My Favorite Recipes

Meet Arielle Lawed, Colfax

Arielle and Aaron Lawhead with Asher, 4, and Addie, almost 6.

Arielle Lawhead, a Montana native, grew up in Whitefish and graduated from Whitefish High School. Her family was active, so she learned to fish, hunt, hike and bike. Skiing started when she was two years old.

Following high school, she moved to Phoenix, Ariz., and started working so that she could establish residency after a year and begin college there as an in-state student. She started working for Wells Fargo Bank and had a series of opportunities that kept her working for the bank during her 12 years there.

Aaron and Arielle met while he was in college in Phoenix while both of them worked for different divisions for Wells Fargo. He completed college and returned home to Colfax to work with his parents. After a few years, he returned to Phoenix, and the rest is history.

After their daughter Addie was born, they sold their house and began interviewing for positions back in the Pacific Northwest. As such things go, Aaron took a job as division manager of solid waste for the City of Phoenix, which was good background for future career options. They had to buy a house, and they stayed three more years.

When they moved to Colfax, Aaron began work as the site manager of Empire Disposal and they purchased a recently-built home, which they have enjoyed making their own.

Arielle’s involvement with volunteer activities began while she worked with Wells Fargo. She and other bank managers served breakfast at St. Vincent de Paul once a month. She worked on the American Cancer Society’s major fundraiser, “Climb to Conquer Cancer” for 10 years, co-chairing the event several years. The “Climb” was a five-and-a-half mile climb up South Mountain.

Once Asher arrived, Arielle left full-time work and focused on rearing children and volunteer activities. A member of Whitman Community Hospital Foundation Board for almost a year, she is serving on the auction committee for the upcoming Foundation Gala, scheduled for Saturday, Jan. 23. She noted that through the foundation board she has learned more about the hospital and community and met new people.

She has procured such varied auction items as a laser skin treatment from Dr. Kevin Johnson’s Advanced Aesthetics in Spokane and Jeff Pittman’s rustic WSU logo sign, a Fit gift certificate for a month’s membership to the new fitness center and a children’s pink tractor from Jones Truck and Implement.

The Lawhead children are Addie, who will soon be six, and Asher, who was four in October. Addie attends kindergarten in Colfax while Asher is in preschool two mornings a week. Both children played soccer and attend AWANA. Addie also takes dance with Rising Stars.

Arielle began running a few years ago, and although she claims to be an amateur, she has run two half-marathons. She will begin training for a third one this new year.

Christmas for the Lawhead Family is spent in Montana with Aaron’s mom, Arielle’s parents, brothers and sister. Her older brother’s children are near hers in age, so the cousins have fun and get to know each other. Sledding and skiing, and possibly cross-country skiing, are planned. They rent a large house and settle in to celebrate.

Arielle learned to cook with her parents. She loves good food, not pre-made or processed “stuff,” and she married another foodie, who also loves to cook. Aaron cooks full breakfasts on the weekends, and she is the main cook during the week.

Taking “Cooking Light” magazine gives them inspiration to try new recipes, so they try to make a new recipe weekly. They have been known to spice dishes up a bit, and Aaron and Arielle both love Indian and Thai food.

Recipes:

Corn Chowder Soup

1/2 cup unsalted butter (or margarine)

1 pound bacon, cooked and crumbled

2 cups onion, cut or diced into 1/2-inch size

1-1/2 to 2-1/2 fresh Jalapeno peppers, seeded and thinly chopped

1 large red bell pepper, seeded and diced to 1/4-inch (1 cup)

2 pounds potatoes, pared and cut into 1/2-inch dice (4 cups)

4 teaspoons salt, divided

1-1/2 teaspoons fresh ground black pepper

4 cups water

6 cups canned corn, divided

1 cup diced ham

2 cups milk

2 cups heavy whipping cream

chopped parsley for garnish (optional)

Melt butter/margarine in a large 6-quart or 8-quart stockpot over medium heat. When foam subsides, add bacon, onions, peppers; sauté, stirring frequently until onion is softened but not browned, about 5-6 minutes.

Add peppers and sauté until softened, about 10 minutes. Add potatoes, 1-1/2 teaspoon salt, pepper, and water; reduce heat to medium-low. Cook covered until potatoes are soft, 25 to 30 minutes.

Meanwhile, place 2 cups of corn in a food processor or blander and process to a thick puree. When potatoes are soft, add pureed corn, remaining 4 cups of corn, ham, bacon, milk, cream and remaining salt to stockpot. Cook uncovered until heated throughout, about 10 to 12 minutes.

Ladle into soup bowls, sprinkling each with chopped parsley, if desired.

Roasted Vegetable and Sausage Pasta

2-3 hot Italian sausages, casings removed

1 large onion, cut into wedges

1 red bell pepper, halved

8-10 mushrooms, stemmed

1 large zucchini, sliced in half lengthwise

2-1/2 Tablespoons olive oil

salt and pepper

1 cup cherry tomatoes

1/4 cup white wine

12 ounces pasta, cooked following package directions (reserve some pasta water)

Fresh Parmesan

Preheat oven to 400 degrees F. Toss veggies (except tomatoes) with 1-1/2 Tablespoons olive oil. Season with salt and pepper. Spread out on baking sheet and roast for 30 minutes or until caramelized. Turn veggies one or two times while roasting. Toss tomatoes with remaining olive oil and season with salt and pepper. Add to the baking sheet halfway through roasting time.

Meanwhile, sauté crumbled sausage over medium heat until cooked. Add wine and turn up heat to deglaze the pan. Once veggies are cooked, chop and add to sausage, including juices from veggies. Toss in cooked pasta and add pasta water as needed. Garnish with Parmesan cheese.

Holiday Breakfast Casserole

1 pound bacon, sausage or ham

18 eggs

2 cups milk

1-1/2 teaspoons salt

3 cups shredded cheese

3 cups garlic cheese croutons

Preheat oven to 325 degrees F. Cook meat as needed. Crunch meat in the bottom of a 9x13-inch greased baking dish. Mix eggs, milk, and salt; stir in grated cheese. Pour over meat. Sprinkle top with croutons. Bake uncovered for 45 to 55 minutes.