Thursday, April 30, 2009

Dine Out For Life

Today only! Dine out at participating locally owned restaurants and a portion of the proceeds goes to support The Aliveness Project.

List of Participating Restaurants

The Aliveness Project

Wednesday, April 29, 2009

Food Find: Egg Salad

Have you ever heard egg salad described as light? Well, brace yourself. I've found one! On a tip from a neighbor, I sauntered over to Fireroast Mountain Cafe in the Longfellow neighborhood of South Minnie. She had praised their Dilled Egg Salad Sandwich and since I value her foodie sense, I knew she wouldn't steer me wrong. I also found out it is one of the most popular menu items. Loads of fresh dill gives their egg salad a light, springy favor. Served up on whole grain bread that has a touch of sweetness, it is the perfect Spring lunch. And, their location is so close to light rail and the bike trails that you could easily work off the egg salad by getting there under human power. If you like egg salad, I urge you to give it a try. They also have an eclectic menu of burritos, tamales and coffee fare... all made in house with local, organic ingredients!

Fireroast Mountain Cafe
3800 37th Ave. South
Minneapolis, MN 55406

Monday, April 27, 2009

Ingredient: Vidalia Onion

n. [vĭ-dāl'yə] a sweet, yellow onion grown in specific counties of Georgia as defined by state law.

Ah, Vidalia Onions. Growing up in Florida we had an abundance of them. And Sunday Dinner wasn't complete without some Vidalia Onion Relish to slather on meat + veggies. Vidalias are just starting to make their appearance in Minnesota this week, so I would assume the rest of the country will be seeing them pop up soon. These onions are so sweet and mild, you're not soon to forget them. Great on burgers, they also make for some spectacular caramelized onions. Be forwarned: Vidalia Onions don't store well, so use them quickly!

Check back for a recipe on Friday....

Thursday, April 23, 2009

Recipe: Cumin Raisin Quinoa

This nifty salad makes use of this week's ingredient, as well as last week's (cumin). How convenient! I say salad, because I serve it cold on my menu, but it is just as good warm and therefore would be a terrific side dish.

Cumin Raisin Quinoa
serves 4-6 as a side

1C quinoa
2C veggie broth/water
1T cumin
1/4c golden raisins
1 small yellow onion, diced
olive oil
fresh cilantro for garnish

saute onions in oil until translucent
add cumin and stir to coat
add quinoa + raisins
add water/broth and bring to boil
reduce heat + let simmer 10-15 minutes or until water is absorbed.
stir in cilantro

Wednesday, April 22, 2009

Food Find: CSA Fair

There is nothing like a box of farm fresh vegetables delivered throughout the summer! CSA (Community Supported Agriculture) allows you to buy a 'share' of the harvest from a local farmer, giving them the financing to grow the crop and giving you infinite joy in the kitchen. It's also cheaper on the pocketbook. I was surprised at how much value there is in that box of organic veggies!

For you interested Twin Citians, the Seward Co-Op is having their annual CSA Fair this weekend. You can get more information here.

If you live in other parts of the country, you can find a local CSA near you from!

Sunday, April 19, 2009

Ingredient: Quinoa

n. [keen-wah] an ancient grain native to South America, namely Peru

Quinoa is an exceptional grain that has been around for about 6,000 years or so. It is highly valued for its nutritional content, as it is a complete protein (contains all essential amino acids). It is relatively quick-cooking and can take on loads of flavors. Perfect for vegetarian meals, salads and sides! Quinoa is also gluten-free and can be used in baking.

Friday, April 17, 2009

Recipe: Honey Lime Vinaigrette

The warm weather has me screaming for salads, and this little dressing is easy, versatile and oh so yummy! The cumin adds an earthiness to the zingy citrus.

Honey Lime Vinaigrette
approx. 1/4c dressing

juice of 1/2 a lime
1t cumin

1T honey

1-2 T canola oil

mix all with whisk and adjust seasoning as needed

copyright 2009, Molly L. Herrmann

Wednesday, April 15, 2009

Food Find: Foodoro

Wow. Just, wow.

A fantastic site for foodies to drool all the live long day. Food porn, if you will. An amazing array of artisanal foods on one website, just waiting for your order. Heirloom Lentils or Abalone steaks, anyone?

Foodoro website

Friday, April 10, 2009

Ingredient: Cumin

n. [KUH-mihn] An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Available in ground or as whole seeds, the "seeds" are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean, cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Latin cuisines, and is one of the main ingredients in curry powder.

I love to use cumin when I cook black beans. We'll post a yummy recipe on Friday!

Recipe: Zen Bars

Whoa. Where did this week go? As promised, here is a tasty way to use crystallized ginger. Recipe adapted from Makes approx. 24 bars.
12 tablespoons unsalted butter (1 1/2 sticks), melted
3 1/2 cups graham cracker crumbs
1/3 cup finely chopped candied ginger
1 1/3 cups sweetened flaked coconut
6 ounces carob chips
1/4 cup white sesame seeds
1 (14-ounce) can sweetened condensed milk
Heat the oven to 350°F and arrange a rack in middle. Coat a 13-inch-by-9-inch baking dish with butter and line with parchment paper; set aside. Combine butter and graham cracker crumbs in a medium bowl and mix until moist throughout. Sprinkle over bottom of baking dish and press down lightly to form an even layer; set aside. Combine almonds and candied ginger in the bowl of a food processor and pulse until pieces are pea-sized, about 20 times. Add coconut and pulse a few more times until coconut is oat-sized. Evenly sprinkle carob chips over graham cracker crust followed by ginger-nut mixture. Top with sesame seeds then drizzle sweetened condensed milk evenly over top. Bake bars until golden brown around edges and springy to the touch, about 25 to 30 minutes. Let cool completely before slicing.

Wednesday, April 8, 2009

Food Find: 1st Cup Cafe

I recently met the owner of 1st Cup Cafe, an Ethiopean coffee house in South Minneapolis, and he was telling me about their homemade chai. Well, being such a tea drinker I just had to give it a try, which is what I did this morning. And I have to say, the chai is excellent. Quite a find, actually, Bright with cardamom and sweetended with milk it was just what I needed. Definitely worth a visit.

Located in South Minneapolis off of Minnehaha Ave. between Cub Foods + Target.

(612) 735-8801
2740 Hiawatha Ave
Minneapolis, MN 55407

Tuesday, April 7, 2009

Ingredient: Crystallized Ginger

[n.: strips of ginger root cooked in syrup and coated with granulated sugar]

I have always been a fan of ginger. I love its sweet + spicy kick. Of late, I have been infatuated with the crystallized version. Adding a yummy exotic twist to baked goods, it can just as easily be eaten on its own... which is why I always buy two boxes. Crystallized Ginger can be pretty pricey, so look for it in the Asian food section of your grocery store. I found it for a full $8 (!) less than on the spice aisle! Add it to your favorite chocolate chip cookie or banana bread recipe, or jazz up your oatmeal. It's super versatile!

Stop back for a delicious recipe using Crystallized Ginger on Friday!

Thursday, April 2, 2009

Organic Haven

Growing up on a farm in Central Florida definitely had its perks. We always had lots of fresh fruit and vegetables year-round, as well as the pleasure of picking some ourselves. Now our visits home are a treat for our little boy as he samples the strawberries and citrus in winter and cantaloupe and watermelon in summer.

I've find a bit of grown-up happiness in The Corner Store that has been open in my little hometown of Plant City, Florida for about a year or so. They are bringing organic and all natural ingredients to the forefront in a hip little store and deli. I had the pleasure of eating there twice this trip (I do have to visit a few other places while in town), and thought you might enjoy a peek at their produce. Since Minnesota is not quite into Farmer's Market season, here's a preview of what is (hopefully!) just around the corner (click on the slideshow function)... and try to visit if you're in town!