2021
Eatery Guide A publication by
Mi Mexico SPECIALTY ENTRÉES Fajitas del Mar
Special Dinner
A little of everything! Taco, Tamale, enchilada, Chile relleno, chalupa, rice and beans.
Carnitas
Pork Tips with rice, beans, guacamole, salad and flour tortillas
Chimichanga
Stuffed flour tortilla with your choice of chunks of beef or spicy chicken deep fried to a golden brown, Topped with cheese sauce and served with rice, beans, lettuce, sour cream, Guacamole and pico de gallo.
Taquitos Mexicanos
Four deep fried corn tortillas stuffed with shredded beef or chicken, topped with lettuce, pico de gallo, guacamole and sour cream. Served with rice and beans.
Enchiladas Supreme
Four rolled corn tortillas, one ground beef, one cheese, one chicken and one bean. Topped with enchilada sauce, lettuce, cheese, tomatoes and sour cream.
Enchiladas Suizas
Three grilled chicken or beef enchiladas topped with green tomatillo sauce and sour cream. Served with beans and lettuce.
Grilled shrimp, scallops, crab and fish cooked with onions, bell peppers and tomatoes. Served with rice, beans, and lettuce, sour cream and tortillas.
Enchiladas Rancheras
Javi’s Special
Chimichanga a la carte, one burrito and one enchilada topped with cheese sauce. All these three are stuffed with delicious ground beef.
Quesadilla Suprema
One grilled, flat flour tortilla with your choice of chunks of beef or shredded chicken Three cheese enchiladas topped with pork. Cooked with tomatoes, onions, bell pepper and cheese. Topped with another grilled, flat tortilla, lettuce, sour cream, diced tomato and enchilada sauce. Served with sour cream, tomatoes, and guacamole. and shredded cheese.
Veggie Fajitas
Grilled sautéed onions, bell peppers, tomatoes, broccoli, mushrooms and pineapple. Served with rice, beans, lettuce, sour cream, guacamole and 3 tortillas.
Fajita Quesadilla
A flour grilled tortilla with steak or grilled chicken, tomatoes, onions, bell peppers, and served with rice and guacamole salad.
Quesadilla Rellena
A flour tortilla grilled and stuffed with cheese, beef tips or shredded chicken and refried beans. Served with lettuce, tomatoes, guacamole and sour cream.
Quesadilla Shrimp
A flour tortilla grilled and stuffed with shrimp, cheese, onions, bell peppers and tomatoes. Served with guacamole salad and rice.
Rosa’s Special
Two flour tortillas grilled and stuffed in between with grilled steak, chicken, and crab imitation, cheese, onions, bell peppers, tomatoes and broccoli.
Chilaquiles Mexicanos
Soft corn nacho chips tossed with hot sauce and shredded chicken cooked with our special sauce, and topped with melted cheese. Served with rice and guacamole salad.
El Amigo Special
One group beef chimichanga, one cheese quesadilla and one OLLITA stuffed with ground beef, lettuce, tomatoes, sour cream and cheese.
Pollo Empanizado
Floured fried chicken breast served with rice, beans, guacamole salad and flour tortillas. Choice of salad dressing. Barbacoa Delicious tender steam cooked beef with our special sauce on top, served with rice, beans, pico de gallo and tortillas.
FAJITA’S • GRILL SPECIALTIES • STEAKS • COMBINATION DINNERS • BURRITOS • LUNCH SPECIALS • KIDS MENU • NACHOS • SEAFOOD • SALADS • COFFEE BAR • DRINKS •DESSERTS
301 40TH AVE SW #101, MINOT, ND 58701 Visit us online at www.MinotDailyNews.com
Page 2
July 2021
EATERY GUIDE
A Perfect Pairing for Summer Supper F
FAMILY FEATURES
ew moments make summers quite as special as family meals, whether you’re soaking up the sun’s rays on the patio or beating the heat at the dining room table. You can make evenings the highlight of the day with loved ones by centering dinner around the ÀDYRUV RI WKH VHDVRQ Fish, for example, is a popular choice for many with its OLJKWHU WH[WXUH DQG D ÀDYRU SUR¿OH WKDW¶V HDVLO\ SDLUHG ZLWK a variety of veggies. These Blackened Salmon Sliders with Pickled Beet Relish can feed a family in a fun, handheld way with Aunt Nellie’s Pickled Beets serving as a perfect SDUWQHU IRU WKH ¿VK ¿OOHWV No summer dinner is complete without a side dish like this BLT Potato Salad. A trio of classic warm-weather ingredients – bacon, lettuce, tomato – blend together with READ German Potato Salad and a homemade vinegarbased dressing for a delightful spin on a family favorite. 7R ¿QG PRUH VXPPHU LQVSLUHG PHDO LGHDV SHUIHFW IRU sharing with family and friends, visit readsalads.com and auntnellies.com.
Blackened Salmon Sliders with Pickled Beet Relish
Recipe courtesy of tarateaspoon.com Prep time: 40 minutes Yield: 12 sliders (2 per serving) 4 single-serve cups Aunt Nellie’s Diced Pickled Beets ¿QHO\ FKRSSHG VFDOOLRQ DERXW WDEOHVSRRQV
FXS VKUHGGHG UDGLVKHV FXS SODLQ *UHHN \RJXUW FXS ¿QHO\ FUXPEOHG IHWD FKHHVH WDEOHVSRRQV FKRSSHG ÀDW OHDI SDUVOH\ WHDVSRRQV FKRSSHG RUHJDQR 1/4 teaspoon kosher salt, plus additional, to taste, divided SLQFK JURXQG EODFN SHSSHU SRXQGV VDOPRQ ¿OOHWV VNLQOHVV WDEOHVSRRQV EODFNHQHG VHDVRQLQJ WDEOHVSRRQV ROLYH RLO VOLGHU EXQV FXS EDE\ DUXJXOD Drain beets well. In medium bowl, combine diced beets, scallions and radishes. Set aside. In small bowl, combine yogurt, feta, parsley and oregano. Stir in 1/4 teaspoon kosher salt and black pepper. Set aside. Cut salmon into 12 roughly 2 1/2-inch squares, about LQFK WKLFN 6OLFH WKLFN SDUWV RI ¿OOHWV LQ KDOI WR PDNH thinner, if needed. 6SULQNOH ¿OOHWV ZLWK VDOW WR WDVWH RQ ERWK VLGHV 6SULQNOH evenly with blackened seasoning until well coated. Heat nonstick skillet or cast-iron pan over medium heat and add oil. Add salmon, in batches if needed, and cook, turning once, until salmon is crisped and almost cooked through, about 1 1/2 minutes per side. Remove and let rest. Spread each slider bun with about 1 tablespoon yogurt sauce. Layer arugula, salmon and beet relish on each slider and serve.
Blackened Salmon Sliders with Pickled Beet Relish
BLT Potato Salad
Recipe courtesy of eazypeazymealz.com Prep time: 20 minutes Servings: 4 FDQ RXQFHV
READ German Potato Salad 3 Roma tomatoes, diced FXS ¿QHO\ GLFHG red onion FXSV EDE\ DUXJXOD 6 slices crispFRRNHG EDFRQ FUXPEOHG
BLT Potato Salad
Dressing: 1/3 cup apple cider vinegar
Roasting on Site
1701 South Broadway 839-2732
broadwaybean.com locally owned and operated since 1995 Egg Home of the
el! D BE E T O V
ST COFFEE SH OP
Voted Best Best Coffee Shop! Visit us online at www.MinotDailyNews.com
WDEOHVSRRQV olive oil 3/4 teaspoon kosher salt WHDVSRRQ garlic powder 1/4 teaspoon EODFN SHSSHU Place potato salad in large bowl. Gently stir in diced tomatoes and onion. Add arugula; stir gently to combine. Sprinkle with crumbled bacon. To make dressing: In bowl, combine apple cider vinegar, olive oil, salt, garlic powder and black pepper. Drizzle over potato salad to serve.
July 2021
Page 3
EATERY GUIDE
Sweet and Savory Curried Popcorn
Yield: 8 cups 8 cups unsalted, unbuttered popped popcorn FXS JKHH FODUL¿HG EXWWHU RU FRFRQXW RLO 2 tablespoons brown sugar 1 tablespoon honey 1 teaspoon curry powder 1/2 teaspoon cumin WHDVSRRQV ÀDNHG VHD VDOW Place popcorn in large mixing bowl. In saucepan over medium heat, melt ghee, brown sugar, honey, curry powder and cumin; stir until dissolved. Bring to light boil; remove from heat. Toss ghee mixture and salt with popcorn; transfer to serving bowl.
Crunchy Popcorn Trail Mix
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s many people start getting back into normal routines, they’re returning to familiar on-the-go lifestyles by heading back to work, traveling to new destinations and enjoying time with loved ones. While you get out to explore and gather with family and friends again, remember you’ll need fuel for your adventures. According to a National Health and Nutrition Examination Survey, most Americans fail to get enough whole JUDLQV HDFK GD\ RSWLQJ LQVWHDG IRU PRVWO\ UH¿QHG JUDLQV )RRGV OLNH WDVW\ ZKROH JUDLQ SRSFRUQ R൵HU DQ HDV\ KHDOWK KDFN VR \RX FDQ make every bite count. Try getting in the habit of popping 9 cups of popcorn in the morning and dividing it into two containers. Season one container with salt and herbs, the other with a pinch of sugar and cinnamon so you can alternate between sweet and salty throughout the day. Bringing delicious options like WKHVH ZKLOH RQ WKH JR FDQ KHOS VDWLVI\ KXQJHU SDQJV ZKLOH DGGLQJ WKH ¿EHU \RXU body needs. Because mouthwatering whole-grain popcorn is versatile and 3 cups is equal WR RQH VHUYLQJ RI ZKROH JUDLQV LW¶V D VLPSOH \HW ÀDYRUIXO RSWLRQ IRU PHHWLQJ dietary recommendations. It can be a breeze to add it to snacks like Blueberry DQG 3RPHJUDQDWH 3RZHU %DUV &UXQFK\ 3RSFRUQ 7UDLO 0L[ RU 6ZHHW DQG 6DYRU\ &XUULHG 3RSFRUQ <RX FDQ HYHQ VDWLVI\ NLGV¶ FUDYLQJV ZLWK *UDE DQG *R 3L]]D Popcorn, a six-ingredient recipe made in a matter of minutes. 9LVLW SRSFRUQ RUJ WR ¿QG PRUH QXWULWLRXV VQDFN LGHDV
Yield: 9 cups 5 cups popped popcorn 3 cups whole-grain oat cereal 1/3 cup raisins 1/3 cup peanuts or other nuts FXS VXQÀRZHU VHHGV 1/4 cup (1/2 stick) butter or margarine 6 tablespoons brown sugar 2 tablespoons light corn syrup In large, microwavable bowl, stir popcorn, cereal, raisins, nuts and seeds; set aside. In small saucepan, heat butter, brown sugar and corn syrup until boiling; cook 3 minutes, stirring occasionally. Pour over popcorn mixture, stirring to coat evenly. Microwave 3-4 minutes, stirring and scraping bowl after each minute. Spread onto greased cookie sheet; cool. Break into pieces and store in airtight container.
Blueberry and Pomegranate Power Bars
Yield: 12 bars Nonstick cooking spray 8 cups popped popcorn 1 1/2 cups old-fashioned rolled oats 1 cup dried blueberries 1/2 cup pomegranate seeds 1/2 cup whole natural almonds, toasted and coarsely chopped 2/3 cup honey 2/3 cup light brown sugar 2 tablespoons butter or margarine 6 ounces bittersweet chocolate, melted Line 13-by-9-inch pan with foil; spray with nonstick cooking spray. In large bowl, combine popcorn, oats, blueberries, pomegranate seeds and almonds. In small saucepan over low heat, boil honey, brown sugar and butter 2 minutes. Pour over popcorn mixture and mix thoroughly. Using damp hands, press mixture ¿UPO\ LQWR SUHSDUHG SDQ 5HIULJHUDWH XQWLO ¿UP DERXW KRXUV &XW LQWR 12 bars. Dip bottoms of bars into melted chocolate. Place on wax paperlined pan; refrigerate until ready to serve. Store in tight covered container in refrigerator.
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Grab and Go Pizza Popcorn
Yield: 6 quarts 6 quarts popped popcorn olive oil cooking spray 1 cup grated Parmesan cheese 2 teaspoons garlic salt 2 teaspoons paprika 1 tablespoon Italian seasoning Place popcorn in large, sealable plastic container or 2 1/2-gallon plastic sealable bag. Spray popcorn lightly with olive oil cooking spray. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly. To serve, scoop popcorn into reusable plastic cups.
Page 4
July 2021
EATERY GUIDE
A Natural Solution for Summer Hydration
F
FAMILY FEATURES
un in the summer sun can mean anything from poolside play and outdoor exercise to simply relaxing in the shade. While these activities make the season special for people of all ages, the heat also leads to the inevitable: sweat. Electrolytes, critical for the human body to function, are lost via sweat throughout WKH GD\ 'ULQNLQJ SOHQW\ RI ÀXLGV VXFK DV water, helps keep you hydrated. However, adding 100% orange juice to your diet can help replace those lost electrolytes in addition to aiding hydration. According to a study published in the “Journal of Nutrition and Health Sciences,” drinking 100% orange juice following exercise contributes to hydration equally as well as water and sports drinks, making the beverage a viable alternative for recovery. “Electrolytes include nutrients such as potassium, sodium, magnesium and FDOFLXP ´ VDLG 'U 5RVD :DOVK VFLHQWL¿F research director at the Florida Department RI &LWUXV ³,Q ÀXLGV WKHVH QXWULHQWV FDUU\ an electric charge, which allows muscles to contract and nerves to transmit signals, and are critical for the human body to function. Plain water contains few if any electrolytes, so you must replace lost electrolytes by consuming foods or beverages that contain WKHVH QXWULHQWV 'ULQNLQJ ÀXLGV WKDW FRQWDLQ both water and electrolytes, such as 100% orange juice, may help support hydration.” In fact, 100% orange juice contains about 90% water and can contribute to overall water intake. With no added sugar,
it’s an ideal way to support hydration by drinking it on its own or by adding it to recipes like this Healthy Broccoli Salad with Miso Orange Dressing or Pineapple Orange Smoothie. Consider these major electrolytes found in orange juice:
Potassium: The major electrolyte ZLWKLQ DOO FHOOV LW KHOSV EDODQFH ÀXLG in the body with a strong relationship to sodium, the major electrolyte in the blood and outside the cells. Potassium is especially important for regulating heart rhythm and function. An 8-ounce glass of 100% orange juice provides 10% of the recommended daily value for potassium.
Pineapple Orange Smoothie
Servings: 2 1 cup Florida Orange Juice 1/2 cup plain almond milk 1 frozen banana 1 cup frozen pineapple 1 teaspoon turmeric 1 scoop walnuts 1/8 teaspoon cayenne 2-3 ice cubes 1 scoop plain protein powder (optional) In large blender, blend orange juice, almond milk, frozen banana, frozen pineapple, turmeric, walnuts, cayenne, ice cubes and protein powder, if desired, until smooth. Portion into two small glasses.
Magnesium: The fourth-most abundant mineral in the body and essential in the regulation of muscle contraction, cardiac excitability, blood pressure and other vital processes. An 8-ounce glass of 100% orange juice contains 6% of the recommended daily value for magnesium. Calcium )RXQG LQ IRUWL¿HG YDULHWLHV of orange juice, calcium plays an important role in muscle contraction, nerve transmission and the contraction and relaxation of the cardiovascular system. As an excellent source of FDOFLXP DQ RXQFH VHUYLQJ RI IRUWL¿HG orange juice provides 30% of the recommended daily value.
9LVLW ÀRULGDMXLFH FRP WR ¿QG PRUH UHFLSHV that aid in summer hydration.
Healthy Broccoli Salad with Miso Orange Dressing Servings: 1 Salad: 2 heads broccoli, cut into VPDOO ÀRUHWV 2 cups purple cabbage, chopped 1/2 cup golden raisins 1/2 cup slivered almonds 1/2 cup chopped green onions Miso Orange Dressing: 1 cup Florida Orange Juice
2 tablespoons canola oil 2 tablespoons miso 2 tablespoons almond butter 1 shallot To make salad: In bowl, toss broccoli, cabbage, raisins, almonds and green onions. To make miso orange dressing: In food processor or blender, pulse orange juice, canola oil, miso, almond butter and shallot until smooth. Pour dressing over salad, tossing to coat. Serve immediately or chill in refrigerator.
DINING ROOM
OPEN Summer Snacks that Satisfy Cravings
Voted Best
FAMILY RESTAURANT
9 Years in a Row! Hours: Mon-Sat 6:30am-9:00pm Sunday- 7:00am-8:00pm
FAMILY FEATURES oad trips, outdoor adventures and relaxing by the pool are some of summer's most popular activities, and all can be more enjoyable by adding favorite snacks to the mix. Next time you bask in the summer sun, bring along some tasty pecan snacks that allow you stay on track with wellness goals without sacrificing those snack-time delights. Whether you enjoy their natural sweetness straight from the bag or add them to your go-to recipes, pecans are among the lowest in carbs and highest in fiber of tree nuts, an option that's perfect for snacking. In fact, each ounce of pecans includes 3 grams of plant-based protein and 3 grams of fiber to go with 12 grams of "good" monounsaturated fat and only 2 grams of saturated fat. Visit AmericanPecan.com for more snacking tips and recipes. Source: American Pecan Council
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1445 S Broadway, Minot, ND 58701
(701) 837-1445
2501 Elk Drive, Minot, ND 58701 (701) 838-2274 HOURS: Sun - Thurs 11AM - 10PM Fri & Sat 11AM - 11PM
Nacho Bar coming August 2nd!
Visit us online at www.MinotDailyNews.com
Mini Pecan Lemon Berry Tarts
Total time: 22 minutes Servings: 24
Mini Pecan Crusts: Nonstick cooking spray 2 cups pecan pieces 1/4 cup butter, melted 2 tablespoons sugar Lemon Filling: 1/2 cup lemon curd 1/2 cup blueberries, raspberries or combination Powdered sugar, for dusting (optional) To make mini pecan crusts: Preheat oven to 350 F. Line mini muffin tin with paper liners or spray with nonstick cooking spray. In food processor, blend pecan pieces, butter and sugar until mixture forms coarse dough. Scoop about 2 teaspoons pecan mixture in each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan. To assemble crusts: Spoon 1 teaspoon lemon curd into each mini pecan crust. Top with one raspberry or three small blueberries. Dust with powdered sugar, if desired.
July 2021
Page 5
EATERY GUIDE
Add Mediterranean Flair to Your Dinner Table
D
FAMILY FEATURES
uring the past year, many people have missed the opportunity to travel and experience the sights, sounds and tastes of the world, but it’s easy to explore other cultures and cuisines by experimenting in the kitchen. If you’re looking to transport your taste buds to the shores of Spain or the beaches of Greece, one of the best places to start is with the Mediterranean Diet. 5HQRZQHG FKHI *HR൵UH\ =DNDULDQ UHFRPPHQGV WKHVH tips to help home cooks elevate their dishes and easily incorporate the popular diet into everyday cooking. Reach for Pantry Staples. There’s no single GH¿QLWLRQ RI WKH 0HGLWHUUDQHDQ 'LHW EXW LW¶V KLJK LQ vegetables, fruits, whole grains, nuts, seeds, olive oil and seafood. By keeping your pantry stocked with
FDQQHG YHUVLRQV RI LQJUHGLHQWV OLNH EHDQV DQG ¿VK \RX FDQ HDVLO\ DGG WKHP WR \RXU IDYRULWH GLVKHV <HOORZ¿Q Tuna Pasta Salad with Arugula Pesto and Dates, and 7XQD $LROL 'LS ZLWK %DOVDPLF 'UL]]OH DUH ÀDYRUIXO ZD\V WR EULQJ 0HGLWHUUDQHDQ ÀDLU WR \RXU GLQQHU WDEOH Add Seafood. Eating more seafood is one of the leading principles of the Mediterranean Diet. Tuna salad is one WULHG DQG WUXH GLVK WKDW FDQ KHOS LQFRUSRUDWH ¿VK LQWR \RXU menu. To make it more nutritious, opt for tuna that’s packed in extra-virgin olive oil, so you don’t have to add much mayo to the base. For example, Genova Premium Tuna provides a tasteful addition to recipes and is high in protein, a great source of omega-3s and has a uniquely rich DQG VDYRU\ ÀDYRU WKDW R൵HUV D WDVWH RI WKH 0HGLWHUUDQHDQ LQ every bite. Visit GenovaSeafood.com for more recipe inspiration.
<HOORZ¿Q 7XQD 3DVWD 6DODG ZLWK $UXJXOD Pesto and Dates
Prep time: 20-30 minutes Cook time: 20-25 minutes Servings: 4 FDQV RXQFHV HDFK *HQRYD <HOORZ¿Q 7XQD LQ 2OLYH 2LO GUDLQHG FXS SLQH QXWV FXSV DUXJXOD JDUOLF FORYH WDEOHVSRRQV EXWWHU RSWLRQDO
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1/2 teaspoon kosher salt WHDVSRRQ IUHVKO\ JURXQG EODFN SHSSHU FXS H[WUD YLUJLQ ROLYH RLO RXQFHV ZKROH ZKHDW RUHFFKLHWWH FXS MDUUHG VXQ GULHG WRPDWRHV LQ RLO FKRSSHG FXS GDWHV SLWWHG DQG TXDUWHUHG FXS NDODPDWD ROLYHV SLWWHG DQG FKRSSHG FXS GLOO FKRSSHG RSWLRQDO
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Preheat oven to 325 F. On a sheet tray, toast pine nuts 8-12 minutes, or until golden. Set aside to cool. Bring large pot of salted water to boil. Prepare ice ZDWHU EDWK E\ ¿OOLQJ ODUJH ERZO ZLWK FROG ZDWHU DQG ice. Stir arugula into boiling water and cook until bright green and tender, about 30 seconds. Drain arugula, immediately shock in ice water and set aside to fully drain; cover with towel. In blender or food processor, add arugula; garlic; pine nuts; butter, if desired; Parmigiano-Reggiano; lemon zest, if desired; salt; and pepper. Puree on high, incorporating olive oil to desired thickness. Place pesto in bowl and cover tightly to avoid discoloring. Bring large pot of salted water to boil.
• • • • •
7XQD $LROL 'LS ZLWK %DOVDPLF 'UL]]OH Add pasta and return to boil, stirring occasionally. Taste pasta for doneness 2 minutes earlier than package instructions. Once cooked, drain and transfer to large bowl. Do not rinse. Add pesto gently until evenly distributed. Fold in tuna, sun-dried tomatoes, dates and olives. 'LYLGH EHWZHHQ VKDOORZ ERZOV DQG ¿QLVK ZLWK additional Parmigiano-Reggiano, dill and parsley, if desired.
Bakery
Dounuts, Caramel Rolls Cookies Cakes Large assortment of Breads
1930 S. BROADWAY 701-839-7580 • OPEN 6AM-10PM
ARROWHEAD • 1600 2ND AVE SW 701-839-7948 • 6AM-10PM
• • • • •
Prep time: 15-20 minutes Cook time: 10-15 minutes Servings: 4 RXQFHV *HQRYD $OEDFRUH 7XQD LQ 2OLYH 2LO FXS EDOVDPLF YLQHJDU GULHG ED\ OHDI VSULJ IUHVK URVHPDU\ » FXS PD\RQQDLVH WDEOHVSRRQV FDSHUV GUDLQHG DQFKRYLHV OHPRQ MXLFH RQO\ DERXW WDEOHVSRRQV
UDZ YHJHWDEOHV VXFK DV FDUURWV FHOHU\ FXFXPEHU VSHDUV HQGLYH OHDYHV VOLFHG IHQQHO DQG EHOO SHSSHU VWULSV IRU GLSSLQJ Drain tuna, reserving 2 tablespoons oil. In small saucepan, combine balsamic vinegar, bay leaf and rosemary sprig. Bring to boil and reduce until syrupy, about 1 tablespoon. Let cool slightly; discard bay leaf and rosemary sprig. In blender or food processor, process tuna and reserved oil, mayonnaise, capers, anchovies and OHPRQ MXLFH WR PDNH VPRRWK GLS 7UDQVIHU WR ÀDW serving bowl. Drizzle with balsamic syrup. Serve with raw vegetables.
Deli
Chester Fried Chicken Wings • Hot Food Salads Charcuterie items Large selection of specialty cheese
NORTHHILL• 2211 16TH ST NW 701-857-4060 • 6AM-10PM
Visit us online at www.MinotDailyNews.com
BROADWAY • 1620 S BROADWAY 701-837-4961 • 6AM-10PM
Page 6
July 2021
EATERY GUIDE
Infuse Bright, Nutritional Flavor into Summer
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FAMILY FEATURES
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Orange Ice Cream
3UHS WLPH KRXU 6HUYLQJV 2 cups California Valencia orange juice, freshly squeezed 1 1/2 cups whole milk 1 1/2 cups heavy cream 1/2 vanilla bean 2 tablespoons glucose syrup or corn syrup 1/4 cup non-fat dry milk powder 2/3 cup granulated sugar 3 egg yolks 2 California Valencia oranges, zest only California Valencia orange slices, for garnish 3UHSDUH LFH FUHDP PDNLQJ YHVVHO RU XQLW VXFK DV ROG IDVKLRQHG FKXUQHU RU LFH FUHDP PDFKLQH ZLWK PRWRU
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Orange and Harissa Glazed Beef Kebabs
3UHS WLPH KRXUV &RRN WLPH PLQXWHV 6HUYLQJV 1/2 cup California Valencia orange juice, freshly squeezed 2 California Valencia oranges, zested and segmented 2 tablespoons harissa paste 2 tablespoons honey 2 tablespoons olive oil 1 tablespoon fresh mint leaves, roughly chopped JDUOLF FORYHV ¿QHO\ FKRSSHG 8 ounces beef tenderloin, cut into 2-inch cubes 1 green bell pepper, cut into 2-inch squares 1 red onion, cut into 2-inch squares
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Schatz Crossroads Truck Stop & Restaurant 1712 20th Ave SE • Minot, ND • 701-852-0810 Visit us online at www.MinotDailyNews.com