Recipe Column: Food-related goals
I’m a true admirer of people with lofty goals, and Lin Meisinger certainly can be categorized in that division. I met Lin last week at a “Cooking With Herbs” class that was held at the YMCA of the Northwoods. I love to learn new things, especially where cooking is concerned, and Lin was the teacher.
About two dozen people attended this class, and we got to sample a variety of herbal teas and learn about their benefits. Then Lin explained how she cooks with herbs and what ones are her favorites. It was during this portion of the presentation that this petite retiree revealed her lofty goal. “Last year at this time I decided to start a blog, and my goal was to create, cook, photograph, and then write out a recipe every day and post it,” she said. “I’m up to about 290 recipes now.”
My mouth dropped open in amazement. I realized I was in the presence of a very dedicated cook, and come to find out I was right. After the class was over I had a little chat with Lin, who admits she was born to prepare food. “Ever since I was a small child I have always felt at home in the kitchen,” she said. “It’s always been a passion of mine.”
Lin is an adventurous sort with food but that didn’t come from her mom, who was a methodical and precise cook. “If she didn’t have an ingredient for a dish she wouldn’t make it,” said Lin. “One time I suggested we deviate from a meatloaf recipe we were following by adding some chopped peppers and my mother looked at me over her glasses and said, ‘Lin, I think you better leave the kitchen.’ I’ll never forget that.”
But Lin considers cooking an adventure and the recipes she shared at the cooking class and the food she prepared there proved that. Many of her dishes are fruit and vegetable based and she enjoys cooking up healthy soups and making salads that feature colorful vegetables and fruit. And her homemade salad dressings are wonderful.
When I got back to my office I looked up Lynn’s blog and was very impressed. Sure enough there were pictures of good food and recipes of every caliber. If you’re interested in checking it out, visit slowfoodhealthyfood.blogspot.com/.
And since she is so close in completing her mission of 365 recipes in that many days, I asked her what her next project will be. “Well I’d really like to write a cookbook,” she said. “That’s my next goal.”
And as a writer of a food column, that’s a lofty one indeed.
Raspberry Lemon Salad Dressing
6 oz. fresh raspberries
2 Tbs. water
Zest from 1 lemon
2 Tbs. maple syrup
2/3 cup canola oil
1/2 tsp. Dijon mustard
Salt and pepper
Combine raspberries, water and lemon zest in a small heavey pan. Stirring and mashing bring the mixture to a simmer. Cook, stirring a couple of minutes just to bring out the flavors. Add juice from the lemon, stir together and then strain if you want to remove the raspberry seeds. Pour juice into a coverd jar and add syrup, mustard and salt and pepper. Shake well before serving.
Dinner in No Time
1/2 13 oz. pkg. Lit’l Smokies
2 carrots – chopped
1 stalk of celery – chopped
1 lg. clove elephant garlic
1 Tbs. butter
1 Tbs. extra virgin olive oil
2 Tbs. balsamic vinegar
11/2 cups cooked spaghetti
Combine all the above, except the pasta, in a non-stick pan. Sautè until the vegetables are almost done. Add pasta, stir and continue to cook until heated through. The balsamic vinegar brings out all the flavors so nicely.
Muffin Cup Quiches
8 oz. ham, smoked turkey or crisp-cooked bacon
1 sm onion
1 cup broccoli florets
2 sticks smoked string cheese
3 beaten eggs
3/4 cup milk
3 Tbs. self-rising flour
1 Tbs. vegetable oil
pepper and salt
Chop whatever meat you choose into small pieces along with the onion, broccoli and cheese. Divide evenly into a greased 12 cup muffin tin. Beat the egg, milk flour and oli and pour into cups. Let stand for 5-10 minutes. Bake at 350 degrees about 18 minutes until set. If needed, switch to low-broil for a few minutes to brown the tops.
Chicken Mac and Cheese
11/2 Tbs. butter
11/2 Tbs. flour
1 cup milk
1 med. onion, chopped
1 cup chopped celery
6 oz. shredded cheddar
1 5 oz. canned chicken-drained
2 cup dry pasta
3 cup frozen or fresh chopped broccoli
8 oz. can water chestnuts, drained, chopped or sliced
1 cup Italian breadcrumbs
Combine butter and flour in a medium size heavy pot. Pour in milk and add onion and celery. Continue to stir over low-medium heat until mixture bubbles. Add grated cheese and chicken. Meanwhile, cook pasta until about half done, stir in broccoli simmer another few minutes. Drain and return to pan. Add the other mixture and water chestnuts, stirring to blend all together. Pour into a 4 quart baking dish. Top with bread crumbs. Bake at 350 degrees 10 minutes, then broil on low just until topping browns.
Pineapple Fruit Salad
1 ripe pineapple
5 Clementines
1 cup frozen black cherries
1/4 cup jelly, jam or marmalade
Cut outer covering off pineapple, remove top, quarter it lengthwise. Core cut each quarter lengthwise once again, then cut into chunks. Peel clementines, cut segments into little pieces. Half the cherries. Mix all in a medium bowl, drizzle with jam, jelly or marmalade that’s been melted in the microwave.
Associate Editor Mary Ann Doyle is available at [email protected].
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