Pasta Tree International Women's Series October 2019

I grew up on the Chippewa Indian Reservation in Lac du Flambeau, Wisconsin. I met my soon to be husband while on summer break from UW Eau Claire. We were engaged that summer and moved back to Milwaukee where Tas was from. I started working at M&I Marshall & Ilsley Bank and worked there for 11 years. I left to raise 3 kids, and started my own cleaning service and also worked as a Personal Trainer at the YMCA. After nine years of that, I went back to banking and became a loan officer. I enjoyed it for quite a few years and even won a couple of all expense paid trips to Mexico for achieving top sales goals. After a few more years I started to feel the need to make a job change, but had no idea where to start. While playing tennis with Mary Louise Mussoline, the Executive Director of 88Nine, I learned of a position that was opening up at the station, through procrastination tho, I missed my opportunity. A few weeks later she mentioned the position had re-opened. This time I didn’t wait, I asked if she would send me the job information. After reading it, I thought “I think I could do this”. I feel so blessed to have been given this new direction. I love working at 88Nine and respect and enjoy the whole crew there. I have met many amazing business owners and selfless individuals from non profits who I get to build partnerships with.

Changes later in life can be very rewarding, challenging and provide great personal growth opportunities. I love that my children witnessed my change and saw a positive transformation. It’s never too late to take a risk and learn something new.

These days I love training my German Shepherd, Maizey in obedience and agility. I enjoy reading and expressing myself through music or by creating something artistic.

Dish – Spinach-stuffed Turkey Roll

For the turkey:
1 1/2 tsp. canola oil
6 white bread slices, crusts removed and bread torn into 1-inch pieces
1/2 cup 1-percent-fat milk
2 lb. ground turkey breast
2 Tbs. Dijon mustard
2 tsp. dried oregano
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 egg white
For the stuffing:
2 lb. fresh spinach, or 1 lb. frozen chopped spinach
1 Tbs. extra-virgin olive oil
3 green onions, tender green tops only, chopped
1 egg white
Freshly ground pepper, to taste
1/3 cup grated Romano cheese
1 tsp. grated orange zest

Line a 10 1/2-by-15 1/2-inch jelly-roll pan with aluminum foil, leaving at least 1 inch hanging over the long edge on both sides. Brush the foil with 1/2 tsp. of the canola oil.

In a bowl, using a fork, mash the bread with the milk until the milk is fully absorbed. Squeeze the bread to eliminate excess milk. In another bowl, using a fork, combine the ground turkey, mustard, oregano, salt and pepper. Add the soaked bread and egg white and mix for 2 to 3 minutes. Spread in the prepared pan to make an even layer. Cover the pan with plastic wrap. Refrigerate for 1 to 3 hours.

Preheat an oven to 350°F.

To make the stuffing, if using fresh spinach, rinse carefully in 2 or 3 changes of water, discarding the tough stems and any damaged leaves. Drain the leaves briefly in a colander and transfer to a large saucepan with only the water that clings to them. Place over medium-high heat, cover and cook, turning the leaves 2 or 3 times, until wilted and still slightly firm to the bite, about 4 minutes. Drain and chop finely. Squeeze the spinach with your hands to remove about half of the moisture. If using frozen spinach, cook according to the package directions, let cool and squeeze out any excess moisture.

In a nonstick fry pan over medium-high heat, warm the olive oil. Add the spinach, pulling it apart to eliminate any clumps. Stir in the green onions and cook, stirring occasionally, until the onions are wilted and the spinach is dry and fluffy, 5 to 6 minutes. Remove from the heat and let cool to room temperature. Stir in the egg white and season generously with pepper.

Remove the plastic wrap from the meat. Spread the stuffing evenly over the meat, leaving a 1-inch uncovered border on all sides. Sprinkle the cheese evenly over the stuffing. Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed. Pat the log gently to compact it. Brush with the remaining 1 tsp. canola oil and center it on the pan. Bake the meat loaf, uncovered, until an instant-read thermometer inserted into the center registers 160°F, about 1 hour. Remove the meat loaf from the oven and let rest for 15 minutes. Cut the meat loaf into 8 or 10 slices. Serves 8 to 10.

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