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Candied Spruce Tips

 

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Ingredients
  

  • Spruce tip syrup see included recipe
  • 1 cup spruce tips whole
  • 1/2 cup granulated sugar

Instructions
 

  • After straining the spruce tip syrup, and before refrigerating it, add 1 cup whole spruce tips and slowly bring to a boil. Simmer for 2 minutes. Turn off the heat and let the spruce tips cool in the syrup.
  • Strain the syrup, put in a sterilized container, and refrigerate until ready to use. Thoroughly remove any remaining spruce tips.
  • In small batches, toss the damp spruce tips in granulated sugar to coat and spread the candied spruce tips out on waxed paper to dry. When the candied spruce tips are dry (this may take several days), put them in an airtight container, and refrigerate until ready to use.

Notes

Source: laurieconstantino.com

Spruce Tip Syrup

 

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Ingredients
  

  • 2 cups sugar
  • 2 cups water
  • 2 cups spruce tips roughly chopped

Instructions
 

  • Put all the ingredients in a saucepan and slowly bring to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Turn off the heat and let the syrup cool completely.
  • Strain, put in a sterilized container, and refrigerate until ready to use.

Notes

Source: laurieconstantino.com

ASIAN-STYLE SALMON BURGERS

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Course Main Course

Ingredients
  

  • 1 pound skinless salmon fillets
  • 2 teaspoons Dijon mustard
  • 1/3 cup shallots
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger finely minced •
  • 1 teaspoon garlic minced
  • 1 teaspoon sesame oil
  • 1/3 cup panko crumbs
  • 2 teaspoons black pepper
  • 2 tablespoons olive oil

Instructions
 

  • Rinse salmon and dry well. Remove bones and cut salmon into chunks.
  • Put 1/4 of salmon in food processor, along with mustard, shallots, soy sauce, ginger, garlic, and sesame oil. Process until a smooth paste, stopping several times to scrape down sides of bowl. Add remaining salmon and pulse machine off and on to chop salmon chunks and combine them with paste; don’t turn remaining salmon into paste — the remaining salmon should stay a 1/4 inch.
  • Scrape mixture into bowl. Add panko and pepper and hand mix into salmon. Divide into four parts and make patties.
  • Pan-fry in olive oil over medium high-heat until browned. Serve with tomatoes or avocados. 5. Patties can be covered well and refrigerated until ready to cook.

Notes

Source: aicr.org

HAWAIIAN CHICKEN KEBABS

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Ingredients
  

  • 1 pound chicken uncooked and boneless
  • 1/2 medium pineapple
  • 1 medium green pepper
  • 1 medium red pepper
  • 1 large uncooked onion
  • 1/4 cup pineapple juice
  • 3 garlic cloves minced
  • 2 tablespoon soy sauce low-sodium
  • 1 tablespoon olive oil
  • 2 cups brown rice cooked and kept hot

Instructions
 

  • Cut each chicken breast, pineapple, peppers and onion into approximately twenty-four 1-inch thick pieces.
  • Combine chicken, pineapple juice, garlic, soy sauce, and oil in a large (non-metal) bowl; marinate in
  • refrigerator for 1 – 24 hours.
  • Preheat grill. Lightly coat vegetables with cooking spray. Thread 2 pieces of pepper, pineapple, chicken and
  • onion onto each skewer. Brush with marinade.
  • Grill over medium-hot coals until chicken is completely cooked, about 8 – 10 minutes, turning kebabs every 2
  • minutes until cooked evenly.

Baked Tortilla Chips

Print Recipe
Course Appetizer
Servings 8
Calories 160 kcal

Ingredients
  

  • 15 yellow corn tortillas
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt

Instructions
 

  • Preheat oven to 375°F. Brush two large baking sheets with olive oil or cooking spray.
  • In a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. Brush oil on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you have 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into triangles. Set aside. Brush oil on remaining tortillas and cut into triangles.
  • Arrange tortilla pieces on baking sheet in a single layer. They can be lined up right next to each other, as they’ll shrink once baked. Sprinkle salt over pieces.
  • Bake for 8 – 12 minutes, or until the chips are golden. Depending on the size of your baking sheets, you may need to bake everything into batches.
  • Let chips cool before serving. Store chips in an airtight container, for 1 – 2 weeks.

Notes

Source: healthynibblesandbits.com

Rural Provider Highlight: Robert Stephan

Robert Stephan’s work as a helper goes all the way back to his childhood. He lives in the village of Tyonek, which is near Anchorage, but is only accessible by boat or by plane. Given Tyonek’s small population (150-200 people, though this number can double or triple in the summer during fishing season), many residents serve multiple roles in the community.

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Julianna Anelon: Integrating Traditional Medicine in Modern Care

Six years ago, Juliana Anelon had never imagined that she would become a Tribal doctor. At that time, she was working as a Community Health Aide/Practitioner in Iliamna, Alaska, and the surrounding area. As she says, “I’ve always had a yearning for my culture, our Yupik ways. A lot of the things that we do, the way that we live our life every day. It’s a part of traditional healing.” But it wasn’t until she saw a job opening for a Tribal doctor position at Southcentral Foundation that she realized it was something she could do.

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Color the Kuskokwim Brings Families Together in McGrath

Under the late summer sun, more than 60 customer-owners gathered in McGrath for a new community event, the Color the Kuskokwim Fun Run and Cookout. Families from McGrath, Nikolai, and Takotna came together to celebrate the upcoming school year with a day full of color, laughter, and connection.

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Diabetes Prevention: Lose to Win

Are you a customer-owner who has questions about diabetes prevention? SCF providers, specialists, and dietitians can guide and support you. One service available to customer-owners is The Lose to Win Program, an evidence-based diabetes prevention program that focuses on healthy lifestyle changes with accountability along the way.

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Embracing Culture and Language to Honor the Past and the Future

Dena’inaq Ełnena Ch’tiyux. We are walking on Dena’ina Land. To honor the language and culture of the Dena’ina Athabascan people, Southcentral Foundation named buildings in Anchorage in the Dena’ina Athabascan language. By incorporating Indigenous language in more of the places we live and work, we acknowledge the Dena’ina people, the original caretakers of this land who called this place home for thousands of years.

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