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Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  Selected recipes featured during the month are combined into a single document  (click here) and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  

 

 

                                      Kitchen Medley Recipes

 

September 27, 2014

Squash Au Gratin

3 Tbs unsalted butter, divided

1/4 tsp ground mace

1 medium onion, chopped

kosher salt and freshly ground pepper

1 Tbs chopped fresh thyme

1 c low-sodium chicken or vegetable broth

1 small butternut squash, peeled and cut into 1/2

1/2 c heavy cream or plain Greek yogurt

inch cubes

1/4 c breadcrumbs

1 small kabocha squash, peeled and cut into 1/2

2 Tbs grated parmesan cheese

inch cubes

2 Tbs chopped fresh parsley

2 cloves garlic minced

1/2 c (2 oz) grated gruyere cheese

Preheat oven to 400 degrees. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes. Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with a paper towel and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes. Melt the remaining tablespoon of butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.

Harvest Moon Macaroni

1 lb macaroni such as penne or ziti with lines

salt and freshly ground black pepper

2 Tbs extra-virgin olive oil

ground nutmeg

1 medium onion, chopped

1 small butternut squash seeded, peeled

3 cloves garlic, chopped

and chopped

2 Tbs fresh thyme, chopped

a few dashes hot sauce

3 Tbs butter

1 c grated parmesan cheese

3 Tbs all-purpose flour

1 c extra-sharp yellow cheddar, shredded

1 c chicken stock

a handful of fresh parsley leaves, finely chopped

1 1/2 c milk

1 tsp sweet paprika

Bring water to a boil, season with salt and cook macaroni to al dente. Preheat broiler and place rack in middle of the oven. Heat the olive oil in a sauce pan over medium heat, saute onions and garlic until soft, 6-7 minutes and stir in the thyme. Push onions off to the side of pan and melt butter, whisk flour into butter and combine, mix for 1 minute then add the stock and milk, season with salt, pepper and nutmeg and cook until thickened, about 3-4 minutes. Stir in the butternut squash and a few dashes of hot sauce. Reduce heat. When sauce comes to a bubble, stir in parmesan cheese. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded cheddar, chopped parsley and paprika. Brown the macaroni under the broiler 4-5 minutes until brown and bubbly.

Simple Corn Chowder

1/2 c diced bacon

3 c cream-style corn

4 medium potatoes, peeled and chopped

2 tsp salt

1 medium onion, chopped

ground black pepper, to taste

2 c water

2 c half and half

Place the bacon in a large pot over medium-high heat, and cook until done. Drain and crumble, reserving about 2 tablespoons drippings in the pot. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir for 5 minutes. Pour in the water and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Warm the half and half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Hearty Harvest and Ham Stew**

1 Tbs olive oil

3 carrots, chopped

1 red onion, chopped

1/2 tsp celery seeds

2 cloves garlic, chopped

1/2 tsp caraway seed

1 lb ham steak, cubed

1/2 tsp paprika

1/2 medium head cabbage, chopped

salt and black pepper, to taste

1 c water

3 c firmly packed greens, such as spinach,

2 large potatoes, sliced thick

chard or beet tops

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes. Stir in potatoes, carrots, celery seeds, caraway seed, paprika, salt and pepper. Cover and simmer 10-12 minutes. Reduce the heat the medium low, stir in the greens, adjust seasonings and cook for 10 minutes. Serve with bread.

 

September 20, 2014

Chicken Chili for the Crock Pot

1 jar (16 oz) green salsa (salsa verde)

1 onion, chopped

1 can (16 oz) diced tomatoes with green Chile

1/2 tsp dried oregano

peppers (Ro-tel)

1/4 tsp ground cumin

2 cans (15 oz) white beans, drained

salt and black pepper, to taste

1 can (14.5 oz) chicken broth

3 skinless, boneless chicken breasts

1 can (14 oz) corn, drained

Mix green salsa, diced tomatoes with green Chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt and pepper together in a slow cooker. Lay chicken breasts on top of the mixture. Cook on Low until the chicken shreds easily with a fork, 6-8 hours. Remove chicken and shred completely; return to chili in slow cooker and stir.

Soup Toscana

12 links spicy pork sausage, sliced

4 c water

1 Tbs olive oil

2 potatoes, halved and sliced

3/4 c diced onion

2 c diced kale

1 1/4 tsp minced garlic

1/3 c heavy cream

2 Tbs chicken bouillon granules

Preheat oven to 300 degrees. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices. Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute. Stir in broth, water and potatoes; and simmer 15 minutes. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

Poor Boy Soup**

2 Tbs olive oil

2 c dry mixed beans, soaked overnight and rinsed

1/2 lb bacon, cut into small pieces

3 carrots, sliced

2 onions, chopped

1 turnip, cubed

1/4 c chopped shallots

1/2 small head cabbage, finely shredded

1 leek, sliced

4 qts vegetable stock

2 stalks celery, chopped, with leaves

salt and pepper, to taste

5 cloves garlic, sliced

Heat the oil in a large pot over medium high heat. Stir in the bacon and cook just to render the fat out of the bacon; do not cook til crisp. Then add the onions, shallots, leek, celery and garlic, and saute for about 5 minutes; stirring frequently. Then add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover. Let simmer for 2 hours, or until vegetables are tender. Season to taste with salt and pepper. (Yield: 15 servings)

Ground Beef Stew

2 lbs ground beef

1 pkg (16 oz) frozen mixed vegetables

32 oz tomato-vegetable juice cocktail

1 onion, chopped

3 potatoes, peeled and cubed

salt and pepper, to taste

In a large pot over medium high heat, cook the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil. Add the potatoes, vegetables and onion and brink back to a boil. Reduce the heat to low and simmer for about 30 minutes, or until potatoes are tender. Salt and pepper to taste.

Classic Chicken and Dumplings**

1 (3 lb) rotisserie chicken or left over baked

1/4 tsp dried thyme

chicken

3/4 lb new potatoes, cut into 1/2 inch cubes

2 Tbs butter

2 c frozen mixed vegetables

1 onion, diced

DUMPLINGS:

2 ribs celery, sliced thin

1 1/2 c all-purpose flour

2 Tbs all-purpose flour

2 tsp baking powder

2 cans (14.5 oz ea) chicken broth

1/2 tsp salt

1 tsp salt

3 Tbs butter

1/2 tsp ground black pepper

3/4 c milk, or more as needed

1/2 tsp dried basil

2 Tbs dried dill

De-bone chicken and cut into chunks or shred. Melt butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, stirring quickly to remove any lumps. Add salt, pepper, basil, thyme, potatoes and mixed vegetables. Cover and continue to simmer. DUMPLINGS: Meanwhile, combine flour, baking powder and salt in a large bowl; cut in butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoons of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender; 8-10 minutes more.

September 13, 2014

Watermelon Pie

1 pkg (3 oz) watermelon flavored gelatin

2 c watermelon cubed

1/4 c water

1 graham cracker crust (9 inch)

1 container (12 oz) frozen whipped topping, thawed

In a small bowl, mix together the gelatin and water, then fold into a large bowl with the whipped topping. Add the cut up watermelon. Pour into the prepared crust, and chill in the refrigerator for three hours until set.

Strawberry Margarita (and Virgin)

1 pkg (10 oz) frozen strawberries or 10-12 fresh

1 c tequila

berries, cored

1/4 c triple sec

1 can (6 oz) frozen pink lemonade concentrate

ice cubes

Place all ingredients into a blender, and blend until smooth. Add ice cubes as needed. For Virgin, omit the tequila and triple sec, and add the juice of one lime. Enjoy!

Pink Ladies**

1 c all-purpose flour

FROSTING:

3 Tbs white sugar

1 1/2 c confectioners' sugar

1 Tbs unsweetened cocoa powder

3 Tbs butter

1/2 c butter

3 Tbs maraschino cherry juice

1 can (14 oz) sweetened condensed milk

1 square (1 oz) semisweet chocolate, chopped

2 c chocolate chips

Preheat oven to 350 degrees. Grease an 8x8 inch square baking pan. In a medium bowl, stir together flour, white sugar and cocoa powder. Cut in butter until the texture is like rice grains. Pat into the bottom of the prepared pan. Bake for 10 minutes in the preheated oven. In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over baked crust. Return to oven and bake for 15 minutes. Remove, and cool in the pan over a wire rack. FROSTING: In a medium bowl, mix together the confectioners' sugar, butter and cherry juice. Spread over the cooled filling in the pan. Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch and drizzle the chocolate over the bars in a back and forth motion to make stripes. Cool completely before cutting into squares.

Pink Grapefruit Sorbet

3 large pink or red grapefruit, scrubbed

4 c water

1 c white sugar

1 dash red food coloring, optional

1/4 c light corn syrup

Use a vegetable peeler or large zester to remove three long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out two cups of grapefruit juice. In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel. Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, do overdo it.) Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

Rosy Blushing Cranberry Pears

3 c cranberry juice cocktail

1 cinnamon stick

1/4 c white sugar

8 Bosc pears, peeled with stems intact

Place cranberry juice, sugar and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, carefully peel the pears, leaving the stem intact. Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15-20 minutes. Once tender, remove from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.

 

September 6, 2014

Caramel Apple Pancakes

PANCAKES:

1 egg

1 c all-purpose flour

2 Tbs butter, melted

2 Tbs sugar

APPLES:

1 tsp cinnamon

1 medium tart apple, peeled and diced

1/8 tsp nutmeg

2 Tbs butter

1 tsp baking powder

1 Tbs brown sugar

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

pinch of salt

3/4 c buttermilk*

TOPPING:

1 tsp vanilla

caramel ice cream topping, warmed

*or 3/4 c regular milk plus 2 Tbs vinegar - let sit for 5 minutes

PANCAKES: Combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt in a large mixing bowl. In a small bowl, mix together the buttermilk, vanilla, egg and melted butter until well combined. Pour the wet ingredients into the dry ingredients and whisk together until most of the lumps are gone. Do not over mix. (Or use your favorite buttermilk complete mix, adding the cinnamon, nutmeg, vanilla and melted butter.) Heat a large skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter into the skillet and cook until bubbles form on the surface. Flip the pancake and cook until browned on the bottom and the center is done. APPLES: While the pancakes are cooking, set a small skillet over medium low heat. Add the butter to the skillet and melt. Stir in the brown sugar, cinnamon and salt to combine. Add the apples and stir to coat. Cook for 5-7 minutes or until tender, stirring occasionally. SERVE: Top the pancakes with the warm apples and drizzle the warmed caramel sauce on top.

Nutty Bars**

(MID MORNING MIND BOOST)

1 1/4 c blanched almond flour

1/2 c shredded coconut

1/4 tsp Celtic sea salt

1/2 c pumpkin seeds

1/4 tsp baking soda

1/2 c sunflower nuts

1/4 c grape seed oil

1/4 c almond slivers

1/4 c agave nectar

1/4 c raisins

1 tsp vanilla extract

Preheat oven to 350 degrees. In a small bowl, combine almond flour, salt and baking soda. In a large bowl, combine grape seed oil, agave and vanilla. Stir dry ingredients into wet. Mix in coconut, pumpkin seeds, sunflower nuts, almond slivers and raisins. Grease an 8x8 inch baking dish with grape seed oil, and press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly. Bake in preheated oven for 20 minutes, cut to snack size and serve.

Cold Lunch

(LUNCH AT LONG LAST)

Some easy ideas for cold lunches. Let's get creative! Deli meat, cheese slices rolled up in a tortilla with your child's favorite sauce (mayo, mustard, ranch dressing, etc) with baby carrots and strawberries on the side. NIBBLE PLATTERS: Breadsticks with marinara sauce for dipping, mozzarella stick cut up into cubes and pepperoni slices. Hawaiian bun with ham, American cheese, apple slices with Nutella for dipping. Left-over meat from dinner, fresh blueberries, grape tomatoes and yogurt.

Afternoon Slump Bump

(Or thank goodness I'm home, where's the food?).

Banana and peanut butter mini-bagel, dried fried and nut trail mix, pre-peeled orange, and yogurt covered pretzels.

Classic Chicken Stir Fry**

(HOMEWORK HAVEN: DINNER TIME!)

1 lb chicken, chopped in small pieces

salt and pepper

1 large head of broccoli, chopped

olive oil

4-5 yellow squash, chopped

soy sauce, teriyaki or yakitori sauce, optional

1 medium sweet onion, chopped or sliced

small handful of fresh basil, roughly chopped

1 lemon, cut in wedges

cooked rice to serve

Preheat a large skillet or work and drizzle with olive oil. Add chicken and salt and pepper. Stir fry until done. Add vegetables and lemon and cook until tender crisp. If you wish to add a sauce this is where you would add it. After vegetables are done, remove from heat and add basil. Serve over white rice.