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Month: March 2015
Marble artists creating glass art today, Saturday at ‘Marble Crazy’ in Bonner Springs
Sixteen marble artists are at the 15th annual Marble Crazy show today and Saturday in Bonner Springs, Kan.
The artists are taking turns demonstrating their work at the Moon Marble Co., 600 E. Front St., on K-32 just west of K-7 in Bonner Springs.
Artists come from throughout the nation, and some from this area, to make marbles using glass imported from Italy. While there is a furnace on site for this event, most of the artists are using a torch to craft the marbles this weekend, according to the event organizers.
Often, handmade marbles start at $25 and some can fetch up to $1,200 in price.
There is no charge for the public to attend and watch demonstrations of marble-making. The event is open from now until 9 p.m. Friday, and from 10 a.m. to 5 p.m. Saturday.
In conjunction with the Bonner Springs event, a marble collectors’ show is being held from 9 a.m. to 3 p.m. Sunday at the Holiday Inn, 8787 Reeder Road, Overland Park, by the Kansas City Marble Collectors Club. Admission is free.
For further information call the Moon Marble Co. at 913-441-1432, or visit the website at www.marblecrazy.com.
Recipe: Try Greek yogurt for more protein
by Ashlee Lamar
If you have visited the yogurt section of the grocery store recently, you may have noticed the wide variety of yogurt options available.
In particular, Greek yogurt is a new category of yogurt offering many flavors. What’s so great about Greek yogurt?
First, it is packed with protein. Greek yogurt has almost two times more protein than regular yogurt.
Greek yogurt also provides calcium (~15 percent DV/serving).
Here are some tips for picking out a healthy Greek yogurt:
• Look for the phrase “contains live and active cultures.” This indicates that probiotics are in the yogurt. Probiotics are beneficial to the functioning and health of the digestive tract.
• Look for “Nonfat yogurt”-this is typically made with skim milk and has less calories and fat than the regular versions.
• Beware of added sugars-these are often high in the yogurts with added fruits, candies, cookies. Opt for the plain version and create your own flavoring through the addition of cinnamon, fresh fruit, nuts or even a small amount of honey.
Ashlee Lamar is a registered dietitian at Providence Medical Center.
Recipe:
Spinach artichoke dip with Greek yogurt
Ingredients:
– 1 Tbsp. olive oil
– 1 small onion, diced
– ¼ tsp. crushed red pepper flakes
– 2 garlic cloves, minced
– 5 ounce fresh baby spinach
– 9 ounce frozen artichoke hearts, thawed and chopped
– 8 oz. cream cheese, softened
– 1 ¾ cups grated parmesan cheese, divided
– 1 cup Greek yogurt
Directions
1. Preheat oven to 350.
2. Combine oil and onion in large sauce pan. Sauté over medium heat until translucent.
3. Add garlic and pepper flakes. Cook another 20 seconds.
4. Raise heat to medium high, add spinach and artichokes. Sauté until spinach wilts (10 minutes). Remove from heat.
5. In a separate mixing bowl, combine softened cream cheese and 1 ½ cups of the Parmesan cheese.
6. Stir in the Greek yogurt and the spinach-artichoke mixture until well combined.
7. Pour mixture evenly into a large baking dish. Sprinkle with remaining ¼ cup Parmesan cheese.
8. Bake until golden brown, 20-30 minutes.
9. Serve with whole wheat crackers or fresh vegetables.
Servings: 18
Recipe adapted from fage.com