FROM THE COOKBOOK

From the Cookbook | food

Veggie Egg Casserole

• Nonstick cooking spray • 1/2 sweet onion • 1 red, yellow or orange bell pepper • 1 head broccoli floets • 2 teaspoons canola, avocado or olive oil • 1 dozen eggs • 2 cups low-fat cottage cheese • 1 cup shredded cheese • 1 teaspoon baking powder • 1 tablespoon flur • Salt, to taste • Pepper, to taste Preheat oven to 350˚F. Grease 9-by-13-inch pan with nonstick cooking spray.

Chop onion and bell pepper to age-appropriate sizes. Pick apart broccoli floets into small pieces and remove most of stems.

Heat medium-sized frying pan over medium heat. Add oil and swirl around pan. Add onions and cook 3-4 minutes until they start to soften. Add broccoli and bell pepper. Mix with onions and add salt and pepper, to taste. Cook 1-2 minutes then cover with lid to steam another 2-3 minutes until broccoli is bright green. Remove veggies from stovetop.

In large mixing bowl, beat eggs. Add cottage cheese, shredded cheese, baking powder and flur. Add veggies and salt and pepper, to taste. Transfer to prepared pan and bake 40 minutes.

See more at EggNutritionCenter.org.

food | From the Cookbook

Little Hasselback Potatoes

• 1 bag (3 pounds) The Little Potato Company Holiday Blend • 10 sprigs thyme, removed from stem • 6 sprigs parsley, chopped • 4 cloves garlic, minced • 6 tablespoons extra-virgin olive oil • 1 teaspoon kosher salt • 1/2 teaspoon pepper • Sour cream (optional) • Cooked bacon pieces (optional) • Green onion slices (optional) Preheat oven to 400˚F. Lay wooden spoon flat on solid surface and place one potato in spoon. Using paring knife, slice 1/8-inch thick slices along length of each potato one at a time.

In bowl, toss potatoes, thyme, parsley, garlic, olive oil, salt and pepper. Place potatoes on parchmentlined baking sheet, cut sides down. Bake 10 minutes, flp and bake 10 minutes, or until soft.

Serve with sour cream, bacon and green onion, if desired.

From the Cookbook | food

Bacon Chipotle Guacamole

• 3 Avocados From Mexico, halved, pitted and peeled • 3 tablespoons shallot, minced • 2 garlic cloves, minced • 1/2 cup cilantro, fiely chopped • 1 lime, juice only • 8 ounces applewood smoked bacon, cooked and crumbled • 1/2 cup tomatoes, small diced • 2 canned chipotle chiles, fiely chopped • Ground cumin. to taste • Salt, to taste • Pepper, to taste In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency. Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.

food | From the Cookbook

Pigskin Potatoes

• 1 1/2 pounds Boomer Gold Little Potatoes • 6 ounces plain cream cheese, at room temperature • 1/3 cup orange cheddar cheese, fiely shredded • 3 tablespoons fresh chives, fiely chopped • 1/8 teaspoon salt • 1/8 teaspoon pepper • Jalapeños, to taste (optional) • 1 pound bacon, thinly sliced, rashers cut in half Preheat oven to 400˚F. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.

In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapeños, if desired.

Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese fillig.

Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.

Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.

Parmesan Stuffed Peppers

• 2 bags Success Brown Rice • 2 cups (or 1 can, 15 ounces) tomato sauce, divided • 1/2 cup grated Parmesan cheese, divided • 1/4 cup basil pesto • 3 large bell peppers in assorted colors, halved lengthwise • 1 cup shredded mozzarella cheese • 1/4 cup fresh basil leaves, thinly sliced Preheat oven to 425˚F. Prepare rice according to package directions.

Add 1 1/2 cups tomato sauce to greased 13-by-9inch baking dish. In bowl, toss rice with remaining tomato sauce, 1/4 cup Parmesan cheese and pesto.

Divide rice mixture evenly among peppers. Place stuffed peppers in prepared baking dish. Sprinkle mozzarella and remaining Parmesan cheese over peppers.

Cover with foil; bake 18-20 minutes, or until peppers are tender, fillig is heated through and cheese is melted. Remove foil. Broil 3-5 minutes, or until cheese is golden brown. Garnish with fresh basil.

Chorizo Ragu

• 3 bolillo-style rolls or 1 long baguette • 2 tablespoons olive oil • 1 yellow or white onion, chopped • 2-3 carrots, chopped • 1/2 teaspoon salt • 6 cloves garlic, divided • 8 ounces white or cremini mushrooms, chopped • 2 tablespoons tomato paste • 1 tablespoon dried oregano • 1 teaspoon ground cumin • 1 1/4 pounds ground beef • 1 package (9 ounces) Cacique Pork Chorizo • 1 can (28 ounces) crushed or pureed tomatoes • 6 tablespoons unsalted butter, softened • 9 tablespoons Cacique Crema Mexicana • 1 1/2 cups crumbled Cacique Ranchero Queso Fresco Preheat oven to 400˚F. Halve bread lengthwise.

In heavy-bottomed pot, warm olive oil over medium heat. Add onions, carrots and salt then cook, stirring occasionally, until vegetables just start to soften, 3-4 minutes. Mince 2 garlic cloves and add to pot with mushrooms; cook about 3 minutes.

Use spoon to push vegetables to edges of pan then add tomato paste, oregano and cumin to center of pan; saute until fragrant, 1-2 minutes.

Increase heat to high and add beef and pork chorizo. Break meat up with spoon but don’t over-stir. When beef is no longer pink, pour in tomatoes and bring to simmer. Decrease heat to medium-high and let simmer, stirring occasionally.

While ragu simmers, use fork to mash or whip butter with crema until smooth. Mince or fiely grate remaining garlic cloves then stir into crema mixture.

Spread crema mixture evenly over bread, trying to cover as much area as possible. Sprinkle crumbled queso fresco all over and place bread on rimmed baking sheet, cheese side up. Toast 4-5 minutes until cheese is melted and bubbling. Finish under broiler 30-60 seconds for deeper browning, if desired. Cut bread into individual portions.

After about 20 minutes of simmering, ragu should thicken and flavors meld. Swirl in additional crema then serve ragu in bowls with cheesy toast or ladle over pieces of toast.

From the Cookbook | food

Chipotle Veggie Chili

• 3 tablespoons olive oil • 1 medium yellow onion, chopped • 5/8 teaspoon sea salt, divided • 1/4 teaspoon pepper, divided • 2 garlic cloves, minced • 1 red bell pepper, chopped • 1 can (14 ounces) diced fie-roasted tomatoes • 1 can (14 ounces) red beans, drained and rinsed • 1 can (14 ounces) pinto beans, drained and rinsed • 1 cup vegetable broth • 1 can (7 ounces) chipotles in adobo sauce • 2 cans (15 ounces each) sweet corn with liquid • 2 limes, juiced • Guacamole (optional) • Sour cream (optional) • Jalapeno slices (optional) • Cilantro (optional) In large dutch oven, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir and cook 5 minutes until onion is translucent. Add garlic and red pepper. Stir and cook 8 minutes until soft.

Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and remaining pepper. Simmer 25 minutes, stirring occasionally, until chili has thickened.

Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.

food | From the Cookbook

Apple Cake

• 3 cups Honeycrisp apples, peeled, cored and diced • 3 teaspoons cinnamon • 6 tablespoons, plus 2 cups, sugar, divided • 3 cups flur • 3 teaspoons baking powder • 1 teaspoon salt • 1 cup oil • 4 eggs, beaten • 1/4 teaspoon vanilla • Icing (optional) Heat oven to 350˚F. In medium bowl, mix apples, cinnamon and 5 tablespoons sugar until combined. Set aside.

In large bowl, mix flur, 2 cups sugar, baking powder and salt until combined. Form well in middle of mixture. Add oil, eggs, orange juice and vanilla; mix until blended.

In springform pan, pour half of batter. Add apple mixture. Pour remaining batter over apple mixture. Sprinkle remaining sugar over batter.

Bake 40-50 minutes, or until top is golden brown and tester comes out clean and dry.

Drizzle with icing, if desired.

From the Cookbook | food

Tiramisu Dip

• 1 cup heavy whipping cream • 1 tablespoon espresso powder • 4 ounces cream cheese, softened • 8 ounces Mascarpone cheese • ½ cup powdered sugar • 1 teaspoon vanilla extract • 2 teaspoons cocoa powder • Wafers or fruit, for dipping In medium bowl, whisk heavy whipping cream and espresso powder until blended.

In large bowl, use hand mixer to beat cream cheese until smooth. Add Mascarpone cheese and beat until combined. Gradually add powdered sugar, beating after each addition. Add vanilla extract; beat mixture. Add espresso mixture; beat until soft peaks form.

Keep refrigerated until ready to serve.

Spoon mixture into serving bowl. Sprinkle with cocoa powder. Serve with wafers or fruit.

food | From the Cookbook

Churros

• 1 1/4 cups water • 1/2 cup (1 stick) unsalted butter • 2 teaspoons C&H Golden Brown Sugar • 1/4 teaspoon salt • 1 cup all-purpose flur • 3 large eggs, lightly beaten • 3 cups canola oil, for frying • 1 cup C&H Granulated Sugar • 2 tablespoons ground cinnamon In medium saucepan over high heat, combine water, butter, sugar and salt; bring to boil.

Reduce heat and add flur. Using wooden spoon, mix vigorously until mixture forms into dough. Remove from heat. While stirring, gradually add eggs into dough. Mix well. Place dough in pastry bag fited with large star tip.

In heavy pot over medium-high heat, heat oil until it reaches 365˚F. On plate, mix granulated sugar and cinnamon; set aside.

Squeeze churro dough in 4-inch strips into hot oil. Fry 5-6 churros in batches until golden brown, about 2 minutes per side. When ready, transfer to plate lined with paper towels.

Roll churros in sugar-cinnamon mix.

From the Cookbook | food

Spiced Citrus Ginger Mocktail

Concentrate:

• 1 cup fresh-squeezed orange juice • 1/2 cup fresh-squeezed lime juice • 1 orange peel • 1 lime peel • 1/2 teaspoon black peppercorns, lightly crushed • 5 cardamom pods, lightly crushed • 2 cinnamon sticks, lightly crushed

Mocktail:

• 1/3 cup concentrate • 1 can Zevia Ginger Ale • Ice • Lime wedge, for garnish (optional) • Orange wedge, for garnish (optional) To make concentrate: In small saucepan, combine orange juice, lime juice, orange peel, lime peel, black peppercorns, cardamom pods and cinnamon sticks. Bring to boil over high heat then turn to low; simmer until liquid has reduced by half, 3-4 minutes. Let cool and strain out solids. Transfer to glass jar and store until ready to use.

To make mocktail: Combine concentrate with ginger ale over ice.

Garnish with lime wedge or orange wedge, if desired.

the last word

The COVID-19 pandemic basically stole 2020. We soon will be able to return to more “normal” activities in 2021, but we’ll also carry new habits forward, with society forever changed and on different pathways than we were before.

As I reflect on te past year, here are some of my takeaways: • Technology became even more consequential. Families, businesses, schools and organizations found new ways to connect, communicate, educate and accomplish tasks. • Telehealth became an accepted way to receive routine health care, and many are pleased with the convenience and effici cy it offers. • We gained a greater respect for hygiene. Household cleaners, soap and paper products were top-selling items in 2020. • We drove less, so we put fewer miles on our vehicles, had less wear on the tires and saved money on gasoline. • We cooked more. Some people formed little cooking clubs and connected online to try out different recipes. As I cooked more meals last year, I opened up old cookbooks, searched through recipe cards and looked online to fid variations on the typical foods I usually make. • We spent more time at home with our family and pets. Families started talking with each other more and playing board and card games again. We bonded even closer with our pets, and more people adopted companion animals. • More interactions with our neighbors. On our regular runs and dog walks in the neighborhood, my husband and I encountered our fellow residents as they likewise walked their dogs, rode bikes with their kids, took stroller outings, putted around in their golf carts and four-wheelers or tended to their lawns. Just about everyone made a point to smile, wave and say a few words from a distance. • Farmers markets took on new importance. Personally, visiting farmers markets on the weekends became one of my main social outings! It was a delight

Lessons learned from 2020

Julie Terry is the Associate Professor of Graphic Design at Mountwest Community & Technical College and Associate Director of Client Services with Barnes Agency. She is a graduate of Rock Hill High School and Marshall University.

to get out of the house, walk among the booths and purchase fruits, vegetables and other goods. • We took “staycations.” Because of travel restrictions and stay-at-home advisories, many turned to local parks, lakes and their own back yards for recreation. • We learned who “essential workers” are and no longer take them for granted. • We appreciate our barbers and beauticians more than ever. Home cuts and coloring just aren’t as good. • We became more aware of inequalities and injustices in our nation that must be addressed. • Mental health became less stigmatized, with three times as many adults reporting feelings of anxiety than in 2019, and four times as many reporting having depression. The pandemic made most of us feel lonelier and a bit sadder. • We have greater appreciation for communityorganized events. The fairs, festivals, parades, shows, sporting events and other activities that used to be so predictable were disrupted last year.

I wish everyone a healthy and prosperous New Year! Let’s resolve to be extra kind to each other this year and to truly appreciate being in each other’s presence.