Fresh Meal Planning (10/30-11/5)

Fresh Meal Planning (10/30-11/5)

Coborn’s has you covered with another week packed with winning dinner ideas! We’ll save you time and money! Continue reading “Fresh Meal Planning (10/30-11/5)”

Fresh Meal Planning (10/16-10/22)

Meal Plan www.cobornsblog.com

Have we got a true Minnesota Meal Plan for you this week! Complete with Goulash and Tater Tot Hotdish! Continue reading “Fresh Meal Planning (10/16-10/22)”

Weekly Ad Recipe – Broccoli and Squash Medley

Broccoli and Squash Medley Recipe - www.cobornsblog.com

This is such a wonderful side dish and is extremely simple to make. It makes a large bowl so it is great when serving a crowd. It took me less than 30 minutes to get it ready and the mixture of colors made this side dish just beautiful. I am a lover of any kind of squash but butternut is my all time favorite. This would be a wonderful side dish served during those holidays dinners fast approaching.  Enjoy….I did!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Broccoli and Squash Medley
Serves: 14
 
Ingredients
  • 2 Cups Butternut Squash peeled & cubed (1/2 inch)
  • 6 Cups Frozen Broccoli Cuts
  • ½ Cup Orange Juice
  • ¼ Cup Butter or Margarine, melted
  • ½ Cup Sweetened Dried Cranberries
  • ½ Cup Finely Chopped Pecans, toasted
  • 1 T. Grated Orange Peel
  • 1 tsp. Salt
Instructions
  1. Cook broccoli as directed on bag; set aside.
  2. Meanwhile, in 12” skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
  3. Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat.
  4. Serve immediately.
Notes
Suggested Wine Pairing: Sutter Home Sauvignon Blanc

 

What is Quinoa?

What is Quinoa? www.cobornsblog.com

Coborn's Natural Foods Blogger, Cheryl - www.cobornsblog.com
Cheryl

Quinoa (pronounced keen-wah) is an ancient grain that originated in the Andean region of South America, mainly Peru and Bolivia. Although it is a grain crop, quinoa is grown primarily for its edible seeds. Because it is high in protein and gluten free it makes a great substitute for side dishes made with pasta and rice. On the store shelves you can find pasta, chips and even veggie burgers made from this incredible seed.

A nutrition powerhouse–one cup of this nutty tasting, creamy-yet crunchy-versatile grain is very low in sodium and cholesterol. It packs 24 grams of protein in a one cup serving and is a good source of magnesium, phosphorus and an especially good source of manganese (173% DV) which helps to fight free-radicals and helps to prevent high blood pressure.

In 1955 researcher Philip White pronounced, “While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any in the plant or animal kingdom.” Even with such a great proclamation quinoa is just now starting to gain some popularity as a good for you, good tasting food, and even then mostly in the Natural/Organic section of the grocery store.

I put together and tested out a couple of recipes on some family, friends and co-workers. The response was a big ‘umm-umm good!’ I adapted recipes I’ve used rice or pasta in in the past on the first two and swapped out some of the oatmeal for quinoa on the last.

Give these recipes a try and wow your family too…not just with a great tasting dish but with your new found knowledge and ability to pronounce the oddly spelled featured ingredient…Quinoa (remember—keen-wah!)

Southwestern Quinoa Salad /  Dip Recipe - www.cobornsblog.com

Southwestern Quinoa Salad/Dip

Southwestern Quinoa Salad/Dip
 
Ingredients
  • 1 Cup Quinoa
  • 2 Cups Water
  • 1 Pint Grape or Cherry Tomatoes, quartered
  • 4 Green Onions sliced
  • To Taste Cilantro, finely chopped
  • 15 Oz. Can Black Ceans, drained and rinsed
  • 2 Limes, juiced
  • ¼ Cup Olive Oil
  • ¾ tsp. Ground Hot Pepper Blend or Red Pepper Flakes
  • 1 ½ tsp. Ground Cumin
  • ¾ tsp. Sea Salt
  • ¼ tsp. Fresh Ground Black Pepper
  • To Taste Sea Salt and Fresh Ground Black Pepper
Instructions
  1. Bring quinoa and water to boil in a small saucepan.
  2. Reduce heat to low and cover.
  3. Simmer for 15- 18 minutes or until quinoa is softened and all water has been absorbed.
  4. Combine quinoa, tomatoes, onions and black beans in a 2 quart bowl
  5. In a small bowl or blender bottle mix well the peppers, cumin, salt, black pepper into lime juice and olive oil.
  6. Pour over quinoa mixture, gently stir to coat well.
  7. Serve immediately or refrigerate to serve chilled later.
  8. Sprinkle with sea salt and fresh ground pepper.
Notes
Also makes a good dip for sturdy chips. I used lentil chips. Umm-umm good!

 

Cheesy Broccoli with Quinoa

Cheesy Broccoli with Quinoa
 
Ingredients
  • 2 Cups Fresh or Frozen Broccoli, coarsely chopped
  • 1 ½ Cups Vegetable or Chicken Broth
  • 1 Cup Quinoa
  • 1 Cup Shredded Sharp Cheddar Cheese
  • To Taste Sea Salt and Fresh Ground Black Pepper
Instructions
  1. Combine broccoli, broth and quinoa in a medium size saucepan; bring to a rolling boil.
  2. Reduce heat, cover and simmer until the quinoa has been softened and all the liquid has been absorbed.
  3. Gently stir in cheese, season with sea salt and fresh ground pepper and serve.
Notes
Great side dish with any kind of meat, especially fish!

 

Apple Crisp with Quinoa

Apple Crisp with Quinoa
 
Ingredients
  • 4-6 Medium Size Tart Apples, sliced
  • ¾ Cup Brown Sugar, packed
  • ½ Cup Flour
  • ⅓ Cup Thick Rolled Oats
  • ⅓ Cup Quinoa
  • ⅓ Cup Butter, softened
  • ¾ tsp. Cinnamon
  • ¾ tsp. Nutmeg
Instructions
  1. Heat oven to 375º.
  2. Spread out apples in a greased 8x8x2 square pan.
  3. Mix the rest of ingredients and sprinkle over apples.
  4. Bake until golden brown & apples are softened, about 25-35 minutes.
Notes
Best served warm with vanilla ice cream!

I hope you enjoy these tasty Quinoa recipes!

Cheryl
Coborn’s Natural Foods Manager, Clearwater, MN

 

Click Here for more articles written by Cheryl
A Natural Approach with Cheryl - www.cobornsblog.com

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's

 

Coborn's Blog: Edgy Veggie with Andrew
Andrew

If Chinese Takeout is on my table, it’s usually because I was too busy, tired, or lazy to cook (or any combination of the three). I’m going to let you in on a little secret:

You can MAKE takeout style Chinese at home, even if you’re too busy, tired or lazy! 

Broccoli with Garlic Sauce is my favorite takeout menu item. By far. Honestly, I’m in a rush, so I’ll spare you my usual flowery platitudes about the virtues of this dish. I’ve tried and failed at replicating this dish at home multiple times. I think it’s finally getting close to the real deal that normally arrives in a white box stacked in a brown bag. My goal is to make this a 15 minute weeknight go-to meal, so I’m going to share the full recipe, along with some tips to speed up the process.

The beauty of this recipe is that it has to be done quickly. You want to cook it just long enough so the broccoli still has a crunch. We’ll also dabble with corn starch, a secret thickening ingredient in many asian restaurant sauces. This is your chance to show off, if you’ve got the chopstick skills. And don’t forget to pick up a bag of fortune cookies, it’s just not the same without them.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Let’s begin.

 

 

Ingredients

  • 1 Lb. Fresh Broccoli Florets – cut from main stalk
    FASTER: 1 1/2 Bags Mann’s Broccoli Wockly – Raw
  • 5 Green Onions, finely chopped
  • 2 Tbsp. Toasted Sesame Oil
  • 1/4 Cup Soy Sauce
  • 2 Tbsp. Brown Sugar
  • 1-2 Tbsp. Ginger, fresh minced
    FASTER: Dorot Frozen Crushed Ginger (6 cubes)
  • 2 Tbsp. Garlic, fresh minced
    FASTERFrozen or Jarred Garlic
  • 1 tsp. Dried Red Pepper Flakes
  • 1/2 tsp. Black Pepper
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Warm Water
  • Crushed peanuts – optional garnishServe with white rice or your favorite asian noodles.

Step 1: Heat a large pot of boiling water.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Chop, chop! The water’s boiling.

Step 2: While the water is heating, trim broccoli, chop green onion, mince ginger and garlic. Use a “hand chopper” to make it easy.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Don’t worry, the sauce expands in the heat.

Step 3: In a bowl, combine soy sauce, green onions, sugar, ginger, garlic, red pepper flakes, and black pepper.

Step 4: In a separate small bowl, whisk corn starch and warm water together until dissolved.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Be very careful not to overdo it with the boiling. You’ll send up with mush.

Step 5: Add broccoli to boiling water 2-3 minutes, until slightly tender. Do not exceed 3 minutes. Strain and set aside.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Now it’s starting to look like a stir-fry!

Step 6: Heat a large pan or wok on medium-high. Coat the pan thoroughly with sesame oil. Once the oil is hot, toss in the broccoli.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
This is the point where neighbors start following their nose to your house. Beware.

Step 7: After 2 minutes, add the sauce mixture and toss until evenly coated. Let cook another 2-3 minutes.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Make sure the solution is even and consistent before mixing into the pan.

Step 8: Evenly mix in corn starch solution, cook another 1-2 minutes. Remove from heat, plate with rice and top with crushed peanuts.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Look, Ma! No white paper boxes!

Step 9: Enjoy. Don’t forget to tell us in the comments if you tried this recipe! 

4.8 from 5 reviews
Coborn's Edgy Veggie - Takeout-Style Broccoli in Garlic Sauce
Author: 
Cuisine: American Chinese, Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Lb. Fresh Broccoli Florets (Just the florets)
  • or 1½ Bags Mann's Broccoli Wockly
  • 5 Green Onions, finely chopped
  • 2 Tbsp. Toasted Sesame Oil
  • ¼ Cup Soy Sauce
  • 2 Tbsp. Brown Sugar
  • 1-2 Tbsp. Ginger, fresh minced
  • or Dorot Frozen Crushed Ginger (6 cubes)
  • 2 Tbsp. Garlic, fresh minced
  • Frozen or Jarred is OK
  • 1 tsp. Dried Red Pepper Flakes
  • ½ tsp. Black Pepper
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Warm Water
  • Crushed peanuts (optional garnish)
Instructions
  1. Step 1) Heat a large pot of boiling water.
  2. Step 2) While the water is heating, trim broccoli, chop green onion, mince ginger and garlic. Use a "hand chopper" to make it easy.
  3. Step 3) In a bowl, combine soy sauce, green onions, sugar, ginger, garlic, red pepper flakes, and black pepper
  4. Step 4) In a separate small bowl, whisk corn starch and warm water together until dissolved.
  5. Step 5) Add broccoli to boiling water 2-3 minutes, until slightly tender. Do not exceed 3 minutes. Strain and set aside.
  6. Step 6) Heat a large pan or wok on medium-high. Coat the pan thoroughly with sesame oil. Once the oil is hot, toss in the broccoli.
  7. Step 7) After 2 minutes, add the sauce mixture and toss until evenly coated. Let cook another 2-3 minutes.
  8. Step 8) Evenly mix in corn starch solution, cook another 1-2 minutes. Remove from heat. Top with crushed peanuts (optional)

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com