Life, Love, and Eat - A Celebration and Mourning

Life can be strange.  But, as social beings, there is a certain level of need to love and be loved, to be accepted by someone, hopefully more than just one person, and how we seem to use food, you know, that glorious stuff that has our taste buds wanting to taste, that mouth watering, honest to goodness food, the way it was meant to be eaten...




Anyway, though.  I went and picked up my friend Nancy, who is right about my mom's age, and is a really neat woman.  She is legally blind, and has end stage renal failure (her kidneys are on the fritz).  She is always so appreciative of anything I do for or with her, that she considers herself blessed that we are friends.

Now, mind you.  Nancy is one of these people who has a sense of humor, and she is gritty, witty, and definitely can keep you on your toes.  I love the fact that she is a bit grainy, and has broken social rules of other women who are of her peers.  So, of course being me, I actually enjoy her company, and I really think that honestly, I am the one who is blessed to have her, as opposed to the other way around.  I know, I know...  It means a lot for those who otherwise can't get out.  But, of course, I am good at loving other people.  I'm not always good at accepting it from others.

Anyway, we went to this place called Honey Bees II for lunch, and she treated.  The food there is good.  Mostly it's American comfort food.  But it's GOOD comfort food.  It's one of the spots we like to go to, since it's affordable as well.  We went to Goodwill to shop afterwards, and we both found a few things, so that was good.  We had fun, and will be making plans again soon.  Life is precious, so it's important to spend it with the people who mean something to you.  I recently lost another friend, who was only 34, and has a young son who is fatherless.  Aaron was the type of guy who truly loved people.  I hurt for his little boy.  The fact that someone who is healthy can be taken away from you suddenly is reason to make sure you stay connected.

Ever wonder how it seems as if we celebrate life with food, and we mourn life with food, also?  Meal time is the time that we can get people sitting around the table together.  No matter who the other people are, when you're sitting around the table together with a meal or a snack or even just tea time, you are family during that time.  So, we should serve good food, right?  Absolutely.  And the fact that weight issues are affecting health conditions, we need to make it healthy, as well.

So, of course, I came home, to do my lasagna...  It came out good.  But, I definitely do not have the skills needed to do pasta dough correctly.  The flavor was good, the color was right, but the texture?  Oh, no.  but no worries.  I used it anyway, figuring that the semolina flour wasn't exactly cheap.  So it was more like pasta dumplings that got layered in between the layers of meat and cheese.  Good cheese.  The cheese filling consisted of fresh and made at the store, feta cheese (yes, I realize it's Greek, not Italian), and also provolone cheese, and a little each of Asiago and Romano cheeses, which were grated together, with an egg, garlic and parsley mixed in.  The 93% lean ground meat had Asiago and Romano cheeses as well as oregano, basil, parsley, pepper, and an egg to keep it together.

So, while the texture was all off, I used it anyway, and made kind of like a pasta dumpling crust along the sides, and the lasagna is perfect, don't you think?  It's delicious!  I think this is by far, the best lasagna that I have ever made, and this could be served, as is, as long as there is a statement saying that the pasta is a little doughy like dumplings.

Of course, because I had all of these different ingredients, I also made sarma, a Serbian style stuffed cabbage rolls.  Because the cabbage leaves have to be fermented, like sauerkraut, but not shredded, I make my own.  In the past, I was simmering a whole head of cabbage in the pickling kettle, then removing the leaves.  I found that the outer leaves, which are used to line the bottom of the pan for the rolls to go on were more like kraut, and the leaves near the center was still mostly like cabbage.  So, I removed the leaves first, and pickled in batches to get it all in.  It was a 2 day process, because you have to salt them, first.  

Sarma is ground pork, and the seasonings include mild paprika, garlic powder, salt, seasonings, and other spices such as tumeric if you wish, and I usually just use the seasoning packets, that I will keep a secret...  ;)  You also need to put rice in there, to help the mixture stick together and hold up.  I also put a little extra of the pickling juices at the bottom, so the steam can cook the rice.  Here they are, and serve with rice pilaf or corn, for a full meal.

Don't forget to put a layer of the leaves across the top, so it keeps the moisture in, and doesn't get the rolls dark or crispy.  This is something that is better the next day.  Feel free to use some sour cream to go with this.  We will be having this tomorrow for dinner, and probably Friday's lunch.  Of course, visitors will be offered food, because feeding people is the same as showing them the love.

Because not all leaves are meant for rolling, since I was on a roll (sorry, bad pun), I also pickled the rest as Korean kimchee, which uses the sriracha to spice up the fermented cabbage.  Just remember, fermented foods can help your digestive tract.  It's good for you.  So, here is my end result...  My very home made kimchee, where the cabbage heads were turned into sauerkraut leaves first, after sitting in salt overnight, and then cooked, and rolled around the sarma, and then the kimchee...

Isn't that beautiful?  Yes, I did all of this today.  Well, the suku (Italian for spaghetti sauce) was made yesterday, but the rest, including the pasta dumpling noodles, were done today.  Then the pickling of the cabbage, making the mix, and cooking the cabbage rolls, and the Korean pickled cabbage...  

I know, I am strange, because my cooking is from 3 different parts of the world, sort of, with Western Europe being represented with Italian, Eastern Europe with Serbian, and the Far East with Korea...  but, it's all good.  I was having an okay back day, though I hope I didn't over do it, in which case, I may be paying dearly for this the next day or three...  I hope not, but, glad I got this done.

So, if you are at my house, or I invite you, this means I want to love you by feeding you...  No need for anything back, just let me love you by cooking for you, and you can love me back by eating what I made for you.

 

Kitchen Lab Experiment 20162703.14 - Healthy Green Bean Casserole

Green Bean Casserole:

2# bag of frozen cut green beans
1 - 8oz package white button mushrooms, chopped
1 - 12oz can of fat free evaporated milk
12 oz water, divided
3 TBS powdered tapioca
3 TBS Maggi Super Veg soup/seasoning mix (or to taste)
French's Fried Onion

Preheat oven to 350F

In a large baking pan, place the green beans, mushrooms and evaporated milk.

Using the milk can, put about 6oz water, and the tapioca and blend well with a fork.  Pour into the pan.

Place another 6 oz water into the can, and blend the seasoning mix, and pour with the rest of the ingredients.

Bake for 90 minutes (longer for a softer bite), stirring every 20-30 minutes.  Leave uncovered the last 10-20 minutes.  Add onions on top, place back in oven, close door, shut the heat, let the latent heat brown the onions into a golden color.

Lika's Kitchen Lab: Italian Egg Rolls

For anyone new to my blog, yes, I do blog about various things, but there are two categories you'll see most, maybe three.  My passions in life to blog about:

1) Child Advocacy - There is  HUGE difference between disciplining your children and abusing them.  A swat on the hand or back side to get their attention or to let them know the seriousness of the action is one thing.  But to lock them into closets for literally hours, just to beat them for messing themselves; or to repeatedly hit, kick, punch, throw, etc. for basic offenses is overkill.  Sex abuse as well as psychological/emotional abuse are two of the most hurtful types of abuse, because you're violating their inner most person to the core.  Gross neglect can lead to nutrition and other physical problems due to lack of hygiene and skin conditions.

2) Food,  Glorious Food - Different things call for the gathering of our friends and family, and we all celebrate (or mourn) with food, to make any situation a festivity.  I love to cook.  People love to eat.  I love to feed people.  It's a perfect situation.  Which leads me to say unto you, I play with my food.  No, it's not one of those gross things.  My kitchen is a lab, to see what new things can be invented to make traditional favorites into something new and different, or, maybe it's an ethnic thing that gets made healthier (or sometimes worse but tastier) eats, while still preserving the flavors of what is considered comfort foods, which we all have those unique flavors that we are used to eating.

3) I am politically activated.  I know, duh, right?  Most people who know me know that already.  And while yes, many of my views and stances are liberal, but, I do break form and take a more conservative stance on some issues, while not taking one due to the fact that I do not have the knowledge necessary to say something about it.  The crazy thing about how I got started...  I came to the fine city of Racine, WI as an 8 year old in 1977.  The next year, I started helping with the political campaigns with my aunt, who is also my God-Mother.  I didn't learn much about the whole entire political system and how government worked, yet, but, thought it was pretty neat, that, as a citizen, even if not of voting age, could be as involved as much as I was...

Then, there was my American Government class...  Mr. Doug Lockrem taught that in high school...  Learning and reciting the Preamble of the Constitution was what got me hooked...  Here it is:

"We the People of the United States, in Order to form a more perfect Union, establish Justice, insure domestic Tranquility, provide for the common defence, promote the general Welfare, and secure the Blessings of Liberty to ourselves and our Posterity, do ordain and establish this Constitution for the United States of America."

Signed in convention September 17, 1787. Ratified June 21, 1788

The first three words is what says it all.  "We the People..."  So, from the murky waters of the swamps, through the upper crust of the perfect apple Americana, we are all able to take part in this process.  Maybe I'm just weird...  But, I use this as my inspiration to advocate for abused children, and to feed those who are hungry.

Yes, I know, I know....  I am being a tease.  You're here about the Italian egg rolls...   NOT to hear about why or how I came to be who I am...  Why I do things, and what drives you crazy with my teasers before I get to the point...  Okay, okay, you know I love you all, right?  Why do I love you so much?  Because I do, and I want to make you happy, so you can pay it forward.  So, finally, yes.  Here you go.

Italian Egg Rolls:
2# of 90% or leaner ground beef, pork, or poultry*  **
2 raw large eggs**
2/3 - 1 cup of your favorite dry cheese - Parmesan, Romano, Asiago, or any combo, depending on how stiff you want your balls.
1/4 - 1/3 cup garlic powder
2/3 - 3/4 cup parsley
2-3 TBS Basil
3-4 TBS Oregano
1 tsp salt
1/4 tsp pepper (or to taste)

Mix all ingredients together, and place  in refrigerator while you prepare the sauce.

Lika's pasta sauce (batched specifically for these eggrolls):
3 heaping TBS of minced garlic
1 medium yellow onion, minced
1 bell pepper, minced
8 oz fresh mushrooms (No shiitake, flavor clash), minced
8oz fresh spinach, chopped
18 oz tomato paste
5TBS basil
6-7TBS oregano
Red pepper flakes to taste.

In a large kettle, saute the garlic and onion until aromatic.  
Add remaining minced/chopped veggies, and saute until spinach leaves start wilting a little bit.
Put in 18 oz tomato paste, and reconstitute with 3 cans worth of cold water.
Turn up heat. Add spices.  Mix well.  When it comes to a boil, turn heat down to simmer at least 90 minutes, stirring occasionally.

Turn on your deep fryer, using peanut or canola oil.
Bring out meat mix and 15-20 egg roll wraps.
Place wrap so it looks like a diamond in front of you.
About 1/3 way in, put about 3oz meat mix (going across).
Dip finger in a water dish, wet a dot in your corner, wet sides from the opposite corner going out toward the outer corners.
Roll up, place on baking sheet.

Deep fat fry, let them drip dry on rack, place on baking sheet with paper towel, place sheet in oven on warm, until ready to serve within 45 minutes.

Plate the Italian egg rolls onto plate, serve with the sauce on top or in a small dish on the side.  Enjoy!

* For a vegetarian twist, use two (3) - eight (8)oz packages of cream cheese, softened (Ricotta works, too).
1+1/2 cups dry grated cheese
1/2 cup fresh mozzarella, shredded
1/4 cup garlic powder
3/4 cup parsley  
(Yes, use the 2 eggs), mix well, stuff into egg roll wraps, and savor.

** For a vegan twist, use 1# of Tempeh and 1# portobello mushrooms, processed through your food processor.
In place of the cheese, use raw/plain oatmeal, coarsely ground.
** In place of eggs, use 2-3TBS ground flax seeds with 3TBS water for one egg, and a plain pumpkin or squash puree for the other egg.
 

Welcome to Lika's Kitchen Lab.

I love to cook, and I love to play with my food. When you come to my house hungry, you will be fed. Something. Possibly a ready made snack, but that is unlikely unless I know a specific person wanted a certain specialty item, and I went and got it. Or, it could be one of my many tried and true meals that is sure to tickle your taste buds as well as appeal to your health conscious brain. Very possible, but, recently, it is more possible that you will get one of my inventions, that, can never ever be fully duplicated, because when it comes to these, it is always an experiment with ingredients I have at hand, and many substitutions or purposeful alterations have been made… So, it’s not suffice to say, that I run a Test Kitchen, MY kitchen is more like a Kitchen Lab.

Unless there is a guest to be impressed, I don’t like to buy ingredients that are especially specific, such as tempura batter or panko.

To make tempura batter:  3/4 cup of flour, 1 heaping tsp baking soda, 1 cup ice cold water, mix well.  Have a larger bowl with ice water in it, so the bowl for your batter can remain as cold as possible.  Dip your favorite veggies into it, and deep fry in Canola or peanut oil.

For Panko (a Japanese style bread crumb, usually coarser than usual):  For a finer grind, take some bread, *I just save the ends/heels of my bread loaves, and keep them in the fridge in a tight container*. Grind in a coffee grinder, lay it out on a cookie sheet, and put in a low oven, usually about 150F until dry.



For a coarser grind, use a compact food processor for your bread slices, and dry in a low oven in the “keep warm” part of the temp.  When using Panko style bread crumbs, make sure your meat or what ever you are making is patted dry, dip into an egg/water wash, dip into flour, dip into egg wash again, then into the bread crumbs.  I believe this action is called dredging, because you literally dredge it across the different mediums to make that nice crispy outside.



I use these.  A lot.  I actually like having 3 of the coffee grinders, and 2 of these types of food processors, because I end up being able to punt in a pinch when I need something now, and don’t have time to go to the store.  One grinder is strictly for coffee.  Another is for grinding fresh spices, and another for the bread or cracker crumbs I use in various things.  The processor is nice to do individual smoothies as well as to get that coarser chopping for cooking.

Anyway, last night I made Sesame Chicken, veggie tempura, and Miso soup.

My sesame chicken:  1.3# boneless, skinless chicken thighs (or breasts), fat trimmed.  1/2 of a small container of the Domino’s Poblano – Mango dipping sauce for the drummettes and wings.  1.5 TBS sesame oil.  3 TBS Kikkoman soy sauce.  4 TBS cooking sake (or a very dry white wine will also work).  3 TBS mirin (or just mix 1 TBS honey with 2 TBS water).  Mix well. Marinade for at least 20 minutes.  Add the white of 1 egg or 2 (save the yolk for making French toast tomorrow). 7-10 minutes before deep frying, add 2-4 TBS of corn starch (or powdered raw tapioca).  Deep fry until golden brown.  Let drip.  Enjoy.

Veggies for tempura:  Get creative.  Basically, everything is what ever YOU like.  My suggestions are:  green onions, cut into 1.5″ length; sweet potatoes cut in rounds or half rounds, about 1/6″ thick; asparagus, about 1.5″ long, carrots cut into 1/6″ thick & 1.5″ long; button or baby bella mushrooms quartered; string beans (green or yellow); broccoli florets; egg plant (same like sweet potatoes); zucchini, 1/4″ x 1.5″; lotus root; snow peas; kohlrabi; basically, anything…  Shrimp and minnows are good proteins to also use this same mix with, or even panko.

Dipping sauce for tempura:  2 containers of the Domino’s poblano & mango dip, 5 TBS soy sauce, 1 cup dashi (reconstituted, about 1 tsp – 1TBS dashi with 1 cup water), 3 TBS honey.  Simmer 10 minutes, cool to room temp.  Use shredded daikon (Japanese radish) and a little shredded ginger root as garnishes, if desired.

Miso soup:  4 cups water, 4 TBS dashi, kombu kelp or wakame seaweed to taste, miso paste (I like the red, but any type is fine) a large dollop or  to taste, cubed tofu (make sure you wrap in paper towel to get extra moisture out, first), and cabbage leaves, cut up.

Serve with steamed rice, and enjoy.  Bon Appetito!

My Crazy Aspirations: How They Came...

Just as a little background, that may not really be about my aspirations, but, is very telling in the fact that these would be considered obstacles. The phrase, “Sticks and stones may break my bones, but words will never hurt me” is not a true sentence. At all. My broken bones made by sticks and stones will heal. But, words often have more bite than the physical condition, and can ring loudly inside your head. Try to imagine your own parents, from day 1, telling you that you are not smart enough, not fast enough, not good enough, not talented enough, not hard working enough… Literally, everyone else was better than me, smarter than me, more talented than me, worked harder than me, and this wasn’t just a phase, this has literally been since before I was born, until about 3 or 4 years ago… Even now, others are a higher priority, but, that is okay… Now. Many of these people are in much more dire need than myself. I was born in Tokyo. My mother brought my sister and I here, to S.E. Wisconsin, where my grandparents, aunts & uncles, cousins, etc. were, when I was an 8 year old. The first 4th of July parade I remember watching here in good ole Racine, WI was that summer in 1977. While I don’t remember specifics, I do remember seeing a LOT of marching bands, drum & bugle corps, and there was LOTS of music. What I DO remember clearly, is stating that some day, they would all watch ME in that parade someday, and everyone laughed, either stating that I could only wish… Or how cute I was being… So I get patted on the head, and basically no one believed I would be serious about any of this, since I did not even play an instrument… Today, a kazoo band can be in the parade. A couple of years later, when my mom was a student at UW-Parkside, as a double nursing student (through the St. Luke’s School of Nursing) and wrapping up her BA at the university to finish her history degree, I remember going into the theater during one of my mom’s night classes to watch the Wind Ensemble band concert there. At that time, the theater was more geared toward the dramatic arts, it was considered top technology when building it. I had softly stated that I wanted to play on a stage just like that, which also came with laughter and a pat on the head, as if I was not serious… Once, I even mentioned that I would be paid for my efforts, and of course, I could not possibly be serious, then, either, and, it was again, another thing of silly child’s play which would never pan out… This was my reality. From birth through much of my adulthood so far. Yes, even from family, who wanted to push me into being a preschool music teacher, or a day care worker, because I love small children. That type of position never interested me. At all. So I didn’t go there. Anyway… Fall of 1979, entering 5th grade, I was at one of those meet ups for students interested in learning how to play a wind or percussion instrument. I wanted to play drums, but was told NO! I looked at the trumpet, and after being asked to take a deep breath and show how to expel it, the guy wasn’t impressed, I guess I had too much breath control, or something… I was scolded for not knowing enough to buzz my lips. As if I would know? There was a flute. Not interested. An oboe.. too delicate… I walked over a little more, and saw this long, black, sleek instrument with shiny silver keys… I knew that was mine at that moment. It was a B- clarinet. And I got it. During school, I was timid playing, especially since I’d gotten mine late… But, the fact that I’d always been musical, it didn’t take long for me to actually catch up. Even through 7th grade, I was timid. I had wanted to join the marching band then, but we were moving, so the answer was no. The next year, in 1983, coming out of 8th grade, I was able to join, but, not without the lecture about how I am clumsy, and how if I commit, I have to stay the whole season, and you know the deal, and of course, no one thought I could do it. Memorial Day – 1983 – Opening act for the parade, to end in the cemetery for the ceremony… Not anything big, but, I was in step, in line, and I played. I did it. The season continued, to the July 4th parade, the 4th Fest field show, the whole season, and I made it through each and every show. It was awesome to be able to take part in something that great. The energy from the out door field, the audience in anticipation, the electricity bouncing back and forth… And I was a part of it. Each day, I’d not only go to rehearsal for 4 hours a day M-F, I’d also practice at least that much on my own. The next summer, I went back, got to jam it out again. The third year, I tried out for the Color Guard portion, and was not accepted. But, I had the option to join the drum-line, so I did. :) Played cymbals for 2 summers, and helped load the drum equipment back and forth, and my 5th (and last, because I was a graduating senior) year, I was up in the drum pit. This was totally awesome for me. yes. me. The 8 year old that had gotten laughed off of the family parade spot, actually marched the parade, 5 years in a row, and did a whole summer of field shows in competitions. Me. The clumsy kid, who wasn’t good enough, actually did it. Whose laughing now? After graduating, I’d gone to, guess where, UW-Parkside, where I continued to play my clarinet, more often than not, and eventually played both the clarinet AND the tenor saxophone with the Wind Ensemble, and the sax in the jazz band… On the stage that I had stated I wanted to play on… So, it wasn’t someplace big, just the local commuter’s university, but still. It was a stage that had a little bit of recognition in the community. I’d practice for hours and hours at a time, and I’d practice until my lip couldn’t sip anything out of a straw. And yes, it paid off. Any questions yet? I’d finally finished, and then graduating in June of 1995 with my B.A. in International Relations with a minor in Political Science, I’d been on the Sister City Counsel, and the next year, played with the Racine Municipal Band. And, voila… It wasn’t much. For a weekly 3 hour rehearsal, and a weekly concert over the summer at the local zoo, I was getting paid about $35/wk. So it was only a few bucks. That is okay. It paid for my gas, and that was good enough. So I aspired to be able to take a part in the local music scene, and sure enough, yes. They came to be. I answered everyone’s laughter and questions, but proving them wrong, that yes, I really DO have some talent, even if I didn’t take it any further… My best moment though, was not at a public performance. It was my final jury on my clarinet, that I’d finally started taking lessons for, at age 22, while a student at Parkside. All who take private lessons have kind of a “final exam”, where at the end of the semester, you play in front of a panel of professors. This panel is called a jury, with up to about 5 or 6 music professors filling out a sheet to let you know their assessment in my performance… I was up in front of my lesson teacher, who was the Jazz Ensemble conductor, my Wind Ensemble professor who basically watched me grow up from this shy 18 year old girl, to a 26 year old youthful woman, and the percussion instructor… I was a bit nervous, since I take some liberties in my interpretation, and let the feel of the music (by me and my accompanist) dictate if the tempo remains a rigid thing, or to let it take it’s natural course within certain parameters… In the end, as a graduating student, there was nothing to worry about… One of them wrote that I’d put too much dynamics and that I could have kept it a little bit tame. The next one said I had nailed it just right, and that it was a perfect execution of the piece. Finally, another review of doing MORE with the dynamics and making it more expressive, but, that it had been the best I’ve done yet… And that was the one I did on my brand new Leblanc Sonata – a lower end professional clarinet, I think it was at the time… And to think I went from the plastic Vito (student model) in 5th grade, to getting a Noblet (intermediate level model) for my 16th birthday, to my self bought LeBlanc Sonata… All from the same company, LeBlanc makes all 3 lines… A funny thing… when I had gone into the music store to buy it, the guy there showed me 3 different kinds, and said if I couldn’t figure out which one, he had a couple more… thing was, I started with the Buffet clarinet, which is considered to be the highest top end, but, didn’t feel right in my hands. The next one was a Patricola, or something? Well, it wasn’t so bad in my hands, but, I did not like the tone quality as well. With the Sonata, it was almost as if putting it together to test it out was the engagement, and, so, I had decided, in 5 short minutes… I come out, the owner thinks there is something wrong. I say no, I want the Sonata… the marriage is done. I still have it to this day. <3 Success story of the day, and it all came to be to my satisfaction. My final student performance – Mozart’s Clarinet Concerto – 1st movement – I had a pianist, not an orchestra… https://www.youtube.com/watch?v=sSUqYbWSOkQ