic, and healthy, when I eat it, aside from the chips that are a ‘must serve’. Ordinary tortilla chips are good but my new favorite, Food Should Taste Good Multigrain Chips, are the best! Even better, they are gluten-free.
COWBOY CAVIAR
2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado
15 ounce can black-eyed peas
11 ounce can corn kernels
2/3 cup thinly sliced green onions
1/2 pound Roma tomatoes, coarsely chopped
salt chopped
fresh cilantro to taste
1 bag tortilla chips (or 2 cups finely shredded cabbage for salad)
In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit and cut avocado into 1/2 inch cubes. Add to vinegar mixture and mix gently to coat.
Drain and rinse peas and corn. Add peas, corn, onions, cilantro and tomatoes to avocado, mix gently to coat. Add salt to taste.
Serve pea mixture with chips as an appetizer or add cabbage to make a salad.
Nacatamals are a Nicaraguan specialty, similar to a tamal. This evening we would have the opportunity to make Nacatamals as well as have a feast with our travel companions and hosts.
Nacatamals are prepared in homes in rural communities and often sold to neighbors on Saturdays. Our master chefs this evening are sisters that prepare Nacatamals for sale in the community. Nacatamals are traditional for special occasions and served to demonstrate hospitality to friends and visitors. Nacatamals are a full meal and are traditionally served with Nicaraguan coffee. These are quite different from the tamales I have enjoyed for many years.
We each made our own Nacatamal but due to the long cooking time, our creations were to be enjoyed (or tolerated) by the locals the next day. We were served perfect Nacatamals made by our hostesses that morning. They were flavorful and, oh, so filling.
My sister-in-law and her husband, and other travel companions have made them at home with great success. One day, I too, will try, but today I will just enjoy the memory.
Banana Leaves for the NacatamalsAdd base of masa and seasoned chicken legAdd uncooked rice and sliced potatoesAdd CondimentsCondiments: Mint, Capers/Olives, Peppers, Tomatoes, RaisinsRolling and Sealing the NacatamalTying the NacatamalSteamed NacatamalSteamed Nacatamal
NACATAMALS
Masa (Dough)
Masa harina — 6 cups
Lard or shortening — 1 cup
Salt — 1 tablespoon
Sour orange juice (see variations) — 1/2 cup
Chicken stock or broth — 4-5 cups
Filling
Pork butt, cubed — 3 pounds
Salt and pepper — to season
Rice, soaked in warm water for 30 minutes — 3/4 cup
Potatoes, peeled, sliced into 1/4-inch rounds — 1/2 pound
Onion, sliced into 1/4-inch rounds — 1
Bell pepper, sliced into 1/4-inch rounds — 2
Tomatoes, sliced into 1/4-inch rounds — 2
Mint — 1 bunch
Assembly
Banana leaves, hard spine removed and cut into 10×10-inch rectangles — 12 pieces OR
Aluminum foil, cut into 10×10-inch rectangles — 12 pieces
METHOD
Place the masa harina, lard or shortening and salt in the bowl of an electric mixer. Blend on a low speed to incorporate the fat into the masa harina and give it a mealy texture. You may have to do this and the next step in two batches if your mixer bowl is not large enough to hold all the ingredients without overflowing.
With the mixer still on low speed, add the sour orange juice and enough chicken stock to make a soft, moist dough. It should be a little firmer than mashed potatoes. Increase the mixer speed to medium-high and beat for 2-3 minutes to incorporate some air into the masa and make it fluffier. Cover the bowl and set the masa aside to rest for at least 30 minutes.
Season the pork with salt and pepper. Drain the rice. Assemble all of your filling ingredients and assembly items on a large table or work surface. Gather family and friends to help in an assembly line.
Lay out a banana leaf square with the smooth side up. Place 1 cup of the masa in the middle of the banana leaf and, using wetted hands, spread it out a little. Put about 1/2 cup of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork. Lay 1 or 2 slices of potato on top of the pork and then top with 1 or 2 pieces of onion, 1 or 2 pieces of pepper and a slice of tomato. Top it all off with a few mint leaves.
Fold the top edge of the banana leaf down over the filling. Bring the bottom edge of the banana leaf up over this. Then fold in both sides to make a rectangular package. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over so it is seam side down.
Set the tamal in the middle of an aluminum foil square and wrap it up tightly the same way you wrapped up the banana leaf. Set aside and repeat with the remaining ingredients to make 10 to 12 nacatamales in total.
Add 2 or 3 inches of water to a tamalera or pot large enough to hold all the nacatamales. (You may have to use two pots if you don’t have one big enough to hold the nacatamales in one batch.) Place a rack in the bottom or toss in enough wadded up aluminum foil to hold the nacatamales mostly out of the water. Add thenacatamales and bring to a boil over high heat. Cover tightly, reduce heat to low and steam for 3 to 4 hours. Add more water as needed to keep the pot from boiling dry.
Remove the nacatamales from the pot, take off their aluminum foil covering and serve hot. Each diner opens the banana leaf on his or her own nacatamal before eating.
Masa Variations: This recipe uses masa made from masa harina flour. If you can find fresh masa, definitely use that instead. The flavor and texture will be better. A variety of ingredients can be added to the masa do give it more flavor. Substitute milk for some or all of the chicken stock. Add some chopped, cooked bacon, along with its fat. Add a cup or two of mashed potatoes to the dough. Mix in some chopped and sautéed onions, garlic or chile peppers.
Meat Variations: Use chicken instead of pork. For more flavor, season the meat with some sour orange juice, ground achiote or paprika, cumin and minced garlic.
Filling Variations: Many recipes call for adding a few green olives and raisins or prunes to the filling. Other ingredients sometimes added are capers, sliced hot chiles and even pickles.
Vegetarian Nacatamales: eliminate meat, use butter, shortening or vegetable oil instead of lard and water or milk instead of chicken stock. You won’t find many Nicaraguans who will even touch this version.
Wrapping: Banana leaves can be found in the frozen section of many Latino and Asian markets. If they aren’t available in your area, you can use a double layer of aluminum foil alone. You won’t get the extra flavor the banana leaves add though. In Central America, nacatamales are usually wrapped in banana leaves alone and tied like a package with twine or the spines from the banana leaves.
Sour Orange Substitute: If you can’t find sour orange (naranja agria) juice, substitute the juice of 1 orange and 2 limes.
Mexican Quiche hit my recipe box via Sunset Magazine circa early 1980s. Over the years, I have made with it with chorizo or more often with a savory sausage. Topped with a fresh slice of yummy avocado and tomato, it presents beautifully.
Recently I served Mexican Quiche at my annual Mother’s Day Coffee. There were a few pieces left over and were equally tasty the next day.
When serving a crowd, I often make the Quiche the night before and have it ready to pop in the oven the next morning. Enjoy!
MEXICAN QUICHE
1 pound chorizo (or savory) sausage
2 medium-size onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
4 tablespoons diced green chiles
10 eggs
2 cups half and half or milk
1 can sliced ripe olives, drained (2.5 oz.)
1 can whole kernel corn, drained (8.75 oz.)
3 cups shredded Jack cheese
Avocado and Tomato Slices
Fresh cilantro sprigs
Remove casings (if necessary) from chorizo. Crumble or finely chop meat and place in a wide frying pan; cook, stirring over medium-high heat until browned. Add onions and saute until tender. Drain off excess fat. Stir in salt, pepper, and chilies. Remove from heat.
In a large bowl, beat eggs and half-and-half just until blended. Stir in chorizo mixture, olives, corn and cheese. Evenly spread in a greased 10×15″ jelly roll pan.
3. Bake in 375F oven for 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Garnish with avocado, tomato, and cilantro.
Early to bed, early to rise, makes a man/woman healthy, wealthy (maybe) and wise. We were advised to bring ear plugs for our stay in San Ramon because truly the cocks crow at dawn…and sometimes in the middle of the night. I rather enjoyed it, reminding me of the many years on the Iowa farm. Neyda, again prepared a wonderful breakfast for us including fried plantains, pinto gallo, fresh avocado, watermelon, with fresh pineapple juice. It was sooo good.
Breakfast Day Two San Ramon
Next we were off to Los Pipitos: Center for Children With Disabilities. My generous travel group delivered supplies for the center. Los Pipitos works to change local perceptions of children with disabilities and provide children with services. For more information on Los Pipitos as well as other health care initiatives from Sister Cities of San Ramon (SCSRN), visit http://san-ramon.org/what_we_do/health-care.
Los Pipitos
Next we were off to visit a local entrepreneurship supported by SCSRN, paper-making by local women. The women utilize discarded paper making beautiful paper and crafts for sale.
Paper Making in San RamonFinished Paper Made in San Ramon
After our tour the women sold blank paper in addition to beautiful handmade books, bookmarks, and cards.
Handmade Paper Crafts from San Ramon
Guess what! It’s time to eat again. Neyda served fresh tortillas, beets, rice, yucca, peppers and onions. It’s so interesting to experience the local foods and traditions.
Lunch Day Two
Next we were off to experience another entrepreneurship of jewelry making. The locals make gorgeous jewelry from the local seeds that are beautiful in their own right. We had the opportunity to design and make our own jewelry. My masterpiece is shown below. Tomorrow we will attend a local craft fair and be able to purchase pieces from local artisans.
Jewelry Making from Local Seeds
Siesta! The hammock was calling me (although entry was not so graceful) and read Sarah’s Key, on the docket for my next book club discussion. While the storyline of the book is anything but relaxing, I thought it would be fun to take a picture reading the book in paradise to send to my book club buddies.
Hammock Reading in San Ramon
After my siesta, we were ready to experience Nacatamals, a Nicaraguan dish similar to a tamale. Can’t wait for another experience to make (and eat) a local delight!
What says summer better than a cool, refreshing salad. I LOVE quinoa and experimenting with different combinations. Today, I decided to combine my affection for chicken salad with fruit and nuts along with the quinoa. Love it!
QUINOA SALAD WITH STRAWBERRIES AND CHICKEN
1 cup quinoa cooked in two cups boiling water for 12 minutes.
sliced strawberries
chopped yellow pepper
2-3 chopped green onions
2 cups chopped, cooked chicken
1 cup chopped pecans
salt
balsamic salad dressing
We arrived in San Ramon around lunch. The FEV guides, walked us to our host family homes where we would stay for the next three days. The walk through the village of San Ramon was enlightening with people working, people walking, children playing, and the sound of music and nature everywhere.
Roommate, Sally, and I were the last stop, staying with our wonderful hostess Neyda and her daughter Gabriella. After a warm welcome and a quick opportunity to drop our bags in our own Cabana, we sat down for lunch. Neyda prepared a wonderful meal of chicken, cabbage salad, fresh tortillas, tomatoes, radishes and star fruit from her garden!
Lunch with Neyda
Neyda’s backyard was a haven for wonderful fruit, today showing the star fruit, passion fruit, and mango. I wish I could grow these in Colorado!
Star Fruit in Neyda’s back yardPassion FruitFresh Mango
After lunch, it was time for our walking tour of San Ramon, visiting the church, parks, etc. After another wonderful dinner, we were off to the community library for a welcome ceremony with local dancers.
San Ramon Welcome Ceremony
Another wonderful day and experience. Tomorrow we will observe paper making, jewelry making, and local cuisine.
SUMMER = BBQand it’s time to get this summer started! Several years ago a co-worker shared this recipe, from Creme de Colorado Cookbook, and it has become a summer staple. The chicken is so moist and flavorful. I liked to marinade for 24 hours, but a minimum of 4-5 hours will do.
Typically I grill several extra chicken breasts to have the next day(s) in salads. So delicious! Get ready for some yummy chicken for your 4th of July BBQ!
BBQ CHICKEN MARINADE
2 whole frying chickens, cut into pieces (or skinless/boneless breasts)
3/4 cup vegetable oil
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
juice of 1 lemon
1 tablespoon dry mustard
1 teaspoon salt
2 tablespoons minced fresh parsley
1 clove garlic, crushed
Mix all marinade ingredients. Pour into large plastic ziplock bag. Add chicken and assure chicken is coated. Marinate 2-4 hours. Can also freeze in marinade to enjoy later.
Saying good-bye to our new friends at Finca Esperanza Verde (FEV) was sad. The staff made our stay so memorable and wonderful. After a delightful breakfast of fresh banana bread and jam with a slice of French toast, the staff gathered to say good-bye to our group.
Last Breakfast at FEV
FEV Staff says good-bye
Next we gathered our things and were off to visit a rural, primary school on our way to San Ramon. The truck was parked and we hiked up a steep dirt path to the top of the hill to the school. It was muddy, full of ruts and the path the children take each and every day to their school.
When we arrived, we were greeted by the community leader, the teacher, as well as several students and their families. Again, it was their summer break, but they took time out of their day to greet us.
Visiting Rural Primary School in Nicaragua
The children were so sweet and well-behaved. The classroom, while barren in comparison to U.S. classrooms, had many of the same characteristics of classrooms around the world.
Classroom in Nicaraguan Rural Primary School
I noticed immediately that they weren’t enough desks for all of the children and many of the desks were broken, with the seat intact but the writing desk was long gone. I asked about help for this school, specifically, and my donation was guided to the Sister Communities of San Ramon, website www.san-ramon.org which has helped build 6 rural primary schools in San Ramon, as well as supporting healthcare, water projects, environment preservation, etc.
After a delightful morning, we were ready for the hike down, grabbing a fresh orange for nourishment. Back in the trucks, we’re off for San Ramon to meet our guest host families and become acquainted in the community.
Mandarin Salad, Colorado Cache Cookbook, is a staple for my friends and I. It is so yummy and refreshing and perfect with BBQ chicken (check out my coming post on June 29, 2012).
It’s perfect any time of year. Experiment with it when other fresh fruits are available. This time, I added kiwi and Craisins and loved it! The tangy kiwi and Craisins with the sugary almonds are delightful.
KIWI MANDARIN SALAD
SUGARED ALMONDS
1/2 cup sliced almonds, `
3 tablespoons sugar
SALAD
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 cup chopped celery
2 whole green onions, chopped
11 ounces can mandarin oranges, drained
3 fresh kiwi, peeled and chopped
1/2 cup Craisins
In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in air-tight container.
Mix all dressing ingredients and chill.
Mix lettuces, celery and onions.
Just before serving, add almonds, mandarins, kiwi and Craisins. Toss with the dressing.
Adapted from Colorado Cache Cookbook, Mandarin Salad
My sister-in-law, Betty, gets all the credit for making my trip to Nicaragua a reality. Betty has kindly shared the following information about her Mother’s (Gamma’s) Fudge Recipe and her introduction of the recipe to Nicaraguan families in San Ramon, using local, ground cocoa beans.
Cocoa Beans in Nicaragua
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My Mother had a way with Hershey’s cocoa powder. It was a cupboard staple, allowing a host of unique concoctions to be served in our family kitchen. There was chocolate gravy, made in a skillet from a roux of flour, sugar, and cocoa powder laced with milk and butter. It had a certain satin sheen when ready to be served for our before-school breakfast. Yikes! There was also an ugly chocolate pie, made with cocoa powder, sugar and butter pats folded simply into pastry and baked. Yum! Nothing, however, competed with her five-ingredient fudge, ready in 20 minutes if one of the family developed an after-dinner sweet tooth. We didn’t often have layered cakes or fruit pies, but we had fudge to die for.
Gamma’s Fudge in Nicaragua
Family legend says that during the Depression and the rationing of sugar, that the prized candy was coveted – so much so that a sad tale is told that while “beating the mixture” the sauce pan capsized into the dirty kitchen sink while Mother attended to a baby’s wailing – only to have the cry equaled by the disappointed older brother, Karl, who awaited the prized fudge.
Most of the family still loves Gamma’s Fudge, especially thinking of it and Buttermilk Fudge at Christmas-time when she carefully rationed it among families. I’ve made it for kids and grandkids. I even made it with Nicaraguan women when we recently visited, with Cathy, in the small town of San Ramon. Processed chocolate candy is not affordable to the locals, so I taught three different households how to make fudge using their own ground cocoa beans, their local sugar and dairy and butter or margarine. Thankfully, vanilla extract was for sale, a spoonful at a time, at one of the many tiny shops lining the four streets of San Ramon. The fudge was a big hit – and I am hoping some were able to make it into a cottage industry – or maybe just into a new family tradition.
Teaching Fudge Making in one Nicarguan home
Teaching Fudge Making in a second Nicaraguan Home
GAMMA’S FUDGE (Spanish)
In a saucepan, combine:
2 C. sugar
1 C. milk
4 T. cocoa
Heat over medium-high heat, stirring to blend until the mixture reaches a boil. Then adjust heat to maintain a low boil. Check mixture frequently until it begins to thicken, but do not stir too vigorously as the mixture will turn grainy. After about 15 minutes, check to see if the mixture forms a ball when a teaspoonful is dropped into a glass or cool water. When you are sure the chocolate ball is forming and there is loss of brightness to the mixture, turn off heat, then add:
4 T. butter or margarine
1 T vanilla or vanilla extract
Hand beat the mixture within the tilted saucepan until it thickens and forms folds when dropped from spoon back into the mixture. When very hard to beat, pour the mixture on a plate that has been greased with a little margarine. Let stand for 30 minutes before cutting into 1-inch squares.
If for some reason the fudge does not harden, use the crumbles as chips in cookies or as sprinkles on top of ice cream. This recipe can also be used to make a fudge sauce when reheated with a little milk or cooking stopped before the mixture is at hard-stage.
Delicious!
DULCE DE AZUCAR DE GAMMA
Simple ingrediente de 5 Fudge
En una cacerola, combine
2 C. azúcar
1 taza de leche
4 T. cacao
Calienta a fuego medio-alto, revolviendo ocasionalmente para mezclar, hasta que la mezcla llegue a hervir. A continuación, ajuste de calor para mantener a fuego bajo, para comprobar si la mezcla de chocolate, cuando cayó en el agua, forma un grupo de bolas. Asegúrese de no mezclar con demasiada frecuencia, sin embargo, como se puede convertir en dulces granulada.
Cuando uno está seguro de que el chocolate es la combinación de una pelota, así como la pérdida de su brillo, apagar el fuego, añadir
4 T. mantequilla o margarina
1 T de vainilla o esencia de vainilla
Mano batir la mezcla hasta que espese y forma pliegues cuando se deja caer por cucharada de nuevo en su mezcla. Cuando muy difícil de batir, vierta la mezcla en una placa que ha sido untada con un poco de margarina.
Deje reposar durante 30 minutos, luego se corta en cuadrados de 1 pulgada.
Si por alguna razón no se endurecen, se derrumba como el uso de las cookies o en helados. También se podría utilizar como una salsa de recalentamiento con un poco de leche.
Sin embargo, esta consta de 5 ingredientes simples y la clave es cómo late el tiempo suficiente que sólo “establece” una vez que se vierte en el plato.
Fork Lore 