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Food & Recipes

Apple Cinnamon Breakfast Quinoa

  • Serves: 2
  • Preparation Time: 10 minutes
  • Total Cooking time: 10 minutes

An unexpected but protein- and fiber-packed breakfast entree.

Amount Measure Ingredients
1 bag Success Tri-Color Quinoa
1 cup apple juice
2 Tbsp unsalted butter
1 Tbsp brown sugar
1  large apple, cored and sliced
1 Tbsp maple syrup
1/4  cup dried cranberries
1 tsp ground cinnamon
1/4 cup walnuts, optional
1 cup vanilla yogurt, optional


Prepare quinoa according to package directions, adding apple juice to water.

Melt butter in a medium skillet over medium-low heat. Add brown sugar, apple, maple syrup, dried cranberries and cinnamon. Cook, stirring occasionally, until apples are just tender, about 5 minutes. Stir in nuts, if desired. Serve quinoa topped with apple mixture and yogurt, if desired.

Asparagus Shrimp with Black Mushrooms and Oyster sauce

  • Serves: 6 – 8
  • Preparation Time: 30 minutes
  • Total Cooking time: 15 minutes

Now that we are headed into the turning of the season from winter into spring, we begin to see some wonderful seasonal vegetables on the produce shelves of local farmers markets and grocery stores everywhere. One of these vegetables is asparagus, which is actually a relative of lilies-another harbinger of springtime.Unfortunately for most, their first experience with asparagus is not a pleasant one, finding its way onto the dinner table in the form of a dark green, soggy mess that can hardly be considered appetizing.

The following recipe takes a different approach to preparing this versatile and tasty food, using stir frying which uses high heat and short cooking time to seal in colors and flavors as well as nutrients.The pairing of shrimp and black mushrooms, which are an intensely flavored variety of dried mushroom, perfectly highlights the sweet yet earthy flavor of asparagus while not overpowering it at the same time. Try this served in bowls with steamed white rice, for a healthy and delicious taste of asian cuisine.

Amount Measure Ingredients
1 lb Asparagus spears, sliced into 1″ pieces (slice them on a bias or angle for best results)
3/4 lb medium shrimp (31/40 count) peeled and de-veined
6 oz can sliced bamboo shoots, drained
1/2 cup carrot, peeled and sliced thin
8 dried shiitake mushrooms soaked in 1 cup very hot water 15 minutes then de-stemmed and sliced 1/4″ julienne
1 cup bottled Oyster sauce (available in the asian section of most grocery stores)
1 tablespoon chopped fresh garlic (about 4 cloves)
1 tablespoon crushed fresh ginger
2 tablespoon cornstarch mixed with 2 Tbsp soy sauce and 2 Tbsp water
3 tablespoon Oil

To prepare:

Combine shrimp, garlic, and ginger in a medium mixing bown and stirl until well combined and set aside to marinate at least 10 minutes. Heat a wok or large saute pan over high heat until shimmering hot. Carefully add the oil and turn the pan to coat the bottom evenly. Add the shrimp mixture into the wok and stir-fry 2-3 minutes or just until the shrimp turn pink.

Transfer back to the bowl and set aside. Let the pan reheat then add the asparagus, carrots and mushroom slices, adding oil if needed. Stir-fry 3-5 minutes or until asparagus turns bright green and the carrots are tender. Add the bamboo shoots and stir in quickly. Next, return the shrimp to the pan and pour in the oyster sauce, stirring to coat evenly.

Add in the cornstarch-soy sauce mixture and return to heat, allowing it to boil and thicken. Serve immediately over bowls of steamed rice and perhaps some chilled plum wine.

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!