0040Sometimes “too many cooks in the kitchen” proves to be a good thing.

    When Keri Halberg, member of the Rochester Area Builders (RAB) and Remodelers Council Executive Committe, learned that the Rochester Women’s Shelter Transition House could use a kitchen remodel, she suggested the project to the board.

    The rest is history as contractor Mike Hortop of Aspen Enterprises, Jessica Curry from Tile Superstore & More, Dave Reynolds of Reynolds Design and Construction and a team of more than 25 members of RAB volunteered time and materials to give the Transition House a much needed, total kitchen re-do.

 

Mar/Apr
2012

Remodelers Corner - Mar/Apr 2012

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Written by Penny Marshall

0030Little did Kathy and Mark Blohm know in 1988 when they built their “starter home,” that “it may just turn out to be our retirement home as well,” says Kathy. With a complete kitchen and bath remodel via Kathy’s business, Top Shop of Rochester, the Blohms are in no hurry to leave their split-level home.

    Kathy and Mark love to cook and entertain, so the kitchen needed a more open floor plan. Removing a pantry and peninsula that occluded space between the kitchen and dining area made room for a sizeable, free-standing island housing a microwave, storage and stool seating, and built-in cupboards for dishes and drawers for storage.

 

0031Perhaps it is the anticipation of Rochester’s annual World Festival April 13–14, or recent visits to area grocers that has had me contemplating different healthy dishes laden with vibrant spices.   

 

Mar/Apr
2012

Recipe: Pad Thai

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Written by Margo Stitch

0034Courtesy of the Asian Food Store (Rochester)

    5 oz. rice stick noodle
        (soak in warm water for 15-20 minutes)
    Oil as needed
    1 Tbsp. each minced shallot and chopped garlic
    2-3 Tbsp. fish sauce
    2-3 Tbsp. sugar
    2 Tbsp. tamarind juice or vinegar
    1/4 lb. shrimp or chicken
    2 eggs
    1 cup fresh bean sprouts
    2 green onions, chopped 1/3 inch long
    1 tsp. red chili powder, or to taste
    1/2 cup roasted peanuts
    Fresh lime

 

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.

 

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