FOOD > RECIPES
RECIPES
Here are some of Lakes Edition's favorite, local recipes. From grandma's kitchen, to local, supper club, or watering hole you find some classic recipes to heritage cooking.
Readers' Favorite Recipes
Lakes Edition wants your recipes.. Have a recipe you think readers should try? By participating you will be entered into a random
drawing with a chance to win gift certificates to area restaurants. You can even enter more than once. All submitted recipes will be published in our online newspaper Lakesedition.com. Winners will be drawn every two months and featured on LakesEdition.com's Food section as well as on Instagram and Facebook.
To enter please include the title of your recipe, a brief one - two sentence description of it (i.e. grandma made these cookies every Christmas) the recipe itself without abbreviations and preparation time. Send the details
to info@lakesedition.com put
Recipe in the subject line.
FEATURED ARTICLE
Easy, Healthy, To Go Recipes For Daytripping
Eggs, Avocados, Spinach, and Greens Are Quick, Healthy and Delicious
Curbside pick-up and drive-thru options are always tantalizing for anyone on the go whether that be for work or play. But before you pick up that phone or fill our that online form consider the impact of eating restaurant food on your wallet and waistband. Yes, times are very tough. Many of us during the pandemic are scraping by and eating unhealthy to boot. We have all had to adjust to a new normal. But many Americans in the face of adversity are trying out new things, taking up new hobbies. It's as though COVID-19 is creating an opening for an extended New Year's Resolution or permission be ourselves for a change.
Now during a pandemic is as good of a any time as any to pick up a new healthy habit like creating your own to-go meals for the open road. Not only is making a homemade dish healthier and cheaper but it's a time saver too Imagine more time to explore when you can eat when you want and where you want. Also, If you care about the impact of plastic and Styrofoam on your health and health of your community eating consider your own meals on your day trip as much safer bet.
All that is a required is a little planning.
To Go Essentials
There are a few supplies and stock items for the kitchen every day tripper
should consider having.
Let's look first at portable storage
for your day trip.
- Anchor-Hocking and Pyrex make safe, sturdy glass containers for storing foods like salads, dips or wraps.
- For ice cold, food items you can't go wrong with most of the Coleman line of coolers
- If you plan to serve hot food then look no further than Thermos but you might want to consider Kleen Kanteen, Hydroflask or Mira
The USDA recommends throwing out cooked foods that have been outside for longer than two hours if not kept at a temperature of at least 140° F. According to the USDA bacteria grow rapidly between the temperatures of 40° F and 140° F. in what they term the "Danger Zone."
In the fridge or cabinet some food items are just staple worthy ingredients
for any to go meal.
- Eggs - check the expiration date if you buy a dozen from the grocery store, but from the farm eggs keep much longer
- Pasta - Most of us visit the pasta aisle with one item on our minds, spaghetti. But you want more variety consider rotini, linguini and elbow macaroni.
- Beans - Beans are instant fiber and protein, If canned choose chickpeas without sodium, black beans, and lentils if available.
- Onions - Onions keep a long time if stored away from the light and in a cool place., and sure punch up any meal raw, cooked or fried
- Nuts - Almonds, walnuts, cashews and pistachios pack a lot of protein and anti-oxidants to punch up any meal.
- Bananas - Buy green and let them ripe. Bananas have potassium and are great energy boasters while providing fiber and adding sweetness to any meal
- Raisins - Possibly the most inexpensive dried fruit you can buy and available in organic options too
- Avocados - They're not just for Super Bowl Sunday or guacamole but they're a great addition to any salad, wrap or sandwich.. Just remember to use them the day of the trip as they brown.
- Apples - Apples have pectin which is a great binding fiber and anti-oxidant. Apples are an easy add to any salad or sandwich. Some varieties can store in the refrigerator for months
- Honey - Honey is a natural sweetener and living in Wisconsin there are many options to source it locally. Buying your honey from area farms is great for the immune system and supporting our local farmers.
- Peanut Butter - If you or a family member is not allergic to peanuts consider buying organic peanut butter. This common vegetarian spread has so many applications for to go meals as limitless as your imagination
- Olive Oil -- It is the good fat but use in moderation with soup and salads, or sandwiches, and do not use in very high heat
To Go Meals
Here are a few great simple, quick options you can try on your own.
Coleslaw
8 large leaves of red or green cabbage slice into thin strips
2 large, organic carrots slice both into thin strips
1/2 Tablespoon of salt (or to taste)
1/2 Tablespoon of pepper (or to taste)
4 Tablespoons of olive oil
4-6 Tablespoons of apple cider vinegar (or to taste)
1 Teaspoon of Paprika
1/4 Teaspoon of chili powder
Combine all ingredients in a bowl and mix well serve chilled, a great to go side dish or snack.
Chicken salad
1 pound of chicken breast
2 cups of washed and drained, sliced green grapes preferably organic
1/2 cup of sliced almonds
5 Tablespoons of olive oil
1/2 Teaspoon of salt (or to taste)
1/2 Teaspoon of pepper (or to taste)
1/2 garlic clove
1/2 cup water
4 -5 Tablespoons of apple cider vinegar (or to taste)
1 1./2 Teaspoons of dried of fresh mint finely chopped
1 Tablespoon of flour or cornstarch (to thicken mixture)
Chop your chicken into cubes and pan fry in olive oil and garlic cloves, and sprinkle of salt. Stir fry until
chicken is lightly browned and no longer pink on inside. Let cool down. In a bowl and all other contents of recipe
and mix together well. Add chicken cubes to mixture once cooled down. Served chilled, store overnight in glass container so it's ready for your day trip.
Whole Lentils and Spinach Soup
This recipe comes courtesy of Madison's legendary chef,
Sabi Atteyih former owner of Lulu's
1/4 cup olive oil
1/2 pound of fine chopped onions
1/2 Teaspoon of black pepper
1 cup whole lentils (washed and drained)
1/4 cup short-grain rice (washed and drained)
2 1/2 cups of water, or chicken stock
1/2 teaspoon fresh-ground cumin seeds
1/2 teaspoon salt (or to taste)
Three cloves of garlic, superfine minced
The juice of one lemon (to taste)
1/2 pound chopped spinach
In a medium pan on medium heat, warm up the olive oil (do not overheat) and sweat the onion the black pepper. When the onions become translucent, add the drained lentils, and rice, mix lightly, and add the liquids. Bring the mixture to a boil, add salt, and cumin, cover and simmer for a half an hour or when the rice starts falling apart. Check the thickness of the soup. Add chopped spinach, garlic and lemon juice, turn off heat and let soup sit for five minutes. If you have prepared the soup the night before make sure to cool down the dish before storing. Heat soup to a boil and pour into a thermos container.
Tabbouleh Salad
This recipe comes courtesy of Madison's legendary chef,
Sabi Atteyih former owner of Lulu's
1/2 cup medium-sized cracked wheat, also known as Bulgar #2
The juice from two lemons
1/4 cup of olive oil
1/2 teaspoon salt (to taste)
1 teaspoon crushed dried mint
Pinch of black pepper, fresh ground
Two bunches of parsley washed, drained and finely chopped
1/4 cup of chopped fresh mint when in season
1 cup diced ripe tomatoes
1/2 cup of diced cucumbers
1/4 cup of diced green onions
Wash and immediately drain the cracked wheat. Add lemon juice, salt, pepper, and dried mint. Let cracked wheat sit for a few hours to absorb all the flavors. Shortly before serving, gently use the olive oil, parsley, tomatoes, onions, cucumbers, and fresh mint.
Other great healthy, to go recipes you can try:
Vegetarian chili
Tomato and turkey sandwich
Onion lentil soup
Hummus
Fried Rice
Bulgar salad
Boiled egg
Almond, Apple Toast
Trail mix
Peanut butter and banana sandwich
Frittata
Rotini Salad
Avocado, bean veggie wrap
Grilled Cheese sandwich
5 bean soup
