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Friday’s Fresh Five! (1/27/12)

Posted in Health, Helping Others, In The Kitchen, inspiration, Organization, Recipes, Records, Recycling, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , on January 27, 2012| Leave a Comment »

Grocery lists, to do lists, inventory lists, wish lists, guest lists, etc. – they seem to fill our lives, but what would we do without them? Would we stay focused on what we have to accomplish, if we didn’t have any lists? Would we feel satisfied at the end of the day, if we didn’t have anything checked off? Would we realize the magnitude of our lives – our organization, abilities, collections, thoughts, and everything else we put down on our lists? Love them or hate them, everyone makes lists.

#1 – 100 Calories
If eating a tad bit healthier and watching your weight are part of your New Year’s resolutions, then browse through this list of 88 Unexpected Snacks Under 100 Calories. Not all items are on the super healthy list, but there are some great ideas and recipes worth trying.

#2 – Does Your Clutter Control You or Do You Control Your Clutter?
Hmmm . . . that’s an interesting question for me and my fellow pack rats. I’d like to claim that I’m in control of my clutter, but as I look around my desk, I think the clutter won. Demanding Joy, a lovely blog to visit, has a list of 60 Ways to Get Organized & Take Control of Your Life. Much of it is common sense and needed reminders. Other aspects deal with prioritizing and breaking down daunting jobs to doable tasks. So if you’re motivated to start out the New Year more organized, check out this list!

#3 – New Life for Old Yoga Mats
If you are a devout student of yoga, you may wear out your yoga mat over the years of study. The question is: What do you do with your old mat? It seems counter to the yoga culture to toss it away, so that it can become part of a giant landfill and take centuries to decompose. Need a few ideas? Check out these 20 Creative Ways to Repurpose Old Yoga Mats.

#4 – Elliptical Machine Mistakes
Are you an elliptical machine junkie? Well, if you are, you might want to read about the Top 10 Mistakes You Make on the Elliptical Trainer. How many are you guilty of?

#5 – Wanted
“When I see the Ten Most Wanted Lists . . . I always have this thought: If we’d made them feel wanted earlier, they wouldn’t be wanted now.”
Eddie Cantor

Enjoy this last weekend in January!

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Easy Pulled Pork Sandwiches

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , on January 24, 2012| Leave a Comment »

Ernest Hemingway allegedly wrote a compelling work of fiction using only six words. A seemingly tragic story, complete with a beginning, middle and end, unfolds with these simple words: For sale: baby shoes, never worn. Following Hemingway’s format, I’ve come up with my own semi-tragic six-word story: Party planned, game lost, theme changed. Not really being an ardent football fan, I surprised myself with thoughts of hosting a Super Bowl party if the San Francisco 49ers beat the New York Giants. After Sunday’s overtime loss, I was in no mood for a party. But since, in my head, a menu had already taken shape, it seemed a shame not to put part of it to good use. Here’s a recipe for pulled pork sandwiches that’s easy, doesn’t smack too much of mustard or vinegar, and can be made in a slow cooker ahead of time! Australian Open party, anyone?

Easy Pulled Pork Sandwiches
Adapted from a recipe found on allrecipes.com

Ingredients:
1 Boston Pork Butt Roast
Salt and freshly ground pepper
Enough root beer to cover roast (not diet version)
About 3 cups of your favorite barbecue sauce
1 dozen onion rolls, sliced in half and lightly toasted
1 large can of French’s French Fried Onions, optional

Directions:
1. Rinse roast under cold running water and pat dry.
2. Rub salt and freshly ground pepper over roast.
3. Place pork in slow cooker and pour root beer over the meat until it is covered.
4. Cover with lid and cook on low until meat is well-cooked. Meat should fall off the bone and should be easy to shred. Length of cooking time will depend on the size of the pork butt roast and the type of heating element in your slow cooker. Plan on at least 8 to 10 hours for this portion of the cooking.
5. After meat is cooked, shred it and discard any fatty pieces.
6. Pour out the cooking liquid in the slow cooker (skim the fat off first, so that it does not go down the sink drain) and put the shredded meat back into the cooker. Stir in the barbecue sauce and gently mix until evenly distributed. Cook on low for one more hour, being careful that the sauce and meat does not burn.
7. Add salt and pepper to taste.
8. To serve: Let guests mound the pulled pork onto toasted rolls. Sprinkle french fried onions on top of meat, if desired. Put tops of rolls on sandwiches and make sure to provide plenty of napkins!

Serves about 12.

Linnell’s Notes:
1. The last time I made this I did not have root beer on hand, so I used some ginger beer that my brother-in-law kindly brought back from Australia for my hubby. I poured ginger ale soda in to cover the rest of the pork roast.
2. I used a 40 ounce bottle of Sweet Baby Ray’s Award Winning Barbecue Sauce, because I had it on hand. Obviously, the tastier the barbecue sauce, the tastier the pulled pork.
3. The pork can be cooked, shredded, cooled and refrigerated ahead of time. On game day, put the meat back in the slow cooker, add the barbecue sauce and cook on low for about one hour.
4. The topping of french fried onions gives the sandwiches a nice salty crunch!
5. Serve with some coleslaw and you are all set to go!

Enjoy!

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Chinese Chicken Buns or “Gai Bow”

Posted in Aging, Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , on January 17, 2012| 4 Comments »

A soft, yet crusty, bread surrounds succulent pieces of chicken and savory bits of celery, mushrooms, green onions, and bamboo shoots in these big and hearty Chinese Chicken Buns. Soon after you bite into a freshly baked one and let the flavors flood into your mouth, you’ll pat yourself on the back and say, “Damn, I’m a good cook!” It had been years since I last made these buns, but while deciding what to make for a Chinese New Year’s post, I remembered these delicious buns and it occurred to me that they would make fabulous Super Bowl fare, too! They can be made ahead and frozen for future use. But seriously, after you’ve taken your first bite of one, you’ll want to live in the present and not the future!

Chinese Chicken Buns
Adapted from a Sunset Magazine recipe

Ingredients:
2 loaves (1 pound each) frozen bread dough
6 dried Asian mushrooms
2 pounds boneless, skinless chicken meat, breast and thigh meat
2 tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2-3 stalks celery, thinly sliced
3-4 stalks of green onions
1 8 oz can of sliced bamboo shoots
2 tablespoons vegetable oil
4 eggs, hard boiled
Cilantro leaves, optional
Flour
Butter, melted

Sauce Ingredients:
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons dry sherry
1/3 cup water


Directions:
1. Remove frozen bread dough from the package and thaw as package directs, rubbing surface with a little bit of oil and covering with plastic film. Thaw just until pliable, about 1-2 hours at room temperature.
2. Hard boil the eggs and let cool.
3. Rinse and soak dried Asian mushrooms in enough hot water to cover them until soft and pliable, about 20 minutes. Cut off and discard tough stems; cut remaining mushrooms into thin strips.
4. Cut chicken meat into 1/2-inch-thick strips, each about 2-inches long.
5. Combine chicken with 2 tablespoons soy sauce, 2 cloves of garlic, minced, and 2 teaspoons minced fresh ginger.
6. Thinly slice celery stalks on the diagonal.
7. Wash green onions. Cut into 2-inch lengths (including tops).
8. Drain can of bamboo shoots.
9. Stir together sauce ingredients (listed above).
10. Pour 2 tablespoons oil in a 12-inch frying pan and place over high heat. When the oil is hot, add the marinated chicken; cook, stirring constantly, for 3 minutes.
11. Add celery; cook, stirring for 1 minute.
12. Stir in sliced mushrooms, sliced green onions, bamboo shoots, and sauce mixture. Cook, stirring until sauce thickens. Let cool.
13. Peel the eggs and cut in quarters, lengthwise.
14. With a lightly-floured knife, cut each thawed loaf into 4 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball into a round about 7-inches in diameter.

15. Place 1-2 sections of hard boiled eggs in the center of the dough. Top with 1/2 cup of the cooked chicken filling.


16. Gather edges of dough up around filling, being careful not to stretch the dough. Pleat in the edges and tightly pinch together to seal.

17. Turn on oven to 350 degrees F.
18. Place, buns, pinched side down about 2 inches apart on a lightly greased or parchment paper-covered baking sheet. Lightly cover and let rise in a warm place until puffy, about 30-45 minutes.
19. Brush with melted butter and bake for 30-35 minutes or until browned. Serve warm.
20. If made ahead, cool thoroughly on racks, then cover and refrigerate or freeze. To reheat, bake uncovered, in a 350 degree oven until hot, about 20 minutes if chilled. If frozen, bake for 35 minutes.


Makes eight.

Linnell’s Notes:
1. Dried Asian mushrooms can be found in most grocery stores and in Asian markets. The most common ones are the dried Shitake mushrooms. To soak dried mushrooms, place them in a bowl and cover them with hot water. Place a smaller bowl or plate on top of them to keep them submerged in the water.
2. I always double the recipe! Eight is never enough!
3. I tend to always add a little more of everything – more mushrooms, more celery, more green onions, more meat . . . and I usually double the amount of sauce.
4. I cut the 2-inch top segments (white part) of the green onions in half lengthwise, so that there are no thick pieces of onion to bite into.
5. Although the inclusion of slices of hard boiled egg is typical in a Chinese Chicken Bun, you can always choose not to include them if they are not to your liking.
6. I like the taste of cilantro in these buns, so I sprinkle a few cilantro leaves on top of the dough before adding the meat mixture.
7. Sometimes for an added rich and exotic flavor, I add pieces of Chinese Sausage into the chicken mixture.

Gung Hay Fat Choy!

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Winter Squash and Apple Bisque

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , on January 10, 2012| 2 Comments »

I never knew what the big deal was about butternut squash soup until I tasted some at a Zagat-rated restaurant. It was thick and creamy like most squash soups are, but what made this one stand out was the surprising taste of apple in it. As soon as I got home from dinner that night, I searched the Internet for a similar soup recipe. None of the recipes I found was exactly what I was looking for and I was disappointed. Then at the end of a long day of Christmas shopping, I came across a cookbook for soups and stews that contained a recipe for a butternut and apple soup. Although, I was supposed to be buying gifts for others, I quickly snatched up the cookbook and bought a gift for myself!

Winter Squash and Apple Bisque
Recipe from the Williams-Sonoma cookbook Soup & Stew

Ingredients:
2 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 shallots, finely chopped
2 Pippin, Granny Smith, or other tart apples, peeled, cored, and cut into 2-inch chunks
1 butternut squash, about 2 lb, peeled, seeded, and cut into 2-inch chunks
6 cups chicken stock
1 teaspoon finely chopped fresh rosemary, plus whole leaves for garnish
2 teaspoons finely chopped fresh thyme, plus whole leaves for garnish
1/2 cup half-and-half
Salt and freshly ground pepper
1/2 cup sour cream

Directions:
1. In a soup pot over medium-high heat, melt the butter. Sauté the onion and shallots until softened, about five minutes.

2. Add the apples and squash and cook until nicely coated, about 3 minutes longer.

3. Add the stock and rosemary and bring to a simmer. Add the thyme.

4. Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.

5. Remove from the heat. Using a handheld or standing blender, purée the soup until smooth.

6. Stir in the half-and-half and season with salt and pepper.

7. Reheat gently over medium-low heat.

8. Ladle the soup into warmed bowls and garnish with the sour cream and rosemary and thyme leaves.

Makes 6-8 servings

Linnell’ Notes:
1. Just a reminder, butternut squash are easier to peel if you microwave them on high for two minutes first.

2. I would have liked this soup even more if it had a more pronounced apple flavor. The next time I make this soup, I will add one more apple. Also, I think I will experiment with different varieties of apples to see which one gives the soup the best flavor.

3. Other dense, orange-fleshed winter squash could be substituted for the butternut squash.

Enjoy!

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Yugoslavian Christmas Cookies

Posted in About me, Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , on December 20, 2011| 4 Comments »

Christmas just wouldn’t be the same without Christmas cookies. After all, how would Santa maintain his energy during his night-long trip, if no one left out a plate of cookies for him? When my daughter and her friends were looking for something to do the other day, I suggested they bake Christmas cookies. Narrowing down which Christmas cookie to bake was easy for my daughter. The recipe for Yugoslavian Christmas Cookies, a holiday family favorite of ours, is one of the first recipes I received from my mother-in-law after I first got married. No, her family did not originate from Yugoslavia and no, I don’t know the history behind this beloved recipe. I do know, however, that the combination of the buttery cake/cookie crust, slathered with red currant jelly, and topped with a delicate lemony-nutty-meringue is worth savoring. Some recipes were meant to be kept in the family, but others, like this one, beg to be shared! Happy Holidays!

Yugoslavian Christmas Cookies
Adapted from a family recipe

Bottom Layer Ingredients:
1/2 pound butter (2 sticks), room temperature
1/2 cup sugar
1 egg yolk
1/2 teaspoon salt
2½ cup flour, sifted

Middle Layer Ingredient:
1 cup blackberry or currant jelly, stirred

Top layer Ingredients:
4 egg whites
1 cup sugar
3/4 cup ground walnuts
1 teaspoon lemon extract
1/4 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees F.
2. Cream butter and 1/2 cup sugar thoroughly. Add egg yolk and salt.
3. Sift flour and stir into butter mixture. Pat dough into a 9-inch by 13-inch pan.
4. Beat egg whites until stiff. Gradually add 1 cup sugar. Continue beating until egg whites are a meringue consistency.
5. Fold in ground walnuts and lemon extract. Set aside.
6. Spread slightly whipped jelly on dough crust and swirl meringue over the jelly layer.
7. Sprinkle with chopped walnuts.
8. Bake for 40 minutes.

Makes 3 dozen squares.

Linnell’s Notes:
1. Please note there are two ingredient entries each for sugar and for nuts. I have italicized the measurements in the recipe text to avoid any confusion.

2. After baking, these cookies must be allowed to completely cool in the pan. They are much easier to cut once cooled, since the jelly will not be as “oozy.”

3. When cutting these cookies, remember that the meringue layer is fragile. The meringue will crack, but that’s okay. It’s part of the charm of these cookies!

4. Since they are a little messy to serve and eat, I always serve these cookies in muffin/cupcake papers. See photo.

Enjoy!

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Friday’s Fresh Five! (12/16/11)

Posted in Creativity, Gift Ideas, Helping Others, Holidays, inspiration, Recipes, Recycling, Uncategorized, tagged , , , , , , , , , , , on December 16, 2011| 4 Comments »

The holidays are right around the corner: Hanukkah begins on the 21st, Christmas, of course, is on the 25th, and Kwanzaa is on the 26th. There’s still so much to do, so many people to see and so many ways to help others. Check out the links on today’s Friday’s Fresh Five! – help and inspiration is just a click away!

#1 – Charities
Giving to others during this holiday season is a kind and generous action, but be sure to check out the charities before you donate. If you want to check the legitimacy of a charity, go to the Better Business Bureau’s charity page or go to the nonprofit American Institute of Philanthropy. Although it puts a damper on the spirit of giving, it’s wise to do your homework before you give.

#2 – Life Is a Gift
Feeling like you need to refocus or regain perspective on your life? Here’s a brief video that will give you a boost.

#3 – WHOLE FOODS to the Rescue!
WHOLE FOODS has a page on its website that is devoted to gifts from the kitchen. You’ll find recipes for Apple Almond Gingerbread, Hot Chocolate Buttons, Sweet and Smokey Popcorn and Nut Mix, Sweet Potato Apple Dog Treats, and a WHOLE lot more. Another nice touch is that WHOLE FOODS also provides a link to a printable gift tag for each recipe!

#4 – Oh, Christmas Tree
Is “creativity the mother of invention” or is “necessity the mother of invention”? I think either saying fits the bill in this story about a frugal town in Lithuania. City officials asked an artist to help them with their holiday decorating. Appreciating the shortage of city funds, the artist created a huge 13-meter tall Christmas tree constructed from some 40,000 recycled bottles and zip ties! Lit from inside at night, it is a beautiful sight to behold and a wonderful testament to the creative spirit.

#5 – My Wish for You
“This is my wish for you: peace of mind, prosperity through the year, happiness that multiplies, health for you and yours, fun around every corner, energy to chase your dreams, joy to fill your holidays!”
– D.M. Dellinger

Have a wonderful weekend!

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Pepperoni Pizza Puffs With Homemade Pizza Sauce

Posted in Holidays, Kids, Recipes, Uncategorized, tagged , , , , , , , on December 6, 2011| 1 Comment »

Got kids? Need appetizers? Want football munchies other than Doritos? Whether you need to bring an appetizer to a holiday affair or you’re having a crowd over for football bowl games or you’ve just got lots of kids hanging around the house, you’ll want to whip up batches of these popular, bite-sized, Pepperoni Pizza Puffs and serve them with a flavorful, homemade, pizza sauce. Stir, bake, dip and eat – this make-ahead dish makes entertaining so deliciously easy!

Pepperoni Pizza Puffs
Adapted from a recipe by Rachael Ray

Ingredients:
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces (about 1 cup) mozzarella cheese, shredded
4 ounces pepperoni (about 1 cup), cut into small cubes
2 tablespoons finely slivered fresh basil
1/2 cup store-bought or homemade pizza sauce (recipe below)

Directions:
1. Preheat the oven to 375 degrees F. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20-25 minutes. Remove from the oven.

3. Sprinkle the puffs with 1 tablespoon of basil.

4. Microwave the pizza sauce (recipe below) until warmed through, pour into a serving bowl, sprinkle remaining basil on top for garnish, and serve with the puffs.

5. Do ahead note: Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350-degree oven for 8 to 10 minutes.

Serves 4.

Exquisite Pizza Sauce
Adapted from a recipe by Angie Gorkoff

Ingredients:
1 (6 ounce) can tomato paste
6 fluid ounces of warm water
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
Salt to taste

Directions:
1. In a small bowl, combine the tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and mix together, breaking up any clumps of Parmesan cheese. Add salt as needed.*

2. Sauce should sit for 30 minutes to blend flavors. At this point you would normally spread the sauce on pizza dough, but to use it as a dip for the Pepperoni Pizza Puffs, just pour some of the sauce in a serving bowl.

Serves 4 (pizzas), but serves more when used as a dip.

Linnell’s Notes:
1. I purchased sliced pepperoni and stacked them into short stacks. I sliced each stack into strips and then turned the stacks around to slice the strips into 1/4- to 1/2-inch squares.

2. A word about the anchovy paste: I didn’t have anchovy paste, but I did have a can of anchovies. I threw four to five fillets into my mini-food processor and gave them a whirl until a paste formed. Even if you don’t care for anchovies, don’t leave them out of this recipe! You don’t taste them in the sauce, but they do lend some depth to the flavor.

3. *The sauce should sit for a while to allow the flavors to meld before you decide to add additional salt. Not much salt needs to be added because of the saltiness of the anchovies.

4. The pizza puff recipe can easily be adapted. If you would like to substitute your favorite pizza ingredients for the pepperoni, try to keep the total quantity of add-ins to 3/4 cup, so that the batter-to-ingredient-ratio stays the same as in the original recipe. Next time I make pizza puffs, I’m going to add cooked Italian turkey sausage and some sliced olives.

5. Tastes much better hot, but that’s probably not an issue since they disappear so quickly!

Enjoy!

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California Corn Bread Mix

Posted in Gift Ideas, Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , on November 29, 2011| Leave a Comment »

Tucked away in a cabinet are holiday beverage napkins that read, “We Like To Give Homemade Gifts For Christmas. Would You Like One Of Our Kids?”  Whatever prompted me to purchase those particular napkins is a mystery to me. It’s true, I like to give homemade gifts. But even on my worst parenting days, I’ve never considered giving away any of my kids! I can only guess that a combination of the “HOLIDAZE” that normally takes over me at this time of year and too many “Calgon-take-me-away” moments of motherhood had something to do with it! This upcoming holiday season, my kids can rest assured that my homemade gifts will be in the forms of food mixes and baked goods. Food mixes, such as this one for corn bread, are gifts of time-saving convenience and are much appreciated by busy hostesses. Make this corn bread mix, put it in a cute airtight container, type and print up the instructions, and tie them on with a festive holiday ribbon. A voucher for some of your favorite homemade chili would make a great accompanying gift!

California Corn Bread Mix
Adapted from a recipe by Diane Phillips

Ingredients:
2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder

Directions:
In a large bowl, stir all the ingredients together. Store the mix in an airtight container.

Instructions to be included with the mix:

California Corn Bread
Preheat the oven to 350 degrees F. Place the corn bread mix in a large mixing bowl, and add the eggs, milk, and butter. Blend until the mixture is smooth. Pour into a well-greased 8-inch baking pan and bake for 30 minutes. Serves 4 to 6.

Enjoy!

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Roasted Butternut Squash with Lime Juice

Posted in About me, Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , , on November 21, 2011| 2 Comments »

Fists would bang on the table! Endless whining would begin! And a cacophony of complaints would strike my ears! All those reactions would occur, well maybe not the fist banging, if I deviated too much from my family’s traditional Thanksgiving menu. Whining would definitely begin if I were to roast a turkey any way other than my dad’s way and complaints would be nonstop if I did not make my family’s ultimate favorite side dish – a Chinese form of “stuffing” made with rice, Chinese sausage, mushrooms and dried shrimp. I am granted a little bit more leeway, though, with the rest of the Thanksgiving menu. Because I like to try out new recipes, our Turkey Day menu varies a little bit from year to year. Being more health conscious now, I have replaced recipes that are loaded with fat and sugar and opted to prepare more healthy ones. Gone is the sweet potato casserole with its butter, eggs and brown sugar. This year’s replacement for that is Roasted Butternut Squash With Lime Juice and I think my family will enjoy this dish with its combination of sweet, savory and tangy flavors. No additional sugar is necessary in this recipe, because the natural sugar in the squash is brought out when it is roasted. Fresh chopped rosemary lends the dish a certain earthiness and the little bit of lime juice adds an interesting layer of depth. Top all of that with the fact that this dish can be made ahead earlier in the day and reheated just before serving!

Roasted Butternut Squash With Lime Juice
Adapted from a Epicurious recipe by Sara Foster

Ingredients:
3½-pound butternut squash
3 tablesppons olive oil
2 tablespoons butter, melted
4 teaspoons fresh lime juice, plus 1 lime cut into wedges for garnish
2 teaspoons chopped fresh rosemary
Salt and freshly ground black pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Cover two rimmed baking sheets with foil.
3. Peel butternut squash and cut crosswise into 1/2-inch-thick slices and then cut the large rounds into quarters. Set aside.
4. Mix together in a large bowl the olive oil, butter, and the lime juice. Place squash into this mixture and toss thoroughly to coat all sides. Sprinkle with salt and pepper. Toss again.
5. Divide squash evenly between the baking sheets, arranging them in a single layer.
6. Roast for 20 minutes. Turn squash pieces over and roast until soft and golden brown, about 20 minutes longer.
7. Season with additional salt and pepper to taste. Sprinkle with chopped fresh rosemary. Serve warm with lime wedges.
8. Do Ahead: Can be made 4 hours ahead. Let it stand at room temperature. Rewarm in 400 degree oven until hot, about 10 minutes.

Serves 6.

Linnell’s Notes:
1. For easier peeling, stick the whole butternut squash in the microwave oven on high for about two minutes, then proceed with peeling.
2. When cutting the squash try to cut the pieces the same width and approximate size. This will promote even baking and enhance overall appearance.
3. I like to chop the rosemary just before serving, so that it keeps its fresh color.

Enjoy!

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Southwestern Chopped Salad

Posted in About me, Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , on November 15, 2011| 2 Comments »

Throwing a football party at your house? Got kids coming home for the holidays? Going to a potluck dinner soon? If you answered yes to any of these questions, you will want to make this colorful, flavorful, and healthy salad. It’s the type of salad you can make for two and have leftovers, but it more easily feeds a crowd! There are few hard and fast rules in this great recipe; it is a salad after all! Like avocados? Put them in! Don’t like jicama? Leave it out! Want to serve it as a main dish? No problem, just add some protein in the form of diced chicken breast, bacon, shrimp, taco meat or hard-boiled eggs. Want to make it ahead of time? Prepare the ingredients the night before and store them in airtight containers. Assemble it right before serving. This salad travels well, too. Put the prepared ingredients in separate zip-type plastic bags or small plastic containers and then arrange them over the bed of greens when you arrive at your destination. Other than for the spicy southwestern-inspired salad dressing, there are no specific measurements for this salad. Adjust the amounts of the salad add-ins proportionally to the amount of greens you use. For the sake of giving you some parameters, I am giving you rough estimates of what I would serve as a side salad for six to eight people.

Southwestern Chopped Salad

Southwestern Ranch Salad Dressing (Adapted from a recipe found on Food.com):
1/2 cup mayonnaise
1/2 cup sour cream
1-2 tablespoons milk
2 tablespoons minced tomatoes
1 tablespoon white vinegar
2 teaspoons canned diced jalapeno peppers
1 tablespoon finely minced onion
1/2 teaspoon dried parsley
1/4 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon dried dill weed
1/8-1/4 teaspoon cayenne pepper
1/4-1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon honey or real maple syrup

Directions to Make Salad Dressing:
1. Note: The flavors in this salad dressing need time to meld, so it should be made three to four hours ahead of serving time.
2. Whisk all ingredients together in a bowl, except for the milk.
3. Add milk to thin, as needed.
4. Cover and chill.

Salad Ingredients:
3 heads of romaine hearts or 1 head of iceberg lettuce
1/2 red onion, diced
2 cups frozen corn
1 (15 ounce) can of black beans
1 medium can sliced black olives
1 red or orange bell pepper, diced
1/2 medium-sized jicama, diced
1 bunch cilantro
1-2 cucumbers, diced
Shredded cheddar cheese
Corn chips or toasted pepitas (pumpkin seeds)
2 avocados, peeled and cubed (optional)
1-2 fresh tomatoes, diced (optional)

Directions to Make the Salad:
1. Wash lettuce leaves and spin or blot dry. Stack three or four leaves at a time and cut into 3/4-inch-wide ribbons. The large leaves should be stacked and cut in half down the spine before slicing into ribbons.
2. Finely dice half of the red onion.
3. Place frozen corn in a strainer and run cool water over it until the kernels are thawed. Drain thoroughly.
4. Pour the can of beans into a sieve and rinse with cold water. Let drain.
5. Drain olives.
6. Dice the red pepper.
7. Peel and dice the jicama.
8. Wash and spin or blot dry the cilantro, pick leaves off and put into a small bowl.
9. Dice the cucumbers.
10. Break corn chips into coin-sized pieces, reserving whole pieces for garnish along the edge of your bowl.
11. When ready to assemble, place lettuce ribbons into a large, shallow bowl.
12. Except for the red onion, cilantro leaves, cheese, and corn chips, arrange each ingredient in concentric rings on top of the greens, beginning with the ingredient you have the least of and ending with the ingredient you have the most of. Try to balance the colors.
13. Sprinkle the onions, cilantro leaves, cheese, and corn chips decoratively on top of the salad.
14. Place whole corn chips on edge of salad bowl.
15. Serve with dressing on the side.

Linnell’s Notes:
1. Romaine lettuce is more nutritious than iceberg, so it is always my fist choice.
2. All diced items should be diced approximately the same size for a uniform appearance.
3. Taco-flavored Doritos are really good in this salad!
4. Diced fresh tomatoes can be added or substituted for the red bell pepper. I leave out the tomatoes if the salad is to be made in advance or if I’m traveling with it. The red bell peppers provide enough color with out getting juicy like the tomatoes.
5. The salad dressing recipe only makes one cup, so if you’re serving a crowd, multiply the salad dressing recipe as needed.
6. The spicy-heat of the salad dressing can be adjusted by adding fewer jalapenos and less cayenne pepper. Remember to let the dressing sit for a couple of hours before you decide to adjust any of the flavors!
7. The salad dressing makes a great dip for vegetables, too – just don’t thin it out with the milk.

Enjoy!

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