Tuna Noodle Salad with a Pineapple Twist

Summer

waking up before the birds

sun takes its mark in the eastern sky

morning air awakens scenes

days trumpet call 

body marching to a different drum

waking up earlier and earlier

a glowing ball of fire

extends waking hours

supercharged by 

natures power 

Tuna Noodle Salad with a Pineapple Twist

Cook one box of noodles (any shape)

In a bowl: 1 can tuna, 1 chopped yellow pepper, 3 chopped carrots, 2 chopped celery stalks, 1 chopped onion, and 1 can pineapple cut pieces small.  

Sauce: 1 cup mayo, curry paste or curry powder, salt and pepper.  (add a bit of sugar if you’d like it sweet)    Mix into tuna and vegetable. Add noodles and mix thoroughly. 

Make at least 4 hours before serving.

Honey Sweet Beef (Maybe I could have called it Sweat Beef)

Summer is my favorite season of the year (except for about two weeks of sauna-hot temps).  Last year’s steamy hot days left us lethargic, sticky, and desperate for a comfortable night’s sleep.  We found ourselves longing for cooler temperatures where real PJ’s and a light blanket are required.  Instead of comfort, I found myself laying in bed without any covers, dressed in my favorite boxers and tank top, doing the backstroke in the puddle of sweat, and hoping that the fan blowing directly on my body would cool me off as the perspiration evaporated. 

As of yesterday, we can wear long sleeved shirts in our home, even though it is 90 degrees out, and the humidity is so high that while looking out our window you need to pinch a tender piece of flesh to alert your scenes to the fact that the haze outside is not a bad dream.  The nightmare is finally over; we’ve got central air in our home.  Goodbye to loud fans blowing throughout the day and night, creating a hot windstorm that never really causes a cool breeze through the home, a hot breeze that your brain tries to make you believe is better than no fan at all.  Gone are the blinds drawn down to create a dark cave effect, futilely attempting to simulate cave-coolness, hiding the green grass, trees and colorful petunias, snap-dragons, lilies and a host of seasonal beauties growing in front of the house.  Now I can appreciate my all of my spring labor in the rich fertile earth.  

Now I can celebrate summer, enjoy being able to see my fish staring out of the non-fogged glass tank.  I can gaze out my front window on summer’s beauty protected by my 74 degree controlled environment.

Honey Sweet Beef (Maybe I could have called it Sweat Beef)

Place 1 or 2 pounds of stew mean into a crock pot.  Add two cups of water, marjoram, 10 shakes of Worcestershire sauce, and salt, cook on high until the meat starts to pull apart easily with a fork.

Add: 4 cut carrots, 1 zucchini, 1 yellow pepper, 2 stalks of celery, 1 chopped onion, 2 cloves of chopped garlic, 2 cups of BBQ sauce, and1/8 honey. Cook on high for 2 hours stirring occasionally.

Add: 3 tablespoons of flower stirring while adding to prevent lumps. Turn down to medium for about 1 hour.

Serve over gnocchi or rice

For a zip add cayenne pepper to taste.

Ug Baked Chicken with BBQ Sauce

Today I was in the mood for some chicken and baked potatoes.  Fortunately, a week ago,  I went The Big Top, a grocery story which is not one of my normal shopping stops, and bought a bag of chicken legs to cook for dinner.  For one reason or another I did not cook them that evening and froze them until another day.  Let me say that this is the first and the last bag of chicken I will every buy from that store ever in my life!  

This morning I placed the legs in a pan, shook salt and pepper on them and left them to bake for the next hour and a half. About forty-five minutes into the baking, I spooned my favorite BBQ  sauce over each leg and continued baking for another forty-five min.  While the chicken and baked potatoes where baking, my home filled with a wonderful aroma, causing my stomach to do cart-wheels in anticipation of the up-coming eating event.  At this point, I must add that normally I buy a very high grade chicken from a butcher shop.  I love their meat and in particular their chicken, which they do not add any water to and is always fresh and tasty.  Back to the Big Top, after pulling the chicken out of the baking pan, there was over an inch of water on the bottom. I felt that the extra water was quite strange due to me not adding water in the first place.  In addition to the extra liquids, the chicken had a very odd taste ruining my meal completely and giving me an upset stomach for the rest of the day.

The moral of the story is never buy cheap meat.  If I can’t afford meat, a vegetarian meal is healthier than that cheap garbage from Big Top.

Quick and Easy Portobello Tortellini

Grand Rapids, Michigan is quickly heating up.  Our new home does not have air-conditioning. Brian and I hoped to get it installed before it got too unbearable, but spring decided to act like summer temperatures raising above 80 degrees foiling our plans to beat the heat with AC.

 Last summer it was so hot and humid outside that our fish tank looked like it was sitting in a bathroom with the shower turned on.  Our dogs and cats laid on the floor panting all day and most of the evening, and we were so hot that we did not even desire to read a book. My brother-in-Law Mike, who lives next door, said that every time he drove past our home he thanked God he did not live at our address; his home is much cooler inside, he had air. Not desiring to see a replay of last year, Brian and I decided to tighten the belt, deny ourselves a vacation and buy the much need unit.  

Yesterday, the weather got quite warm and motivation to cook almost disappeared.  Knowing that we are trying to eat in as much as possible; even though Russo’s pizza called my name, actually, it was Brian chanting “Pizza, pizza...” I set out to make a quick meal.  Opening the refrigerator I surveyed its contents.  The portobello mushrooms that I bought the day before started singing, “Eat me, eat me, we will make the perfect meal.”  Not desiring to offend my fungal friends, I picked them up and started creating.  After melting a healthy amount of butter to cook them in I browned them and tossed in some chopped red onion and garlic, and some salt.  In the end, I placed the mushrooms over tortellini, poured olive oil over the top and sprinkled both plates with parmesan cheese.  Brian decided to add some dried red peppers for a bit of zip. 

After eating, we looked at each other and exclaimed how please we were to stay in and eat and not spend money at a restaurant.  

Portobello Tortellini

Melt 2 Tbsp of butter in a pan.  (Do not use marjoram!)

Slice two portobello mushrooms and place them on the melted butter. Salt all the piece.

After mushrooms are brown, add chopped onion and 2 cloves of garlic.  You might need to add a bit more butter.

When onions and garlic are translucent and some a bit brown, place over tortellini, pour olive oil and parmesan cheese over the top.  

For someone who desires their meal to be a bit snappy, add either cayenne or dried red peppers.

Enjoy!

Mothers Day Picnic

My husband once heard a woman say, “Ladies, stop telling me that your house is not clean enough for a visit, and you do not have any food or drinks to serve me so you will not invite me to your home.  I’d rather sit in the corner of a dirty home, eating crackers and drinking water, than never be invited to someone’s home.”

Over twenty-five years ago, Brian heard this woman speak on the radio.  Ever since that day, we’ve tried to model our lives after her statement and have never regretted a moment of doing so.  I cannot tell you how many girlfriends visited my home, when my kids were young, having to push the clean laundry over a bit, in order to sit down on the couch; in the end, they often grabbed the towels and started folding. Yet these friends continued to come to my home weekly for good conversation and whatever food was served for lunch, be it peanut butter and jelly sandwiches, or leftover curry from the night before.  Having fun was never dictated by how clean my home was or how much money was in the bank.

Yesterday was no exception.  Brian and I live in a very cute, but small home. This year,  I desired to have all of the Rabourn family over to my home for Mother’s Day dinner.  Knowing that we live on a tight budget, I knew we couldn’t afford buying food for the entire family, but we could provide a nice back yard to picnic in.  Plan in mind, I text-ed the family, inviting them over for a family meal, and added on the bottom of my message, “What would you like to bring?”   I know our family did not mind lending a hand and making a dish to pass, getting together is more important than one person doing all the work.  I also understood that it is a Mother’s Day picnic, and no Rabourn man is willing to allow one of us girls to prepare all the food on a day that is meant to celebrate her.

Originally, I wanted to have grilled burgers or chicken, knowing that this main course was cost prohibitive I settled on Chicken BBQ (Sloppy Joes).  Mom Rabourn brought her famous pineapple upside down cake, Mike brought potato salad, Dan and Beth brought broccoli, Jim and Peg brought wonderful chocolate covered strawberries and a fruit and vegetable plate, and Ted and Rita brought beer and lemon aid.  

With the countertops covered with plates full of festive foods, beers or Margaritas in hand, and the perfect 70 degree sunny day, we were ready to relax and enjoy our picnic.  One of the best points of this Mother’s Day celebration was no television distractions, just the family sitting in a big circle telling stories and chatting.  A perfect way to celebrate.

Four and a half hours later, with jam packed bellies, family members start picking up the backyard, collecting their empty platters and bowls, in preparation for leaving.  Hugs given, and promises of the girls meeting on Thursday afternoon for coffee and lunch, cars drove away from what turned out to be a perfect Mother’s Day picnic.

Chicken BBQ

5 lbs chicken breasts place in a crock pot.  Add about 3 cups of water and let cook until the meat is falling apart.  

Drain excess liquid

Add: 1 chopped sweet pepper, 1 diced onion, 3 chopped cloves of garlic, 3 cups of ketchup, 1/2 mustard,1/3 soy sauce, 1 cup brown sugar, 1/4 cup honey, and a tablespoon of dried red peppers.  

Place in 375 oven for about an hour, stirring occasionally.

Serve on hamburger buns

BBQ Chicken Disaster

Yesterday, we had a reason to celebrate; a much awaited event took place in our lives:  the first festive occasion in months, and the first of the summer.   A real Rabourn festive occasion generally means a trip to Fridays, the local Chinese restaurant, a day off from school, or I cook something really yummy.  Since the sky was clear and the sun was shinning, a BBQ was in order.  Rita, Linda and I decided to run to the local grocery store and buy some chicken, potato salad (it was too late in the day to make my own) and vegetables for frying.  

When we arrived home it was already 6:45.  If you know anything about charcoal grills, you cannot put food over the coals until they are white, or your food will taste like lighter fluid, so I patiently awaited the coals, which dictated my cooking period; I think it took 15 or 20 minutes.  Finally, the grill was ready.  I placed the aluminum foil over the grate and laid the chicken on it to cook; in addition, I closed the vents to a quarter open to cut off the oxygen to stop any burst of flames.  Closing the lid, I walked into my home to cook the zucchini, peppers, onions and garlic side dish.  Every five or ten minutes I walked out and make sure that the chicken was not burning, and brushed on BBQ sauce for flavor.  At this point, at least, all was going smoothly.  

At about 7:45, Linda announced that she needed to go to bed in 15 minutes.  Panicked, I foolishly removed the aluminum foil from the grate and started the finishing process, caramelizing the sauce and giving the chicken the gilled look.  Let’s just say that I could have waited another 20 minutes.  My festive dinner turned into a frustrating disaster, as I ended up cooking the outside of the chicken too fast. Now that the foil was removed, I could not turn back time; there was a danger that the inside would not properly cook.

With the clock ticking, I grabbed a piece of meat off the grill for Linda and put it in the microwave to make sure it was not bloody inside.  (I hate cooking this way!)   Knowing Linda wakes up very early in the morning to make it to work by 6:30, I felt even more pressure to feed her and get her off to bed.  When she was almost done eating her (substandard) grilled chicken, ours was ready to eat. Slicing into mine I realized that it was still a bit pink by the bone.  I cannot ever eat any chicken that is pink or red. Now my piece needed to go into the microwave.    Anger at this meal threatened to burst out of me like a hidden volcano, but I “made me mind me” and deliberately calmed down.

Finally, we sat down to this epically frustrating meal, choosing to put a good face on it, to enjoy and relax.  As much as everyone else seemed pleased with dinner, I was too agitated, more or less losing my appetite.  I hate when a meal flops.

Lessons learned: 

First, Don’t cook attached thighs and legs on the grill, as the meat is thicker on the thigh than the leg and often creates a problem.  Cook cut thighs and legs.

Second, do not cook chicken on the grill if short on time. This meal will be a flop; chicken must be cooked slowly.  

Third, do not remove the foil early no matter what; this only cooks the outside quickly and leaves the inside raw.  

YUCK!

Meet the In-laws Omaka

Tonight Rita’s parents came over to meet us.  As always, it was my job to make a great meal to impress them and hopefully remove any tension.  Apparently, the food trick worked.  We ended up having a very enjoyable first get-together.  Thank God that Brian and Michael both worked in the automotive industry and were able to break the ice through talking business.  As for Rita’s mother and Ted, they both were like fading flowers in the sun slowly sipping into a half sleep half awake stage; Ted ended up leaving early, having to get to work by midnight tonight.  Shortly after his departure Felipa’s eyes could no longer stay open, she politely apologized for the early departure time and left.  Two and a half sips of wine later, I found myself sitting on the couch with Rita.  We both had a smile on our faces, and were thankful for the successful meeting.

Meet the In-laws Omaka

In a frying pan add 1 tbsp of butter, 1 pound of burger, and 1 pound of venison, cook until browned and drain the fat.  

Add: 3 or 4 cups of water, 2 bay leaves, 2 beef bouillon cubes, and 2 cilantro cubes, simmer.  

In a food processor add: 2 carrots, 1 zucchini, 1 onion, and 2 garlic cloves, process until they are chopped into small pieces.  Add to meat mixture.  

Add: 1 tsp marjoram, 1/2 tsp thyme, 1/2 tarragon, salt and pepper, 1 tsp Herb de Provence, and 1/2 tsp dried red peppers.  

Slowly sprinkle 1/2 cup of flower into the sauce stirring to make sure there are not any lumps.  

Simmer for about a 1/2 an hour, and then serve on rice.

Lentil Gravy Over Eggplant and Sweet Potatoes

For years my husband told my kids stories about when he first moved out of his parents home.  One such story completely grossed me out was about his dirty kitchen.  This kitchen was not just filled with dirty dishes; from what I understand many of the were growing with mold too. Yuck!  How could anyone even live this way?  Brian told the kids how he and his buddy would wash the dishes before eating each meal. From what I understand, they washed the plates and silverware as needed.

Once in a while, a girl trying to impress his room-mate, washed up all the dishes hoping to win him over and seal the deal. Silly girls, your kitchen cleaning skills were not good enough to win either guys hearts.  

Today, I am obsessed with keeping the kitchen clean as I cook.  It is easier to clean up a couple plates at the end of a meal, the to clean up all the pots, pans, and other cookware at the end. The other day, I told Rita what the true marks of a real cook are cooking clean.  No real cook can tolerate preparing a masterpiece is a dirty kitchen.

Sweet Potato French Fries and Egg Plant

Wash sweet potatoes and remove the skins.  Wash once more to make sure all the dirt is gone.  Slice potatoes lengthwise, lay flat on the table and make ¼ to ½ length wise slices, forming the fries.  Place all of the cut pieces into a large bowl; add olive oil, sea salt and rosemary seasoning or Italian seasoning.  Shake bowl so that all the pieces are covered with the mixture.  Now add Parmesan cheese and shake or mix again.  Lay flat on a cookie sheet and cook on 350. They cook at different rates, so check on them after 15 minutes to see it the bottom is golden brown.  When it is, turn and cook until the other side is finished. When done serve with Middle Eastern yogurt, ranch dressing or sour cream.  

For egg plant, follow the instructions for Sweet Potato French Fries.

Lentil Gravy Over Eggplant and Sweet Potatoes

Place 1 lg tbsp of butter in a pan and let it melt.  Add a chopped onion and 2 cloves of garlic, shake salt and paprika over the top, cook them until they are translucent.  Pour in 1 can of lentils and 1 can of stewed tomatoes; chop up the tomatoes; add 1 tbsp of curry and let simmer.

Serve on a plate next to the sweet potatoes and egg plant.  Sprinkle  fenugreek over the lentil gravy.

Mock Moroccan Beef Stew

Last night I cooked a “Thank God this school year is over!” dinner for Sarah and Jarrod, a couple of our young friends from Aquinas College.  Knowing they were easy to please after years of the dreaded cafeteria, I decided to create as I cook, allowing the food to dictate its own destiny.  I prefer cooking this way over using someone else’s recipe; each dish is a masterpiece all its own.  There might be similar experiences, but never exactly.

My Yaya was a dump-cook (literally how she added ingredients without measuring) and I inherited her style of cooking from the hip.  The only sad part of cooking this way is, when we really love a particular recipe, I can approximate it again, but my hyper-tuned taste buds will inform me that it isn’t the same, forever.  This said, it is important for any who follow to understand that all of my recipes are mere estimations of the mixture of ingredients needed to create the dish.  Keep it loose, and have fun; and add or subtract as you wish (or dare).

 Once, in fourth grade, my Yaya and I set out to conjure some Moroccan food for my class.  Just days before, Mrs. Ellen Bramson assigned each of her students a country for which we would research and make an edible treat to present to the class.  I remember getting Morocco, a country in Africa that I’d never heard of before, and had no idea what types of foods they ate there.  That night I called my Yaya and explained my cooking assignment to her.  She was excited to take on the challenge, and said she would be over the next day to help me.

  

The next evening,Yaya arrived with a recipe, not for cookies, cakes or breads, but something altogether different.  She found a main course:  Moroccan stew; she figured it had the potential to wow any fourth grader, and maybe my teacher as well.  I planned to be the big surprise in class.  I could not read very well in fourth grade, but they all were about to find out that I could cook.  I was really a chip off the Polish block, kitchen block, anyway.  Food is my love language and I was up to the challenge to show my teacher my worth through kitchen talents.  When we got down to work, Yaya passed me peppers, carrots, onions and garlic and told me to get chopping, while she sliced the stew meat into little cubes.  As she threw the meat into the sizzling hot oil, the hot seasoned steam assaulted our senses, provoking our stomachs to protest, yearning for the contents of the pan.

Hours later, my school project was in a bowl wrapped with Glad-wrap and  awaiting the next morning’s debut.  I spent a sleepless night, excitedly awaiting my class’s taste test.  To this day, I remember the look on Mrs. Bramson’s face when she realized that I’d actually cooked a mini-meal for the class; her chocolate brown eyes grew larger and started to sparkle; she knew Yaya helped, and that meant my Moroccan stew would be a real treat.  The other kids made as easy a treat as possible for the class to sample; their families did not enjoy cooking as much as my Yaya and me.  Mine was the hit of the class, a complete triumph.

Periodically over the years, I’ve had a desire for the taste of my Moroccan stew that I made with Yaya.  Last night’s dinner touched my memory banks, alerting me to the close match.  I know that it was not exactly the same, but it was close enough to take me back to 1974, when I was in fourth grade, when I heard my favorite teacher’s raving “Mmmmm,” as she emptied her bowl of my Moroccan stew.

Mock Moroccan Beef Stew

Place 2 lbs of stew meat into a crockpot. Add about 3 or 4 cups of water, 3 bay leaves, and 2 bouillon cubes.  Cook on high until the meat is tender.  

Break up the meat and add:  about 1 cup BBQ sauce, 2 good squeezes honey, 10 shakes soy sauce, dried red peppers, chopped onion, 2 garlic cloves, 4 celery and cook on medium until vegetables are tender.

In a frying pan sauté: 1 green (or red, yellow, orange) pepper, onion (chopped in sesame oil until tender).  

Add: 1/4 cup of flour and brown.  After the flour is browned add the meat mixture and a can of coconut milk.  

Let simmer on low for about 15 minutes.

Serve with real Basmati rice from the local Mediterranean market.  (I’ll bet you find one if you look)