Sweet and Savory Monte Cristo Sandwich

– from the kitchen of the Soy Sistas: Amanda Pudlik (’11 culinary science), Elise Fiscus (senior, culinary science), and Cassie Miller (’11 culinary science)

Ingredients:

1 package Hormel Natural Honey Deli Ham (2-3 slices per sandwich)

1/2 package Veggie Shreds (shredded cheddar and pepper jack cheese- 1 ½ cups)

1 cup Tofutti soy cream cheese

3 tablespoons chopped walnuts

¼ cup dried cranberries

2 tablespoons chopped red onion

1 tablespoon honey or agave

1 loaf raisin pecan bakery bread (sliced)

1/2 cup vanilla soy milk

6 eggs

2 tablespoons butter

2 tablespoons soy oil

1 tablespoon lime zest

2 teaspoons apple cider vinegar

¼ teaspoon garlic powder

Directions:

To make the spread for the sandwich mix together soy cream cheese, cheddar and pepper jack cheese, honey, dried cranberries, chopped walnuts, garlic powder, onion, and apple cider vinegar. Set aside.  Preheat pan to fry sandwiches. Assemble sandwich with spread on each bread slice and two to three slices of ham.  Combine eggs, soy milk, and lime zest to create batter. Thoroughly dip whole sandwich into mixture. Pan fry each side in two tablespoons soy oil and two tablespoons butter until lightly golden brown. Cut on a diagonal and serve warm.

Beef in Burgundy

–from the kitchen of: Dorian Garrick, professor animal science

Ingredients:

3 pounds sirloin steak

1 tablespoon butter

2 tablespoons oil

4 onions, sliced

1 teaspoon sugar

1 clove garlic

1 pound whole mushrooms

2 slices of fried bacon, chopped

2 tablespoons flour

2 cups red wine

2-3 cups water

2 beef stock cubes (or 2 tablespoons beef stock)

1 bay leaf

1 teaspoon salt

Pepper to taste

Directions: Trim meat and cut into cubes. Brown one-half pound at a time in butter and oil.  Place browned meat in heavy pan, casserole or crockpot.  Brown onions in remaining butter and oil. Add sugar, crushed garlic, whole mushrooms, and chopped bacon.  Cook slowly until tender. Remove from pan and put aside.  Stir flour into same frying pan.  Return pan to heat and brown flour without letting it burn.  Gradually add wine and stir well until sauce thickens.  Place all ingredients including water, stock cubes, and bay leaf in pan with meat and simmer on stove or bake in oven at 300°Ffor approximately two and a half hours. Add an extra cup of water during cooking if necessary, and adjust seasoning as required.  Serve with rice or mashed potatoes and vegetable of choice.

Back to story: http://www.ag.iastate.edu/stories/2011/11/producing-more-with-less/

Seasonal Stir Fry

–from the kitchen of Lester Wilson, University Professor food science and human nutrition

Ingredients:

Your favorite vegetables such as: zucchini, yellow summer squash, carrots, scallions, green beans, Japanese eggplant, asparagus, onions, and peppers (preferably red or yellow)

Oil

Fresh ginger root

3 garlic cloves, minced

Sugar

Salt

Soy sauce

Sesame seed oil or Mongolian fire oil

Directions:

Cut vegetables into uniform bite-sized pieces.  Heat three tablespoons of oil in a large wok or large skillet.  Add a few slices of fresh ginger root and three garlic cloves and cook for three to four minutes until lightly brown.  Add vegetables and cook for ten minutes or until vegetables are tender.  Add a ½ teaspoon sugar, dash of salt, one tablespoon soy sauce, and a few drops of sesame seed oil and cook two more minutes.  For a spicier taste use Mongolian fire oil.  Can also prepare with your favorite meats or tofu.  Serve with rice.

Back to story: http://www.ag.iastate.edu/stories/2011/11/ketchup-or-salsa/

Cheesy Pasta with Summer Veggies

– from the kitchen of Teresa Wiemerslage (MS ’96 plant pathology), extension program coordinator, Northeast Iowa Food and Fitness Initiative

Ingredients:

4 cups sliced assorted vegetables, (zucchini, broccoli, peas)

1 cup grape or cherry tomatoes

8 ounces whole wheat pasta, any shape

1 ½ tablespoons vegetable or olive oil

2 medium garlic cloves

½ cups minced onion

1 teaspoon dried Italian seasoning

¼ teaspoon salt

1/8 teaspoon black pepper

¼ cup parmesan cheese

½ cup shredded mozzarella cheese

Directions:

Wash and prepare vegetables.  Cook pasta according to package directions. Drain and save ¼ cup water.  Heat oil in large skillet as pasta cooks.  Sauté garlic and onion one to two minutes until soft.  Add any uncooked hard vegetables and cook for three minutes.  Add soft vegetables and continue to cook.  Add Italian seasoning, salt, and pepper.  Add tomatoes last and cook until warm.  Add cooked drained pasta to the vegetables.  Add a little pasta water if needed.  Add cheeses to mixture.  Stir until cheese is mostly melted.  Serve immediately.

Back to story: http://www.ag.iastate.edu/stories/2011/11/2011/