Thursday, May 26, 2011

Tera's Whey


You think a smoothie makes you feel good? Try a smoothie using Tera's Whey protein powder. Not only does it pack a nutritional boost, but it's made in a company that does as much good for the world as for your body. For example, Tera's whey comes from small artisanal cheese makers and farmers, using the waste by-product from the cheesemaking process. The “green” facility filters and re-uses the water extracted from the whey, and they use mainly equiptment that was manufactured in Wisconsin for the production of the protein powder. It is a woman-owned business right here in Wisconsin. Pretty cool.

And it is delicious. I love the rGBH free Acai Berry myself. Smoothies made better! (and no one paid me to say this, but it would be cool if they did).

Wednesday, May 18, 2011

I Heart Willy Street

Willy Street is under construction for the summer, all the more reason to stop in at any number of Willy Street's great shops, bakeries, and restaurants. Here are my top 10 foodie picks for Willy Street from East to West. What are yours?
  1. Batch Bakehouse – where to begin, where to end? The baguettes and croissants please my Francophile husband, while the dense apple cake makes my Midwestern heart sing.

  2. Mickey's Tavern – Everyone raves about the “sexy fries”, but my favorite is the Bloody Mary. Is that food? Oh, and the Malian Blues music every second Wednesday.

  3. ACE – ACE is the place. Stop into this very friendly neighborhood hardware store for, well, just about anything, including treats for your kids, local honey and coffee from Just Coffee.

  4. Ha Long Bay – Love the Pho. Huge menu, great flavors!

  5. Lazy Jane's – scones, need I say more? Okay, fine, scramblers, too.

  6. The Kitchen Gallery - I love this store. Find your inspiration to cook, or even just to serve your take-out on something beautiful.

  7. Willy Street Coop – Best price on organic strawberries, period. We go through about a pint/day.

  8. Star LiquorYahara Bay distillery's Apple Brandy makes any baked good better, and I'll get a 6-pack of New Glarus' Stone Soup for Drummer Man.

  9. Roman Candle Pizza - I'll take the roasted red pepper soup over pizza anyday, but my son loves, loves, loves their pizza—especially the supreme.

  10. Madison Sourdough – Grab fresh bread, or a raspberry tart for a light snack. Better yet, meet a friend for lunch. They use lots of locally sourced ingredients. I loved the roast beef sandwich, and I don't even like beef.

  11. There are too many to stop at 10, but I did. Feel free to add on!

Wednesday, May 11, 2011

Ground Chicken Lasagne w/ Market Spinach

I refused to turn on the heat the last few weeks, holding out defiantly against the rainy, cold days. I just couldn't bring myself to switch on the thermostat. I didn't even want to wear a coat outside—c'mon, it's May!!! I empathized with the plants, their leaves poking out in hopes of a nice sunny day, but greeted instead by cold rain.

So I stayed inside and baked up a pan of lasange instead. I heralded summer by using tomato sauce that I canned last year, encouraged spring by adding fresh steamed spinach from the market, mixed it with sauteed, ground Gold n' Plump chicken and red onions, and layered a simple ricotta-egg mixture. It was so delicious!

And now that the weather has warmed and the sun is out, well, all I have to do is pop the leftovers in the microwave. Lasagne—and the sun—two gifts that keep giving.

Ingredients:

2 tbsp olive oil

1 pound Gold N' Plump ground chicken

1 medium red onion, diced

1 clove garlic


1 lb baby spinach, steamed and drained


16 oz container ricotta

8 oz cottage cheese

1 egg


¾ pound shredded mozarella

1 package no-boil lasagne noodles

1 jar tomato sauce

salt, pepper

oregano, thyme, basil, other yummy herbs

Method:

Preheat oven to 350.

Mix egg, ricotta, cottage cheese, salt, pepper and spices in a bowl.

Sautee red onion until soft, add in ground Gold n' Plump chicken and cook until done. Squeeze garlic clove and mix, salt to taste, some oregano if you like.

Layer it however you wish.

Here's how I did it:

Put a bit of tomato sauce in pan. Layer noodles on top, then cheese mixture, then meat mixture, some mozarella, then sauce

Add another noodle layer, more cheese mixture, spinach, sauce and mozarella

Top with final noodle layer, sauce and mozarella

Bake covered about 30 minutes, then uncover and bake about 10-15 minutes until just golden around edges.


Monday, May 2, 2011

Teriyaki Chicken Burger

Where's the beef?

When the sun is shining and you have 4 pounds of ground chicken (courtesy of Gold n' Plump) left in your freezer, who needs beef? The secret to a nice juicy chicken burger is adding enough liquid to the mix. I found a combination that I really love. Summer, I'm ready for you!

Ingredients:

1 pound Gold n' Plump ground chicken

1 shallot chopped

1 clove garlic

1 egg whisked with ¼ cup milk

¼ – 1/3 cup bread crumbs

salt, pepper

herbs such as oregano, basil, or any others you like

3 tbsp each soy sauce, Worchestershire sauce

1 tbsp rice vinegar

1 tbsp corn syrup (I'm going for something like a teriyaki sauce)

Method:

Mix well and let sit about 20 minutes, covered.

Oil your grill and form patties (they will feel wet, but they will hold together, I promise)

Grill on one side 'til golden. Flip after 5 minutes or so, then cook until golden on both sides and cooked through. Top with cheese and other condiments. I like a wasabi mayonaise, lettuce and grilled onions.