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by: Caroline Meisel
Caroline Meisel

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ancient political thought
Class Notes
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This 9 page Class Notes was uploaded by Caroline Meisel on Saturday August 6, 2016. The Class Notes belongs to psci 2202 at Vanderbilt University taught by nacol in Fall 2016. Since its upload, it has received 10 views. For similar materials see ancient political thought in Political Science at Vanderbilt University.


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Date Created: 08/06/16
HUMMUS WITH YOGURT DIP Ingredients: 1 small garlic clove Container of hummus ½ cup plain Greek yogurt (2%) 3 Tablespoon olive oil 1 large pinch of cumin Pomegranate seeds for decoration Directions: Mix all of the above, using pomegranate seeds on top for decoration. SPIKED BLENDED LEMONADE (makes 8 servings) Ingredients: 3 cups vodka 2 cups frozen lemonade concentrate, unthawed 8 cups ice cubes Directions: o Combine all ingredients in blender. Blend to smooth but still slushy. o Cover and freeze for an hour or so. o Whisk lemonade gently (do not blend again). o Pour and serve with mint garnish. SALMON AND MELTING CHERRY TOMATOES (serves 4) Ingredients: olive oil 1 cup chopped sweet onion (e.g., Vidalia) 2 teaspoons minced garlic Salt and pepper 1 ½ tablespoons balsamic vinegar 1 ½ tablespoons julienned fresh basil leaves 4 pieces of 6-8 oz. salmon fillet Directions:  Heat 3 T olive oil in sauté pan. Add onion and sauté over medium-low heat for 5 minutes, until very tender but not browned.  Add garlic and sauté for 1 more minute.  Stir in tomatoes, 1 t salt, and ½ t pepper and cook over medium-low eat for 10-15 minutes, until tomato sauce thickens slightly.  Off the heat, stir in the vinegar and basil.  Meanwhile, place a large cast-iron pan skillet over high heat for 5 minutes.  Brush salmon all over with olive oil, and sprinkle with salt and pepper – place it SKIN SIDE UP in the pan. Cook for 3-4 minutes without moving them until browned.  Turn the salmon over (skin side down) and transfer the pan to the oven for 8 minutes.  Reheat the tomatoes, and serve warm, hot, room temp. along with the salmon ENCHILADA SUIZAS Ingredients for Tomatillo Sauce:  3/4 pound tomatillos, husked and rinsed  1 tablespoon vegetable oil  1 tablespoon minced shallot  2 thyme sprigs  3/4 teaspoon kosher salt 1/2 teaspoon pepper   1/4 cup dry white wine  1 pt. heavy whipping cream  1/4 teaspoon sugar  Ingredients for Enchiladas:  Vegetable oil  8 white corn tortillas (7 in.)  2 cups thinly sliced cooked chicken breasts  8 ounces queso fresco, crumbled  4 ounces Oaxaca cheese, pulled into shreds Ingredients for Garnishes:  1/2 cup crumbled queso fresco*  2 tablespoons chopped cilantro  1/4 red onion, thinly sliced  8 ounces chorizo or pork sausage, removed from casings, crumbled, and cooked Directions:  Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Purée in a blender. Measure 3/4 cup and set aside. Set oven to 350°.  Heat oil in a medium saucepan over medium heat, then add shallot and cook until translucent, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream, tomatillo purée, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3 to 5 more minutes. Set aside.  Make enchiladas: Heat 2 large frying pans over medium- high heat. In first pan, pour 1/4 in. oil and heat until shimmering. Working with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10 to 20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10 to 15 seconds. Arrange in a single layer on paper towels.  Lay tortillas flat on a work surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9- by 13-in. baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.  Bake until cheese melts and sauce is bubbling, 20 minutes.  Garnish with queso fresco, cilantro, onion, and a sausage. CHICKEN WITH MUSTARD & TARRAGON CREAM SAUCE (4 servings) Ingredients: 1 tablespoon (T) butter mustard Directions:  Melt butter with oil in large skiller over high heat.  Sprinkle chicken with salt and pepper. Cook, sking side down, until brown, about 5 minutes.  Turn chicken over, and cook 1 minute. Using tongs, transfer chicken to plate.  Add shallots to same skillet, and reduce heat to medium-low. Saute until soft, about 3 minutes.  Add brandy/red wine, and simmer until liquid is almost gone, about 2 minutes.  Whisk in broth.  Return chicken to skillet, skin side up. Reduce heat to medium-low; cover and simmer until chicken is cooked, about 20 minutes. Transfer chicken to another clean plate/platter.  Whisk cream, tarragon, and mustard into same skillet. [Sometimes I double these amounts in order to make more sauce.] Increase heat to high and boil until sauce is thickened, about two 2 minutes. Pour over chicken. CHRISTMAS COOKIES Blend: 2 sticks butter (1 cup) 1 cup sugar 3 egg yokes 1 teaspoon vanilla 2 ½ cups flour For Icing blend: 1 stick butter 4 cups powdered sugar ¼ cup milk 2 teaspoons vanilla PEANUT BUTTER BLOSSOM COOKIES (makes about 4 dozen) Ingredients: 48 Hershey’s Kisses ½ cup shortening ¾ cup peanut buttr 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1 ½ cups flour 1 teaspoon baking soda ½ teasoon salt Directions:  Heat oven to 375 degrees. Remove wrappers from chocolates.  Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  Shape dough into 1-inch balls. roll in granulated sugar; place on ungreased cookie sheet.  Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. MEMA’S SPAGHETTI SAUCE Ingredients: 3 cans tomatoes (large cans) 3 cans (6 oz. each) tomato paste 2 bay leaves 1 ½ cans of water (using empty tomato paste cans) 2 good-size garlic cloves 1 Tablespoon salt 1 lb. ground beef 2 pork chops Directions:  Brown garlic. Add pork chops and brown. Remove pork chop and add ground beef and brown. Drain. Put all of this in a large pot.  Add 2 bay leaves to the pot. Add tomatoes, tomato paste and water. Bring to a boil. Lower to a simmer for 3 hours. CARMELIZED BUTTERNUT SQUASH (serves 6) Ingredients: 2 medium butternut squash (about 4-5 lbs total) 6 Tablespoons unsalted butter, melted ¼ cup light brown sugar, packed 1 ½ teaspoon salt ½ teaspoon black pepper Directions:  Preheat oven to 400 degrees.  Cut off and discard ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 ¼ to 1 ½ inches.  Add the melted butter, brown sugar, salt and pepper to the squash. Toss all ingredients together, then spread out in a single layer on a baking sheet lined with foil or parchment paper.  Roast for 45-55 minutes. While roasting, turn the squash a few times with a spatula to be sure that it browns evenly. ROASTED BRUSSEL SPROUTS (OR CAN DO SAME THING WITH CAULIFLOWER) Ingredients: 1 ½ lbs brusssel sprouts 3 tablespoons good olive oil ¾ teaspoon kosher salt ½ teaspoon black pepper. Directions: Mix all ingredients together and cook in 400 degree oven until slightly browned (about 35-45 minutes).


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