My Relationship with Cooking: An Act of Self Love

Right now in Minnesota, the wind is blowing powerfully enough to shake our window air conditioner that is nestled in the wall. The turbulence of plastic matches the craziness that has been my life the past few months. Not all craziness is bad. Everyone can use a shakeup in their routines, but my routine is non-existent and dependent on a plethora of factors, which makes most things uncertain in my near future.

 For those of you who may not know me well or are reading my blog for the first time, I recently joined my husband in Red Wing, Minnesota after I finished my English Education degree. In addition, I am unemployed but hopefully not for long. I will not get into the paperwork mess of getting teaching licenses in different states and looking for short-term jobs, so I can pursue educational jobs this spring and summer. This is all in the hope that this fall I will be working at a school in some capacity, but before I can even apply, I need to have my licenses.

So I wait...

I am not good at waiting. Uncertainty makes my anxiety worsen, and it is something I struggle with. Add in some massive student loan payments looming in the future and I have to actively make myself relax and stay positive. Again, it is a struggle. It is a harder struggle, because I just moved to a different state where I am not licensed yet. I love my husband, but all this has made my career path quite messy.

What does this all have to do with food?

Cooking is my therapy. The kitchen is my creative space, where I can play freely, indulge in sensations, and create whatever I choose. A simple task like dicing vegetables calms me. For some reason, I find the act of peeling carrots to be quite therapeutic and beautiful. Underneath the rough exterior, that you peel away is something vibrant and beautiful. Cooking gives me a chance to slow down and focus on the action of creating. If I want to (or need to), I turn up my music and sing my lungs out in the kitchen, usually to 90s alternative music. Sometimes I even dance like a fool!

This is the time I take for myself. Most people I  know have a hobby of some sort: sports, scrap-booking, sewing, knitting, video games, etc. I have other small hobbies like writing and reading, but my first true love will always be cooking. It makes me feel joyful, accomplished, and proud. It doesn't hurt that my husband loves and appreciates almost everything I make for us, whether it is dinner, a quick snack, or an elaborate dessert.

It took me awhile to realize that food is how I show my love and care for others. I get this trait from my family. Parents cook to nurture their children. Often, my father would cook something new and interesting he found online or saw on Food Network for family and friends. Growing up, I was always in the kitchen watching and learning, waiting for any opportunity to assist or learn. Eventually, I got plenty of opportunities to make myself lunches, my parents and family members dinner, and I learned that cooking is less work and more play if you enjoy it. Often, I would play mad scientist in the kitchen, combining spices and sauces available to create something new and different. More often than not, the flavor profiles would be unique and tasty. I came to love to cook for others and show them my world of possibility.

These traditions have long-lived with me. Sometimes I still get that creative urge to go see what I can create out of the few things we have left in the chicken, inspiring meals like Asian Barbecue Chicken Sliders, because we did not have the traditional ingredients to create a barbecue sauce. These creative and inspiring moments are my favorite, because I am left with such a feeling of joy. It is awesome to say, "I made that, and it rocked!"

So now, with the tumultuous changes and stress in my life, I find myself often in the kitchen, going back to basics, where I can breathe and slow down. Life is hectic, and it never stops. Who knows what will happen in the next month, months, or year? I honestly do not know where my career is headed. Only time will tell. Regardless, I love myself enough to take time for myself to do the things I enjoy. It makes the days a little brighter and better - a much-needed reprieve from the sometimes depressing realities of money, debt, and job searching. Real life can be such a bummer at times.

Therefore, I invite you to find or return to the things that make you happy. Winter may be almost over, but those blues have hit some of us quite hard this year.

Give yourself the love you deserve, do what you love, and find a little joy in everyday.

All My Love,
The Midwestern Wife

Cheap & Easy Lunch: Mediterranean Hummus Wraps

Lunch. It always seem to get the short end of the stick. With our sodium-filled lunch meat sandwiches (bland as they are) or the quick fix or fast food, lunch rarely seems appealing or satisfying for that matter. Often, those of us with busy lives make what is simple, and that is usually sacrificing nutrition over simplicity. Most of the people I know put little thought or effort into what they consume at lunchtime, but it is an extremely important meal. Why neglect it? This is the time of day where most of us are considerably hungry after working hard all morning, but we do not want something that will make us sleepy or sluggish afterwards. We need fuel for our bodies and brains, and why shouldn't we eat something that tastes delicious? Why not look forward to lunchtime for the food not just because it is a break for the busy day?

Well, I have found a solution to all of these problems. The past month of so I have made homemade soups to eat at lunch with a salad, but I needed a change. I quickly get bored with the same old same old and desired something that took a little less time to prepare and to eat - no using the microwave to warm up lunch this week. Furthermore, usually I like my lunches to take under ten minutes to assemble, and with a little prep works, these Mediterranean Hummus Wraps are done in less than five. Now how is that for easy!

The idea for the wrap came from my love of pinwheels. Pickle pinwheels, cream cheese pinwheels, turkey and cheese pinwheels, and you get the picture. I love anything wrapped up, stuffed, and cute, because they are easy to eat and usually delicious. I love wraps and pinwheels of almost any kind. Yet, most of the foods I know like this are not exactly healthy. Cream cheese may be the yummy food of the gods, but I probably should not consume it on a daily basis.

Thus, I created a healthier alternative using hummus - the craze of recent years, making this delectable spread available to almost anyone. Look in your deli aisle at Walmart and I bet you will find hummus of different brands and flavors. Add some veggie, whole grains, and healthy fats, and this Mediterranean Wrap will keep you satisfied yet feeling light on your toes. It's crunchy, flavorful, and best of all, it is really, really good for you. 

Here is what you will need to make your wraps:

• olives of your choice
• leafy greens
• hummus
• whole wheat tortillas
• carrots
• cucumber
• red or yellow bell pepper

I used kalamata olives for their tangy taste. Last time I made these, I used a kale and spinach salad mix as my greens, but romaine was cheaper this week, so buy whatever sounds particularly good to you. Same goes with the hummus. I am partial to roasted red pepper hummus, but any kind will work well. They are all pretty tasty.

 Step 1: Prep your veggies. 

Look at all those colors for your lunch! Food can taste good and look good too.
To prep your veggies: Peel and then thinly slice your carrot. Slice the bell pepper. With the cucumber, I cut it in half lengthwise first, then scooped out the seeds in the center with a spoon. It keeps the wraps from getting soggy overnight. Store the veggies in an airtight container.

I usually do this on Sunday and use my veggies throughout the week. To make four of these a day, since Brett and I eat two for lunch eat, I used three carrots, two red bell peppers, and two cucumbers, which only costs a few dollars.

 Step 2: Spread that hummus!

On a whole wheat tortilla, spread 2 Tablespoons of hummus. I do not usually measure things, so a big dollop of hummus is about the same thing.

Step 3: Add your sliced veggies, olives, and leafy greens.

Place the veggies off center. I usually put mine a little to the right. This will making rolling the tortilla easier in the end, because it will wrap naturally while the hummus will make the tortilla stick together. See no expert skills required! The hardest work is prepping the veggies. After that, it is quick and simple.

Place three or four olives alongside your veggies. If you absolutely hate olives (which some do) you can substitute feta cheese for the olives.  It will still taste great and add some healthy fat and dairy to the wrap.

**Honestly, you could use feta and olives, but my goal is to keep lunches lighter, since I do not need the calories, but do whatever fits your situation and body. Be creative with your food.

  

Add some leafy greens on top, whether it is a few pieces of romaine or a handful of lettuce mix or spinach.

Step 4: Roll the wrap.  

Mine ripped a little today, but it will not matter after the next step. Just starting rolling the tortilla with the side that has the veggies. Roll tightly without (hopefully) ripping your tortilla.

Step 5: Slice and serve.

Slice your wrap at an angle for a visually appealing Mediterranean Hummus Wraps and serve! Don't those look delicious! I promise they are. Start treating yourself at lunch without breaking the bank or occupying your time. After all, you deserve it.

I hope you enjoy these wraps just as much as we do! Have a wonderful day!

As always, feel free to comment or ask questions.

Slow Cooker Honey Garlic Chicken

As the snow and severe cold once again settle in, my cravings turn to hearty food - the kind that sticks to your ribs and tastes delicious. But unlike my usual go-to of potatoes or pasta, I am craving Asian food; those umami flavors and sticky rice have been on my mind for the past few weeks. Yet, week after week, I put off planning a weekday meal for it.There are a few reasons for this.

Though I am familiar with making most foods, I have little experience with Asian food and flavors. Further, I do not own many of the ingredients to make authentic Asian food.

My solution to this dilemma was to find a simple recipe that did not require many unusual ingredients and was simple. Kelly Senyei offered the solution on her blog Just a Taste. She posted a recipe for slow cooker honey garlic chicken that I recreated and modified for dinner a few nights ago.

Brett has been thrilled with my Asian cuisine experiments, as have I. It can be daunting to try to create dishes that have unfamiliar flavors like hoisin sauce. Yes, they are really delicious, and with a little practice, we can all tackle new cuisines.

What I love about this recipe is that it uses a slow cooker. Almost any Midwestern woman has a slow cooker somewhere in her kitchen. After my wedding a few years ago, I was the proud owner of two slow cookers, also known as crock pots. These babies save me a lot of time, especially when I do have the time to stand over the stove watching my food (or I don't want to). I feel in the future my experience with slow cookers will be invaluable when time wanes with the addition of kids (hopefully!) and more commitments that take my time out of my beloved kitchen.

 Step 1: Gather your ingredients. 

This is all the ingredients you will need in order to make the sauce. If you like a little spice in your Asian food, which I absolutely do, you can add crushed red pepper.

Though the recipe called for blackberry jam, I had black raspberry jelly that my awesome mother-in-law gave me for Christmas. Since I already had it at home, I used it instead, and the result was still delicious. If you are brave, feel free to use other berry jellies or jams, you may have at home.

Hoisin sauce can be an unfamiliar ingredient for many, but it is found in almost any local grocery store. I found it at my local Walmart in the aisle that has a limited amount of Asian food. It only costs a couple of dollars, but it is the heart of this recipe. Hoisin sauce is like an Asian barbecue sauce. It is made out of fermented soybeans. That may sound odd, but it is strangely delicious.

Some of you may have reserves about buying an ingredient just for one recipe, but I promise to show you other may to use the rest of your hoisin sauce in the future. Hint: it is the easiest way to make an awesome stir fry!

Step 2: Chop up your garlic and onion.

 

This is the only chopping you will have to do! Mince 4 cloves of garlic and dice up 1/2 cup of onion, which is usually about half of a medium sized onion.

Step 3: Mix up your marinade/sauce in a bowl.

 Mix the honey, soy sauce, jam, hoisin, sauce, olive oil, garlic, onion, and crushed red pepper.

Step 4: Lay chicken in the slow cooker and pour the sauce over the chicken.

 Try the lay the chicken so the breasts are not overlapping each other. Now, you can use either bone-in chicken or boneless chicken. It is up to you! However, depending on what type of chicken you use, the cooking times will vary. For boneless chicken, cook on low for 2-3 hours. For bone-in chicken, cook on low for 4-5 hours. 

 Step 5: Remove chicken and shred it.  

I usually just use two forks to shred my chicken. Otherwise, I tend to burn my fingers, but use whatever method you find easiest. Just be careful! The chicken will be hot.

Step 6: Thicken sauce in a pot with cornstarch.

In a small bowl or cup, add 1 tablespoon of cornstarch to 3 tablespoon of cold water. Do not use hot water! Mix the cornstarch until it is dissolved. Heat the sauce that you cooked the chicken in in a small sauce pan. Add the cornstarch to the sauce, and mix together. Once the mixture begins to boil, it will thicken up. Cook until sauce it thickens, about 3 minutes.

Step 7: Pour sauce over shredded chicken and serve over rice. Enjoy!

 

Slow Cooker Honey Garlic Chicken Recipe

2-3 boneless, bone-in (or boneless) chicken breasts (2 pounds total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam (I used black raspberry)
1/4 cup hoisin sauce
2 Tablespoons olive oil (use another oil if needed)
4 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
sliced scallions, for garnish (if you have them)
salt and pepper to taste

1. Dice 1/2 cup of onion and mince 4 cloves of garlic.
2. In a bowl, mix honey, low sodium soy sauce, blackberry jam, hoisin sauce, olive oil, garlic, onion, and red pepper flakes together.
3. Lay chicken breasts in the slow cooker without overlapping any of them.
4. Pour sauce over the chicken breasts.
5. Cook chicken on low. For boneless chicken breasts, cook for 2-3 hours. For bone-in chicken breast, cook for 4-5 hours. 
6. When chicken is cooked thoroughly, remove chicken and shred the meat.
7. Transfer the sauce from the slow cooker to a small sauce pan set over medium high heat.
8. In a bowl or cup, add 1 tablespoon of cornstarch to 3 tablespoons of cold water. Mix together until cornstarch is dissolved. 
9. Whisk in your cornstarch slurry into the sauce pan and let the sauce thicken and reduce for about three minutes or so.
10. Pour the sauce over the shredded chicken and serve over cooked rice.

For an even spicier kick, serve with a little sriracha on top.

I hope you enjoy this recipe just as much as we did! New cuisines do not need to be scary or difficult.

As always, feel free to leave any comments and questions you have for me. Have a wonderful day!

QUICK TIP: How to Perfectly Dice an Onion

Onions! They make me cry almost every time I cut them. I have tried the tricks of running them under water, but regardless, my goal is to chop them up as fast as possible so I can get them away from me.

Perfectly dicing an onion is really simple once you learn the trick to it, and honestly, for a long time, I made cutting up onions much harder than it needed to be. Now, it takes me under a minute, and voila diced onion, which is frequently a part of my recipes.

Perhaps others do not go through onions the way Brett and I do, but you should! They add a lot of flavor to food, are cheap, and easy to use.

STEP 1: Cut off the top and bottom off your onion.

I suggest having a sharp chef's knife and a cutting board as your tools. Good tools make everything easier. If you find your knives getting dull, just pick up a cheap knife sharpener in the kitchen section of your local Bed, Bath, and Beyond, Walmart, Target, or online. It only costs a few dollars but makes a huge difference.

 STEP 2: Peel your onion skin off.

I usually just use my fingers for this part, and sometimes cutting a small slit down the outer layer of the onion helps peel off the onion skin if one swoop.

STEP 3: Cut your onion in half lengthwise - from top to bottom. 

WARNING! Do not cut the other way! It will mess up the whole process, and it will be much harder to evenly dice your onion. Lay your onion like this when you are done for the next step. Have the flat sides facing up and down on your cutting board.

STEP 4: Make small slices down your onion.

If you wanted to use just sliced onion, you are done! Voila! 

STEP 5: Turn you onion 180 degrees then slice down your onion again.

This will create perfectly diced onions using the layers of the onion to do the hard work for you! I suggest making small slices both ways if you want finely diced onion, or you can make them thicker
to make the pieces chunkier. It depends on what you want for you recipe.

STEP 6: Enjoy using diced onion with ease!

Never again dread having to chop up onions. The basics will make cooking easier and more enjoyable, because it is less of a chore.
That's how I like my cooking: quick, easy, and painless!



Let me know if you have any questions in the comment section below! I would love to hear from my readers.