Scottsdale Museum of Contemporary Art Curator Claire Carter

One of Soleri's many long scrolls with his designs

Paolo Soleri was the topic of discussion at the January Historical League meeting. Curator for SMOCA, Claire Carter, has spent years researching his background and tells some interesting stories of his life and career as an artist and architect. She presented an overview of Paolo Soleri:The City is Nature now featured at SMOCA.

Soleri and fellow student at Taliesin West

Soleri was commissioned to build this unique Dome house with rotating roof for sun exposure

Uniquely made and designed, Soleri bells

Soleri at work

Diana Smith thanked Claire Carter for an informative presentation with a copy of Tastes & Treasures cookbook

Honey Roasted Butternut Squash and Cranberries

There are so many recipes with the ever popular Butternut Squash. This one sounds intriguing.

Honey Roasted Butternut Squash and Cranberries
Ingredients:
1 large butternut squash, peeled + chopped
a hearty drizzle of olive oil (approx 1-2 TBSP)
salt, pepper, and garlic powder, to taste
2 cups fresh cranberries
2-3 TBSP honey [or extra, to taste]
1/4 cup finely crumbled feta
ground cinnamon, to taste (optional)
fresh or dried parsley, to garnish (optional)

Directions:
Pre-heat oven to 400 degrees F.
Lightly drizzle or spritz a baking sheet with olive oil.
Add cubed squash to the sheet along with another drizzle of olive oil.
Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
Roast at 400 F for 25 minutes on the center rack.
At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
Return to the oven for 10 minutes or until the cranberries have started to soften and burst a bit.
Remove from oven and add a sprinkle of cinnamon (approx 1/8-1/4 tsp depending on preference) along with feta and honey.
Garnish with parsley for a burst of color and dig in while it's hot!

Thanks to peasandcrayons.com

Strawberry-Banana Muffins - sugar free

Strawberries and banana in a muffin that is sugar free. YUMMMM.

Ingredients:
3/4 cup applesauce
1/2 cup butter
1 egg
2 bananas, mashed
2 Tbsps. vanilla Greek yogurt
2 tsps. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup strawberries, chopped

Directions:
Preheat oven to 425°F.
In a large mixing bowl, blend together applesauce, butter, egg, bananas, Greek yogurt, and vanilla.
In a separate bowl, mix together flour, baking powder, baking soda, cinnamon, and salt.
Combine dry ingredients with wet ingredients, and mix in strawberries.
Scoop batter into lined muffin tins.
Bake for 5 minutes at 425°F, then lower to 350°F and bake for an additional 15 minutes.
Serve and enjoy!

Thanksgiving Pumpkin Bread

Think of a soft, moist, spiced, dense pumpkin bread for Thanksgiving. This is it! The cream cheese layer is like having a layer of cheesecake baked into pumpkin bread.

Pumpkin Bread with Cream Cheese Filling
Ingredients for Bread:
1 large egg

1 cup pumpkin puree

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)

1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)

2 teaspoons vanilla extract

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon ground nutmeg

1 cup all-purpose flour

1/2  teaspoon baking powder

1/2  teaspoon baking soda

pinch salt, optional and to taste
Ingredients for Cream Cheese Filling:

1 large egg

4 ounces softened brick-style cream cheese (lite is okay)

1/4 cup granulated sugar

3 tablespoons all-purpose flour

Directions for Bread:
Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Bread - In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't over mix; set aside.
Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
Directions for Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary. Coupons
Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Yield: one 9x5-inch loaf, about 10 slices

Thanks to myhoneysplace.com for the recipe

Pumpkin Pecan Cobbler

Nothing like Fall weather and an abundance of Pumpkin! Also try Great Pumpkin Cookies from Tastes & Treasures cookbook page 162.


Pumpkin Pecan Cobbler
Ingredients:
1/2 cup Pumpkin puree
1 3/16 cup All purpose flour
2 tsp Baking powder
1/2 cup Brown sugar
1 tsp Cinnamon
1/2 tsp Cloves
1 1/4 cup Granulated sugar
1/2 tsp Nutmeg
1/2 tsp Salt
1 1/2 tsp Vanilla
1/4 cup Butter or vegetable oil
1/4 cup Pecans
1/4 cup Milk
1 1/2 cups Water, very hot

Directions:
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing (without stirring a thing) and bake for 40 minutes or once the middle is set. (Be sure to place on a baking sheet in case it bubbles over.) Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.


Thanks to laurenslatest.com for the recipe.

Orange-Glazed Brussels Sprouts and Butternut Squash

For a delicious side dish at your Thanksgiving dinner, try Orange-Glazed Brussels Sprouts and Butternut Squash.

Ingredients:

1 pound Brussels sprouts washed, trimmed and halved

1 1/2 pounds butternut squash, peeled then diced into 1/2 in cubes (about 3 cups)

2 T olive oil, divided
salt

3/4 cup toasted pecans + 1/2 cup dried cranberries
Mix together glaze ingredients and set aside before preparing vegetables:

2 T butter (or ghee), melted

2 T honey

3 T fresh squeezed orange juice

1 T orange zest

1/2 t black pepper

2 t apple cider vinegar

Directions:

In a large saute pan, heat 1 tablespoon olive oil over medium heat. Swirl to coat pan, then add in squash. Stir the squash pieces so they are coated with oil and sprinkle with 1/4 teaspoon salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned. Let cook until the squash is soft, but holds it shape. (This will depend on the size you cut your squash, so try one to test.) Once done, remove from heat and pour into a bowl.
Heat the other tablespoon of oil over medium-high heat using the same pan. When it’s very hot, place the Brussels sprouts cut side down in the oil, sprinkling with 1/2 teaspoon salt. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the Brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Turn heat down to low and add the squash back to the pan, along with the pecan mix. Stir in the glaze and cook for a few minutes, coating all ingredients and warming through.

Serves 4-5 as a side dish

Thanks to heartbeetkitchen.com for the recipe.

Cookbooks very popular

Tastes & Treasures cookbook continues to be a popular item. Sharron McKinney mentioned our cookbook to her quilting group. When they learned that the history of Arizona, historical venues and recipes from all over the state are in the book, three friends ordered. Sharron has more books to deliver to her friends at their next meeting.
Thanks to Sharron and the original cookbook committee for writing such an award winning book.
We look forward to Volume II to be published in Fall of 2017.

Appetizing Vegetable Tray

Creativity is alive and well in this Veggie Tray. It would be a clever appetizer for Halloween, Thanksgiving, Graduation or any event. What veggies would you add to this tasty-looking dish?
Several other delicious appetizers can be found in Tastes & Treasures cookbook.

Cookbook storage at Museum

New cookbook storage at the museum is perfect although somewhat chilly if the freezer door is open nearby.
Interesting that the walk-in freezer stores old film that needs to be kept cold. Archivist Linda Whitaker explained why this freezer is so important using words like storage of "explosive vulnerable film" and "vintage movie film negatives" and "nitrate negatives." After Linda's explanation and looking up nitrate negatives on Wikipedia, the freezer makes a lot of sense!
Thanks to Linda for creating this space for Tastes & Treasures, A Storytelling Cookbook of Historic Arizona.

Ruth McLeod felt the chilling effects of the walk-in freezer.

Governor and Historymaker Rose Mofford 1922-2016

Arizona and the Historical League lost a dear friend yesterday. Named as a Historymaker in 1999 by the Historical League, Rose Mofford, Arizona's first female governor, died at 94. Her biography and more photos are at www.HistoricalLeague.org/Historymakers

Her official Historymaker portrait

Rose Mofford, Arizona's first female governor and a shepherd for the state during a period of political turbulence, died Thursday, a former spokeswoman said. She was 94.
Mofford was injured in a fall and went to a hospice facility last month where she died, former spokeswoman and longtime friend Athie Hardt said.
Mofford, a Democrat known for her signature beehive hairdo, served as governor from 1988 to 1991. She was the elected secretary of state when she took over for Republican Gov. Evan Mecham, who was impeached and removed from office by the GOP-led Legislature. Arizona does not have a lieutenant governor.

Gov Mofford and Polly Rosenbaum called themselves
Two Girls from Globe, AZ

Mofford did not run for her own term in 1990. She was succeeded by Republican Fife Symington, who resigned amid a real estate scandal in 1997. His fraud conviction was later overturned.
Mofford was a Democrat in a traditionally Republican state who was revered by members of both parties. Her death prompted an outpouring from Democrats and Republicans alike.

Greeting the Pope

"Rising through the ranks of state government to our state's top office, she shattered a once-thought unbreakable glass ceiling and served as an unparalleled role model to many," said GOP Gov. Doug Ducey, who ordered flags be lowered to half-staff in her honor.
She was the first of four female governors to lead the conservative state over the next two decades, including Republican Jane Hull, Democrat Janet Napolitano and Republican Jan Brewer.

Reflecting on her days as a 17 year old playing first base for the
Canteloupe Queens in NYC Madison Square Garden

"During challenging times for our state, Governor Mofford was the steady hand that led us through and held us together," Ducey said.
Former Arizona Attorney General Grant Woods said Mofford "stepped up when she needed to step up."
"I don't think she ever really necessarily wanted the spotlight or wanted to certainly be governor, but she believed in public service and she believed strongly in the state, especially the rural areas of the state," Woods said.
He said Mofford had a "very plain-spoken, blunt  style."
Phoenix Mayor Greg Stanton, a Democrat, called Mofford an "Arizona original, a gifted and groundbreaking leader" who provided the state with calming leadership.
By Paul Davenport, Associated Press
By Terry Tang, Associated Press

Fresh Summer Chop Salad

Nothing like a refreshing Summer Chop Salad.

Ingredients:

1 (15 oz.) can chickpeas, drained & rinsed

1/4 red onion, slivered

1 yellow bell pepper, seeded & chopped

1 orange bell pepper, seeded & chopped

1 green bell pepper, seeded & chopped

2 cups grape tomatoes, sliced

2-4 small English cucumbers, chopped

4 stalks celery, sliced

1/3 cup Kalamata olives,
sliced
4 oz. feta cheese, cubed


Dressing Ingredients:

1/4 cup extra virgin olive oil

juice of 2 fresh lemons

2 cloves garlic, minced

2 tbsp. fresh parsley leaves, chopped

sea salt & pepper to taste


Directions:
Whisk together the dressing ingredients.

Toss all salad ingredients in a large bowl with the dressing and serve.


Thanks to Rachel
 CleanFoodCrush.com/chop-chop


Fresh Summer Chop Salad

Nothing like a refreshing Summer Chop Salad.

Ingredients:

1 (15 oz.) can chickpeas, drained & rinsed

1/4 red onion, slivered

1 yellow bell pepper, seeded & chopped

1 orange bell pepper, seeded & chopped

1 green bell pepper, seeded & chopped

2 cups grape tomatoes, sliced

2-4 small English cucumbers, chopped

4 stalks celery, sliced

1/3 cup Kalamata olives,
sliced
4 oz. feta cheese, cubed


Dressing Ingredients:

1/4 cup extra virgin olive oil

juice of 2 fresh lemons

2 cloves garlic, minced

2 tbsp. fresh parsley leaves, chopped

sea salt & pepper to taste


Directions:
Whisk together the dressing ingredients.

Toss all salad ingredients in a large bowl with the dressing and serve.


Thanks to Rachel
 CleanFoodCrush.com/chop-chop


Greek Feta Salad

Historic Queen Creek Olive Mill offers a great tour explaining the process of growing, harvesting and processing olive oil. Shopping in their unique store and restaurant is an additional surprise. You can pick up a copy of Tastes & Treasures there.

Greek Feta Salad

Ingredients:
1 small head of Romaine lettuce, torn into bite-size pieces
3 tomatoes cut up, or grape tomatoes
1 onion, thinly sliced
1 green pepper, seeded and chopped
1 cucumber, peeled and sliced
1 cup green or black olives
1/2 lb. Feta cheese, sliced or cut into chunks

Dressing ingredients:
1/4 cup Greek extra virgin olive oil
2 tablespoons Red Wine Vinegar
1 pinch oregano
salt and pepper to taste

Directions:
Chill lettuce. Combine dressing ingredients. When ready to serve, toss all vegetables and olives. Top with cheese and serve with dressing

Rock Springs Cafe Jack Daniels Pecan Pie for birthday

No traditional birthday cake for this lady. Earlene Alauria had delicious Jack Daniels Pecan Pie from Rock Springs Café to help celebrate her big day. So many pies to choose from at Rock Springs, but the Pecan Pie is one of the best. The Historical League is pleased to have Rock Springs Café featured in the new cookbook, Tastes and Treasures II, debuting in fall 2017.

Chef Ryan Swanson of Kai Restaurant at Wild Horse Pass

So happy to be working with Chef Ryan Swanson of Kai Restaurant on our new cookbook, Tastes & Treasures Volume II. He is passionate about the history of food in Arizona.
Below is an article from the East Valley Star Tribune. Wednesday, June 1, 2016: 
The chef of Arizona’s lone five-star restaurant is learning more about using indigenous foods on his menu.
Ryan Swanson is the chef at the Kai Restaurant, inside the Sheraton Grand at Wild Horse Pass resort.
Swanson found Mark Lewis, a Tempe resident pushing awareness of food foraged from the desert, when searching for information about cooking with native plants.
“As chefs, we first want knowledge,” Swanson said. It’s important that knowledge focus on food grown nearby, hence the Sonoran Desert in his case. “It can be fun to learn what’s out there.”
Swanson wants his menu to reflect the local culture and offerings.
“We try to represent who we are every day,” he said. It’s always best to find local food rather than cooking with food trucked in to Chandler.
“We care about the food that we serve,” Swanson said.
It’s important for chefs to evolve every day, he said. Finding indigenous ingredients is one way for him to do so.
“We try to learn more and more about food,” Swanson said.
Kai Restaurant is the only Arizona property to receive AAA’s Five Diamond award and a spot on the Forbes Five Star restaurant list.
Swanson incorporates the essence of the Pima and Maricopa tribes and locally farmed ingredients from the Gila River Indian Community, according to Kai’s website.
Swanson describes the fusion restaurant as “very rare, genuine and original.”
Serving high-quality food, some with an indigenous ingredient twist, results in customers finding it hard to believe they are eating “such a rare dinner,” Swanson said.
It also allows the restaurant and its employees to maintain a close relationship with the Gila River Indian Community, where the restaurant is located. The community is the ultimate owner of the resort and restaurant.
“We’re just tapping into some very interesting things in Native American cuisine,” Swanson said. “We’re tapping in to the history and learning more about these indigenous foods.
Swanson promises diners that his menu will continue to grow, evolve and move forward and the volume of local food on the menu will grow as much as possible.
“It’s a challenge we face, but we’re always up for it,” he said.
By Shelley Ridenour, Tribune staff writer

Chef Robert Nixon at Wrigley Mansion

Cathy Shumard and Wrigley Mansion Chef Robert Nixon

Lunch today at the Wrigley Mansion included the most delicious mushroom soup. It also included meeting Chef Robert Nixon, a man who knows his way around a kitchen. Cathy Shumard saw him in the dining room and recognized him.  As Cathy explained, "We are old friends from a past restaurant life".
Did I mention the Wrigley Mansion wants to participate in Tastes and Treasures cookbook Volume II?

Rock Springs Cafe history

Before written history of the area, Rock Springs was a periodic encampment for the Yavapai Indians. Beginning in the 1800’s “The Rock” as it later became known, served as a military bivouac and a water stop for miners, cattle drivers, sheepherders and travelers on the Black Canyon trail. About 1917 the last Black Canyon stagecoach was retired and motor vehicles took over the trail. Shortly thereafter, Rock Springs Cafe founder, Ben Warner, then an aspiring 19-year old entrepreneur, built a canvas-covered store to supply merchandise for travelers, miners and local ranchers. As business prospered, he started a hotel and general store in 1918.
We are pleased to tell more of the story and pie recipes in Tastes & Treasures A Storytelling Cookbook of Historic Arizona Volume II.

Escarole and Beans with the Espositos

Dennis Esposito is ready for this tasty dinner

Italian cooks have such talent in the kitchen. Donna Esposito wrote, "This recipe came from Old Time Italian Recipes. Their (Carol and Julius Marcarelli) son was in my 5th Grade Classroom about 32 years ago!"

Escarole and Beans
 Ingredients:
3 pounds of escarole
1/4 cup of olive oil
2 cloves of garlic chopped
1 teaspoon of salt
1/8 tsp of pepper
Several shakes of Tuscan Style Italian Seasoning
1 --20 ounce can of cannelloni beans and moisture
1 can of water

Directions:

Carefully wash escarole to remove any sand. Cut leaves into smaller pieces.
Cook escarole in rapidly boiling water for approx. 10 minutes and then drain.
In large sauce pan with high sides, sauté garlic in oil.
Add seasonings, beans, and water.
Simmer 10 minutes.
Add cooked escarole and continue to simmering for 1/2 hour more.
Serve in soup bowls with freshly grated cheese.
Serve with warm crusty Italian bread. Serves 4-5. Delicious! Thanks to Donna Esposito who shared this recipe from Old Time Italian Recipes by Carol and Julius Marcarelli, parents of the Verizon man " Can you hear me now?"

Historic Prescott bank

Strolling through Prescott's town square, Karen Swanson and friends stopped at the 1st National Bank building, now a charming gift shop. Large framed photos on the walls give an insight into the days of early Prescott.

Baked Butternut Squash Fries

Love these fries but hate the calories? Try this baked version.

Baked Butternut Squash Fries
Ingredients:
One 2-lb. or half of a 4-lb. butternut squash (20 oz. once
peeled and sliced)
1/8 tsp. coarse salt, or more to taste
Optional dip: ketchup

Directions:
Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.

 Peel squash and slice off the ends. Cut in half width wise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds. Cut squash into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets and sprinkle with salt. Bake for 20 minutes.

 Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.

MAKES 2 SERVINGS

Thanks to HungryGirl for the recipe.