Corn Palace” Is in Mitchell, SD, and Is Covered in “

Total Page：16

File Type：pdf, Size：1020Kb

The “Corn Palace” Is In Mitchell, SD, And Is Covered In “Crop Art” July 16 is National Corn Fritters Day! Corn fritters are tasty bites of fried or baked corn batter. These bright crispy morsels make great additions to summer barbecues and backyard gatherings. The main ingredients include corn, meal, egg, milk, and butter. While they may have originated in the south, corn fritters can easily be changed up with peppers, onions or herbs to give them regional and seasonal flair. When paired with other vegetables and a pan-fried fish filet, these versatile cakes can be added to a lightly toasted bun for a unique fish sandwich. Don’t look at this dish as just a side, but a functional part of a complete meal. One bushel of corn weighs 56 pounds – more than a large bag of dog food. Corn is America’s largest crop and accounts for more than 90 percent of the total value and production of feed grains. Family farmers grow 90 percent of America’s corn. The United States produces 40 percent of the world’s corn, more than any other country. In the United States, 87 percent of all the corn is grown utilizing only naturally occurring rainfall. Although corn fritters originated in the South, many other cultures have come up with similar dishes. For example, in Asia “pakoras” are a popular snack. This dish is made with vegetables dipped in batter that are then deep-fried. Corn is also used in a whole bunch of non-food products. (Hand soaps, Windex, adhesives, varnish, paper, spark plugs and building materials). Corn is abundant and is actually grown on every continent except for Antarctica. The largest corn fritter ever recorded was 4 feet in diameter, 0.5 inches thick, and was made from 30 cobs of corn. While corn is grown all over the world, 40% of it comes from the United States. Many confuse corn fritters with johnnycakes, which is a type of cornmeal flatbread. Travel through Mitchell, South Dakota and you’ll see the world’s one and only Corn Palace. And in case you’re wondering, about half a million people do travel there annually to take in this Moorish Revival style building covered with “crop art” (murals made from corn and other grains). The original Corn Palace was established nearly 125 years ago in an effort to promote South Dakota’s agriculture- friendly environment. A recent National Geographic study lamented the sharp reduction in types of corn in use today, from 307 varieties a century ago to about twelve varieties now. Sources: National Day Calendar Foodimentary Mobile-Cuisine UC Davis Integrative Medicine Listland.

Copy Link

Recommended publications

Gathered from the Kitchens Cookbook.Pdf
FAVORITE RECIPES Gathered from the Kitchens of Galveston County Senior Services Participants 2020 Our Favorite Recipes Breakfast……………………………………………………….....6 Allen’s Corn Fritter’s………………………………………….....7 Entrèes……………………………………………………………..8 Maria’s Santa Fe Corn and Chicken Stew…………………..9 Maria’s Zucchini Scoops……………………………………....10 Gary’s Ravioli Lasagna………………………………………….11 Cynthia’s Sunny San Leon Meatloaf………………………...12 Kay’s Veggie Pizza………………………………………………..13 Mary’s Easy Pot Roast…………………………………………..14 Mary’s Spicy 2 Bean Chili……………………………………...15 Lillian’s Chicken and Rice Casserole………………………..16 Carolyn’s Pork BBQ Sandwich……………………………...17 Jo’s Shrimp Casserole…………………….…………………....18 Marva’s Crab Stew……………………………………………....19 Adeline’s Chicken & Sausage Gumbo……………..………..20 Liz’s Leftover Turkey Soup……………………………………..21 Lil’s Chicken Spaghetti………………………………………….22 Inez’s Shrimp Etouffee…………………………………………..23 Lil’s Pepper Bell………………………………………………..…24 Contents Marilyn’s Pecan Chicken Salad……………………………….25 Sides………………………………………………………………..26 Carolyn’s Southern Potato Salad…………………………..…27 Maria’s Cranberry-Orange Sauced Sweet Potatoes……....28 Maria’s Homemade Whole Berry Cranberry Sauce……….29 Lillian’s Potet Klub (Potato Dumplings)……………………..30 Lillian’s Popcorn Salad………………………………………....31 Our Favorite Recipes 2020 | 2 Verdie’s Sweet Potato Hash………………………………………....32 Dorace’s Potato Soup………………………………………………….33 Lil’s Lefse (Mom’s Favorite Recipe) ………………………………..34 Desserts & Snacks……………………………………………………35 Maria’s Pecan Pie……………………………………………………...36 Bonnie’s (Grandma’s
[Show full text]
Avenida Balboa | Plaza Miramar | Panamá Ingrese a La Página O Haga Click Aquí Para Contactarnos INTRODUCCIÓN PUNTOS CLAVES
MENU ESPAÑOL | ENGLISH InterContinental Miramar Panamá Ciudad de Panamá, Panamá | Avenida Balboa | Plaza Miramar | Panamá Ingrese a la página www.intercontinental.com/meetings o haga click aquí para contactarnos INTRODUCCIÓN PUNTOS CLAVES Sea cual sea la escala o el tema de su reunión, nosotros usamos nuestra culinaria Orígenes Locales considerable Know-how para crear auténticos, sin pretensiones, almuerzos, coee breaks y cenas. Platos claves con recetas provinciales que están inspirados en Panamá, incluidos platos que contienen unos de los mejores Nuestro platos locales originarios, ofrecen la ﬁrma y provinciales recetas que se ingredientes de temporada del àrea. inspiran en el destino, incluidos los platos que muestran algunos de los mejores ingredientes de temporada de la zona. Cocina Internacional Platos auténticos, preparados al estilo clásico y contemporáneos Considerando nuestra cocina Internacional aprovechamos nuestro know- how global basándonos en la experiencia de nuestros chefs para ofrecer una de todo el mundo, que demuestran nuestro conocimiento mundial. colección de platillos auténticamente preparados, clásicos y contemporáneos de todo el mundo. Light Para todos nuestros menús, nuestros ingredientes son de origen local en la medida de lo posible, con el énfasis de frescura y productos naturales. Vegetariana Simplemente seleccione el estilo del menú que requiere del navegador de la barra inferior para ver las opciones disponibles, alternativas de nuestro equipo de chefs quiénes se complacen en trabajar con usted para crear
[Show full text]
Cajun Food- Menu Options
-CAJUN FOOD- MENU OPTIONS HORS D’OEUVRES MENU Fried boudin croquettes Blackened chicken medallions Grit cakes topped with blackened Blackened chicken breast topped with a chicken roasted tomato Cajun cream sauce Gumbo Shots - Seafood, chicken & Grilled red snapper with Pontchartrain sausage gumbo sauce Mini crab cakes with remoulade Crawfish etouffee Fried crab balls with remoulade Au gratin potatoes Grit cake topped with spicy Grilled vegetables Cajun shrimp Corn maque choux Mini crawfish crab cakes topped with remoulade sauce Corn biscuit with honey & butter Crispy oyster BLT crostini Blackened Chicken breast with spicy Cajun cream sauce SALADS Shrimp Creole Mixed Green Salad - Served with Dirty rice pecans & jalapeño ranch dressing Vegetarian Jambalaya with Portobello Cajun Caesar - Romaine lettuce, sliced mushrooms cherry tomatoes, spicy croutons with a Jalapeño cornbread, honey & butter creamy Cajun Caesar dressing DESSERT Bananas Foster bread pudding with Jack Daniel’s sauce Pralines & Chicory coffee Beignets MANDOLA’S CATERING | 713-961-3381 | MANDOLASCATERING.COM -MEXICAN FOOD- MENU OPTIONS HORS D’OEUVRES MENU OPTION 1 Mini grilled Mexican street corn with Southwest Salad - Iceberg lettuce, crema & tajin tomatoes, onions, tortilla strips, black beans, Monterrey Jack cheese & Mini chicken flautas with an avocado & Jalapeño Ranch tomatillo salsa Corn & flour tortillas Chicken en Brochette Beef and chicken fajitas Mini chicken or beef empanadas with salsa verde Tex-Mex rice or Cilantro lime rice Mini green tomatillo pork tostada
[Show full text]
I N F O R M a T I O N Allergen
Allergen INFORMATION UPDATED 5-29-2019 Customers with food allergies should avoid the menu items below. DAIRY GARLIC NUTS • Apple Bread Pudding • Adobo Baby Back Ribs • Broccoli Salad (almonds) • Banana Pudding • All meats (in the rub) • Smoked Veggie Burger • Bread • BBQ Sauce • Sweet Potato Casserole (pecans) • Bread Pudding (butter, milk, heavy • Brussel Sprouts • Warm Apple Crisp cream) • Burnt End Baked Beans (fresh • Crispy Spicy Chicken Sandwich garlic) SESAME (wing sauce) • Carrot Salad • Carrot Salad • Dirty Frites (Butter in wing sauce) • Crispy Spicy Chicken Sandwich • Wings • Edamame and Corn Salad (cotija • Dirty Frites (wing sauce, bbq sauce) cheese) • Edamame and Sweet Corn Salad SOY • Greek Salad (fresh garlic) • Banana Pudding • Mac & Cheese • Fritter Sauce • Bread • MQRib Sandwich • Greek Salad • Bread Pudding • Mighty Texas Red Chili (chocolate) • Kale Salad • Broccoli Salad (mayo) • Pineapple Upside-Down Cake • MQRib Sandwich • Brussel Sprouts • Pulled Pork Nachos • Mighty Texas Red Chili • Carrot Salad • Spoon Bread • Pickles (onions, chiles and celery • Crispy Spicy Chicken Sandwich • Sweet Corn Fritters (milk, only) • Dirty Frites (fries are cooked on oil buttermilk) • Potato Salad containing soy) • Sweet Potato Casserole (milk) • Pulled Pork Nachos • Edamame and Sweet Corn Salad • Warm Apple Crisp • Slaw (granulated) (edamame, contains soy oil) • Wing Sauce (butter) • Smoked Veggie Burger • Fries (oil) • Spoon Bread • Greek Salad EGG • Wing Sauce • Kale Salad • Apple Bread Pudding • MQRib Sandwich • Bread GLUTEN
[Show full text]
Dinner This Week at El Gato Azul
Dinner This Week at El Gato Azul Southwest Lamb Chops Tapa Two New Zealand Lamb Chops, with an Herbed Rub, Baked and Grilled with a Pomegranate Reduction 11.95 Chorizo Meatballs Tapa Our house prepared Chorizo Meatballs with a Parmesan Au Gratin Cream Sauce 9.95 Seafood Fritters Shrimp, and Scallops and Fresh Herbs, in a Corn Fritter Batter - Drizzled with Honey and Old Bay. 10.95 Entrees Paella Valencia 17.95 Saffron Rice, sautéed with Chorizo, Mussels, Chicken and Shrimp with White Wine, Garlic, Green Olives and Peas Pablano & Chorizo Shrimp 16.95 Shrimp and Chorizo Sausage in a Hearty "Southwest Creole Sauce" with House Roasted Pablano Peppers, served with Black Bean Salad, Pico d' Gallo and Tortillas Cilantro Chicken Penne 15.95 Slow Roasted Chicken tossed with a Creamy Cilantro Pesto Sauce with Mushrooms and Tomatoes (substitute Shrimp for 3.00) The Sticky Steak Skewers 19.95 Chargrilled Sirloin Skewers topped with our Hoisin Sticky Sauce, Sesame Seeds and Wasabi Peas Carnitas Dinner 16.95 Our slow cooked Green Chile Pork Carnitas, served with Black Bean Salad, Pico d' Gallo and Tortillas Chicken Minorca 16.95 Grilled Chicken Breast, served over Pearl Cous Cous, topped with a sauté of Artichokes, Olives, Pickled Onions and Basil Grilled Shrimp & Scallops 19.95 Sweet Sea Scallops and served over a bed of Creamy Polenta, with Rosemary Cream, Leeks and Basil Adobo Grilled Pork Loin 17.95 Marinated, Chargrilled and Bacon Wrapped Roasted Pork Loin, served over our house Yukon Gold Potatoes with a Spicy Adobo Sauce Green Chile Mac & Cheese
[Show full text]
Suggested Beer Pairing: Lumpy Ridge, Skål, Estes Park
A SEASONED Dinner Menu “The noblest art is that of making others happy” ~ P.T. Barnum Snacks ‘Cheese Puffs’ 2 yr. Aged Grafton Village Cheddar ~ gf/V/$7 ‘Pickled Chilies House Pickled Jalapeños ~ gf/V/$6 each ‘Citrus-Marinated Olives’ Black & Green Olives/Orange ~ gf/V/$6 Small Plates ‘Potted Trout’ Smoked Colorado Rainbow Trout/House-Mayo/Fried Capers/Spent Grain Toast/Cucumbers/Apples ~ $12 ‘Corn Chowder’ Corn Puree/Shallot/Celery/Bacon/Sweet Cream/Guajillo Chile Oil/ Sage & Ricotta Corn Fritter/Chives ~ gf/$7/$12 ‘Taco’ Fire-Charred Corn Tortilla/Hickory-Smoked Wagyu Brisket/Red Fresno #5/ Sweet Potato Puree/Charred Cabbage/Pickled Red Onions ~ gf/$5 ‘Delicious Mini’* Hand-Ground Black Angus Beef Brisket Patty/Soft Roll/Red Onion/ Bourbon BBQ/Dijon/Avocado Mayo/Pickled Jalapeños/Waffle Chips ~ $8 ‘Johnny Apple-Salad’ EP Greens Baby Romaine/Cider-Poached Apple/Dried Apple Chip/Shaved Salad/Apple Cider Vinaigrette/Toasted Apple Muffin ~ V/$14 Bistro Plates ‘Three Sisters’ Black Bean, Zucchini, Corn & Sage ‘Succotash’/Dandelion Greens/ Quinoa Fritter/Ancho & Guajillo Chili Sauce/Native Granola ~ gf/V/$21 Suggested Wine Pairing: Mayu, Pedro Ximenez, Elqui Valley, Chile, 2017. Suggested Beer Pairing: Lumpy Ridge, Skål, Estes Park. ‘Rabbit-in-the-Garden!’ Dutch-Oven Braised Rabbit with Garlic & Thyme/Fennel Pesto/King Trumpets/Carrots/Spring Peas/Dill Dumplings/Charred Cabbage ~ gf/$33 Suggested Wine Pairing: Gundlach-Bundschu, Mountain Cuvée, Sonoma, CA, 2017. Suggested Beer Pairing: Lumpy Ridge, Double Dry-Hopped American IPA, Estes Park. ‘Lobster & Pasta Pillows’ Butter-Poached Lobster Tail/Semolina & Farm-Fresh Egg Pasta/Cream Cheese & Ricotta Filling/Arugula/Parsley Vinaigrette/Lemon & Chive Cream Sauce/Parmigiano-Reggiano ~ $39 Suggested Wine Pairing: Foris, Chardonnay, Rogue Valley, Oregon, 2017.
[Show full text]
Hors D'oeuvres
HORS D’OEUVRES HORS D’OEUVRES • SHELLFISH SAMPLER • SHELLFISH SAMPLER Oysters, Jumbo Lump Crabmeat, Cocktail Shrimp Oysters, Jumbo Lump Crabmeat, Cocktail Shrimp $14 PER PERSON $14 PER PERSON • COLOSSAL SHRIMP COCKTAIL • COLOSSAL SHRIMP COCKTAIL $4.50 PER PIECE I $54 PER DOZEN $4.50 PER PIECE I $54 PER DOZEN • OYSTERS ON THE HALF SHELL • OYSTERS ON THE HALF SHELL $3 PER PIECE I $36 PER DOZEN $3 PER PIECE I $36 PER DOZEN • POINT JUDITH SWEET CHILI CALAMARI • POINT JUDITH SWEET CHILI CALAMARI $16 PER ORDER (SERVES 4) $16 PER ORDER (SERVES 4) • WHITE TRUFFLE CAVIAR DEVILED EGGS • WHITE TRUFFLE CAVIAR DEVILED EGGS $3 PER PIECE I $36 PER DOZEN $3 PER PIECE I $36 PER DOZEN • SONOMA GOAT CHEESE RAVIOLI • SONOMA GOAT CHEESE RAVIOLI $3 PER PIECE I $36 PER DOZEN $3 PER PIECE I $36 PER DOZEN • COLOSSAL SHRIMP SAUTÉ • COLOSSAL SHRIMP SAUTÉ $4.50 PER PIECE I $54 PER DOZEN $4.50 PER PIECE I $54 PER DOZEN • AHI TUNA TARTARE • AHI TUNA TARTARE $4 PER PIECE I $48 PER DOZEN $4 PER PIECE I $48 PER DOZEN • JUMBO LUMP CRAB CAKES • JUMBO LUMP CRAB CAKES $5 PER PIECE I $60 PER DOZEN $5 PER PIECE I $60 PER DOZEN ROSEWOOD COURT I 214.965.0440 ROSEWOOD COURT I 214.965.0440 2101 Cedar Springs Drive I Dallas, Texas 75201 I Fax: 214.723.5282 2101 Cedar Springs Drive I Dallas, Texas 75201 I Fax: 214.723.5282 A DDITIONAL ACCENTS A DDITIONAL ACCENTS (EACH ORDER SERVES 2 - 3) (EACH ORDER SERVES 2 - 3) POTATOES POTATOES • JALAPEÑO AU GRATIN • JALAPEÑO AU GRATIN Sliced Potatoes, Aged Swiss $12 PER ORDER Sliced Potatoes, Aged Swiss $12 PER ORDER • ROASTED GARLIC MASHED
[Show full text]
6Th GRADE COOKBOOK Purple
6th GRADE COOKBOOK Purple A book full of tasty foods! TABLE OF CONTENTS 01 NORTH INDIAN CHOLE 17 JAPANESE BEEF CURRY 02 CHINESE NOODLES WITH PORK SAUCE 18 ACKEE AND SALTFISH 03 TOSTONES 19 “BRAVO” POTATOES 04 PESTO PASTA 20 MEXICAN PINTO BEANS 05 FRIED RICE 21 MEMORY PIE 06 CORN FRITTERS 22 PEANUT BUTTER PASTA 07 VEGAN POZOLE 23 TAMALES 08 TUNA PASTA SALAD 24 CHOCOLATE STRAWBERRY MACARONS 09 SALMON ONION BAGELS 25 CURRY CHICKEN 10 MASH POTATOES 26 MEATLOAF 11 CHICKEN KARAHI 27 MEAT SAUCE 12 SWEET POTATO FRIES 28 LASAGNA 13 MAC & CHEESE 29 MEDITERRANEAN PASTA 14 VEGETARIAN SHEPHERD’S PIE 30 EASY HOMEMADE RAMEN 15 VIETNAMESE SUMMER ROLLS 31 CALIFORNIA ROLL, SUSHI 16 RICE BEANS WITH FRIED EGG North Indian Chole Aayush Chahal Entree 4-5 servings INGREDIENTS: ● 250g chickpeas soaked in water ● 1 whole black cardamom ● salt to taste overnight ● 1 bay leaf ● 2 teaspoon oil ● 3 green chillies-slit lengthwise ● 1 large onion (finely chopped) ● 1 ½ teaspoon cumin seeds ● ½ cinnamon stick ● 2 tomatoes (finely chopped) ● 3 cloves ● ½ teaspoon grated ginger ● 1 teaspoon Chana Masala (available at most Indian stores). PROCEDURE: 1. Pressure cook the chickpeas along with ~3 cups of water and ~1 tsp. of salt. 2. Heat oil in a pan, add cumin seeds. When the seeds flutter, add cinnamon stick, cardamom, cloves, bay leaf, and ginger. Saute them all for about a minute. 3. Add chopped onion and saute them till transparent. 4. Add chillies and tomatoes; cook until soft. 5. Add boiled chickpeas and 1 tsp. of Chana Masala. 6. Let the chickpeas simmer for 15 minutes on low heat.
[Show full text]
Cateringbooklet 2020.Pdf
Passed Appetizers Avocado Eggrolls Franks En Croute -Mango Dipping Sauce -Harissa Ketchup Casablanca Eggplant Filled English Cucumber Kefta Lollipops -served on a cinnamon stick Sundried Tomato and Olive Tapenade Bruschetta Moroccan Beef Cigars Butternut Squash Bisque Shooter -Lemon Tahini -Cinnamon Crema Wild Mushroom Arancini Kabocha Squash Soup Shooter -Garlic Crema -Banana Bread Crouton Bite Size Beef Sliders Mushroom Bisque Shooter -Ketchup, Mustard, Soft Bun -Truffle Oil Garnish Short Rib Tacos Peruvian Ceviche -Micro Arugula Corvina, Lime, Jalapeño, Cilantro, Red Onion Served in a glass cube with a skewer of Chicken Tenders sweet potato and chocolo corn -Assorted Dipping Sauces Baja Fish Tacos Chicken Satay Lightly Battered White Fish with -Peanut Hoisin Dipping Sauce Cilantro Crema, Fresh Cilantro, Cabbage Crunch Chicken & Waffles Smoky Pulled Chicken -Jalapeño Maple Drizzle -served on a biscuit Chicken Flautas Rumaki -salsa verde Medjool Date stuffed with choice of Brown Sugared Almond or Ground Lamb & Stuffed Mushroom Caps Wrapped In Bacon -Balsamic Syrup Drizzle Buffalo Chicken Tenders- Vegetarian Egg Rolls Served with Cooling Parve Ranch, Celery & Carrot -Five Spice Sweet Chili Sauce Beef Empanadas Gnochetti Skewers -Wild Mushrooms & Truffle Oil Passed Appetizers Corn Dog Bites Baja Chicken Taco -Savory Dipping Sauce -Pinapple Pico, Chipotle Sauce Parve Mini Mac & Cheese Cups Rice Paper Spring Roll Sweet Chili Sauce French Fry Cones -Ketchup Drizzle Pumpkin Eggrolls Chilean Seabass Bites Jalapeño Poppers -Citrus Ginger Dipping
[Show full text]
Summer Appetizers
SUMMER APPETIZERS Smashed white beans, pepperonata, capers, parsley, crostini, chive flowers Smashed fig, fromage blanc, saba, housemade walnut-cherry crisp Eggplant caponata, housemade ricotta, asiago crostini, fried basil Avocado toasts, oven roasted cherry tomatoes, dukkah, mint Heirloom tomato and balsamic onion tart Compressed watermelon with yogurt, mint, and pistachios Thai corn fritter, cilantro lime dip Zucchini latkes, parmesan, scallions, crème fraiche Vegetable tempura kakiage nests, ponzu Tiny corn leek ravioli, tarragon citrus butter Tomato-fennel soup shots with classic grilled cheese Mofonguitos, smashed avocado, pickled onion, corn, cilantro Papas bravas, aioli, tomato jam, espelette pepper Summer crudite, bagna cauda Polenta cakes, tomato conserva, housemade ricotta Chickpea panisse, pistou, tomato chips Green gazpacho sips with piquillo pepper • Rock shrimp cake, espelette pepper aioli Halibut crudo, sweet 100’s, corn, chives, lemon, extra virgin olive oil Salmon crudo, avocado mousse, shaved radish cucumber, nori chip Smoked salmon, scallion corn cakes, tobiko caviar, citrus crème fraiche Scallop crudo, avocado, radish, serrano chili, lime Smoked trout, fennel, dill, lemon, creme fraiche on potato latkes Grilled shrimp, garlic, chili, lemon, parsley, romesco Salmon poke taco, furikake Salmon croquette SUMMER MENU • PHONE: 415.934.0600 • LEFTCOASTCATERING.COM MORE SUMMER APPETIZERS Buffalo fried chicken bites, blue cheese dressing, celery Jerk chicken, scallion crema Korean style fried chicken bites Achiote chicken
[Show full text]
The Corn Fritter Was Invented in the South of the United States
The Corn Fritter Was Invented In The South Of The United States. National Corn Fritters Day on July 16th encourages us to fry up a batch of these crispy, ﬂavorful bites of corn and batter! Make them with fresh corn and the celebration will be even better! The corn fritter was invented in the South of the United States. In southeastern America, traditional corn fritters will use melted butter, milk, ﬂour, egg, and corn kernels. They can be baked, shallow fried, and deep fried. They can also be served with cream, honey, fruit, or jam. On the other side of the world, it was in the late 16th century that maize seeds made their way into Southeast Asia from America. This happened through Portuguese and Spanish traders. In Indonesia, with the tropical climate, the plant thrived. Soon, it was a staple food for the southeastern and central parts of Indonesia, which did not get a lot of rain. Corn is known in Indonesia as bakwan jagung or perkedel jagung. One bushel of corn weighs 56 pounds – more than a large bag of dog food. It takes about 1,300 kernels to make a pound of corn. Corn is America’s largest crop and accounts for more than 90 percent of the total value and production of feed grains. Family farmers grow 90 percent of America’s corn. The United States produces 40 percent of the world’s corn, more than any other country. In the United States, 87 percent of all the corn is grown utilizing only naturally occurring rainfall.
[Show full text]
Instant Pot Sloppy Joes
Instant Pot Sloppy Joes Ingredients • 3 tablespoons no-salt • ½ teaspoon ground added tomato paste mixed coriander Makes 8 medium-sodium, low-phosphorus, • 2 tablespoons unsalted with water to equal ½ cup • ½ teaspoon ground allspice low-potassium, medium-protein servings butter • 2 teaspoons Mrs. Dash® • 8 slider size white • ¾ pound 85% lean ground Recipe contributed by Chef Linda Blaylock, Chicken Grilling Blend hamburger buns beef ® American Kidney Fund Culinary Consultant • 1 tablespoon lower sodium (Pepperidge Farm • 1 star anise Worcestershire sauce recommended) • 1 large cinnamon stick • 2 tablespoons apple cider • 1 tablespoon arrowroot • 1 clove of garlic, minced vinegar powder/ﬂ our + • ¼ cup red onion, small dice • 2 tablespoons brown sugar 1 tablespoon water (optional, for thickening) Method 1. Place butter into the Instant Pot® and 6. If there is excess liquid, mix arrowroot press sauté. Add the beef and cook powder with 1 tablespoon of water and stir halfway (pink should remain). it into the pot. Cover and rest 10 minutes. 2. Add star anise and cinnamon stick and 7. Serve 1½ ounces on a bun. stir. Tip: Don’t have an Instant Pot? Follow the 3. Add all remaining ingredients and stir well. instructions in a medium saucepan. Let 4. Ensure the steam release handle is in the simmer on low for 30 minutes, stirring ‘Sealing’ position. Cook on high pressure occasionally. If excess liquid remains, use for 25 minutes. Quick release the pressure arrowroot as instructed and stir over and remove the star anise and cinnamon medium heat until sauce has thickened. stick. Kidney Kitchen is supported in part by: Remove from heat and rest 5 minutes.
[Show full text]