Archive for September, 2010

Fresh Salads for your health

September 23, 2010

Today I had the pleasure of stepping into Earth-n-Eats produce truck. Samuel stops by every Thursday like clock work and the produce selections are simply incredible. From micro mixed greens including micro mustard greens, along with baby eggplants, the selections offered included some of the most delicious baby heirloom tomatoes I’ve ever tasted. what follows are three salads made with these fresh ingredients that are both colorful and flavorful.

The first salad was a snap pea salad with rough bias cut celery, fresh sliced radishes and pencil tipped asparagus. I made a Sesame ginger dressing with some fresh grated ginger, and sesame oil, a little bit of sugar and added a touch of fresh cracked black pepper and coarse sea salt. Very simple, and easy to make.

The second salad was fresh broccoli and cauliflower with grilled tofu and smoked Jalapeno cheese with sliced fresh mixed red and green sweet peppers. I made a nice honey red wine vinaigrette dressing with cracked black pepper and salt and touch six pepper blend for a little kick.

The last salad I made was using fresh heirloom baby tomatoes, sliced smoked Italian cheese, baby grape tomatoes and oil and vinegar with some minced garlic.

Fresh ingredients right off the farm, made fresh daily, can’t get any better than that!


WHAG-25, Tribute to Nikki Burdine

September 21, 2010

We will be creating some special recipes for Nikki Burdine’s last day at WHAG-25. She is leaving for a weekend Anchor job in KY. So stay tuned for her special recipe, that will be made on air, and later published in the Herald-Mail.

WHAG-25 Live at Noon, Salads for your health

September 15, 2010

I will be on WHAG-25 at noon making two healthy fresh salads today. The first will be a steak and potato salad atop mixed baby greens, with sliced red onion, Wisconsin Smokey Blue cheese and a light Balsamic Honey Vinaigrette dressing. The second salad is a variation of a Greek salad with Wisconsin feta, kalamata olives, red onions, banana peppers, and the same balsamic Honey Vinaigrette dressing.

The dressing is very light and refreshing and even though there is steak and potato on the first salad it’s not a lot, just enough for some great flavor and to give you the feeling of eating a steak and potato dinner with a nice salad. Think of it as a deconstructed Steak dinner at Outback without all the fat of blooming onion but with loads of fresh flavor mirrored with crisp fresh greens.

Borders is a one stop shop

September 2, 2010

If you have the time and you are interested spending some quality reading time at a great bookstore, then swing by your local Borders. They have loads of great books and friendly helpful staff that will assist you in finding your favorite book or eBook on their Kobo. The Kobo is an awesome little reader that once loaded allows you to carry up to 1000 books with you, and the battery charge lasts 2 weeks, giving you plenty of time to get in some serious reading! It comes loaded with 100 free books and its E Ink Technology gives you book-quality printing with no back-light, glare, or reflection on a 6-inch screen that makes reading easy and fun.

Or if you are looking for some traditional book reading then you are also in the right place. With comfortable surroundings, nice chairs to sit and relax along with loads of selections Borders is certainly a place to shop for the reader in your family. I enjoy just sitting and browsing though cookbooks until one catches my eye, giving me new ideas on menus and food trends. If I don’t find it in the book section, then I can always ask to see if it can be ordered, which has never been a problem. Don’t just take my word for it, shop on online or stop by your local Borders and check out their selections. Christmas is right around the corner and with the books, eReaders, games, videos, music, coffee, and more this can be a one stop shop for many on your nice list.

If you cant make it the store then shop online, its easy to look over your selections and you can always get a preview of your book online before you buy.

Clean Eating

September 1, 2010

Clean eating is about more than just letting go of fast food and trying to remove processed food from your diet. It’s a change of life and eating so as to benefit your body and mind and to treat yourself to a better way of life. There is a clean eating magazine publication out there, but if you choose to go at it alone I suggest you remove the white’s in your life. No, not bleach and white vinegar, but white rice, white bread, white pasta, white grains and white sugar.

Substitute honey or brown sugar, or natural sugar, use brown rice instead of white rice and try some whole grain or whole wheat pasta, the flavors are intense and the mouth feel from fresh cooked wheat pasta is incredible. Once in a while it’s ok to slip back and try the whites, but if you want to continue moving forward then make a change in life and try something new.

Col. Henry Hasting Sibley sandwich

September 1, 2010

Col. Henry Hastings Sibley was a hard-charging man born before the Civil War, and a man destined to deal with the hardships of life in the Midwest.

In 1862, Sibley was appointed colonel of Minnesota’s state militia and was directed to the upper Minnesota River to protect exposed settlements from the Sioux. His militia were involved in many American Indian engagements last of which was The Battle of Wood Lake in 1862, which ended Indian uprisings in Minnesota.

To honor such a man – and at the request of great friend and fellow Civil War enthusiast – I came up with this sandwich. As a state legislator, the first governor of Minnesota and a man educated in Wisconsin, he certainly would have enjoyed the western influence brought forth in creating this sandwich.

Col. Henry Hasting Sibley Sandwich

1 wheat flour tortilla
1 ounce garlic cumin mayo (see recipe)
4 ounce thinly sliced lean roast beef
2 ounce pico de gallo or fresh salsa (drained)
1/4 cup flame roasted corn
1 ounce shredded cabbage
1 ounce grated or shredded Wisconsin Queso Fresco

Place flour tortilla on work space and spread on cumin mayo, then to the lower portion of the tortilla arrange the roast beef and top with pico de gallo, corn, cabbage, and finish with queso fresco.

Tuck in the sides of the tortilla and begin rolling from the bottom to the top finishing with the end of the tortilla on the bottom.

To enhance the flavor of the sandwich finish off on a panini or an electric indoor grill and cut on the bias. Serve with some fresh jalapeno potato chips on the side for a nice kick.

Garlic cumin mayo

1/2 cup mayo
1/4 teaspoon minced garlic
1 1/2 teaspoon ground cumin

Mix all three ingredients together. Refrigerate leftover.