Forget about Group Therapy, Counseling and Psychotherapy...
Food Shopping is Better Therapy!
By Cynthia Bowan
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Knowing all too well that today was my deadline for not only my two newspaper columns, but this one as well, I planned this day last Friday.
Ah, we all know what THEY say about making plans, don't we? Just as sure as the sun rises in the east and sets in the west, one's plans will go out the window…and this certainly was a wide-open window!
Having had a lot of pressure on me lately and lots of things going on, I was just ready to pack a bag and thumb my way for rides to the ocean, ANY ocean…I am tired of cooking, tired of cleaning up after folks, and just plain tired of everything. Boy, do I need a vacation!
As I triumphantly sent off my two columns to the newspaper editor, my DH came hurrying out of our room trying to adjust his tie and hold on to a bunch of folders. I watched in amazement as he managed to pile the folders on top of his briefcase, fix his tie and talk to me all in the same nano-second…"C'mon, honey! I have a 10 o'clock going to be waiting for me!" He printed off a couple copies of a report, straightened his tie again, and got ready to race out the door.
One problem: I was still in my nightgown, the one with the slight wearing away of the top layer of lace around the neckline and a small hole, right….
You get the picture.
I hurried as fast as possible to our room, threw on a decent outfit (no stains, rips, tears or buttons missing), picked up my purse and cane, slipped into my six-year old sandals that the ferret had chewed right after I bought them…and at the top of course, where everyone could see the teeth marks…and made it to the car.
Right then and there, I decided ENOUGH! I'm tired of being brilliant on a Monday morning after hosting and feeding three young boys, two older boys - okay, men, and 1 slightly older man who lives for the adrenalin he gets going daily…
I drove that man to work, and golly, he was right. A grandmother, mother and three kids were standing outside the office door, and I identified with the mother immediately - two kids pulling on her shirt from opposing sides and an exhausted look.
I went home, washed my face and combed my hair, dressed a lot nicer, left, got some cash, and went to my idea of a therapy appointment. First on the list: a visit to Penzeys in Squirrel Hill, where I bought 2 large bottles of their wonderful Vietnamese Cinnamon. Once you use it, you will never, ever use anyone else's. I also picked up 2 small containers - one of Zatar and one of Sumac. I use them in making Middle Eastern dishes, including my favorite huumus (and no, sorry, no real recipe exits, I just add stuff till it tastes right…chickpeas, a little chickpea liquid, olive oil, fresh lemon juice, garlic, tahini paste, some dashes of Zatar and some of Sumac).
It was a good thing I chose to visit this store, because I found out they are moving in the next few days to a choice spot in Pittsburgh's Strip District, a couple doors down from the landmark Wholey's fish market, which of course, sells a lot more than fresh fish. I talk with the two men in Penzeys about location etc. and we all agree that the Strip will be a much better place for the business.
I'm back in the car, and trying to remember exactly how to get into East Liberty from where I am at the moment. I decide, since I went left instead of right on Washington? Ummm…whatever road that was, that I have to retrace my steps and go left! I make the correct turn, but this puts me in East Liberty) or as we say in the Burgh, S'liberty.
I have decided to go to Whole Foods, which is a straight shot up the road I am facing. Only, this is Pittsburgh and this is Sliberty, so I have to go thru the maze to get there, since blocks in front of me are one way only. I turn left, pass the wonderful clinic, go a couple blocks, and turn left. Go across a road down a small alley-like road, and nope, nowhere near - I am forced to go right and down an alley. Turn left and I come to a major throughway. The light at the end of the block turns red, and I scoot across to - another alley-like road. Up and around, but I never panic, I just keep trying to get to my left…when YES! There is the Triple A building. One left turn after that building, then a right, onto the road I had first come up to, and into the parking lot.
I sit there, grateful at having passed some kind of test. Do I get a merit badge, I wonder? Well, if so, I'll have to get it myself. I enter the world of beautiful food, and fantastic staff who believe that your wish is their command. Yellow beets, white radishes and eggplants, baby bok choy, watercress, apples of every possible color…blueberries, strawberries, dates…jicama, tomatillos, small packages of baby patty pan, zucchini and yellow squash…fresh herbs and edible flowers, mushrooms of every possible type and color (29.95 for a lb. of Chanterelles? Glad my DH doesn't like them!)
I bought 4 bok choy. And this triggered a cascade of ideas of what to do for dinner. I sampled a little dab of their fresh tuna salad (ohmygoodness…lush, lush, should be illegal, it's that good). Rather than take you aisle by aisle, let me simply say that I bought a whole boneless chicken breast, a large piece of Gloucester cheese (layers of Cheddar and Stilton), a bottle of Inko's Hint O'Mint White Tea (no sugar), a small container of various olives and marinated garlic, a large jicama, 4 oz. piece of El Rey Caoba dark milk chocolate (for Mexican brownies), a small container of Quinoa salad, a salad container with red, yellow and green bell pepper strips, pea pods, red onion all from the salad bar, 2 chocolate croissants for the DH and remaining kid at home. I'm heading for the checkout but stop to look at the sushi display again, and end up taking a package of all vegetable sushi with a packet of ginger dressing. One of the cashiers, Dave, comes out to unload my cart. A pretty girl packs them, and Christian (I'm actually named for Christian Fletcher, one of the Bounty's mutineers") jokes with me as he takes my bags to the car.
I drive home, thinking of my lunch, and then dinner plans. I'm going to steam the bok choy in a little chicken broth. Stir-fry the vegetables from the salad bar, along with thin sticks of carrots, zucchini and maybe jicama. Then, I will stir fry the chicken (cubed), some fresh shrimp, and maybe even some boneless pork chops I have in the refrigerator. I may use the new Iron Chef orange sauce on the meat; add the vegetables at the last second (or not, we'll see…). Split the bok choy, put that on the plate, and pile the vegetables on top, the meat on top of that. Serve with a little rice…
I am recharged, my batteries sending out so many ideas that I can't take notes. Instead, I drink the white tea over ice, finish off the last piece of veggie sushi, and look at all the recipes I have in my "to make" file (all wonderful sounding recipes sent to me by friends)…
This "therapy" trip cost me less than $50 - far less, I am sure than a doctor's office visit. I feel like a new woman, well…anyhow. <GBG> I'll let you know how dinner works out. In the meantime, I have planned to make the following recipes over the next week or so…
I just hope this euphoria lasts…you know what they say about plans. But, hey, if it starts to dissipate, I can always find my way back to Whole Foods…
I hope you will Enjoy! the following, and as always, dear hearts, CYH - consider yourself hugged!
Raisin Hazelnut Bread
1 1/4 cups warm water (110 degrees F.)
2 tablespoons hazelnut oil
2 tablespoons honey
1 teaspoon salt
1 1/2 tablespoons nonfat dry milk
1/2 teaspoon ground cardamom
1/2 teaspoon grated lemon zest
2 tablespoons vital wheat gluten (optional)
3 cups bread flour or unbleached all-purpose flour
1 cup whole wheat flour
3 teaspoons instant active dry yeast
1/2 cup coarsely chopped hazelnuts
1/2 cup raisins (You can also substitute 1/2 to 3/4 cup chopped mixed dried fruit)
Place all ingredients except hazelnut and raisins in bread pan of your bread machine. Select dough setting and press start. After approximately 15 minutes of the dough cycle, add hazelnuts and raisins and continue dough cycle. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (Can use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Shape dough into a loaf and place in a loaf pan coated with cooking spray. Cover and place in a warm spot to rise for approximately 30 minutes or until doubled. Preheat oven to 350 degrees F.
Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and cool on a bread rack for about 10 minutes. Remove from pan. Makes 1 1/2-pound loaf. Makes great morning toast!
Meyer Custard-Cream Pie
Makes: 8 servings
10 (about 2 1/3 lb.) Meyer lemons
1/3 cup cornstarch
1 cup sugar
3 large eggs
1 cup whipping cream
Baked, cooled 9-inch pastry shell (if purchasing, use a deep-dish crust)
1. Grate 2 teaspoons peel from lemons. With a zester or Asian shredder, make a few long, slender strands of peel from Meyer or regular lemons; set aside. Ream 1 1/3 cups juice from the lemons.
2. In the top of a double boiler, mix cornstarch and sugar. Stir in juice and grated peel. Fill bottom of double boiler with 1 inch water. Place pans over high heat and bring water to a simmer; adjust heat to maintain simmer. Stir until mixture is thick and shiny, 8 to 9 minutes. In a bowl, whisk eggs to blend. Whisk in about 1/2 cup lemon mixture, then return all to pan. Stir until mixture is very thick and reaches 160F on an instant-read thermometer, about 5 minutes.
3. Remove top pan. Place in a bowl of ice and stir often until mixture is cool to touch, about 6 minutes.
4. In a bowl, beat cream with a mixer until stiff. Fold in lemon mixture, and then spread evenly in pastry shell. Scatter reserved strands of peel on top. Chill, uncovered, until slightly firm to touch, about 2 hours. Serve, or wrap airtight and chill up to 1 day.
Mushroom and Spinach Salad
1 lb. fresh spinach
1 bunch green onions, thinly sliced
6 slices bacon, cooked and crumbled
1 sm. had iceberg lettuce
1/4 lb. sliced fresh mushrooms
Dressing:
1/2 c. vegetable oil
1/4 c. wine vinegar
2 T. white wine
2 T. light soy sauce
Pepper to taste
1 tsp. sugar
1 tsp. dry mustard powder
6 tsp. curry powder
1/2 tsp. salt
Wash and tear spinach and lettuce into bite-size pieces. Combine all salad ingredients in bowl. Mix dressing ingredients together in a small bowl or jar with lid. Just before serving, pour just enough dressing over the salad to suit; toss salad. Serves about 4 or more.
Nutella Spiced Sugar Cookies
2/3 cup shortening
12 tablespoons (3/4 cup) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 teaspoon baking powder
31/2 cups all-purpose flour
2 teaspoons powdered ginger
1 teaspoon ground black pepper
2 teaspoons ground cinnamon
1/2 teaspoon salt
Frosting:
1/2 cup Nutella
1 tablespoon milk, or more as needed for spreading consistency
2 tablespoons confectioners' sugar, sifted, or more as needed for spreading consistency
To make the cookies: In a medium bowl, cream the shortening, butter and sugar with a hand mixer on high speed for 2 minutes. Add the egg and vanilla and beat 1 minute more. Stir in baking powder, flour, ginger, black pepper, cinnamon and salt. Beat on low speed just until combined. Divide dough in half and press each piece into a disk shape; cover tightly with plastic wrap and refrigerate until firm, about 1 hour.
Heat oven to 375F. Divide dough in half and on wax paper; roll out each piece to 1/8" thickness. Cut out desired shapes and bake on a baking sheet for 10 minutes. Cool completely.
To make the glaze: Heat Nutella, milk and confectioners' sugar in a small pot over low heat until combined and slightly warm. Spread each cookie with the glaze and decorate as desired with jimmies, sprinkles, mini-chips or candy. Let sit on wire rack. Store in an airtight container.
Makes 36 cookies.
Blueberry Lemon Crunch Cake
Streusel
1 cup flour
1 1/2 cups brown sugar
1/4 teaspoon salt
2 cups quick-cooking oats
1 teaspoon cinnamon
1/2 pound (2 sticks) butter, cut into pieces
Cake
8 ounces butter, softened
8 ounces sugar
4 eggs
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 pound all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 cups blueberries
Heat oven to 375F. Grease a 13 x9" baking pan. For the streusel: In a large bowl, stir together flour, brown sugar, salt, oats and cinnamon. With a pastry blender or our fingers, work in the butter until the mixture is crumbly.
For the cake: With an electric mixer, cream butter and sugar. Add eggs and beat for 3 minutes.
In a small bowl, combine milk, juice, vanilla and zest.
Into a medium bowl, sift together the flour, baking powder, salt and cinnamon. Add dry ingredients to the sugar mixture alternately with the milk mixture. Mix until the batter is smooth.
Pour half of the batter into prepared pan; sprinkle 2 cups blueberries evenly on top. Add remaining batter; sprinkle with remaining blueberries. Top with streusel. Bake 45 to 60 minutes.
Serves 12 to 15.
Easy no-bake fresh cherry pie Crust
1 1/2 cups vanilla wafer crumbs
1/3 cup butter
Filling
5 to 6 cups fresh Bing cherries, pitted
1 cup sugar
3 tablespoons corn starch
1/2 cup water
4 teaspoons lemon juice
2 cups whipped cream
Combine wafer crumbs and butter together thoroughly. Press into 9-inch pie plate. Chill until set.
In a medium saucepan, mash 2 cups of the cherries with the sugar. Stir in cornstarch and then water. Cook over medium heat, stirring until thick and transparent. Remove from heat. Add lemon juice and stir to mix. Place remaining cherries into the crust, and pour cooked mixture over cherries. Chill at least 4 hours before serving. Top with whipped cream.
By Cynthia Bowan
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Raisin Hazelnut Bread |
Meyer Custard-Cream Pie |
Mushroom and Spinach Salad
Nutella Spiced Sugar Cookies |
Blueberry Lemon Crunch Cake |
Easy no-bake fresh Cherry Pie Crust
