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COOK OF THE WEEK - EMILY LYNCH

Emily Lynch and her husband Jay have been married for 13 years. Emily says they met through mutual friends. Emily is the daughter of Dennis and Sarah Nixt who live in Humboldt. Bob and Linda Lynch of Gilmore City are Jay’s parents. Emily is a secretary at Baker, Johnsen and Sandblom in Humboldt. Jay is a farmer and also a Syngenta seed advisor.
Emily’s family moved to Humboldt from Charles City when she was 4 years old. Jay is the sixth generation (maybe more) to farm in the Gilmore City area.
Emily attended Humboldt schools and after graduation also graduated from Iowa Central in Fort Dodge, taking general studies. Jay attended and graduated from Twin Rivers High School and then attended Iowa Lakes in Emmetsburg graduating with a Farm Management Degree.
Emily and Jay have three children. Allison is in the third grade and Nathan is in kindergarten. Both children attend Humboldt Schools. Erika was born in September. The family attends Faith United Methodist Church, Humboldt center. It was fun to have Ally and Nate anxiously sharing some stories with me too.
Emily is currently the Box Top Coordinator with PATHS. This is an organization for parents and teachers of Humboldt students. They do fundraisers that help pay for the children’s field trips. Emily lists her hobbies as quilting, walking and reading. She showed me several beautiful baby quilts she has made and was busy working on another one. Emily was happy to share a quilt pattern with me. She also had been working on a Christmas tree made out of an upside down tomato cage or frame using tinsel and bows for decorating it. You can tell by visiting with Emily that she loves working on many different crafts. She listed Jay’s hobbies as fishing, especially ice fishing, and camping.
Emily also enjoys finding new recipes on Pinterest. She said, “With two picky eaters they stick to a pretty basic menu.” It was a cold and windy day when I visited with Emily. With winter approaching she chose several soup recipes to include in the column today. The recipes she chose to share with you are as follows.

Creamy White Chili
Emily says she received this recipe from a co-worker.
1 pound boneless, skinless
chicken breast, cut into 1/2
inch cubes
1 medium onion, chopped
1/8 teaspoon garlic powder
1 tablespoon vegetable oil
2 cans (15-1/2 ounces each)
Great Northern beans, rinsed
and drained
2 cubes bouillon-chicken flavor
dissolved in 2 cups of boiling
water
2 cans (4 ounces each) chopped
green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, made from the 2 cubes of bouillon and boiling water, chilies and seasonings. Bring to a boil. Reduce heat. Simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Makes four to six servings.

Sausage Cheese Soup
“Creamy and rich, this sausage and cheese soup is sure to give your whole gang lots of energy for whatever the day brings.”
1 pound sausage
1 carrot, chopped
1 small onion, chopped
1/4 cup flour
14 ounce can chicken broth
(reduced sodium)
1-1/2 cups whole milk
2 cups shredded sharp cheddar
cheese
1 cup shredded Swiss cheese
In large saucepan over medium heat crumble and cook sausage, carrot and onion until sausage is brown and vegetables are softened. Sprinkle flour into pan. Cook, stirring frequently, 1-2 minutes. Gradually stir in broth and milk. Cook, stirring occasionally, until soup comes to a boil. Remove from heat and gradually stir in cheese. Stir until cheese is melted and smooth.

Roasted Butternut Squash Soup
1/2 large butternut squash (about
1 pound), seeds reserved
2 tablespoons maple syrup
1 teaspoon freshly squeezed
lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon vegetable oil
1/4 teaspoon chili powder
2 cups warmed (low-sodium)
vegetable stock
4 teaspoons sour cream
Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside. Cut squash in half lengthwise, into two pieces. Place skin-side down on a prepared baking sheet. Brush with maple syrup and pour lemon juice over top. Sprinkle with salt and pepper. Bake for 40 minutes or until tender and caramelized.
Meanwhile, add reserved squash seeds to a small bowl with vegetable oil and chili powder. Toss to coat, then arrange in a single layer on the remaining prepared baking sheet. Place in oven (alongside roasting squash is fine) and bake for 15 minutes. Toss seeds with a spatula, and cook for 15 minutes more or until browned. Remove squash from oven and let rest until cool enough to handle. Use a spoon to scoop out the flesh and place in a blender. Add vegetable broth and puree for 30 to 45 seconds or until smooth. Set aside.
In a small bowl, stir sour cream briskly with spoon until smooth. Divide soup evenly among four bowls, top with a dollop of sour cream, and add a sprinkle of toasted seeds. Emily also likes to top with crumbled bacon, blue cheese and pecans. Serve immediately.

Three Cheese Pizza Snack Mix
5 cups Crispix cereal
5 cups Cheez-It white cheddar
snack crackers
5 cups pretzel nuggets
1/4 cup vegetable oil
1/3 cup grated reduced fat
Parmesan cheese
4 teaspoons spaghetti sauce mix
2 teaspoons garlic powder
2 teaspoons Italian seasoning
In 2-gallon storage bag, combine Crispix cereal, Cheez-It crackers, and pretzel nuggets. Pour oil over cereal mixture. Close bag and gently toss cereal mixture until well coated. In small bowl, combine Parmesan cheese, spaghetti sauce mix, garlic and seasoning. Pour over cereal mixture. Close bag. Gently toss cereal mixture until well coated. Store in airtight container. Makes about 30 half-cup servings.

Crispy Edamame
“Green soybeans (edamame) are baked under a Parmesan cheese crust, turning a frozen food into a delicious snack.”
12-ounce package frozen shelled
edamame (green soybeans)
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
salt and pepper to taste
Preheat the oven to 400 degrees. Place the edamame into a colander and rinse under cold water to thaw. Drain. Spread the edamame beans into the bottom of a 9 x 13 inch pan. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

White Chocolate Snickerdoodle Pudding Cookies
Emily says this was a hit this fall for the guys in the field.
1 cup butter, chilled*
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon cinnamon
3.4 ounce package white
chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups flour
1 teaspoon baking soda
1 tablespoon hot water
1/2 teaspoon salt
2 cups white chocolate chips
1/3 cup cinnamon-sugar for
rolling (1/3 cup sugar plus 1
teaspoon cinnamon)
Preheat oven to 350 degrees. Using a stand mixer beat the butter until smooth. Add the brown sugar and sugar. Beat for 1 to 2 minutes, until nearly creamy. Add the eggs, one at a time and mixing in between additions. Dissolve the baking soda in the tablespoon of water. Add both the baking soda and the vanilla to the mixer and mix well. Mix in the salt and cinnamon. Add the flour and pudding mix, and mix until dough forms.
Mix in the white chocolate chips using a wooden spoon or spatula. Scoop dough by heaping tablespoons and roll in the cinnamon-sugar mixture before placing onto a parchment lined or silicon lined baking sheet, 2 inches apart. Bake for 10 to 12 minutes until edges are golden brown. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.
Store in an airtight container once completely cooled. Makes about 48 cookies.
*It’s important that the butter is still a little cold and not room temperature, otherwise the cookies will spread too much. Leave it on the counter for about 30 minute and it will be perfect.

Easy Pumpkin Cream Cheese Bars
1 box Angel food cake mix (the
1-step kind)
15 ounce can pumpkin
3/4 cup water
1/2 teaspoon cinnamon
8 ounce package reduced fat
cream cheese
few tablespoons of water, mixed
with the cream cheese.
Swirl cream cheese/water mixture through the pumpkin mixture.
Bake in a 9 x 13 inch pan as you would for a regular pumpkin bar.

Sausage and Egg Biscuits
Emily says her children love this breakfast!
1 can buttermilk biscuits
1 pound sausage
1 cup shredded mozzarella
cheese
1 cup shredded cheddar cheese
6 eggs
3/4 cup milk
salt and pepper
Bake in 8 inch square pan at 425 degrees for 30-35 minutes. Let sit for 5 minutes.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.