Winter Fruit Salad

I was looking for a new recipe to cook for our company Thanksgiving gathering. This recipe was especially appealing because it required nothing more than pulling out of the fridge at meal time. Since I was working the front desk, this sold me. Additionally, this dish is very visual appealing and vegetarian friendly.

Winter Fruit Salad with Maple Lime Dressing by Julias Album
FullSizeRender (15).jpg2 red apples, cored and diced
2 pears, cored and diced
4 clementine oranges, peeled and separated
3 kiwi fruits, peeled and sliced
½ c. dried cranberries
1 c. pomegranate seeds (one pomegranate)

Dressing
2 T. maple syrup
1 T. fresh lime juice (half lime)

Mix and serve.

Notes:

  • Cut open pomegranate and place in a bowl of water. Poke with fork to loosen seeds. Let it sit for a little bit. Then, peel back pomegranate peel and pull out seeds with fork or fingers. Pour bowl of seeds through strainer to remove water.
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Stuffing from Scratch

It’s 5AM and I’ve been awake for about an hour now. After 30 minutes of tossing and turning in bed, I had a bit of a panic attack when I remembered that my uniform for work was in the laundry. I jumped out of bed and found myself sorting laundry in the closet as to not wake my fiancé.

I guess that is a bit of news I’d hadn’t shared here. My boyfriend proposed to me at dinner a few weeks ago. It was our 16 month anniversary and we were eating at Houlihan’s in Leawood. It was where we had gone on our very first date. We had planned to go to dinner early because the Kansas City Royals were playing game five of the World Series at 7PM. We were standing outside the restaurant talking about our first date and how we stood outside the restaurant talking after a long dinner. I turned around to walk in and Jeremiah spun me back around before getting down on one knee. I was a little in shock. If I was, you should have heard all the people around us. The people dining on the patio and getting in/out of vehicles were like “Is he prosing?” “Did she say yes?” Of course, without a doubt in my mind, I said yes. We went into the restaurant and the server asked us how it was going. I said, “We just got engaged.” He was like, “Congratulations!” I was like, “It was a minute ago just outside the restaurant. This is where we went on our first date.” The table next to us asked if he could take our photo when he overheard us. He told us how it was he and his wife’s second marriage but when you find the right one, it’s meant to be. The restaurant was so sweet and the manager brought us champagne and dessert to celebrate. Phone calls were made while we waited for our lovely dinner – the George Banks Sea Scallops with risotto and fresh arugula (one of my absolute favorite dishes of all time). As you all know by now, the Royals won it in game five beating the Mets in extra innings. It was also my mother’s birthday so this is certainly a day we will never forget.

Unfortunately, I haven’t been sleeping very long since our engagement. I wake up with ideas about our vows or what food should we make during our engagement photos. The date is set for July 2016 so I need to get cracking on these details. The venue is pretty much set, the guest list has been made, our wedding app/website has been created, half the attendants have been asked (including our adorable 3 ½ month old ring bearer), and the photographer has been selected. However, I have no idea what my dress will look like or what colors I want. I also need to email my hairdresser to see if she’s available. Every hinges on what time my hair can be done. Oh let’s hope she’s available because I have zero skill when it comes to doing my hair. I better email her right now, this is really important.

So since I’m awake and my laundry is in the wash, I decided to write a blog post for all of you. It is Thanksgiving week. Can you believe it? Normally, I would have already scoped all the Black Friday ads and had a plan for our day after Thanksgiving adventure. This year, I’m worried about whether or not I need to schedule a dress outing the Saturday after Thanksgiving with my mother and sister. I’m also not sure what on earth to get my fiancé for Christmas in our $75 spending limit?

In honor of it being Thanksgiving week though, I have decided to share with all of you one of the recipes Jeremiah and I will be making for my family. This is a recipe we learned last year while taking a cooking class at the Culinary Center of Kansas City. Not to worry my vegetarian friends, I’m including modifications for you to enjoy this recipe as well. I made both recipes for our Thanksgiving work potluck last week.

stuffingApple, Sage, & Sausage Sourdough Stuffing by Rachel Ciordas
12 oz. turkey breakfast sausage
1 tsp. oil
2 c. chopped onion
2 c. chopped apple
2 c. chopped celery
2 T. chopped fresh parsley
2 tsp. dried rubbed sage
1 tsp. dried thyme
½ tsp. salt
½ tsp. dried marjoram
½ tsp. black pepper
12 c. cubed sourdough bread
1 can fat-free, less sodium chicken broth

Cook sausage until browned. Add onion, apple, and celery. Sauté for 3 minutes. Stir in seasonings. In a large bowl, combine sausage mixture, bread, and broth. Spoon the stuffing into a sprayed 11 x 7 baking dish. Bake at 350 degrees covered for 15 minutes. Uncover and bake an additional 20 minutes.

Nutrition: Makes nine (1 c.) servings. 208 calories, 5 g. fat, 11.9 g. protein, 28.9 g. carbs, 2.1 g. fiber.

Notes:

  • Rachel said to not use green apples for this recipe. They are not sweet/juicy enough to sauté.
  • Did you know you can eat the leafy part of celery? It’s actually really flavorful.
  • I brought two loaves of fresh French bread at Spouts. I cubed 1 ½ loaves and let it sit out in a bowl overnight. I used the extra bread for a brioche French Toast.
  • I used the local brand of ground sausage. It added some extra flavor. 
  • I’ve found the lowest sodium chicken broth is Rachael Ray’s brand.
  • To make it vegetarian friendly, I substituted veggie broth and removed the sausage. In its place, I put some dried cranberries. After my luncheon, Jeremiah and I mixed the leftovers. It was good so feel free to add cranberries to the original recipe.
  • For a little crisper stuffing, bake covered 15 minutes and uncovered for 35-40 minutes.

Happy 100th Birthday

Today is the 100th birthday of the Girl Scouts. As a former Girl Scout and a friend of several former employees, I couldn’t let this opportunity pass me by to share another delicious recipe that uses Girl Scout cookies.

It’s funny because when I think about politics, I think back to being a Girl Scout. In 1988, I was a 5th grader at Wisner Elementary School and a fourth year scout. For Girl Scouts, we decided to help clean-up our community after the election by helping remove political signs. But I also remember our school setting up a mock Presidential election. I recall lots of kids having some very distinct opinions about who they thought should be President. I’m pretty sure those kids were just spewing whatever their parents were saying at home. It’s interesting because I don’t really recall my parents discussing politics.

I know it was the first election I started asking my own family about who they were voting for and why. My dad always went to vote after he closed the station. I’m pretty sure he allowed me to tag along with him to the City Auditorium when he went to vote that year. My Grandma Fletcher told me how women gained the right to vote when her mother was just 10 years old. Grandma Kingston made a point of voting in every election because she knew recognized the importance of this powerful right to have her voice heard. And for many year’s, my Grandma Fletcher served an election poll worker (an opportunity I had to do for my country in 2010).

Like political elections, Girl Scouts opens up the world to all sorts of possibilities for girls. Remember that the next time a Daisy, Brownie, Girl Scout, or Cadets ask you to order cookies.

Lemon Crunch Cheesecakes with Caramel Apple Topping (source – some Girl Scout Council website)

8 Lemonades Girl Scout Cookies (5 crushed and 3 broken into small pieces)
4 tsp. melted butter
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1/4 tsp. vanilla extract
1 egg
1 c. finely chopped apple
1/3 c. caramel flavored topping

Preheat oven to 350 degrees. Place 6 baking cups in a muffin tin. Combine crushed cookies and butter. Press in bottom of muffin cups. Beat cream cheese, sugar, egg, and vanilla using an electric mixer. Stir in cookie pieces. Spoon batter onto crust. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate for 2 hours or overnight. Just before serving, remove cheesecakes from muffin wrappers. Top each with chopped apple and drizzle with caramel topping. Serve immediately.