Carefree… by Joyce McCombs
May 11, 2006
Graduation

Graduation is next Friday and every year I sit in the audience at the DHS gym and see the most wonderful kids in the world, OUR kids, walk across the stage and I use up ten Kleenex in five minutes and embarrass myself, and probably those around me, with all my sniffling and tearful smiles. This year will be no exception, I’m sure, and I am proud to say I’ve known several of this year’s graduates since they were born.

Rites of passage are important, not only to those involved, but to the rest of us who need the comfort of continuity and tradition in this ever changing, sometimes very scary world. I’m glad that our school district continues to make graduation evening an event everyone can enjoy. I love every minute of the whole routine, from the music to the marching in to the speeches to the wonderful hysteria of juggling cake and punch and cards and gifts and hugs when it’s all over.

Graduation is an ending and a beginning at the same time, and looking at the bright and eager faces of kids I’ve known for years just makes me grateful I am able to live in the best corner of Alaska and see them grow up. Someday I’ll probably make it through the ceremony without using up my entire monthly allotment of tissues, but I doubt it will be this year, especially because of the young ladies I’m featuring in today’s column.

I’ve know Lana Green, Michele Helkenn and Melissa Jackson since they were tiny tots who regularly brought their moms to Story Hour at the Delta Library. I am stunned at how fast the years have flown by and can’t believe that these incredible young women are poised to fly the nest and go on to college in a few short months. I have no doubt they will be successful in everything they do. I’m not sure who is getting older faster, but I’ve seen all four of them lately and they aren’t the ones with gray hairs coming in thick and fast!

Lana Green’s Graduation Wrap Up

Lana’s mom, Debbie, told me recently that chicken wraps are a favorite at their house. She also said that Lana knows her way around the kitchen, and she relieved her daughter won’t starve when she’s off to college in Washington State next fall. You may know Lana as a superstar softball player who has made quite a name for herself up in Fairbanks and who has made her extended family and many friends in Delta very proud. I have it on good authority she’s headed for a college that will welcome her on their team, too.
This makes four generous sandwich wraps or six smaller ones that would make great appetizers. Be sure to use Romaine lettuce leaves that have been dried well between paper towels, otherwise the tortillas will get soggy in a hurry. The easiest way to warm tortillas is to stack them between 2 slightly damp paper towels and microwave them on high about 30 seconds or until they’re warm and pliable. If you’re using the oven, wrap them tightly in aluminum foil and heat at 350 for about 10 minutes. You’ll need these things:
4 to 6 Romaine lettuce leaves
4 to 6 Tortillas
2 small tomatoes, diced
Caesar dressing
Marinated chicken
Parmesan cheese

For chicken marinade, place a large self-closing bag:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning
2 or 3 boneless, skinless chicken breasts

Seal bag tightly, then turn several times to distribute marinade. Lay flat in refrigerator for 15 minutes while you make the dressing:

Caesar Dressing
1/3 cup nonfat plain yogurt
2 Tablespoons lemon juice
1 Tablespoon olive oil
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon minced garlic
Place ingredients in blender and mix on medium speed until very smooth. Refrigerate for 30 minutes.

Find your big non stick skillet and get it going over medium high heat. Add chicken and about half the marinade; cook, stirring occasionally, until chicken is thoroughly cooked, about ten minutes and add more marinade as needed to keep chicken from drying out. The marinade should mostly evaporate toward the end of the cooking time. Transfer to a plate to cool, then shred or slice into thin, evenly sizec pieces.

When you’re ready to wrap and roll, line a tortilla with a leaf of lettuce, and then place a few chicken pieces evenly across center. Top with diced tomatoes and a sprinkle of Parmesan. Drizzle about two tablespoons Caesar dressing across chicken mixture. Fold right and left sides of tortilla inward toward center and over the filling; next, fold the bottom edge upward toward the center, then firmly roll tortilla away from you until it completely wraps the filling. Halve wraps, slicing on angle, before serving.

Michele Helkenn’s A-Plus Tacos

Michele just celebrated her 18th birthday and I asked her mom, Cheryl, what was on the menu for that momentous occasion. “Tacos!” was the enthusiastic answer, followed by angel food birthday cake, which sounded like a fine feast to me. Cheryl reported that both she and her daughter love hot and spicy food but that her husband Bill does not. Michele said it best one day. “My Dad is pretty much a meat and potatoes kind of guy!” So when tacos are on the menu at the Helkenn’s, it’s a fix your own kind of affair, with lots of chopped up condiments set out, including spicy salsa’s and LOTS of olives, which Michele loves on just about anything. Michele likes fresh tortillas, preferably flour, and I have to agree they are way better than the crunchy kind that comes in a box. You’ll notice a little twist at the end with that lime wedge squeezed over the taco - try it for a tangy balance to the spicy beef filling. Be sure to congratulate Michele on her graduation when you see her behind the circulation desk at the Delta Library.

2 teaspoons chili powder (or more, to taste)
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon cumin
1 clove garlic
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds lean ground beef

1 dozen or more fresh corn or flour tortillas
2 limes, cut into generous wedges

Place all the spices in a small bowl and mix well. In large, heavy skillet or Dutch even, cook and crumble the ground beef over medium high heat until nicely browned. Drain off excess fat and return to medium low heat.
Add the spices to the ground beef and cook, stirring constantly, for a few seconds. Reduce heat to very low, cover and keep warm until ready to serve.

While the beef is cooking, you can busy yourself by chopping or slicing or shredding up these things and using up all your small bowls: Avocado slices, Cheddar cheese, thinly shredded lettuce, chopped tomatoes, onions, cilantro and jalapeños, sour cream, and LOTS of sliced black olives.

To make a taco, in case you haven’t heard, just do this:

Fill a tortilla with about 2 tablespoons seasoned beef filling and desired toppings in no particular order, then squeeze a lime wedge over the top, fold tortilla in half and enjoy.

Melissa’s Empty Nest Chicken Fried Rice

Half of the famous KDHS radio M & M in the A.M. team, Melissa Jackson shares the morning drive time slot with the previously profiled Michele. Whenever I hear the girls on the radio I just have to laugh. Who would have thought two of the quietest kids in school would be such sparkling on air personalities? I get such a kick out of how they read local announcements and give us the weather and latest news with such flair. I personally think the lure of the microphone is going to call to both of them again, maybe as a part time gig to help with college expenses?

My two minute phone interview with Melissa was great. I asked if she could have anything she wanted for dinner tonight, what would it be and she immediately said “Chicken Fried Rice!” I could hear her smiling through the phone as she said it. Her mom, Laurel, says her secret to success is adding a bit of Parmesan cheese at the end of the stir fry routine. It adds a layer of flavor that obviously appeals to Melissa - I’m going to try it myself next time!

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon olive oil
2 cups cooked white rice, cold
1 tablespoons soy sauce
1 cup cooked, chopped chicken meat
1/4 cup peas (or any other leftover vegetables)
2 tablespoons Parmesan cheese
Pepper to taste

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes until set and lightly browned around edges. Remove, slice into fine shreds and set aside.
Heat oil in same skillet until quite hot, and then add rice, soy sauce, and chicken. Stir fry together for about 5 minutes, and then stir in peas or other vegetables. Add egg, mixing well to distribute evenly, remove from heat and stir in Parmesan. Taste it and see if it needs some pepper, than serve it hot. You can also make this with fresh chicken by just stir frying it first and then adding the rice, vegetables and seasonings listed above.

Finally, I am once again shamelessly promoting one of Donna Morgan’s fabulous cookie recipes. Donna donated a batch of these for the Library Open House and I’ve never tasted a lighter or more delicious sugar cookie. The folks who were lucky enough to get one agreed with me. I was asked for the recipe at least a dozen times that day, and when I said Donna had made them, everyone nodded wisely and declared that she is truly the Delta Dessert Maven. Thank you, Donna, for allowing me to share this with the CG readers!

Melt in You Mouth Sugar Cookies
How something can be crisp and light and melty and substantial all at the same time is a mystery to me, but these wonderful wafers accomplish all that and more. You can use a patterned cookie stamp (lightly buttered and dipped in sugar) to mash down the dough before baking, or the bottom of a juice glass works fine, too.
Cream together until light;
1 cup powdered sugar
1 cup sugar
1 cup butter
Add:
1 cup oil
2 eggs
Mix until completely combined, then add one teaspoon each:
Cream of tartar
Vanilla
Salt
Baking soda
Mix again, and then add
4 cups plus
4 heaping tablespoons white flour

Roll in to balls and flatten with bottom of glass dipped in sugar. Bake at 375 for 8 to 10 minutes until just set, not brown. (Note: I’ve been using silicone baking mats or parchment paper on my cookie sheets and both work much better than no stick spray or non stick cookie sheets.)
I’ll see you back here at the beginning of June since the Carefree Test Kitchens are switching over to a summer schedule that may allow me to hang on to my sanity for another year - if I survive tourist season at the library, that is! For now, I’ll be checking in with you the first issue of each month through September. Don’t forget, I love suggestions and ideas for columns! Drop a line to me in care of the Wind (Box 986) anytime. The Carefree Spouse and I extend our very best wishes to the 2006 graduating class - congratulations all!
 

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003