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
Delectable dessert indulgences
Dessert is an indulgence, and when you delight in the taste, texture and aroma of a decadent sweet treat, you savor every bite. It is easy to get lost in the flavor and fragrance of rich chocolate or creamy caramel.
Simple weeknight suppers with pears
“Hectic family schedules don’t have to get in the way of serving up tasty and healthy weeknight dinners,” explains leading nutrition expert, cookbook author and television star Ellie Krieger, author of “Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less.”
Edmond’s ‘Biggest Loser’ moves to final round
Edmond’s David Brown has reached one more plateau in his quest to lose weight. Tuesday the announcement was made that he had made it to the final three in The Biggest Loser contest.
The season’s three finalists who will weigh-in for the $250,000 grand prize and the title of “The Biggest Loser” during next week’s live finale broadcast include: Brown, a 43-year-old construction company project manager and phone company social commerce leader, Bobby Saleem, a 28-year-old attorney from Chicago, Ill.; and Rachel Frederickon, a 24-year-old voice-over artist from Los Angeles, Calif.
In the end, Rachel finished in first place with a time of one hour and 32 minutes in the Triathlon. She was immune from elimination at the upcoming weigh-in. Brown finished second.
Brown said the most nerve wracking part was the weigh-in because he always weighed in last.
Brown said the hardest work he did was emotional. “From week to week I was having to confront and overcome different fears,” Brown said. “I was pushing myself every day to the utmost limits. When you are at the end of your rope physically you have to deal with your emotions. I was journaling and praying a lot.”
Game day party tips for football fans
Entertaining this football season? To make your gatherings memorable, you’ll need to do more than just turn on the game and hope for the best. With the right party plays, you can treat your guests to a spirited game day and a memorable football feast.
Try incorporating these game changing ideas into your regular party playbook:
Celebrating balance in Pinot Noir
“If a Pinot Noir is overwhelmed with fruit — or, indeed, by any element, like oak, fruit extraction, fruit ripeness, or alcohol — you’re going to lessen the possibility that the wine can express essential place. And for me, Pinot Noir is all about essential place.”
If any grape demands contemplation, it’s Pinot Noir. The great ones translate time and place, clearly expressing the characteristics of their vintage and the soils and climate in which they’re grown.
How to make hearty winter dishes without meat
Want to add interesting taste, texture and depth to your cooking? Think mushrooms. Most varieties are available year-round.
Resolve to give your cooking a bold makeover in the new year
Bored with your everyday cooking? This New Year, resolve to give your meals an exuberant makeover. You won’t even need to look across an ocean for bold flavor inspiration from other cuisines. You can start at home, say experts.
“American cuisine has been crafted from the stupendous ingredients, flavors and dishes derived from all people who have stepped upon its shore — east to west, northern tip to southern gulf. All of it has merged into a single fabulous, kaleidoscopic menu,” said Susanna Hoffman, anthropologist and food writer and co-author of the new book, “Bold: A Cookbook of Big Flavors.”
McCormick announces top flavors and food trends for 2014 and beyond
Marking its 125th year as a food industry innovator, McCormick & Company, Incorporated kicked off a yearlong celebration of the tastes that bring us together with the unveiling of its McCormick® Flavor Forecast® 2014: 125th Anniversary Edition.
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.
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