FOOD
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CHEF JEFF Grilled Barbecue Bacon-Wrapped Shrimp Kebabs
Grilling is one of the most popular pastimes on Memorial Day. And it shouldn't come as a surprise that not everyone is a fan of burgers, steaks, hot dogs and the like. There are those who prefer to ma...
Posted on 5/27/12 at 5:40 PM
STAFF BLOG ALL ABOUT FOOD BY SUE DOEDEN Portobello Mushroom Sandwich -- It's Amazing.
"I can't believe we're sitting here eating mushroom sandwiches." My husband took another bite of the thick sandwich filled with a mix of sauteed portobello slices, onions, garlic and spinach. "A year ...
Posted on 5/27/12 at 4:28 PM
HEALTH WITH A HEALING TOUCH When a Doctor Must Admit to Being Wrong
As a doctor is can be hard to admit when you are wrong; I only hope I have the courage and grace to admit it when new facts come to light that show Ive been mistaken in my treatment and teachings. I w...
Posted on 5/23/12 at 7:43 AM
LAGNIAPPE Spargel season
Our recent trip to Germany happened to coincide with a very important culinary time there. It was white asparagus season, and stands selling spargel were everywhere, and the highly prized vegetable wa...
Posted on 5/23/12 at 6:18 AM
STAFF BLOG HEALTHBEAT Eating better, for less money
Does it really cost more to buy healthful foods? Maybe not. According to a new study by the U.S. Department of Agriculture, most fruits, vegetables, grains and other foods we think of as healthful ar...
Posted on 5/22/12 at 10:57 AM
Confetti Bean Salad can feed a crowd
As I used a wooden spoon to mix up a big bowl full of bright-colored ingredients for bean salad, I thought of what my mom would say if she was with me. “This is the cat’s meow.” She would say that when something impressed her with its ease and convenience.
By Sue Doeden , May 28, 2012
HealthBeat blog: Eating better, for less money
Does it really cost more to buy healthful foods? Maybe not. According to a new study by the U.S. Department of Agriculture, most fruits, vegetables, grains and other foods we think of as healthful are actually cheaper per portion than foods with higher amounts of sugar, salt and fat. The report contradicts a rather long-standing belief among many folks that it’s more expensive to eat well. So who’s right?
By Anne Polta , May 25, 2012
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Spoonriver Cookbook's Rhubarb Cake: Example of love in the kitchen
When you’re on the phone with Brenda Langton, owner of Spoonriver restaurant in Minneapolis, you can hear the smile in her voice; you can sense the sparkle in her eyes and feel the passion in her words.
By Sue Doeden , May 21, 2012
Prairie Kitchen blog: Recipe for lazy day crabmeat crepes
Crabmeat is one of my favorite things to eat anytime of the year. It’s versatile, low calorie and delicious. I even use canned crabmeat in a pinch. Crepes are an easy weekend breakfast that can be whipped up with things you mostly have on hand.
By Arlene Coco , May 17, 2012
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Willmar, Minn., council OKs Food Shelf plat
WILLMAR — The Willmar City Council has approved a plat that will allow the Willmar Area Food Shelf to increase parking and provide space for future possible building expansion.
By David Little , May 14, 2012
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Hooray for hummus: Middle Eastern dip is colorful, healthful
On our way to Hackensack, Minn., to do some last-minute shopping for bee supplies a couple of weeks ago, my beekeeping buddy, Bobbie, and I made a stop at Green Scene in Walker. A container of spinach hummus, prepared by chef Kristin Melby in the spotless, wide-open stainless steel kitchen that takes up about a third of the cozy store’s space, went into my bag of organic food purchases.
By Sue Doeden , May 14, 2012
Chocolate-Banana Chia Pudding: It's super easy
When a friend of mine told me her husband was at the grocery store picking up some chia seeds, I did what anyone who watched television in the 1980s would do. I sang. “You mean, ch-ch-ch-chia?” The catchy tune of the singing chia pet commercial popped right out of my mouth.
By Sue Doeden , May 07, 2012
Everyday Gourmet blog: Savor the taste of the Kentucky Derby with mint julep brownies
With the Kentucky Derby just around the corner, I felt the need to incorporate one of the signature cocktails of the event into one of my favorite desserts…the brownie!
By Everyday Gourmet , May 04, 2012
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Don't chuck the celery ... make some tasty soup
Any other time, I wouldn’t give a second glance to a recipe for celery soup. I use celery when I make a pot of stock, and sometimes I add it to salads and slaws. It goes into mirepoix to use as a flavorful base for sauces, soups and stews. But unless its ribs are filled with peanut butter and dotted with soft raisins, I ignore celery.
By Sue Doeden , April 30, 2012
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