Mar/Apr
2012

Recipe: Indian Lamb Meatballs

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Written by Margo Stitch

0033    1 pound lean ground lamb
    1/3 cup quick oats
    1/4 cup minced onion
    1-1/4 tsp. Indian masala blend* (MDH brand recommended)
    Scant 1/2 tsp. each salt and pepper
    1-1/2 Tbsp. oil, divided
    1/4 cup thinly sliced onion
    2 cloves garlic, minced
    1/2 cup chopped yellow pepper
    1-1/3 cup water
    1-1/2 tsp. grated orange zest
    1/4 tsp. cayenne pepper
    1/2 cup chopped dried apricots
    1/4 cup dried currants
    2 Tbsp. fresh chopped cilantro
    Cooked basmati rice

 

Mar/Apr
2012

Recipe: Black Bean-Orzo Salad

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Written by Margo Stitch

0032    1 can (15 oz.) black beans, rinsed and drained
    1/3 cup chopped yellow pepper
    1/4 cup green onions, chopped
    2 Tbsp. each olive oil and fresh lime juice
    1 tsp. ground cumin,
    1/4 tsp. black pepper
    1/8 tsp. salt
    3 cups cooked orzo
    1 cup packed fresh spinach (julienne cut)

 

Mar/Apr
2012

Recipe: Indian Spinach Salad

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Written by Margo Stitch

0035    6 cups fresh baby spinach
    1-1/2 cups chopped apples
    1/2 cup each raisins and cashew nuts
    2 Tbsp. minced green onion

 

0039It’s Saturday. The fridge is empty, and it’s time to trudge down the aisles of the usual supermarket for the same items you’ve bought a hundred times. When was the last time grocery shopping was an adventure, the last time you saw something new or even unusual at the supermarket? If it’s been a while, consider spicing things up by taking a trip to one of Rochester’s 15 ethnic grocery stores featuring Asian, Indian, Middle Eastern, Mexican, East African and European specialties.

 

Mar/Apr
2012

California Sushi Roll

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Written by Margo Stitch

0027Special equipment/ingredients:
• Bamboo mat for rolling (available at area grocers and ethnic specialty stores)
• Nori sheets (dried sheets of laver, a kind of seaweed)
• Precooked sushi rice (a short grain style; toss the warm rice gently with the “su” or seasoned vinegar*; keep warm.           
  *Suggested mixture is 1/4 cup vinegar mixed with 3 tablespoons of sugar and 1-1/2 teaspoon of salt. Different vinegars offer different tastes.)

 

Mar/Apr
2012

Seasons of the Vine - Mar/Apr 2012

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Written by Margo Stitch

margocopyThe 2012 seasons promises some exciting developments in the Minnesota and Wisconsin wine industry. Several new wineries are scheduled to open. The past year saw the opening of Sovereign Vineyard and Estate in Waconia (sovereignestatewine.com) and Four Daughters Winery in Spring Valley (fourdaughtersvineyard.com).

    Why visit a winery? It is part of the whole experience and it supports the local economy. It allows one to meet winemakers and
interact with others who are tasting and deciphering wines.

 

0012Ever wonder what foods fall into the grains food group? Any food made from wheat, rice, oats, cornmeal, bulgur, barley or another cereal grain is a grain product.

    Grains are in two subgroups: whole grains and refined grains. Whole grains retain the entire grain kernel–the bran, germ and endosperm. Refined grains have been milled. This gives grains a finer texture and longer shelf life but removes the bran and germ, which offer dietary fiber, iron and many B vitamins.

 

Jan/Feb
2012

Recipe: Christmas Granola

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Written by RW

0009This is great anytime. Recipe courtesy of The Quaker Oats Company.

4 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1/2 cup each shredded coconut, chopped pecans and honey
1/4 cup raw, unsalted sunflower seeds (optional)
1/4 cup (1/2 stick) butter or margarine, melted
2 tsp. grated orange peel
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. salt (optional)
One pkg. (6-oz.) dried cranberries (about 1-1/3 cups)

 

Jan/Feb
2012

Recipe: Wild Rice Carrot Muffins

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Written by RW

0010Recipe compliments of the Minnesota Cultivated Wild Rice Council - www.mnwildrice.org

3/4 cup each all-purpose flour and whole wheat flour
2 tsp. baking powder
1/2 tsp. each salt and nutmeg
1 tsp. cinnamon
1/2 cup brown sugar
2 cups well-cooked wild rice
1 egg, lightly beaten
3/4 cup skim milk
1/3 cup canola oil
1 cup grated carrots

 

Jan/Feb
2012

Recipe: Mushroom Barley Soup

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Written by RW

0011Delicious on a cold winter day. Serve with a hearty bread or muffin and a green salad for a complete meal.

2 Tbsp. extra-virgin olive oil
1 Tbsp. butter
16 oz. mushrooms, chopped
1 cup finely chopped onion
1 clove garlic, minced
1 Tbsp. chopped fresh thyme
1/2 tsp. salt, or to taste
1/4 tsp. black pepper
2 (14-oz.) cans vegetable or chicken broth
2 cup water
1/2 cup pearl barley*
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/4 cup cream or dry sherry, optional
    (in my files, sherry is a must! Try Wisdom & Warter Extra
    Amontillado Sherry)

 

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