Savory Butternut Turkey Bacon Soup
from Roshelle Amundson
- 2 lbs of butternut squash
- 2 large cloves of garlic- roasted or raw
- 2 Tbsp butter
- 6-8 strips bacon or turkey bacon (vegetarian option to use smoked gouda for bacon-y flavor)
- 1/3 c Half & Half or milk for reduced cal/fat (I use almond milk)
- 3-4 c chicken broth (or veggie)
- Salt & Pepper to taste
- Roast whole or halved squash at 375 for 45 to 50 minutes.
- The skins will peel right off. (This is all so much easier than trying to cut and cube the gourd to boil it)!
- Saute garlic in butter (add onion if elected), add broth and softened, de-seeded squash.
- Use immersion blender or mash by hand until pureed consistency; allow to simmer.
- Prepare bacon to preference. Slice and add to soup.
- Continue to simmer.
** At this ratio the soup has a fluid but thicker consistency like split pea soup; easy to modify with increased squash or broth. Add half-and-half or milk slowly stirring in and allowing to simmer. Salt and pepper to taste. Serve & enjoy!
Note from Roshelle: This recipe can be made vegetarian/vegan/diary-free by swapping out broth selection, cream for almond milk, smoked gouda (bacon flavor) for turkey bacon, etc. as applicable. Using almond milk or skim over cream thins out the soup for those who don’t like a split-pea thick texture and reduces fat. I have served this to many people, including campus potlucks, and it is always a hit–particularly with those whom are craving savory over sweet butternut-based soup. It’s a fall favorite!
from Olivia Raasch
- First, fill a pan with an inch of water. (Make sure throughout baking that water remains in the bottom of the pan.)
- Then cut the squash in half and clean out the seeds.
- Place both halves (cut side down) in the inch of water.
- Put the pan in the oven at 400 degrees for 30 minutes or until the squash is soft to touch.
- Take the squash out, flip over so they look like bowls, and place 1Tbsp butter and 1 Tbsp brown sugar in the center of each half.
- Place back in oven and bake for 5 minutes.
- Remove from oven and enjoy!
*The following information is specific to employees in the “University Staff” employment classification, and does not apply to employees in the “Academic Staff”, “Faculty” or “Limited” employment classifications.*
Eligible University Staff employees have an annual opportunity to bank and/or request a pay out of their unused vacation. All banking or pay out requests must be submitted by December 31, 2020. Personal and Legal Holidays are not eligible to be banked or paid out.
To be eligible to bank or request a cash payout of unused vacation, you must meet the years of service requirement. Review UW System Administrative Policy 1210 (formerly BN 1) Vacation, Paid Leave Banks, and Vacation Cash Payouts for details on banking or cashing out vacation. All requests to bank or receive vacation cash payout must be received by December 31, 2020.
You may review your leave balances and submit your banking request online via Self Service:
- Log into the MyUW portal.
- Go to the “Time and Absence” module.
- Click on Timesheet.
- Click on Absence Balances tab on left side of screen or in the tab below timesheet section. Conversion Eligibility will be displayed between the Posted leave balances and the Projected leave balances.
- Follow instructions for converting vacation to banked leave: Banked Leave Tipsheet. (Note: Entry can only be completed between the dates of 12/1/20-12/31/20.)
- Review Vacation Carryover, Personal Holiday and Legal Holiday balances. Legal holiday must be used by 12/31 or it will be lost.
As a reminder, In October, an interim policy was released for University Staff employees which allows unused vacation from calendar year 2019 (January 1, 2019 – December 31, 2019) to be carried over for one additional year. Additionally, unused personal holiday from calendar year 2020 (January 1, 2020 – December 31, 2020) may be carried forward. All Vacation and Personal Holiday hours carried over under this temporary extension must be used by December 31, 2021. Please note that unlike Vacation and Personal Holiday hours, Legal Holiday hours will expire on 12/31/20.
For more detailed information on vacation, paid leave banks, and vacation cash payouts, review:
- UW System Administrative Policy 1210 (formerly BN 1) Vacation, Paid Leave Banks, and Vacation Cash Payouts
- UW System Administrative Policy 1211 (formerly BN 2) Personal Holiday and Legal Holiday Administration
Source: UW System Human Resources
Carrot Cake with Ginger Cream Cheese Frosting
from Crystal Williams
- 2-3/4 c. chopped walnuts (3/4 c. for the cake)
- 2-1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp. salt
- 1-1/2 c. sugar
- ½ c. packed light brown sugar
- 1-1/4 c. vegetable oil
- 4 large eggs
- ½ c. smooth applesauce
- Finely grated zest of 1 orange
- 2 c. grated carrots (about 4 medium)
- 1 4-inch piece ginger
- 1 Tbsp. fresh orange juice
- ½ tsp. pure vanilla extract
- 2 – 8 oz. packages cream cheese at room temperature
- 1 stick unsalted butter at room temperature
- 3 c. confectioners’ sugar sifted
Serves 8 to 10
Make the cake:
- Preheat oven 350 degrees.
- Coat two 9-inch round cake pans with cooking spray line the bottoms with parchment paper.
- Spread the walnuts on a rimmed baking sheet and bake until lightly toasted; about 5 minutes. Let cool, then finely chop.
- Sift the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg and salt into a medium bowl.
- Beat the granulated sugar, brown sugar and vegetable oil in a large bowl with a mixer on medium speed until smooth, about 1 minute. Increase the speed to medium high and add the eggs, one at a time; beat until light and smooth, about 2 minutes. Reduce the speed to low; add the applesauce, orange zest and vanilla and beat until just smooth. Gradually add the flour mixture and beat until just combined. Add the carrots and ¾ cup walnuts and beat until just combined.
- Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove to the rack to cool completely; remove the parchment. (Cakes can be made a day ahead; let cool completely, then wrap in plastic wrap.)
Make the frosting:
- Peel the ginger and grate onto a piece a piece of cheesecloth. Wrap in the cheesecloth and squeeze the juice into a small bowl (you should get about 1 tablespoon). Add the orange juice and vanilla.
- In a large bowl, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Beat in the juice mixture. Reduce mixer speed to low and gradually beat in the confectioners’ sugar. Increase the speed to high and beat until smooth, about 2 more minutes.
- Place 1 cake layer on a plate. Spread with 1 cup frosting, then top with the second cake layer. Cover the top and sides with the remaining frosting. Press the remaining walnuts into the sides of the cake.
- Refrigerate at least 1 hour before serving.
Butternut Squash Soup with Tortellini
from Jill Siegmund
- 2 lbs butternut squash
- 2 14-oz. cans vegetable broth
- Pinch ground red pepper
- 1 Tbsp. butter or margarine
- 1 9-oz. package refrigerated cheese-filled tortellini
- 1 Tbsp. molasses
- Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into ¾ inch pieces.
- In a large saucepan combine ½ cup water, squash, vegetable broth and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
- Transfer one-fourth of the squash mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining portions, one at a time, until all the mixture is blended. Or blend the whole batch with an immersion blender.
- Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted.
- Meanwhile, prepare the ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.
Makes 5 side-dish servings (about 6 ½ cups)
The Student Affairs/Student Resource Strategist reports to the Vice Chancellor for University Inclusivity & Student Affairs and provides leadership to the administration of the development and management of student resources, student affairs/inclusivity assessment, data analytics, program reviews, budget analysis and project management. This position will be responsible for facilitating student resources that supports the University’s goals regarding Equity, Diversity and Inclusion. This position will serve as a liaison for academic affairs and student affairs collaboration in advancing co-curricular initiatives for students.
For further information and position responsibilities, please see the full position announcement.
To ensure consideration, please apply by Monday, November 23, 2020.
The Program Coordinator in the Office of Student Life is responsible for supporting the development and execution of UW-Green Bay’s New Student programming and the various aspects of Fraternity & Sorority Life. This position will be responsible for facilitating programming that supports the University’s goals regarding Equity, Diversity and Inclusion. This position will work, in collaboration with others, to create a safe and inclusive environment for all UW Green Bay students where all feel a sense of place and pride. This position reports to the Associate Director of Student Life.
For further information and position responsibilities, please see the full position announcement.
To ensure consideration, please apply by Sunday, November 29, 2020.
Maple Roasted Carrots with Harissa Yogurt
from Teri Ternes
- Maple Syrup
- Lemon Zest
- Spicy Harissa Yogurt Sauce [1C Greek or Arab yogurt, 1T extra virgin olive oil, 1/2 tsp juice of fresh lemon, 2 tsp harissa sauce, 1 clove garlic crushed, sea salt to taste. Blend ingredients, chill.]
- Toss carrots in pure maple syrup; roast in the oven.
- Top carrots with chopped pistachios, parsley and lemon zest.
- Top with Harissa Yogurt sauce.
Acorn Squash with Pecan Crumble
- 1/2 c. chopped pecans
- 1/4 c. coconut flakes
- 1/4 c. dried cranberries
- Halve the acorn squash lengthways. Then scoop out and discard seeds and string. Melt butter.
- When melted, mix with maple syrup.
- Place squash in a casserole dish lined with tinfoil.
- Brush each half with 1 T. of the maple syrup butter, allowing it to puddle in the center of each half.
- Sprinkle with sea salt.
- Bake squash at 425 degrees for an hour.
- While squash is baking, make the crumble by toasting pecans and coconut in a skillet on the stove (5-10 minutes on high, ensuring to constantly stir).
- Once toasted, add cranberries and remaining maple syrup butter.
- Remove squash from oven and spoon the crumble evenly into each squash. Return the pecan-filled halves to the oven for 10 minutes.
- Serve warm.
As we navigate 2020, we have been faced with disappointments, challenges and uncertainties. We have also learned and tried new things! We know how important social interaction is to our mental health, and it can be challenging now to fill that need. As we head into the holiday season, we are considering new ways that we can celebrate the holidays and socialize with our families and friends. Here are some ideas from your co-workers to connect with your loved ones over the holidays, if you aren’t able to be with them in person.
- Apps such as House Party – you can have a virtual gathering where you can video chat and play games with a group of people.
- Kahoot for family games – your kids may use this in school and they probably love it. It is a game based learning platform (ex. quizzes) that multiple people can join, and does have a fee.
- Send printed photos or kid’s drawings to family members.
- Send an encouraging note, email, or card to friends, family, and co-workers.
- Virtual family gatherings via Zoom, Microsoft TEAMS, Skype, FaceTime, etc.
- Call on the phone if Grandpa doesn’t ‘zoom’ 🙂
- Consider your holiday traditions, and see if you can continue any of them in a different way – maybe someone makes Grandma’s special Christmas candies and ships some to family members, or individual families do the annual sledding at their homes and share photos or videos of it with everyone, or a Zoom call while watching the Thanksgiving football game.
- Have a younger family member help put together a collage or scrolling pictures of family members or past gatherings – throw in some new and funny pics to share with everyone!
- Have a family trivia contest – ask each family member ahead of time for some random/interesting facts about them, put them into trivia questions and see how everyone does.
- Family members or friends each put together a Power Point about a topic and share it while video chatting, like which breed of dog each person in the friend group would be and why, favorite memories of grandparents, bucket list of top 5 things you want to do in your lifetime, etc.
- Christmas tree or gingerbread house decorating contest
- Secret Santa or White Elephant – you could pick names and mail the gift ahead of time to be opened during the zoom meeting!
Plan ahead so that your holidays are more enjoyable and can still provide you that precious time with loved ones. You may make some fun memories that you’ll talk about for years!
Are you starting to experience any of these symptoms after working at your home work station?
- Loss of motion/flexibility
- Stiff joints
Listen to your body – these are symptoms that the ergonomics of your home workstation may not be right. Make changes to your ergonomic environment at home so that your body is in a neutral position (DOA Proper Neutral Posture poster). You want to avoid awkward posture (ex. slouching – shoulders should be relaxed and should have a straight line from lower back to top of head), avoid reaching out to get to keyboard or mouse (should be close enough to reach easily when your elbows are at 90 degrees), have your feet flat on the floor, and keep knees at 90 degree angle (if sitting).
If you sit at a desk or table to work at home, consider making some small adjustments so that you are more comfortable. In the example above, the picture on the right shows how she used items easily available at home to improve her work area.
- She added a patio furniture cushion to her chair
- Put a box under her laptop to improve her neck alignment
- Connected a keyboard and mouse to her laptop to improve her posture
- Put a shoe box under her feet to keep her knees at a 90 degree angle (could add a non slip pad under if needed)
- Rested her wrists on a folded towel to improve her wrist position
Do you sit on the couch while working from home? Here are some tips you can consider, that were used in the second photo.
- Add a cushion or pillow behind your back
- Use a TV tray or card table for your computer/keyboard
- Put laptop on a box to improve neck alignment
- Have feet flat on ground to improve circulation
If you stand while working at home, here are some tips that helped in the photo on the right.
- Wear shoes for better support
- Put laptop and/or keyboard on a box to change their height
- Connect keyboard and mouse to laptop
Some other tips:
- Monitors should be placed directly in front of you at the same height, so that your eyes stare straight ahead at them. (DOA Workstation Arrangement poster)
- If you have two monitors, your primary screen should line up with your dominant eye (ex. if your right eye is your dominant eye, your right monitor should be your primary screen).
- Do you have sufficient lighting that doesn’t glare on the screen? Consider adding a lamp or supplemental lighting to your work area.
- 20/20/20 rule – every 20 minutes, look at something 20 feet away for 20 seconds to avoid eye strain.
- Every hour, take a stretch break – stand up, stretch your arms, neck and legs. Do some hand stretching exercises. (DOA Take A Break! poster)
- Apply Ergonomics While Working From Home – helpful brochure from DOA
Please evaluate your home work station, and implement some of the changes noted above so that you feel more comfortable and keep your body healthy while working.
Thank you for sending in your fall recipes as part of the Fall Food Challenge! We’ve received 12 recipes so far! Please send in your recipes using cole crops (ex. cabbage, cauliflower, Brussel sprouts, broccoli) for next week. Here are two of the fall recipes you can try out:
from Kathleen Jurecki
- 2 whole carnival or acorn squash cut in half
- 1 Tbsp olive oil
- 1 lb ground turkey
- 1 1/2 cups baby bella mushrooms chopped
- 1 cup honey crisp apples peeled + chopped in small pieces
- 1/2 cup chicken stock
- 2 tsp fresh rosemary chopped finely
- 1 tsp pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup shredded cheese (cheddar, gruyere or mozzarella all work great!)
- Preheat oven to 450 degrees.
- Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking.
- Slice squash in half, scoop out seeds and place flat on sheet sprayed with olive oil.
- Bake the squash for 20 minutes, until it is tender when pierced with a fork.
- While the squash cooks – heat 1 tablespoon of olive oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown.
- While the turkey is cooking, chop mushrooms, apples + herbs.
- Add in chopped mushrooms, apples, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 min.
- When the squash is done, remove from the oven + scoop out most of the cooked center, leaving a little bit of filling in the acorn squash.
- Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in.
- Scoop the turkey/squash mixture back into the squash + top with cheese of choice.
- Bake at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheese gets crispy.
Note from Kathleen: Base recipe is from www.thecleaneatingcouple.com and I often modify based on ingredients I have at the time. The stuffed squash pictured above also has frozen mixed veggies and pinto beans in the filling.
Autumn Squash Soup
from Laura Nolan
- 1 small yellow onion, diced (about 3/4 cup)
- 2 lbs chopped butternut squash (about 6 heaping)
- 3-4 cups vegetable or chicken broth
- 2 apples seeded and cut up
- 1/2 tsp curry powder
- 1/4 tsp cinnamon
- Dash of nutmeg
- Dash all spice
- Dash ginger
- 1 can pumpkin puree
- 1 Tbsp brown sugar, more to taste
- Salt to taste
- Heavy cream
- Optional Pumpkin seeds to top
- Put all ingredients together in either cooking blender (my favorite choice), electric pressure cooker – 10 minutes on high pressure and let natural release, or cook for 4-6 hours in crockpot.
- Once all ingredients are soft and finished cooking, pour into blender to purée or use immersion blender to purée.
- Mix in cream if desired and top with seeds.
- Skip cream for paleo and vegan. Sub swerve brown sugar and remove apples for keto.
Note from Laura: This is a copycat recipe from Panera. I changed out apples for apple juice to add more fiber and less sugar.