Fun Food on the Fly

Last week Elizabeth and Ludie went to Washington DC. We’re happy to report, we’ve partnered with the National Association of Former Foster Care Children of America (NAFFCCA) to teach workshops to their youth. But before we got the job, the NAFFCCA surprised us with a pop quiz. Here’s the story.

We plan to meet Queen at 3:30. She tells us she’ll get everything we need for lunch. Ludie and I wonder: Is she cooking? Are we cooking together? We assume we’ll find out when we get there.

Later, we arrive at NAFFCCA. Queen is not there. A colleague reports she’s doing some last minute shopping. She says Queen left food for us to get started. We see dried spaghetti, garlic salt, chicken broth and in the sink, semi-frozen white fish fillets. What, we think to ourselves, can we make with this odd mix of ingredients. We linger hoping Queen will arrive to bring something! Anything! We even dare to hope this thing is fresh or green. Twenty minutes pass. Hunger overtakes us. We rummage through the fridge in search of treasure. We find half a tomato, a small onion, green olives and a stick of butter. From the cupboards we take flour, rosemary, salt, pepper and oregano. We wish for garlic and olive oil, but find neither. Still, we have enough to prepare tomato sauce and fried fish. Our stomachs rumbling, we set to work.

Queen arrives as our pasta water boils and onions join hot, foamy butter. We ask her to get fresh garlic and a can of chopped tomatoes. While she’s gone, rosemary scented oil sputters as cold fish hits its surface. Young folks who followed their noses to find us arrive with questions. We tell them about our upcoming program and hand out samples. They leave promising to sign up.

Queen returns to the smell of home-cooked food. We sit together and give thanks. Queen takes a bite, swallows. “Now,” she smiles, “I’m prepared to hire you: you made a great meal from few ingredients and you bonded with the youth.” Ludie and I exclaim “We knew this was a test and we’re glad we passed!”

This experience shows us that being resourceful and hungry can go a long way when cooking fun food on the fly. This is an adventure we will surely not forget.

Elizabeth J.E. Johnson

Fried Fish on the Fly

This is one of the two creations we made during our pop quiz at NACCFFA. It’s a tasty and simple recipe for when you don’t have much in kitchen but some fish and spices. Enjoy!



Ingredients:

1 cup white flour
2 teaspoons dried oregano
1 teaspoon garlic salt
4 whiting fillets
3 tablespoons canola oil
1 tablespoon butter
1 teaspoon dried rosemary


Procedure:

1) Lightly season each fillet with freshly ground black pepper and salt. Set aside

2) In a medium bowl, season flour with oregano and garlic salt, mix well. Taste and adjust the seasoning.

3) Pour flour mixture onto a large plate. Gently press both sides of each fillet into the flour. Hold up the fillet and shake off the excess. Set each fillet aside on a paper towel

4) In a medium skillet, over medium high flame, heat oil. When it’s hot add the butter and rosemary. When the foam subsides add as many fillets as will fit in one layer without touching.

4) Cook the fillets on one side until golden brown. About 5-7 minutes. Flip the fish over and repeat. Take out the fish and drain on paper towel.s Repeat with any remaining fillets. Enjoy!

Speedy Spaghetti Sauce

This is the tomato sauce we made at NAFFCA as described in the above entry. We made one change to the original recipe. We added something green and fresh: Basil. Enjoy this dish with freshly grated parmesan cheese and a salad dressed in a simple balsamic vinaigrette.


Ingredients:

4 tablespoons salted butter
1 medium yellow onion, diced
3 tablespoons sliced green olives
1 teaspoon dried oregano
Pinch red pepper flakes
1 large tomato, diced
1 12oz can chopped tomatoes with their juice
2 cloves garlic, chopped fine
10 basil leaves, roughly chopped
sea salt to taste
1 lb cooked spaghetti

Procedure:

1) In a medium sauté pan, over medium flame, heat 3 tablespoons of the butter. When foam subsides add onions, olives, oregano and pepper flakes. Cook until onions become translucent, about 5-10 minutes.

2) Raise the flame slightly. Add tomatoes. When the liquid from the can begins to bubble and add the garlic. Cook until most of the liquid has evaporated and the tomato sauce sticks slightly to the bottom of the pan. At this point add a tablespoon of water and scrape the bits from the bottom of the pan. Cook the sauce 5 minutes more.

3) Just before serving add the last tablespoon of butter and the basil. Mix well, taste and season with fresh black pepper and sea salt. Serve over spaghetti.

Grandma's Recipes

These are recipes I prepared with my grandmother during the family reunion. I made a couple of changes to reflect my cooking personality. I added basil to the creamed corn and used maple sugar instead of white sugar in the potatoes. Otherwise, these recipes are just as Gena prepared them. I trust you’ll enjoy them as much as I did.
Elizabeth J.E Johnson

Creamed Corn with Basil
Serves 4 to 6

Ingredients:
6 ears fresh summer corn
3 tablespoons unbleached white flour
Sea salt to taste
1 tablespoon butter
Fresh ground black pepper to taste
3 tablespoons chopped fresh basil

Procedure:
1) Remove outer leaves and silk from corn. Cut the base of each stalk to create a flat surface.

2) In a medium bowl, hold an ear of corn at angle away from you. Use a sharp knife to cut downward from the tip so that the kernels are cut off of the stalk. Once all the kernels are removed, vigorously rub the knife back and forth along the bare stalk until all the leftover bits and some juice are released. Set the stalk aside. Repeat with remaining 5 ears of corn.

3) Add the reserved corn stalks to the bowl. Fill the bowl with enough water to cover the corn by about 2 inches.

4) Use your hands to rub each corn stalk to release more juice. When you feel all the juice has been removed discard the corn stalk. While you are rubbing the stalks remember to think loving thoughts. Granny (and the green gypsies) says love is her secret ingredient. Repeat with each ear of corn.

5) Add the flour, some salt and freshly ground black pepper. Mix well.

6) Over a medium flame, heat a cast iron skillet or other heavy bottomed pot with a good surface area. When the pan is hot add the butter. Allow the foam to subside then add the corn mixture.

7) Turn the flame down to low. Cook, stirring occasionally to remove bits stuck to the bottom of the pan until most of the water has dissolved, about 15 minutes. Taste the corn for doneness. It should be tender crisp and a bit creamy. If the corn feels too crunchy add more water.

8) When the corn is a desired tenderness stir in the basil. Taste and adjust seasoning to taste with salt and pepper. Enjoy!


Twice-Cooked Sweet Potatoes
Serves 4 to 6

Ingredients:
2 large sweet potatoes, peeled and cut into large chunks
3 tablespoons maple sugar
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Pinch of ground Nutmeg
Pinch of sea salt
1 inch strip fresh lemon zest
1 tablespoon butter

Procedure:
1) Preheat oven to 400 degrees

2) In a medium saucepan, over a medium flame, combine sweet potatoes and enough water to cover by about 1 inch. Bring the water to a boil and reduce heat to low. Cook until potatoes are barely tender when pierced with a fork. About 10 minutes.

3) When potatoes are barely tender, transfer potatoes and cooking liquid to a 9x13in glass baking dish. Sprinkle sugar, cinnamon, vanilla, nutmeg and salt on top. Add the lemon zest.

4) Use a knife to cut the butter into small pieces. Place the bits of butter evenly around the pan. Place pan in preheated oven. Bake until liquid is bubbling and a bit syrupy and potatoes are tender. Allow to rest 5-10 minutes before serving. Enjoy!

Cooking with Grandma

Recently, I went to my family reunion and met my grandmother Gena for the first time. The two of us spent many hours in the kitchen putting love into home cooked meals. Stirring a cast iron skillet that simmered creamed corn, Gena relayed a memory of another grandchild who wanted to re-heat food in the microwave. She turned from her pile of shredded cabbage, looked me in the eyes and said “Now granddaughter, I do not use the microwave. I don’t know for sure, but it doesn’t seem healthy to me. People use it because they’re lazy and are looking for a quick way round. But me... I don’t use it!” I smiled and said, “Grandma I couldn’t agree with you more.”

Later Gena peeled yams. “Granddaughter, I like to use fresh food. These yams here are fresh. And the corn in that pot is fresh. I don’t like to use frozen and canned food. It’s not healthy food. Nope” shaking her head, “fresh food is best.” I nodded as she continued “And a little fat goes a long way. And a lot of time you can re-use it.” I watched as she used bacon fat from breakfast to flavor a pot of mustard greens. When the greens were done she reserved the cooking liquid and used it to cook our cabbage. “This way you get the flavor from the greens and you don’t have to add fat.”

My Grandmother’s understanding of wellness sprung from her intuition and her belief that food from the earth is the best food for us. She didn’t have to go to culinary school or train to be a nutritionist to understand this. Talking to Gena reminds me that the Green Gourmet philosophy is not a new age idea. In fact, the Green Gourmet message of good food, for good health and a greener planet is as old as the eldest of our ancestors. I hope everyone meets a “grandma” who reminds them of the old ways.

Elizabeth J.E. Johnson

Summer Peach and Blackberry Crumble

This crumble shows off the summer’s bounty. It is easy to make and beautiful when it comes out of the oven. This recipe comes from honorary Green Gypsy, Phyllis Palmer.

For the Filling:
½ cup unbleached, white, organic sugar
3 tablespoons unbleached ,white organic flour
¼ teaspoon ground cinnamon
Pinch sea salt
3 cups peeled, sliced fresh peaches
3 cups fresh blackberries
2 teaspoons fresh squeezed lemon juice

For the Topping:
1 stick (8 tablespoons) cold organic butter, cut into small pieces
½ cup maple sugar, packed tight
1 cup unbleached, white organic flour

Procedure:
1) Preheat oven to 400 degrees
2) In a medium bowl, combine sugar, flour, cinnamon and salt.
3) In another medium bowl combine peaches, blackberries and lemon juice. Using clean hands, mix to combine.
4) In an 8-inch baking dish spread half of the peach and blackberry mixture. Sprinkle half of the sugar mixture on top. Repeat with the remaining fruit and sugar mixture.
5) With a fork and knife, in the same bowl used for the sugar mixture, quickly combine all topping ingredients. Mix so that the butter is well distributed. Mixture should look crumbly.
6) Evenly sprinkle topping ingredients onto fruit. Place in the oven and cook for about 45 minutes or until the crumble is browned and juices are bubbling.
7) Serve warm in bowls topped with vanilla ice cream or homemade whipped cream. Enjoy!

Is eating well too expensive?

The other day we spoke to some friends who are convinced eating healthy, organic food is too expensive. As educators about what it means to be a Green Gourmet we talk about this idea often. Because, no matter where they are from, whether they are rich or poor, teenager or elder, everyone wonders “Does eating well cost too much money?” We believe eating for a sound body and sound mind is affordable for everyone.

We told our friends the first order of business when thinking about our meals and our money is getting folks to see the value of good-for-you food. It’s hard for people to see that what they eat affects how they feel, how they look and their level of energy. To get people to understand this connection we talk about cars. Most of us know that filling up our cars with cheap gas results in more trips to the mechanic and a lesser resale value and that using high quality fuel means our cars perform better. So we remind people gasoline is to our cars what food is to our bodies. If we fill our bodies with cheap food we can not work well, feel good or live long. But if we feed ourselves fresh, seasonal and organic food we make less trips to the doctor, we have more vitality and we can live into our golden years.

The second order of business is changing people’s priorities. Many of us need a reality check. A few years ago, a teenage boy told us healthy food costs too much then bragged about buying a $100 pair of sneakers. Another day, a woman in her mid to late thirties claimed eating well is too expensive then answered a cell phone that sells for close to $200. And, on many days, people take sips of a $5 cup of specialty coffee then tell us they don’t see the point of spending so much money on food. If we are willing to use our hard earned dollars to buy our clothes, electronics and daily caffeine fix, can we not use the same funds to feed our mind, body and soul?

When we finished making these points our friends told us we made a good argument. Then they said, “True, but isn’t it still cheaper to eat fast food?”

And so the work continues….

Elizabeth J.E Johnson