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Recipes with Whole Wheat Pasta

Summer is a great time to enjoy pasta — make these 4 dishes – Orange County Register

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Entangled in noodles? Not a bad way to spend the summer.

Chilled, room temperature or warm pasta dishes in a bowl can play a big role in warm weather. A mixed green salad could round out the meal if you want. But let’s focus on pasta with great flavor in a large bowl, large platter, or yes, straight out of the pan.

Asian-inspired noodle preparations go well with chilled noodles. A Southeast Asian pesto is a summer staple in my home. The coarse, flavored paste can be used in many ways, deliciously stirred into noodles, but also deliciously spread in rice or on grilled fish. I stir it in chicken broth for a quick Asian soup. Or toss it with cooked green beans, zucchini, or yellow baby Dutch potatoes.

The basis of the pesto are ground peanuts, but fresh chilies, ginger, garlic and fresh herbs also play an important supporting role. One of these herbs is Thai basil (húng quế in Vietnamese), a herb with purple stems with pinkish-purple flowers and green, pointed leaves. The herb has a lovely floral scent that is paired with a flavor profile that is something like licorice with a peppery edge. Thai basil is sold in the product departments of the local Asian markets. Some nurseries sell seedlings, small plants that generally grow well in Southern California.

Italy offers endless variations of summer pasta dishes that are served warm or hot. Some authentic, other Italian-inspired American interpretations. Pasta offers a neutral canvas for endless variations.

Enjoy the pasta delights.

Ground peanuts are the basis of Southeast Asian pesto, but fresh chillies, ginger, garlic and fresh herbs also play an important supporting role. (Photo by Cathy Thomas)

Southeast Asian pesto

Yield: 3 cups

INGREDIENTS

2 tablespoons plus 1 cup of peanut oil, shared use

2/3 cup of roasted salted peanuts

2 green fresh serrano chillies or jalapeño chillies or red Fresno chillies, pitted, chopped; see cooking notes

1 generous tablespoon of chopped fresh ginger

6 medium-sized garlic cloves, peeled, chopped

2 cups of fresh Thai basil leaves; see cooking notes

1/3 cup fresh mint leaves

1/3 cup coriander

2 teaspoons of salt

1 1/2 teaspoons of sugar

1/4 cup fresh lime juice

Chef’s Notes: If you prefer a hotter sauce, use serrano chillies; Use jalapeños or Fresno red chilies for a milder sauce. I like to use half as much chilli as advertised, then taste and add more when the sauce needs a boost. Thai basil is sold in the vegetable departments of Asian markets. This recipe makes 3 cups of sauce; If you prefer, cut all ingredient dimensions in half to make 1 1/2 cups. Throw in 1 cup of this pesto with 1 pound of cooked Asian noodles and serve hot or at room temperature. Season to taste before serving; add salt if necessary. Store leftover pesto in the refrigerator airtight for up to 3 days. This mixture can be used to flavor broths, salad dressings, rice, and grilled chicken or fish.

PROCEDURE

1. Heat 2 tablespoons of oil in a medium-sized pan over medium-high heat. Add peanuts and cook for 10 seconds. Remove from heat, stir and let rest for 3 to 5 minutes. The peanuts should be golden brown, but not overcooked, so that they taste burnt (put them on the plate if the nuts turn too brown). Put the nuts and oil in the food processor; process until the peanuts are a coarse paste.

2. Put the chillies, ginger and garlic in the food processor and roughly chop. Add herbs, salt, sugar and lime juice; Crush, if necessary add a little more oil through the filler pipe with the engine running. Add remaining oil and pulse 2 or 3 times to work it in.

Summer Linguine with Tomatoes, Brie and Basil is a dish that cookbook authors Julee Rosso and Sheila Lukins first enjoyed in Sardinia. (Photo by Cathy Thomas)

Summer linguine with tomatoes, brie and basil

Many years ago Julee Rosso and the late Sheila Lukins, the authors of The Silver Palate Cookbook, came into my kitchen with me to prepare a favorite dish from their book. They chose this delicious linguine dish, a preparation they had enjoyed in a private home in Sardinia. It was introduced in a chapter in the book called “Summer Noodles”.

Yield: 6 servings

INGREDIENTS

4 large, ripe, unpeeled tomatoes, preferably heirlooms, cut into 1/2-inch cubes, see Cooking Notes

3/4 pound brie cheese, chilled, rind removed, torn into ragged pieces, see cooking notes

1 cup of fresh basil leaves, cut into thin horizontal strips

3 large cloves of garlic, peeled, chopped

3/4 cup extra virgin olive oil, plus 1 tablespoon, shared use

2 1/2 teaspoons of coarse salt, shared

Freshly ground black pepper to taste

1 pound of dried linguine; see cooking notes

Optional set: Grated Parmigiano Reggiano

Chef’s Notes: You can use either large tomatoes cut into 1/2-inch cubes or 2 cups of halved cherry tomatoes – or a combination of both. It’s easier to cut off the rind of the brie when it’s cold; Place in the freezer for 10 minutes to make it easier to cut off the rind. I like to use Trader Joe’s linguine spinach and chives.

PROCEDURE

1. In a large bowl, mix the tomatoes, brie, basil, garlic, 3/4 cup oil, 1/2 teaspoon salt, and pepper to taste. Let rest at room temperature for about 1 to an hour.

2. Bring a large saucepan of water with the remaining 2 teaspoons of salt and 1 tablespoon of oil to a boil. Add the linguine and cook al dente according to the instructions on the packet. Drain well. Add to the tomato mixture while it is still hot. Swirl immediately and swirl enough so that most of the brie can melt and coat the pasta. Serve, strain the pepper mill and grated parmesan as an optional topping.

Source: Adapted from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins (Workman)

Udon noodles can be served cold in a dressing of toasted sesame oil, rice vinegar, peanut butter, soy, dried red chilli flakes, and brown sugar. (Photo by Cathy Thomas)

Cold sesame noodles

Udon noodles can be peppered with sesame seeds and dressed with a quick-cooked sauce made from roasted (Asian) sesame oil, rice vinegar, peanut butter, soy, dried red chilli flakes and brown sugar. The rich sauce hugs a jumble of Japanese udon noodles, flat wheat-based noodles in the form of linguine. Sliced ​​spring onions and blanched snow peas come to the party, along with a garnish of toasted sesame seeds.

Yield: 4 to 6 servings

INGREDIENTS

3 tablespoons of soy sauce

2 tablespoons rice vinegar

1/2 teaspoon dried paprika flakes or to taste

2 tablespoons of tightly packed brown sugar or granulated sugar or to taste

1/2 cup of creamy peanut butter

1 tablespoon of roasted (Asian) sesame oil

1 teaspoon of chopped fresh ginger

1/2 cup of chicken broth or vegetable broth

1 pound udon (flat Japanese wheat noodles)

Garnish: 4 spring onions with dark green stems, thinly sliced

Salt if necessary

Garnish: Thin cucumber slices

Garnish: 8 to 10 snow peas, briefly blanched in boiling water until tender and crispy, drained

Garnish: 2 tablespoons of toasted sesame seeds

PROCEDURE

1. In a saucepan, mix the soy sauce, vinegar, red pepper flakes, brown sugar, peanut butter, oil, ginger and stock; simmer the mixture, stirring with a whisk, until thickened and smooth, about 3 to 4 minutes; cool down a bit. Bring a large saucepan 2/3 full of water to a boil over high heat. Cook the pasta until al dente, about 3 to 4 minutes.

2. Drain in a colander; Freshen up with cold water. Shake the strainer to remove excess water; Put the pasta in a bowl and mix with the sauce and spring onions. Season to taste and salt if necessary.

3. Serve the noodles at room temperature and garnish with cucumber slices, sugar snap peas and toasted sesame seeds.

Linguine with white mussel sauce can be the star of your summer backyard get-together. (Photo by Nick Koon)

Linguine with white mussel sauce

Yield: 4 to 6 servings

INGREDIENTS

salt

1 pound of dried linguine or spaghetti

1/4 cup extra virgin olive oil

4 large cloves of garlic, peeled and thinly sliced

3/4 teaspoon dried paprika flakes

3/4 teaspoon dried oregano

1/2 cup of dry white wine

2 (10 ounce each) cans of whole baby clams with their juices, see Cooking Notes

Freshly ground black pepper

2 1/2 tablespoons of unsalted butter

2 teaspoons of chopped or finely grated lemon peel (colored portions only)

1/2 cup chopped Italian parsley, shared use

Optional side dish: lemon wedges, cherry tomatoes, whole steamed mussels, see cooking notes

Chef’s Notes: If you are serving this dish at a party, consider steaming some clams to serve on top of the pasta. After steaming, discard any clams that won’t open.

PROCEDURE

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes before the cooking time for al dente. Reserve 1/2 cup of pasta cooking water and set aside. Drain the pasta.

2. In the meantime, prepare the sauce. Heat the oil in a large, deep pan over medium heat. Add the garlic, red pepper flakes, and oregano and cook until the garlic is tender and begins to turn a pale golden color, about 1 minute. Add wine; Simmer until reduced by half, 3 to 4 minutes. Stir in mussels with their juices; cook until just warmed through, about 2 minutes. Season to taste with black pepper. Try and add salt if necessary. Keep in mind that canned clams can be quite salty.

3. Add cooked, drained pasta, butter and lemon zest; throw. Add half of the reserved pasta water and half of the parsley; throw. Once the butter melts, it should appear sassy. If necessary, add a little more pasta cooking water (this is rarely necessary) and toss. Scatter the rest of the parsley on top and garnish with lemon wedges if you like.

Do you have a question about cooking? Contact Cathy Thomas at cathythomascooks@gmail.com

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Recipes with Whole Wheat Pasta

This summer salad is perfect for a work packed lunch

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HHow do you cook corn on the cob?

There seem to be as many methods as there are cooks. Steam, cook, microwave? Do you grill, and if so, in the bowls or outside? (Or get in the mood and pull back the shells, add butter or an ice cube, wrap it up, and move on?)

You may prefer your corn raw, especially when it’s as fresh as possible.

I like to shake things up, and I’ve cooked (or not cooked) corn in all of the above ways, and lots more. But my go-to method is to microwave the corn in the (soaked) husk, which steams it slightly and the husk and silk slide off easily. It takes barely a second to remove these husks and cook the corn in a red-hot, dry pan, rolling it every few minutes. Some of the kernels will turn brown and charred, while the rest will turn a bright yellow, adding a touch of nuttiness and even a hint of smoke. You can butter them and serve them just like that, or you can cut the kernels off and really use them anywhere you want.

These kernels are at home on cereal bowls, tacos, and pasta dishes, but their highest and best use could only be in a salad.

Every year I audition several options for the location of my lamb’s lettuce recipe of the summer. A few years ago it was a Maggie Battista number that intelligently used shredded tortilla chips for texture. Last year it was Gaby Dalkin’s colorful combination of raw corn, watermelon radishes and snow peas.

This time the winner is from Molly Baz’s Cook This Book, and it depends on a base of cereal and quick pickled onions in a zesty dressing. Other elements: Queso fresco, chopped almonds, a generous amount of mint – and those corn kernels charred in the pan. The salad has several of my favorite summer qualities: it can be eaten at room temperature or cold, right after preparation or after a few days in the refrigerator. It’s quick and it’s adaptable.

Perhaps best of all, it is another way to enjoy this cute, golden star of the season.

Farro and charred lamb’s lettuce

This prep salad makes for fabulous summer lunches

(Laura Chase de Formigny / Washington Post)

total time: 40 minutes

Makes: 4 servings

This summer salad combines fried fresh corn with farro and pickled onions. Feel free to use any other grain instead of Farro; brown rice and barley would be an easy substitute. To get the most of your time, let the farro cook before you start preparing the other ingredients.

Go on: The farro and corn can be cooked (separately) and refrigerated for up to 1 week before combining with the dressing and other ingredients.

warehouse: The salad can be refrigerated in an airtight container for up to 5 days.

ingredients

225g Farro (can replace barley, wheat berries, brown rice or your favorite whole grain)

80ml sherry vinegar or red wine vinegar, plus more to taste

80ml cup of extra virgin olive oil

1 tbsp honey or agave nectar

½ teaspoon of fine sea salt or table salt, plus more to taste

½ small red onion, thinly sliced

4 large ears of fresh corn, peeled

115g Queso Fresco or Feta, drained and crumbled

70g roasted almonds, chopped

15g lightly wrapped fresh mint or basil leaves, torn into small pieces

Freshly ground black pepper

method

1. Bring a medium saucepan of salted water to a boil. Add the farro and cook until it is through and al dente but not mushy, 20 to 35 minutes.

2. In the meantime, pickle the onion: mix the vinegar, oil, honey and salt in a large bowl. Add the onion and toss to combine, lightly squeeze to dip if necessary.

3. As soon as the Farro is al dente, drain into a fine-mesh sieve and rinse with cold water to cool. Put the drained farro with the pickled onions in the bowl and mix.

4. To char the corn, heat a large, dry cast iron pan over medium heat for a few minutes. Add the corn and cook every few minutes until charred in spots and light yellow, 11 to 13 minutes. Transfer the corn to a cutting board to cool. Cut the corn crosswise in half with an ear of wheat at a time, then place each half on the board with the cut side down and cut the kernels off the cob with a sharp knife. Repeat with the remaining corn.

5. To make the salad add the queso fresco, almonds, mint and charred corn and mix. Season with plenty of black pepper, season to taste and add more salt or vinegar if necessary. Serve at room temperature or cover and refrigerate to cool and eat cold.

Nutritional value per serving | Calories: 691; Total fat: 37g; saturated fat: 7g; Cholesterol: 20 mg; Sodium: 525 mg; Carbohydrates: 74g; Dietary fiber: 8g; Sugar: 13g; Protein: 19g.

Recipe based on “Cook This Book” by Molly Baz (Clarkson Potter, 2021).

© The Washington Post

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Recipes with Whole Wheat Pasta

Hailey Bieber Tells 36 Million Fans She “Has Never Felt Better” After Ditching Meat

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Hailey Bieber is actively removing animal products from her diet, the model told her 36 million fans in a recent Instagram story. “In the last two and a half months I have completely eliminated meat (except fish) from my daily food and stuck to vegetarian / vegan dishes,” Bieber posted next to a photo of a gluten-free (and probably vegan) lemon poppy seed cake and latte.

The model, who is married to pop star Justin Bieber, said she noticed significant health benefits after removing some animal products from her diet. “I’ve never felt better,” said Bieber. “[I] feel so clear and energetic. Only for sharing for anyone thinking about leaving out meat. “

Hailey Bieber’s vegan trip

The 24-year-old model first became interested in plant-based foods after trying burgers, tater tots, and milkshakes from the Los Angeles area’s vegan mainstay Monty’s Good Burger – a favorite among vegan celebs like Joaquin Phoenix and Rooney Mara. After trying the bounty at Monty’s Good Burger, Bieber headed over to her Instagram Stories to rave about the experience. “So I’m neither a vegan nor a vegetarian. I’m half Brazilian, so trust me, I love a good pichana (a piece of beef), “wrote Bieber in 2019.” But I’ll say in the last week or so I’ve tried some of the most incredible vegan foods I’ve ever tried have. I’ve ever had and I want to keep researching plant-based. Send me all your suggestions. ”

In July 2020, Bieber’s interest in the plant-based lifestyle took a turn, thanks in part to the Netflix documentary The Game Changers, a film sponsored by Jackie Chan, Arnold Schwarzenegger, James Cameron, and many others that highlights top athletes who thrive on a plant. based diet and the performance benefits of not using animal products.

VegNews.HaileyBieber2

Before she saw the hit film, Bieber reached out to her then 28 million Instagram followers for advice on how to be vegan. “I’m trying to switch to a mostly plant-based diet to watch The Game Changers,” Bieber wrote on an Instagram story. “When you have suggestions for other things to see [and] read, send it to me. “

It looks like crowdsourcing vegan advice helped get Bieber where she is today, and with the new documentary Seaspiracy exposing the horrors of the global fishing industry, Bieber may be inspired to try all animal products, including fish to leave out for good.

Celebrities on the verge of vegan

Bieber is among a group of celebrities who have actively reduced their consumption of animal products and are so close to being entirely herbal. Katy Perry and her husband Orlando Bloom are both almost there. “I’m 95 percent ready to be 100 percent vegan,” Perry – an Impossible Burger superfan – told her 109 million Twitter followers in January, adding that her dog, Nugget, has also been on a plant-based diet for the past four months .

VegNews.KatyPerry

For his part, Bloom revealed that he eats meat because he has a thing for cows. “I’m 90 percent plant-based, so maybe I only eat a really good piece of red meat once a month,” Bloom said during an interview with the Sunday Times in March. “Sometimes I look at a cow and think: ‘This is the most beautiful thing there is.'”

And the Kardashian / Jenner clan is also part of the almost vegan club. Kim Kardashian West has been experimenting with plant-based diets since 2019, and this year the 40-year-old reality star and business mogul committed to giving up animal products entirely. In doing so, she also convinced her sisters to eat a plant-based diet. In May, Kourtney Kardashian announced in a post on her blog Poosh Your Wellness, along with a vegan food diary, that she was “95 percent vegan”. Kourtney Kardashian is currently dating Blink-182 drummer and longtime vegan. Travis Barker. If all goes well, Barker could bring Kourtney Kardashian 100 percent.

Love the vegetable lifestyle as much as we do?
Get the best vegan recipes, To travel, Celebrity interviews, Product selection, and so much more in every issue of VegNews magazine. Find out why VegNews is the worldwide one # 1 plant magazine by subscribing today!

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Recipes with Whole Wheat Pasta

Hometown Focus Recipes | Hometown Focus

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In line with our Health Edition this week, I was looking for recipes that offer the possibility of a healthier choice. The recipes are also designed to be made for just two people, although simple math should guide the chef on how to make a recipe for more. These are all from the cookbook Diabetes & heart-healthy meals for two

As I’ve lamented in the past, I’ve always enjoyed cooking for a crowd, but these opportunities are rare. It would be okay to prep just two, but I always like leftovers, so I would most likely at least double these recipes to have something left over for a lunch or second dinner the next day.

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These are also lighter eating options as we continue with our hot weather and no rain. Not to mention, they’re good for you!

Chopped salad with Italian dressing

dressing

• 2 TBSP. Apple juice concentrate
• 2 TEA SPOONS. Apple Cider Vinegar
• 1 teaspoon. fresh lemon juice
• 1 teaspoon. Olive oil (extra virgin preferred)
• 1/4 tsp. dried oregano, crumbled
• 1/4 tsp. Salt-
• 1/8 tsp. Garlic powder
• 1/8 tsp. paprika
• 1/8 tsp. dry mustard
• 1/8 tsp. pepper

salad

• 2c. green leafy lettuce, torn into bite-sized pieces
Pieces
• 1/4 c. chopped broccoli florets
• 1/4 c. chopped cauliflower florets
• 2 TBSP. chopped carrot
• 2 TBSP. chopped radishes
• 2 TBSP. chopped cucumber
• 2 medium-sized cherry tomatoes, halved

Mix the dressing ingredients in a small bowl. Put the salad in flat salad bowls. Spread the remaining ingredients on the salad. Pour the dressing over it

Salad. (Yield: For 2 people; 1/2 cup of lettuce and 2 tablespoons of dressing per serving)

Salad with cucumber and blue cheese

• 1/2 large cucumber, peeled and diced
• 2 TBSP. finely chopped red onion
• 2 TBSP. chopped fresh parsley
• 1 TBSP. Apple Cider Vinegar
• 2 TEA SPOONS. sugar
• 2 TBSP. crumbled low fat blue cheese
• 1 medium tomato, cut into four slices

In a small bowl, stir together the cucumber, onion, parsley, vinegar and sugar. Stir in blue cheese. Let stand for 5 minutes to allow the flavors to mix. Place 2 tomato slices on each plate. Pour the cucumber mixture over it. (Yield: 2 servings; 1/2 cup per serving)

Ginger tuna patties

• 2 large egg whites
• 2 TBSP. thinly sliced ​​spring onions
• 2 TEA SPOONS. finely chopped peeled ginger root
• 1 teaspoon. Soy sauce (lowest sodium)
available)
• 1/2 tsp. toasted sesame oil
• Cayenne pepper
• 9 ounces. low-sodium light tuna in
Water, drained and cut into small up
medium pieces
• 1 teaspoon rapeseed or corn oil

In a medium bowl, whisk together egg whites, spring onions, ginger root, soy sauce, sesame oil, and cayenne pepper. Add the tuna and stir gently.

In a large non-stick pan, heat the oil over medium heat while swirling to coat the bottom. Divide the tuna mixture in half, making sure each has an equal amount of liquid so that the egg whites hold each patty together. Put one of the halves in a 1/2 cup measuring cup. Turn over on the pan and flatten the mound slightly. Repeat with the remaining mixture. Cook for 4 minutes on one side. Flip gently and cook for 3 to 4 minutes, or until firm. (Yield: 2 servings; 1 patty per serving)

Grilled Tuscan Chicken

• 2 TBSP. fresh lemon juice
• 1 TBSP. white balsamic vinegar or white

Wine vinegar
• 1 medium clove of garlic, chopped
• 1/4 tsp. dried oregano, crumbled
• 1/4 tsp. dried sage
• 1/8 tsp. Pepper (coarsely ground)
prefers)
• 2 boneless and skinless chicken breasts
Halves (about 4 ounces each), all visible
Discarded fat, chopped to 1/2 inch
thickness
• Cooking spray

In a medium-sized non-metallic bowl, stir together the lemon juice, vinegar, garlic, oregano, sage, and pepper. Add the chicken and turn it over to the coat. Cover and chill for 30 minutes, turning once. Transfer the chicken to a plate and discard the marinade.

In the meantime, spray the grill grate lightly with cooking spray. Preheat the grill on medium level. Grill the chicken for 4 to 5 minutes on each side or until it is no longer pink in the center. (Yield: Makes 2 servings; 3 ounces of chicken per serving)

Cajun chicken pasta

• 1-1 / 2 ounce. uncooked wholemeal penne
• 1 teaspoon rapeseed or corn oil
• 8 ounces. Boneless chicken breast, skinless,
all visible fat discarded, but bite-sized
Pieces
• 1/2 small onion, diced
• 1/2 small red pepper, chopped
• 1/2 small green bell pepper, chopped
• 2 ounces. Baby portobello mushrooms, sliced
• 2 medium-sized garlic cloves, chopped
• 2 TBSP. fat-free sour cream
• 2 TBSP. light tub cream cheese
• 2 TBSP. non-fat milk
• 1/2 tsp. salt-free, extra spicy
mixture
• 2 TBSP. grated or grated reduced fat
Parmesan cheese

Prepare the pasta according to the package instructions, omitting the salt and oil. Drain well in a colander.

In the meantime, in a medium-sized non-stick pan, heat the oil over medium heat and swirl to coat the bottom. Cook the chicken for 4 to 5 minutes, or until it is golden brown on the outside and no longer pink on the inside, stirring frequently. Transfer to a plate and set aside.

Mix the onion, bell pepper, mushrooms and garlic in the same pan. Simmer over medium heat for about 3 minutes or until tender, stirring frequently. Stir in chicken and pasta.

Whisk the remaining ingredients except for the parmesan. Pour into the pan and stir to heat it. Sprinkle with parmesan cheese. (Yield: Makes 2 servings; 1-1 / 2 cups per serving)

French toast with orange and strawberry sauce

• 1c. Egg substitute
• 1/2 tsp. Vanilla extract
• 4 slices of light wholemeal bread
• 1 teaspoon rapeseed or corn oil
• 1/4 tsp. grated orange peel
• 1/3 c. fresh orange juice
• 1 TBSP. sugar
• 1/2 tsp. Cornstarch
• 1c. whole medium-sized strawberries,
quartered
• 1 (6 oz.) Container of non-fat vanilla yogurt

Whisk egg substitute and vanilla in a shallow bowl. Dip each slice of bread in the mixture and brush on both sides. Allow excess material to drain off. Set aside on a plate.

In a large non-stick pan, heat the oil over medium heat while swirling to coat the bottom. Bake the bread for 4 minutes on each side or until golden brown.

In the meantime, mix the orange peel, orange juice, sugar and cornstarch in a small saucepan and stir until the cornstarch has dissolved. Bring to a boil over medium heat. Cook for 1 minute, stirring frequently. Take off the heat. Allow to cool slightly.

Just before serving, stir the strawberries into the orange sauce until coated. Spoon over the bread. Top up with the yogurt. (Yield: For 2 people; 2 slices of toast, 1/2 cup plus 2 tablespoons of sauce and 1/4 cup of yogurt per serving)

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please enter your name, place of residence and a telephone number. For those who do not have internet access, you can get your prescriptions at Hometown Focus, 401 6th Ave. Send N., Suite 1111, Virginia, MN, 55792.

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