Displaying items by tag: roseau minnesota
Families Balancing Fructose Blog Article from January 2018:
I am sitting here, wearing my coat indoors, the coat that looks like I am walking around wearing a sleeping bag, and counting down the days until our annual trip to Florida. This year in Minneapolis we have suffered through one of the longest stretches of seriously cold weather that I can remember. On New Year’s Eve the high was -16. Yes, 48 degrees below freezing. Crazy? Yes, crazy!
Sometimes I can’t believe we can survive these temperatures. However, Minnesotans are hardy. We embrace the freezing temperatures. I wonder if it has something to do with our Scandinavian/Viking heritage?
When the mercury starts dropping we haul out our winter coats that are truly meant for expeditions to the North Pole and live as if it is a balmy 50 degrees. In fact, our sense of cold starts to change. This Saturday our local weather forecaster has predicted 15 degrees above zero. This actually truly excites me. At 15 degrees I can walk outside; and my kids will play hockey on our backyard rink and will not wear jackets because they will be hot. Yes, we are crazy.
In Minnesota we celebrate our seasons: from freezing temperatures in January to 85 degrees and 85% humidity in August. We Minnesotans easily transition from water skiing in the summer on one of 11, 842 lakes to ice fishing in the winter. Yes, I did type ice fishing. Minnesotans love to put on 15 layers, hike to the middle of a frozen lake, drill a hole 15 inches down through the ice into open water, and spend the day freezing their you know what waiting for a hibernating fish to take a bite. If you don't believe me look at the Explore Minnesota website. Somehow the Minnesota tourism board makes ice fishing look magical and a must for all travelers to Minnesota during the harsh winter months.
Not only do our activities change but our menus change. In the summer it’s all about the grill and in the winter it’s all about the hot dish. Yes, the hot dish like the one featured in the movie Fargo. We Minnesotans love a hot dish: a delicious melody of multiple flavors that truly warms your soul on a cold winter’s day.
Our friends recently traveled to Roseau, Minnesota for a hockey tournament. Roseau is a very small town located 18 miles from the Canadian border. Every weekend Roseau hosts a hockey tournament. Hockey is Roseau and Roseau is hockey. 8 NHL players have come out of this small town with a population of just over 2000.
Our friends were not looking forward to the 6 hour drive north, nor the freezing cold temperatures; but, like any Minnesotan they embraced it-the freezing cold temperatures, the long drive and the hot dish.
Roseau residents are known for their hospitality. At one of the local rinks they stock a fridge with beer for the parents to enjoy during the period breaks and after the game they host a hot dish supper-in fact a tater tot hot dish supper. My friends devoured the hot dish, sung it’s praises and came home loving Roseau and loving it’s residents.
This got me thinking. I make hot dishes for my family in the winter, but why don’t I serve a hot dish when we entertain? It might have something to do with the movie Fargo, or the fact that you have never seen a hot dish featured on the cover of Epicurious magazine. But, why not? Hot dishes can be healthy, and they can be funky, filled with an unusual collaboration of flavors.
And, the best part is they are so much better if they are prepared in advance, given time to cool in your fridge and then reheated later. The hot dish is actually the perfect food to serve when you entertaining. Your kitchen is clean when your company arrives, you can enjoy time with your guests sipping a cocktail and eating appetizers; and the clean-up is so easy---only one pan. (I have posted a lot of articles about the one pan/pot/dish meal and it's clean-up ease. Check out: Beef Stew, Italian Salmon Rice and Vegetables, and Crockpot Chicken and Vegetable Stew).
This year we hosted New Year’s Eve and I decided to make it Roseau themed. I made one of my family’s favorite hot dishes, didn’t worry about impressing my company with a fancy meal, and actually truly enjoyed the evening.
-2 pounds ground beef
-1 tablespoon olive oil
-1 chopped yellow onion
-3 minced garlic cloves
-1 cup chopped celery
-1 cup chopped carrots
-1 8 oz packaged chopped mushrooms
-1 cup red wine
-6 oz tomato paste
-1 14.5 oz can diced Italian tomatoes
-2 teaspoons salt
-½ teaspoon pepper
-1 teaspoon dried oregano
-1 teaspoon dried basil
-8 oz pasta shells, cooked according to package directions
-⅓ cup shredded Cheddar cheese
-¼ cup shredded fresh Parmesan cheese
- Brown the beef in a large skillet over medium heat with olive oil. Add onion, garlic, celery and carrots and cook for an additional 5 minutes.
- Add the mushrooms, wine, tomato paste, diced tomatoes, salt, pepper, oregano and basil. Bring to a slow boil, reduce heat and cook on low for 10 more minutes.
- Combine cooked pasta and skillet items in a casserole dish. Top with shredded cheese.
- Bake at 350 degrees covered for 30 minutes.
- I use Muir Glen Organic Tomatoes. The tomatoes are certified organic; are non-GMO; come in a BPA free lined can; and I like Muir Glen’s commitment to pollinators.
- I think any red wine works with this recipe. I tend to drink Malbecs and Zinfandels which are a little more earthy.
- I typically make this casserole the night before I am going to serve it and then keep it cool in the refrigerator. It then needs to be cooked at 350 degrees for one hour.
- This recipe could be a great challenge recipe if you are in the process of challenging FODMAPS in your diet. For more information on FODMAPS link to: FODMAPS, A Closer Look.
Cheers to our Roseau New Year's Celebration 2017: