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Tuesday April 23rd 2019

Queen of the House with Beth Sanchez

Modern cultivation has made it possible to eat many varieties of fruits and vegetables throughout the year. While it may be convenient to buy strawberries for a December wedding, if you are budget conscience, you should consider filling your day to day menu with fruits and vegetables that are in season. With summer’s cast of fruitage making a final curtain call and new crops of heavyweights being harvested, September is a great month to visit your local farmers market.


If you’re like me, your natural instinct is to break out the stock pots and loaf pans and get cooking as soon as you return from a morning of chatting with the farmers about all of their offerings. But who has time for all of that? And, WHY would we willingly heat up our kitchens so soon after surviving the Southwestern Oklahoma Summer Inferno? We’re still hot!


Decadent and savory foods that will leave you satisfied without heating up the house? Yes, please.


Salmon Nigiri (Try it, you’ll like it.)


Nigiri sushi is shaped by hand consisting of a thumb sized chunk of rice topped with a bit of wasabi and a thin slice of raw fish, seafood, or other toppings.


• 1 ½ cups Japanese rice

• 1 ½ cups water

• 2 ½ tablespoons rice vinegar

• 1 ½ tablespoons sugar

• ½ tsp salt

• Wasabi

• 1 package sushi grade salmon


In a large bowl and wash the rice with cold water. Continue washing until the water runs clear. Drain the rice and allow it to set for 30 minutes. Place the rice in rice cooker and add water. Soak the rice in the water for at least 30 minutes. Start the cooker. After the rice is cooked, allow it to stream for 15 minutes.


Prepare sushi vinegar mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

Spread the hot steamed rice into a large plate or a large bowl. Use a non-metallic bowl to prevent any interaction with rice vinegar. It’s best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use sushi rice right away.


Make a rice ball as big as your thumb, smear a bit of wasabi on the rice and top with salmon.


Spinach and Gala Apple Salad


• 1 bag of organic spinach

• 1 or 2 organic gala apples (cubed)

• ½ cup candied walnuts

• apple cider vinegar & oil

• feta cheese*


Toss the first three ingredients. Add just enough apple cider vinegar and oil to lightly coat the salad. Season with sea salt and ground black pepper.


*Garnish with feta cheese


Serves 4


Cranberry Guacamole


• ½ cup cranberries

• 1 or 2 ripe avocados

• 2 teaspoons freshly squeezed lime juice

• ¼ cup salted roasted pine nuts


In your food processor, pulse all ingredients to your desired consistency.


Serve with pita chips.


Serves 4


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