Eating & Dining
Wednesday, 23 September 2020 09:47

EOMC Menu for Weds through Saturday

 

Eastern Oklahoma Medical Center café’s menu for Weds through Saturday

Wednesday, September 23- Meat Ball Subs, 5 Way Veggie Blend, Potato Wedges, Texas Potatoes.

Thursday, September 24- Creamy Ranch Chicken, Tuscan Veggies, Baby Bakers, Garlic Bread.

Friday, September 25- Cheese Manicotti, Italian Veggies, New Potatoes, Garlic Bread, Chicken & Wild Rice Soup.

Saturday, September 26- Grill and Salad Bar Only.

Press Release

OKLAHOMA CITY, Okla., September 21, 2020 —Governor J. Kevin Stitt proclaims Oct. 1-3 as official “Oklahoma Restaurant Days”, to support and celebrate Oklahoma restaurants. In celebration, “Eat Drink LOKal” is a campaign developed by the Oklahoma Restaurant Association (ORA) to encourage the general public to dine inside, dine outside or enjoy carry-out meals from their favorite restaurants across the state during October 1-3. Supporting Oklahoma restaurants is critical to further boost our current economy. The association continues to engage with state, local and federal officials to help address the coronavirus public health issue.

“Fall in love with your favorite restaurants again and increase your support of them through the campaign Oct. 1-3,” said Jim Hopper, President of the Oklahoma Restaurant Association. “Since March, Oklahoma restaurants have lost over half a billion dollars in revenue and have had to lay off or furlough 65,000 employees. We must continue supporting the industry, or many our favorite establishments are at risk of closing their doors for good.”

Governor J. Kevin Stitt encourages the public to dine inside, outside, or enjoy carry-out to support restaurants during this time. The hospitality landscape has changed dramatically, and restaurants continue to operate safely by providing distanced dining and COVID-19-approved sanitation practices.

“In partnership with the Oklahoma State Department of Health and local Health Departments, restaurants will continue to utilize proper enhanced sanitation and training of their staff, as they have for many years,” said Hopper.

Celebrate and support Oklahoma restaurants October 1-3. Eat Drink LOKal!

Founded in 1933, the Oklahoma Restaurant Association is the trade association of restaurants and foodservice operations, the state's largest private industry employer. Representing more than 4,000 restaurants and members, the ORA actively monitors legislation and regulatory agencies; helps foodservice management develop and strengthen business; and develops the membership to do together for the industry what cannot be done individually.

 

Monday, September 14- Hamburger Steak, Green Beans, New Potatoes.

Tuesday, September 15- Boneless Wings, California Veggies, Mashed Potatoes, Rolls.

Wednesday, September 16- Cajun Turkey, Spring Veggies, Texas Potatoes.

Thursday, September 17- Breaded Pork Chops, Antigua Veggies, Baby Bakers, Garlic Bread.

Friday, September 18- Chicken Fried Steak, Carrots, Mashed Potatoes, Chicken Noodle Soup.

Saturday, September 19-  Grill and Salad Bar only.

Saturday, 29 August 2020 21:08

EOMC Menu for 08/30/2020-09/05/2020

Sunday, August 30- Hamburger Steak, Antigua Veggies, Mashed Potatoes, Rolls. Monday, August 31- Bourbon Chicken, Green Beans, Au Gratin Potatoes. Tuesday, September 1- Stuffed Pork Loin, California Veggies, New Potatoes. Wednesday, September 2- Chicken Pot Pie, Tuscan Veggies, Baby Bakers. Thursday, September 3- Pizza, Italian Veggies, Garlic Bread. Friday, September 4- Catfish, Fried Shrimp, Corn on the Cob, Fried Potatoes, Corn Bread, Pinto Beans. Saturday, September 5- Grill and Salad Bar only
Saturday, 15 August 2020 08:43

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

INGREDIENTS:

For the Dough:

3¼ cups all-purpose flour

½ cup yellow cornmeal

1½ teaspoons salt

2 teaspoons sugar

2¼ teaspoons instant yeast

1¼ cups water, room temperature

3 tablespoons unsalted butter, melted

4 tablespoons unsalted butter, softened

1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

2 tablespoons unsalted butter

¼ cup grated onion

¼ teaspoon dried oregano

½ teaspoon salt

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

¼ teaspoon sugar

2 tablespoons coarsely chopped fresh basil

1 tablespoon olive oil

Freshly ground black pepper

For the Toppings:

1 pound mozzarella cheese, shredded (about 4 cups)            ¼ cup grated Parmesan cheese        (meat/veggies)

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.

Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.

Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.

For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.

 

Easy Recipes for Easy Moms by Wendy Lipski

Friday, 14 August 2020 15:23

BAKING SODA BISCUITS

Donna found this recipe recently and wanted to share it with our readers.

BAKING SODA BISCUITS (YIELD: 12 TO 15 BISCUITS, PLUS SCRAPS)

2½ cups all-purpose flour 

1 tbsp. baking powder 

½ tsp. baking soda 

1 tsp. salt  

2 tbsp. vegetable shortening, chilled and cut into ½-inch chunks 

8 tbsp. (1 stick) unsalted butter, chilled and cut into ⅛-inch slices 

1¾ cup chilled buttermilk 

PREPARATION

Adjust the oven rack to middle position and heat to 450 degrees.   

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  

Add shortening into the flour mix by breaking chucks with your fingertips until only pea-sized pieces remain. Work the butter slices in the same way until butter in incorporated. Place the mixture into the freezer for about 15 minutes.  

Add buttermilk to chilled flour mixture. Stir with a fork until dough forms into a ball and no dry bits of flour are visible (the dough will be shaggy and sticky).

Turn dough out onto a floured surface and dust dough lightly with more flour. With floured hands pat dough into a ¼-inch thick rectangle. Fold the dough into thirds, dusting lightly with flour as needed. Lift the short end of the folded dough and fold into thirds again, forming a rectangle. Repeat this process, folding and patting the dough into a ½-inch thick rectangle. Place dough “sheet” onto a baking pan lined with parchment paper. 

Cut the dough into rounds using a 2-inch biscuit cutter. Be sure to press the cutter down into the dough firmly but do not twist the cutter (twisting it will seal off the biscuit edges, preventing the biscuits from rising). 

Don’t remove the excess dough surrounding each cut biscuit round. Leave it in place throughout the baking process. Put the baking sheet into the oven. Bake for 12–15 mins or until tops are golden brown. Remove baked biscuits from the oven and allow to cool slightly before removing the scraps. Serve biscuits and scraps, which can be dunked in homemade jam or used to sop up gravy.  

 

Orginally published at https://gardenandgun.com/recipe/one-genius-trick-to-make-the-most-of-your-biscuits/

PRESS RELEASE

Oklahoma City, OK --- The Craft Brewers Association of Oklahoma (CBAO) appointed Tabbi Burwell as their Executive Director, effective August 1, 2020. The association is one of 49 others nationwide that support their state craft breweries through fundraising, advocacy and governance, events and promotion of craft beer. 

Prior to joining CBAO, Burwell spent the last six and a half years with the Oklahoma City Convention & Visitors Bureau where she was the Senior Manager for Destination Communications. In her time with the Bureau, Burwell worked with media outlets from across the globe, securing headlines in major print and online publications. Burwell has also served in other public relations capacities throughout Oklahoma City in her 15-year career.

“Tabbi’s background in marketing and tourism was appealing to our board when looking for the next Executive Director for our association,” says Board President, Patrick Lively. “Updating Oklahoma’s laws have been our organization’s priorities for the past three years and now we transition to elevating local craft beer for the benefit of our members. We’re looking to add more events for our brewers, generate more exposure for Oklahoma’s craft beer industry and work more closely with our members.  Her background in event management and tourism also allows us to accomplish those goals.”

Monday, 10 August 2020 16:54

Fiesta Lettuce Wraps and Pepper Boats

 

Using bell peppers and lettuce for wraps is a fun way to increase vegetables on the plate. Lettuce leaves and mini peppers are perfect for a build-your-own Southwestern meal or as appetizers.

Fiesta Lettuce Wraps and Pepper Boats

Ingredients

  • 6 sweet, mini bell peppers
  • 8 lettuce leaves
  • 1 cup instant brown rice (dry)
  • 1 pound tilapia filets, fresh or frozen (thawed)
  • 2 teaspoons Southwest chipotle seasoning (no sodium)
  • 2 tablespoons canola oil (divided)
  • 1/4 teaspoon salt
  • 2 limes (divided)
  • 1/4 cup reduced-fat sour cream
For the Salsa Fresca:
  • 1/2 cup yellow corn (frozen or canned, no-salt added)
  • 1 medium tomato
  • 1 small onion
  • 1 clove garlic (minced)
  • 1 jalapeno pepper (minced)
  • 1/4 teaspoon salt

1 .Slice peppers in half vertically. Arrange lettuce and 8 pepper halves on a serving platter.

2. Cook brown rice according to package directions.

3. To make salsa fresca, dice remaining pepper halves, tomato, and onion; mix with corn, garlic, and jalapeño pepper, and ¼ tsp salt.

4. Sprinkle both sides of tilapia filets with Southwest chipotle seasoning.

5. Heat 1½ tbsp canola oil in a large nonstick skillet over medium-high heat. Add fish to pan, and cook for 3 minutes on each side (cook fish until it is opaque, 145 ºF). Flake with a fork and place in a serving dish.

6. When rice is done, stir in remaining ½ tbsp oil, juice from one lime, and ¼ tsp salt. Cut remaining lime into wedges.

7. To serve, set out pepper-lettuce platter, rice, fish, salsa fresca, sour cream, and lime, and let diners build their own boats and wraps

Notes

Serving Suggestion: Serve with an 8 oz glass of fat-free (skim) milk. Substitute brown rice with another quick cooking grain, such as whole-wheat couscous if desired.

Source:

Produce For Better Health Foundation

update from FDA

Do not eat, sell, or serve recalled onions from Thomson International, Inc. or products containing recalled onions

August 7, 2020

The FDA, along with CDC, Canadian, state, and local partners, is investigating a multistate outbreak of Salmonella Newport infections. FDA’s traceback investigation is ongoing but has identified Thomson International, Inc. of Bakersfield, CA as a likely source of potentially contaminated red onions.

On August 1, 2020, Thomson International, Inc. recalled all varieties of onions that could have come in contact with potentially contaminated red onions, due to the risk of cross-contamination. Recalled products include red, yellow, white, and sweet yellow onions shipped nationwide from May 1, 2020 to August 1, 2020, sold under the following brand names: Thomson Premium, TLC Thomson International, Tender Loving Care, El Competitor, Hartley’s Best, Onions 52, Majestic, Imperial Fresh, Kroger, Utah Onions, and Food Lion.

In addition, products containing the recalled onions are being identified and recalled. At this time, Giant Eagle and Taylor Farms have recalled products containing recalled onions and USDA’s Food Safety and Inspection Service (FSIS) has published a list of Ready-to-Eat Meat and Poultry Products Containing Recalled Onions. A full list of available recall information is included below, and will be updated as more products are identified and recalled.

The investigation is ongoing to determine the source of contamination and if additional products are linked to illness. Additional information will be provided as it becomes available.

Recommendations

Advice for consumers, restaurants, and retailers: Consumers, restaurants, and retailers should not eat, sell, or serve recalled onions from Thomson International, Inc. or products containing recalled onions. If you cannot tell if your onion is part of the recall, or your food product contains recalled onions, you should not eat, sell, or serve it, and should throw it out.

FDA recommends that anyone who received or suspects having received recalled onions use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with recalled products to reduce the risk of cross-contamination. This includes cutting boards, slicers, countertops, refrigerators, and storage bins.

Consumers who have symptoms of Salmonella infection should contact their health care provider. Most people with salmonellosis develop diarrhea, fever, and abdominal cramps. More severe cases of salmonellosis may include a high fever, aches, headaches, lethargy, a rash, blood in the urine or stool, and in some cases may become fatal.

Suppliers and Distributors: Suppliers, distributors and others in the supply chain should not use, ship or sell recalled onions from Thomson International, Inc. or food products containing recalled onions. Suppliers and distributors that re-package raw onions should use extra vigilance in cleaning any surfaces and storage areas that may have come into contact with recalled onions. If there has been potential cross contamination or mixing of onions from other sources with recalled onions, suppliers and distributors should discard all comingled and potentially cross-contaminated product.

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