cooking

Book 11, 2024: ” Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo”

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The author of this book, Guadelupe Rivera, is the daughter of Diego Rivera by the woman to whom he was married before he married Frida. Diego went on a trip to Russia and his then wife, the author’s mother, became attached to her previous boyfriend, the poet Jorge Cuesta. She and Diego divorced and then he married Frida. Eventually, the two couples became friendly and at one point they all lived in the same house.

Thirteen years after Diego married Frida, the author moved in with them. This book details her life living with Frida and her father, how Frida learned to cook, how she decorated the Blue House in Coyoacan, the fiestas, the food, the adventures. The book includes photos and recipes of Frida and Diego’s favorite foods, photos of the house, and places the author visited with Frida. It is also a story of many of Mexico’s famous people at the time.

I own several books about Frida but this one is the most revealing and intimate in many ways. If you like Mexican food and find the life and art of Frida and Diego of interest, read this book.

Note: It was also written by the journalist Pierre Marie-Colle with photos by Ignacio Urquiza.

Chinese New Year at the Tzu Chi Campus

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Today I traveled a bit south of where I live to the campus of the Tzu Chi school which I have visited numerous times. First we had a vegetarian lunch–they are Taiwanese Buddhists who advocate a vegetarian, plant based diet as better for the environmental future of Earth. Then all the visitors, who were mostly parents of the children, went to the gym for the program. Various ages wore headdresses to represent the various signs. Some of the youngest children wore dragon headdresses. This is the year of the dragon.

The children sang and danced.

Parents were very enthusiastic about taking photos.

Then after all the students of varying ages finished all their performances, including older students who made a circle around the room and sang plus danced with perfect synchrony, out came the dragon.

It was so much fun to see all the children performing; it was obvious they had worked very hard to accomplish this. It was also enjoyable to see so many happy, enthusiastic parents.

Note: I work with this Buddhist Center teaching character education at local public schools.

Vegetarian (Vegan) Delight

/ Juliana Lightle / 2 Comments

This recipe is vegan if you do not sprinkle grated cheese on top. It serves two. I used it as a main dish but it would also make an excellent side dish.

1/2 large beet, cut in small cubes

1/2 large sweet potato, peeled and cut into cubes

1/2 sweet onion, coarsely chopped

1/4 cup pistachios

2 cups greens

Sauté onion and beets in olive oil until tender. Add sweet potatoes and cook until soft. Stir in pistachios and 2 cups mixed greens. Stir until greens wilt. Serve over rice. Due to the flavors in the ingredients, I did not add any spices, but you could use your favorite spices.

Pasta With Beet Sauce

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1 medium sized beet cut into pieces and steamed until tender

4 gloves garlic, chopped

1/2 medium sized onion, chopped

2-3 drops basil essential oil or use 1/4 cup leaves

Milk or cream–use plant based milk to make vegan

Saute onion and garlic until tender in enough olive oil to cover bottom of pan. Drain the beets and put into blender, add the sautéed onions and garlic, add basil. Add enough cream or milk to make a thick sauce–put in a little at first, blend, and then adjust to make a thick sauce. Pour back into skillet, and add cooked pasta of your choice. I used gigli from Italy. Stir until well mixed or pour the sauce on top of the pasta when you serve it. I topped with grated asiago cheese.

National Poetry Month-2: Butter Love

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Is it inherited?

Six year old me watched Grandmother

look around, take silver knife, cut into pale

yellow rectangular prism, plop a chunk into

her mouth, close her eyes,

smile.

In Aunt Julia’s presence, this never occurred,

Was it our shared secret,

Grandmother and me?

Yesterday, I told the cafeteria lady,

“Please bring me biscuits, extra butter.”

Less courageous than Grandmother,

I use blue corn pancakes, homemade bread, pasta,

excuses to eat butter, lots of golden, melted

butter.

Who eats butter on conchiglie?

I do, scooping out a tablespoon

from the butter bowl, watch it melt

in hot, drained Italian pasta from a

six-hundred-year-old monastery,

sprinkle on some sea salt, plop

a spoonful in my mouth, close my eyes,

smile.

Note: This poem is published in my book “You’re Gonna Eat That? Adventures with Food, Family, and Friends”. My grandmother, Mom’s mom, rarely smiled. When Mom went to the hospital to have my sister, the family story is that Grandmother fed me so many bread, butter, and sugar sandwiches, I became fat. I was two. I remember a mint patch in her backyard. She’d gather mint, boil water, and make mint tea with cream and sugar. I liked it. When Aunt Julia traveled out of town, I remember seeing Grandmother eat butter and smile. This is Grandmother’s wedding photo.

Roasted Root Vegetables

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This is super easy and perfect for the colder weather. It is also good left over warmed up. You can adjust the amount for the number of people you plan to feed.

1 beet sliced about 1/8 inch thick

2 medium parsnips sliced same thickness

1 medium sized sweet potato, peeled and sliced same thickness

1/4 large sweet onion, coarsely chopped

Garlic powder

Olive oil

Heat oven to 425 degrees. Pour enough olive oil in a heavy oven appropriate pot to cover the bottom. Layer the vegetables with the chopped onion and a small amount of olive oil. Sprinkle garlic power over the top. Place lid on the pot. Bake until the vegetables are tender.

You can use any root vegetables. I used some of my favorites. I never bother to peel beets or parsnips. If you buy large parsnips, you may have to remove the core because it can sometimes be rather hard and bitter.

Easy Vegan Dishes for Summer

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It is too hot to do a lot of cooking in many parts of the US these days. Salads are a good alternative. However, if you get tired of just salads, here are two easy vegan dishes to enjoy that require little cooking time. If you are not vegan or vegetarian, you can add some cubed meat as you are sautéing the veggies.

Sauté coarsely chopped onion and garlic in olive oil. I have not specified amounts because amounts can be adjusted to your taste. Coarsely chop 1/2 medium sized beet and add to the onion and garlic. Cook this mixture until tender. Add 1/2 seeded and coarsely chopped red bell pepper. Add 2 Tablespoons of Thai red curry paste and mix well. Finally, add 1/2 cup coarsely chopped Thai basil and 2 cups arugula. Sauté until wilted stirring constantly. Serve over rice.

Sauté 1/3 coarsely chopped medium sized sweet onion, six small carrots cut into coins, and 5 coarsely chopped garlic cloves in olive oil. When nearly tender add five sliced mushrooms. When these are tender, add 1/3 coarsely chopped red bell pepper and sauté until tender. Finally, add 2 cups arugula and stir until the arugula is wilted. For spices add basil essential oil or World Market Greek Mediterranean Seasoning Blend. Serve over pasta of your choice. If you like cheese, grate fresh parmesan or asiago, my favorite, over the top.

Note: these recipes can be adapted by using your favorite vegetables, e.g. spinach in place of arugula.

Kale with Cannelloni Beans

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1/2 medium sized sweet yellow onion, coarsely chopped

1 jalapeño pepper, deseeded, cut in half lengthwise and cut in 1/2 inch pieces

2-3 garlic cloves, coarsely chopped

1/4 large, red, bell pepper, deseeded and coarsely chopped

3 cups lacinato kale–see directions below

1 cup cannelloni beans

Olive oil

Spices–for this recipe I used World Market Mediterranean Greek

Before measuring the kale, cut out the central stem, discard, and finely chop the remainder of the leaves. Sauté the onion and garlic in enough olive oil to cover the bottom of the pan or skillet until the onion is translucent. Add jalapeño and red bell pepper. Cook until tender but the color is still bright. Sprinkle spices over this mixture and stir–amount of spices to suit your taste. Add kale. Stir and cook until the kale it totally wilted. Add cannoli beans and serve over rice.

Note: Other spices I use include basil, thyme, and fennel essential oils. Be careful when using essential oils to cook. A little goes a long way.

Easy Vegetarian Chili Dinner

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I had some Soyrizo in the refrigerator–chorizo made from soybeans–and decided to try making chili with it. I sautéed one finely chopped onion in olive oil and added the Soyrizo after removing it from the casing and breaking it up into small pieces. After the onion was translucent, I added one deseeded and chopped red bell pepper and a deseeded and chopped poblano pepper. To this mixture I added one can undrained black beans and 1 small can chopped tomatoes. I let this mixture cook on low for several hours before serving. The Soyrizo makes it a little bit spicy, but if you want more spice add berbere, chili powder, etc. to your taste. I like thick chili but if you want it more like the consistency of soup, just add some broth or water.

The salad was made with a mixture of greens, chopped red bell peppers, dried bing cherries, and sliced leeks broken up so you can see the circles. These bowls have been in my family for decades. They were the everyday dishes my mom used when I was growing up.

Note: For those out there who question, and rightfully, some of the ingredients in meat substitutes, I do get it. However, once in a while I like to jazz up the food a bit.

Persian Rice with Chicken and Saffron

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Per request from a friend who actually has recently harvested saffron and wanted recipes. No photos because I have not made this recently.

2 cups rice

4 cups water or enough to allow the rice to roll around freely in a large pot

salt to taste

1 large flour tortilla or chapati or a similar sort of flat bread

melted butter

onion and chicken breast

saffron

Rinse the rice until the water runs clear. Add rice to boiling water and boil until the rice grains easily break between your thumb and forefinger but not done. Rice should still be firm. Drain the rice in a colander. While rice is boiling, saute one finely chopped, medium sized onion in oil or butter. Add one large diced chicken breast to the onion and saute until tender. Do not overcook the chicken. After rice is drained, add the onion and chicken mixture to the rice. In the bottom of a large pot pour enough oil or butter to cover the bottom and place the tortilla/chapati on top of the oil. Scoop the rice and chicken mixture onto the tortilla forming a cone. Do not let the rice touch the sides of the pot. With the handle of a wooden spoon, punch several holes through the rice mixture all the way down to the tortilla/chapati. Add strands of saffron to the melted butter and pour over the rice cone. Place several layers of paper towels or a thick tea towel over the pot. Place lid firmly on top. Cook at medium low heat for 30 to 40 minutes. To test, place a small amount of water on your index finger and touch side of the pot. If it sizzles, the rice mixture is done. Turn onto a platter and serve. You will have this heavenly crunchy rice and tortilla/chapati mixture at the bottom of the pot. Serve with the rest of the rice and chicken mixture.

You must use long grain rice like Basmati for this dish. Do not use short grain or Jasmine rice. The goal is to have every rice grain totally separate when the dish is done.