A delicious dish for hunters

As some of you may know, our video blog, “The Great Indoors” was created to celebrate the finer things inside four walls such as eating, drinking and entertaining. We decided to leave the hunting, fishing, and camping to the Outdoors people.

That doesn’t mean we can’t enjoy the pleasures of what they reap. In other words, when friends come home from fishing or hunting trips we indoor types will be more than happy to enjoy some really great food.

Let’s talk pheasants today. Have you or someone you love gone pheasant hunting? You come home with the bird, but you don’t know what to do with it? It seems like many of the recipes are full of fat: cream, butter, and sauce heavy. That’s okay, but what if you’re looking for something healthier?

Danielle Irving is a nutrition consultant who knows how to find great recipes and make them more healthy and delicious. She found a hearty and tasty way to prepare pheasant that’s full of flavor.

Zesty Salsa Pheasant Stew


3 (14 oz.) cans of low sodium broth (chicken or vegetable) *look for one with no sugar added
1 ½-2 lbs. of pheasant
1 cup diced onions
1 cup diced celery
2 potatoes, diced
1 tsp. Salt
3 cloves of fresh garlic, minced
½ tsp. Pepper
2 cups sliced carrots
1 (14-15 oz.) whole kernel corn, optional *frozen is best if it isn’t freshly cut from the cob!
1 (8 oz.) can tomato sauce
1 -2 cups medium spicy tomato salsa *here is where you add your ZEST! If you can your own salsa or know someone
who does, this is the place to use it!
1 can (3 – 3 ½ oz.) chopped, mild, green chilies, do not drain
1/4-1/2 cup fresh cilantro, chopped


1. Remove all skin, feathers and any visible fat from bird before cooking. Cut the bird in half. You do not need to
remove bones at this point.
2. Bring the broth to a boil in a Dutch oven or large pot. Add pheasant,
3. If you have time for this extra flavor step – heat 2T oil in a pan and sauté onion, celery, salt, garlic for 5-8 minutes
or until soft and translucent, not brown. * If you want to keep rolling you can put onion, celery, salt, garlic right into
your pot with the broth and pheasant and skip the sauté.
4. Add pepper. Cover and cook over med-low heat for 45 minutes or until pheasant is tender.
5. Remove pheasant with slotted spoon. Set it to the side so it can cool.
6. Add potatoes, carrots, corn, tomato sauce, salsa, and undrained chilies, to your broth mixture. Cover and cook for
20 minutes until the vegetables are tender.
7. While the veggies are cooking cut pheasant from the bones into bit size pieces and add to the stew for several
minutes to rewarm before serving.
8. Add cilantro right before serving
9. Serve with cilantro and green onion for toppings!

Recipe provided by: Body Heart Mind

Danielle Irving, M. Ed, Certified Nutritional Consultant

Certified Personal Fitness Trainer

Nurtured Heart ApproachTM Advanced Trainer/Parent & Family Coach

DIY Christmas: Personalized Coasters

Did you know the majority of Americans feel like they spent too much last Christmas? And if last Friday’s numbers are any indication, shoppers are going overboard this Christmas as well.

If you’re not done with your shopping (or maybe haven’t even started) why not consider making homemade gifts? They cost less than store-bought gifts and can be more meaningful because you took the time to make them yourself.

I stumbled across the idea of homemade coasters this summer while visiting a friend’s lake cabin. I noticed the cutest homemade, personalized coasters on the coffee table. They had been simply made from a Minnesota road map. But you can do so much more. And best of all it’s inexpensive. A set of six coasters can be made for about 7 dollars.

Here’s what you need to start:

Six small square tiles found at any home improvement store.

A small bottle of Mod Podge in any finish you’d like: glitter, matte or glossy. (Mod Podge is sold at crafts stores such as Michaels or Hobby Lobby).

White glue

A sponge paintbrush

3 8 1/2 by 11 sheets of felt (color you pick is based on the artwork you select).

Artwork (pictures, maps, etc)

Cut the artwork to fit your tiles. Make the artwork just a fraction smaller than your tile so you don’t need to trim the picture. Place a small bit of glue on the tile to secure the picture. Use the sponge brush to Mod Podge over the picture on the tile. Let it dry over night. Depending upon how you’d like the coaster to look, you can consider putting another coat of Mod Podge on the coaster. Once you’re happy with the finish of the tile, glue squares of felt onto the back of the coaster.

The possibilities are endless on what you can make. Here are just a few ideas:

Geographical: Does your friend have a lake place like my friend? Or maybe they have a favorite city or state. Maps are perfect for this project.

Sports fan: Use photos from the newspaper of your team in action. Pick felt that matches your school or team colors.

Family fun photos: dig into that shoe box of old photos you haven’t put into an album yet and make them into keepsakes.

Hobby coasters: They love NASCAR? Buy a NASCAR magazine and find pictures of their favorite drivers.

Wedding coasters: Pictures of the bride and groom from childhood to coupledom.

Think about your loved one’s interests or passions. Let your imagination guide you. It’s simple. It’s easy. And every time, they put their glass down, they’ll think of you.

Hungry for More: Roasted grape crostini

With the holiday season still in full swing, you have to be prepared. When you go to a party and bring something to share, don’t be the one with a bag of potato chips. There’s a fun and simple appetizer to add spunk to any serving tray.

Mezzaluna’s chef Eric Watson joins us on this week’s episode of Hungry for More and shares a quick hors d’oeuvres with a fun twist. A roasted grape crostini.

Roasted grapes are becoming a big trend. Just 15 minutes in the oven with a little salt, pepper and olive oil will make your every day grapes into something new and fun.
This appetizer is easy, tasty and gives a fun new twist to a bite-sized crostini.

Roasted Grape Crostini
Toasted almonds – chopped
French baguette bread
Goat or brie cheese
Olive oil
Preheat your oven to 375 degrees. Take your washed and rinsed grapes and but on a baking dish. Cover the grapes with salt pepper and olive oil and make sure they are coated. Bake for about 15 minutes. Toast or bake your loaf of french baguette bread and cut into slices. Place on a baking dish and put olive oil, salt and pepper on both sides. Bake and turn halfway through so the edges are caramelized and you still have a medium soft middle. When bread and grapes are finished, place baguettes slices on a baking dish topped with the roasted grapes, goat or brie cheese and chopped almonds. Bake for a couple more minutes to slightly melt cheese. Serve plain or with balsamic syrup.

What SheSays: Petreaus scandal, who’s getting all the blame?

The David Petraeus and Paula Broadwell affair has been all over the media. Both sides critisized and both have had their personal lives splayed out for all to see. Why are their personal lives on such high attention? And who’s getting most of the blame?

These real women talk about this real issue on this week’s What SheSays.

What SheSays: Is black friday turning into black thursday?

A lot of families have made the tradition of spending Thanksgiving together, having a nice big meal with the family, watching the football game, then going to bed early to prepare themselves for the 3 a.m. alarm telling them it’s time to shop. But now, what’s going to happen not only to families, but to stores by opening a day early. . .on Thanksgiving.

Over the last couple of years, stores have started opening on Thanksgiving day for people to come in and get those early bird deals. Wait a minute, Thanksgiving is supposed to be for spending time with your family and being thankful, not shopping. Will this not only hurt the tradition of this nationwide holiday, but the businesses too?

These real women talk about this real issue on this episode of What SheSays.

Hungry for More: Lobster Roll

You don’t have to live in the eastern part of the country to enjoy the food it has to offer, we have a native from Rhode Island right here in Fargo to give us that eastern flavor.
Monte’s Executive chef, Chris D’Agostino shows us and Hungry for More host Jim Manney how to make the perfect lobster roll.
From the taste of this east coast specialty, you wouldn’t know it was so easy to put together. One of the secrets to making is just perfect, not much filler and a lot of lobster. Just some mayonaise, vegetables and seasoning to go along with it and you’re good to go.
A sandwich isn’t the only option for this recipe. You can take mini buns and have lobster sliders or crackers for a nice appetizer, and with all those holiday parties coming up, this could be the perfect option to impress your friends and relatives.

Lobster roll
1 lb. medium diced lobster meat
1/2 cup prepared mayonaise
1 cup small diced celery
2 tablespoons minced yellow onion
1 tablespoon old bay seasoning
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 tablespoon sweet relish
Combine all ingredients except lobster in mixing bowl.  Combine well then add lobster.  Stir together then season with salt and pepper.  Serve on buttered and grilled hoagie bun.  Can also be served as mini slider on small roll or on crackers as appetizer.

Last Happy Body/Hot Life blog with a special guest

Chris Linnares is all about empowerment, courage, faith, love and change. She’s spoken about those topics all over the world, in all of her blogs and has interviewed a lot of the most influential and inspiring women in our community. Now, it’s time to take the next step.
This week is the last episode of Happy Body/Hot Life. For this event, Chris wanted her last guest to be someone she admired. Someone she cared about and has helped make her the person she is today. Someone that this community knows well, maybe a little too well at times with the help of some of her columns. The man who swept her off her feet from her native country of Brazil to our ‘frozen tundra’ of North Dakota, Bill Marcil, Jr.
Chris talks to Bill about his transition as publisher of the Forum, what he’s been most proud of since he came into position, what his future plans are for the company and how he not only changed his wife’s life, but she’s changed and inspired his.
Though this may be the last episode of Happy Body/Hot Life, Chris has more new and exciting things on the way. Check back next week to see the reveal of her new show and her new passion to help others on their journey to live the best life they can. She’s going to shape your life!

Hungry for More: Roasted Red Pepper Soup

With our midwestern weather in this transition from fall to winter, you never know what the next day will bring. It’s not uncommon to have a day where it’s almost 60 degrees out and only 24 hours later, it’s 30 degrees or less. On those cold days when you wish, only for a moment, that you lived right on the equator you want anything that can warm you right back up. As far as food goes, there’s nothing better than a nice and hot bowl of soup.
And we’re not talking about just any bowl of soup, this week on Hungry for More, host Jim Manney and Monte’s head chef Christian D’Agostino show us how to make a roasted red pepper soup that will delight every tastebud in your mouth.
It does this by having a mixture of a little heat from some chili paste to a bit of sweetness from a bit of honey. The goodness doesn’t stop there. To stop off this spicy, sweet and flavorful soup they add some andouille sausage for garnishing.
So watch and learn as they make this body-warming roasted red pepper soup so on those chilly fall turning into winter days, the cold won’t seem so bad anymore.

2 roasted red peppers-peeled and seeded
2 raw red peppers- seeded and rough chopped
1/2 cup yellow onion rough chopped
1 tablespoon gartlic chopped
1 teaspoon sambal olek( indonesian chili paste)
2 tablespoons honey
1 quart chicken stock
1/2 cup heavy cream
2 oz roux( butter and flour mixture for thickening)
Sliced andouille sausage as garnish- optional
2oz unsalted butter
In sauce pan saute butter with onion and garlic 5 minutes on medium heat.  Add all peppers, stock, sambal and honey then simmer for about 20 minutes on medium heat.  In corporate roux with whisk then add cream.  Bring to simmer then puree with handheld blender or food proccessor or blender.  Put through fine strainer and season with salt and pepper.  Garnish with andouille sausage and enjoy.  Makes 6-8oz bowls.