MY FAVORITE RECIPES By Dee Bryson: Meet the Ramsey Family

Rebecca and Kirk Ramsey, Pullman, with children Jane, 3, and Gideon, 3 months.

Rolling wheat fields, family-owned farms, an abundance of small towns and two universities filled with students that are within just a few short miles of each other make the Palouse a unique region. Kirk and Rebecca Ramsey have called the Palouse home for the last seven years. The Ramseys offer a glimpse into those that call this area home, temporarily, as students. The couple currently resides in Pullman with their two children, Jane, 3, and Gideon, three months old.

An interesting fact about this couple is that they both grew up in southern Idaho just miles apart from each other. They recall going to the same events during their high school years and having friends in common, but never meeting until they arrived at the U of I in 2011.

Rebecca graduated from Emmett High School. Following high school she served an 18-month mission for her church in Sweden. She became fluent in the Swedish language and learned to love the people of Sweden. After returning from her mission, she transferred to the University of Idaho where she completed her degree and graduated with a bachelor in fire ecology and management. Rebecca has spent the last several summers working for the Forest Service and the BLM.

Kirk graduated from New Plymouth High School.

After high school, Kirk served a two-year mission in Angeles, Philippines, where he learned the Tagalog language.

While Kirk has not had a lot of opportunity to use that language since returning from his mission, he mentioned with a note of humor that it has been helpful in recognizing words and phrases that the “Minions” spoke during the movie “Despicable Me.” Following his mission, Kirk completed his bachelor degree in animal science and his masters in dairy nutrition at the U of I. Kirk is currently attending the veterinary school at Washington State University and will graduate in May. He has accepted a position with a veterinary clinic in Nyssa, Ore., and will work as a veterinarian servicing large animals in both Idaho and Oregon.

This will take the Ramseys closer to their childhood homes as well as their extended families.

The Ramseys said they are grateful for their time and experiences here on the Palouse and have learned to really enjoy the small, tight-knit communities and fun-filled activities that are found here. They have enjoyed such things as Potlatch Days, Concrete River Days in Colfax and several of the festivals that are held in Palouse. The Ramseys said if they were to give one word of advice to other students, it would be to take advantage of the activities, including the festivals, that each small town has to offer. They mentioned that it became a turning point for them once they embraced the activities found throughout the Palouse as well as the things that the universities offered.

Rebecca was diagnosed with Type 1 Diabetes at the age of 21. She stated it hasn’t limited her much, other than making sure she is continually mindful of what she is eating, as well as how often she eats. She still enjoys special treats occasionally, but finds it absolutely mandatory that she is constantly aware of how many carbohydrates she is consuming for medication purposes. Rebecca chose two of her favorite recipes to share. One is a tater-tot casserole, a childhood favorite and reminiscent of her Idaho upbringing. The other is a black bean and corn salad, a side dish that she enjoys with Mexican food that is a little lower-carb than some more traditional side dishes.

Recipes

Tater Tot Casserole

Adapted from Taste of Home

3/4 to 1 pound ground beef or turkey

1 small onion, chopped

Salt and pepper, to taste

1 package (16 ounces) frozen tater tot potatoes

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

2/3 cup 2 percent milk or water

1 cup cheddar cheese, shredded

Preheat oven to 350 degrees F. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper.

Transfer to a greased two-quart baking dish. Top with potatoes. Combine soup and milk, pour over potatoes. Sprinkle with cheese. Bake, uncovered, 30-40 minutes or until heated through. Yield: 2-3 servings.

Black Bean and Corn Salad

Adapted from All Recipes

1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 tsp. salt

1/8 tsp. cayenne pepper, ground

2 (15 ounce) cans black beans, rinsed and drained

1-1/2 cups corn kernels, frozen

1 avocado, peeled, pitted and diced

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro (optional)

Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. Cover with lid and shake until ingredients are well-mixed.

In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions and cilantro. Shake lime dressing and pour it over the salad. Stir salad to coat vegetables and beans with dressing and serve.