On Serenity and Serendipity

Like the long waves on a sea-beach,
Where the sand as silver shines,
With a soft, monotonous cadence,
Flow its unrhymed lyric lines…
… Till my soul is full of longing
For the secret of the sea,
And the heart of the great ocean
Sends a thrilling pulse through me.

There is an indescribable calm that has come to possess me. My weary arms and legs are slack, my mind is numb. My nerves are blunted, my passions quieted. And though I am constantly surrounded by the uproar of crowds and the hardships of life, all that noise is muffled by the sighs of the undulating waves, the infinite resonance that quiets the agitations of the mind, the water enveloping the body, reducing one’s world to a single concentrated state of tranquility. I can feel my hair in the reeds, the caress of the water on my heavy limbs, the tickle of foam on my cheeks… I call this Post-Midterm Syndrome.

It is a bit of a zen-like experience, to finally feel free and at peace with oneself. No, I don’t mean that I am levitating off the ground or that my aura is glowing bright yellow. I just feel this inner serenity that I haven’t felt in a long time. It’s rather pleasant, and I’m quite fond of it.

Now that I am mentally and spiritually sated, my physiological needs (think Maslow) require some attention as well. For months now, Kari has been begging me to make Arroz con Pollo, or Chicken and Rice. We have been drooling over Smitten’s pictures for a loong time, so I decided it was about time we try it out. As this was a bit spontaneous, I realized that I didn’t have all the specified ingredients, so… ta-da! My own personal take on Arroz Con Pollo.

Arroz Con Pollo
This is definitely another easy and college-friendly meal. It is not ingredient heavy, and most of the ingredients have long shelf lives. I didn’t have a lot of the ingredients, but you can make do without them as long as you DO NOT skimp on the SPICES. It is ESSENTIAL that you have cumin, oregano, bay leaves and some HEAT – paprika, cayenne, chili powder, the works. Everything else is supplemental.
It is made in only one pot, so clean up is a breeze! Did I mention that it is hearty and super satisfying?
serves 3 | est. time: 2 hours
*all measurements are guesstimates

Ingredients
3 large chicken drumsticks, 2 fryer thighs, skin attached
5 large cloves of garlic, minced
2 tbs vinegar

1/2 can Spam (Chorizo substitute)
1 large red onion, diced
1 large red bell pepper, de-seeded and diced
cumin, dried oregano, whole dried bay leaves
paprika, chili & cayenne pepper
salt & pepper, to taste
1 12 oz. can Bud Light
1 1/2 14 oz. can chicken broth
1 3/4 cups uncooked rice

Directions

After cleaning the chicken and allow to dry, place in large bowl and marinate with 3 cloves of minced garlic, 2 tbs vinegar, 1-2 tsp dried oregano, a dash of salt (can be omitted) and pepper. Combine well. Wrap in plastic and allow to marinate in refrigerator for at least 1 hour.

One hour later…

In a large pot, sear your diced Spam to render some fat for your dish on high heat. More authentic Arroz Con Pollo calls for Chorizo, but like I said – you learn to work with what you got. Next, throw in the rest of your minced garlic, diced onions and bell pepper, reducing the heat to medium. Let those veggies sweat and soften, stirring occasionally. The Spam has all the salt content you need for the dish, so I suggest omitting extra salt. But if you like veering on the side of over seasoned, then by all means, go for it. Add 3-5 pinches of cumin, a generous teaspoon of oregano, LOTS of paprika/chilli powder/cayenne pepper, and bay leaves. Toss, cook, stir.

From refrigerator, remove chicken and add to Spam pot – marinade and all. Continue cooking over medium heat, stir often. Keep covered if you can, as it will cook faster. Cook until the meat is firm and you don’t see pink. Drumsticks take quite a while, and I often under cook meat, so I’ve learned to use a thermometer. If you have one, the internal temperature should read around 165*F or so. Add your one can of beer and bring beer and chicken up to a simmer.

Remove fully cooked chicken pieces and set aside.

In your simmering pot, add chicken stock and rice, making sure the rice is completely submerged by liquid. Reduce heat to medium-low. Keep tightly covered, cook for 20-30 minutes, stirring occasionally, until the grains are fluffy and no longer crunchy.

Once the rice is finished cooking, there should be only minimal liquid left in the pot, though everything is still nice and moist. If you feel that you over-salted (as I tend to do) or that the rice is undercooked, add 1/2 cup water, stir and let cook for a few more minutes in the covered pot. Once ready, put chicken back into pot and allow to reheat before serving.
Serve right off the stove.

This one pot served the apartment. Piggy ended up stuffing a tortilla (or two) with the rice and chicken, as a wrap was more portable – great idea if you’re on the go. I ate it as is, whereas Kari promptly dug out all the Spam before engulfing her plate. Either way, it was delicious, and another go-to recipe for a fast and easy week night dinner, allowing me more time to revel in freedom and day-dream about nothing. I love this feeling. I hope it lasts! But it is often said that “there is the calm before the storm…” I’m not sure what to make of that, perhaps foreshadowing? Tune in next time and I’ll let you know.

Until soon foodies!
AnhD

Tips for the Freshman

Now that you have settled in and finally gotten the hang of living on your own for the first time (laundry, roommate, no parentals) the next big thing is – how do you feed yourself? Sure, eating out all the time is great if you want clogged arteries by the time you finish your bachelor’s or if you want a gaping hole in your college checking account. So, learn to feed yourself. It really isn’t difficult, and with a few hints and tips, you can make the most of your groceries (before they wilt, mold, decay, rot, etc) and cook instant delicious and nutritious meals often enough to keep you satisfied. I promise. Anh can do it, you can too! (Thanks Martin!)

On stocking the kitchen…
I have found that there are several key ingredients required for a functional kitchen. Rachel Ray’s suggested list is rather lengthy, even for a 30-minute kind of meal, but it is well worth it. However, I’ve filtered it considerably, considering the typical size of most college apartments and dormitories, and excluded the typical college staples (carbs, cereal, top ramen, cheap beer…).

The Pantry dried pasta (fusilli, bowtie, penne…) dried noodles (soba, cellophane, vermicelli…) canned pasta sauce (marinara, tomato, alfredo, pesto…) canned beans (kidney, black-eyed, lima…) canned veggies (corn, tomatoes) canned fruits (your choice!) rice (jasmine, brown, your choice!) flour (all-purpose) canned chicken stock (or veggie) baking powder & soda peanut butter & jam cornstarch canned meats (Spam, tuna, chicken) balsamic vinegar olive & vegetable oil soy sauce (and fish sauce, if you dare)	More Menu Ideas
The Greens garlic onion (red, white, green) bell peppers broccoli (frozen ok!) mushrooms (button, shitake, oyster) zucchini (green, yellow) potatoes frozen spinach, peas, edamame lettuce (for sandwiches)
The Raw eggs chicken thighs, breasts, wings pork chops fish fillets (tilapia, halibut), steaks (salmon) filet mignon (yeah right) lobster tail (ditto)
The Spices sugar, granulated & brown ground cinnamon salt n pepper garlic powder steak seasoning (rec: McCormick’s Montreal) paprika, cayenne, red pepper flakes (for heat!)

Planning
Most things you buy can probably be frozen or fridged to increase shelf life, e.g. bread. Just toast and reheat to bring back to life. Frozen veggies are a great alternative to fresh ones as they are picked at peak deliciousness and are just so versatile and convenient. They certainly do not replace fresh ingredients, but seeing as how we aren’t gourmands on Iron Chef, frozen is a-okay. I am a huge fan of canned veggies, especially beans and tomatoes. Beans are great for chili and homemade Tex-Mex, so be sure to stock up on different kinds. Speaking of which, my Vegetarian Chili is killer, you MUST try it. It is definitely a recipe you want in your college cooking repertoire. Canned tomatoes come in a huge variety – cubed, diced, stewed, sun-dried,… all with varying juice contents and sweetness, so of course stock up on a few different kinds.

You really don’t have to cook everyday to get a good meal. I end up cooking once or twice a week, freezing everything into smaller portions then slowly eating as the week progresses. It saves a lot of time and energy, and you still get to eat the tasty foods you prepare. Just an idea, that’s all. And here’s another idea, Spam Pasta – another to add to your repertoire.

Spam Pasta
The 2 ingredients college students ALWAYS have in their pantries? Dried pasta and Spam. If you don’t have it, get it! There is nothing EASIER and more SATISFYING and SIMPLE than Spam Pasta – quick to whip together, easy to impress, and it’s absolutely delicious. The colors are beautiful, and the parsley adds instant oomph and ‘gourmet’ into a Spam dish. My auntie Co Dung made it for a party once, and I’ve been making it for dinner, for parties, etc. ever since.

Ingredients
1 can Spam, bite-size cubes
1 lb fusilli or farfelle dried pasta
3/4 cup sun dried tomatoes, shredded
1 can (15 oz) diced tomatoes
1 bunch flat leaf parsley, roughly chopped
dash of salt

Directions
In a large pot, boil your pasta on the firmer side of al dente. They will be cooked later, so don’t over cook! Meanwhile…

In another large, heavy pot and on high heat, sear your cubed Spam meat until the outside is crispy. I like my Spam really browned – it gets rid of a lot of the fat, but also know that it makes the meat taste a lot saltier. Once cooked to your desire, remove from heat and throw onto a paper towel lined dish. This will help absorb more of the fat. In that same pot, throw in your strips of sun-dried tomatoes, canned tomatoes, and cooked pasta and toss in the residual fat (it’s all flavor).

Cook until pasta has softened (but not mushy!) and the tomatoes are well incorporated. Return Spam to pot and mix a few rounds. Taste-test, and add salt if needed.

Turn off heat, and remove from stove. Throw in a handful of coarsely chopped parlsey. Serve warm or at room temperature. Simple as that!

You don’t need a huge kitchen to make good food. You don’t even need that much time. A little planning coupled with a bit of kitchen savoir-faire, and you are on your way to some amazing meals fast. And though I am not a strong believer in following recipes, particularly with cooking, if you are (like the typical Berkeley student) slightly anal retentive, then let me introduce you to the kitchen god – or also known as, Everyday Food, a Martha Stewart publication and much loved magazine in our kitchen. If you have some extra dough (not the flour-y stuff), let me also recommend Everyday Food, the cookbook. Beautiful pictures, easy to follow recipes (categorized by season) complete with shopping lists and all. It’s a great resource. I hope you enjoyed this entry, dedicated to the college foodie. Until next time when we meet again in the kitchen!

AnhD

Review: My Ideal Date

…And so I’m sailing through the sea
To an island where we’ll meet
You’ll hear the music fill the air
I’ll put a flower in your hair…

Lucky – Jason Mraz

At this point in my life, I can freely and unabashedly (ok maybe a little blushing, gosh Dan) admit that my thoughts are not always food or academia-centric. Beneath this stoic and bookish demeanor, I am just like any other girl, a complete sap – prone to smiling when watching Love Actually; charmed by a knight in shining armor; flattered and completely giggly by the the boy who keeps throwing glances my way. Yeah, I’m a sap, but I admitted that much, and I’m positive you know exactly what I’m talking about. Just that special someone… I can daydream for hours, my thoughts caught in pure rapture, longing for the weekend, the anticipation of what’s to come?!? And what IS to come? Well, the boys at SpotsForDates seem to know a thing or two (thanks Chris & Lando for visiting!). And not that I’m an expert or anything, but I know what (and who) I like, and the two together make my heart and gut very happy.

On a quiet Sunday morning, my favorite thing to do is venture out to all the Farmer’s Markets(FM) around the Bay Area. Some people bar and club hop, I FM hop. It’s way more fun, I swear. When in the South Bay, I love the Sunday Morning Santa Row FM for the flavors, the character, and of course the shopping! Conveniently situated across from Valley Fair Mall; down the street from the Falafel Drive In; squished between El Jardin, MaiDo, Sur La Table, Oakley; and packed with tons of great food stalls, what’s not to love? There is almost always live music, and the cannoli are delicious – perfectly flakey and covered in powdery confectioners sugar that flit and fly everywhere. Santana Row prices tend to be a tad bit pricier due to the prime location, and the place is often super crowded, especially on beautiful clear Sunday mornings…

If that’s not your cup of tea, Downtown Los Gatos (Town Park Plaza) also hosts a small weekend market, perfect for a stroll down the street with your best canine companions. There is this amazing hummus/pita company run by 2 Middle Eastern brothers from San Bruno – oh my gosh, the artichoke hummus is to DIE for – you MUST try it if visiting the Los Gatos FM. There are also outdoor markets in Campbell and Mountain View, the Willow Glen area, pretty much a quick Google search will generate a long list of good places to visit. Oh, Berkeley has 3 farmers markets a week, and SF’s Embarcadero Ferry Building is home to a huuge Sunday market as well.

On one particular early September morning, I dragged someoneiknow up to Palo Alto to grab a bite from Joanie’s Cafe on California Ave (review coming soon!). And what to my wondering eyes should appear? But a multitude of vendors and food stalls far and near!!! Just by happy chance there was a Farmer’s Market that morning, specifically a Jewish cultural street festival to be exact! And what a cultural experience! There were booths selling Hebrew alphabet necklaces and stalls grilling hot knishes! OF COURSE we had to immerse ourselves.

Our first knish was amazing! Mashed potatoes wrapped in pastry, then topped with condiments, tongue-burning hot off the oven. Oh goodness, what a treat! In addition, KICKS Cookies and Ice Cream had a small cart at the festival, and I could not resist the tempting made-to-order ice cream sandwiches. You get to chose any cookie and ice cream combination, sooo delicious, and a fabulous way to cool the palate after the piping hot (in terms of temperature and spiciness) knish.

But wait, we aren’t done. It wouldn’t be an amazing date without more food, so we actually ended up going to Joannie’s anyway, where we committed a very grave sin – GLUTTONY. What can I say? I like my handsome prince with good food on the side – or in this case, a delicious pastry, great views to people watch, and a tummy already half sated by knish and ice cream sandwich. What a life right?

But can you imagine it? Hand in hand as you inspect fresh Granny Smith apples for the pie you are going to make later, or sampling the multitude of freshly baked breads, or perhaps choosing focaccia for a dinner-for-two later, or sharing a creamy, gooey, oozing ice cream sandwich on a nearby park bench? It makes for my ideal date, who knows, maybe it can be yours too?

You see, I don’t mind suffering an entire week of school, work and lab if it means that at the end of the week I can unwind and look forward to some quality time with that quality someone. And one can never go wrong with food. So, I can easily get the best of both worlds by visiting these local farmer’s markets. See why they’re my ideal date spot?

Bye bye love birds.
See YOU at next Sunday’s Farmer’s Market!
AnhD.