"I can cook..." just seems very strange to my mind, my nose, and my smoke alarm. My chef husband, Dennis, who passed away 9/29/09, left me with no desire to eat since I really cannot cook. My life is now full of oatmeal, cereal, hot dogs, flour tortillas with various ingredients (all bad for me) along with lots of Fruits, nuts and crunchy veggies like celery and carrots.
In March 2010, I flew down to Florida to visit my daughter Christa Lee and watched as this wonderful chef exhibited the many talents inherited from her father. The pantry door would fly open, a hand would glide in, take hold of an object or two, and then the refrigerator would also comply with the wishes of her hand again and two or three things would slide to the counter top with ease; as if this was a ballet Act I. The perfect pan for the creation, the right heat to release the flavors without destroying them and the dance had begun and this was ...Act II. The perfect apron, the concentration, the right chop (with a sharp knife) and the joy was all here as she spoke the ingredients one by one embellishing their particular delightful enhancement of this delectable creation. Rachel Ray eat your heart out!
As Dennis cooked I watched in amazement and envy as seasonings dusted the corners of the culinary specials with color. As an artist I would pick the perfect settings, napkins, silver, stemware, doilies and centerpiece. Then the best part of my job would be to assemble each plate with the aroma filled delights; garnishing just enough for a spectacular presentation. We made a perfect couple!
It’s been two and a half years since my favorite chef drove his John Deere Tractor to heaven. There is hope I may really learn how to cook and who knows another 37 years at 100- I may be a great cook! That’s if the creek doesn’t rise and the house doesn’t burn down. This is where I really trust in the Lord!
My “I CAN COOK” recipe collection is below! Not hard to follow there are only three but they work and best of all...I cooked! They are great for parties!
“I CAN COOK”
by Maryanne Jerome
Recipe One
Crust-less Spinach Quiche
Prep time 20 minutes -
Ingredients
1tblsp vegetable oil
1 onion chopped
1 (10 ounce) pkg frozen chopped spinach, thawed and drained
6 eggs, beaten
3 cups shredded muenster cheese or any blend (I use thin shredded)
¼ tsp salt
1/8 tsp ground black pepper
Directions:
Preheat oven to 350 degrees F. Lightly grease a 9” pan (I use a glass pie plate). Heat oil in large skillet over medium high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. (you can cut into sections and freeze) Serve with a dollop of sour cream for a change. (Toss an extra basil leaf on sour cream) For future changes add cooked mushrooms drained or peppers etc. Also this recipe will fill 48 tiny muffin cups and they are great for parties!
“I CAN COOK”
Meraviglioso (Fabulous)Asparagus
Meraviglioso is an Italian equivalent of the English word "wonderful." ." The pronunciation is "MEH-rah-vee-LYOH-zoh." The feminine equivalent, meravigliosa, is pronounced "MEH-rah-vee-LYOH-zah." Specifically, the masculine adjective meraviglioso means "wonderful
Ingredients
1 Bunch pencil thin Asparagus with firm tips (not mushy)
¼ -1/2 cup Olive Oil
2tbs chopped garlic (I buy the garlic chopped in a jar so it’s ready to go)(1/2 for 2nd pan)
2 bunch green onions (whites only) (1/2 for second half of Asparagus)
2tbs soy sauce (you can use the lite or less salt brand)(1/2 for the second half of Asparagus)
Directions:
Use a frying pan that will allow you to spread the Asparagus out in one layer in the pan. If necessary you may have to cook two batches. Preheat pan with half the olive oil on Medium Low. Saute olive oil, onions and garlic on medium low. Carefully lay the Asparagus across the bottom of the pan on top of the hot olive oil and garlic turn your heat to medium and cook until heated through keep turning each with your tongs (not mushy) 5 minutes . Now add the soy sauce and be ready to cover the pan and shake lightly to mix this all together. Have a heated plate ready for this mix and roll the Asparagus onto the plate. Eat immediately (I usually can’t wait and I start while I’m cooking) If you need to cook two batches use a plate that can be heated in the microwave and combine both batches when done.
“I CAN COOK”
Recipe # Three (from the wonderful chief at Rugby, TN restaurant)
Sweet Basil-Roasted Red Pepper Bisque
Ingredients
1 Jar Classico Traditional Sweet Basil Pasta Sauce (my version)
Original recipe calls for 12 oz tomato sauce
1 8oz container of Half/Half
1 Onion
1 Red Pepper
1 Green Pepper
Directions:
Wash peppers bake at 350◦ 45 minutes or until soft. Remove and cool until you can handle them. Remove stem and seeds. Put in food processer and pulse until well mixed
Medium chop and Sauté the onion until clear add to the food processer with peppers.
Heat the tomato sauce stir constantly when it is hot add the pepper/onion mixture continue cooking until well heated.
Slowly add the container of Half/half- stir constantly.
Serve in 1 cup bowls with liner place a sprig of basil in center.
These three recipes were so good I still can hardly believe I made them and they were terrific! I have to thank God for getting me to move forward! He gives me the courage for the next step in life!
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