tag:blogger.com,1999:blog-49915401268421683432024-02-07T21:06:34.610-06:00Open Arms of MinnesotaWith open arms, we nourish body, mind and soulOpen Arms of MNhttp://www.blogger.com/profile/15822316251351385726noreply@blogger.comBlogger331125tag:blogger.com,1999:blog-4991540126842168343.post-39042974707992644472014-02-03T11:11:00.003-06:002014-02-03T11:12:04.010-06:00We've Moved!<h2>
We've Moved!</h2>
<hr />
Hello Open Arms Blog readers, our blog has finally moved in to our website, <a href="http://www.openarmsmn.org/">www.openarmsmn.org</a>. You can find all the recipes, blog posts, stories, and comments <a href="http://www.openarmsmn.org/newsevents/">over at our site</a>, as well as much more info about Open Arms. This site will remain active until April 1, 2014, after which time it will be closed and all content stored on <a href="http://www.openarmsmn.org/">www.openarmsmn.org</a>.<br />
<br />
Thank you,<br />
~Noel Clark, Marketing and Communications Coordinator with Open Arms of MinnesotaOpen Arms of MNhttp://www.blogger.com/profile/15822316251351385726noreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-72268982959826618352013-12-23T13:40:00.000-06:002013-12-23T13:40:59.323-06:00Weekly Recipe #146: Honey-Maple Roasted Nuts<i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;">By Samantha Iovino, University of Minnesota – The Emily Program Dietetic Intern</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;"><br /></i>
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<h3>
<b style="mso-bidi-font-weight: normal;">Honey-Maple Roasted
Nuts</b></h3>
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<div class="MsoNormal">
(Serves a holiday crowd!)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-Mplw258Fkdfg9aonToPF_-0Do6qEdRHWN7IRvb646Z6DPd09ZGgBBw3PIpuypXdDamdFR_LDlQbJvC_jZGDxDCPGYeOF-tBXFbP0gm2gdSrNqGLMHK-tyerz_q8NThQfe-dJz8grMQ/s1600/nycnuts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-Mplw258Fkdfg9aonToPF_-0Do6qEdRHWN7IRvb646Z6DPd09ZGgBBw3PIpuypXdDamdFR_LDlQbJvC_jZGDxDCPGYeOF-tBXFbP0gm2gdSrNqGLMHK-tyerz_q8NThQfe-dJz8grMQ/s400/nycnuts.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit - <a href="http://www.flickr.com/photos/ryanready/">Ryanready/Flickr</a></td></tr>
</tbody></table>
<o:p><br /></o:p></div>
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<o:p><br /></o:p></div>
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One of my favorite parts about going home during the
holidays is visiting New York City! It’s only a 40 minute drive away from where
my family lives in New Jersey and I always try to make a trip in at least once
during my time home. The city is transformed in a winter wonderland during the
holidays. Buildings are adorned with lights, mini Christmas tree markets pop up
on the streets, and carolers are on every corner (along with dozens of Santa’s
ringing bells!). </div>
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<br /></div>
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It’s also the one time of year when I actually look forward to
the <i>smells</i> of the city. The air is
crisp and full of roasted chestnuts and honey roasted nuts! After ice skating
in Central Park, I love to visit one of the infamous nut stands for a bag of
honey roasted almonds (see above photo). They are sweet, toasty, crunchy, and
warm! Plus, they are totally great for your heart, thanks to their
monounsaturated fat content, and they are rich in fiber, magnesium, iron, and
calcium. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you ever find yourself in NYC for the holidays, I highly suggest trying
those roasted nuts! In the meantime, here is my adaptation of those magical
roasted nuts! Enjoy and happy holidays!</div>
<div class="MsoNormal">
<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ul>
<li>3 tbsp. honey</li>
<li>1 1/2 tbsp. real maple syrup</li>
<li>1 1/2 tbsp. unsalted butter</li>
<li>1 tsp. salt</li>
<li>1 tsp. vanilla</li>
<li>1/4 tsp. cinnamon</li>
<li>1/8 tsp. freshly grated nutmeg</li>
<li>1 lb. mixed nuts</li>
<li>2-3 tbsp. sugar</li>
</ul>
<o:p></o:p><br />
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Instructions:<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Preheat
oven to 350 degrees.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Line a
baking sheet with tin foil or parchment paper.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a
small bowl or pot, combine honey, maple syrup, and butter. Microwave or
heat on stove top until butter is melted.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
salt, vanilla, cinnamon, and nutmeg to mixture and stir.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Place
nuts in a large bowl, pour honey-maple mixture over nuts and toss to
evenly coat nuts.<o:p></o:p></li>
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<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Remove
from oven, toss again using a spatula, and place back in oven for 6 more
minutes.<o:p></o:p></li>
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nuts).<o:p></o:p></li>
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nuts cool, stirring occasionally.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Once
nuts are completely cooled, serve in your favorite serving bowl and enjoy!
<o:p></o:p></li>
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Noel Clark (OAM'S MARKETING AND COMMUNICATIONS COORDINATOR)http://www.blogger.com/profile/05732600720189009634noreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-1488592091073229822013-12-17T10:07:00.001-06:002013-12-17T10:08:27.392-06:00Weekly Recipe #145: Butternut Squash & Sage Winter Risotto<i>By Samantha Iovino, University of Minnesota – The Emily Program Dietetic Intern</i><br />
<br />
<h3>
Butternut Squash & Sage Winter Risotto</h3>
(Serves 4-5)<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6HK3XNCOZoBRpfHsDmqqyTUCPaRkTAeWym66GoWIKLA1OhHHNxdSgtZM_jUQNs_nRgDuYDeiXARQzHO6jrhleSMungO2tZwo65bx42dr7cGLk4f2iuE0Qmb0flPoUxs9xT5AYj08gA/s1600/butternut+squash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6HK3XNCOZoBRpfHsDmqqyTUCPaRkTAeWym66GoWIKLA1OhHHNxdSgtZM_jUQNs_nRgDuYDeiXARQzHO6jrhleSMungO2tZwo65bx42dr7cGLk4f2iuE0Qmb0flPoUxs9xT5AYj08gA/s400/butternut+squash.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: <a href="http://www.flickr.com/people/galant/">Galant/Flickr</a></td></tr>
</tbody></table>
<br />
I grew up at my mother’s apron strings. She taught me how to make fresh pasta, tomato sauce, creamy polenta, and vegetable ragouts. She taught me how to cook intuitively and mindfully, tasting, trying, and adjusting as we cooked. She taught me how to “make something out of nothing”, or how to create a delicious, satisfying meal out of simple, quality ingredients. Most importantly, she taught me how to be fearless and to be open to mistakes and successes in the kitchen.<br />
<br />
Her risotto recipe is the epitome of all the lessons I learned from her in the kitchen—intuition, patience, fearlessness, and simplicity. I always watched her in awe as she created a creamy, hearty risotto from some rice and whatever veggies she had on hand in 30 minutes flat. I know that most folks are intimidated by risotto, but it’s really a simple process once you get the hang of it and if you let go of the fear! Best of all, you can adjust the flavors and ingredients based on the season.<br />
<br />
Here, I’ve shared with you her basic risotto recipe with some butternut squash and fragrant sage for winter. Feel free to substitute the vegetables, herbs, and spices as the seasons change!<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>8 cups vegetable or chicken stock (Note: you may not use all of the stock!)</li>
<li>4 tbsp. olive oil</li>
<li>1 small onion, chopped</li>
<li>2 garlic cloves, minced</li>
<li>1/2 butternut squash, peeled, and diced into small cubes</li>
<li>1 tsp. salt</li>
<li>1/2 tsp. freshly cracked black pepper</li>
<li>1 c. Arborio rice</li>
<li>10-11 sage leaves</li>
<li>1/4 c. + more for garnish freshly grated Pecorino-Romano cheese or Parmesan cheese</li>
</ul>
<br />
<br />
<b>Instructions:</b><br />
<br />
<ol>
<li>In a medium stock pot, heat stock to a rolling boil, then lower the heat to keep warm.</li>
<li>In another medium-large pot, pour 2 tablespoons of the olive oil and heat over medium heat.</li>
<li>Once olive oil is heated, add the onions and stir occasionally until onion are translucent.</li>
<li>Add the garlic and stir until fragrant (about a minute). You may need to lower the heat to avoid browning both the onion and garlic.</li>
<li>Add the butternut squash and the remaining 2 tablespoons of olive oil to the pot and cook for 2-3 minutes, stirring occasionally.</li>
<li>Add 1 tsp. of salt and ½ tsp. pepper</li>
<li>Next, add 1 cup of Arborio rice and stir until the rice is translucent (the rice will literally go from white to clear looking, so just be patient!)</li>
<li>Once the rice is translucent, use a ladle to add enough of the stock to just about cover your rice.</li>
<li>Raise the heat to bring to a gentle boil and stir occasionally.</li>
<li>Once the stock has been just about completely absorbed, add another ladle-full of stock and stir occasionally.</li>
<li>Repeat Step 10 as many times as necessary until risotto is “al-dente” – the rice will be tender, but firm when you taste it! </li>
<li>Taste and add more salt and/or pepper to taste.</li>
<li>Once “al-dente”, turn off the heat and stir in 5-6 sage leaves and ¼ c. freshly grated cheese.</li>
<li>Serve warm and top with some extra cheese and a sage leaf or two.</li>
<li>Enjoy! Buon appetito!</li>
</ol>
<br />
<br />
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<br />Noel Clark (OAM'S MARKETING AND COMMUNICATIONS COORDINATOR)http://www.blogger.com/profile/05732600720189009634noreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-18314676023510845772013-12-10T14:14:00.000-06:002013-12-10T14:18:35.322-06:00Weekly Recipe #144: Strawberry Oatmeal Bars<i>By Alex Clough, University of Minnesota Medical Center, Fairview Dietetic Intern</i><br />
<br />
I love oatmeal and understand its nutritional benefits, but I am definitely an on-the-go type of person and I am not always able to sit down and enjoy breakfast. Baking bars are simple and create abundance, meaning there is always an alternative option at home. For those rushed mornings, I know I always have something to grab. Remember, breakfast is the most important meal of the day!<br />
<br />
Strawberries are packed with vitamins, fiber and antioxidants helping to protect your heart, increase your good cholesterol (HDLs), lower blood pressure, and guard against cancer. Oats are one of the most recommended breakfast ingredients. They are an excellent source of soluble fiber and are known for their heart-healthy benefits. Oats help to control blood pressure and lower blood cholesterol. Also, they help you to feel full longer.<br />
<br />
Below is a simple recipe for those on-the-go or no-time-for-breakfast people to help incorporate a fast and delicious breakfast everyday.<br />
<br />
<h3>
Strawberry Oatmeal Bars</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNY8ooTc70fftkgwfEqcbJKkph11eSDImtrbJcHDkYtIMARTWX_Tuh87amOw2jrT2Ru-KHM2LT8RGP7Vw55nVswRBPVS0955beWKZZPJ2yP8GWTQB0XfDRdUdYO7r0MTWdokCIaF2Jw/s1600/oatmealbars_image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNY8ooTc70fftkgwfEqcbJKkph11eSDImtrbJcHDkYtIMARTWX_Tuh87amOw2jrT2Ru-KHM2LT8RGP7Vw55nVswRBPVS0955beWKZZPJ2yP8GWTQB0XfDRdUdYO7r0MTWdokCIaF2Jw/s400/oatmealbars_image.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: <a href="http://www.flickr.com/people/vegan-baking/">Hagedorn/Flickr</a></td></tr>
</tbody></table>
<div>
<br /></div>
<i>Adapted from: foodnetwork.com</i><br />
(Serves – 24)<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>1 ¾ sticks salted butter</li>
<li>1 ½ cups all-purpose flour</li>
<li>1 ½ cups oats</li>
<li>1 cup packed brown sugar</li>
<li>1 tsp. baking powder</li>
<li>½ tsp. salt</li>
<li>* 12oz (3/4 pint) homemade strawberry preserves.</li>
</ul>
<br />
<br />
<b>Instructions:</b><br />
<br />
<ol>
<li>Pre-heat oven to 350 degrees.</li>
<li>Grease a 9x13 inch baking pan with cooking spray.</li>
<li>In a bowl, mix the butter, flour, oats, brown sugar, baking powder and salt.</li>
<li>Press half of the oat mixture in the baking pan.</li>
<li>Spread the strawberry preserves over the oat mixture.</li>
<li>Sprinkle the rest of the oat mixture over the strawberry preserves and pat down lightly.</li>
<li>Bake about 30-40 minutes; until light brown.</li>
<li>Let cool then cut into squares so there are 4 squares by 6 squares in the pan.</li>
</ol>
<br />
<br />
<h3>
Strawberry Preserves</h3>
<i>Adapted from: foodnetwork.com</i><br />
(Makes 1 pint)<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>1 cup sugar</li>
<li>½ large lemon, zested and juiced</li>
<li>¾ cup frozen strawberries</li>
</ul>
<br />
<br />
<b>Instructions:</b><br />
<br />
<ol>
<li>Mix sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes until the sugar is dissolved.</li>
<li>Add strawberries and continue to cook over very low heat for 20 minutes until the strawberries are tender and release some of their juices and the mixture boils slowly.</li>
<li>Continue to cook until a small amount of the juice gels on a very cold plate (Idea: keep a plate in the freezer for this part).</li>
<li>Pour carefully into a canning jar and keep refrigerated.</li>
</ol>
<br />
<div>
<br /></div>
Noel Clark (OAM'S MARKETING AND COMMUNICATIONS COORDINATOR)http://www.blogger.com/profile/05732600720189009634noreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-84277558568639473582013-12-03T11:28:00.000-06:002013-12-03T11:31:35.792-06:00Weekly Recipe #143: Cranberry Pear and Walnut Salad <!--[if gte mso 9]><xml>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman"; font-size: 12.0pt;">By Elizabeth Mishler,
University of Minnesota-The Emily Program Dietetic Intern, on rotation with
Open Arms of Minnesota<o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman"; font-size: 12.0pt;"><br /></span></i></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Growing
up in Phoenix, AZ, more than 1,500 miles away from extended family, we have
always celebrated the holidays with family friends, whose families were also
out-of-state. Thanksgiving with this wonderful group of people is always a feast!
This Cranberry, Pear, and Walnut Salad makes an appearance each year and is one
of my favorite dishes for the meal. It might be the week after Thanksgiving,
but chances are you still have leftovers in your fridge. One of my favorite
things about this salad is that it is a great addition to the sandwich I make
with leftover turkey and rolls.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">This
dish is great because it is full of healthy fruit and nuts. Apples and pears
are high in fiber, which helps with gut health, keeping you “regular”, and
keeping you full. Apples are also high in vitamin C, which is necessary for the
health and repair of skin and other tissues in your body and for the healing of
wounds. Finally, walnuts are an excellent source of the minerals manganese and
copper both are required for many different processes in the body.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<h3>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman"; font-size: 12.0pt;">Cranberry Pear
Salad<span style="mso-spacerun: yes;"> </span></span></b></h3>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">(Serves
4-6)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5UmyJDJ41gQcrcQbmyoyiZzTd-ksXj3SEglmcOE3ZoGXe2FLJGx_hU_r1AnSXYzbAqGKyBoiTW2joowYu2hO8A6le6sMkz8krpCTTQ_YnnVxaHB9-vAlwDDmAB2Kd_XbwZApEefH3w/s1600/greenapple_devenrue.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5UmyJDJ41gQcrcQbmyoyiZzTd-ksXj3SEglmcOE3ZoGXe2FLJGx_hU_r1AnSXYzbAqGKyBoiTW2joowYu2hO8A6le6sMkz8krpCTTQ_YnnVxaHB9-vAlwDDmAB2Kd_XbwZApEefH3w/s400/greenapple_devenrue.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by <a href="http://www.flickr.com/people/pyromancersforge/">Deven Rue/Flickr</a></td></tr>
</tbody></table>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><br /></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman"; font-size: 12.0pt;">Ingredients:<o:p></o:p></span></b></div>
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<ul>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt;">1
green apple, coarsely chopped</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt;">3
ribs celery, sliced and chopped</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt;">1
T lemon juice</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt;">1/2 cup walnuts, chopped</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt;">1-16oz
can pears, in light syrup, drained and chopped</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt;">1-16oz
can whole cranberry sauce, refrigerated</span></li>
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<br />
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><o:p> </o:p></span><b><span style="font-family: "Times New Roman"; font-size: 12.0pt;">Instructions:</span></b></div>
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<li><span style="font-family: 'Times New Roman'; font-size: 12pt; text-indent: -0.25in;">Toss chopped apple with
lemon juice and pour off the excess juice.</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt; text-indent: -0.25in;">Add pears, celery and walnuts
to the apples and toss.</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt; text-indent: -0.25in;">Cover and refrigerate.</span></li>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt; text-indent: -0.25in;">Just before serving
drain off juice and stir in cold cranberry sauce.</span></li>
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Noel Clark (OAM'S MARKETING AND COMMUNICATIONS COORDINATOR)http://www.blogger.com/profile/05732600720189009634noreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-32417932616163722742013-11-26T12:50:00.000-06:002013-12-03T11:31:23.486-06:00Weekly Recipe #142: Pumpkin Pie<i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;"><span style="font-family: inherit;">by Gwenda Hill, Open Arms Registered Dietitian</span></i><br />
<br />
Ever since my husband and I started dating, I’ve celebrated Thanksgiving with his family. They prepare an amazing spread- turkey, corn bread stuffing, Italian sausage stuffing (my husband’s 100% Italian great-grandma’s recipe), bread stuffing, cranberries, sweet potatoes, mashed potatoes, Brussels sprouts, rolls, condiments and pecan pie. Amazing, right? Almost. The first time I experienced their Thanksgiving, I left with only one unfulfilled food desire—pumpkin pie!<br />
<br />
Pumpkin pie was always a staple of my family’s Thanksgiving dinner. Determined not to miss out on the delightful flavor the following year, I volunteered to bring it. Every year since, I have only needed to make this one contribution. This year, I am making it from scratch—with a pie pumpkin picked from the field of a local farm.<br />
<br />
I definitely encourage you to try making the pumpkin pie this way. You will need a food processor or immersion blender to do this successfully. Of course, it’s less daunting if you don’t also have to prepare the rest of the Thanksgiving feast! Most of the guidance for the creation of this pie comes from my go-to cookbook, “The Joy of Cooking.”<br />
<br />
Wishing you and yours a wonderful Thanksgiving celebration!<br />
<br />
<h3>
Pumpkin Pie</h3>
<span style="font-size: x-small;">(Yields 1-9 in. uncovered pie)</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUF5F1ksYgDoox3vEnVC3QnDl62wsIOVH7LLeWGN3zsAdLfEdx1MUO9rnlPCOlPYbHVypf95AIzHPl6Yxt4RYyvJTVMspwi2s0gsCLOPh-I71V24esHTemBeVNo3yFY4hiJ-zt6Y4wRg/s1600/pumpkinpie1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUF5F1ksYgDoox3vEnVC3QnDl62wsIOVH7LLeWGN3zsAdLfEdx1MUO9rnlPCOlPYbHVypf95AIzHPl6Yxt4RYyvJTVMspwi2s0gsCLOPh-I71V24esHTemBeVNo3yFY4hiJ-zt6Y4wRg/s400/pumpkinpie1.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Noel Clark</td></tr>
</tbody></table>
<b><u>For the crust</u></b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul>
<li>1 1/4 cup all-purpose flour</li>
<li>1/2 tsp. white sugar</li>
<li>1/2 cup cold unsalted butter (1 stick)</li>
<li>3-5 tbsp. cold water<span class="Apple-tab-span" style="white-space: pre;"> </span></li>
</ul>
<br />
<b>Instructions:</b><br />
<ol>
<li>Combine the flour and sugar together.</li>
<li>Cut the cold butter into small pieces and add to the flour mixture.</li>
<li>Use a pastry blender or fork to cut the butter into the flour mixture. Do this until the mixture has the consistency of coarse crumbs. The mixture should be dry and powdery.</li>
<li>Drizzle 3 tbsp. of water over the mixture and lightly mix until evenly moistened. If the balls of dough do not stick together, add 1 tbsp. of water at a time until they do.</li>
<li>Once the dough just barely sticks together, wrap tightly in plastic. Put in the refrigerator for at least 30 minutes. You can store the dough wrapped in the fridge for up to 2 days. It is easier to roll when it is cold.</li>
<li>When you are ready to bake the pie, roll out the dough. To make rolling easier, put it between two sheets of parchment paper or waxed paper. Roll out to desired size.</li>
<li>Peel off the paper and put the dough in a pie pan. Trim off the excess dough.</li>
</ol>
<h3>
</h3>
<b><u>For the Pumpkin Puree</u></b><br />
<b><u><br /></u></b>
<span style="font-size: x-small;">(Yield: A kids soccer ball sized pumpkin will yield about 5 cups of pumpkin puree)</span><br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 pie pumpkin (not to be confused with the bigger Jack-o-Lantern variety)</li>
</ul>
<b>Instructions:</b><br />
<ol>
<li>Preheat the oven to 400 degrees.</li>
<li>Wash the outside of the pumpkin well. This keeps any germs that are on the outside skin from spreading to the protected fleshy part of the pumpkin.</li>
<li>Cut the pumpkin into quarters.</li>
<li>Scrape out the seeds and stringy pumpkin insides (<a href="http://openarmsmn.blogspot.com/2013/11/tiny-tuesday-recipe-roasted-pumpkin.html">save the seeds to roast them</a>).</li>
<li>Place the pumpkin flesh-side down in a pan. A pan with a bit of an edge will contain the juices that may leak while roasting.</li>
<li>Bake for about 40 minutes. Check halfway through cooking. Turn over to make sure it cooks evenly.</li>
<li>Remove from oven and allow to cool for about 15 minutes.</li>
<li>Once the pieces are cool enough to handle, peel the skin off of the flesh and discard. Put all of the flesh into a bowl.</li>
<li>Use an emersion blender to puree the pumpkin to an applesauce consistency.</li>
<li>Remove 2 cups of puree to use in the pie. You can portion out and freeze the rest to use in another pie or a different recipe (like soup or bread) at another time.</li>
</ol>
<br />
<b><u>
For the filling</u></b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul>
<li>2 large eggs</li>
<li>2 cups pumpkin puree (see above recipe)</li>
<li>1 1/2 cups evaporated milk</li>
<li>1/2 cup sugar</li>
<li>1/4 cup brown sugar</li>
<li>1 tsp. ground cinnamon</li>
<li>1/2 tsp. ground ginger</li>
<li>1/4 tsp. allspice</li>
<li>1/4 tsp. crushed cloves</li>
<li>1/2 tsp. salt</li>
</ul>
<br />
<b>Instructions:</b><br />
<ol>
<li>Preheat oven to 375 degrees.</li>
<li>Whisk the eggs in a bowl.</li>
<li>Whisk in remaining ingredients until well blended.</li>
<li>Pour the pumpkin mixture into the unbaked pie crust.</li>
<li>Bake for 35-45 minutes. It should resemble a gelatin consistency when done. (My mom taught me to test for doneness by sticking a knife in the center of the pie - if it comes out clean it’s done. This leaves a knife mark in the center of the pie, which might be undesirable for some. But honestly, I don’t know pumpkin pie any other way, so the slit in the top is just a part of the presentation of my pie.)</li>
<li>Serve warm, room temp, or cold. Top with whipped cream or ice cream with a dash of cinnamon to dress it up.</li>
</ol>
<br />
<div>
<br /></div>
Noel Clark (OAM'S MARKETING AND COMMUNICATIONS COORDINATOR)http://www.blogger.com/profile/05732600720189009634noreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-41448328079880372662013-11-26T11:33:00.000-06:002013-11-26T11:56:33.198-06:00Tiny Tuesday Recipe - Roasted Pumpkin Seeds<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">We know many of you are busy thinking about what to cook, bake or make for Thanksgiving, so here's a Tuesday recipe teaser from our very own Gwen Hill. Sign up for our newsletter - <a href="http://www.openarmsmn.org/aboutus/e-newsletter-subscription-form/">The Weekly Dish</a> - to get a new recipe every week.</span><br />
<br />
<h2>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit; font-size: 16.0pt; line-height: 115%;">Roasted
Pumpkin Seeds</span></b></h2>
<div class="MsoNormal">
<i style="background-color: white; color: #333333; font-size: 13px; line-height: 20.796875px;"><span style="font-family: inherit;">by Gwenda Hill, Open Arms Registered Dietitian</span></i></div>
<div class="MsoNormal">
<i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;"><br /></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkSKv1cEjXlqlAQ8fPyKN0yraTHGDgO2usGM2mDrpJKRJ_PxwJ1VKYzMhdqqy4AwqYbV5va54kc3pvbSDMg4qsOpKW80asAdIBnQS4Aznu_3gvD_Ndmg33QDATYANcTI413LcdOCxxw/s1600/BrianJacksonFlickr.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkSKv1cEjXlqlAQ8fPyKN0yraTHGDgO2usGM2mDrpJKRJ_PxwJ1VKYzMhdqqy4AwqYbV5va54kc3pvbSDMg4qsOpKW80asAdIBnQS4Aznu_3gvD_Ndmg33QDATYANcTI413LcdOCxxw/s400/BrianJacksonFlickr.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by <a href="http://www.flickr.com/people/jaxzin/">Brian Jackson via Flickr</a></td></tr>
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<div class="MsoNormal">
<br /></div>
There’s more to a pumpkin than just pie. Roasted seeds are a yummy bonus from the hard work of digging out the pumpkin guts.<br />
<br />
<b>Ingredients:</b>
<br />
<ul>
<li>Pumpkin Seeds </li>
<li>Olive oil </li>
<li>Salt</li>
</ul>
<b><br /></b>
<b>Instructions:</b><br />
<br />
<ol>
<li>Preheat
oven to 400. </li>
<li>Pull
all pumpkin seeds out of the pumpkin.</li>
<li>Put
into a strainer and clean under running water. </li>
<li>Pour into a bowl. </li>
<li>Add just enough oil to coat. Sprinkle with salt. </li>
<li>Spread evenly on a cookie sheet. </li>
<li>Bake for about 7-10 minutes, depending on the amount of seeds. Stir half way through
cooking. Watch closely- they go from deliciously roasted brown to a dark brown
burn in a matter of minutes. </li>
<li>Remove from oven and allow to cool. Add additional salt to taste, if needed. </li>
<li>Enjoy!</li>
</ol>
<br />
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<!--EndFragment-->Noel Clark (OAM'S MARKETING AND COMMUNICATIONS COORDINATOR)http://www.blogger.com/profile/05732600720189009634noreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-36014048661961873542013-11-19T15:03:00.000-06:002013-11-19T15:15:32.826-06:00Weekly Recipe #141: Cornbread Stuffing with Dried Cranberry Stuffing<i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;">Recipe from Asei Tendle, Food Services Director at Open Arms</i><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;"> </span><br />
<br />
You may have seen our very own Asei Tendle on your home television or fancy mobile device recently. This week we're proud to share his great recipe for a classic holiday side dish, <a href="http://www.myfoxtwincities.com/story/23862949/buttery-cornbread-and-dried-cranberry-stuffing">as seen on FOX 9!</a><br />
<br />
Asei says it feels good to be able to use his skills as a chef to provide meals to folks who really need it. During the holiday season, this hits particularly close to home. Folks with life-threatening illnesses need a dose of kindness, generosity, and the creature comforts that a traditional holiday meal can provide.<br />
<br />
This is where you come in. Your gift of $50 puts food on their tables and warmth in their hearts. Just listen to what a few of our clients - our friends - had to say about the wonderful meals you made possible last year.<br />
<br />
<blockquote class="tr_bq">
<i>“I just wanted to thank you again for helping me. After we got off the phone I cried and cried - I had not realized how stressed I was about feeding myself and how scared at how sick I was getting. </i></blockquote>
<blockquote class="tr_bq">
<i>By feeding my family you have also allowed me to forgive myself for what I had deemed a bad mother or wife who is too sick to cook for herself let alone her family. </i></blockquote>
<blockquote class="tr_bq">
<i>You have brought some normalcy back into our lives and for that I am truly grateful. One day I will pass this on - your gift to me and my family will not be forgotten.” </i>~Client Wendy</blockquote>
<br />
A Turkey Meal Sponsorship doesn’t just provide a holiday meal for those who might have otherwise gone without, it puts a smile on another person’s face. As Client Joe put it, “This is such a treat! This is like Christmas in November!”<br />
<br />
Head on over to our <a href="http://www.openarmsmn.org/turkey">Turkey Drive page</a> to donate, then let Asei walk you through his family recipe below!<br />
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<h3>
Cornbread Stuffing with Dried Cranberry Stuffing</h3>
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<script src="http://KMSP.images.worldnow.com/interface/js/WNVideo.js?rnd=382623;hostDomain=www.myfoxtwincities.com;playerWidth=400;playerHeight=215;isShowIcon=true;clipId=9485570;flvUri=;partnerclipid=;adTag=Morning%2520Show;advertisingZone=;enableAds=true;landingPage=;islandingPageoverride=false;playerType=STANDARD_EMBEDDEDscript;controlsType=fixed" type="text/javascript"></script><a href="http://www.myfoxtwincities.com/" title="KMSP-TV">Courtesy of KMSP-TV</a>
<br />
<br /></div>
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<b>Ingredients</b></div>
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<ul>
<li>6 cups Cornbread crumbled</li>
<li>7 slices dried white bread</li>
<li>8 tablespoons butter</li>
<li>2 cups celery, chopped</li>
<li>1 large onion, chopped</li>
<li>7 cups chicken stock</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon ground black pepper</li>
<li>1/4 cup sage chopped</li>
<li>1/2 cup parsley chopped</li>
<li>1 cup dry cranberry</li>
</ul>
</div>
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<b>Directions</b></div>
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<br /></div>
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1. Preheat oven to 350 degrees F.</div>
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2. In a large bowl, combine crumbled cornbread, dried white bread slices; set aside.</div>
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3. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.<br />
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4. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and parsley. Serve with turkey as a side dish.</div>
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Noel Clark (OAM'S MARKETING AND COMMUNICATIONS COORDINATOR)http://www.blogger.com/profile/05732600720189009634noreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-51868552747794619152013-11-12T14:03:00.000-06:002013-11-12T14:03:27.040-06:00Weekly Recipe #140: Roasted Cauliflower<br />
<i>By Nicole Beyer, University of Minnesota Medical Center, Fairview Dietetic Intern on rotation with Open Arms</i><br />
<br />
Growing up, my parents never had to tell me to eat my vegetables; vegetables were, and still are, some of my favorite foods. My all-time favorite vegetable is cauliflower. I love the crunch and the distinct flavor that it has when it’s served raw, but I especially love it when it’s roasted. In the fall and winter months it’s great to have a warm vegetable to add to your meal. Below is a quick and easy recipe that works well as a side dish for any meal. This recipe combines the distinct flavor of cauliflower with a pop of heat from red pepper flakes. The added cheese gives it an exceptionally rich flavor. <br />
<br />
Cauliflower provides ample amounts of many nutrients, including vitamin C, vitamin K, folate, vitamin B6, and potassium. The anti-inflammatory effects of some of the nutrients found in cauliflower are great for heart health and can help lower your risk of cancer. Cauliflower is also high in fiber, which is great for digestive health and helps keep you full. <br />
<br />
<br />
<b>Roasted Cauliflower</b><i>Adapted from: www.simplyrecipes.com<br />(Serves: 4)</i><br />
<br />
<b>Ingredients:</b>1 head of Cauliflower – cut into florets<br />
Lemon Juice from half a lemon<br />
1 tbsp. Olive Oil<br />
Salt and Black Pepper to taste<br />
2 tsp. Red Pepper Flakes<br />
¼ cup Parmesan Cheese – grated<br />
<br />
<b>Instructions:</b>1. Preheat the oven to 400ºF.<br />
2. In a large bowl, combine the cauliflower, lemon juice, olive oil, salt, pepper, and red pepper flakes.<br />
3. Cover a baking sheet with aluminum foil.<br />
4. Spread the cauliflower evenly on the baking sheet.<br />
5. Bake for 20-30 minutes, tossing occasionally, until the cauliflower is golden brown.<br />
6. Remove from the oven and sprinkle with parmesan cheese.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-6355688150515649092013-11-05T10:21:00.001-06:002013-11-05T10:22:23.470-06:00Weekly Recipe #139: Lawry's Pasties<i>By Andy Lakanen<br />Open Arms Dietetic Intern, University of Minnesota & The Emily Program</i><br />
<br />
Pasties (“pass-teez”) are a historic trademark of the Upper Peninsula. Coming from southern England, pasties were traditionally eaten by miners working in the Iron Range. Given their compact shape and nutritional density, they were the miner’s meal-to-go. Pasties are still a family favorite in the Upper Peninsula today. My grandmother has a pasty recipe she’ll probably take with her to her grave. She has been making delicious, football-sized pasties for as long as I can remember, and is fond of telling me that her son (and my uncle) used to be able to eat two of those monstrous, 12-16oz pasties in one sitting. Incredible!<br />
<br />
Pasties are nutritionally dense, and contain plenty of meat and potatoes, two Midwestern staples. Indeed, pasties can satiate even the largest appetites. Additionally, they contain carrots, onions, and rutabaga, all of which contain several essential nutrients, including vitamin C, an important antioxidant. One rutabaga can contain over one and a half times your daily value of vitamin C, and is also a good source of vitamin B-6, important in energy metabolism. And carrots are a valuable source of beta carotene – which is converted to vitamin A in your body, helping to maintain normal vision.<br />
<br />
<b>Lawry’s Pasties</b><br />
<i> (adopted from NPR.com)<br /> Recipe makes four pasties</i><br />
<br />
<b>Ingredients:</b><br />
<div>
<u>Crust<br /></u>2 cups flour<br />
2/3 cup shortening (Optional: use 2/3 cup lard)<br />
1/2 cup water<br />
Dash salt<br />
<br />
<i>Note: a frozen pastry crust, usually sold in square-shaped pieces, can also be used if you do not want to make your own pasty crust. Be sure to thaw these crusts before baking your pasties.</i><br />
<br />
<u>Filling<br /></u>3/4 lbs. ground chuck or cubed steak<br />
3 cups potatoes, diced<br />
1/3 cup carrots, diced<br />
1/3 cup onion, diced<br />
1/3 cup rutabaga, diced (optional)<br />
2 tbsp. dried parsley<br />
Salt and pepper to taste<br />
<br />
<b>Instructions:<br /></b> 1. Preheat oven to 400 degrees.<br />
<br />
2. Cut shortening into flour and salt, add water, and knead until well blended. Form into four balls and chill. Coat with plenty of flour and roll into circles.<br />
<br />
3. Mix all non-crust ingredients in a large bowl. Divide into four equal portions and place in center of each crust. Fold over and seal edges. You can seal the edges with a fork (like a ravioli) or simply fold over the edges with your fingers. Bake at 400 degrees for 50 to 60 minutes.<br />
<br />
<i>Note: if you bought a frozen pastry crust, you may want to “paint” an egg mixture (raw eggs) over the top of the pasties before baking with a brush. This will enhance the appearance and taste of the crust as it facilitates browning.</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-74070890859453154312013-10-29T12:07:00.002-05:002013-10-29T12:07:34.330-05:00Weekly Recipe #138: Baked Acorn Squash<i>By Andy Lakanen, Dietetic Intern, University of Minnesota & The Emily Program and on rotation with Open Arms</i><br /><br />My family in the Upper Peninsula of Michigan makes this classic dish regularly throughout the fall season. I enjoyed this sweet and savory squash even as a younger “Yooper” (Upper Peninsula native). Indeed, the only thing that can make giant leaf piles, beautifully changing colors, and one last dip into Lake Superior any sweeter is baked acorn squash for dinner.<br /><br />Don’t be fooled by the squash’s sweet taste; acorn squash contains more than a nut’s worth of nutritional value. It’s a great source of beta carotene, vitamin C, and vitamin A. Beta carotene is made into vitamin A in the body, which has important functions, including helping maintain normal vision. You’ll need adequate night vision, especially during spooky Halloween nights! Vitamin C is important for a number of bodily functions and acts as an antioxidant. Potassium also serves many functions in the body, functioning as an electrolyte.<br /><br /><b>Classic Baked Acorn Squash</b><i> (adopted from SimplyRecipes.com)</i><br />Ingredients <br />1 Acorn squash <br />1 Tbsp Butter <br />2 Tbsp Brown Sugar <br />2 Tsp Maple Syrup <br /><br /><div>
Optional: 1Tbsp honey <br />1 Tsp ground cinnamon <br />Dash of Salt <br /><br /><b>Instructions</b> <br /> 1. Preheat oven to 400°F.<br /><br />2. Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.<br /><br />3. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.<br /><br />4. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.<br /><br /> <br /><br /> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-13484102263875410062013-10-22T10:53:00.000-05:002013-10-22T10:53:19.636-05:00Weekly Recipe #137: Cauliflower Parmesan Fritters <i>By Alex Clough, University of Minnesota Medical Center – Fairview Dietetic Intern on rotation with Open Arms</i><br />
<br />
I have been one to find it hard adding vegetables into my diet on a daily basis so I prefer to find unique, fun, and easy ways to jazz them up. Cooking fritters is simple and can be modified in different ways such as replacing the cauliflower with broccoli or carrots and switching up the seasonings to satisfy your particular taste buds. <br />
<br />
Cauliflower is part of the cruciferous vegetable family and has a number of nutritional benefits. It is loaded with B vitamins, vitamin K and Omega 3 Fatty Acids, and is an excellent source of Vitamin C and Manganese which are antioxidants. Due to all of the vitamins and antioxidants, cauliflower has been known for its anti-inflammatory features, help with digestion, and its link to cancer prevention! <br />
<br />
<b><br />Cauliflower Parmesan Fritters</b><br />
<div>
<i>Adapted from smittenkitchen.com</i><b><br /></b><i>(Yields about 9 2inch fritters)</i><br />
<br />
<b>Ingredients:</b><br />
<div>
3 cups cauliflower (chopped)<br />
1 large egg<br />
½ cup all-purpose flour<br />
1/3 cup finely grated parmesan cheese <br />
1 small clove garlic (minced)<br />
½ tsp. Kosher salt, plus more to taste<br />
A pinch of red pepper flakes or several grinds of black pepper<br />
Olive oil for frying<br />
<br />
<b>Directions:</b><br />
- Cut off the large stems and cut the florets into 1 inch pieces.<br />
- Peel stems and slice into ½ inch lengthwise pieces. <br />
- Steam cauliflower until tender; boil water in a saucepan, add cauliflower simmer for about 5-6 minutes then set aside to cool.<br />
- In a large bowl beat the egg, add flour, cheese, garlic, salt, pepper, and semi cooled cauliflower and mash it all together (just enough so you can still see some chunks). Folding in the ingredients in the bowl after cauliflower is mashed. <br />
- Add seasonings to taste. <br />
- Heat a large skillet over medium heat and add cover the pan with olive oil (~ 2-3 Tbsp). <br />
- Scoop a 2 Tbsp. size mound of batter and drop it into the pan and flatten with spatula. <br />
- Repeat with the rest of the batter, flipping when the underneath is golden brown, cooking the other side until it is equally as golden brown. <br />
- Transfer to paper towels to drain the oil then to serving plate. <br />
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*To add protein try dipping the fritters in Greek yogurt; delicious!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-80757399042010325132013-10-15T13:59:00.000-05:002013-10-15T13:59:13.230-05:00Weekly Recipe #136: Asian Salmon Barley Soup<div class="separator" style="clear: both; text-align: left;">
<i>By Sara Patino, University of Minnesota - TEP Dietetic Intern, on rotation with Open Arms</i></div>
<br />At least once a year, my family and I stumble upon a scrumptious restaurant dish we can’t live without. One year, it happened to be a shockingly different, but oh so delicious, soup containing salmon and barley, and my parents frantically tried to recreate it. Luckily, they were able to identify the key ingredients in the soup and make a very similar dish for us all to enjoy. I actual prefer this soup to the original.<br /><br />This soup offers a lot of nutritional power. Salmon is known for its high content of Omega-3 fatty acids, which help to decrease cholesterol levels and protect against deterioration of one’s brain as it ages. Barley is high in selenium, which has been shown to reduce the risk of cancer.<br /><br /><br /><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2qsMHl1FVpwN5bo3uslpcUHasv0fjqDrm7z9DO-HTPygqOEOibzKvM-c7I28Lw66Yuw8MXkdm1e-QNCXZy4PZKYgF1rccDeJjwmoH9LTuxf9dELgpP32FWgZw6O-qcki48rtGaOMfEw/s1600/salmonbarley_blog.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2qsMHl1FVpwN5bo3uslpcUHasv0fjqDrm7z9DO-HTPygqOEOibzKvM-c7I28Lw66Yuw8MXkdm1e-QNCXZy4PZKYgF1rccDeJjwmoH9LTuxf9dELgpP32FWgZw6O-qcki48rtGaOMfEw/s320/salmonbarley_blog.png" width="320" /></a></div>
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<i><span style="font-size: x-small;">Photo courtesy: Sara Patino</span></i></div>
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<b><u>Asian Salmon Barley Soup </u></b><i> (Serves 3 people) </i> <br /><b> Ingredients:</b> 2 filets of wild Alaskan salmon<br />2 tbsp. tamari</div>
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1 long strand of shallot</div>
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1 tbsp. extra virgin olive oil</div>
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1 tbsp. sesame oil </div>
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<div>
1 cup barley<br /> 2 cups water<br /> Pinch of sea salt<br /> 1.5 inches of fresh ginger, peeled and shredded <br />32 oz. low sodium vegetable stock <br /></div>
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optional: cilantro<br /><br /><b>Directions:</b></div>
<div>
<b><br /></b> 1. Cut the salmon into pieces and take off the skin if desired. Place it in a bowl with the tamari, extra virgin olive oil, sesame oil, and the green sections from the shallot. Leave it covered for 30-60 minutes.<br /> 2. While salmon is marinating, cook the barley with the water and a pinch of salt. Cook until there is no more water. Once cooked add the ginger to the barley. <br /> 3. Add the vegetable stock to the barley and place the stove on low. When the stock has boiled for 5 minutes, add in the salmon mixture and the rest of the shallots (the white sections).<br /> 4. Cook on low for about 10 minutes or until the salmon is fully cooked. <br /> Optional: Garnish with cilantro.<br /><br /><br /><br /></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-90103426258611060662013-10-08T10:37:00.001-05:002013-10-08T10:37:21.207-05:00Weekly Recipe #135: Salad Olivieh<i>By Hamed Samavat, University of Minnesota- The Emily Program Dietetic Intern, on rotation last week for Open Arms</i><br /><div>
<i><br /></i>Without a shadow of a doubt, Salad Olivieh is my most favorite salad, and this is something that all of my family and friends know. Whenever there is a picnic or potluck party, my Salad Olivieh is there! It is strange that I hated it when I was a kid and my sister was always gladly taking my share to school for her lunch. It was only after I moved to the U.S. (about 6 years ago) that I fell in love with it. Needless to say, my mom cannot still believe this. </div>
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<br />Salad Olivieh originates from Russia where they call it “Salad Olivier”. We, as Persians, have adapted and changed its recipe to a great extent. The original salad could have contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, but we have replaced them with potato, egg, chicken, green pea, sour pickle, mayonnaise, and green onion. <br /> <br />You can make the chicken part at home, but it is usually simpler and faster if you buy the roasted chicken at a store like Rainbow, Costco, or Lunds. I love Salad Olivieh because it is yummy, easy to make, and makes you full for a main meal. <br /> <br /> <br /><b>Salad Olivieh (Persian Chicken, Potato and Egg Salad)</b><br /><i>(Adapted from www.thepomegranatediaries.com; Chronicles of Persian Cooking)</i></div>
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Serves 4-5<br /></div>
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<b>Ingredients:</b><br />4 medium pieces of roasted chicken breast<br /> 3 hardboiled eggs<br /> 3 medium potatoes, peeled <br /> 1 cup fresh or frozen green peas, cooked<br /> 2 green onions, sliced (only the green parts)<br /> 1 cup diced sour pickles <br />1 cup mayonnaise <br />Salt and pepper, as needed<br /><br /><b>Instructions:</b><br /><ol>
<li>Put the potatoes in a pot half-full with boiling water. Let the potatoes cook for 30 minutes on a medium heat or until they are well cooked. Drain and let cool. Peel them completely and grate into small parts.</li>
<li>Place the eggs into a small saucepan half-full with cold water. Bring it to boil and let it hard boil for 10 minutes. Drain and let cool. Peel and grate them into small parts.</li>
<li>Grate the pickles into small pieces, and thinly slice green onions.</li>
<li>Remove the meat off the roasted chicken, and turn them into small pieces by your hands.</li>
<li>Add everything together in a large bowl.</li>
<li>Add the mayonnaise, 1 tsp salt and 1/2 teaspoon pepper. Gently mix.</li>
<li>Leave in the fridge for one hour to chill. Enjoy!</li>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-91360146868328646022013-10-01T12:52:00.002-05:002013-10-01T15:17:56.222-05:00Weekly Recipe #134: Lentil Salad<div class="separator" style="clear: both; text-align: left;">
<i>By Sara Patino, University of Minnesota — TEP Dietetic Intern on rotation with Open Arms of MN</i></div>
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<i>Lentils were always one of my favorite foods growing up. My family is from Colombia where beans and legumes are staples. My parents moved to the U.S. about 23 years ago and have been experimenting with their recipes ever since. Back in Colombia, lentils are usually cooked into a soup typically containing potatoes, carrots, and chicken. But my family was ready to try out a new way of preparing them that would make it easier to eat lentils during the summer months. This is when my dad decided to make them into a salad that would be quick, easy, and could serve as lunch for the majority of the work week. <br /><br />Not only do lentils hold a special place in my heart, but they also help my heart stay strong and healthy. Lentils are high in fiber, which helps to stabilize blood sugar levels, prevent constipation, and lower cholesterol.<br /><br />Below is a recipe that will provide you with awesome health benefits and satisfy your taste buds!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3C8hGqVojUeNGz6i14aUeqRVYFP2tK3pFoWqQvO0fJOfYvcoyBsRPecXuHtCpUkzLReEm6GGjhhkJ9I-yONZL8Sds-ElsNjWL21T_uZIqs2won-4L3UxV9HkgrA-JD2Jx28NHiIZO5U/s1600/lentilsalad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3C8hGqVojUeNGz6i14aUeqRVYFP2tK3pFoWqQvO0fJOfYvcoyBsRPecXuHtCpUkzLReEm6GGjhhkJ9I-yONZL8Sds-ElsNjWL21T_uZIqs2won-4L3UxV9HkgrA-JD2Jx28NHiIZO5U/s400/lentilsalad.png" width="400" /></a><br />
<div style="text-align: center;">
<i><span style="font-size: x-small;">Photos courtesy: Sara Patino</span></i></div>
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<b>Lentil Salad </b><br />
<i> (Serves 3 if main dish, 5 if side dish) </i><br />
<br />
<b> Ingredients:</b><br />
1 cup French lentils<br />
2 1/2 cups of low sodium vegetable stock<br />
1/2 cup barley<br />
2 cups water<br />
1/2 brown rice<br />
Sea salt<br />
Vegetables [(all are optional and may be replaced by any vegetable of your choosing: peas, corn (I used Peruvian corn), carrots (shredded length wise), cucumber (diced into small squares, etc.)]<br />
1 bunch parsley<br />
6 chopped kalamata olives <br />
1/2 large red onion diced into squares<br />
2 tbsp. extra virgin olive oil<br />
1 tsp. apple cider vinegar<br />
1 tbsp. grated fresh turmeric <br />
<br />
<b>Directions:</b><br />
1. Cook the French lentils in the vegetable stock until the stock has completely evaporated. <br />
2. Cook the barley and brown rice in the water with a pinch of sea salt until the water has completely evaporated. <br />
3. While completing #1, steam the vegetables of your choosing. In this salad, the vegetables that were steamed were the peas and corn. <br />
4. Chop the bunch parsley and the kalamata olives, shred the carrots and dice the cucumbers and onions.<br />
5. Mix the lentils, brown rice, and barley together with the steamed vegetables and set aside. Mix the parsley, kalamata olives, carrots, onions and cucumbers in a separate bowl. <br />
6. To the bowl containing the parsley add the extra virgin olive oil, apple cider vinegar, a dash of both sea salt and pepper, and the turmeric. Mix well.<br />
7. Once the lentils, brown rice, and barley cooled, mix both bowls together. Allow the flavors to spread among all the ingredients.<br />
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<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-9008119552435694342013-09-24T12:24:00.000-05:002013-09-24T12:32:21.583-05:00Weekly Recipe #133: Vegan Almond Biscotti<i>by Jessica Lahrs, Open Arms Client Services Assistant and volunteer St. Joseph Worker. </i><br />
<i><br /></i>
<i>I decided to make this recipe as a surprise for the women I live with. Who doesn’t want to wake up and have cookies with their coffee? These lasted all about two mornings in my home. That is what happens when you put seven young women in one house! </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyxCnbOa2Fpauy61ChyphenhyphenyViyKxjGJC5UE8qfKDDE_QtYgce4sR7mRSW8f5KOdBbhq1hg9pgQUWa2CJWNOeUcssfLw_yc28clRpCoP79p_MwyI_w5p80wqhEUy8fFDNx_eexjY4_aDwbsw/s1600/biscotti.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyxCnbOa2Fpauy61ChyphenhyphenyViyKxjGJC5UE8qfKDDE_QtYgce4sR7mRSW8f5KOdBbhq1hg9pgQUWa2CJWNOeUcssfLw_yc28clRpCoP79p_MwyI_w5p80wqhEUy8fFDNx_eexjY4_aDwbsw/s400/biscotti.png" width="298" /></a></div>
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<i><span style="font-size: x-small;">Photo courtesy: Xanthia, Food.com</span></i></div>
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<br />
<b>Vegan Almond Biscotti</b><i><br /><a href="http://www.food.com/recipe/vegan-almond-biscotti-32416" target="_blank">Adapted from Food.com</a><br />(40 Servings)</i><br />
<i><br /></i>
<b>Ingredients:</b><br />
1 1/2 cups whole wheat pastry flour<br />
1 1/2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
1 cup unbleached cane sugar<br />
3/4 cup smooth unsweetened applesauce<br />
1-3 tablespoon vegetable oil<br />
2 teaspoons vanilla extract<br />
1 teaspoon almond extract<br />
1 1/2 cups almonds, chopped<br />
<br />
<br />
<b>Instructions:</b><br />
1. Preheat oven to 325°F and lightly spray two cookie sheets. (I didn’t have non-stick spray so I used Earth balance butter on the pans to keep the cookies from sticking)<br />
<br />
2. In a large bowl, combine together the flours, baking powder, and salt. <br />
<br />
3. In a medium bowl, whisk together the sugar, applesauce, oil (1TBS for a hard biscotti, 2-3 TBS for a softer biscotti), and extracts.<br />
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4. Stir the sugar mixture into the flour mixture, add the almonds; finish mixing with your hands. <br />
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5. With floured hands, shape the dough into two 3-inch wide “logs” about ¾ inch thick, with the ends squared off. (Floured hands are key because the mixture is very sticky!)<br />
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6. Place these on the cookie sheets and bake for about 25 minutes. <br />
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7. Remove the pans and reduce the oven heat to 300°F.<br />
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8. Cool the logs on a rack for around 15 minutes<br />
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9. Cut the logs carefully with a sharp knife straight across into ½ inch wide slices. <br />
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10. Place the slices cut side down on the cookie sheets and bake 5-10 minutes, or until golden on the bottom. <br />
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11. Turn the slices over and cook 5-10 minutes more, or until golden on bottom. <br />
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12. Let them cool and enjoy them with a hot cup of coffee or plain!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-35983538648568123402013-09-17T12:49:00.001-05:002013-09-17T12:49:20.011-05:00Weekly Recipe #132: Spinach Zucchini and Potato Soup<div class="separator" style="clear: both; text-align: left;">
<i>by Jessica Lahrs, Open Arms Client Services Assistant and volunteer St. Joseph Worker. </i></div>
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<i>I made this recipe last night for eight people. It was a big hit even among the picky eaters. It is a nice soup because I was able to set out a plethora of seasonings and people could flavor it anyway they wanted ((people at my house mainly chose Sriracha (hot sauce)). I paired it with some baguettes for dipping. If you are looking for a creative way to use up your garden's zucchini give this a try! </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXVGteCoU4d_1NOSzxO09Uv7MHuYY6nYPgerYYRfiIZYHrayWFLGfv01ffLgspXkYo45q51ROjatrgFo1ZDIL9DZo5ALpyNOj2wBdrDvddqostit5sm27re2fhVHUdYjwOpvvcloCQwg/s1600/recipe_soup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXVGteCoU4d_1NOSzxO09Uv7MHuYY6nYPgerYYRfiIZYHrayWFLGfv01ffLgspXkYo45q51ROjatrgFo1ZDIL9DZo5ALpyNOj2wBdrDvddqostit5sm27re2fhVHUdYjwOpvvcloCQwg/s400/recipe_soup.png" width="400" /></a></div>
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Photo by<i> Jessica Lahrs</i></div>
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<b>Spinach Zucchini and Potato Soup</b><br />Adapted from <a href="http://www.101cookbooks.com/archives/spinach-and-zucchini-soup-recipe.html" target="_blank">101 Cookbooks</a><br />(Servings 10)<br /> <br /><b>Ingredients </b>7 ½ tbsps extra virgin olive oil <br />5 cloves garlic, chopped <br />4 medium onions, roughly chopped <br />3 pinches salt <br />4 medium potatoes, loosely chopped <br />3 medium zucchini, loosely chopped <br />10 cups vegetable stock <br />9 oz. package fresh spinach <br />2 ½ cups cilantro, loosely chopped <br />¼ cup lemon juice, or to taste <br /><br /><br /><b>Instructions:</b>1. In a large pot pour in the olive oil and place over medium heat.<br /><br />2. Once the oil is hot, but not smoking, add the garlic and onions and sauté for a few minutes along with a pinch of salt. Just until they soften up a bit.<br /><br />3. Stir in the potatoes and zucchini. Then add the vegetable stock. Bring to a simmer and cook until the potatoes are soft. This will take between ten and fifteen minutes. <br /><br />4. Add the spinach and stir until they wilt. This will only take about ten seconds. Then add the cilantro.<br /><br />5. Next step is to puree the mixture. A hand blender would be easiest, but I don’t own one so I used my blender. Blend the mixture until it is smooth. <br /><br />6. Add lemon juice and salt to taste. <br /><br /><i><br />**This soup goes well with many different seasonings. I added a little Sriracha (hot sauce) to mine to give it a little kick. Since it is mainly vegetables it can be flavored anyway you like, go ahead and be creative!</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-60167403752313871942013-09-10T10:20:00.000-05:002013-09-10T10:24:44.002-05:00Weekly Recipe #131: Mexican Lentil Stew<i>by Jessica Lahrs, Client Services Associate and volunteer St. Joseph Worker. She's a graduate from Creighton University in Omaha, Nebraska.<br /><br />I found this stew on a budget recipes website. I adore making soups and stews because they are easily adaptable to whatever you have in your cupboard. This recipe yields a lot of product so be warned! You might want to cut it back if you do not like a lot of leftovers. I also paired it with a leftover baguette baked at Open Arms. It was perfect for soaking up the left over broth. Tortilla chips also go perfect with this dish</i>.<br />
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<i>Photo by Jessica Lahrs</i><br />
<span id="goog_2010015609"></span><span id="goog_2010015610"></span><br />
<b>Mexican Lentil Stew</b><br />
<i>Adapted from <a href="http://www.budgetbytes.com/2009/12/mexican-lentil-stew/">Budget Bytes</a><br />(12 servings)</i><br />
<i><br /></i>
<b>Ingredients:</b>2 cups dry red lentils (brown works too)<br />
2 Tbsp olive oil <br />
1 medium onion, finely chopped <br />
6 stalks celery, finely chopped<br />
4 cloves garlic, minced <br />
4 large carrots, finely chopped<br />
1 cup of corn<br />
Two 14.5 oz. cans fire roasted diced tomatoes <br />
4 cups vegetable broth <br />
¼ tsp each paprika and cumin <br />
1 tsp each chili powder <br />
10-15 dashes hot sauce <br />
2 medium limes <br />
1 bunch cilantro <br />
<i>* Vegetables can be swapped for whatever you have. I added in the corn and carrots on my own because we had them in the house. </i><br />
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<b>Instructions:</b><br />
1. In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.<br />
2. While the lentils are cooking, begin the stew. Finely dice the onions and cook over medium heat in 2 Tbsp of olive oil. While the onions begin to cook, finely dice the garlic and add to the pot. <br />
3. While the onions and garlic cook, finely chop the celery and then add to the pot. Cook the onions, garlic and celery until they are soft but not brown. <br />
4. Once the onions, garlic and celery are soft, add the cans of diced tomatoes, carrots, corn, vegetable broth, paprika, cumin, chili powder and the hot sauce. Continue to cook over medium heat until hot. <br />
5. At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well. <br />
6. Once the entire mixture is hot, add a handful of chopped cilantro and season (hot sauce or salt and paper) to taste.<br />
7. Cook the stew until the carrots are soft. The cooking time can vary with your taste and texture preferences. <br />
8. Add the juice of the limes to the pot or serve the bowls of stew with a wedge of lime. (I did both because I love the hint of lime in food.)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-72173950416914380692013-09-03T13:39:00.000-05:002013-09-03T13:39:36.287-05:00Weekly Recipe #130: Rossi Cannoli's<i>This recipes come from Ashley Majer, a nutrition student at St. Catherine University. Ashley became involved with Open Arms last fall when her Food Service Management class participated each week in our morning pack-out. Since then, she's continued volunteering in the kitchen, at the farm and by submitting some of her favorite recipes, like this one below.</i><div>
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<b>ROSSI CANNOLIS</b><br />
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<b>For Shells: </b><br />
1 cup all-purpose flour plus any needed for dusting <br />
3 tablespoons sugar <br />
¼ cup melted butter <br />
1/4 teaspoon cinnamon <br />
2 tablespoons sweet Marsala wine <br />
3 eggs<br />
1 large egg white, whipped <br />
About 3 cups coconut oil for frying<br />
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Cannoli tubes<br />
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<b>For Filling:</b><br />
1 cup powdered sugar<br />
1 pint whole milk ricotta cheese<br />
1 tablespoon almond extract<br />
¼ cup blanched slivered almonds<br />
¼ cup unsalted pistachios<br />
¼ cup heavy whipping cream<br />
Maraschino cherries<br />
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<b>Preparation of shells:</b><br />
In a large bowl mix together the sugar, cinnamon, butter and marsala. Add eggs. Slowly add four to the bowl kneading with hands till smooth. Cover the dough and chill for 30 minutes.<br />
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On a lightly flour dusted surface, roll the dough very thin and cut out 4 inch circles. Wrap the circles around the cannoli tubes sealing the ends by slightly finger dabbing with the egg white. Deep fry the dough on the tubes in the coconut oil until golden brown and set on paper towel to cool.<br />
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<b>Preparation of filling:</b><br />
Remove the shell from pistachios. Crush the pistachios and almonds as fine as possible. <br />
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In a large bowl stir together the ricotta and sugar until mixed. Add almond extract, almonds and pistachios to the bowl and stir together. Add the whipping cream last as to not over whip. Let the mixture chill for 30 minutes. <br />
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<b>Assembly:</b><br />
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Squeeze the filling mixture into your shells. Blot the maraschino cherries to remove excess red liquid, then add cherries to the ends of the canonoli for garnish. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-24912431925802976822013-08-26T11:55:00.002-05:002013-08-26T11:55:50.587-05:00Weekly Recipe #129: Garden Fresh Pico<i>by Leah Gramlow. Leah is a dietitian and volunteer at Open Arms for various client related projects. She is looking forward to beginning the Oregon State University’s MPH program for Health Promotion and Health Behavior this fall.</i><div>
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I use this pico on top of just about everything I eat including tortilla chips, beans and rice, fish tacos, and eggs. It adds color and flavor, not to mention tons of healthy naturally occurring vitamins and minerals. Cilantro, scallions, and coriander are beneficial for digestive health and immune function; and those sweet, delicious tomatoes are high in vitamin C and vitamin A (important for cell regeneration, including skin cells!) <br />
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This pico is even more satisfying when you use ingredients from your garden or from a local farmer. Tomatoes, cilantro, and scallions are staples in my garden. If they are not ready to harvest in my own garden, I purchase organic, and sustainably grown ingredients from the local coop or farmer's market. <br />
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<span style="font-style: italic;">EDITORS NOTE: This week's recipe is all about eating without turning on your oven. Pair this with some blue corn tortilla chips, a large icy glass of fizzy water, a lawn chair set inside a kiddie pool, some fun music and you'll be all set.</span></div>
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<b>Garden Fresh Pico </b><br />
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<b>Ingredients:</b><br />
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2 cups grape tomatoes or cherry tomatoes <br />
4-5 scallions<br />
1 handful of fresh cilantro <br />
1 Tbsp. coriander <br />
2 tsp. cumin <br />
1 tsp. smoked paprika <br />
1 tsp. salt <br />
1 lime – zested and juiced <br />
1 Tbsp. olive oil <br />
<br />
<b>Instructions:</b><br />
<ol>
<li>Wash the tomatoes, scallions, cilantro, and lime under cold running water. </li>
<li>Dice tomatoes and set aside in a medium sized bowl. </li>
<li>Thinly slice scallions on the diagonal, and add them to the tomatoes. </li>
<li>Remove some of the larger, thicker stems of cilantro, and discard. Chop up the cilantro (some remaining stems are okay as long as they are chopped small enough. It adds a little extra texture!) </li>
<li>Add the cilantro, coriander, cumin, smoked paprika, and salt to the tomato and scallion mixture. </li>
<li>If you have a small grater, zest the limes before cutting them. The zest will add more flavor if you choose to add it. Then cut and squeeze the lime over your mixture. </li>
<li>Finally, stir all the ingredients up until the ingredients look evenly distributed. Drizzle olive oil over the mixture, cover, and let sit in the fridge for at least an hour before serving so the flavors can develop.</li>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-11425411813459097882013-08-20T10:56:00.000-05:002013-08-20T16:21:35.356-05:00Weekly Recipe #128: White Bean & Tomato Salad<i>By Rylee Ahnen, University of Minnesota Nutrition Major </i><br />
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<i><br /></i>I don’t know about you, but I am often torn between my love of salad and being tired of eating a pile of iceberg lettuce. Well fear not! I’ve found a new salad that is quick and easy to make (just plan some time to marinate the shallots!), delicious, and fantastically cool during the warm summer afternoons. Better than that, it’s healthy too. The cannellini beans contain lots of fiber, protein, and iron while the tomatoes provide vitamins A & C.<br />
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A fresh new salad is just a few quick steps away. Enjoy as a side to a meal or as a small meal on its own. <br />
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<b>White Bean & Tomato Salad</b><br />
<i>Adapted from www.blue-kitchen.com</i><br />
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<b>Ingredients:</b></div>
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½ cup shallot (Finely chopped)</div>
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2 Tbsp red wine vinegar<br />
3 medium tomatoes<br />
1 15-ounce can cannellini beans (drain & rinse)<br />
½ cup basil (torn)<br />
½ cup extra virgin olive oil<br />
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<b>Directions:</b><br />
1. In a large bowl combine chopped shallots and red wine vinegar. Set aside to marinate for 30 min – 2 hours<br />
2. Core the tomatoes and cut into 1 inch cubes. Add to the same bowl as the marinated shallots.<br />
3. Add cannellini beans, basil and olive oil.<br />
4. Salt and pepper to taste.<br />
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5. Gently toss, and serve.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-10845897430897359942013-08-13T11:17:00.002-05:002013-08-13T11:17:23.980-05:00Weekly Recipe #127: Lime Dressed Slaw<i>by Leah Gramlow. Leah is a dietitian and volunteer at Open Arms for various client related projects. She is looking forward to beginning the Oregon State University’s MPH program for Health Promotion and Health Behavior this fall.</i><br />
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This salad is the perfect crunchy side to any meal. On top of that, it is really easy to prepare. It pairs beautifully with rice and black beans, chicken or fish tacos. If you end up with leftovers, use it up for breakfast the next day by sautéing a single portion for 3 minutes and serve with eggs cooked to your preference. I always choose sunny side up served right on top, so I can break the yolk and mix it in.<br />
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In addition, red cabbage is a good source of anthocyanins- a compound that can play a preventative and therapeutic role in inflammation and disease management.<br />
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<b>Lime Dressed Slaw</b><br />
<i>4 servings</i><br />
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½ small red cabbage</div>
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3 large carrots<br />
3 scallions<br />
½ jalapeño<br />
1/2 cup finely chopped cilantro<br />
zest and juice of 2 limes<br />
2 Tbsp olive oil<br />
¼ tsp salt<br />
¼ tsp pepper<br />
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<b>To prepare:</b><br />
Wash all produce under plenty of cold running water. Finely chop cabbage lengthwise to make ribbons, and place in a large mixing bowl. Grate or julienne carrots, whichever you prefer, then add to the bowl. Thinly slice scallions crosswise, discarding or composting the thicker, dark green part. Add sliced scallions to the bowl. Finely mince jalapeno and cilantro and mix into the bowl, until all ingredients are evenly distributed. In a separate bowl whisk together lime zest, juice, salt and pepper. Pour the dressing over the salad and mix in well.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-59237588937188329732013-08-05T15:18:00.002-05:002013-08-06T10:21:28.813-05:00Weekly Recipe #126: Quick Snack Energy Cookies<div class="MsoNormal" style="line-height: normal;">
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<i>Over the coming weeks, the recipes come from Ashley Majer, a nutrition student at St. Catherine University. Ashley became involved with Open Arms last fall when her Food Service Management class participated each week in our morning pack-out. Since then, she's continued volunteering in the kitchen, at the farm and by submitting some of her favorite recipes, like the one below.</i></div>
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<i>This recipe is a favorite of hers when she's busy with work and school. </i></div>
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<b>QUICK SNACK ENERGY COOKIES</b><br />
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Ingredients:<br />
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· 3/4 cup wheat germ<br />
· ¾ cup whole wheat flour<br />
· 1 cup rolled oats<br />
· ½ cup non fat dry milk<br />
· ½ cup butter<br />
· 1 egg<br />
· 1 teaspoon vanilla<br />
· 1 cup honey<br />
· ¼ cup apple juice<br />
· 1/2 cup craisins<br />
· ½ cup coconut meat, shredded<br />
· 1 cup carob chips<br />
· 1/3 cup sunflower seeds<br />
· 1 Tablespoon coconut oil<br />
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Preparation: <br />
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Preheat oven to 350’F and use oil to cover cookie sheet. In a medium bowl stir together the wheat germ, whole wheat flour and non fat dry milk. In a large bowl mix together the butter, egg, vanilla, honey, apple juice and slowly add mixture from other bowl mixing completely. <br />
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Mix in oats, carob chips, sunflower seeds and coconut shreds. With slightly damp hands roll dough into one inch balls and place on cookie sheet leaving three inches of cooking space between. Cook for 16 minutes or until golden brown and let cool.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-17773427934550675242013-07-30T11:56:00.003-05:002013-07-30T11:56:48.129-05:00Weekly Recipe #125: Garden Fresh Green Tomato Pie
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<i>Over the coming weeks, the recipes come from Ashley Majer, a nutrition student at St. Catherine University. Ashley became involved with Open Arms last fall when her Food Service Management class participated each week in our morning pack-out. Since then, she's continued volunteering in the kitchen, at the farm and by submitting some of her favorite recipes, like this one below.</i></div>
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<b>Garden Fresh Green Tomato Pie</b></div>
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<b>Ingredients:</b><br /><br />Filling<br /><br />· 5 -7 medium green tomatoes<br />· 2 small red apples<br />· 2 tablespoons lemon juice<br />· 1/2 teaspoon salt<br />· 1 cinnamon stick<br />· 3/4 cup brown sugar<br />· 1 tablespoon granulated sugar<br />· 2 tablespoons cornstarch<br />· 1 tablespoon unsalted butter<br /><br />Pie crust<br /><br />· 2 cups flour<br />· 1/4 teaspoon salt<br />· 1 1/2 teaspoon sugar<br />· 1 cup solid vegetable shortening<br />· 1/2 cup ice water<br /><br /><b>Preparation:</b><br />Prepare pie crust by mixing together salt flour and sugar. Knead in vegetable shortening while slowly adding water. Once mixed thoroughly, wrap in plastic wrap and place in fridge for a hour while preparing filling. <div>
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Wash and slice green tomatoes and apples and put in sauce pan with salt, cinnamon stick and lemon juice. Cook tomato mixture over low heat, constantly stirring. Combine brown and granulated sugar and cornstarch; stir into tomato mixture. Cook the mixture until saucy while still having chunks. Add butter while continuing to stir. Once butter is melted and combined, remove from heat, and let stand to cool while preparing pie pan.</div>
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<br /> Remove pie dough from fridge and set aside ¼ of your ball. Roll out the larger dough ball and line a 9 inch pie pan. Pour in tomato mixture.</div>
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Roll out the smaller dough ball for the top of your pie (you could also cut it into strips), cover and seal edges. If the top is solid, cut several small slits in crust to allow steam to escape. </div>
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Bake at 435° for 35 to 45 minutes, or until golden brown.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4991540126842168343.post-79203922368404969782013-07-23T09:37:00.002-05:002013-07-24T15:05:12.706-05:00Weekly Recipe #124: Savory Breakfast BreadOpen Arms chef, Rita Panton, designed this delightful breakfast bread for our clients during the last rotation of menus. The results are pouring in: EVERYONE LOVES IT. We've had such an overwhelming response for the recipe, we're including it here.<br />
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<b>Savory Breakfast Bread </b><br />
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1 cup butter <br />
1 cup sugar <br />
4 eggs <br />
1 can (15 oz) creamed corn <br />
1/2 cup scallions, finely chopped <br />
1 cup shredded cheddar or monterey jack cheeses <br />
1 cup all purpose flour <br />
1 cup cornmeal <br />
1/2 tsp salt <br />
4 tsp baking powder <br />
1/2 bacon, minced <br />
1/2 green chilies, minced (optional) <br />
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<i>**ADDENDUM: the last two ingredients are as follows**<br />1/2 cup bacon, cooked and minced</i><br />
<i>1/2 cup green chilies, minced (optional)</i><br />
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Preheat oven to 300 degrees F. Lightly grease a 9x13 inch baking dish. <br />
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In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, cheeses, scallions, chilies & bacon.<br />
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In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. <br />
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Bake in preheated oven for 1 hour, until a toothpick comes out clean.Unknownnoreply@blogger.com3