My Favorite Recipes: Meet Marcy Campbell

Marcy Campbell was born in Texas, but has spent much of her adult life in Pine City, Rosalia and Malden. She is the secretary for the Rosalia Chamber of Commerce, where she coordinates the Battle Days Children’s Parade each year.

“Build A Better World” is the summer reading theme for the Rosalia and Malden libraries this year, and librarian Marcy Campbell is busy overseeing toddlers, teens and adults in exploring the topic. Marcy came to library work like most librarians - because of her love of reading.

“I can’t believe I get paid to do this! I love the people, the creative outlet, helping find answers and solutions, inspiring kids (and several adults) to become readers, being involved in the community,” she said.

Her efforts include hosting weekly activities for younger children, Wacky Wednesdays on monthly early release days for grade schoolers and teen programs developed by a Teen Advisory Council. For adults, she helps with on-line and other research, craft nights, weekly yoga classes, business and personal improvement classes, and, recently, a Sasquatch-themed Humanities Washington program about being good citizen scientists.

“I love when the library is busy and truly a ‘community living room’, but I also love it when the closed signs are turned on and I just get to be in the library alone a childhood dream come true,” she said.

Marcy was born in Texas and grew up in Spokane, but has spent much of her adult life grounded to the communities of Pine City, Rosalia and Malden.

Shortly after high school and marriage, husband Keith joined the Army, which ultimately took them to Worms, Germany, for three years and later Sierra Vista, Ariz. He finished his military service at Fort Lewis near Tacoma. Her work with her church has taken her to the Ukraine several times to help develop Vacation Bible School programs.

After his military service, Keith became a military contractor and has continued to travel. When he went to Iraq for a year as a civilian contractor in 2008 Marcy, and two then-teenage sons moved to Rosalia to be closer to extended family. With all of the moves during their childhoods, Marcy and Keith choose to home-school Josh and Caleb. It was this work that got her involved with libraries, where she and the boys found most of the resources for their lessons.

In addition to her library jobs, Marcy is the secretary for the Rosalia Chamber of Commerce where she coordinates the Battle Days Children’s Parade each year. She enjoys gardening, cooking, sewing and paper-mache. She is a member of the Washington State Quilting Guild. Marcy is also a Sunday school teacher at the Rosalia Assembly of God church. Her latest explorations are studying veganism, depression and high density gardening.

Recipes

Simple Goulash

As a girl I loved my mom’s goulash made from Campbell’s Tomato and Vegetarian Vegetable soups but as an adult I gave it up along with processed foods. Recently I recreated it from pantry staples and now my family can enjoy this comforting and simple meal on busy nights…

Large bag of egg noodles or rotini

1 lb. ground beef (or any ground meat or 2 c. cooked lentils)

1/2 c. chopped onion

1 TBSP minced garlic

2 c. shredded cabbage

2 lb. bag frozen country style vegetables (peas, carrots, corn)

1 qt. spaghetti sauce (or substitute a jar of store-bought)

Seasonings: Paprika, Basil, Oregano, Seasoned Salt (to taste)

Prepare the pasta according to package directions.

In a large frying pan or Dutch oven, brown the ground beef along with the garlic and onions until the meat is browned and the veggies are starting to soften. Add the cabbage and continue to sauté until it wilts. (If using cooked lentils, just sauté the garlic and onion in a little oil and add the lentils with the cabbage.)

Add the frozen veggies and spaghetti sauce to the meat and bring to a simmer. Cook until the veggies are done. Taste and adjust the seasoning.

Combine the prepared pasta and the sauce in the Dutch oven and serve.

Marcy’s

Banana Split

It’s not a typo-there is no ice cream in my banana split! Just a lot of sweetness and nutrition with my favorite flavors from a childhood treat.

½ banana (cut into bite-sized pieces)

4-5 frozen strawberries (halved if large)

4-5 bites of pineapple (fresh or frozen taste sweeter)

Small handful of shredded coconut

Swirl of chocolate sauce or a small handful of dark chocolate chips

I slightly thaw the strawberries and pineapple in the microwave and then arrange everything in a pretty bowl for a sweet treat.

Cauliflower

Pot Roast

As a mostly-vegan in a family of confirmed meat-atarians, I often eat something totally different from what the guys are having. This is challenging if house is full of delicious savory smells when I come home after a long day at the library! I found this idea on the internet and adapted it for a tempting crockpot favorite of my own.

1 head of cauliflower

1 medium onion, quartered

A clove or two of garlic, minced

3-4 ribs of celery

4 medium carrots or 2 carrots and 2 parsnips

3-4 potatoes (choose your favorite) or 2 potatoes and 1 Rutabaga and 1 Turnip

About 2 c. roughly chopped cabbage

2 c. (or one can) cooked red beans

1 c. vegetable broth

Herbs of your choice: bay, thyme, rosemary and oregano are my favorites

Seasoned salt and pepper

Wash all vegetables. Prepare the cauliflower by removing the leaves and trimming the stem to make it sit flat in the center of your crockpot. Sprinkle it with the onion and garlic. Cut the rest of the veggies into bite-sized pieces and scatter them around the cauliflower along with the red beans. Pour in the broth and add the herbs you choose. I love to use fresh rosemary and thyme and just lay the springs on top of everything. I tuck the bay leaves down inside with the veggies and sprinkle oregano and salt and pepper over top but I have often just used things from the spice rack. (Season it like you do a pot roast.)

Plug in the crockpot and cook on low until the vegetables are done. I usually leave it for six hours or so. I slice the cauliflower into steaks and serve the rest of the veggies on the side. I reserve the cooking juices and use leftovers to make a savory vegetable stew for another night.