Your Deacs are back and today they get to enjoy a wonderfully warm and sunny day. It’s nearly 70, sunny, and gorgeous. And tomorrow it’s supposed to be in the low 40s. That’s way too much weather zigging and zagging for my taste.
Speaking of taste and the Thanksgiving holiday, I asked our readers last week to share some of their go-to meals. I got a few very promising looking recipes – so if you are looking for a new salad, entree, or dessert, we have a few great examples at the end of this post. Many thanks to those who submitted!
Tomorrow night is the Lighting of the Quad. It will be on the Quad from 7-8 pm, and is described on the Events calendar as follows: “Lighting of the Quad is time of holiday cheer and good tidings when the Wake Forest family can come together and celebrate the spirit and meaning of community. At Lighting of the Quad, students, faculty and staff will enjoy treats, an a capella concert, student and guest speakers and the lighting of the university tree, menorah and individual candles held by all in attendance.”
Your students will want to go to this – it’s a nice way to share in the communal joy of the upcoming holiday season and be present with friends and classmates for good cheer.
Here’s the recipes from our Daily Deac reader-chefs. Bon appetit!
Edamame Three-Bean Salad
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon pepper
3 tablespoons extra virgin olive oil
1/2 cup frozen corn (rinsed under cold water to thaw)
1 cup shelled soy beans (edamame)
1 (15-16 ounce) can red kidney beans, drained and rinsed
1 (15-16 ounce) can garbanzo beans, drained and rinsed
2 scallions, cut in ½ inch slices
1/2 red pepper, diced
2 tablespoons chopped fresh cilantro, basil or a combination
In a small bowl, whisk together the red wine vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil; set aside. Combine the edamame beans, kidney beans, garbanzo beans, scallions, bell pepper, cilantro and basil. Gently toss in the dressing. Refrigerate for a few hours before serving.
1 can garbanzo beans (chickpeas), drained and rinsed
1 cucumber, seeded and diced, medium
2 large tomatoes, medium diced
2/3 lb fresh mozzarella, medium diced
8-10 olives, roughly chopped
Italian salad dressing to taste
*all quantities are flexible, depending on your family’s tastes. We usually have Campari tomatoes in the winter, but grape tomatoes are also easy. We try for even proportions of cheese and cucumber and tomato and garbanzo, with olives as seasoning with the salad dressing. Simply chop, mix everything, toss with dressing and enjoy. It holds up well on a buffet table, and if there are leftovers, it’s a great sandwich filling in pita bread.
2 lbs ground beef
1 onion, chopped
Brown these, together in large pot, and drain. Return to pot.
Add the following, without draining:
1 can corn
1 can hominy (optional)
1 can chopped tomatoes
1 can black beans
2 cans Rotel tomatoes
2 pkgs Ranch dressing mix
2 pkgs taco seasoning
Simmer 30 minutes and serve over tortilla chips with grated cheddar cheese on top. Can add a dollop of sour cream and/or slice of avocado, if desired. Always better the 2nd day.
Bow Tie Pasta with Sausage, Tomatoes and Cream
2 tbsp olive oil
1 pound Italian sausage ( use all hot or half sweet, half hot)
1/2 tsp dried red pepper flakes (can double for more spiciness)
1/2 cup diced onions
3 garlic cloves, minced
1 28 oz can Italian plum tomatoes, drained, coarsely chopped
1 1/2 cup whipping cream
1/2 tsp salt
12 oz. bow tie pasta
3 tbsp. minced fresh basil or parsley
Heat oil in heavy large skillet over medium heat. After taking casings off sausage, add sausage and peeper flakes to skillet. Cook sausage until no longer pink. Add onions and garlic and cook until tender. Add tomatoes, cream and salt. Simmer until mixture thickens, about 4 minutes.
Cook pasta until tender but still firm to bite. Drain
Bring sauce to simmer. Add cooked pasta and cook until heated through and sauce thickens…about 2 minutes. Serve with parsley and Parmesan cheese.
Judy’s Chicken Pot Pie
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 (10-ounce) package frozen peas
1/3 cup butter
1/2 cup all purpose flour
1/4 cup white wine
2 cups chicken broth
1 cup half-and-half or evaporated milk
1 tsp. salt
1/4 tsp. pepper
4 cups cooked chopped chicken ( I cook a whole chicken in crockpot and then debone or you can use breast)
2 unbaked deep-dish pie shells
Sauté onion, celery and carrots in butter for 10 minutes. Add flour, stir and cook for 1 minute. Add chicken broth and half-and-half. Stir well. Add peas. Add white wine. Stir and cook over medium heat until thick and bubbly. I also add a chicken bouillon cube sometimes when I add the broth. Add salt, pepper and chicken. Simmer on lowest heat.
Pour chicken pie filling into one pie shell. Top with second crust. Seal edges. Prick top with fork. Bake at 400 degrees for 45 minutes.
French Apple Pie
Pillsbury Ready-made pie crust
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
dash of salt
5-6 thinly sliced peeled and cored apples (Golden Delicious)
1 cup all-purpose flour
1/2 cup firm butter
1/2 cup granulated brown sugar
Preheat oven to 425 degrees. Put ready-made pie crust into 9-inch pie plate. Double the pie crust on the edges so it doesn’t burn, and press down on with a fork. Mix all ingredients together, except the apples. Then mix the apples and put in the pie plate.
Mix together topping ingredients until crumbly and place on top of pie. If you have one of those pie crust protectors, use that so crust doesn’t burn. If not, try covering the crust (only) with aluminum foil.
Bake 30-40 minutes. During last 10 minutes of baking, remove pie crust protector or foil and cover entire pie with foil. Best served warm. Bonus: add whipped cream or vanilla ice cream. Enjoy! SERVING SIZE- 8 to 10 people
Pumpkin Butterscotch Chip Cookies
2 cups unbleached all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup sugar
½ cup canola oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
Preheat the oven to 325. Line baking sheet with parchment paper. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside. In a large bowl, using mixer on medium speed, beat the eggs and sugar until smooth and lightened in color (1 min) scraping sides as needed. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
Scoop mounds of the dough onto the prepared baking sheets and space cookies at least 2.5” apart. Bake the cookies until tops feel firm and a toothpick inserted in the center comes out dry (~16 mins). Cool on baking sheets for 5 mins, then transfer to wire rack to cool completely.
— by Betsy Chapman