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Each spring ETE holds Salad Days, a fun get together where everyone brings a salad to share and we share an evening of catching up while enjoying a lot of good food and maybe a signature drink or two. When the weather is nice we sit out by the pool at our President's house.
The weather did not cooperate this past Monday but we had a great time nonetheless and thought it would be fun to share some of the delicious salad recipes.
Butternut Squash and Fried Sage Pasta
A hearty bowl of pasta plus savory cheese? You'd never know this whole-grain comfort food is diet-friendly! Squash supplies all the vitamin A you need for the day.
From the February 2010 Issue
INGREDIENTS
- 8 oz whole-wheat penne
- 1 tablespoon olive oil
- 8 sage leaves
- 1 medium red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 medium butternut squash (about 2 lb), peeled, seeded and cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan
- PREPARATION
- Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.
- THE SKINNY
- 337 calories per serving, 6.5 g fat (1.4 g saturated), 63 g carbs, 10 g fiber, 11 g protein
- Jenn (Theta Lambda, Clemson) our treasurer made a fabulous traditional peach cobbler that we served hot with vanilla ice cream. YUM!
Ingredients
- 1/2 cup (1 stick) butter
- 3/4 cup sugar
- 3/4 cup self-rising flour
- 1 cup milk
- 1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
- Cinnamon, for sprinkling, optional
- Vanilla ice cream or fresh whipped cream, for serving
Directions
*If they are available, by all means use fresh peaches. In a saucepan, mix 2 cups fresh peach slices with one cup sugar and one cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. Substitute this for the canned peaches.
*Cook's Note: The most important part of this dish is not stirring the mixture.
Preheat oven to 350 degrees F.
Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (The most important part of this dish is not stirring the mixture at this point in the recipe.)
Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
Betty A (Gamma Zeta, K State) made a Paella Recipe and she collaborated with our famous gourmand about the recipe: Mary "Faith" Sappington Whiteside Bingham (a beloved sister and alumna of Beta Eta chapter who passed away in 2011. At one time Faith owned a kitchen store in Tallahassee and published a cookbook - see below links.)
Paella Salad (very colorful!)
one medium (1 lb) pkg yellow rice
Salad notes - add more chicken, shrimp and veggies - enough to make ~ 8 servings
1/8 t dried mustard powder
2 T wine vinegar
1/3 c grapeseed or olive oil
1/8 t salt
1 c frozen peas
1-2 c cubed chicken
1 c diced tomatoes
1/2 scant c chopped celery
1/8 c diced onion
1/2 c chopped green pepper
1 3 oz jar pimento
1/2 c sliced black olives
5 drops tabasco sauce
1-2 c boiled shrimp (may use all shrimp or all chicken or mix it)
Cook rice according to directions. While warm, toss rice with dressing made with 1/8 t mustard
powder, the wine vinegar, oil and salt.
When the rice is cool, add the remaining ingredients. Serve with turmeric dressing.
Tumeric Dressing: Mix 1 c mayo (low-fat is fine) with 1 t turmeric and 2 T lemon juice.
Salad notes - add more chicken, shrimp and veggies - enough to make ~ 8 servings
Faith's obituary, http://www.apalachtimes.com/articles/mary-9624-faith-whiteside.html
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