A la carte: Finals are for faves

I’ve saved the best for last! After writing about 30 columns over the past two semesters, I’m publishing my favorite recipes in this year-end issue of the Weekend Scene.

Heather Holland

Smoothies
The smoothie tradition in my house began as an after school snack back when we rushed home each day to watch The Magic School Bus. Now as a busy college student, I rely on smoothies for a quick meal during the week. I started buying organic, natural dairy products in January and while my wallet may be a little slimmer, I can definitely tell the difference in how I feel. The lack of added hormones and antibiotics has kept me from getting sick the last four months, which for me is somewhat of a miracle. Adding flaxseed provides essential omega-3 fatty acids, and tart cherry juice helps reduce inflammation and joint pain.

½ cup organic yogurt, any flavor (I like raspberry)
½ cup juice, any flavor (I like a pineapple, banana, and orange blend)
1 tbs. ground flaxseed
1 tbs. tart cherry juice concentrate
1 small banana
½ cup frozen strawberries
½ cup frozen mixed berries
Blend yogurt, juice, cherry juice and flaxseed. Add banana and blend. Add frozen fruit and blend.

Broccoli salad
Even if you don’t like raw broccoli, you will love this salad.

2 large heads of broccoli, washed and de-stemmed, cut into bite size pieces
1 medium diced red onion
2 cups shredded mild cheddar cheese
1 pound cooked crumbled bacon
½ cup raisins, optional
1/3 cup sunflower seeds, optional

Dressing:
2 cups mayonnaise
2 tablespoons white vinegar
½ cup sugar

Mix dressing and combine with other ingredients. Refrigerate at least one half hour before serving.

Aunt Gail’s tortellini salad
My aunt created this recipe years ago and it has become a staple in our family; we seem to have it at every graduation and birthday party. This is the first time I’ve had the official, somewhat top-secret recipe (one of the perks of writing a recipe column). Yes, it requires a not-so-inexpensive trip to the grocery store, but the result is worth every penny.

1 pound various pasta shapes (spirals, bow ties, penne), cooked al dente
1/2 pound various colored cheese tortellini, cooked
1 large bottle spicy Italian dressing
8-ounce jar marinated artichoke hearts, quartered
1/2 medium size jar roasted red peppers, sliced julienne style
1 bunch green onions, sliced
8 ounces salami of your choice, sliced into bite sized morsels
10 mozzarella cheese sticks, sliced into ½ inch pieces
1 jar black olives
1 can garbanzo or cannellini beans
Parmesan cheese, as desired (or can use three cheese blend such as Romano, parmesan and asiago)
Diced celery, if desired and you have any that you need to get rid of.

Cook pasta and drain. While pasta is still warm, pour some of the Italian dressing on to it. The pasta will soak up some of the liquid from the dressing and the dressing will help prevent the pasta from sticking together as it cools. Let pasta cool. After pasta has cooled, add remaining ingredients except Parmesan, and blend with remaining Italian dressing. Add Parmesan. Let set for 24 hours before serving, stirring every once in a while as you walk past the refrigerator. Warning: the pasta will grow so do yourself a favor and start out with a big bowl!

Pasta Frittata
Leave out the diced ham to make this recipe vegetarian.

1 large onion
1 tbs. oil
12 oz. deli ham
4 garlic cloves
6 eggs
2 cups cooked angel hair pasta (2oz dry = 2 cups cooked)
½ cup mozzarella cheese
½ cup Colby cheese
2 tbs. parsley
1 tea. Italian season
½ tea. Salt
½ tea. Pepper

In an ovenproof skillet, sauté onion in oil. Add ham and garlic; sauté another minute. Remove and set aside. In bowl, whisk eggs. Add cheese, parsley and seasonings. Add the ham mixture and pasta.
Coat skillet with cooking spray. Add mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400 degrees for 13 minutes or until set. Let stand for 5 minutes before cutting.

Peanut butter pie
This pie is so rich, but so wonderful. Adding chocolate makes it take like a silky peanut butter cup.

2 prepared graham cracker crusts
8 oz. cream cheese
2/3 cup peanut butter
2 cups powdered sugar
½ cup milk
12 oz. thawed cool whip
Chocolate syrup, optional

Beat cream cheese, peanut butter and powdered sugar. Add milk to mixture. Fold in cool whip. Pour into piecrust and freeze for five hours. Drizzle top with chocolate syrup before serving.

Heather Holland, a Weekend Scene Opinion columnist, is a junior majoring in public relations and fashion merchandising and can be reached via e-mail at heather.l.holland@wmich.edu.

Short URL: http://www.westernherald.com/?p=5763

Posted by HeraldAdmin on Apr 15 2009. Filed under Recipe, Weekend Scene. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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