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Part 2: The HeatCageKitchen Christmas!

Hello, again, Dear Readers:

I’m sorry I dropped the ball again. . .but there’s more to tell about Christmas dinner. And dessert, of course!

If you’re in the US, you’re likely freezing your butt off. I know I have been, but heck, I love it. I’ve got firelogs, and the little laptop in the living room with the fireplace burning all day long (including early this morning.) It’s been raining in addition to being cold, so there’s been coffee, tea, yeast-free hot chocolate and more tea.

And if you’re Down Under, you’ve got shrimp on the barbie. Enjoy them for me, OK?

On the sewing side, I finally finished the hot/cold grocery bag LAST NIGHT. (On the pattern, it’s bag E.) What I’ll show you is the prototype for the planned gifts for Neighbor K and Neighbor R that didn’t happen. First, I used up some denim that R had given me a few years ago, because I thought it would be great. Nope. Too thick. Then I couldn’t sew on the Velcro, even with the help of a friend who sews.The bag has actually been stitched up for quite a long time. So a few months ago in Joann Fabrics I came across contact cement. Hey–my Dad used it all the time on stuff! So I bought a bottle (with a coupon, of course) and finally, yesterday, I finished the darn thing:

The Hot/Cold grcocery bag, Butterick #5338

The Hot/Cold grcocery bag, Butterick #5338

I had to wait until I could work outside, and the rain has stopped for a few days. Contact cement has some mind-bending fumes, and I can’t afford to get bended, you know. This is the side of it:

That little flap holds it onto the rack that the bags sit on. Neat, huh?

That little flap holds it onto the rack that the bags sit on. Neat, huh?

This is the inside, though this is one time it doesn’t look like the pattern envelope picture. Hey–at least it’s not a cocktail dress:

The hot/cold quilted batting that will, hopefully, keep milk cold and a rotisserie chicken hot on the way home.

The hot/cold quilted batting that will, hopefully, keep milk cold or a rotisserie chicken hot on the way home.

Next time I go to Trader Joe’s, or even HEB, I’ll give it a field test and let you know how it works. That inside fabric is $10 a yard–it better work great!

Now to continue with the holidays. . . .

So I wondered what to have for Christmas dinner, and despite my love for roasting turkey, I went with chicken. Specifically, two small organic chickens, and a recipe from Suzanne Somers’ Sexy Forever Recipe Bible, called Zannie’s Perfect Roast Chicken. It really was, and simple, too. After rinsing them off, you rub some garlic on it, there’s lemon, onion, and a bunch of herbs. Oh, heck, let me show you–this is the actual recipe from the book:

This is actually one of the pictures--I don't know her personally!

This is actually one of the pictures–I don’t know her personally!

Two organic chickens piled high with herbs and stuff.

Two organic chickens piled high with herbs and stuff.

I took out my really big roasting pan and went after it. I topped it with slices of butter before putting it into the oven. I left it completely alone in the oven. And after two hours, I had some delicious chicken that I enjoyed for quite a while:

Some of the best chicken ever.

Some of the best chicken ever.

While that was in the oven I was making some of my favorite sweet potatoes, and also made a complicated but interesting dessert involving gelatin. I showed you the finished product in the last post, but this is the long process to make it.

You can find the recipe for Cafe Gelatin here, and my comment at the bottom from the first time I made it.

The first layer is a espresso panna cotta layer, which involves ground espresso and filtering it through cheesecloth.

Filtering the espresso panna cotta layer

Cheesecloth filtering

Because you use real ground espresso in this, not instant, and you don’t want to crunch down on a coffee ground. Next up is the absolutely vexing espresso gelatin layer:

This is what will be diced and added to the top later

This is what will be diced and added to the top later

 

I say “vexing” because if you scroll past the recipe, you’ll see my comment from 2008, the first time I made this recipe. Unfortunately, the same thing happened this time–needs a little more gelatin than the recipe specifies. I could do it for the stuff in the baking dish, but it was a bit too late for the stuff I poured into the glasses:

You can't see the dark brown espresso gelatin layer here.

You can’t see the dark brown espresso gelatin layer here.

The espresso gelatin layer doesn’t set like it should because there isn’t enough gelatin in it. Like the last time, I re-boiled the remainder, added a bit more, and set it back in the fridge for later.

Now to make sure each glass came out exactly right, I used a good ol’ Pyrex measuring cup:

Never underestimate the power of the right measuring cups.

Never underestimate the power of the right measuring cups.

I know, people might eyeball it, but even though it was for me, I wanted to make absolutely sure it came out as good as I could get it.

Now, in between each layer, it had to go into the fridge to set, so I covered them with plastic wrap just in case:

The espresso panna cotta layer, going into the fridge

The espresso panna cotta layer, going into the fridge

Of course once that’s set up well, you add 2 tablespoons of the espresso gelatin layer on top, and let that set. Then you get on with the vanilla panna cotta layer, and when the time is right, strain that with cheesecloth like the first layer, and pour a quarter cup into each glass, over the espresso gelatin layer, like this:

This one came out perfect.

This one came out perfect. Sort of.

Since the espresso gelatin layer didn’t set up well, I had to be VERY careful pouring in the top layer, or the espresso gelatin would bubble up, just like the first time, and not make it as pretty. Are you seeing the problem?

You can't see the dark brown espresso gelatin layer here.

You can’t see the dark brown espresso gelatin layer here. Darnit.

So I poured each quarter cup in by tablespoons until it was done.

I know, you’d think I was serving Christmas Lunch to HRH Queen Elizabeth. No, just me. But I want to get it right, because it’s SO good.

So back into the fridge they went for longer, and the rest of the espresso gelatin was firming up too. Meantime, I made my favorite Spicy Sweet Potatotes with regular paprika and no cayenne. When those were done, so was the chicken:

Some of the best chicken ever.

Some of the best chicken ever.

So while Queen Elizabeth might not have been impressed, I thought it was pretty tasty and was pretty darn happy with it. And of course, at the end, I ran a knife through the espresso gelatin in the baking dish to make tiny dices, and fixed up the final part of the delicious sugar-free dessert:

Ahhh. . .finally!

Ahhh. . .finally! Definitely NOT Jell-O.

Yes, eventually, it was worth it. Had I gotten up earlier I could have been done earlier, but you know how that goes.

Neighbor R wasn’t home, but K was, and I offered her one. (I had six. She got a perfect looking one.) She didn’t have it right away, but I did point out that it was made with Somersweet, so no guilt. A day or two later when she finally got to it, I got a text message: “Excellente, chica!” She loved it. And rightly so–it’s a nice, refreshing dessert that even works on Christmas.
Now that the holdiays are over, we’re all on diets again, right? I am, actually, the yeast-free diet that I’ve written about before. Why? Heartburn. . .but I was sick in October, so the antibiotics started that process. Then all the dairy, sweet stuff. . .well, you know. Sugar feeds yeast, that’s all I’m saying. . .so I’m back on it with some Yeast Control and missing the milk in my coffee already.

I’ve got more updates coming soon. Happy New Year!!

 

 

 

 

 

 

 

 

Happy New Year!!

Good evening, Dear Readers:

Did you have a great holiday period? Even good? Did you eat some good food? Great food? Of course I did! But I hope everyone enjoyed everything, even if you’re groaning about it now. It was delicious, but we move on to better eating and exercise, at least for a while.

The big holiday is over, and now everyone is trying to figure out how the heck to get back into their clothes that are suddenly tight. Well, you’ve got options: yoga, walking/running, weight training, Pilates, take your pick.

I am in pain. My feet hurt, my elbows hurt, my shoulder hurts, my back hurts, and yes, my butt hurts. For the last two weeks I have been doing what most people call “spring cleaning.” I figured that nobody was doing anything in the corporate world (including marketing departments) so I took the two week holiday period and cleaned the closets, my desk, all of it. The process of cleaning started because Neighbor K was worried about all the fabric and the possibility of another mouse in ‘da house. Well, all the fabric scraps are now sealed into huge Ziploc bags, patterns all went into huge plastic containers with click-to-seal tops, and then. . .the closets needed cleaning. The bathroom needed a cleaning and re-arranging. The kitchen, with the exception of the pantry, also got a once-over. Then the desk area, including the filing cabinet. The living room, the bedroom, and then finally, carpet cleaning. I also had to clean dog and cat hair from the carpet cleaner, since Neighbor K uses it occasionally and buys the soap for us to use. (That’s nice of her!)

I made five trips to the Salvation Army on NASA Road 1, the last one being today. After the third trip, just for fun, I did a bit of shopping and found a fabulous pair of knee-high boots with heels on them that actually FIT. My calves are large from years of walking and driving a 5-speed manual transmission, so most knee-high boots don’t fit me, much less with jeans on. They were not expensive, either, and look like they were never worn. The no-slip rubber soles make them safe. A dose of shoe polish made them look fantastic. I’m going to town tomorrow, and I think I’ll wear them with that new Guy Larouche jacket I finally finished New Year’s Eve.

Finally--3 years later!!

Finally–3 years later!!

Yes, it’s supposed to look like that. Check out the pattern if you don’t believe me.

It’ll be cold enough.

I also went to Half Price Books twice, returned an old cell phone to Verizon for recycling, and put out several extra bags of trash, including two huge bags of shredding. I can’t believe I still had old stuff that should have been discarded and/or shredded a long time ago, but I keep finding stuff to get rid of. Friend of the blog ND has also been going through boxes that she hasn’t looked through in years. She said it was the track of her life, then realized that if she didn’t make it home one day, her family would find all that stuff. I reminded her that if there’s anything she doesn’t want anyone to find, now is the time to get rid of it–while she still can!

So now the whole HeatCageKitchen headquarters is neat and organized for 2015. Soon I’ll be working in the garden, which, surprisingly, is now free of weeds since my August experiment with non-toxic weed killer. I just noticed it the other day–a little grass, but NO WEEDS. Hot DAWG!!

I have a confession: I did indeed make the biscotti I blogged about right before Christmas. I got up Christmas morning and made them first, carefully dipping them into the chocolate and carefully sprinkling on some French grey sea salt just like in the picture.

I told you I made some.

The exalted biscotti

Guess what? They were AWFUL! No joke–they were OK before the chocolate dip, but once I finished them off, yuck. They just did NOT entertain my palette. So, my apologies. I had planned to give some to Neighbor K, but that idea tanked quick. I ate them, but mostly to get rid of them. K says they are awful because they are gluten free. Oh, well.

On a recent trip to a local go-to grocery, I saw this sign:

Seriously?

Seriously?

Please explain to me how bananas are “no gas.” Bananas are high in starch/sugar, which is the best way to get gas. A bit like “cancer cures smoking,” isn’t it? But I’m sure a number of folks believed that one, considering what store it was in.

So, let’s start with Christmas lunch, which I enjoyed by myself while the all-day Doctor Who marathon was on. The recipe was Gingery-Hot Duck Salad from Nigella Lawson’s book Nigella Bites. It was partly exotic and partly to use up this duck I bought months and months ago and has been bouncing around in my freezer until I figured out what to do with it. Quack:

IMG_1622[1]

Yes, from American raised duckies.

The instructions on the duck breast call for scoring the fat, so I did as I was told:

It's about the size of a chicken breast, really.

It’s about the size of a chicken breast, really.

And put that baby in a fry pan, skin side down:

IMG_1627[1]

Now it gets interesting, doesn’t it?

While that’s going on, you get on with the salad part. You can find the link to the recipe here, but I will tell you that the American version of the book calls for “one small red chili, finely chopped.” Well, I couldn’t seem to find me a red chile, so this is what I ended up with:

The infamous Scotch bonnet, which is one of the hottest peppers available.

The infamous Scotch bonnet, which is one of the hottest peppers available.

Chop that baby up good:

I even used a knife like Nigella uses! (But that's not one from her collection.)

I even used a knife like Nigella uses! (But that’s not one from her collection.)

Here’s a tip: after handling hot peppers, don’t touch your eyes for any reason. If you do. . .get an eyedropper with milk, and use it. No kidding. If you’re not alone, get help–an eyedropper full of any kind of dairy milk, and drop it in your affected eyes. How do I know this? I had to look it up on a mobile device while my eyes were burning. I did it once with contacts in my eyes, too–and saved the contacts, thank heavens.

Well, anyway. . .you get on with the dressing and the salad part:

Salad!! My favorite!!

Salad!! My favorite!!

The pepper is well chopped, so it’s distributed into the citrus-based dressing. I actually bought some Thai fish sauce just for this recipe; it’s not expensive, and I found it in HEB so I didn’t have to go to Hong Kong Market. Woo hoo!

Duck is not like chicken. Blander, with a slightly gamey taste. I’ve long wanted to cook duck for Christmas, and a whole one was a bit on the high side for me. No matter, I’ll do it one day–just not in a Suzy Homemaker oven.

No, I didn’t get any more Suzy Homemaker appliances, but I look at them every day. I bid on an absolutely pristine Super Grill last weekend but didn’t win it. RATS! Sold for $20 plus shipping. Next time. . . .

I asked Neighbor K if she’d like to have some Christmas lunch, but she declined. (The GER was also invited and declined, he wasn’t feeling terribly festive. Then again, he rarely is without beer.)

So what was for Christmas dinner?

That will be the next blog post, possibly tomorrow. But I’ll leave you with a preview, one of the finished Cafe Gelatins I made just because I wanted it again. Sugar-free and delicious, but a LOT of trouble. I’ll tell you about it next time, too. Take a look:

IMG_1639[1]

I don’t have the fancy $130 per stem wine glasses Martha Stewart used for the photo shoot. Mine are $9.50 a dozen from IKEA. But no matter, they worked just as well. I did offer Neighbor K one, and she accepted. She ate it a day or so later, and texted me that it was “excellente, chica!” Something like that. In other words, she loved it. Me too. Neighbor R was gone for a week, so I sorta finished them off before she got back. YUMMMmm. . . .

I did talk to my sainted aunt a day or so after Christmas, and tried to describe this to her over the phone. She has no computer, so emailing a picture is not an option. She said, “well, I have some sugar-free Jello I can make!” No. . . as I’ve said before, I don’t *DO* Jello. But Auntie doesn’t read this blog, either.

Oh, and dinner was also roast chicken, but not just any chicken. But you’ll have to wait for the next blog to hear all about the Cafe Gelatin and the roast chicken.

Happy New Year!

HeatCageKitchen Sunday

Hello, Dear Readers:

Sorry it’s been so long; I get a topic in mind and have something else I gotta do.

Would you be interested in HeatCageKitchen videos? I’ve set up a YouTube channel for it, and have a video up now of Jezebel eating hot wings. More on that later. You can see the video here. I just added it to have something there; it’s 7 seconds long. Keep reading for more on how I came to share hot wings with the cat.

Let me know what you think about seeing HeatCageKitchen videos:

[polldaddy poll=8307289]

 

While I’m off doing the copywriting side of my life (nothing great to report yet), I’m also giving consideration to important issues of the day for foodies.

Why are hot dogs sold in packets of 8, but hot dog buns are sold in bags of 10?

A quick update on the garden: I’ve made pesto! Three of the cut stems are re-growing basil leaves, so there is the possibility of one more pesto batch before it goes south, but we’ll see.

Nearly three feet high!

Nearly three feet high!

Washing them before drying in the salad spinner

Washing them before drying in the salad spinner

Ahhh. . . .pesto.

Ahhh. . . .pesto.

I think I'm set for a while.

I think I’m set for a while.

And you’ll notice that I finally realized that small, square containers are a better idea in a small freezer. If there’s more basil, I’ll buy one more to make that last batch.

The four Meyer lemons are huge, and two are still turning yellow VERY slowly. After I picked the bell pepper, I found another one growing. I’m still waiting to see more of the Hatch/Anaheim chile peppers, but nothing yet.

Meyer lemon, slowly ripening. I can't wait!!

Meyer lemon, slowly ripening. I can’t wait!!

My new little green bell pepper. Isn't it cute? It's growing up so fast.

My new little green bell pepper. Isn’t it cute? It’s growing up so fast.

I used the one Hatch/Anaheim chile pepper along with the bell pepper in Eggs from Hell, out of The Yachting Cookbook I mentioned in the last post, since I used up all the cans of chiles I had. Shouldn’t have used two cans the first time; but I’ll get more one day. I like them canned chiles, they’re convenient.

Last weekend I headed to my local HEB for a supply run, and while walking in, was treated to the delicious smell of something being cooked by the door. As I made my way through the produce area and beyond, I was greeted in the Deli by a nice lady named Phyllis who asked me if I’d like to try one of their Tabasco Hot Wings–with a $2 coupon. I asked, as usual, “what’s in them?” She said that they were not battered, just marinated in Tabasco and quickly fried. I read the ingredient list and didn’t see anything “offensive” in the small type. I couldn’t resist one, and fell in love with them. I got the rest of my stuff and went back to the Deli, where Phyllis was handing out samples and wine as well I passed on the wine but was able to talk her into a second sample. I did tell her that I would eat them while driving, but since I drive a stick, that’s not practical. But when I got them home, I put them on a small baking sheet and turned on the toaster oven at 200F to keep them hot, then dealt with the rest of the shopping.

It’s a regular Sunday item through football season, but if you’re like me, you’ll think, who cares? I’m not dissing football, but I’m not someone who watches it all the time. I’d rather sew. . .and I’ll be working on quilts one of these days, too, hopefully using up most of the fabric pieces I’ve been hanging onto all these years. The little projects like the coffee cup cozies are just not using them up fast enough. (I think I finished someone’s Christmas present Saturday night, but don’t quote me on it.) So on a Sunday, if the Saints are in the Superbowl again, I’ll watch it, but otherwise, I’m not all that up for it.

Unless he’s handsome and a good kisser, of course.

After everything was put away, I turned my attention to the hot wings. Hot from the oven, but not burning hot from the Tabasco, I dove in. And then there was a little furry presence at my feet. . .oh, she’s so cute, so I shared some of my Tabasco Hot Wings.

That was a mistake. She went bonkers for it, and demanded more!

In the end she and I both happily had a belly full of chicken and enjoyed the heck out of it. Now she thinks anything I do on the counter, from making coffee to washing dishes, means there’s food she should be having.

I’ve had a rough weekend, and today I decided to go back to HEB for more of them hot wings. And there they were, at the front door, cooking them up, complete with a $2 coupon. Hot dawg! I picked up the one with the most in it and went inside to get the rest of my stuff.

I saw Phyllis, she was handing out ice cream samples today; the people offering hot wings weren’t as friendly as she was. I passed on the artificially flavored banana nut for the vanilla. It was just a small scoop, but she did offer to top it off with WINE. Peach Moscato, to be exact. No kidding, that was one of the demos today. If I wasn’t driving, I would have. Twice.

HEB was busy today, what with all those folks buying hot wings, so I ducked into the “15-items-or-less” line. Well, I had less than 15 items, so I indulged myself. During the transaction, I happened to look at the label again, and in the teeny-tiny print, right before my cashier Kylee ripped off the coupon, I saw the words I did NOT want to see.

Wheat flour.

AAAHHHHH!!!!!  Oh, @#$%!

I was at the point where not buying them would make me a big pain in the butt, so paid for everything and took them home for the last time. Yes, they tasted REALLY good, and Jezebel again was getting up in my grill to get some, hence the video.

We finished them with Jezebel practically jumping in my lap to get some. Those were the last ones.

I opened up a couple of cookbooks and discovered in one of the Wheat Belly books a comment about how gluten/wheat flour is used as a thickener in the sauce that goes ON the wings. They weren’t battered, but the sauce is where the flour was. I can’t tell you how disappointed I was, but I did make them myself one more time. And yes, I shared them with the fussy old cat.

So, lesson learned. . .READ LABELS! You never know what you’re getting.

Enjoy!

 

 

 

 

 

Hatching Time!

Hello, Dear Readers:

I got a couple of new followers from my last post on vinegar, and a great comment from blog friend Aunt Kathy. Welcome to my humble little foodie blog!

I should give you an update on the HeatCageKitchen garden: it’s growing stuff. Not much, but growing stuff. I’m going to be getting some bell peppers this year!

It's a pepper! With more on the way!

It’s a pepper! With more on the way!

No tomatoes or limes, but there are four, count ’em, FOUR, Meyer lemons growing out there. They’re green right now, and getting bigger all the time. I was hoping for more, but four is better than nothing, right?

Two of the four anxiously awaited Meyer lemons. Pictures when they're ripe.

Two of the four anxiously awaited Meyer lemons. More pictures when they’re ripe.

My recent garden weeding did some good, but the weeds are getting back into the green onions. Long as you know which plant is which, you’re good; make sure you don’t get some weird stuff in your pesto, you know? I need to get back out there and pull more weeds out again. Darnit.

I’m tellin’ ya, green onions are so easy to grow–cut the white, rooted bottoms off the ones you get in the grocery store and stick them in some soil. They grow–just cut off what you need, don’t pull them up. The ones I’m growing have been in that same pot for 4 years. They were the big ones, but they grew back skinny. I don’t care, either. Sure, green onions (aka “scallions”) are relatively inexpensive, but when you want to make your favorite recipe that calls for them, isn’t just easier to go out to the garden and cut them for free?

Scallions. . .along with the green, green grass of home.

Scallions. . .along with the green, green grass of home. And one of my clodhopper slippers.

And one more garden picture, the surprise Anaheim chili pepper I didn’t know about until a few days ago. Woo hoo! I just went out there to water and noticed it growing. Well, it’s all green, you see. . . .

Surprise! More of these babies coming, too.

Surprise! More of these babies coming, too.

Chile peppers of all kinds are prevalent in the southwest, from the popular Jalapeno to the Serrano to the Scotch Bonnet. We love chili peppers in this part of the country. (But I do not like burning hot food, ever.) In fact, I saw some “Jalapeno Poppers” in the meat case at HEB just the other night. They’re stuffed with cream cheese and wrapped in bacon. No, I’ve never had them, not interested.

If you’re not in the Southwest, you might not know what I mean when I say “Hatch Chiles.” Well, let me tell you all about it. . .March of 2012, I was on a week-long trip to Albuquerque, NM, when a man my colleague was talking with on the plane told us about the “chili sauce” that they put on everything in New Mexico. He said, “You have to watch out, because they’ll put it on ice cream if you let them!” We said goodbye to him, as he was going to get a rental car to drive to Durango, CO, which he said was easier than flying to Denver. We heeded the warning and were aware of it whenever we went to eat somewhere. And he was right, we were asked, “red or green?” in several eateries.

I’d first heard of the Hatch chile when Central Market came to Houston in 2001, when they do their annual “Hatch Chile Festival.” In other words, when the chiles are ready and come from New Mexico. Even though I’d lived in California for a couple of years, I wasn’t in LA and just never heard of them. At that point, HEB and Central Market have nearly EVERYTHING with Hatch chiles in it. Salsa, mayonnaise, bacon, tortilla chips, cheese, salad dressing, bread, burgers (beef and salmon), kabobs, and heaven only knows what else they can find a place to use them. They may have had some Hatch in the Jalapeno Poppers, too. Don’t believe me? Take a look:

IMG_0778[2]

No kidding, they sell this at both HEB and Central Market.

No kidding, they sell this at both HEB and Central Market.

Like cherries, Hatch chiles are not available for very long, so that’s why they make a big deal about it. And unless you have actually been to New Mexico, love this kind of stuff or otherwise jumped on the Tex-Mex bandwagon, you likely will say, “Meh.” You can read more on Central Market’s blog post on Hatch Chile Peppers.

Now, if I were of a mind to do so (and not on the yeast-free diet right now), I’d so make these:

Don't these look DELICIOUS?? I'll make them, one day. . .but I'll post the recipe just for you.

This is Primo Picks, a little magalog that goes out separate from the HEB sales flier, with recipes and introducing new products. Don’t these stuffed Hatch peppers look DELICIOUS?? I’ll make them, one day.

This type of chili can grow to be a good six to eight inches long, and ranges from green to red and warm to medium-hot, depending on how long it’s been on the tree or in the grocery’s produce section. This is what they looked like the other night in HEB.

The magical mystery fruit, Hatch chile peppers

The magical mystery fruit, Hatch chile peppers.

However. . .

Doing a little research, just a little, told me something I didn’t know before. I think I’ve mentioned meeting cookbook author Robb Walsh a couple of years ago at the Houston Metro Food & Entertaining Show. I bought his book, The Tex-Mex Cookbook, at the show, and asked him to autograph it. Well, of course he did!

Me with Robb Walsh, the author of The Tex-Mex Cookbook, September 2011.  (I wasn't blonde; I was using a different kind of hair color that washed out quickly.)

Me with Robb Walsh, the author of The Tex-Mex Cookbook, September 2011. (I wasn’t blonde; I was using a different kind of hair color that washed out quickly.)

I took a peek at the index, and whatddaya know, on page 7 it talks about Anaheim chile peppers. The name comes from the cannery opened in Anaheim by a farmer named Emilio Ortega who brought the pepper seeds back to his native California from New Mexico, where they thrived.

REALLY??

You’ve heard of Ortega Mexican Food, right? No kidding, the same company that produces the tortilla shells, taco sauce and canned green chiles is the company that named them “Anaheim chile peppers.” The chiles were usually preserved in glass bottles, but they were cumbersome. Emilio Ortega figured out how to use cans, and you can still buy those same canned chiles today (although the Ortega Family doesn’t own it anymore.)

How about them apples?

Now, take a look at the Hatch chile peppers again:

The magical mystery fruit, Hatch chile peppers

And get a look about 50 feet away in HEB at the Anaheim chile peppers in HEB, same night:

Look familiar?

Look familiar? Right there above the tomatillos. . . .

Yes, Dear Readers, they are the same thing. One batch is now on sale for 78 cents a pound until August 12th, the other $1.98 a pound, available year-round. (I don’t normally buy a pound at a time.) And I’ve got one growing in the HeatCageKitchen garden, too, and I hope more to come.

Well. . .it’s not exactly Watergate, but there’s something you didn’t know before. Still, it’s an industry New Mexico is proud of, and rightly so.

Now when we were in Albuquerque, one restaurant we visited called Roma’s had these on the tables:

At Roma's in downtown Albuquerque.

A reminder to buy American!

Despite suffering from altitude sickness most of the time I was there and a couple of other things that got under my skin, I can honestly say Aunt Ruth and I really enjoyed it–the conference, the people we met, and of course, the FOOD!  I would love to go back to New Mexico one day and visit for the whole week, but that’s going to be a while. I also hope to go back to Arizona one day, where I went exactly one month after returning from Albuquerque.

Now, seeing as it’s summer, I’m going to tell you WHY I like these Anaheim/Hatch peppers. Salsa. Not just any salsa, either.

Back in 1991, a couple of years after leaving California but just before I started at Tulane University, I saw a book called The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman. Such a cool cookbook, and very California, right? Well, I borrowed it from someone who moved away and we both forgot about it. I’m sure he didn’t miss it, and I’ve still got it.

My favorite recipe from this book is Orange-Onion Salsa on page 49. I made it once and have loved it ever since. The recipe also says you can use grapefruit in place of the oranges, so I’ve made it frequently to use up the grapefruit on my Butsudan. Just a few ingredients, and you can be dipping away in no time. Heck, I just eat it with a spoon!

Orange-Onion Salsa (makes 2 generous cups)

  • 2 large navel or 3 to 4 blood or Valencia oranges OR 2 large grapefruit OR 4 small grapefruit
  • 1/2 cup diced onion
  • 1.5 tablespoons chopped Anaheim chile pepper
  • 2 tablespoons cilantro leaves
  • 1/4 teaspoon ground cumin (comino)
  1. Peel the oranges (or grapefruit) and cut into 1/4-inch dice, removing any seeds as you go.
  2. In a bowl, mix together the oranges (or grapefruit), onion, chopped chile pepper, cilantro and cumin. Serve right away, or cover and refrigerate; use within one day.

That’s all for now, but next up I have some updates on gluten-free, including <cough> government regulations on gluten free anything. But most of it is good.

Happy Dining!

 

 

The Post for Neighbor K

Happy Friday, Dear Readers!

I hope all is well with everyone. It’s been a busy week, but I hope everyone is well and enjoying the sunshine. Remember it wasn’t too many months ago that people were freezing even down here in the south of Texas. Now that you can feel your feet again, put them in some fresh grass or warm sand while you can.

I’ve often written about Neighbor K, who literally lives right next door to me. She has a lovable pug, while I have the GER’s somewhat aloof rescue cat. K works in one direction, and when I was last working (and where I went today downtown) we literally went in opposing directions. We talk about all kinds of stuff, compare notes, and keep each other out of trouble. K has fed Jezebel the step-kitty, and she lets me walk the lovable pug.

K is more of a serious athlete than I’ve ever been. I only recently started walking and working out again because I walked into Vitamin Shoppe a month or so ago and asked for something for pain. What they gave me, Solgar No. 7, works like a charm. Now I’m trying to exercise daily, mostly with walking and strength training; I’ve also got some yoga and Pilates DVDs that I use when I feel up to it.

K runs, jumps, swims, bikes, lifts weights, beats up engineers and finds yoga kinda boring. She can lift that 25-pound pug like a sack of flour, and pretty much anything else short of her car. That’s why I have been known to ask for help with lifting and moving stuff when I know she’s home.

Mostly she eats pretty good stuff, although I did tell her about being gluten free and all that. Now and again, I know she orders pizza. . .and more than one person has heard me ask her, “Are you feedin’ my dog pizza?” (He gets little pieces of crust–but I’ve seen him try to stare K down while she’s eating pizza.)

The other day K mentioned that she’s just trying to eat clean, which is what a lot of us strive for. Me, I generally avoid wheat, soy and mostly, sugar, as well as high-carb stuff. Mind you, there are times when you eat what’s available–and occasionally, when someone is nice enough to make me a sandwich, I just say “thank you.” (But then I avoid wheat again after that.)

So today was the first time I’ve been back downtown since February, and a few things have changed since the last time I was there. The first thing I noticed is that the Seattle’s Best Coffee shops are now called Amilie’s, at least the ones I saw. The fixtures are the same, but I didn’t stop in. I thought about it, though, but didn’t have time. I made it to the building in plenty of time, and it turned out to be the same building, but not the same company, that I visited the last time.

When I got off the bus, I passed by My Fit Foods down in the tunnel, and planned to go back there for lunch after looking at what was in their fridge cases. Then I hiked it all the way over to the other side of the tunnel, taking the yellow branch to get to the sky blue branch to get to the building. (Thankfully, I didn’t see anyone I know.)

The interview went well, I thought, and it lasted for nearly 2 hours. Nice place, nice people, but we’ll see what happens.

In that part of the tunnel, near the Allen Center, is a nice little round food court area with a number of places to eat. Another one of the newly renamed Amilie’s coffee bars, a branch of the Houston Shoe Hospital also populate this round area. But where did I end up eating lunch? I saw a place I wrote about last fall: Snap Kitchen!!

Yes, they have a little storefront next to Amilie’s, and when I got out of the interview, that’s where I got a spot of lunch. We don’t have these down in my neck of the woods, but I hope one day we do. It’s awesome takeaway designed to be healthy, clean food in disposable microwave-safe containers. There are microwaves there in the store–you can heat them up there, or eat them cold, your choice (and the heating instructions are on the package.) The two young ladies working there were so nice, and of course, I FORGOT to ask their names!

If you two are reading this, I do apologize. I was a bit flustered after the interview, and, DUH, I forgot. Y’all are very nice, and it’s appreciated.

After prowling the fridge cases for a minute and talking with them, I decided on beef–specifically, Naked Beef!

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No kidding that’s what it’s called. Yes, it was really tasty and filling:

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Cooked sugar snap peas can be mushy, and so I prefer them fresh. However, these were not mushy, and the cauliflower had a bit of scorching to it. Delicious!

Now, if I’m going to splurge on lunch, even if it’s a healthy one, I want dessert too. Get a load of this:

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Yes, you read that right: Goat. Cheese. Cheesecake.

Oh, my.

Now, you know that when you try something new, the law of probability will tell you that there are three possible outcomes: you will love it, you will hate it, or you won’t care either way. But I had to try it, just once.

Gluten free, sugar free, egg free. So far, so good.

Ya’ll, I LOVED this cheesecake! The nuts and coconut are ground up on the bottom to form the crust. Since goat cheese has a slight tartness to it, not nearly as strong as, say, feta cheese, I had to find out for myself. The cheesecake is sweet, but not overly sweet, thanks to the agave syrup. The little red things on top are pecans, in strawberry puree, I think.

All I can tell you is that this is a great little thing to try. Rich, creamy, sweet–everything you expect cheesecake to be. I don’t know if it’s baked or not, I didn’t ask; it might be closer to the “no bake” variety. Honest, it didn’t matter when I took that first bite.

Realizing that Snap Kitchen is mostly in Houston, most folks won’t have access–but really, with anything new, splitting it with friends may be the way to go to find out whether or not you’ll like it.

But no Snap Kitchen doesn’t mean you shouldn’t try something new. Look–I have friends in Australia, one born in New Orleans like I was. They’ve been all over the world more than once visiting friends and relatives. You think they haven’t tried something new? So you find something you don’t like–make a note and try something else. You might just surprise yourself–and you will find something new to enjoy.

Now–I also mentioned to these two nice ladies working there that I’d been in Snap Kitchen before, and they knew exactly where it was. I also mentioned that I write a food blog, and try very hard to be gluten free. I told them that mostly because. . .I knew what Snap Kitchen was, and also mentioned the Epic bars, which I failed to remember earlier. I did extoll the values of the Epic bars to one of the young ladies who wasn’t sure she’d like one. A bit weird to have “meat bars,” but they really are great.

After I’d thanked them for their help and tossed out the used containers, the other lady gave me one of their gluten free brownies to try–on the condition I write about it. I didn’t ask, she offered!! (I don’t ask for stuff like that, I think it’s rude; if I’m offered a politeness, then that’s different.)

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After walking nearly 3 miles this evening, I did have that delicious brownie–but it did have sugar. Of course it was good! A little different than my favorite yeast free brownies, but no less delicious. It wasn’t a big brownie like you’d get in a bakery, but they sure do pack a lot of flavor in it.

And, even before I told them I was a blogger, I was going to write about Snap Kitchen anyway–it’s one of my favorite places to grab a bite.

I texted K on the bus and told her about it, but forgot she’s never been there, and maybe she’s forgotten last year’s blog post. Heck, I forget some of them, too. So I’ve got a couple of their brochures for her for the next time she goes into town for work.

Somehow, I can’t see taking the GER into Snap Kitchen, but you know, maybe he’d like it. I don’t actually take him anyplace anymore, but if he asked, I’d probably take him. (Maybe on a leash.) But my friend LM, a college professor, drives into town to shop at Whole Foods now and again, so I wonder if I told her about Snap Kitchen. I’ll ask.

So tonight, this post is for Neighbor K and anyone else who want to “eat clean.” Here in Houston, it’s Snap Kitchen, but wherever you are, you might be able to find something similar, like MyFitFoods (we have one down here by Barnes & Noble.)

And you know what? Even if you don’t try to do the healthy food thing the way people like me and K do, I bet you’ll find something you like.

Enjoy!

 

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