What’s Cooking in Kelli’s Kitchen - February Spice Club

When I look back at my life, it is easy to see a thread woven through the fabric of my journey connecting people, places, and memories–food. I believe that cooking and sharing food with others is a connective force, a force that has the power to change environments and attitudes. Imagine having a superpower that allows you to increase the likelihood that conversation will flow, conflicts fade into the background, and all will have a good time. For me, that superpower is rooted in my love for cooking.

The magical force of food is rooted in science. Certain foods can activate and stimulate the pressure centers in our brains by triggering the release of neurotransmitters that influence our mood. Our bodies love antioxidant-rich whole foods that increase blood flow and help in the creation of healthy bacteria in our digestive systems. What all the science reveals is that food sets our mood.

February is a terrific time to think about “setting the mood” with a home-cooked dinner. As someone who has worked in the food service industry, let me be the first to advocate for staying home on Valentine’s/Galentine’s Day and preparing a meal for your gal-pals or your romantic interest. Valentine’s Day at restaurants is a little like St. Patrick’s Day at bars–they are swamped with amateurs and will likely yield a less-than-satisfying experience.

While you can’t find this magical ingredient on the shelves of any local store, for February, you can get some Cobanero Chili Flake from the Churchill County Library Spice Club.

Dona Irma’s Cobanero Salsa
By Irma Pereira

INGREDIENTS

1 lb tomatoes, halved
2 cloves garlic
5 stalks cilantro, chopped
1 yellow onion, quartered
2 t Flakes
1 t salt

DIRECTIONS

1. Grill or roast tomatoes, garlic, and onion until browned and very soft.
2. Mash or blend together in a bowl
3. Add Cobanero chili flakes, cilantro, and salt to taste.

Warm Marinated Olives
By Toponia Miller

INGREDIENTS

¼ c olive oil
1 T spice mix (choose a combination of fennel, rosemary, coriander, black pepper, oregano, dried garlic, or allspice)
Zest from 1 orange or lemon
1 t Cobanero Chili Flakes
1 ½ c mixed olives with pits, drained
¼ c white wine

DIRECTIONS

1. Combine the olive oil, spice mix, citrus zest, and Cobanero Chili Flake in a small saucepan and warm over low heat.
2. Add olives and stir to coat. Heat for 2-3 minutes. Add the wine and continue to warm, stirring occasionally for 8-10 minutes.
3. Turn off the heat and let it cool slightly before spooning it into a bowl to serve.