STAFF BLOG EVERYDAY GOURMET Zesty Tomato Quinoa
There is no doubt that quinoa is on trend right now in the food world. The united nations has even deemed 2013 as the "year or quinoa". Not just because it's popular though, but because it is consider... Posted on 5/18/13 at 9:19 AM
PARENT INFORMATION CENTER A Special Day for Moms
Happy Mother's Day to all you PIC MOMS out there.. new moms, stay-at-home-moms, working moms, single moms, expecting moms and more.
Mother's not only give us life. Motherhoodrequires 24 hours of pa... Posted on 5/12/13 at 11:18 PM
LIKE A FISH OUT OF FARGO Mock Duck/Seitan: How To Make Your Own & Save Money
I'm not a vegetarian but I love mock duck.
Mock duck, also known as seitan, is a vegetarian product made from wheat gluten, meaning it's not a good option for those with gluten sensitivities. I like ... Posted on 4/24/13 at 7:37 PM
REALLY EATING Back to “Square One” in learning basic cooking methods
Monday night TM and I went to a cooking demonstration at Square One Kitchens, called Cooking Boot Camp: Cooking Methods. The class is designed to introduce you to several cooking methods, including Sa... Posted on 4/16/13 at 8:35 PM
Along with my regular day-to-day duties at Good Samaritan Society — Larimore, I help with a variety of events that the center holds. I enjoy the people I’m working with, get to visit with the people who attend the events and help serve — and eat — good food so it’s definitely one of the perks of my job.
Caribou isn’t exactly common in this part of the world but this recipe from Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” would work with just about any other wild game, from venison to elk, moose or antelope, as well. The key, Winkelman says, is to only cook the wild game steaks to medium rare for the finest flavor. Overcooking is the biggest mistake people make when preparing wild game.
No wilderness fishing trip is complete without a shore lunch of fried fish, potatoes and onions — fried onions, of course. The traditional shore lunch is tasty, to be sure, but it won’t win any awards for being healthy.
I know that I’m not the only one who considers soup a staple food of winter. A couple of weeks ago, Jeff Tiedeman, my co-worker and longtime friend, wrote a column about soup and shared some recipes on his Wednesday food page.
I thought I would also share with readers a couple of my favorites.
Aside from the formidable battle they put up on hook and line, pike also are overlooked — and largely underappreciated — by many anglers who don’t think a fish is worth eating unless it’s a walleye. They would be wrong; pike are excellent table fare, and once those pesky “Y” bones are removed, many a “walleye snob” has been convinced and converted.
Gingerbread houses and cookies are a seasonal favorite, but they can take an afternoon to bake, construct and decorate. If you feel like cutting some time out of this process, maintaining the creativity and yummy factor of this holiday treat, try these Candy Cookie Cones. Here’s a recipe for fun in the kitchen where kids and grown-ups alike can create.
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