Category Archives: Minnesota

Turkey, Orange and Rosemary Kebabs – Minnesota

The Gopher State is the number one producer of turkey in the country, raising approximately 44 to 46 million birds annually, according to the Minnesota Turkey Growers Association. Turkey

Turkey, Orange and Rosemary Kebabs, Minnesota

has more protein than chicken or beef and is lower in calories and fat, making it a good, heart healthy choice.

Even if summer is slowly slipping away, we couldn’t resist this tasty kebab recipe. We can grill outside until it snows, right?

If you are Twin Cities bound, be sure to check out the Minneapolis Sculpture Garden, part of the Walker Arts Center. Forty works are highlighted, including the iconic Spoonbridge and Cherry.

Turkey, Orange and Rosemary Kebabs

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

• 10 ounces orange marmalade
• 2 tablespoons Dijon mustard
• 3 tablespoons soy sauce
• 3-4 sprigs fresh rosemary
• 3-4 cloves garlic, crushed
• 1/4 cup olive oil
• 2 teaspoons orange zest
• 2 pounds boneless turkey breast, cut into 1-inch pieces (can use chicken)
• Salt
• Pepper
• Orange slices, cut thinly (optional)

Instructions
Place marmalade in a small sauce pan and heat until melted. Combine marmalade and next six ingredients (mustard through orange zest) in shallow dish or ziptop bag. Mix well. Liberally salt and pepper the turkey, then add to marinade, tossing until well coated. Allow to marinate for at least 2 hours, longer if you can.

When ready to grill, thread meat on skewers, along with orange slices, if using. Grill the kebabs, turning occasionally, until meat is no longer pink, about 10-12 minutes.

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Go Wild: Wild Rice Soup – Minnesota

Did you know wild rice is the state grain of Minnesota? Tis true! Wild rice is actually a semi-aquatic grass that grows in lakes, rivers Wild Rice Soup - Minnesotaand bays. Native Americans harvested wild rice in canoes, using beater sticks to knock the seeds into the boat. Even today, by law “wild” wild rice (not cultivated) has to be harvested the same way in Minnesota and only by those licensed to do so, according to the Whole Grains Council.

Nutritionally, wild rice is extremely low in fat, a good source of fiber (3 grams per serving) and has more protein than white rice (7 grams vs. 4 grams per serving).

Residents of the Land of 10,000 Lakes love their Wild Rice Soup. We present a vegan recipe but this can easily be adapted for meat lovers. Sub in chicken broth instead of vegetable, add cooked, diced chicken or turkey (about 3 cups) when adding the broth, and then finish with 1 cup whole milk or cream.

Hugging the very western tip of Lake Superior, Duluth, the self-proclaimed beer capital of Minnesota lures beer lovers with its North Shore Beer Trail.

Wild Rice Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup wild rice
  • Olive oil
  • 2 carrots, peeled and diced
  • Medium white onion, chopped
  • 2 ribs celery, diced
  • 1-2 cloves garlic, minced
  • Half pound of mushrooms, sliced
  • 1 cup white wine
  • 3 tablespoons flour
  • 4-6 cups vegetable broth
  • Bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • Salt
  • Pepper

Instructions

 Make wild rice according to package directions. In the meantime, heat 3 tablespoons of olive oil in a large soup pot. Add carrot, cook 3 minutes. Add onion, celery and garlic. Cook until onion is translucent. Remove vegetables to a bowl and set aside. Add 1 tablespoon olive oil to the pot. Add mushrooms. Let mushrooms cook until caramelized and quite brown. Deglaze the pot with white wine, vigorously scraping up brown bits from the bottom of the pot. Add reserved vegetables back to pot. Add oregano and rosemary. Stir in flour until all vegetables are well coated. Add 4 cups broth and bay leaf. Bring to a boil, then return to a simmer for approximately 20 minutes or until carrots are soft. Add additional broth if too thick. Add wild rice, salt and pepper to taste. Cook another 10 minutes or until rice is hot.

 

 

 

Juicy Lucy – Minnesota

The origins of the first Juicy Lucy — a cheese-stuffed burger — are a bit murky. Our theory is that a Jonas, Sven or Nils from days of yore craved a tasty morsel to ward off the ten or so months of winter in the Land of 10,000 Lakes. Sounds good, right?

Juicy Lucy

Two venerable Minneapolis institutions each claim to have invented the carnivorous concoction and each claim to make the best Juicy Lucy. Twin Cities dwellers fall into two camps: pro Matt’s and pro 5-8 Club and the rivalry is similar to the cheesesteak battle between Geno’s and Pat’s on the south side of Philly. Matt’s claims Continue reading Juicy Lucy – Minnesota