It’s not hard to notice, especially in the Twin Cities area, of all the different languages we hear, at work, at school, out shopping, on public transits. Even in some rural areas, that has also become more common.
With the different languages, it is also not hard to imagine the different clothing, different cultures, different cuisines, etc., that come along with the people that speak the languages.
MPR files a report on how a family navigates in a bicultural world…
The summer months are always a great time to start up the grill and invite over friends and family! The problem is, while all of the food is delicious, barbeque and all of its accoutrement add up to be a not-so-nutritious splurge. To rectify this, we’re providing you with three recipes that can help you keep the flavor you crave while eliminating the fat and calories you don’t.
1-2 packages of boneless, skinless chicken breasts
2 14oz cans of pineapple chunks
2 sweet onions, any variety
½ cup Barbeque sauce
Wooden or metal skewers (if you’re using wooden, don’t forget to soak them in cold water!)
The beauty of this recipe is that you can make it up to a day in advance. Cut up the chicken and onions into chunks. Place the pieces in a bowl and pour the pineapple chunks, and a quarter of their juice, on top of the chicken and onions. Squeeze barbeque sauce and lime juice (to your liking) on top of ingredients and mix. Arrange the chicken, pineapple, and onion on the skewers. Refrigerate for at least an hour, then grill away!
In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly combined. Place slaw blend/cabbage in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly. Cover and refrigerate until using (preferably at least 30 minutes)