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Show AggieLife Page 6 Wednesday, Sept. 7, 2011 From Page5 Rodeo is a way of life In the fall season, the Rodeo Team will be involved in five rodeos competing in events such as bull riding, saddle bronc, bareback, barrel racing, goat tying, breakaway roping, team roping, calf roping, calf roping and steer wresting. At competitions, everything from ambulances to veterinarians must be present in case of accidents or injuries to human or animal. The home rodeo is the USU Fall Stampede on September 23 and 24. Tickets will be sold a week prior to the event in the ticket office for $3. Tickets can also be purchased from any member of the team. Tickets at the door for $5. — jen.howard@aggiemail.usu.edu Fall 2011 Rodeo Schedule Cedar City, Utah, Southern Utah University Rodeo September 9 and 10 Pocawwwtello, Idaho, Rocky Mountain Regional Rodeo September 15 PESTO IS A VERSATILE sauce that can be used for pasta, pizza and on sandwiches. It only takes a few minutes to make, and it can be frozen and stored to spruce up any meal. Jennelle Clark photo illustration Add a little zest to your pesto Pocatello, Idaho, Idaho State University Rodeo September 16 and 17 I don't know about you, but when it comes to shopping, I'm the kind of person that sees something I like, looks at the price tag and thinks "I could totally make this for a fraction of the price, and it would be way cooler, anyway." I also do this with food, sometimes. Like when I see something that looks really great on the menu at some expensive restaurant, I'll scribble down the ingredients on a napkin and then try to recreate the dish, later, at home. I tried this trick with pesto, and I am here to tell you it is definitely one of these things — one of those things that you can totally make for a fraction of the price it's selling for at the grocery store, and one of those things that you definitely don't have to go to a fancy restaurant to enjoy. Why? It takes less than five minutes to make, it's almost impossible to mess up and even a college student could afford the ingredient list. In case you don't know, pesto is an Italian sauce that Logan, Utah, Utah State University Fall StampedeSeptember 23 and 24 Pleasant Grove, Utah, Utah Valley University RodeoSeptember 31 and October 1 CALL NOW To ENROLL! ' LIVE YOUR LIFE CHANGE THE WORLD is traditionally made with fresh basil, parmesan cheese, garlic and olive oil. I like to add spinach to mine because it makes the flavor a bit milder, and, let's be honest, spinach is a lot more affordable than fresh basil. If you want to, you can make this recipe more traditional by replacing the 3 ounces of spinach with basil (use 4 ounces of basil total). If you do that I would recommend trying to get your basil fresh from a friend or family member's herb garden, or the local Gardener's Market, because it will be cheaper and much more flavorful. Pesto is also amazingly versatile. Once you get used to having it in the freezer, I think you'll start to see how much potential it has. It can be used as a sauce on pizzas. It can be mixed with mayonnaise to make a pesto-mayo spread for sandwiches. You can dip crusty Italian breads in it. You can scoop a little bit on top of a steaming bowl of your favorite soup and stir it in to add some extra flavo r. Spinach Basil Pesto 3 big handfuls (about 3 ounces) fresh baby spinach leaves 15-20 fresh basil leaves (about 1 ounce) 1 medium clove garlic, peeled and coarsely chopped 1/2 cup shredded Parmesan cheese 1/4 cup pine nuts, toasted 1/4 cup olive oil 1 tablespoon lemon juice 1/4 teaspoon salt In the bowl of a food processor combine all of the ingredients and pulse until completely chopped and smooth. (You can also use a blender.) Store in an airtight container in the fridge for up to a week or freeze for up to three months. You can also make individual portion sizes that can be easily pulled out and reheated on some pasta or a sandwich, for a quick and healthy lunch. Just freeze the pesto in an ice cube tray, store the frozen pesto cubes in a zip-tight bag and pull one or two out as needed. This recipe makes 1 heaping cup of pesto — about 10 ounces. One of my favorite ways to use this recipe is on a pizza with artichokes, because I love the classic flavor combination of spinach and artichokes. Spinach Pesto Pizza with Artichokes and Pine Nuts 1 (1 pound) pizza crust dough /2 cup spinach basil pesto 1 1/2 cups shredded mozzarella cheese 1/2 artichoke hearts, roughly chopped (you can use canned or frozen) 2 tablespoons toasted pine nuts 1 Prebake the crust for 2 to 3 minutes — according to the instructions of the brand recipe — just until it gets slightly firm. Remove the crust from the oven and with a rubber spatula spread the pesto over it to form an even layer. (You may want to use a little more or less pesto, according to the size of your crust.) Sprinkle with the cheese, then add the artichoke hearts and pine nuts. Finish baking until the crust is golden brown and the cheese is melted. Makes 1 medium-sized pizza. t What if you could help millions of children just by living your life? — Jennelle Clark is a senior, psychology major who runs the online food blog foodislikeart.blogspot.com . She loves making and eating food, and sharing food. The National Children's Study has selected neighborhoods throughout Cache County to participate in this ground-breaking study, designed to learn about children's health. And you may be able to help. PDAY's waif ANSWERS Thousands will participate, millions will benefit. Weekly SUDOKU King Crossword — Answer Answers Solution time: 21 mins. Ii-* • Look for our information packet in your mailbox. You can also call or go online to let us know you are interested in participating. 8 7 1 2 4 5 6 9 9 6 4 3 5 7 1 8 2 5 1 2 8 9 6 3 7 4 2 3 6 7 4 9 8 5 1 7 5 8 6 1 2 4 9 3 4 9 1 5 8 3 6 2 7 6 4 9 2 3 5 7 1 8 8 7 3 9 6 1 2 4 5 1 2 5 4 7 8 9 3 6 - E i L OWL POP AP PH I AVO AP TA IL T STRAP YAM ES J AVEL I DL I CED DAB AGUE VENAL GOMPER ESTHER YOU ENTR U U AH I VAN P I N CHO DIBIC IRE HUL ANKH DEW DE 3 Visit cache.NCSutah.org or call 435 797 KIDS (5437) - tiTi lv sAf The University of Utah Department of Pediatrics Intermountain Primary Children's Medical Center Para Espanol, flame a 435-797-5437 •' „ 0 &At v e) i El 1<lz1 9am-9pm Monday-Friday 10am-4pm Saturday - THE NATIONA UtahState Un iversity EMMA ECCLES JONES COLLEGE OF EDUCATION & HUMAN SERVICES CHILDREN'S HEALTH GROWTH ENVIRONMENT STUDY A 0 Stickelers Answer 21978 x 4 87912 "Dragsholm Castle" Dfficuity ***** (1041s) |