Author: cathysmaha

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!
Nicaragua

Nicaraguan Breakfast, Children and Admiration

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Day four at Finca Esperanza Verde (FEV) began with a wonderful, local breakfast, presented beautifully.  The traditional gallo pinto, along with fried plantains, ham salad rolled in a sliced of ham and a slice of local cheese.  With a glass of fresh Jamaican flower juice, hot cup of FEV coffee and fruit, we were fueled for a full morning of activities with local children coming to FEV.

Nicaraguan Breakfast of Gallo Pinto, Fried Plantains, ham salad roll and local cheese
Fresh Jamaican Flower (Hibiscus) Juice with lime and cinnamon

The children were to arrive at 9 a.m. but the skies were dark and it was raining. Nothing.  My travel companions from ERUUF were prepared to do paper crafts, games, and musical activities.  Would the children even go out in these conditions.  Oh ye of little faith!

These children, and their parents, are strong.  They are used to the rain, the muddy conditions and walking miles (truly uphill) to reach their destinations.

Local children begin to arrive for a morning at FEV

Before long, more children arrived on foot, many wearing their much-needed rubber boots, others in street shoes.  After almost two hours, a truck full of children arrived, hitching a ride from a local driver.  We hustled around to assure that we had activities for the 85+ children that were our guests.  Activities included multiple paper crafts, games, music (bells, musical chairs) and more.  The children were anxious to participate in all of the activities as were their parents.

– The children gather for good-byes at FEV

The FEV staff prepared sandwiches and drinks for each guest that joined us for their long walk home.  For the final 35 or so, a local pickup provided transportation back down the long road.  This would never happen in the States.  We watched in amazement as the parents, and perhaps teachers, jammed about 35 children in the back of the pickup to return home.

Children departing via pickup truck from FEV

Reflecting on the morning, I admired the children for their respectful and patient behavior.  Their parents were kind and supportive.  Would our children in the States spend their summer holiday walking miles to visit strangers to partake in a morning of crafts and art?  These families have so little in material things, yet are so rich in community and family.  Perhaps the greatest souvenir from this trip will be gratefulness and admiration of the Nicaraguan people of Managua.

Related Articles:

https://fork-lore.com/2012/03/23/plantains-not-an-ordinary-banana/

 

New Favorite · Skinny · Vegan · Vegetarian

French Green Bean Salad…light and fresh!

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Our Book Club meets every other month and tries to match the pot-luck cuisine to align with the story.  This month our book was ‘Sarah’s Key’. I loved this book!  If you’ve not read it, I highly recommend it.  The story takes place in France during WWII.  While food and cooking wasn’t the topic of the book, French Cuisine was the food du jour.

French cooking brings Julia Child to mind but I was looking for something light and fresh.  I was delighted to find a French Green Bean Salad that was perfect!

French Green Bean Salad

FRENCH GREEN BEAN SALAD

Kosher Salt
1 1/2 pounds fresh green beans
2 tablespoons Dijon mustard
2 tablespoon white wine vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
2 tablespoons minced fresh dill

Ingredients for French Green Bean Salad
  • Fill a large bowl with ice water. Bring a large pot of water to boil and add 1 tablespoon of kosher salt. Add the beans and cook for 1 minute only so the beans are crisp tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels. Place the beans in a large bowl.
  • In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt and the pepper. While whisking, slowly add the olive oil to make an emulsion.
Dressing for French Green Bean Salad
  • Pour enough dressing over the beans to moisten them well, reserving the remaining dressing for another use. Toss with the dill, season to taste and serve at room temperature.

Recipe by foodnetwork.com, 2010 Barefoot Contessa

Nicaragua

Hammocks, Sunsets and Soup in Nicaragua

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Returning from our picnic and hike, free time awaited and it was time to hit the hammock and soak in the amazing beauty of Finca Esperanza Verde (FEV).  Truly a slice of paradise.

Hammock time in Nicaragua

Every time I looked at the horizon from FEV’s dining area, it looked different.  It was a magical experience.  Again, this evening there was a wonderful sunset and shadows not to be missed.

Sunset at Finca Esperanza Verde
Good Night Nicaragua

A wonderful day, with wonderful people, in a wonderful place.  The air was cool and the vegetable soup for dinner hit the spot.  It reminded me that vegetable soup is a world staple, using local vegetables, spices and traditions.  Comfort food for the soul.

Vegetable Soup for dinner!

As the sun set, so did our eyelids, tired but satisfied with another wonderful day in the beauty of Nicaragua.  Tomorrow we would host local school children, on holiday, for a morning of music, art and fellowship.

Note:  The stories of Nicaragua continue for the next several Tuesday postings.  

Family Favorites · New Traditions

Cinnamon Bread Pudding … sweet comfort!

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It’s spring and I seem to be in a cake mode…wonder what’s up with that?  After finally cleaning my freezer, I decided to make something with the cherished Cinnamon Bread from the Butterhorn Bakery in Frisco.  What to make….hmmmm….bread pudding?

Serving of Bread Pudding

I don’t recall making bread pudding, but I’ve indulged in several fabulous samples through the years.  This is one recipe where I don’t have a family favorite.  Next best choice…my handy, dandy Farm Journal Country Cookbook.

This cherished cookbook was a gift from one of our client’s at Farm Journal in Kansas City in 1976.  It’s my ‘go-to’ book for a traditional midwest recipe.  No surprise, I found a bread pudding recipe and decided to go for it!

Cinnamon Bread Pudding fresh from the oven

Not to brag, but…it was a slice of heaven.  I instantly knew that if I kept it in the house, I would devour the whole pan.  Neighbors Maribeth and Gary were the recipients of half a pan.  After sampling a piece (or two…), the rest will go to family tomorrow.  The bread pudding was wonderful by itself, but a light vanilla or butterscotch sauce would be great on top.

CINNAMON BREAD PUDDING

2  and 2/3 cups milk
1/4 cup butter
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups (1″ square) day-old cinnamon bread cubes
1/8 teaspoon ground nutmeg

  • Preheat oven to 350 degrees.
  • Scald milk; add butter and cool.
Scald milk, add butter and cool
  • Add 3 egg yolks and 1 egg white to 1/2 cup sugar; beat to mix well.  Add cooled milk, teaspoon vanilla and salt.

  • Place bread cubes in buttered 1.5 quart casserole.  Pour egg-milk mixture over bread.  Sprinkle nutmeg on top.
Pouring milk mixture over cinnamon bread
  • Set casserole in another, larger casserole containing at least 2″ of warm water.
  • Bake for 45-60 minutes or until knife inserted in center comes out clean.  Remove from oven.
  • Serve warm or cool, both are delicious!

Adapted from Farm Journal’s Country Cookbook, 1972.

Nicaragua

Hiking and a Picnic … Kicking back in Nicaragua

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Our tummies were full from breakfast and we were off to another local coffee farm, followed by a wonderful picnic lunch at a local river.

Our ‘back of the pickup’ excursion to the picnic location

Our local transportation was either by foot or in the back of a pickup. I love the open air experience, reminding me of riding in the back of my Dad’s 1958 Chevy Pickup around the Iowa farm.

The final leg of our picnic excursion was by foot, across a pasture and down to the local river for swimming, bird-watching, and howler monkey scouting. The weather was sunny and gorgeous. Local cattle watched the gringos pass through their green pastures with a curious eye.

The final hike down to the river bed was shaded by a canopy of beautiful trees, bubbling waters and water falls.

River bed in Nicaragua
Waterfall at local Nicaragua river

We put down our packs, marveling at the tremendous work it took for our hosts and staff to coordinate and transport all of the fixings for our gourmet lunch by the river. While our lunch was being prepared, some of our group enjoyed soaking in the river while other settled in on the rock of choice enjoying the splendor of our surroundings.

After relaxing for a bit, lunch was served.  (I am yearning a ‘do over’ as I write this.) The grilled kabobs, rice, cabbage salad, Pico de Gallo, homemade tortillas, and juice were delicious. Everything tastes better when enjoyed in the outdoors!

kabobs, cabbage salad, tortillas and rice at our river picnic
Fresh Pico de Gallo

Again, our tummies were full and….what’s that noise. Howler monkeys! This was our first experience hearing and seeing them. My dinky point and shoot camera was up to the challenge to capture a silhouette of these funny creatures.

A rain storm was moving in and we got moving, too! A quick hike back to the truck for our ride back to Finca Esperanza Verde. Free time awaited us…what to do? Hike, siesta, read? Decisions, decisions!

Family Favorites · My Roots · Vegan · Vegetarian

Springtime memories of Mom….gathering and cooking Morel Mushrooms

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Mother's 1968 Morel Mushroom Bounty
Mother’s 1968 Morel Mushroom Bounty

Our Iowa farm was near a large wooded area known as Ferguson’s Timber. This timber was my Mother’s favorite place to hunt those fabulous, spring Morel Mushrooms. She would go to the timber every day she could to hunt and gather the mushrooms to cook, freeze and share with friends and family. My Mother had a keen eye for Morels and taught my sister, brother and I that Morels look like a sponge and are easy to distinguish from other mushrooms; however, she was quick to show us the poisonous ‘false morel’.

1968: I display 2 large morels (love the skinny body and clothes choice!)

Morels are found throughout the Midwest and in parts of eastern Europe. My ancestors, in Bohemia (now the Czech Republic) would have gathered these mushrooms in the old country and were probably thrilled to learn that they also grew in their new home, Iowa.

There were two primary recipes my Mother served for these small gifts from heaven:

  • Fried Morels:   After washing and trimming the mushrooms, Mother would cut the mushrooms in half, dredge in flour and brown them in butter, adding salt and pepper.  The result was a wonderful browned, crispy, savory Morel.
  • Scrambled Eggs with Morels:  After washing and trimming the mushrooms, Mother would brown the chopped mushrooms in butter until soft then pour beaten eggs, seasoned with salt and pepper, over the mushrooms and cook until hard.   The mushrooms add an earthy, wonderful flavor to ordinary scrambled eggs.

Unfortunately, Colorado is not a natural source for Morels and I have been craving Morels since my Mother became ill in the mid-1990s.  She  would lovingly gather and freeze Morels to cook when I would come home to visit. I was delighted to find dried Morels in our local Savory Spice Shop, www.savoryspiceshop.com.

Dried Morels from Savory Spice Shop
Close up of dried Morels
Reconstituting dried Morels

I have saved these earthy morsels for my spring craving.  Mother’s Day is approaching and it’s time to honor my Mother and this spring family ritual. Happy Mother’s Day, Mom!

The following recipe is adapted my Mother’s recipe using olive oil instead of butter and adding a pinch of Herbs de Provence.  More Morels, please!

SCRAMBLED EGGS WITH MOREL MUSHROOMS

Scrambled Eggs with Morels

1 teaspoon olive oil
1/2-1 ounce dried Morels, reconstitute per directions (or 1-2 cups fresh Morels), chopped
4 beaten eggs
1 teaspoon water
salt & pepper to taste
pinch of Herbs de Provence

  • Heat olive oil in a non-stick pan.  Add chopped morels and brown for 5 minutes or until cooked through/soft.
Saute Morels
  • Whisk eggs with 1 teaspoon water.  Add salt, pepper and herbs.  Add eggs to mushrooms and cook until eggs are to your liking.
Nicaragua…Introduction to Banana Jam…YUM!
Nicaragua · Vegetarian

Nicaragua…Introduction to Banana Jam…YUM!

cathysmaha3 Comments

What a delight to get up in the morning, dress and not worry about applying cosmetics or blow-drying my hair.  At least that is what I thought until I looked at my pictures when I returned home. YIKES!  That is why you are seeing more photos of food and scenery than of me.

Bananas and Poinsettas growing at FEV

I would wander to the dining area in the morning to enjoy a fresh banana (craving one now) and a hot cup of that coffee!  I take a moment to soak in the beautiful morning view while my travel buddies wander in, one by one, to convene for breakfast.

Morning view of the cloud forest from Tucan Lodge

This particular morning, we were served wonderful pancakes with fresh jams.  My absolute favorite was the banana jam.  Again, I wonder how I’ve never tasted banana jam.  Genius!

Pancakes with jams

When I returned home, I searched for Banana Jam recipes and found the following recipe in the Jamlady’s cookbook.  I made it.  I liked it.  We served it at daughter Sarah’s bridal shower along with scones and clotted cream.  It’s a cherished member of my growing collection of recipes.

Ingredients for Banana Jam

BANANA JAM

3 1/2 pounds of peeled bananas
3 cups sugar
1 1/2 cups fresh lemon juice
1 teaspoon butter
1/4 teaspoon cinnamon

l
Cooking Banana Jam

Mash the bananas and cook with the rest of the ingredients for 20 minutes. Stir continuously so the jam does not stick or burn. Cool. Jam will thicken. Optional: use food processor to blend.

I did not freeze or can the jam but ate it all fresh! My next experiment will be to use banana jam in homemade ice cream. YUM!

IMG_1391

Recipe adapted from Jamlady, ‘Jellies, Jams, and Preserves’

New Traditions

Mother’s Day Coffee…a new tradition

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Two years ago I hosted a morning coffee for the wonderful Mothers and friends that shared many of the same life experiences.  Mothers everywhere are hustling and bustling 24×7, seldom taking time for themselves.  This annual coffee is now tradition, honoring these wonderful women, our friendships, and…our love of good food!

The past two years, the coffee has been held on the Saturday before Mother’s Day. Somehow, this year, I ASSUMED that would be the first Saturday in May.  You know what happens when you ASSUME!  This year it’s a week early but what the heck!

My friend, Barbara, is the official photographer for all of my gal pal gatherings, commonly referred to as ‘hot flash___’ (just fill in the blank for the actual event of book club, cards, yoga, etc.).  She did a wonderful collage last year capturing the great food we all shared that wonderful morning.

Mother’s Day Coffee 2011

The past year has brought many joys for myself and friends and many sorrows.  We support each other through thick and thin.  I have a sign in my house that sums it up best:

good friends will laugh with you in the sun
great friends will be with you in the shade

Nicaragua

Nicaragua Butterfly Conservatory … and Spaghetti Nic style!

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The tortillas were made and the coffee roasted. Now we were off to the 600 square foot Butterfly Conservatory on the FEV property.

The Conservatory is magical for visitors and is also used to teach local children about the lifecycle of the butterfly.  I thoroughly enjoyed it but my daughters would probably freak out…they aren’t big on any flying insects.

The foliage that surrounds us every waking moment is magical, as if we have arrived in a fantasy world.  Everywhere I look there are flowers more beautiful and unusual than the last.

Beehive Ginger (Zingiberaceae)

Beehive Ginger (micrófono in Spanish) is a spectacular plant.  The plant can grow 6 to 8 foot tall, beginning yellow in color, and turning red as they age, particularly if they are exposed to sunlight.

Pink Buds opening to yellow flower (name unknown)
Hydrangea growing wild at FEV

I was in awe looking at the Hydrangeas, thinking back to the white Hydrangeas that graced the tables at daughter Megan’s wedding.

Heliconia psittacorum

A busy afternoon and we were ready for dinner.  Spaghetti was on the menu, topped with a boiled egg, complimented by a glass of Tribu Merlot from Argentina.  I am curious about the egg on top of Spaghetti.  My web search has been futile so my theory is an egg adds protein to an otherwise carb-rich meal.  I call it Spaghetti Nic Style.

Spaghetti with Boiled Egg
Tribu Merlot, Argentina

The sun was down, the woodstove burning hot, and my head was ready to rest on my pillow in Tucan Lodge.

Buenas Noches. Hasta Manana.

New Favorite · Skinny · Vegan · Vegetarian

Strawberry Spinach Salad…rite of spring

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What says Spring more than fresh spinach and strawberries?  I have a lonely bunch of spinach that popped up volunteer in my garden in late March.  The strawberries at the market are beautiful, so time to celebrate spring with this luscious salad.  I opted to top the salad with red onion and walnuts today but top with other items to make your salad unique!

Strawberry Spinach Salad

STRAWBERRY SPINACH SALAD

12 ounces fresh baby spinach
2 pints fresh strawberries, sliced
Optional Toppings: sliced red onion, walnuts, crumbled goat cheese, chopped fresh broccoli, blanched sugar snap peas,

SESAME-POPPY SEED DRESSING:
1 cup sugar
1/2 cup cider vinegar
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 cup oil
1/4 cup sesame seeds, toasted
2 tablespoons poppy seeds

  • SALAD:  Combine baby spinach and strawberries in a large bowl; toss with 1/2 cup Sesame-Poppy Seed Dressing just before serving. Service with remaining dressing and toppings.
  • DRESSING: Pulse first 5 ingredients in a blender 2 or 3 times or until smooth. With blender running, add oil in a slow, steady stream; process until smooth. Stir in poppy seeds; chill 24 hours.