Cooking for one is not simple
By Sara Bertsch
Cooking for one is not as easy as it sounds, according to Emily Rustad. Emily has lived in Mobridge for almost two years after starting her job as a vet tech at the Oahe Veterinary Hospital.
She went to school in the Fargo-Moorhead area at the Minnesota School of Business and graduated in two years with a degree in veterinary technologies.
Upon receiving her degree she accepted a job in Jamestown, N.D., at the South Wood Vet Clinic. She worked there for about two years before looking for new opportunities.
She stumbled upon Mobridge, and accepted the job at the Oahe Vet. So far, her time in Mobridge has not been so bad, she said.
“I like that Mobridge is on the river,” Emily said. “I also like the small town community.”
Emily is no stranger to small towns. She is originally from Holly, Minn., a town of about 1,200 people. Emily has an older brother who currently lives in Queen Creek, Ariz.
Traveling is one of Emily’s hobbies, resulting in multiple trips to Arizona to see her brother. She also enjoys fishing, running, and occasionally, riding motorcycle.
Emily doesn’t have a bike here, but she did have one while she lived in Fargo. Riding became a popular activity for Emily. She’s also gone to the Sturgis Bike Rally with her dad.
Of all of her hobbies, cooking is not one of them.
“I get spurts where I cook a lot,” Emily said. “If it’s good, it’s good. If it’s not, I still eat it.”
As far as animals go, she’s known that they would be a part of her life for years to come.
“I’ve always wanted to be a vet since I was 5 years old,” Emily said.
When it comes to choosing between cats and dogs, Emily finds it difficult. She said the more time she spends with dogs, the more she liked her cats better. Emily has two cats, Ocho and Lilo.
With four years of experience working in veterinary clinics, Emily has seen a lot of different types of animals, big and small. It doesn’t matter, because she still enjoys what she does.
“Healing sick animals is the best part of it all,” Emily said.
EMILY RUSTAD’S RECIPES
8 ounces thin spaghetti
1 lb. ground beef
1 tsp. minced garlic
1 (26 ounce) can spaghetti sauce
2 cups finely shredded mild cheddar cheese
1 tablespoon oregano
Preheat oven to 350 F. Cook noodles in boiling water; drain. Meanwhile, brown ground beef and garlic over medium heat; drain. Combine browned ground beef, spaghetti sauce, and oregano. Spray a casserole dish with cooking spray. Place 1/3 of noodles in bottom of dish. Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese. Repeat twice, ending with cheddar cheese. Bake at 350 F for 25-30 minutes.
1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef flavored broth
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Cut beef across grain into about 1 1/2×1/2-inch strips.
Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Monster Cookie Dough Dip
1 (8 ounce) package cream cheese, softened
1/2 cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 Tbs. brown sugar
1/4 cup all-purpose flour
1 tsp. vanilla
2 1/2 cups rolled oats, old fashioned or quick (see note)
2/3 cup plain M&Ms (give or take)
1 cup semi-sweet chocolate chips
With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
Add in the powdered sugar, brown sugar, flour, and vanilla.
Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.
Add the M&Ms and chocolate chips.
Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did!
Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it’s finer and will make the dough thicker.
Funfetti Cake Dip
Yield: 24 servings
1 (18.9 oz) box Funfetti cake mix
2 cups fat-free plain yogurt
1 cup lite Cool Whip Fat-free
In a large bowl, mix together cake mix, plain yogurt and Cool Whip until completely combined and you see no more lumps. Cover with plastic wrap and allow to chill for about 4 hours. Garnish with additional sprinkles if desired and serve with animal crackers, enjoy!