Quilcene Village Store NewsPosted: November 13, 2015
I hope you have noticed and like the new landscaping. We are excited to get done and think it make the store more attractive folks driving by.
A reminder that you REALLY want to order a turkey ….even though we will be going elsewhere for Thanksgiving I have ordered one just because they have such a good reputation and are so resonably priced for free range turkeys. And to clarify all of the turkeys we will order are free range. They have no perservatives, are fed a vegetarian diet and are never fed antibotics or hormones. Check out Marysturkeys.com.
> We also are getting some whole pies and cheese cakes if your sweet tooth needs a treat.
> Something we carry that I had never had before is Not Your Dad’s Rootbeer. This is beer that tastes like rootbeer. I really like it…refreshing not too sweet but since I am not a beer drinker, I love it. We also have some great ciders in individual bottles for times you want to grab something other than a beer.
> It has been a long time since I gave a recipe…and this will be my usual non recipe recipe.
> It started when I had one fish fillet for dinner for two. So I thought I would have to extend it. For lack of a name I will call it Italian Fish. (what I have found is any time I think I have created something unique, if I google I find many similar recipes….so I am sure this is out there) The method would work with chicken, pork or leave out the meat all together…It would not be missed. Use what ever veggies you have on hand.
> Chop and saute onions ( I would have added some if I had had any), handful of celery , half a red pepper and sliced mushrooms in olive oil.
> Add tomatoes–I had planned to add sundried tomatoes but found I had none so used a can of chopped tomatoes and some tomato paste
> add fish cut into bite sized pieces. It will cook very quickly. jCould use other protein or leave out
> For the good stuff–add a good spash of balsamic vinegar, some capers and chopped olives (I used green, but any would be good)
> I served it over cooked Israeli Couscous. (it cooks in 3 minutes in the pressure cooker–or cook for 8-10 minutes like pasta.
> The cous cous was perfect with the sauce. I cooked in the time it took to cook the couscous. Parsley would have been a nice garnish. I have some left overs in the refrig and am going to go eat it now!
> Have a great day.