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The 2009 Art Challenge

My sister Sia came up with a great idea for the artistic women of the family – choose a theme and then each of us should create something within our “genre” around that theme.  After a few email conversations, we decided upon the RLS poem “Where go the boats?”

Dark brown is the river,
Golden is the sand
It flows along forever,
With trees on either hand.

Green leaves a-floating,
Castles of the foam,
Boats of mine a-boating
Where with all come home?

On goes the river
And out past the mill,
Away down the valley,
Away down the hill.

Away down the river,
A hundred miles or more,
Other little children
Shall bring my boats ashore.

As children, we had a book of Stevenson’s poems that were a mainstay of bedtime reading.  I think we all could create vivid images in our minds from those many years of listening and imagining…

The challenge was to come up with something to present on Christmas Day, 2009 – all women were welcome – including my mom, her 3 daughters, our daughters – and even our brother’s wife and 2 little girls.  It was fun – and great to see what everyone came up with (no penalties for not completing it on time – we’re still waiting for Bill’s wife, Carolyn, to reveal her piece – but with 6 and 4 yr old daughters running around, I’m not sure how she’ll find the time…).

My mom used her quilting prowess to show off all of the boats that our family has owned and loved over the years.  She used photos that she could print on fabric to create this piece:

Amelia made this wonderful textile art piece:

Sia offered up her marquetry marvel:

I added my stained glass rendition of a piece of art I found on the internet:

Niece/cousin Brittany (Amelia’s daughter) used the idea to inspire her students:

Here’s my unofficial entry – I think Sarah could have shown off some of her photography from Lake Whatcom MC Scow races – even I was able to capture this great view:

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Mexican Raviolis+

Ingredients

8 servings

  • ground chorizo (2 tubes of what is available at Byerlys)
  • 1/2 cup part-skim ricotta cheese
  • 3 cup shredded queso asadero (white Mexican cheese)
  • 1/2 cup chopped cilantro
  • 1 clove garlic, finely minced
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 (14 ounce) package round or square wonton wrappers
  • 1 teaspoon olive oil

PREP: many mins  COOK: 10 mins

Directions

1. Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.

2. In a large bowl, stir together ricotta, 2 c queso asadero, cilantro, garlic, cumin, and salt.

3. Combine cooked chorizo with cheese/spice mixture.

4. Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.

5. Heat oil in a skillet at med-high heat and cook raviolis till brown on both sides.  Serve topped with marinara sauce and remaining queso.

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Moroccan-Style Lamb and Chickpeas+

  • 1 lb lean ground lamb (or lamb sausages)
  • 2 tsp olive oil
  • 2 c vertically sliced onions (2)
  • 1/2 c diagonally cut carrot (2)
  • 3/4 tsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp ground red pepper
  • 2 c fat-free low sodium chicken broth
  • 1/2 c golden raisins
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp grated lemon rind
  • 1/4 tsp salt
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 c chopped fresh cilantro
  • 1 tbsp lemon juice

Heat a large nonstick skillet over medium high heat.  Add lamb to pan; cook 6 minutes, stirring to crumble.  Remove lamb from pan with slotted spoon.  Discard drippings.  Add oil to pan, swirl to coat.  Add onion and carrot to pan; saute 4 minutes.  Add cumin, cinnamon, coriander and pepper; saute 30 seconds, stirring constantly.  Add reserved lamb, broth and next 5 ingredients (through chickpeas); bring to a boil.  Reduce heat and simmer 4 minutes or until mixture thickens.  Remove from heat.  Stir in cilantro and lemon juice.

 

Serves 4

 

Serve over Coucous Arugula Salad:

  • 1 c uncooked Israeli couscous (prepare per package instructions)
  • 2 c arugula
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/2 tsp freshly ground black pepper
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Yummy Pumpkin Bars+

  • 1 1/3 c flour
  • 3/4 c sugar (divided)
  • 1/2 c packed brown sugar
  • 3/4 c cold butter, cut up
  • 1 c old fashioned oats, uncooked
  • 1/2 c chopped pecans
  • 1 8 oz pkg 1/3 less fat cream cheese, softened
  • 3 eggs
  • 1 can (15 oz) pumpkin
  • 1 Tbsp pumpkin pie spice (cinnamon with a little allspice, clove and nutmeg)

Heat oven to 350

Line 13×9″ pan with foil, with ends of foil extending over the sides; spray with cooking spray.  Mix flour, 1/4 c sugar and brown sugar in medium bowl until blended; cut in the butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.  Stir in oats and nuts,.

Reserve 1 c oat mixture; press remaining onto bottom of prepared pan.  Bake 15 minutes.  Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust.  Sprinkle with reserved oat mixture.

Bake 25 mins (or more for me); cool 10 minutes.  Use foil to transfer dessert from pan to wire rack; cool completely.

 

Note: these are very moist; I made a day in advance and had them cool on the counter overnight.  The topping isn’t as crispy as I would have liked and I might try broiling very briefly next time before pulling them out of the oven.  More nuts and oats are also nice.

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Braised Pork with Tangy Shallot Sauce*

This dish involves braising chunks of pork, sautéing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti-Malice, a Haitian condiment, is named for a trickster in voodoo mythology. It’s a piquant, sour sauce, a foil to the sweeter pork. For the most authentic taste, serve with rice and pan-fried plantains. Garnish with cilantro leaves and serve with lime wedges, if desired.

Cooking Light

  • Yield: 10 servings (serving size: about 3 ounces pork and 2 tablespoons sauce)
  • Total (includes marinating time):14 Hours

Ingredients

  • 1 habanero pepper
  • 3/4 cup fresh orange juice (about 3 large oranges)
  • 6 tablespoons fresh lime juice, divided
  • 3 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 1/2 teaspoons salt
  • 4 thyme sprigs
  • 3 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
  • 2 cups fat-free, lower-sodium chicken broth
  • 1/2 cup thinly sliced shallots
  • 1 teaspoon cider vinegar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil

Preparation

1. Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk. Add pork; toss to coat. Cover and chill 12 to 24 hours.

2. Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender. Remove pork from pan with a slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large zip-top plastic bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into a medium saucepan, stopping before the fat layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.

3. Place saucepan with cooking liquid over medium-high heat; bring to a boil. Cook 20 minutes or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper, and 1 tablespoon lime juice. Cover and keep warm.

4. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides. Add reserved 1/2 cup cooking liquid and remaining 1 tablespoon lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally. Place pork in a bowl; pour sauce over pork.

Amount per serving

  • Calories: 223
  • Fat: 8.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 27.3g
  • Carbohydrate: 7.3g
  • Fiber: 0.3g
  • Cholesterol: 75mg
  • Iron: 1.4mg
  • Sodium: 550mg
  • Calcium: 33mg

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Sweet Potato, Kale & Bacon Egg Bake

Prep Time: 15 min

Cook Time: 40 min

Ingredients (8 servings)

  • 1 sweet potato
  • 1 bunch kale
  • 1/2 onion
  • 6 oz bacon
  • 1 cup ricotta cheese
  • 7 eggs
  • 1/4 cup milk
  • salt & pepper
  • 1/2 cup italian cheese blend

Instructions

  • Pre-heat oven to 375 degrees.
  • Peel and shred the sweet potato.
  • Thinly slice kale and chop onion.
  • Chop bacon.
  • Heat large pan and spray with cooking spray or oil.
  • Add onions and kale to pan. Saute for 5-8 minutes until kale has wilted.
  • Set aside.
  • Heat same pan and add bacon.
  • Saute about 5 minutes until bacon is starting to brown.
  • Remove and drain on paper towel.
  • Combine sweet potato, kale and onion mixture, bacon and ricotta cheese together.
  • Spread into bottom of 9×13 pan sprayed with cooking spray.
  • Whisk together eggs, milk, salt and pepper.
  • Pour over sweet potato mix.
  • Sprinkle with cheese.
  • Bake for 35-40 minutes, until top is golden brown.
  • Can also be made the night before, cover with foil and bake the next morning.
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Edamame Salad with Crisp Steak Bits

  • YIELD: 4 servings
  • HANDS-ON:22 Minutes
  • TOTAL:22 Minutes
  • COURSE: Main Dishes, Salads

Ingredients

  • 3 cups frozen shelled edamame
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon dark sesame oil
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cups chopped seeded English cucumber (about 1)
  • 4 green onions, chopped
  • 1 tablespoon olive oil
  • 8 ounces flank steak, cut into small pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. Cook edamame according to package directions. Drain. Rinse with cold water; drain.

2. Combine soy sauce and next 5 ingredients (through sesame oil) in a large bowl, stirring with a whisk. Add edamame, tomatoes, cucumber, and onions; toss to coat.

3. Heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently. Spoon 1 1/2 cups edamame mixture onto each of 4 plates; top evenly with steak.

Nutritional Information

Amount per serving

  • Calories: 277
  • Fat: 14.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2.8g
  • Protein: 23.1g
  • Carbohydrate: 14.6g
  • Fiber: 6.1g
  • Cholesterol: 20mg
  • Iron: 3.5mg
  • Sodium: 540mg
  • Calcium: 97mg
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Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce+

One Note:  the sauce for this appetizer is amazing and can be served with pasta for a side or main dish.  It is A LOT of work to make.  So – if you’re in a rush, you can definitely buy a marinara dipping sauce that all will love – and it will likely be saltier and meet the expectations of unsuspecting guests who don’t know what they are missing.

Ingredients

  • Sauce:
  • 3 medium red bell peppers
  • 2 plum tomatoes, halved lengthwise
  • 1/2 cup (1/2-inch) cubed French bread baguette, crusts removed
  • 1 1/2 tablespoons smoked almonds
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1/4 teaspoon Spanish smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 large garlic clove
  • Zucchini:
  • 3 large zucchini (about 1 1/2 pounds)
  • 1 cup dry breadcrumbs
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup egg substitute
  • Cooking spray

Preparation

1. Preheat broiler.

2. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.

3. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.

4. Preheat oven to 400°.

5. To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.

Nutritional Information

  • Amount per serving
  • Calories: 170
  • Calories from fat: 30%
  • Fat: 5.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 8.4g
  • Carbohydrate: 23.4g
  • Fiber: 3.9g
  • Cholesterol: 3mg
  • Iron: 1.9mg
  • Sodium: 434mg
  • Calcium: 107mg

 

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Peppery Pasta with Arugula and Shrimp+

Ingredients

  • 1 tablespoon minced fresh garlic, divided
  • 1 1/4 teaspoons black pepper, divided
  • 1/2 teaspoon salt, divided
  • 1 (5-ounce) package fresh baby arugula
  • 4 quarts water
  • 8 ounces uncooked linguine
  • 1 tablespoon olive oil
  • 1/2 pound peeled and deveined medium shrimp, cut in half horizontally (I used a pound and didn’t split them)
  • 2 tablespoons minced shallots
  • 3/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • 1/2 cup (2 ounces) shaved fresh Romano cheese

Preparation

1. Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.

2. Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 10 minutes or until al dente; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts.

3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 1 minute. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat; stir in butter.

4. Arrange 1 1/2 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp mixture over each serving. Top each serving with 2 tablespoons cheese.

Nutritional Information

  • Amount per serving
  • Calories: 409
  • Fat: 12.5g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 26.1g
  • Carbohydrate: 46g
  • Fiber: 2.1g
  • Cholesterol: 107mg
  • Iron: 3.3mg
  • Sodium: 671mg
  • Calcium: 231mg