To Christians, Easter is a very important holiday. As we celebrate this season, we usually involve church services, good food and family.
Our featured cook today is Cindy Fullmer Miyasaki. Cindy was raised in Cedar Rapids, Iowa and after high school attended Brigham Young University in Provo. That is where she met her husband, Reid Fullmer. Reid was a social worker and they found themselves in Idaho where he worked at the Youth Services in St. Anthony and then for Health and Welfare in Rexburg.
Cindy and Reid have seven children. Josh Fullmer and wife, Marie live in Burton. He is an ophthalmologist in Rexburg, and they have six children.
Hilary and husband Rick Rumsey live in Rexburg where he owns an engineering firm. They have seven children.
Amber and husband Dave Webb live in Vacaville, California. He is a mesofacial surgeon and they have five children.
Four children make up the family of Spencer and Brittany Fullmer. They live in Reno, Nevada, where he is an endodontist.
Nicole and husband Rob Webb live in Rigby, Idaho where he is the manager of Zion’s Bank. They have four children and one on the way.
Making their home in Rexburg are Caleb and Kelsi Fullmer. He works in Real Estate and is a partner with Anytime Fitness and is a personal trainer. They have three children and soon to have four.
Alec and Lacey Fullmer live in American Fork, Utah. He works as a software engineer at Wistic. They have two sons.
Cindy enjoys her life as a mom, grandma and homemaker. She loves to cook and did a lot of sewing for her girls and boys, making school clothes and church clothes. She well remembers Easter in her family and the fun times it was for the kids. They always colored eggs and the eggs were hid along with the Easter baskets for the kids to find on Easter morning. She always made a new Easter dress for the girls. In that generation, accessories included hats and gloves. As they grew older, she made formals for their proms.
Cindy learned to cook by watching her mom cook. She claims her real “learning to cook” experience was from a young marriage and feeding a young family. The favorite of her family was Oven Fried Chicken, Mashed Potatoes and Gravy.
Cindy loves to bake and make bread with her own ground flour. Even in her retired years, she loves to cook and share food with others as well as family. She likes to try new foods and new recipes but usually alters the recipe to her liking. She keeps well stocked freezers and a pantry so when she gets the urge to cook, she doesn’t always have to run to the grocery store.
At one time, Cindy took a cake decorating class and each child would have a beautiful decorated cake for their birthdays.
Life was good for the Fullmer family, however, Cindy was left a widow at a fairly young age. With her strong commitment to her family and life, she continued to be involved with her family and community. She went on to serve a mission for her church to the Philippines. She did some traveling too.
One day, a phone call came from Kevin Miyasaki who had also lost his wife, Darla. They began to date and eventually married. Kevin was working in administration at Brigham Young
University-Idaho at that time. Kevin had worked in years earlier with her late husband, Reid, at Youth Services in St. Anthony.
Cindy and Kevin live in Sugar City. They have a combined family as Kevin has six children. Kevin enjoyed cooking for his family and learned many cooking techniques from his mom, Mary. His family would probably choose Shrimp Creole as a favorite. He would make it once a year, on New Year’s.
Kevin’s children include Clarke and his wife, Cami, who live in San Clemente, California, where Clarke is vice president of “Stance” socks. They have four children.
Jared lives in Salt Lake City, Utah, is a chef, and owns his own catering and pre-packaged meal business. He has five children.
Nachelle and husband Jay Edgington live in Bountiful, Utah. They have three daughters and Jay is a financial advisor.
Alyssa Jones, Kevin’s second daughter, lives in Bountiful, Utah. She is a medical assistant and is finishing a bachelor’s degree. She has two boys.
Brett and wife, Addie live in Vineyard, Utah. Brett is a marketing specialist at Bamboo HR. Addie teaches fourth grade.
Kalin and wife, Lacy, live in Draper, Utah. He is continuing his education and she is a Health and Wellness specialist.
The combined Miyasaki/Fullmer families enjoy times together. They usually have an Easter egg hunt for the grandchildren the Saturday before Easter. Turkey and Ham are usually on the menu for an Easter dinner.
Kevin and Cindy have enjoyed traveling together, biking, family parties and holidays. In their retirement, they often attend BYU-I campus events, local high school ballgames and other sports. Eating out is an enjoyment to both and salmon would be their
choice as a favorite food. Kevin still enjoys working in the garden and Cindy appreciates having the fresh produce to cook with. She thinks it is essential to have good equipment in the kitchen; really good knives, tools, pots and pans and bakeware.
Cindy’s hobbies include reading, cooking, family, family history and homemaking. She especially likes to cook with her grandchildren. She has several age groups, making the main course or dessert together and in the same kitchen at the same time. It is fun times cooking with their cousins and making memories.
Kevin keeps active as he rehabilitates from a stroke. He exercises on a daily basis. He has been a marathon runner, sports coach and the best father spectator to his family.
The Miyasaki family sends warm Easter greetings to all and express their belief in Christ and His resurrection; the reason we celebrate this Easter season.
½ cup flour
¼ cup bacon grease
1-1/2 cups chopped onions
1 cup chopped green onions
1 cup chopped celery, with leaves
1 cup chopped bell pepper
2 cloves garlic, minced
1 6-ounce can tomato paste
1 16-ounce can chopped tomatoes, with liquid
1 8-ounce can tomato sauce
1 cup water
5 teaspoons salt
1 teaspoon pepper
½ teaspoon red pepper, optional
Tabasco sauce to taste
2 to 3 bay leaves
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
4 pounds peeled raw shrimp
½ cup chopped parsley
2 to 3 cups cooked rice
Make a dark brown roux of flour and bacon grease in a large heavy pot. Add onions, green onions, celery, bell pepper and garlic and saute until soft. Add tomato paste and mix this well with vegetables. Add all other ingredients except last three. Simmer slowly for one hour, covered, stirring occasionally. Add shrimp and cook until done, five to 15 minutes. This should set awhile and is much better made the day before and reheated, but not boiled. Freezes well. Add parsley just before serving. Serve over rice.
Rhubarb Custard Pie
(Cindy Miyasaki and her mom, Arla Zmoos)
2 eggs, well beaten
1-1/2 cups sugar
2 tablespoons milk
¼ teaspoon salt
1 tablespoon butter
2 tablespoons flour
3 cups rhubarb
1/8 teaspoon nutmeg
½ teaspoon cinnamon
Beat eggs and sugar; add flour and milk and beat. Add salt, butter and spices and beat. Add rhubarb and put into unbaked pie shell. Cover with following topping.
1 cup flour
¼ cup sugar
1 stick butter, softened
Mix together until crumb balls form. Sprinkle on pie. Bake at 375 degrees for one hour.
Note: Strawberries may be added to the rhubarb for filling.
Chicken/Vegetable Masala (Dairy Free)
3 chicken breasts cut into bite-sized pieces
1 teaspoon coconut oil or butter
½ onion, chopped
2 cloves garlic, minced
1 jalapeno, chopped with seeds (about ¼ cup)
1 teaspoon ground coriander
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon garam masala (an Indian spice)
½ teaspoon salt
1 15-ounce can tomato sauce
1 cup coconut milk, or more to taste
1 tablespoon pure maple syrup
1 pound assorted, chopped vegetables
Saute chicken over medium heat with chopped onions, garlic and jalapeno in melted coconut oil for five minutes or until tender. Add in the spices and salt and saute another minute, until
fragrant. Pour the tomato sauce into the pan and allow to simmer for 15 minutes, until thickened. Depending on how spicy and creamy you like your sauce, you’ll want to add gradually the coconut milk and taste as you go. The more coconut milk you add, the creamier and less spicy the final result will be. I like adding up to a whole can, depending on how spicy the jalapeno has made the sauce! Add the maple syrup at this point and adjust any other flavors to your taste. Add the assorted vegetables to the sauce and toss well to coat. Cover the pan and allow to simmer for ten minutes, until the vegetables are crisp, but fork-tender. Serve piping hot over a bed of rice or quinoa, if desired.
Spicy Italian chicken/Shrimp Romano
This is a family favorite.
1 pint cream
4 tablespoons butter
2 teaspoons salt or less
1 to 2 teaspoons pepper
¼ cup Romano cheese
¼ cup Parmesan cheese
2 teaspoons cayenne pepper
Melt butter in saute pan. Add cream, salt and pepper. Heat to boil. Remove from heat and fold in cheeses and cayenne. Set aside.
Main dish ingredients:
1 10-ounce package bowtie pasta, cooked
1-1/2 tablespoons butter
½ cup mushrooms, sliced
1 small jar artichoke hearts, drained
7 or 8 ounces sliced, grilled chicken
1/8 cup sundried tomatoes, chopped
1 ounce cream
Shrimp to equal amount of grilled chicken
In a large skillet on medium heat, melt butter. Add mushrooms, tomatoes and stir one minute. Add artichokes and meat. Stir in
one ounce cream and ½ of sauce. Add pasta and remaining sauce. Stir gently.
Note: You may also use sausage, beef or crab for meat.
Spicy Roast turkey
1 to 1-1/2 cups mayonnaise
2 tablespoons paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic powder
1 14-ounce turkey
Mix the spices into the mayonnaise until thoroughly blended. Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird. Rub inside the bird, outside the bird and make sure to spread it under the breast skin. Roast on lowest rack of the oven at 500 degrees for 30 minutes. Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil, folded into a triangle, leaving the legs and dark meat uncovered. Insert a thermometer into the thickest part of the breast and return it to the oven. Reduce the oven temperature to 350 degrees. Roast until the turkey temperature reaches 161 degrees (A 14 to 16 pound bird only needs a total of two to two and a half hours of roasting.) Remove the turkey from the oven and let it rest, loosely covered, for at least 15 minutes before carving.
Whole Wheat Oat Waffles
½ cup whole wheat pastry flour
½ cup all-0purpose flour
1 cup oat flour
1/4 cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cornstarch
2 eggs, separated
1-1/2 cups milk
2 tablespoons canola oil
1 teaspoon vanilla extract
Preheat a waffle maker according to manufacturer’s directions. Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder and salt together in a bowl. Whisk egg yolks, milk, canola oil and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, one to two minutes. Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about five minutes. Pour ½ cup of batter, or amount recommended by the manufacturer onto the waffle maker; close lid and bake waffle until browned and crisp, two to four minutes.
Gaeng Mussaman (Mussaman Curry)
(Amber Webb and Cindy Miyasaki)
2 to 3 cans coconut milk
1-1/2 pounds stewing beef, cut into one-inch cubes
3 tablespoons Mussaman Curry paste
2 tablespoons fish sauce
1 tablespoon sugar or brown sugar
2 heaping tablespoons of peanut butter
A couple pinches of red, crushed pepper
4 tablespoons Tamarind juice or 2 tablespoons Tamarind paste
¼ heaping teaspoon cardamom powder
1 stick cinnamon
1 to 1-1/2 pounds potatoes, cut into cubes
1 onion, cut into wedges
½ cup roasted peanuts or cashews (nonsalted)
1 tablespoon lime juice
2 tablespoon yellow curry
Sugar Snap peas
Bring coconut milk to a gentle boil in a large saucepan. Add beef and simmer until tender, about 40-60 minutes. Bring coconut cream to a boil in a small saucepan. Cook for about 5-8 minutes, stirring constantly until it separates. Add the Mussaman Curry paste to the coconut cream and cook until it’s fragrant. Add the curry paste/cream mixture to the pan containing the cooked beef. Add the fish sauce, sugar, Tamarind juice, cardamom pods, cinnamon stick, potatoes and onion wedges, yellow curry, sugar snap peas and carrots. Simmer until the potatoes and carrots are cooked, about 10-15 minutes. Adjust taste as necessary using fish sauce, sugar and lime juice until you have a pleasing balance. Serve over rice.