Quilcene Village Store News for 4/7/13

Posted: April 11, 2013 | Author: gmvillagestore | Filed under: Uncategorized |Leave a comment

Announcing the winners of the Egg Decorating Contest!

Eileen Widman won for Best Traditional and also Honorable Mention in Best Traditional.
Joy McFadden won Best Non Traditional and Adina Vierra was Honorable Mention in Non Traditional. The two Best will each receive a $10 gift certificate for Quilcene Village Store. We had some outstanding children’s eggs. They will all get a certificate as well as a small prize. (Because they are minors, I am not listing their names…but they know who they are.) So the winners should all stop at the store to pick up their award certificates, gift certificates as well as retrieve their wonderful eggs.

View contest pics online!

It was great fun to see what creative ideas folks have, so we are going to have another contest in a few months..

The next contest will be animals made of veggies…be thinking.

Here is a recipe that is very adaptable and includes lots of vegetables.

Remember you get 10% off of all ingredients you purchase for this dish this week.

Tuscan Chicken (or Fish or Veggies)
I had a roasted chicken, so sliced some off and used that. It would be even better with grilled chicken pieces. I think it would work will with a mild white fish and It would be good and satisfying without any meat if you wanted a vegetarian meal. It went together quickly with ingredients from the Village Store. The sauce will serve three to four people. As usual, I really did not measure things—so add more or less as you wish.

Ingredients

Grilled chicken, fish or nothing.
2 cups cooked brown rice, wheat berries or faro .(this can take some time, so I try to keep some cooked up ahead of time)
2 or more cups of steamed broccoli. You can make this while the sauce simmers.
For the sauce:
1/4 red onion chopped
2-3 cloves garlic minced or pressed
1 Tablespoon olive oil
1 can fire roasted tomatoes
1 13.5 oz. can artichoke hearts—cut up…(not marinated.) drained
1 teaspoon capers –drained
1-2 Tablespoons balsamic vinegar

Directions

Sauté the chopped onions until soft in olive oil. Add the garlic and stir for 30 seconds or so. Dump in the tomatoes and artichoke hearts (drained), capers and vinegar. Simmer on low for as long as it takes you to grill the meat, steam the broccoli, and heat the grain.

Pile as much of the rice (or grain) in the center of the plate as you want, add the grilled meat if desired, cooked broccoli, and pour the sauce over it all. Enjoy. Tom took a picture and it really is tastier rather than pretty. I think it may become a staple weeknight recipe for me.