Dec 1, 2009

A Foodie's New Year

by Ellen Wilson

MIX! dishes on foods that will give you the most luck in the New Year.

MIX! is opening the door to the New Year and we want some good luck in 2010. The following are dishes known throughout the world for their good fortune in health, wealth, and happiness:

Grapes: The Spanish eat a dozen grapes at midnight to predict their new year.  The sweet grapes represent good months while each sour grape is a not-so-lucky month.

Black-eyed Peas: In the South, eating black-eyed peas shows your humility and invites good fortune in for the New Year.

Lentils: For the Italians, lentils signify wealth because there are so many little seeds in each serving.

Circular foods (doughnuts, cake, fruits, etc): Circular foods bring good luck because they symbolize "coming full circle."

Lucky Coins: Some bake lucky coins into cakes or bread and good luck comes to whoever finds it in their piece.

Soba: The Japanese eat soba for the New Year because the long noodles symbolize longevity.
Cornbread: This golden bread represents gold in your future.

Cooked greens (cabbage, kale, collards, etc): Because their leaves look like folded money, eating lots of greens will bring you good fortune. And good health!

Pork: The pig symbolizes progress and because of its fat content, it also represents prosperity.

Fish: Because they swim forward, fish signify moving forward and also abundance because they swim in schools. There is also the parallel between eating fish and having a good catch in the New Year.

Pomegranate: These fruits are eaten for abundance and fertility.

And there are also two dishes known to be unlucky so we'll be avoiding both of these at the start of the year!

Lobster: Because they move backwards, a fancy lobster dish could actually lead to setbacks.

Chicken: The chicken scratches backwards, which could lead to a regretful focus on the past. 

Make-Your-Own Video

by Ellen Wilson

Make-Your-Own Video

For this date, you'll need a digital camera and a computer with a video-editing program. The goal is for each group to make a 15-second stop-motion video by the end of the night.  Keep your idea simple, because there will be a lot of work for just 15-seconds. If you can't think of an idea, we'll provide you with one; for our stop video, we have Onion and Pepper winking at each other and kissing.  First, we'll add googly eyes, lips, eyebrows, eyelids, and hair to our characters, an onion and a pepper. Organize your props and costuming so you're prepared for each step of the film.  Set your prop somewhere where the background won't be changing (outside can be difficult with wind and pedestrians and such). It's easiest to keep the same background and framing for each shot.  Do this with a tripod or by setting your camera on a firm surface where it won't move. For each picture (and there will be lots), move your object just slightly.  Making slight movements and taking pictures of each little movement is key for a stop-motion film. 

Download your images to the computer, and import into a movie editing program.  You'll need to set each photo with a very short viewing time so that you only see each photo for a split second.  Depending on your video program, you may want to look up some editing tutorials on the Internet if you haven't done much editing in the past.  Once you have all your photos in, add a title and credits and then it's viewing time!


By Ellen Wilson


A helpful tool for the kitchen is the thermometer. A thermometer is needed for perfectly cooked meat, which is a necessity for summer barbeques.  For the safety of your guests, checking the temperature will ensure that meat has reached the proper temperature. For bakers, a thermometer can also be used to check the internal temperature of breads.  Most breads are done with the middle is 185-190°.  Breads with harder crusts may go up to 205-215°. Not pictured is another good thermometer to have: the candy thermometer.  With a clip that attaches to the pan, candy thermometers are perfect for measuring the temperature of liquids.

Purchase a thermometer at any kitchen retail store.

French Toast Combo

Lunch of the MonthWhere: Scoreboard Grill

What: #4 French Toast Combo

Price: $5.49

One egg, meat of choice, two slices of French toast, medium drink

For those on campus in the early morning hours when the sun is just barely cresting Y mountain, there are only a few choices for breakfast. Located in the Cougareat, Scoreboard Grill begins serving breakfast at 8
am and doesn't stop until 10:30am. The French Toast Combo is a great jumpstart for your morning, whether you take it on the go or enjoy it in the Cougareat. Choose from bacon, ham or sausage for your choice of meat. Options for eggs are varied as well, ranging from scrambled to sunnyside up with every option in between. Next time you need an extra boost in the morning, jump in line at the Scoreboard Grill to get your own French Toast Combo.


Present Wreath

  • 15 small boxes of varying sizes
  • Tape
  • Scissors
  • White computer paper
  • Silver accent paper
  • Teal cardstock
  • 8 yards of ribbon in varying shades and widths (silver, teal, blue)
  • Wreath base (12-inch diameter)
  • Hot glue and gun
  • 1-1/2 yards silver ribbon (1-1/2 inches thick)

  1. Wrap boxes with white computer paper.
  2. Add silver and teal paper as accents on the boxes.
  3. Tie ribbon in various designs around boxes.
  4. Arrange boxes around wreath form. If any gaps are showing, wrap silver paper around form.
  5. Glue down boxes and affix bow with glue gun. Let dry, then attach a hook on the back for displaying.
  6. If hanging outside, be sure to use weather-resistant spray.

Roasted Butternut and Gala Apple Soup

Farmers Market Recipe:
Roasted Butternut and Gala Apple Soup
5 Servings

4 cups butternut squash, chopped
3 tablespoons orange juice concentrate
2 tablespoons apple juice concentrate
1/4 cup dark brown sugar
1/4 cup sweet butter
3 shallots, chopped
1/2 cups onion, chopped
2 carrots, diced
3 Gala apples, chopped
4 cups chicken stock
1 tablespoon minced ginger
1/2 cup heavy cream (optional)
freshly ground white pepper
1/4 cup extra virgin olive oil
2 tablespoon coriander
1/4 teaspoon clove
2 teaspoon cinnamon

Peel and seed butternut squash and cut into large chunks. Toss in a large bowl. Add orange juice, dark brown sugar. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 400 degree oven for 1 hour or until tender.
In a heavy-bottom stock pot place sweet butter; chopped shallots; chopped onions; diced carrots; peeled, cored and chopped apples; and spices. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 cups chicken stock or vegetable bouillon. Bring to a low boil. Add squash and juice. Cook for 5 minutes, add the heavy cream and simmer for 5 more minutes. Puree with a hand blender till very smooth.  If too thick, adjust consistency with chicken stock; adjust seasoning as needed.

Garnish with sour cream and Asiago cheese if desired.

Turkey Burger with Honey Crisp Apple and Cherry Chutney

Farmers Market Recipe:
Turkey Burger with Honey Crisp Apple
and Cherry Chutney

5 Servings

1 pound turkey breast white meat
6 tablespoons fresh cilantro, minced
1 cup small diced Honeycrisp apples
3 tablespoons extra virgin olive oil
salt and pepper to taste
5 whole grain wheat buns
2 ounces Apple Cherry Chutney (recipe below)
Partially freeze white turkey breast meat. Grind the turkey in a meat grinder or use a food processor pulsing the meat until it is small chopped. Add olive oil, cilantro and apples to the turkey meat and combine until incorporated. Rest meat mixture for 2 to 4 hours to allow the flavors to meld together. Form into 4-ounce patties and place on medium-hot grill. Cook until internal temperature of 165 degrees. Serve on whole grain wheat bun with 2 ounces of Apple Cherry Chutney.

Apple Cherry Chutney
Makes 2 cups
3 Honeycrisp Apples, cored and chopped
1 yellow onion, diced
4 ounces dried cherries
4 tablespoons honey
1/4 cup balsamic vinegar
1/4 cup water
2 tablespoons olive oil

Combine olive oil and diced yellow onion into a saucepan and cook over medium-high heat until onions are lightly caramelized. Combine the remaining ingredients in saucepan with the onions and cook on a low simmer until the liquid is reduced to a syrup consistency. Allow to cool to a lukewarm temperature for topping the burgers.