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KITCHEN MEDLEY FEATURED RECIPES - JULY 2014

Red Pepper and Black Bean Soup 
2 whole sweet red peppers 2 c cooked black beans
1 Tbs olive oil 3 c vegetable stock
1 white onion, chopped 1 bunch cilantro, coarsely chopped
2 garlic clove, minced 2 tsp cumin
Preheat oven to 400 degrees or prepare grill to high heat. To roast peppers, place them on a baking sheet in the oven for 30 minutes, turning several times until evenly charred on all sides. (Or place on grill grate in the same manner.) Wrap the peppers in a damp towel to cool; then peel off the charred skin, remove stems and seeds, and cut into 1/2 inch strips. Heat the oil in a large saucepan and add the onions and garlic and saute over medium heat until the onions are translucent. Add the beans and stock and simmer for 10 minutes. Add the cilantro, cumin and red peppers. Simmer 5 more minutes and serve with basmati rice and a side dish of leafy green vegetables.

One Pan Enchilada Pasta 
2 Tbs extra virgin olive oil 2 c low-sodium chicken broth
2 cloves garlic, minced 1 can (19 oz) red enchilada sauce
1/2 small onion, diced 8 oz ( about 2 1/2 c) dried rotini pasta
1 1/4 lbs taco seasoned ground turkey meat 2 c Colby Jack cheese, shredded
or 1 1/4 lbs lean ground beef and taco green onions
seasoning mix black olives
In a large skillet or saute pan, saute garlic and onions in olive oil over medium low heat until softened. Add ground meat and cook, breaking up with a wood spoon until browned. Once meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered, for about 15 minutes. Then remove lid and let simmer for an additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.

Twice Baked Sweet Potatoes 
2 medium sweet potatoes 1 pinch coarsely ground black pepper
1 Tbs grated parmesan cheese 1 Tbs extra-virgin olive oil
1 tsp dried sage, crushed (1 Tbs fresh minced) 1/2 small onion, diced
1 Tbs orange zest 1/8 tsp garlic powder
1 pinch salt 
Heat oven to 400 degrees. Line cookie sheet with foil and set aside. Place sweet potatoes on oven rack. Bake 30-35 minutes or until soft. Cool potatoes 20-30 minutes before handling. Reduce oven temperature to 375. Meanwhile, heat 8-inch skillet over medium heat. Add olive oil and onion; cook 3-4 minutes, stirring occasionally, until onion begins to brown. Add garlic powder and stir to combine; cook 2 minutes. Set aside and cool slightly. Cut potatoes in half lengthwise. Scoop out flesh into large bowl; reserve potato skins on cookie sheet. Add parmesan, sage, orange zest, salt and pepper to potato flesh; stir to combine. Add onion to potato mixture; stir to combine. Divide mixture evenly among potato skins. Sprinkle with additional salt, pepper, parmesan, orange zest and dried sage. If using fresh sage, add after reheated and serving. Bake 20 minutes or until thoroughly heated.

Garlic Cauliflower Mashed "Potatoes" 
1 large head cauliflower 2 Tbs grass-fed butter
5 large cloves garlic 1/4 tsp freshly ground nutmeg
salt freshly ground black pepper, to taste
Fill up a large (6 qt) stock pot with an inch or two of water. Put the pot on a burner set on high, dump in a steamer insert and put on the lid. While waiting for the water to boil, wash and trim a cauliflower and cut up the florets and stem. Then peel garlic and slice up the cloves. Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt to your preference. Put in the rest of the cauliflower (seasoned with more salt if desired) and replace the lid, and steam everything until it is soft, 10 minutes. You won't overcook it. Remove from the heat and place in a colander and let it drain. Now, put into a food processor, adding the pepper, nutmeg and butter. Blend until smooth and transfer to a serving bowl; or cover and put in the refrigerator. This reheats wonderfully in the microwave.

Garlic Tomato Basil Grilled Shrimp Pasta 
2 lbs shelled uncooked shrimp 2 Tbs fresh parsley
10 roma tomatoes, chopped 2 Tbs white wine
3 Tbs fresh basil 1 Tbs fresh oregano
6 cloves garlic, divided 1 tsp salt
1 1/4 c olive oil, divided 1 tsp pepper
2 Tbs lemon juice angel hair pasta
Finely chop 3 cloves garlic, parsley and oregano and place in a bowl. Add 3/4 cup olive oil, lemon juice, salt, pepper and white wine. Mix. Add shrimp and let marinade for three hours. Grill shrimp on low medium heat. SAUCE: Combine roma tomatoes, remaining garlic and basil. Place mixture in a saucepan. Add 1/2 cup olive oil, salt and pepper. Cook for 5 minutes while stirring. Place sauce on cooked angel hair pasta and then add the grilled shrimp.

Triple Berry Cinnamon Swirl Bread 
2 1/4 tsp active dry yeast FILLING:
1 Tbs granulated sugar 1/4 c unsalted butter, room temperature
3/4 c whole milk, warmed to lukewarm 1/4 c granulated sugar
1 large egg yolk 3 tsp ground cinnamon
2 Tbs unsalted butter, melted 2 c fresh berries (sliced strawberries, 
2 1/4 c all purpose flour raspberries and blueberries)
1/2 tsp salt 1 large egg, beaten for egg wash
a bit of olive oil for greasing the bowl 
In a medium bowl, stir yeast with sugar. Stir in the lukewarm milk and then add the egg yolk and melted butter. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes. It should foam and froth. In a large bowl, whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand for about 10 minutes more. Dough ball should be smooth and damp, without being too sticky. Shape dough into a ball. Grease a large bowl with olive oil. Place the dough in the bowl and cover. All to rest at room temperature for about one hour, or until doubled in size. While the dough rises, whisk together the butter with sugar and cinnamon for filling. Set aside. Preheat the oven to 375 degrees. Grease a 10 inch cast iron skillet. Set aside. After the dough has doubled in size, place it on a lightly floured counter and knead twice. Using a rolling pin to roll the dough to a rectangle of about 18x12 inches. Spoon the cinnamon filling over top, spreading evenly, leaving a clean one-inch border around the edges. Sprinkle the fresh berries over the cinnamon filling. Start by rolling the longest side of the dough. The roll will be a bit lumpy because of all the berries. Using a sharp knife, cut the log in half length-wise leaving one inch of the edge uncut. Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal. Join the two ends, creating a circle with the dough and press together. Using two swift hands, transfer the dough ring to the prepared skillet. Brush the wreath with the beaten egg. Bake for 20-25 minutes until golden brown and bubbling. Allow to cool for about 30 minutes before slicing and serving.