Power House Grain Bowl Korean Beef

Grain Bowl 101 Refresher

1. Pick Your Grain
2. Bring Some Vegetables Into The Mix
3. Pick A Protein 
4. Use Your Favorite Sauce 
5. Add Finishing Touch with Some Garnishes 

Korean Beef Bowl

This easy, delicious beef powerhouse grain bowl will surely please your family. It's definitely worth a dinner rotation this week. It's an economical dish using cauliflower rice for the grain, pea pods, tomatoes, mini sweet peppers for the veggies, and ground beef for the protein. Sweet, salty, and umami flavors add richness to the ground beef, topped with crunchy nuts, making this dish really shine.   

The recipe was adapted from cookingclassy.com  and serves four. 

Following the package directions, I used frozen cauliflower with lemon and garlic.  

Ingredients:

• 1 1/2 tablespoons honey 
• 1 1/2 tablespoons dark brown sugar 
• 1 tablespoon sesame oil 
• 2 teaspoons fresh lime juice 
• 3 tablespoons soy sauce 
• 2 tablespoons water
• 2 teaspoons olive oil 
• 1 lb. 85% lean ground beef
• 1/3 cup chopped green onions, white and light portion
• 1 tablespoon minced fresh garlic 
• 1 tablespoon peeled and minced fresh ginger
• 1/2 teaspoon red pepper flakes
• 1 heaping teaspoon of cornstarch mixed with 2 tablespoons of water 
• Chopped green onions (green portion), chopped unsalted peanuts, or toasted sesame seeds
• 2 cups cooked white or brown rice, or cauliflower "rice" 

Directions:

• Whisk together honey, brown sugar, sesame oil, lime juice, soy sauce, cornstarch, and water in a small mixing bowl. Set aside.
• Saute ginger, onions, and garlic in olive oil. Add in crumbled beef and red pepper flakes.  
• Stir-fry beef until browned. Remove from the pan and wipe the pan free of grease. Add meat back in.   
• Mix in the honey sauce mixture and reduce the heat to medium-low. 
• Simmer beef with sauce, stirring frequently for about 1 minute uncovered. Taste for more soy sauce or a little salt if needed.
• Serve warm over rice, sprinkle with green onions, peanuts, or toasted sesame seeds.

NEW SPRING BLOOMS

 

Book Review Halo Moon

Spur Award-winning Jim Jones' latest book, "Halo Moon," in the Jared Delaney series, captures the spirit of the Old West. Author Jim Jones takes advantage of the historical context of the late 1880s by incorporating factual details into his books. Jones, who lives in the Albuquerque area, is familiar with the landscape of New Mexico, the towns of Springer and Cimarrón, as well as the aspects of cowboys and ranching, which lend credibility to his writing. Many popular elements of a western novel, characters who are cowboys, ranchers, homesteaders, gunfighters, sheriffs, rangers, and frontiersmen against the backdrop of a harsh but beautiful land, are incorporated into the storyline.  

As  Jared Delaney rides home to his ranch from a cattle drive to Colorado, he is haunted by a nightmare of past menace and an ominous sign of change signified by the moon encircled by a hazy band of light called a halo moon. When he arrives in Cimarrón, he is shocked to discover that his friend and mentor, Sheriff Nathan Averill, has been murdered. Jared seeks vigilante justice to avenge Nathan's death. Many obstacles impede his quest for justice, as well as putting his own life, his family, and his close friends' lives in danger. At times, he fails to heed the well-meaning advice of his wife Eleanor and friends. Jared's tenacious and persistent spirit makes him resolute to see justice served to Felipe Alvarado and his accomplices no matter the cost. The anticipation by readers eager to discover if Jared can outsmart the killers keeps the pace of the last part of the story moving along.  

The strength of Jones's novel lies in his character development. He creates characters who are resourceful, rugged, emotional, and resilient. While some lack morals, others demonstrate strong convictions to see justice played out. Most of the characters in this novel are men, though the women who play secondary roles are resilient with strong voices. Jones effectively uses dialogue to move the story's action along rather than employing lengthy descriptions of place.  Sometimes during the story, a character (the narrator) will digress from the storyline with an introspective comment or two on lessons learned. 

I thought Jones made an astute decision in his writing process by not wrapping up all the story's loose ends, thus leaving a door ajar for the fifth and final book of the Jared Delaney series.   

ALL ABOUT THE AUTHOR JIM JONES

Spur Award-winning author Jim Jones is a popular western writer whose five novels are set in Northern New Mexico in the late 1880s during the Colfax County Wars. These land disputes ranged from wars between the settlers to wars between the new owners of the Maxwell Land Grant. Several of the same characters appear throughout Jones's books, adding continuity to the storyline.

Jim Jones was the Western Music Association’s 2014 Male Performer of the Year. He’s a winner of the 2022 Western Heritage Wrangler Award for Outstanding Original Western Composition, the International Western Music Association 2019 Song of the Year, the Academy of Western Artists 2016 Western Song of the Year, and the Western Writers of America 2013, 2017, and 2021 Spur Awards for Best Western Song. His songs and books are about the West, cowboys, horses, cattle and cattle rustlers, the coming of the train … songs about people and land, rivers and mountains, the beauty of the Western sky. Western novels, published by Speaking Volumes Press, include the Jared Delaney series- Rustler’s Moon, Colorado Moon, Waning Moon, Halo Moon, and, coming soon in June 2025, Hunter’s Moon, the final book in the series. He also has a spin-off series from the Jared Delaney series that includes The Big Empty (2016) and The Lights of Cimarron (2019).

For more information, check out his website https://jimjoneswestern.com/

Strawberry Bread

 

Becky Flansburg is an author, freelance writer, content creator, copywriter, and storyteller who lives in Northern Minnesota.  She is also a non-fiction/memoir ghostwriter because she firmly believes that everyone has at least one story inside of them. Becky is part of the Blue Cottage Agency team in Brainerd. As the former Project Manager for the non-profit children’s literacy initiative, Multicultural Children's Book Day, she fully supports this band of amazing people who work tirelessly to raise awareness for the kids’ books that celebrate diversity and to get more of these books into classrooms and libraries. Becky is also known as The Quiet Thrifter, a part of the eBay community. To learn more about Becky and her services, visit her website  https://franticmommy.com/about-me.

Social Media Links:
Instagram: https://www.instagram.com/beckyflansburg/
Facebook: https://www.facebook.com/AuthorBeckyFlansburg/

I dedicate this Strawberry Bread recipe to Becky, who sent me the recipe link to try. I have known Becky for well over ten years. She was instrumental in helping me get started on my blogging adventures and encouraging me to participate in Read Your World, formerly known as Multicultural Children's Book Day, as a book reviewer. She frequently checks my blog to see what I am up to. THANK YOU, BECKY, for your support. 

Strawberry Bread Ingredients:

• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ¼ cup fresh lemon juice
• zest of 2 lemons (or however many lemons you needed for the juice)
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract
• 1 cup low-fat Greek yogurt. I used 2% Fage, room temperature
• 2 cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon of cinnamon
• 1 ½ cups chopped strawberries
• 1 cup crumbled almonds 

Ingredients:

• 1/2 cup powdered sugar
• zest of one lemon
• 1 tablespoon melted butter
• 2-3 tablespoons fresh lemon juice

Directions:

• Preheat the oven to 350. Grease a 9 x 5 glass loaf pan.
• Wash and cut strawberries into small pieces. Pat dry with paper towels to absorb the moisture.
• Cream the butter and sugar until fluffy in a large bowl, about 5 minutes. Mix in the eggs. Add the lemon juice, lemon zest, extracts, and Greek yogurt until well combined.
• Sift in the flour, salt, baking powder, and baking soda. Use a wooden spoon to stir until just combined. Gently fold in the strawberries and almonds.
• Spoon the batter into the prepared pan and smooth out the top with a knife. Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean with moist crumbs. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread from the pan and let it cool completely on the wire rack.

Make the Lemon Glaze

• Place the powdered sugar, lemon zest, and melted butter in a small bowl. Stir in the lemon juice a little at a time until it reaches a drizzling consistency. Drizzle the glaze over the bread and let it set.
  
  
  
  
  
  

Must Go Party Part 2

 

LEMON BUTTERMILK CAKE 

The wonderful thing about this Lemon Buttermilk Cake is that it comes together quickly with just one bowl and no mixer necessary. The glaze and buttercream are also super simple and don't require a mixer or any fancy equipment. It's a versatile cake recipe that can go in many directions. I added fresh lemon zest to the cake batter, a lemon glaze that's brushed on after baking, and a fabulous lemon buttercream. You could serve it plain with fresh fruit. I had some toasted coconut and crushed almonds leftover from another recipe, so I sprinkled that on top.

The recipe was adapted from Chris Scheuer

Ingredients: For the cake:

• ¾ cup granulated sugar
• finely grated zest from 1 medium lemon
• 1 large egg
• 1 cup buttermilk
• ¼ cup melted butter
• ¼ cup neutral flavored oil, sunflower, safflower, grape seed, avocado, canola…
• 1 teaspoon each vanilla extract and almond extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1¼ cups all-purpose flour

For the lemon glaze:

• ½ cup powdered sugar
• 3 tablespoons fresh lemon juice

For the lemon buttercream:

• 4 tablespoons butter
• 2 cups powdered sugar, maybe a bit more
• 2 tablespoons fresh lemon juice
• 1 tablespoon half and half, or milk, maybe a bit more
• ½ teaspoon each vanilla and almond extract

Directions:
For the prep:

• Preheat the oven to 325 degrees with a rack in the center of the oven. Spray an 8-inch round cake pan (with sides that are at least 2 inches tall) generously with baking spray and rub to coat the inner surface well. (if your round pam does not have sides that are at least 2 inches tall, use 9-inch pans instead.)
• Set a cooling rack over a piece of parchment paper and set it aside.

For the cake:

• In a medium-large bowl, combine the sugar and the lemon zest. Rub the zest into the sugar with your fingers or a silicone spatula until well melded. Take a sniff, you have released the amazing-smelling lemon oils from the zest! Add the egg and whisk for 30-45 seconds until well combined and a little frothy. The yellow color should get lighter as you whisk.
• Add the buttermilk, melted butter, oil, and vanilla and whisk until combined. Add the baking powder, baking soda, and salt. Whisk again until smooth and lump-free.
• Lastly, add the flour and whisk just until smooth. The batter will be fairly thin.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with a knife or offset spatula. Bake for 40-50 minutes or until golden and a toothpick inserted into the centre comes out clean. The best way to test doneness is with an instant thermometer. The cake is done when the temperature reads 200-210˚F.
• While the cake is baking, make the glaze (directions below).
• Allow the cake to cool for 10 minutes then turn it out onto a cooling rack and peel off the parchment paper. The bottom of the cake will now become the top. Brush the cake all over with the lemon glaze. Use all of the glaze. some of it will drip onto the parchment paper but most of it will sink in. Cool completely before topping with the buttercream.

For the lemon glaze:

• Combine all of the glaze ingredients in a microwave-safe measuring cup or bowl and whisk vigorously to combine. If the glaze is still lumpy, place the cup (or bowl) in the microwave and heat on high power for 20-30 seconds. Whisk again until smooth. Set aside.

For the lemon buttercream:

• Place the butter in a large microwave-safe bowl. Cover with a paper towel and cook on high power for 30-45 seconds or until melted.
• Add the powdered sugar, lemon juice, and half-and-half and whisk until smooth and creamy. You want a nice spreadable consistency. If the icing seems too thin, add a bit more powdered sugar and whisk well. If it’s too thick, add more half-and-half (or milk), just a little splash at a time, and whisk until smooth.
• Plop the icing onto the center of the cake and spread it to the edges, swirling it with a knife.

Martha and Chris hosted the party and ensured everyone had a great time with their advanced preparations. Two tables had more food than we all could consume in one sitting. Sharing food was an integral part of this gathering, as was sharing friendships. 

Must Go Party

4th Annual Must Go Party

It's an opportunity for us all to clean our refrigerators before heading back north soon. Some have April departure dates, and others have May dates. I had salmon fillets from Costco, so I made a Salmon Orzo Power Bowl Salad and a Lemon Buttermilk Cake. I had many lemons left over from winter picking, so I bagged them in the freezer and needed to use them up. Guests brought appetizers, salads, a 3-bean dish, pork sliders, fruits, focaccia bread, and brownies. We did not go away hungry.

Customized Salmon Orzo Power House Bowl 

You've probably made a grain bowl out of leftovers before and not even realized it. These power bowls consist of grains, vegetables, protein, and dressing. 

Grain Bowl 101
1. Pick Your Grain
Go the obvious route with a layer of brown rice as a healthier option than white rice. Other grains to consider are freekeh, quinoa, farro, and couscous. Consider cooking your grain in chicken or vegetable broth to add extra flavor. 

2. Bring Some Vegetables Into The Mix

You have options: Add a handful of raw leafy greens or cooked seasonal vegetables, or go all out and use both. But really, the sky's the limit for vegetable choices. 

3. Pick A Protein (Or Two!)
While you can pick your grain and vegetables independently of each other, try to consider which protein will taste best with the vegetables you've chosen. Salmon, for example, pairs well with lemony sautéed spinach, and kale and bacon are a match made in heaven. Looking for a vegetarian option? Plop in a creamy cheese like ricotta and rejoice as it spills over your greens, or fry up some tofu or tempeh. When in doubt, a poached egg is always a good idea. 

4. Drizzle On Your Favorite Dressing Or Sauce
Here's the part where you can decide the "personality" of your grain bowl. Is it going to be tart and tangy, creamy, or spicy? A light vinaigrette is always a good choice. 

5. The Finishing Touch: Add some garnishes
Garnishes are the most overlooked component of grain bowls, but they can be just what you need to turn an average weeknight meal into a pièce de résistance. Add mandolin-sliced cucumber, pickled radishes, toasted seaweed, or avocado slices. Another idea: Get some crunch in with toasted panko crumbs, toasted nuts (like cashews and peanuts), and seeds.

Cook's Notes: 

I used Orzo, but any other grain, such as quinoa, farro, brown rice, etc., can be used. For the protein, I used salmon fillets. Assorted veggies were added plus pine nuts for a crunch, and a light Lemon Vinaigrette. Make the vinaigrette early in the day and refrigerate in a screw type jar.  

The recipe ingredients are listed below. You determine the number of servings needed. A light Lemon Vinaigrette was enough for one large salad bowl.  

Grain Bowl Ingredients:

• Salmon fillets, grilled or baked, and then cut into large chunks
• 3 cups of cooked grains
• Diced cucumbers 
• Diced avocados 
• Halved Cherry tomatoes
• Havled snap peas
• Pine nuts
• 1 teaspoon each of dill and parsley flakes
• Feta Crumbles (optional) 

Directions:

• Mix all ingredients and chill for several hours. 

Lemon Honey Vinaigrette Ingredients: 

• 1/4 cup white balsamic vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons of honey
• 2 large cloves of garlic, minced
• Sea salt and pepper to taste
• Pinch of cayenne pepper or red pepper flakes

Vinaigrette Directions:

• Use a blender to mix well. Taste test before putting in screw type jar. Refrigerate for several hours for flavors to meld. Then shake again before adding dressing to the salad ingredients.  

Lemon Buttermilk Cake

 

Almond Cake with Strawberry Sauce

I felt like a winner when I found strawberries on a special at the store, @$3.79 for two quart containers. I designate this to be a strawberry week. This Strawberry Sauce is versatile and perfect for a simple but delicious Almond Cake.   

Almond Cake with Fresh Strawberry Sauce
Easy cake, no mixer needed, and hands-on 20 minutes. Perfect for your next coffee or tea break. It's a good excuse to invite a friend over to share a piece on a very fine spring day.   

Cook's Notes: Using high-quality extra virgin olive oil ensures the cake is rich, flavorful, and moist. The thick texture of buttermilk provides structure to the batter, making it tangy and light. Almond flour and lemon zest add a flavorful dimension to the cake. A spoonful of fresh strawberry fruit sauce over the cake is the piece de resistance.
Recipe adapted from BHG
Ingredients:

• 1 cup all-purpose flour
• ½ cup almond meal or flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ½ cup high-quality extra-virgin olive oil 
• ¼ cup buttermilk
• ½ cup granulated sugar
• ½ teaspoon almond extract
• 2 teaspoons lemon zest 
• 1/4 cup almonds and 1/4 cup coconut, toasted

Directions:

• Preheat oven to 350 degrees.
• Coat an 8-inch cake pan with nonstick baking spray. In a bowl, whisk together flour, baking powder, lemon zest, and salt.
• In a large bowl, whisk together eggs, oil, buttermilk, 1/2 cup sugar, and the almond extract until sugar is dissolved. (Test by rubbing the mixture between two fingers.) Stir in the flour mixture.
• Pour the batter into the prepared cake pan. Sprinkle with the toasted coconut almond mixture. Bake for 22 minutes, or until golden brown and a toothpick comes out clean. Let the cake cool completely in the pan on a wire rack. 

Strawberry Sauce (enough for 4-6 cake servings)

• Thaw one container or package of frozen strawberries. Place in a saucepan. 
• Mix 1 tablespoon of cornstarch with 1/4 cup of orange juice. Whisk into thawed strawberries. Add in 1 teaspoon of good-quality dark balsamic vinegar. Cook over low heat until thickened. Fold in 1 cup sliced strawberries, mix well, and heat 1 minute longer. 
• Optional: Add 1-2 teaspoons cherry-flavored brandy. Mix, cool the strawberry sauce, and refrigerate until serving.

Another winning sauce, Strawberry Rhubarb Sauce

Celebrate spring with the sweet tart taste of rhubarb with strawberries. This sauce is versatile, used as jam on muffins, over ice cream or pound cake, or as a side for meats and poultry. The sauce can be pureed in a blender to make it smooth, or pulse a few times in a blender and leave some chunks remaining in the sauce. The sauce will thicken as it is refrigerated for several hours. For a fun serve, use a margarita glass to hold a scoop of vanilla ice cream drizzle sauce over it. 

Ingredients:

• 2 cups diced rhubarb and 2 cups diced strawberries
• 1 cup sugar
• ½ cup water
• 1 tablespoon Grand Marnier
• ½ tablespoon lemon juice
• 1 tablespoon grated orange or lemon zest
• Dash of cinnamon

Directions:

• In a heavy saucepan over medium heat, combine sugar and water and stir to dissolve.
• Add rhubarb and simmer on low 15 minutes, add in strawberries, lemon juice, zest and cinnamon. Cook 10 minutes longer.
• Remove from the heat and add in Grand Marnier.
• Puree in a blender, keeping some in chunks.
• Refrigerate to thicken.

Avocado Toast with Marinated Tomatoes and a Soft Boiled Egg

Cook's Notes: Start your day healthy with avocado toast, marinated tomatoes, and an egg. Elevate your avocado toast game with this casual but super-gourmet open-faced sandwich! It features fresh sliced avocado, marinated and roasted cherry tomatoes with a drizzle of balsamic, and a soft-boiled egg.
Another option is to scramble the egg instead of making a soft boiled one.  

Avocado Toast with Marinated Tomatoes and a Soft-Boiled Egg

Ingredients: 

• Avocados
• Slices of sourdough bread
• Olive oil 
• Small lemon  
• Cherry tomatoes
• Balsamic vinegar
• Honey
• Optional Shirracha 
• Eggs 
• Sea salt nd pepper

Directions: 

• Dice avocados into slices and squeeze lemon juice over them. 
• Fill an 8-inch fry pan halfway with water and set it on the stove on low heat.  
• Set oven to 400 degrees and line a baking sheet with parchment paper.
• Slice bread and lightly brush both sides of the bread with olive oil.
• Toast for 3 minutes in the oven and then turn over to toast the other side.  
• Remove the bread from the oven and set it aside.
• Halve cherry tomatoes on a paper towel. Add tomatoes, olive oil, balsamic vinegar, and hot honey to a bowl. Mix well. 
• Place the tomato mixture on a parchment-lined baking sheet and roast in the oven at 400 degrees. Smash the tomatoes when they are done. 
• While the tomato mixture is cooking, increase the heat to medium-low. When the water is almost boiling, crack the egg/eggs into the water and cover.

On a plate, place in the following order:

bread slice, avocado slices, roasted tomato mixture, and an egg 

WARNING: Use a metal spatula or a slotted spoon to carefully remove the egg from the water and place it on top of the tomato mixture. LOL, I used a Teflon spatula, and the egg slid off onto the counter before it even got to a plate!! 

• 
  Desert Spring Alert

Here in the SW, we have been in severe drought with little or no substantial rain since last August. To compound the problem, there have been many days of wind with blowing dust. The emergence of wildflowers, which are usually plentiful by now are rather sparse. In our yard we have many cacti which I have been patiently waiting for blooms. TODAY was such a day.

Lemon Tart with Gingersnap Cookie Crust

 MAKE YOUR SPRING A LITTLE BIT SWEETER 

MEYER LEMON TART

Cook's notes: 

If Meyer lemons are not available, substitute regular lemons. The recipe was adapted from countrylivng.com, April 2014
Ingredients:

• 2 c. crushed gingersnaps
• ¼ c. dark-brown sugar
• 1/4 teaspoon Saigon cinnamon or 1/2 teaspoon ground cinnamon
• 3 tablespoons butter
• 2 large eggs
• 3 large egg yolks
• ¼ c. granulated sugar
• ½ teaspoon cornstarch
• ⅓ c. fresh Meyer lemon juice
• 3 tablespoons Meyer lemon zest
• 1 stick of butter, cut into large pieces
• 1 teaspoon vanilla
• 1 c. heavy cream
• 1 tablespoon confectioners' sugar
• ¼ teaspoon almond extract

Directions:

• Preheat the oven to 350 degrees. 
• Combine the crushed cookies, brown sugar, cinnamon, and cooled, melted butter in a blender or food processor. 
• Press the cookie mixture in a 9-inch fluted tart pan with a removable bottom in an even layer on the bottom and up the sides. Bake until fragrant, about 8 minutes. Remove from the oven and transfer the pan to a wire rack to cool.
• Increase the oven temperature to 375 degrees. In a medium saucepan, off the heat, whisk the eggs and yolks, granulated sugar, and cornstarch to combine. Transfer the saucepan to medium-low heat. Add the lemon juice and zest, and whisk continuously until the mixture is thick enough to coat the back of a wooden spoon, 6 to 8 minutes. Remove from the heat and whisk in the butter pieces and vanilla.
• Pour the mixture into the cooled cookie shell. Transfer the tart to the oven and bake until the crust darkens slightly, about 20 minutes. Transfer to a wire rack and let the tart cool to room temperature.
• In a medium bowl, using an electric mixer on high speed, whip the cream until soft peaks form, about 3 minutes. Add the confectioners' sugar and almond extract, and whip until the peaks are almost stiff, about 2 more minutes. Slice the tart and serve each slice with a dollop of almond whipped cream.
  
  

  

  
  
  
  

Sunday Supper Chicken Bruschetta Pasta

Chicken Bruschetta Pasta elevates your Sunday Supper to a whole new level. Bright, herb-infused chicken is cooked in a skillet to juicy perfection, piled with fresh tomatoes laced with basil and garlic, cooked in a sweet and tangy balsamic sauce, and finished with marinated mozzarella balls nestled in the sauce. In this chicken pasta recipe, the bread is replaced by pasta to still give you that carbohydrate hug. It's definitely a company-worthy dish.

Cook's Notes: The recipe serves four and was adapted from carlsbadcravings.com

Cooking tips: The meal preparation goes smoothly if ingredients and the balsamic marinade/sauce are prepped ahead. The pasta needs to be cooked "al dente." Since every bottle of balsamic vinegar varies in taste, if the marinade tastes too strong tasting, sprinkle a little brown sugar into it. Pound chicken to an even thickness. Lastly, don't overcook chicken so it doesn't taste dry. Pair the meal with your favorite salad  

Pasta Ingredients: 

• 1 pound chicken breasts chopped into 2-inch pieces
• 1/2 box of thin spaghetti or fettuccine (8 oz.) 
• 2 tablespoons olive oil, divided
• 1 pint cherry or grape tomatoes, halved
• 3/4 cup red onion, chopped
• 3 garlic cloves, minced 
• 1/4 cup packed basil, chopped
• ½ cup freshly grated Parmesan cheese 
• Marinated mozzarella balls (deli section) 

Balsamic marinade/sauce Ingredients: 

• 1/3 cup extra virgin olive oil
• 3 tablespoons dark, good-quality balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon lemon juice 
• 1 tablespoon Dijon mustard  
• 1 heaping teaspoon cornstarch 
• 1 tsp each dried basil, dried oregano, parsley flakes, salt, and pepper 
• 1/4 teaspoon red pepper flakes 

Directions: 

• Whisk together the Balsamic Marinade/Sauce ingredients. Place in a screw type jar,  shake well and set aside.  Transfer 2 tablespoons of the balsamic marinade to a freezer-safe bag or bowl with the chicken. Marinate chicken at room temperature for 15-30 minutes or in the refrigerator for up to 2 hours.
• Meanwhile, cook pasta al dente according to package directions in generously salted water. Remove 1 cup of pasta water before draining. Drain and rinse the pasta, then toss with a drizzle of the untouched balsamic sauce to prevent it from sticking together.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides but not cooked through. Transfer to a plate (it will cook later in the sauce) and tent with foil. 
• Reduce heat to medium-low. Heat 1 tablespoon olive oil in the chicken drippings. Add tomatoes, onions and garlic. Cook until the tomatoes begin to burst, stirring for 5-8 minutes, and scraping up any brown bits on the bottom of the pan.
• Add the chicken back to the pan with the remaining balsamic sauce in a jar  (not touched by the raw chicken). Simmer until slightly thickened and the chicken is cooked through 5-8  minutes.
• Stir in fresh basil, small marinated mozzarella balls, and Parmesan. Stir in pasta until well coated, adding some reserved pasta water a little at a time if needed to reach the desired consistency. Taste and season with additional salt, pepper, and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired.

Book Review Who Will Carry The Fire? More Reflections From A North Woods Lake

I  will see you at the campfire, and we will listen and watch for which story comes next.  Darrell Pedersen

Darrell J. Pedersen, a local Minnesota author, firmly believes in the power of storytelling. His writings share his heartfelt experiences of family, history, and community. Many of his stories have been shared around the campfire.

Pedersen's first book, "Campfire in the Basement," focused more on anecdotes from his childhood growing up in the 1950s and 1960s on Eier Lake near Duluth, Minnesota. Each chapter, a separate vignette, ends with a note of reflection with takeaway lessons from life in the North Woods. With a nickname of Little Dickens, there was bound to be some mischief brewing when he was around. Humorous snippets of his misadventures, whether in the classroom, at home, or outdoors, he can connect with his readers through relatable experiences covering a wide spectrum of experiences from childhood into adulthood. It's fitting that Pedersen continues his storytelling and theme of stories around the campfire with his newest book, "Who Will Carry the Fire? More Reflections From a North Woods Lake."

While his second book is a memoir, it's also an expansion of essays focusing more on his adult life, with lessons learned. Pedersen's humorous and self-deprecating writing style will hook readers from the start. He understands his weaknesses and shortcomings and isn't afraid to point them out to his readers. Pedersen is humble and always willing to give credit to others when due. His deep faith and gratitude are his constant guiding principles in life.

Crisp, detailed sentences create scenes for the reader to visualize life Up North with its harsh winter landscapes, the joy of deer hunting, appreciation of the land, stories of nature, the importance of passing down family traditions, valuing and appreciating family mementos, shared meals and family stories, tributes to his relatives and their impact on family history and building a marriage partnership that encompasses all its joys and challenges. Pedersen has entrusted his stories to readers, hoping to impart some bits of wisdom learned from life's lessons. He strives to carry out the legacy left behind by his parents with their example.

Pedersen challenges the reader at the end of his book with some of these questions to ponder. “Can we, together, shoulder to shoulder, keep carrying the fire to where it is needed? Can we tell our own life stories to help our kids, grandkids, and all those who follow after them to remember their history? Can we remind them that we are all in this together and that with some faith, hope, and a lot of hard work, we can right some wrongs and give hope for the future of humanity?"

“Who Will Carry The Fire? More Reflections From a North Woods Lake," a book meant to be savored and placed at the top of your Spring reading list. 

ALL ABOUT THE AUTHOR 

DARRELL J. PEDERSEN

Darrell J Pedersen spent much of his adult life serving others as a parish pastor at numerous Minnesota churches. After nearly 40 years of ministry as an ELCA pastor, he retired and added the author title to his lengthy resume. Guided by his deep faith, Pedersen hopes his ability to tell stories, love deeply, and laugh at himself will encourage others to do the same. Pedersen resides in Northern Minnesota with his wife, Jennifer. They have three grown children and thoroughly enjoy being grandma and grandpa to Anders and Bjorn.

Be sure to check out his awesome website. It's one of the best. 

https://darrelljpedersen.com/

Please note that he has a busy spring author library tour scheduled at several locations. Click on the image for better readability. 

Meet Darrell in person on August 9th at the Northwoods Art and Book Festival