SOBA SUSHI ROLLS
“Long noodles are associated with long life and good health,” says Hiroko Shimbo, author of “Hiroko’s American Kitchen” (Andrews McMeel, $24.99). Here she turns soba noodles into sushi rolls. Pair with your favorite cold dipping sauce.
Slice 1 medium mango, half an avocado and 1 peeled Kirby or pickling cucumber into 1/2-by-3 1/2-inch sticks. Slice 3 ounces smoked salmon into 1-inch-wide strips.
Divide 9 ounces soba noodles into 4 portions; bind one end of each together with a rubber band. Cook the noodles in a large pot of boiling water per package instructions. Drain; leave rubber bands on. Rinse noodles well under cold water; drain. Pat dry with a paper towel.
Lay a bamboo sushi rolling mat on your work surface; ready 4 sheets nori seaweed. Position 1 nori sheet on the mat with one edge flush with the mat edge nearest you. Place 1 bundle cooked noodles at the nori’s near edge, with the tied end protruding from the right side. Cut off the tied end; discard. Spread the noodles to cover two-thirds of the nori sheet, leaving the top exposed.
Place 2 avocado sticks, 3 each of the mango and cucumber sticks, and one-quarter of the salmon across the edge nearest you. Roll nori tightly around noodles. Make three more rolls; cut each into 8 pieces.
Makes: 32 pieces
ZESTY BLACK-EYED PEA SALSA
The Southern tradition of eating black-eyed peas — or any field peas for that matter — for good luck often shows up in the pea-and-rice hoppin’ John. Here the legumes become a salsa-styled appetizer from Sheri Castle’s “The New Southern Garden Cookbook.” Serve with tortilla chips, or with saltines as they do in Texas, where it’s sometimes called Texas caviar.
Place 2 cups frozen black-eyed peas in a large saucepan. Add cold water to cover by 2 inches and a pinch of salt; heat to a boil. Skim off foam, reduce heat and simmer until tender, about 25 minutes. Drain; transfer to a mixing bowl. (You may also use canned black-eyed peas, drained and rinsed.)
Stir in 1/4 cup each red wine vinegar and vegetable oil, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce, 1 teaspoon kosher salt and 1/2 teaspoon each ground black pepper and ground cumin; let beans cool to room temperature, stirring occasionally.
Stir in 1/2 cup fire-roasted diced tomatoes, drained; 1/2 cup corn kernels; 1/2 cup diced red bell pepper; 1/4 cup finely chopped onion; 1/4 cup finely chopped flat-leaf parsley; 1 to 2 pickled or fresh jalapenos, finely chopped; and 2 tablespoons chopped fresh or canned mild green chilies. Cover; refrigerate at least 4 hours or overnight. To serve, stir well and check seasoning.
Makes: 2 cups
MINI CHARD AND CHORIZO TARTS
Greens for New Year’s mean wealth in several cultures, including the South, while pork symbolizes progress or wealth and prosperity throughout much of Europe and in Cuba. These mini tarts combine those ingredients.
Remove the stems from 1 bunch chard, saving the stems for another use. Chop the leaves coarsely; wilt in a large stock pot with a little water until soft. Drain; allow to cool. Wring out as much liquid as possible with your hands. Place chard in a bowl; add 1/2 pound ricotta, 1/4 teaspoon salt, 4 lightly beaten eggs, 1 link Mexican chorizo sausage (cooked, casing removed, crumbled), 1 clove garlic, minced and sauteed, 1/4 cup finely chopped sauteed onions.
Roll out savory dough for two 9-inch pies (or use frozen, prepared dough, thawed) on a lightly floured surface. Cut into circles wide enough to tuck into individual 2-inch tartlet pans or small muffin tin cups. Tuck crust into pans or muffin tin. Fill with chard mixture. (You may have some mixture leftover.) Top each with a small slice of red bell pepper. Bake at 350 degrees until filling is set and crusts are golden brown, 30 minutes.
Makes: About 24 tartlets
SOBA SUSHI ROLLS
Annual gingerbread house contest
Spread holiday cheer by making a gingerbread house this year. The Edmond Historical Society & Museum invites residents to enter into the fifth annual Gingerbread House Contest at 2 p.m. Dec. 14. Ages 5 and older are welcome to participate.
Gingerbread House Contest Rules:
• Ages 5-11, Ages 12-17, 18 and older
• Must be made out of edible materials
• Placed on 18-inch by 18-inch or smaller board
• No gingerbread kits (but you may use graham crackers)
• Participation is free, pre-registration is required
• Bring gingerbread house to the Edmond Historical Society & Museum between the dates of Dec. 10-13.
Judges will present first, second and third place awards in each age category. Judges will be looking for:
Edmond reminds residents of proper disposal of ‘FOG’
The City of Edmond’s FOG program helps homeowners learn to properly dispose of fats, oils and grease.
“These few simple tips will help you avoid a sewer back-up in your home. Not only is a sewer back-up unpleasant and unsanitary, the clean-up can cost thousands of dollars and your homeowner’s insurance may not cover the cost” said Casey Moore, public information officer.
Fats, oils and grease eventually become solid rather than liquid and the grease will stick to the sides of sewer pipes and clog them. This can cause a back-up and an overflow in your home, or into the streets and streams.
Kermit Lynch’s journey of wine discovery
“When I wrote the book,” explained wine merchant Kermit Lynch, “I thought the oenologists were going to take over.”
We were chatting about Adventures on the Wine Route, Lynch’s seminal tour of France that can be found on every wine enthusiast’s bookshelf. When the book was released in 1988, Lynch feared that “old-style wines” — artisanal projects that expressed a sense of place — were on their way out, so he launched a crusade to educate his “clients to the diversity and virtue of those wines.”
Enjoy season-long holiday flavor
After waiting so long to taste the distinctive flavors that make the holiday season so special, McCormick, a global leader in flavor, is here to make sure each moment is filled with them – every day leading up to Thanksgiving and every day after. With simple tips from the McCormick Kitchens on enjoying the season’s top seven flavors — pumpkin spice, ginger, vanilla, peppermint, sage, cinnamon and nutmeg — everything from breakfast to dessert can have the best holiday taste.
Sweeten the season with delicious holiday desserts
Show your friends and family just how much you care with delicious homemade holiday desserts. The combination of seasonal flavors and time-honored traditions are sure to give holiday party guests a sweet memory to savor long after gatherings and get-togethers are over.
Wondering what to drink? Ask a winemaker
Imagine if BMW’s design chief admitted that Ford produces some of his favorite cars. Or if the CEO of Coca-Cola confessed that every now and then, he craves a Pepsi.
A new take on traditional foods for Day of the Dead
Food will no doubt be a focal point for families celebrating the Mexican holiday Day of the Dead this November 1 and 2. What has become one of the most popular holidays in Mexico — and is becoming more common in the U.S.— is the custom of honoring and remembering deceased loved ones. Gathering with friends and family over delicious traditional dishes is sure to be a highlight of celebrations.
Preparing pumpkins for fall cooking
Most of us have a good eye for a pumpkin that might make a good-looking jack-o-lantern. But when it comes to pumpkins for cooking, the same rules simply don’t apply.
“When you’re choosing a pie pumpkin,” advises Amanda Horn, Family and Consumer Science Educator at Oklahoma County OSU Extension Service and registered dietitian, “you need a sweeter pumpkin usually the smaller they are the sweeter and the less watery.”
Also, it is important to look for pie pumpkins with a 1- to 2-inch stem. If the stem is cut down too low, the pumpkin will decay quickly and already may have started to decay when you buy it. Pumpkins that are going to be used for cooking also need to be free of blemishes and soft spots, but shape is unimportant.
Make baby’s first birthday a smash with playful pint-sized cakes
More than 374,000 babies are born in September and 367,000 in October every year, according to the Center for Disease Control and National Center for Health Statistics 2010. That’s a lot of cake. According to a recent Betty Crocker survey of moms conducted by KRC Research, the cake is one of the most important elements of a first birthday. In fact, 58 percent of moms shared that watching their one-year-olds explore, taste, smash, smear and dive in to their first birthday cake is the most memorable moment of the party, far exceeding opening gifts and singing “Happy Birthday” to their little one.
OSU Cooperative Extension offers ‘Soup Up Your Fall’ class
As we enter into the fall season and the weather begins to cool off many of us turn to those hearty comfort foods we grew up loving to keep us warm and full. One staple meal during the cool season is soup.
“Soups are fairly easy to make and if properly prepared they can be healthy and save you money” said Amanda Horn, a registered dietitian and family and consumer sciences educator for the Oklahoma County OSU Cooperative Extension. “In this class we discuss how homemade soups can be healthier than canned, how to prepare them in advance to save you time, and discover some fun and fresh ingredients you can use to add a little pizzazz to your bowl.”
“Soup Up Your Fall” is scheduled for 10 a.m. to noon, Wednesday, Oct. 16, at the Northeast Regional Health & Wellness Campus located at 2600 N.E. 63rd St. Oklahoma City. This will be an interactive cooking class with many demonstrations of soup dishes. The participants will have the opportunity to sample all the foods prepared during the workshop and take home a “Soup Up Your Fall” cookbook with some great soup recipes.
Cost of the workshop is $10 and pre-registration is required before Oct.14. For more information, contact the Oklahoma County OSU Cooperative Extension Service located at 930 N. Portland at 713-1125 or access the Extension website at http://oces.okstate.edu/oklahoma.
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