Holy Land Bakery & Deli

Looking for the best Gyros in Minnesota?  Do you like olive oil, olives, hummos, spices, etc?

Holy Land Bakery and Deli

2513 Central Ave NE

Minneapolis, MN 55418

www.holylandbrand.com

This is well worth the trip!   When I head to the cities, I try to make sure I get to Holyland.  This is a taste and shopping adventure.    The Gyros in the deli area cannot be beat.  The pita bread is baked daily, the Shawarma is freshly roasting and is sliced as ordered, the vegetables are fresh and the cucumber sauce yummy and they are huge!

If you start your adventure by having a gyro in the deli, you can probably keep your grocery bill under control.   After eating, head into the bakery and and grocery area:

 

• The pita and other breads are made daily as well as baklava and other deserts.
• The choice of olives, black and green is endless 
• The hummos, regular and various flavors make for a tasty and healthy dip
• If you don't want to make your own cucumber sauce, find it here
• Tabouli - I can't make as good as I can buy it here
• Bulk spices are very affordable.  I always buy my cardamon, corriander and whole nutmeg here
• Rice, rice and more rice
• Olive oils, multiple choices
• Aisles and aisles of Mid-eastern delights

Finally, my favorite, you can buy the Shawarma in 1 lb packages in the freezer.   For people like me that live 100+ miles away, I can stock up on this flavorful lamb and beef  delight and make my own gyros at home.

Finally, if you are looking for fresh goat, this is the go to place.  Can't say I have ever tried it but when I do, I'll let you know. 

Add this to your place to check out!

Chipotle Crusted Salmon

In the Sloppy Joe recipe I introduced the wonderful, smoky and spicy chipotle peppers in adobo sauce.  You can also get that hot smoky flavor by using chipotle chile powder in the spice aisle of your grocery store.   The powder comes in handy particularly when you are making something dry. 

My favorite way to eat salmon in the past was to make a teriyaki sauce, marinate the salmon and then grill.  A sweet and spicy rub is now my all time favorite and it is incredibly simple!

When purchasing a salmon fillet,  separate the thin bottom 1/3 and shorten the cooking time so that this piece does not overcook.

Ingredients:

2 tbsp brown sugar

3/4 - 1 tsp chipotle chile powder

1/2  tsp ground cumin (or better yet, whole cumin toasted and ground)

1/4 tsp kosher or sea salt

1 lb skin on fresh salmon

Blend brown sugar, chipotle powder, cumin and salt. Coat skin side of salmon with oil or no-stick cooking spray and spread rub mixture on top of fish.

Heat grill to medium and cook the 2/3 piece of salmon for approximately 2 minutes and then add the bottom 1/3.  Grill for a total of 7 minutes or until opaque throughout.

Done!   Could this be any simpler?   And very very tasty.   This recipe should serve 4 according to recommended serving sizes, but it is so good I think 3 servings is more appropiate.

This may also be your next go to for salmon.  Enjoy!



Not your High Schools Sloppy Joes

Remember checking out the weekly highschool lunch menu and anticipating the sloppy joes day? Or the 'joes your Mom made using Chicken Gumbo Soup?  While these may bring back fond memories, I couldn't help myself and modified them to reflect a more adult taste.




One ingredient, which is a favorite of mine, is Chipotle Chiles in Adobo Sauce.   Chipotle chiles are smoked Jalapeno peppers and the adobo sauce is a tomato vinegar sauce.    Chipotle Chiles in Adobo Sauce can be found canned, in the mexican section of the supermarket.   They add a spicy, smokey taste to your dishes.   I can't imagine a recipe that would call for a whole can of these hot wonders in one dish.  Usually you would use one pepper, or amounts measured in tablespoons.   What to do with the rest?  Simply put the entire contents of the can into a blender and puree.   Then fill an ice cube tray with the puree and freeze.   Once frozen, remove from the tray and store in a zip lock bag in the freezer.   Each ice cube is approximately 1 tablespoon.  




On to the recipe!

2 lbs ground beef
1 onion diced
1 red pepper diced
4 cloves garlic diced

1 tbsp paprika
2 tbsp ancho chili powder
2 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 tbsp chipotle chili puree
2 tbsp brown sugar
1 tbsp honey
29 oz can tomato sauce

Sweat the onion, pepper and garlic in a large pan, add ground beef and brown.  Add the remaining ingredients and simmer for approximately 30 minutes.

Serve on buns with potato chips.   I don't know about you, but scooping up some 'joe with a chip and eating it that way is a little bit of heaven!
This makes a large batch, it freezes well and also can be kept warm in a crock pot for buffet eating.
I like  spicy food and have on occasion added a 3rd tablespoon of chipotles.  This is purely a personal taste issue.   The 3rd tablespoon may put it over the edge for many Midwestern tastebuds.
Enjoy!!!!!

Pantry Stocking

Vinegar

Do I need all of these?   Yes!
Along with the standard white vinegar, add redwine, balsamic, rice, apple cider and white wine vinegars to your pantry.     Some can be interchanged but they all have their own unique properties and it can be surprising what a bit of vinegar does to many dishes including sweets. 



Blonde Moment Part 2

I just received the bill from Aitkin Appliance Center for the refridgerator service call.  This is a very good local company that not only offers competitive priced appliances but also has Jay, the expert service diagnostician that comes with a smile on his face when responding to 'emergencies'.  For your appliance needs, they are located at 18 2nd St. NE, Aitkin, MN 56431 and can be reached at RKJ@aitkinapplicancecenter.com 

My philosophy is 'buy local when ever possible'

Anyway, as I mentioned, I received my bill.    Jay not only wrote a note of thanks on the inovoice, but could not help himself by adding the note to remember to clean out underneath the refridgerator at least once a year.   I had to laugh, roll my eyes and give myself the old 'DUH'.

Chicken and Shrimp Pad Thai

This is a DELICIOUS dish.  Its quick and easy and one that my meat and potato husband said would replace steak as his last meal request.  Try it and you will add it to your regular menu.

Sauce

1/4 cup soy sauce

1/8 cup rice vinegar

1 tsp fresh ginger grated

1 tsp minced garlic

2 tbsp hot black tea (plain hot water will do)

3 tbsp peanut butter

1 tsp Sriracha (hot chile sauce) or red pepper flakes

Whisk until smooth, taste and add to heat level if desired with more sriracha and set aside

8 ounces rice noodles cooked according to directions, drain and set aside (regular spaghetti noodles can certainly be substituted and try the whole wheat spaghetti)

2 tsp sesame oil

2 tsp minced garlic

1 lb peeled and deveined shrimp

1 boneless, skinless chicken breast cut into 1/2 inch pieces

3 cups sugar snap peas

1/3 C chopped cilantro

1/3 c roasted peanuts

4 lime wedges

Heat the sesame oil in a wok or a large heavy skillet on medium heat.  Add the chicken and saute for about 3 minutes, add the garlic and saute for another 2 minutes, stirring occasionally.  Add the shrimp and saute, stirring, for approximately 2 minutes or until almost done.  Add sauce mixture and cook for 1 minute.   Add the rice noodles (or pasta) and snap peas, cooking and stirring until heated.  

Dish onto 4 plates and sprinkle with peanuts and cilantro.  Finally squeze a lime wedge over each plate.  

Thats it and it is very good.   It also holds up well for left overs if eaten the next day.   Enjoy!