Monday, May 30, 2011
We island hopped from the Nassau, New Providence Island to Abaco to Elbow Cay (pronounced Key) and the quaint little village of Hopetown. Very charming.
The dumpling on top was not very good but I would reorder the Special again. A cool and refreshing Kalik was the perfect drink to go with this dish.
A more traditional American version is Pot Roast on page 166 of Tastes & Treasures. Try giving it a little jalapenos to liven up this mild version.
Friday, May 27, 2011
Love to see the lobby full of students exploring the AHS Museum. Lots of laughter and excitement as they toured through. Nothing like a healthy homemade snack of Granola, page 196 of Tastes & Treasures to keep them loaded with energy.
4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon ground cinnamon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)
Preheat the oven to 350 degrees. Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl. Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges. Bake for 15 minutes or until the oats are golden brown, stirring frequently. Spoon immediately into a heatproof bowl and stir in the dried fruit. Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months. Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.
Wednesday, May 25, 2011
This fiber-and-protein-packed meal is a smothered seafood sensation. Recipe from hungrygirl.com
Serve this with a Mojito from Tastes & Treasures cookbook, page 26. yummm.
2 oz. drained white crabmeat
2 tbsp. fat-free cream cheese
2 tbsp. fat-free sour cream
1/4 tsp. lemon pepper seasoning
1/2 tsp. dried parsley
1 cup broccoli florets
1/4 cup canned black beans
1 La Tortilla Factory Low Carb Low Fat Tortilla, Large Size (or another low-calorie, high-fiber tortilla*)
1/4 cup La Victoria Green Chili Enchilada Sauce (or another green enchilada sauce*)
Preheat oven to 375 degrees. Place broccoli in a microwave-safe bowl with 2 tbsp. water and cover; microwave for 3 minutes. Drain any remaining water and set aside. Stir to combine crabmeat, cream cheese, sour cream, parsley and lemon pepper seasoning. Place crab mixture on one half of the tortilla and top with steamed veggies and black beans. Roll tortilla up tightly and place on a baking dish sprayed lightly with nonstick spray. Place dish in the oven and heat for 10 minutes (or until insides are thoroughly heated and tortilla is slightly toasty). Meanwhile, heat up the enchilada sauce (stovetop or in the microwave). Remove burrito and top with sauce. If desired, top with a dollop of fat-free sour cream (not included in nutritionals). Enjoy!
Entire burrito: 260 calories, 4.5g fat, 1,480mg sodium, 43.5g carbs, 19.5g fiber, 3.5g sugars, 26g protein = 5 Points)
Monday, May 23, 2011
Phoenix Bike Trails were busy this morning. We had a lovely 7 mile ride to the Adobe Restaurant at the Biltmore. Nothing like their Adobe Oatmeal/Yogurt/Fruit bowl. Yummm.
Since these are made to order, tell them to use skim milk since it normally comes with cream. And hold off on the sugar. It is very sweet already.
Tastes & Treasures cookbook has a wonderful Yogurt Parfait recipe on page 52. Just add chilled oatmeal. But skip the bowl if you make it at home. Much prettier to layer in a tall parfait glass like Hassayampa Inn in Prescott does.
Sunday, May 22, 2011
Jeannine & I stayed for a 20 minute video, which went into the history of Texas a little more than the first night. There is a nice museum at the Alamo & the chapel is beautiful.
We even had a gazoo band entertain us, thanks to Kassie Walters, Linda Fritsch, Terri Mainwaring & Lindy Isacksen! :o))"
Friday, May 20, 2011
This summer the AHS Museum at Papago Park in Tempe, and all three AHS museums, are participating in the Blue Star Museums program. This program is a partnership among Blue Star Families, the National Endowment for the Arts, and more than 1,000 museums across America. First launched in the summer of 2010, Blue Star Museums once again will offer free admission to active duty military personnel and their families from Memorial Day, May 30, 2011, through Labor Day, September 5, 2011. For more information on this program, visit www.arts.gov/national/bluestarmuseums/index2011.php.
Tuesday, May 17, 2011
Saturday, May 14, 2011
Writing our cookbook was a two year journey. We often compare it to the birth of an elephant.
After writing to historic venues across the state, we received many recipes from chefs of famous restaurant and inns. But often the recipes were for serving large crowds so they needed to be modified. (No need to have 2 cups hot chile powder in a burrito.) We taste tested every recipe 3 times to make sure they were accurate.
Historymakers and Historical League members also contributed to the book with recipes and food memories of growing up in Arizona. Their recipes were very accurate.
Zona Lorig told the background of Tastes & Treasures A Storytelling Cookbook of Historic Arizona at the recent Arizona History Convention in Yuma. Using a power point presentation was a new experience for us, but we learned a lot and shared a lot of information.
Thursday, May 12, 2011
Dr. Osselaer is shown on the left standing next to League member, Linda Cathey.
In AZ, women have always had a voice and a vote. Dr. Osselaer's stories sure peaked my interest in reading more about these remarkable women who were married, had families as well as being effective legislators.
10 oz. fresh or frozen shelled edamame beans (soybeans)
1 15 oz. can yellow hominy, drained (I prefer Bush brand)
1 15 oz. can white hominy, drained (I prefer Bush brand)
I small red bell pepper, diced
1 small onion, diced (I prefer green onions; milder)
1 fresh jalapeno pepper, diced (or to taste)
¼ cup cilantro, chopped
½ cup seasoned rice wine vinegar
¼ cup fresh lime juice
¼ cup vegetable oil
½ tsp. Pico de Gallo seasoning (or chile powder)
½ tsp. cumin
2 tsp. chipotle salsa (most grocery stores have this)
Salt and pepper to taste (may not need salt)
Mix salad ingredients together. In a separate bowl thoroughly combine dressing ingredients. Pour dressing over salad and mix thoroughly. Chill at least 4 hours. Serves 6 to 8.
Notes: This is very different, spicy, and keeps exceptionally well for days, in the refrigerator.
From Melissa’s shelled edamame (soybean) package, February 2006.
Monday, May 9, 2011
The audience loved to learn about Margarita Pie at the AZ History Convention in Yuma last week. Leslie Christiansen is an expert at demonstrating cooking skills and techniques. She made the pie in little sample cups for tasting and added Crystallized Lime Zest for the topping. What a hit and they looked so pretty. Margarita Pie is from historic Rancho de la Osa, the recipe is on page 124 Tastes & Treasures cookbook.
CRYSTALIZED LIME ZEST
Lime; Lemon or Orange
1. Wash the outside of the citrus with soap & water, and then dry well.
2. Peel the citrus with a potato peeler or citrus zester. Be sure the peel does not have the off-white and bitter pith. (do not use a micro/plane)
3. If using a peeler- cut peel into julienne strips.
4. Bring a sauce pan of water to a boil, using enough water to cover more than an inch of the citrus zest. Add a small palm-full of kosher salt to the boiling water.
5. Blanch the zest for 1 minute.
6. Pour the zest into a fine mesh sieve, allowing it to drain well.
7. Meanwhile, make a simple syrup with equal parts sugar and water:
8. Place the sugar in the center of a heavy bottom sauce pan, being careful not to get the sugar crystals up the sides of the pan.
9. Pour the water around the sugar. Gently stir the sugar with a wooden spoon.
10. Bring to a boil- without stirring. When the liquid has completely come to a boil and the syrup is clear, turn off the heat.
11. Add the zest and simmer for about 10-15 minutes, stirring occasionally, until the zest is slightly transparent.
12. Meanwhile, place some new sugar in a cake or pie pan. (use 2 pans if making a large amount)
13. When the zest has finished simmering, pour it into a large sieve to drain. The syrup will be thick and sticky.
14. Immediately after the sugar has drained, start to coat it with the sugar;
15. Using 2 forks, scoop up about a large tablespoon full of zest into the sugar. Use the forks to separate the zest into strands, completely coating it with the sugar. This takes time and patience.
16. Move the sugar coated zest into the 2nd pie dish with sugar, coating it again. Continue until all the zest has been coated in sugar.
17. Allow sugar to dry out in the sugar for a few hours, re-coating it a few times.
18. Place finished zest in an airtight container or a zip-top bag. It will keep for a few weeks.
Saturday, May 7, 2011
Love hearing the comments when people receive their Centennial book, ARIZONA Recollections and Reflections.
Jeanne H. of Phoenix called to say, "I am so happy to receive my book so quickly. I love the color of leather cover with copper embossing. It is so appropriate for Arizona. I am enjoying reading it."
We shipped out 11 more books yesterday so we hope to have more people learning about Arizona's history and history makers.
Thursday, May 5, 2011
Thought this was salmon but it was Steelhead Trout. Tastes great with no fishy smell. We marinated it in teriyaki sauce for 2 hours first, then off to the backyard BBQ.
The shrimp were delicious too. Try the Seafood Tower recipe, page 18 in Tastes & Treasures for another great tasting dish. This one is from The Cottage Place Restaurant in Flagstaff.
What a treat to enjoy these.
Tuesday, May 3, 2011
Love the wrapper on the chocolate bars at "A Conversation with Arizona's Governors" April 14 at the Biltmore. With a huge crowd honoring Governor Rose Mofford, it was interesting to see the charactures of the Governors on the wrapper. And Rose signed the back of the chocolate bars. The Historical League showed up to support 1999 Historymaker Mofford with 3 tables attending. For many years we have used Cerrata Chocolate bars at the Historymakers Gala. The family owned company has a 40 year history in the Phoenix area . . . and the Historical League is all about supporting history.
If you want a chocolate fix, try page 162 Tastes & Treasures, Chocolate Peanut Treats. There are many more decadent chocolate recipes in the cookbook also. Oops, I think I just drooled!
Sunday, May 1, 2011
Minnesota grown wild rice is so tasty.
This dish was a combination of wild rice and brown rice. Each rice was cooked in it's own saucepan with chicken boullion, then combined at the end. We added sauteed slivered almonds, salt and pepper and a little parsley. Easy and tasty.
Recipe on page 57 in Tastes & Treasures cookbook calls for white rice but we substituted brown. Hassayampa Inn in Prescott shared the recipe with us for our cookbook