Last week one of my guests that stayed at my B&B was a professional organizer from Bozeman. She was in the Forsyth area helping some families get organized. What a delightful lady - she had so much enthusiasm and ideas for just every day living as well as major make-overs for your home. Every month she will send a “Tip of the Month” to you if you send her your email address. She told me that I could include them in with my column, if I would like to… I would like to!… so here is the first one for June along with some miscellaneous recipes that I have not included in previous issues.
MOM’s Tip of the Month (June)
It’s the time of year for graduation, shower, wedding and anniversary celebrations… and gift giving.
Make it easy for the recipient to say ‘thank you’ by writing what the gift is and your name on the back of the enclosed gift card. This will ensure that if card and gift get separated the honoree will know whom to thank.
Don’t know what to give? Here are a few ideas for graduation gifts: etiquette books, stamps, thank-you notes, stationary, MOM’s Files On The Go file system. For weddings, follow the couples’ lead and use their registry. Anniversary gifts can be anything you know the couple will enjoy – from a good bottle of wine or tickets for a play to a gift certificate for their favorite restaurant.
Need help getting your gift-wrapping center in order? Call MOM at 406-587-1607 and ask for Katherine Atteberry. E-mail: organizer@montana.com. Check out MOM’S FILES ON THE GO at her Website: www.mindovermatter-mom.com. - Now for the recipes:
Tortilla Egg Roll-Ups
1/2 green bell pepper, seeded and diced
3 scallions, thinly sliced
1 plum tomato, diced
4 eggs
4 egg white
1/2 t. salt
1/2 t. hot red pepper sauce
Four 6” flour tortillas
1/2 c. shredded cheese
1 T. chopped cilantro
Spray a large nonstick skillet with nonstick cooking spray; heat. Saute the bell pepper until tender-crisp, about 3 minutes. Add the scallions and tomato; saute until softened, about 1 minute. Transfer to a plate.
In a medium bowl, beat the eggs, egg whites, salt and pepper sauce with a fork. Spray the skillet with more nonstick cooking spray; add the egg mixture. Cook, stirring as needed, until the eggs are scrambled but not dry. Remove from the heat and stir in the sauteed vegetables.
heat the tortillas according to package directions. Place the tortillas on a flat surface. Spoon the eggs along the bottom edge of each; sprinkle with the cheese and cilantro. Roll up tightly, then cut in half. Serve with “Hot Stuff Salsa.”
Hot Stuff Salsa
This spicy concoction perks up just about any food. Besides using it as a dip for tortilla chips, spoon it over a baked potato, top grilled fish or chicken breasts with it, or serve it as a zesty salad dressing.
1 red bell pepper, seeded and coarsely chopped
1 onion, coarsely chopped
1-2 jalapeno peppers, seeded, deveined and minced (wear gloves to prevent irritation)
2 garlic cloves
8 plum tomatoes, diced
2 T. chopped cilantro
2 T. fresh lime or lemon juice
1/2 t. salt
1/4 t. freshly ground pepper
In a food processor, pulse the bell pepper, onion, jalapenos and garlic until fairly smooth. Transfer to a nonreactive serving bowl; stir in the tomatoes, cilantro, lime juice, salt and pepper. Refrigerate, covered, until chilled, at least 1 hour.
Note: Hot Stuff Salsa is in the medium-to-hot range; experiment with different peppers to change the heat level. A rule of thumb: The smaller or pointier the chile, the hotter it will be. Dried peppers are a little tamer than are fresh.
Potato-Zucchini Pancakes
2 large russet potatoes, peeled and shredded (about 2 cups)
2 medium zucchini, shredded (about 2 cups)
1 t. salt
1 egg
3 scallions, sliced
2 T. all-purpose flour
1/2 t. dried tarragon, crumbled
1/8 t. freshly ground pepper
1 t. olive oil
4 t. light sour cream
In a medium bowl, toss the potatoes, zucchini and salt. Let stand 10 minutes. Squeeze out the liquids and discard; stir in the eggs, scallions, flour, tarragon and pepper.
In a large nonstick skillet, heat 1/4 t. of the oil over medium heat. Drop the potato mixture, 2 T. at a time, into mounds and flatten with a spatula; cook until lightly browned, about 12 minutes, turning halfway and adding another 1/4 t. of the oil. Repeat with the remaining mixture. Dollop each pancake with 1/2 t. of the sour cream.
Note: If you use one large zucchini, cut out the seeds before you grate it. They add a bitter flavor and unpleasant texture (smaller zucchini have smaller seeds, so the flavor and texture are less obtrusive.)
Tennessee Fry Bread
“You’ll need only four ingredients to fix this time-easing bread. ‘We like it with scrambled eggs and fried potatoes for breakfast,’ remarks Theresa Sanchez from Franklin, Tennessee. Or dunk it in soup or serve it with coffee.”
3 tablespoons butter or margarine
1 cup self-rising flour*
1/2 cup buttermilk
all-purpose flour
1. Place butter in a 12-in. ovenproof skillet; place in a 450 degrees F oven for 2-3 minutes or until melted. In a bowl, combine flour and buttermilk just until moistened. Turn onto a surface dusted with all-purpose flour; knead 4-5 times. Pat dough to 1/4-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a single layer in prepared pan; carefully turn to coat. Bake at 450 degrees F for 12-13 minutes or until golden brown.
(As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.)
Fried Dill Pickles
1 egg, beaten
1 c. milk
1 tbsp. flour
1 tbsp. Worcestershire sauce
6 drops hot sauce
3/4 tsp. salt
3/4 tsp. pepper
3 1/2 c. flour
1 qt. sliced dill pickles
Wesson oil for deep frying
Combine first 5 ingredients, stirring well. Set aside. Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk mixture and dredge in flour mixture, repeat process. Deep fry in hot oil, 350 degrees until pickles float to surface and are golden brown. Drain on paper towels.
Mashed Potatoes
and Root Vegetables
Cutting the potatoes and root vegetables into even sized pieces is important in getting them to cook at the same rate. Rinsing the potatoes in several changes of water eliminates starch and prevents the mashed potatoes from becoming gluey.
4 tablespoons unsalted butter, cut into 4 pieces
8 ounces carrots, parsnips, turnips, or celery root, peeled; carrots and parsnips cut into 1/4-inch thick half-moons, turnips and celery root cut into 1/2-inch dice (about 1 1/2 cups)
1 1/2 pounds Yukon Gold potatoes, peeled, quartered, and cut crosswise into 1⁄4-inch thick slices, rinsed well in 3 or 4 changes of cold water and drained well (see note above)
1/3 cup low-sodium chicken broth
Table salt
1 cup half-and-half, warmed
3 tablespoons minced fresh chives
Ground black pepper
1. Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetable and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.)
2. Add potatoes, broth, and 3/4 teaspoon salt to pan and stir to combine. Cook, covered, over low heat (broth should simmer gently--do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid is absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
3. Gently mash potatoes and root vegetable in saucepan with potato masher (do not mash vigorously). Gently fold in half-and-half and chives. Season with salt and pepper to taste; serve immediately.