Shrimp Stir-fry

Healthy Shrimp Stir-fry
The stir-fry is a quick, easy and healthy dinner that I often rely on in a pinch or if I’m craving a variety of vegetables. The combinations of veggies one can choose from make this dish easy to personalize to one’s own preferences. I often browse the produce section to see what looks the best and what’s on sale. If you don’t like shrimp you can substitute chicken, tempeh or beef.
Shopping List:
½ lb 51-60 count Shrimp $3.50
1 package buckwheat noodles $1.99
½ lb broccoli .89
1 zucchini or yellow squash .68
4 large white mushrooms .72
1 large carrot .24
1 small piece of ginger root @ 1/16 lb .40
1 bunch green onions .99
6 cloves of garlic .25
Total=9.66

2 packets soy sauce (2 Tbs)
1 packet crushed red pepper

Cook noodles according to package directions, or until just tender, drain and set aside.
Grate the ginger, I use a zester so the ginger is a nice fine consistency, you’ll need about a tablespoon. Chop all vegetables before you start because this will go quick, I use a wok but you can use a heavy pan on medium-high heat.
Heat one tablespoon of extra light extra virgin olive oil or canola oil, start with shrimp, sauté for about one minute, add the mushrooms and broccoli, stirring frequently, for about two minutes. Add carrots, ginger, zucchini, garlic and onions. When vegetables are tender add the noodles, two tablespoons of soy sauce, one tablespoon of water, and a sprinkle of the pepper flakes up to the whole packet depending on how hot you want it.
Some other great substitutions would be eggplant, bell peppers, snow peas, bok choy or cauliflower. This can also be served over white rice or Ramen Noodles, if you have those laying around.

Seared Ahi Salad

Seared Ahi Salad with Crispy Won Ton Strips

I often make egg rolls and wontons and usually have some of the wrappers left over, this is a great way to utilize the extras and have a great topping for salads, soups or just to snack on. I cut the wrappers into strips and fry them in oil until golden brown then drain on a paper towel. You can keep them in an air tight container for a few weeks.

Most grocery stores carry sushi grade ahi which has been previously frozen, when selecting a piece make sure it is a ruby red color and it shouldn’t smell too fishy. Don’t be afraid to ask your local meat purveyor if you can smell it, since you will only be searing it, make sure it’s fresh. I always ask for extra sesame seeds every time I get Chinese take-out so I always have some extra which works great for coating the tuna.

Shopping List:
½ lb. Ahi (yellowfin) tuna $4.99
¼ lb. Mixed greens $1.75
10 snap peas $.48
1 can Mandarin oranges
1 small carrot, shredded $.19
2 green onions $.20
Total: $8.60

Also needed
3 Tbs. sesame seeds
1 Tbs. olive oil

For the dressing:
2 Tbs. olive oil
1 packet soy sauce (1 Tbs.)
2 Tbs. rice wine vinegar
½ Tbs. sesame oil

pinch of pepper flakes

pinch of salt

1. Salt and pepper the tuna on both sides then coat with sesame seeds, make sure to coat all sides by gently pressing seeds onto the fish.
2. Heat olive oil on medium-high heat, sear fish for about two minutes then turn over and sear other side for about a 60-90 seconds, let rest before cutting. Ahi tuna is best served medium-rare to rare.
3. Whisk the ingredients for the dressing together until incorporated. Dress the greens in a few tablespoons of dressing before topping with grated carrots, onions, snap peas, mandarin oranges, won ton strips and ahi.

Turnovers and Injuries Continue to Plague Buzzards

Curtis Johnson wraps ups.

Springfield continues their struggle to find their offensive voice as they traveled to Tri-Cities to take on the Umpqua Valley Knights last Saturday. This is the Buzzards fourth loss in a row with their only win of the season in the first week against the Oregon Outlaws.

Several players were not able to travel with the team which made the bench a little thin this week which was only intensified by the injuries the team would sustain throughout the game.

Rookie wide receiver Zack McGinnis for the Knights came out to play as quarterback Ryan Smedley hooked up with his first of two touchdowns to McGinnis, putting the Knights up 7-0 at the end of the first quarter. McGinnis would also get a rushing touchdown finishing the game with four rushing attempts for 20 yards and five receptions for 66 yards and three touchdowns on the day.

Kurt Steele gets his first touchdown of the season

Springfield got on the board when Kurt Steele got his first touchdown of the season with 7:37 left in the first half on a quick slant from Jeremy Shay.

The only other score for the Buzzards came from Andy Becker when de caught a deflected pass intended for Jake Scott which ended the half with the Buzzards down 21-13.

#6 Andy Becker gets a touchdown to end the half.

The second half did not go as well for the Buzzards as they struggled with injuries, penalties and turnovers. The Knights put up three more touchdowns ending the game 41-13 and helped the Knights clinch a playoff spot with a 5-1 record.

Shay would end the game with two touchdowns and complete 9 of 24 passes for 131 yards and six interceptions. Shay took a beating in the game and sustained a shoulder injury which effectively ended his season.

Another key injury was to Kevin Pardy who was injured in the first half and was sidelined for the remainder of the game, Pardy is still questionable for the game on Saturday as the Birds travel to Sisters to take on the High Desert Lightning at 6:00 p.m. at Sisters High School.

The team remains optimistic and hopes to get a win in Central Oregon as the Lightning have yet to win a game this season. When I asked Pardy how he feels about the game; “It’s tough to scout them [because] they change every week.”

Coach Wyatt plans on suiting up this week and says “Between Steele and I, we will be taking care of the QB job this week.”
It should prove to be an interesting game. Go Buzzards!

Curtis Johnson prevents another Umpqua score.

Buzzards Fall to Champion Monarchs

The champs from last season maintained their reputation as an offensive powerhouse on Saturday as the Springfield Buzzards hosted the Portland Monarchs at Don King Field in Cottage Grove. Although the final score was 42-6 in favor of the Monarchs it in no way reflects how well the Buzzards maintained the Monarchs offense throughout three and a half quarters.

The Monarchs were on the board first when receiver Andrew Johnson scored four minutes into the first quarter.

The Monarch's next effort was thwarted by Jimmy Craig's end zone interception with 6:42 left in the first quarter.
Portland's James Loucks caught the next touchdown with about ten minutes left in the second half putting the Monarch's up 14-0, which was still the score when the teams headed to the locker room.

Three minutes into the second half the Buzzards got on the scoreboard when quarterback Jeremy Shay threw a touchdown to Kevin Pardy who was playing tight end. It would be Springfield's only points for the game as Sean Turner's 60 yard touchdown run was called back due to a penalty.

The Monarchs put up another seven points in the third finishing the quarter at 21-6.

"We knew going in we were outgunned. Our game plan was to slow their high powered O down," said Pardy, "and be in position to win late in the game and it almost worked."

That's when the wheels fell off for the Buzzards.

"With seven minutes left, down 21-6, a no call on an interference resulted in an INT for them." The Buzzards reaction to the no call resulted in 30 yards of penalties and according to Pardy "was the straw that broke the camel's back. [I] Wish the flag had been thrown."

That exchange put the Monarchs up 28-6 with five minutes left in the game. As emotions were running high and tensions were starting to build on the sidelines the Monarchs threw two more touchdowns in the last two minutes of the game padding their victory and finishing the game with a score of 42-6.

"The score doesn't reflect how good of a game that was," reflected Buzzard's receiver Travis Ratliff after the game.

The 1-4 Buzzard's next game will be Saturday, May 1, in Roseburg at South Umpqua High School at 6 p.m. as they take on the Knights of Umpqua Valley who are 4-1.

Go Buzzards!

Springfield Buzzards update

The Buzzards suffered another big loss on Saturday against the Oregon Outlaws who they had previously beaten a few weeks ago on March 30. The Outlaws hosted the game at Cottage Grove High School where both teams hold their home games so there was a lot of pride on the line, not to mention the huge rivalry that’s been brewing between the two teams over the years.
The Dirty Birds came out strong scoring a touchdown five minutes into the first quarter as Quarterback Jeremy Shay ran for his second rushing touchdown of the season.
The next score from the Buzzards came from Travis Warren blocking the Outlaws extra point and running it back for a safety at the end of the first quarter for a score of 9-6.
The Outlaws answered back at the beginning of the second quarter by scoring another touchdown to put the Outlaws up 12-9. This is where things started to go wrong for the Birds as the Outlaws continued to gain yards on the ground and in the air and getting two more touchdowns before the end of the half.
The third quarter started off as poorly as the second had ended as the Outlaws scored right out of the gate with 13:50 to go in the third giving them the lead of 31-9. The Outlaws would score a safety and another touchdown finishing the quarter at a dismal 39-9.
Never giving up our Buzzards rallied in the fourth quarter with one touchdown from Sean Turner and Shay hooking up with Andy Becker for the final touchdown of the game with about a minute left. The Buzzards finished strong with a final score of 39-21 giving them a 1-3 record so far this season.
The next game should prove to be a tough one for the Buzzards as they host the Portland Monarchs who are 4-0 and have been putting up impressive numbers against their opponents. The next game will be Saturday, April 24, at 6:00 p.m. at Cottage Grove High School.

Nib Dessert And Wine Bar, Not Just Desserts.

Warm Fennel Salad

Nib Dessert and Wine Bar, not necessarily what you might think of when contemplating a place to go have dinner, but think again. Nib Dessert and Wine Bar is now serving warm first and second courses as a prelude to their desserts.

Nib has been open for a little over a year, it is the owner's first restaurant and is next door to another local dessert hot spot Sweet Life Patisserie.

Spouses and co-owners Shane Tracey and Tiffany Petry just recently started serving savory dishes which include all the flair and finesse of their desserts. Petry works the front of house, while Tracey whips up his tasty creations in the back of their quaint restaurant that has about 10 tables.

The menu is seasonal and changes often, "There is something new on the menu weekly." Petry informs me.

I start off with the daily special which is a risotto cake with caramelized onions in a sweet wine reduction. The creamy risotto inside contrasts nicely with the crunchy panko breading, the sauce is a subtle sweet that accents the caramelized onion and sherry vinegar of the wilted spinach that tops the cake. Great start.

Next I try the Warm Fennel Salad dressed in a tarragon-dijon sauce and topped with Parmigiano-Reggiano. The licorice flavor from both the fennel and tarragon is not overwhelming and plays nicely with the hint of truffle from the imported truffle honey. This is a rich dish but not heavy, the pairing of Raptor Ridge Pinot Gris cuts through the richness and has nice lemon accents that enhance the lemon flavored olive oil also in the dish.

The first courses range in price from six dollars for the Gougeres, Gruyere cheese in a warm roll, to the $17 Foie Gras (goose or duck liver) and Pear.

You want comfort food? Try the Braised Rabbit Leg, perfectly moist rabbit over cocoa fettuccini, crimini mushrooms and carrots. Talk about a perfect entree for a cool March evening, the house-made fettuccini has a subtle cocoa flavor that goes well with the earthiness from the rabbit and mushrooms and slight sweetness of the carrots.

Braised rabbit

Other second courses include Herbed Gnocchi and Duck Leg Confit, prices on the second courses range from $11-$14.

The chef who is self taught, does an excellent job of letting the ingredients shine in each of the dishes finding ways to accent and enhance their flavors with exciting flavor combinations that aren't too radical.

"He makes really good gnocchi," says Petry. She also informs me that he makes choux paste gnocchi (the same dough Eclairs are made of) rather than potato gnocchi. I will have to save that for my next visit.

Another nice thing, they serve half glasses of wine for half the price, this way you can try several pairings without going broke or getting to inebriated.

I'm stuffed but I have to try a dessert, it wouldn't be all inclusive not to mention this is a dessert and wine bar.

I decide on the Pure, a sampling of chocolates from around the world, chocolate almond cake, ganache, chocolate pave, chocolate ice cream, and chocolate mousse. Holy Chocolate Batman! This is guaranteed to please even the most rabid of chocolate addicts. Although the dessert menu changes often, the Pure is a constant. "If we don't have something super chocolate people freak out," says Petry.

Another dessert to try was the Hazelnut Praline Ravioli in a vanilla citrus consomme. "Tastes like Nutella," I overheard another diner, Mara Fields exclaim as she tried one, "so Nutellaesque."

Overall, a wonderful experience. The dessert was great, but I'll be going back for the savory dishes too.

Pure chocolate

At a glance:
What: Nib Dessert and Wine Bar
Where: 769 Monroe St., Eugene
Hours: Wed-Thu. 6 - 11 p.m.
Fri. 6 p.m. - midnight.
Sat. 11 a.m.- 3 p.m. 6 p.m.-midnight.
Sun. 11 a.m. - 4 p.m.
Contact: phone (541) 485-1269
Web: nibdesserts.com

Newport Seafood and Wine Festival

Mary Bellando of Wines by Joe is always happy to share her knowledge of wine

If you like wine, or if you like seafood (I happen to love both), there is only one place to be next weekend: The 33rd Annual Newport Seafood and Wine Festival.
The Oregon coast will be buzzing with activity next weekend for one of Newport’s busiest weekends of the year. The Newport Seafood and Wine Festival is one of the biggest and most well attended festivals of its kind in the Northwest taking place the last weekend of every February.
The festival is produced by the Newport Chamber of Commerce and will have a multitude of craft vendors selling anything from pottery to jewelry, art to wine accessories. Even if you’re not a fan of seafood and wine the people watching and craft vendors might make it worth your while.
The food at the festival is about as fresh as it comes, from the crab dinners, freshly shucked Yaquina Bay Oysters, to the fabulous and famous clam chowder from Newport Café. There are also vendors selling products like the garlic stuffed olives from the Garlic Gourmay, and packaged smoked salmon that you can take home with you.
Perhaps the biggest draw though is the wine; the festival has over 60 wineries with the chance to taste hundreds of wines from all across the state. It’s the opportunity to sample Pinot Noirs (Oregon’s premier grape) from different regions, side by side. Don’t like red wine? That’s ok, the festival has Chardonnay, Riesling, Pinot Gris and some sparkling wines for those who like their bubbly. Rogue Brewery will also be pouring beer for those who aren’t interested in wine, and there is even a booth serving Sake.
Tickets can be purchased for $25 for the three day pass, or you can buy tickets for each day, Sunday’s price is as low as five dollars. Tickets can be purchased on-line at http://www.newportchamber.org/, or purchased at the event, just be expected to wait in a long line if purchasing tickets at the door.
According to a volunteer they are expecting around 15,000 people for this year’s event.
Shuttle service runs frequently from many locations which is recommended as parking can be a nightmare. Some things you might want to consider; take plenty of cash, last year there were only two ATM’s and people were waiting in line for hours to take cash out, drink plenty of water, it can get a little muggy in the tents and you’ve got a full day of drinking in front of you. Expect large crowds, this is a very busy event and the tents will be packed and the atmosphere is just short of a frenzy. Every time a glass hits the ground the crowd erupts in cheers, this is standard practice.
So if you’re looking for something to do next weekend take a trip down to the Oregon coast and try out some local flavors, do some people watching and maybe try out some new wine, and don’t forget about the chowder.

Newport Cafe's famous Clam Chowder


At a glance:
What: Newport Seafood and Wine Festival
When: Feb. 26,27,28
Where:The South Beach Marina Parking Lot, near the Rogue Ales Warehouse, 2320 OSU Drive, just south of downtown Newport.
21 and over only