A Mixed Bag of Nuts, Hopes & Dreams for the New Year©

SPICY MIXED NUTS AND SPINACH CON QUESO WITH WARM TORTILLA CHIPS

New Year's Eve Spicy Mixed Nuts

It's almost time to wrap up the holidays for this year. I hope that each of you celebrated with loved ones and that you've all maintained good health. It seems that every year they (the holidays, not the loved ones) sneak up on us more quickly than the last. But I guess that’s part of the aging process. Time passes more and more quickly, or at least it seems like it. The weeks and months fly by, and before you know it, another year is behind you. I think that is why I am a firm believer in making every minute count—you never know how many more you have left. When I turned fifty, I told my sons and their families that the extravagant Christmases were over. The best gift I could give to them, and that they could give to me was time. Time spent together is not something you can buy. It is not something that will break and be discarded with yesterday’s trash. It is, however, something that can live on in memories and photographs, and cherished forever.

They say that there is nothing more permanent than change, and that nothing else meets with more resistance. I’ve often wondered why that is. As a child, change is met with mixed emotions. Most children can’t wait to grow up as it seems that adults have all the privileges. “When I grow up, I’m going to . . . .” Yet children need the security of knowing that their world is safe. When we’re adults, we’re hesitant to see the boat rocked by change. Many times change in the workplace signals downsizing, rightsizing, and loss of jobs. Too often we become comfortable with the status quo; it’s predictable, secure. There’s comfort in knowing what to expect. But change is inevitable; it is the only thing that brings progress.

Big changes happened for me in 2012. After suffering a slight stroke several years ago, and as is typical of many people as we age and lose loved ones, I've come to realize that my family is more important than a career, and that relationships are more important than possessions. For those reasons, I moved from Ohio to Florida. For the first time since I was 12, I'm not working at a "real job." At this point in my life, I'm fortunate that I can kick back, enjoy life and do what I want to do. My children are grown, there are no more orthodontist payments to make, college educations to finance, pensions to fund, or mortgages to pay. But because I'm not old enough or ready yet to retire, I'm evaluating the coming year and what it might have in store for me. My “past life” included jobs ranging from clerical staff in our church office at the age of 12 to litigation attorney, from college professor to private investigator and from catering and teaching cooking classes to freelance writing. It may sound like a diversity of careers, but what they all have in common is that they're all service oriented positions. I love working with, and helping people. As I've gotten older, I've narrowed the area of service, however, to things I really enjoy, i.e., teaching, cooking and writing. I don't miss the rat race, the stress or the overhead. I do miss the people. But with the audience I'm reaching with my little articles, I couldn't be happier. I envision a classroom out there and an audience that is interested in what I have to say. That makes my day, everyday, and I thank you for following my blog postings.

So what will 2013 bring? What hopes and dreams do I have for the coming year? Aside from the standard ones like good health to everyone, peace in the world, freedom from debilitating illnesses and diseases, safety in all you do, and success in all your endeavors, I have a few more. We have a new baby coming in our family. In February, my first Great-Grandchild will be born. Yes, you don't have to say it, but I know you're thinking it: I'm really too young to be a Great-Grandmother. But since no one asked me my opinion as to whether I thought I was old enough to have a Great-Grandson, I'm just going with it! I hope that he is healthy, has 10 fingers and 10 toes, and is not a difficult birth for his mother. To his parents, I wish joy as parents, and in enlarging their family. May they continue to provide a loving, supportive home for their children and for each other. To his half-sister, I wish a loving sibling relationship. There will be the typical sibling rivalry, but in the end, most of us would admit that it is wonderful to have siblings.

For my Grandson who is graduating in May, I wish success in pursuing his degree and in acceptance to Graduate School in Psychology, and in all that he does. I am sure that he will go far in whatever career he eventually chooses, but it can't hurt to wish him success and hope that he will meet and surpass even his highest dreams. To my Granddaughters, I wish continued success in their schooling and in their musical and athletic ambitions. I wish them a smooth road through puberty and into adulthood. I wish all my Grandchildren happiness in whatever and however they decide to live their lives. I hope that they will not have to suffer disappointments, failures, and hardships; but on the other hand, these experiences build strong character, and if it has to be, so be it.

For my two Sons and their Wives, I wish continued success, happiness, love and joy in their relationships with each other and their families. Although my Sons live across the country from each other, I hope that they will continue to build and maintain a close, loving relationship with each other. I think that as parents all we really want to see for our children is their happiness and contentment in their lives. Any expectations that I might have had when they were young were only that: my expectations. Those fell by the wayside years ago when I realized that I had two beautiful, intelligent Sons who were fully capable of knowing what they wanted, and how they were going to achieve it. As their Mother, I couldn't ask for any more. I am very blessed.

The recipes I'm providing today wrap up my holiday series for this year. Next month we're going to start tackling some Classic Comfort Foods--winter selections like Soups and Breads. However, the recipes I am sharing with you today bring the year's entertainment season to a close. And what better way than by ending the year with a New Year's Eve party ushering out the old and bringing in the new. Hence, the mixed bag of nuts in the recipe for Spicy Mixed Nuts below. Now, some of you who know me may think I'm referring to myself, as I've been told on more than one occasion that I'm nuts, and frankly, to me that's a compliment! In reality, I'm referring to the variety of nuts you'll want to choose when making this nibble to place by your bar or beverage station. I must confess, this is not my recipe. However, it is one that I swear by, as I have been serving it seemingly since forever during the holidays, and at parties all year round. I've adapted it simply by adding less salt than the original recipe calls for. In fact, if I use already-salted nuts and salted butter, I do not use the Kosher Salt at all. The basic recipe (only 1/4 the quantity of the one I've given you below) is from the Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins ©1984, 1985 by Julee Rosso & Sheila Lukins (one of my go-to books for entertaining and recipes for years).¹ I believe I've served these nuts every Thanksgiving, Christmas and New Year since I first bought the Cookbook in 1985. They have just enough spice to make a perfect accompaniment to beverages and whet the appetite, and just enough protein to soothe your guilt. As for the Queso Recipe, this is also a knock off that I've tweaked over the years. Because one of my very favorite appetizers of all time is J Alexander's Spinach con Queso with fresh, warm tortilla chips, I've worked at trying to duplicate it. I think the one I'm giving you today is pretty close. If you're like I am, I could make a meal from these two hors'd oeuvres. Add to them the Antipasti platter and Cheese Straws from my previous posting and you've got an easy party for at least 25 guests!

And finally, for you and your loved ones in the coming year, I wish you good health, happiness, and great success in all you do. May all your hopes and dreams be realized in 2013! Happy New Year and Thank You for reading!

©2012 A Mixed Bag of Nuts, Hopes and Dreams for the New Year by Kathy Striggow

NEW YEAR'S EVE SPICY MIXED NUTS¹

Spicy Mixed Nuts--A  Perfect Accompaniment
to your Bar or Beverage Station!

Yield: 6 cups   
Preparation Time: 10 minutes
Baking Time: 20-25 minutes


Ingredients

½ cup Unsalted Butter

¼ cup Worcestershire Sauce

1 tsp. Ground Cumin

2 tsp. Celery Salt

2 tsp. Garlic Powder

½ tsp. Cayenne Pepper

2 tsp. Seasoned Salt

6 cup Roasted Mixed Nuts (Whole Cashews, Whole Almonds, Pecan Halves, English Walnut Halves, Whole Hazelnuts)², Unsalted

3 Tbsp. Coarse Kosher Salt

Directions

1. Preheat oven to 325° F. Line 2 baking sheets with Parchment Paper.

2. Melt the butter in Dutch oven over low heat.

3. All the Worcestershire, spices and seasoned salt (NOT the Kosher salt).

4.Simmer over low heat so that the flavors combine, approximately 5-10 minutes.

5.Add the nuts and stir until evenly coated.

Stir the Nuts Occasionally Throughout the
Baking Process

6. Spread the coated nuts evenly on the parchment paper lined baking sheets in a single layer and bake for 20-25 minutes, shaking the pan or turning the nuts occasionally. Watch the nuts so that they do NOT burn.



7. Remove the nuts from the oven and coat with the kosher salt.

8. Cool completely, then store in an airtight container.

9. If desired, warm in the oven for a few minutes before serving.

¹Courtesy of the Silver Palate Good Times Cookbook by Julie Rosso & Sheila Lukins ©1984, 1985 by Julee Rosso & Sheila Lukins

²I personally do not like peanuts, so I don't use them. But if you do, feel free to add whole peanuts to the mix!

Spinach con Queso with Warm Tortilla Chips

Spinach con Queso with Warm Tortilla Chips

Yield: 12 servings

Prep Time: 25 minutes

Ingredients

1 tsp. Olive Oil

2-3 Cloves Garlic, finely minced

1 bunch Scallions, including Green Tops, finely sliced

1 large or 2 small Jalapeno Peppers, seeds removed and finely minced

1 lb. Velveeta Mexican Cheese (cubed)

12 ounces Cream Cheese, cubed then softened

2 packages (10 oz.) Frozen Creamed Spinach

3 Ripe Tomatoes, finely diced³

1/2 cup fresh Cilantro OR Parsley (or a combination of both), finely snipped (I Prefer parsley)

White Pepper, freshly ground, to taste

¼ to ½ tsp. Cayenne Pepper or to taste (optional)

Thin, Salted Tortilla Chips, Warmed for Serving

Fresh Pico de Gallo, if desired, as an accompaniment to the Queso

Directions

1.         Heat olive over medium heat.  Add garlic, scallions and pepper and sauté until soft, not browned.  Set aside.

2.         Place cheeses in a Microwave-safe Bowl and Microwave for 2 minutes, or until cheeses begin to melt.

3.         Stir the cheeses, then return to the Microwave and continue heating for another minute.  Stir the cheeses again.

4.         Repeat this process until the cheeses have completely melted.Stir to make sure cheeses are completely incorporated into each other.

5.         When the cheeses are completely melted, place spinach in the Microwave and cook according to the package directions for 2 packages.

6.         When the spinach is completely heated through, add to the mixture of cheeses.

7.         Return to the Microwave and cook for another minute.

8.         Remove from Microwave and stir in tomatoes, cilantro, parsley or mixture of both, and seasonings, making sure to adjust seasoning to taste.

9.         Transfer the Queso to a chafing dish that has been warmed with hot water, and keep warm over a low flame.

10.       Serve the Queso with Thin, Salted Tortilla Chips that have been warmed, and fresh Pico de Gallo, if desired.

11.       Think of a New Year's dream with every bite!

³If you're running short on time and want to take a shortcut, 2 cans of canned diced tomatoes with chiles well in place of the fresh tomatoes, jalapeños, etc. It's not a bad substitute.

©2012 A Mixed Bag of Nuts, Hopes and Dreams for the New Year by Kathy Striggow

©2012 A Mixed Bag of Nuts, Hopes and Dreams for the New Year by Kathy Striggow

©Spinach con Queso with Warm Tortilla Chips by Kathy Striggow

 



A Smorgasbord of Realities and Dreams©

Kathy's New Year's Eve Antipasti

The New Year is almost upon us. New Year's Eve is always a time for reflection on the year that has flown by and anticipation for the coming year. It's a mixed bag of memories and expectancies, a smorgasbord of realities and dreams. And of course, don't forget the New Year's Resolutions!

For me, the realities include my relocation to a new life in Florida after a lifetime of living in the Midwest. Florida—Heaven's "waiting room" and the land of the Fountain of Youth. It was a matter of moving closer to my family. The year also brought changes in relationships. No longer did I have my network of friends; instead I became more dependent on my family, with the hope of adding new friends in my new life. As we age, it becomes more difficult to make new friends, and even when we do, they can never really know our history like our old friends do. I have wonderful friends, some that I've had since childhood & school, some since college and my professional life, some that I met at the 55+ community I moved to when I became caregiver for my disabled father. Those friends, like the song says, are gold. My new friends will be the silver ones.

It is also difficult to visualize your children and grandchildren as adults. This became evident to me during my moving process. Most of the furniture has settled into its final resting spot at the new location, at least for the time being. Moving is never a fun or easy job, but I have to say that thanks to my two grandsons, mine went smoother and faster than I imagined possible. It’s still hard for me to believe that my “little guys” were able to move all the appliances and furniture, connect electronics, hang pictures, and disassemble and then re-assemble the kitchen, living room, dining room, bedrooms and the closets in my new home 1250 miles away. I still think of my grandsons, now almost 22 and 20, as my “little guys.” This is because they spent more time with me than they did with their father until they were 6 and 8 years old. Because their parents were not married until the boys were 4 and 2, and they did not live together continuously as a family until they were 6 and 4, my house was a stable and secure environment for the boys while mom was working or going to nursing school.

The odds were against their parents from the start. Their father (my son, Scott) was 18 years old when Zak, the oldest, was born, BUT he was a high school graduate--by less than 24 hours. He was away at college for most of Zak’s first year. His mother, truly a saint, worked and put herself through nursing school while she provided a home where unconditional love and thirst for learning thrived. In their early years, she shouldered 100% of the responsibility for the boys, while she tolerated, and rode through my son’s battle against maturity. When Jordan was born two years after Zak, Scott still was not ready to settle down. In fact, it took him almost six more years to get his act together. Today he is a wonderful father to his four children. He and his wife have been together for almost 23 years, and I am very proud of them both for sticking out the rough time they had getting started.

Those were tough years on the boys, but they were also good years. They had the security of knowing that they were loved by both parents, both sets of Grandparents, and the rest of their extended families. I think they became stronger and more insightful because of their struggle. They maintained continuity in their schooling, their church, and their schedules. Because so many of their classmates also had parents who did not live together, the boys viewed their situation as similar. For a five-year period, the boys spent every weekend with me. I picked them up every Friday afternoon after school, and they stayed with me until after dinner Sunday evening. Mom worked 36 hours every weekend at a local hospital, and dad worked in retail management, which also meant every weekend. Jordan once commented that they were just like their classmates who spent weekends with divorced or separated parents. I was their “other mom.” To help give their mom a break during the week, I obtained all their school assignments for a month at a time and we did all their homework for the coming week over the weekend. I chauffeured them to theatre classes, doctor appointments, sporting practices and games. We entertained their friends with sleepovers and birthday parties, and I marched them into church every Sunday. I took them with me to work, to donate blood, and to help out at our local soup kitchen.

You never know if you’re doing the right thing where children are concerned. Only time will tell, as you don’t see the finished product for many years to come. But one day recently it struck me that something I taught them must have clicked. Zak (who is now 21) called me and said that he had an appointment the next day to give blood. He asked me if I’d like to go along with him and make it a “family” thing. It made me smile to see that he’s already giving back to the community. He did learn something during those tough years! Enjoy them while they’re little, and then watch them implement what they learned as children when they become adults. It’s a rewarding feeling!

In my next article, I will cover the "dreams" or hopes for the New Year. Until then, I've provided my favorite dish for a New Year's Eve Party. It is truly mixed bag or Smorgasbord of delights. I'm going to tell you how I do it, and you can incorporate as much or as little as you like, depending on the size of your group. When I lived in the loft apartment of a retail building-turned condos in the downtown area of Toledo, my New Year's Eve parties usually were more of an Open House where guests could stop by for as much or as little time as they had to spend. Toledo had a "First Night" celebration downtown on New Year's Eve, and there was entertainment, displays, activities, etc. going on all evening. Friends stopped in on their way to or from one of the other goings-on so I always had a full house. There was always a full house at midnight, when we went up to the roof to watch the city's fireworks display, drink champagne and toast in the coming year.

This hors'd oeuvre, my Antipasti Platter, is always a hit. There is something on it for everyone. And it requires virtually no cooking, just time in putting it together. You can make it from ingredients bought at grocery, specialty, gourmet stores or delis, and put it together hours ahead of serving time. It makes a beautiful presentation with little or no garnish, especially if you serve it on a colorful platter. You will find your guests coming back to it again and again. I usually serve it with either crisp breadsticks or Cheese Straws, so I'm also giving you my recipe for Cheese Straws. They are simple to make, and they can be made the day before or earlier in the day. If you're vegan or vegetarian, don't put any meat on the platter. I guarantee that you will love it, and it is perfect for New Year's Eve in its ability to combine memories of the past year with hopes for the new one. Happy New Year!

©2012 A Smorgasbord of Realities and Dreams by Kathy Striggow

Kathy's New Year's Eve Antipasti

 Simple Antipasti Platter

Yield: 12 to 100

 

Prep Time:  1-2 hours, depending on the type of foods you include on the platter

Ingredients

Choose  as many of the following as you like.  Use ingredients in a variety of colors for an attractive selection:

Large rounds of Pepperoni or Salami (about 3 to 3-1/2 inches in diameter)

Small bite-sized balls of Buffalo Mozzarella
Olives, Black, Green (stuffed or unstuffed), Kalamata, or a variety of Gourmet Olives
Green or White Asparagus Spears OR both, roasted, blanched or marinated
Small Cherry Peppers
Pepperoncini or Small Banana Peppers
Tuna Chunks
Pickled Beets (either small balls or slices)
Pickled Vegetable Variety (Cauliflower, Carrots, Onions, etc.)
Ham, Pancetta, Capicola or Prosciutto, sliced thin
Marinated Button Mushrooms, medium-sized
Marinated Artichoke Hearts
Stuffed Grape Leaves
Cornichons
Baby Sweet Pickles
Baby Carrots, blanched
Whole Green Beans, blanched or pickled
Baby Ears of Corn
Cherry or Grape Tomatoes, bite-sized
Variety of Cheeses (I like Jarlsberg, Baby Swiss, Gouda, Mozzarella, Provolone, Brie, White Cheddar, etc.-whatever you like), in bite-sized chunks
Roasted Red, Yellow or Orange Peppers, skinned and cut into strips
Deviled Eggs

Garlic Expressions®¹ OR Greek Salad Dressing OR Italian Salad Dressing OR Olive Oil mixed with a little Red Wine Vinegar 

Crisp Breadsticks, Crostini, Bagel Chips, or Cheese Straws

Directions

1.     Choosing a platter appropriate for the size of your guest list, select a variety of the ingredients from the above list.

2.     If you are using Pepperoni or Salami, fold the slices in half and roll into a cone-shape.  Stuff an olive or Buffalo Mozzarella Ball into the center of the cone.  Either secure with a toothpick or place close together in a circular design in the center of the platter so that they do not come apart.  Repeat with as many as you want.  Using a variety of Olives together with Mozzarella Balls makes a pretty center for the platter.

3.     Working around the center, place the other ingredients in an attractive arrangement, alternating brightly colored ingredients with the duller ones. 

 

4.     Wrap the Pancetta or Capicola around the Asparagus spears, or serve them individually on the platter, rolling the meats into logs. 

 

5.     Continue placing the ingredients around the platter until it is full. 

 

6.     If you are using Deviled Eggs, place them in and around the sections of other ingredients.

 

7.     Cover securely with plastic wrap and chill until serving time. 

8.     Just before serving, drizzle with your dressing of choice (I use Garlic Expressions®), or olive oil mixed with a small amount of red wine vinegar.

 

9.     Serve with your choice of bread and watch your guests enjoy the selections!

©2012 Kathy's New Year's Eve Antipasti by Kathy Striggow

 

 

Cheese Straws

 Cheese Straws Yield:  24-5 to 6 in. straws                           Prep Time: 15 minutes Bake Time: 15-20 minutes    Ingredients   1 pound Puff Pastry 1/2 cup Parmigiano-Reggiano Cheese, freshly grated 1 Cups Guyere, Jarlsberg or other Mild Swiss Cheese, finely grated ¼ tsp. Cayenne Pepper, if desired 1 tsp. Salt Freshly Grated Black Pepper 1 Jumbo Egg, beaten   1 Tbsp. Water   Directions   1.     Preheat the Oven to 350° F.  Line a baking sheet with Parchment Paper.   2.     Roll out the Puff Pastry dough into a rectangle approximately 20 by 24 inches.   4.     Sprinkle half the cheeses, half the Cayenne Pepper, half the Salt and freshly grated Black Pepper over entire surface.   5.     Using your rolling pin. gently press the cheeses and seasonings into the dough.    6.     Fold the dough crosswise and roll it out again to about 20 x 24 inches.   7.     Brush the dough an egg-wash mixture made from the Egg and the Water, being sure that the egg wash covers all the dough.   8.     Sprinkle with the remaining cheeses and the seasonings.  Using your rolling pin, gently press the cheeses and seasonings into the dough.  9.     Using a sharp, thin knife or a pizza cutter, cut the dough into approximately 1/2 to 5/8 in. strips.   10.    Cut the strips in half again so that there are 24 strips.   12.    Take each strip by its ends and twist gently, until the strips resemble spirals.   13.    Lay the spiraled dough onto the parchment papered baking sheet.  Arrange them so that they are barely touching each other in order to prevent them from unwinding.    14.    Place on the middle rack in the oven and bake for 15-20 minutes, turning once, or until the straws are crispy and brown.  Do not overbake or the cheese will burn!   ©2012 A Smorgasbord of Realities and Dreams by Kathy Striggow ©2012 Cheese Straws by Kathy Striggow