My Favorite Recipes

Meet Aleta Heiner, Colfax

Mar 19, 20200

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Aleta Heiner

As a mother of six, Aleta Heiner, is a woman of many talents. Quilting, canning and gardening are a few of her more preferred skills. She also fills her time doing workouts and walking.

"I have a friend that I walk with regularly," explained Aleta. Aside from walking, she enjoys biking, Zumba and some weight-based workouts to help stay healthy.

Aleta has also discovered that she enjoys home remodeling.

"It's fun to rip out the old walls and design where the cabinets go," said Aleta. She was able to help when they redesigned the entryway and kitchen area of her family's home, by also drawing up a rough sketch of what she wanted her kitchen to become and helping with the installations of the cabinets.

Like her own mother, Aleta has had the privilege of being a stay-at-home mom. Today she only has one kid at home, her youngest, 16-year-old James. The rest of her kids have already graduated college and have married and started families of their own.

"I've been a lucky, lucky person to be a stay-at-home mom," she said.

Aleta was raised in the southern Idaho town of Mackay. Her dad was an entrepreneur who owned a lumberyard. The family also had a ranch that they eventually sold to move into town. When her father retired, her brother bought the lumberyard from him.

Aleta was named after Princess Aleta, the true love of Prince Val from the Prince Valiant Comic strip that started back in 1937 and continues to this day.

Aleta met her husband, Bruce, as an undergrad at the University of Idaho where she had been studying psychology and secondary education.

Bruce now works for the Washington Department of Fish and Wildlife, for which he is currently dealing with the aftermath of the flooding that occurred near Dayton and Walla Walla.

With James, her youngest, being independent enough for her to have an excess of free time, Aleta has been thinking about returning to school and finishing an associates program, but she has some concerns.

"It's been so long since I've done any schooling," said Aleta.

Aleta is able to travel frequently and has been there for each new arrival of her 11 grandchildren. There are two more grandchildren due within the next few months and she has been working on quilts for each.

Recipes:

Olive Garden Zuppa Toscana Copycat Recipe

4 slices bacon, diced

1 pound spicy Italian

sausage, casing re-

moved

1 Tbs olive oil

2 cloves garlic,

minced (I use 1)

1 onion, diced (1/2 a

large)

4 cups chicken broth

3 russet potatoes,

peeled and thinly

sliced

3 cups baby spinach

1 ½ cups heavy cream

Kosher salt and

freshly ground black

pepper, to taste

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about six to eight minutes. Transfer to a paper towel-lined plate; set aside.

Add Italian sausage to the skillet and cook until browned, about three to five minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about two to three minutes. Stir in chicken broth and bring to boil. Add potatoes and cook until tender, about 10 minutes.

Stir in sausage and spinach until spinach begins to wilt, about one to two minutes. Stir in heavy cream until heated through, about one minute; season with salt and pepper, to taste.

Serve immediately, garnish with bacon.

One Pan Italian Sausage and

Veggies

"Really love this one!"

Six servings when served with

rice or quinoa

2 large carrots- 2 cups

2 red potatoes- 2 cups

1 small-medium zuc-

chini- 2 and 1/3 cups

2 red peppers- 2 cups

1 head broccoli- 1 and

½ cups

16 ounces smoked

Italian turkey or

chicken sausage

Seasonings:

½ Tbsp or 1 tsp each:

dried basil, dried

oregano, dried pars-

ley, garlic powder

½ tsp each: onion,

powder, dried thyme

1/8 tsp red pepper

flakes optional

1/3 cup parmesan

cheese freshly grated,

optional

4 ½ Tbsp olive oil

1 tsp butter

Optional: fresh pars-

ley, salt and pepper

(1/2 tsp)

Preheat the oven to 400 degrees, line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.

Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time.*

Peel and very thinly slice the carrots. Wash and (if desired peel, we love the peel on) chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces).

Halve the zucchini and then cut thick coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.

Pour all the veggies sausage on the sheet pan.

In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 tsp pepper and ½ tsp salt) with the olive oil. Stir to combine.

Pour the seasoning and oil mixture on top of the veggies and sausage and thoroughly toss to coat.

Place in the heated oven for 15 minutes. Remove and toss around the veggies and sausage and return to the oven for another 10-20 minutes or until veggies are crisp and tender.

Remove and top, if desired, with freshly grated parmesan cheese and fresh parsley.

Serve on top of rice or quinoa if desired. (Also great plain).

Buttermilk Brownies

"Another family favorite. I'm a celiac so I have to modify

all recipes."

1 cup water

1 cup butter

1/3 cup cocoa

2 cups flour

1 tsp zanthum gum

(for Celiac)

2 cups sugar