Gorgeous Garden Greens

As I water my Rainbow Chard daily, with these hot summer days, I ponder what the heck am I going to make with all of this. When I planted my seedlings I didn't think of the mass amount of harvest I would have. If you are an individual who is garden-less, then go on down to your farmer's market and get yourself some greens.

The best part about greens such as, laccinato kale, chard and mustard greens is that when you cook them they shrink vastly. Sometimes that might always be a good thing, but when you have as many as me, its great. Usually I simply steam or braise the greens in vinegar and a little salt and pepper. Delicious, but I need change...So, lately my preferred preparation for these Brassicas is finely chopping the leaves, followed by a steaming session of 3-4 minutes and a long shock in ice water. After I drain the cold water off I dress the leaves with olive oil, sea salt and pepper. No need to make a complicated dressing, just simply nature's wonderful flavor. Serve this salad cold with your favorite summer dish. Hope you enjoy! Happy Summer!

Seattle for a day!

A few weeks ago I went to Seattle for a job interview. Not only did I get the job (that's for another post), but I also got to explore the city a bit. Being the cupcake connoisseur that I am I had an itching desire to go to Trophy Cupcakes, a very popular Seattle bakery. The owners had made an appearance on the Martha Stewart Show, and I had tried a recipe of theirs that turned out very well. Unfortunately, when you've been in a car for 3.5 hours and your stress level has been through the roof for the last 35 hours, you aren't thinking too clearly. In my case, I forgot the name of the bakery. We ended up going to Cupcake Royale instead. Oops! I guess I have so many cupcakeries ingrained in my head that they can easily get mixed up. All mistakes aside, here is my take on Cupcake Royale:



Although the special of the month was Lime & Coconut, my boyfriend and I opted for different flavors. I chose the Salted Caramel and Eric picked out Carrot Cake. The cashier offered us the carrot cake for free since she had a "less-than-perfect" version (the swirls of the frosting were not up to Royale par), so we got a red velvet cupcake as well.

We chose a seat in the back of the large room, which was very white but decorated with a lot of colorful paintings. A lot of people were there on their laptops, doing homework with coffees by their side. I didn't see any empty cupcake wrappers on their tables though...


So here are my problem with the cupcakes at Cupcake Royale. First, the tops fall off immediately upon trying to peel the liners off of the cake. That's a big no-no for me. I want to be able to taste the cake, the top of the cake and the frosting all in one bite. Next problem: the cake was so moist that it crumbled in my hands before I could get it to my mouth. Moist is good; too moist is not good. However, when I took a bite of the top of the cupcake I liked what I tasted. The frosting was a little sweet, but not too sweet like most powdered sugar-based recipes. I guess I'm used to a french buttercream or swiss meringue buttercream. Before I could taste Eric's cupcakes, they were gone. I asked them how he liked them, and he replied "they were okay". That certainly didn't stop him from eating them though!


I particularly liked the slogans on the plates:

After a quick peek at their apparel and a chuckle at this t-shirt, we headed out to our next adventure: beer!

Just up the street we spotted Elysian Brewing Company. We decided to grab a quick drink before we began the trek back home. The inside was very spacious, and there was a lot of seating. You could see the brewers working their magic behind the glass windows, which was exciting! There were also a lot of flags stating years they won 'Best Brewery in Seattle', legitimizing the place a little more.

I'm a porter/stout kind of girl, so I ordered the Perseus Porter. It was delicious! Eric got one of the IPA's, which he enjoyed as well. The service was a little slow, but considering we needed to hang out for awhile before driving it didn't bother us much.

What a great day in Seattle. A good interview followed by a cupcake and beer coma - and I didn't have to drive!

Surfin' the food net

Pardon my lack of posting in the last few weeks - I could share with you a list of excuses as to why I have been absent from this wonderful blog...but I prefer to spare you the pathetic lies and just give you some good food news.

When I first began my baking endeavors, I looked to the internet for sources, ideas, inspiration, etc. I stumbled upon all sorts of great websites, blogs and twitters and my list has continued to grow throughout the last several years. Here is a long list of some of my favorite winspirations (web inspirations; clever, I know):



Blogs
David Lebovitz (Paris, France)
Bake at 350 (US)
Building A Bakery (Las Vegas, Nevada)
CakeSpy (Seattle, Washington)
101 Cookbooks (San Francisco, California)
Get Sconed! (Portland, Oregon)
Vegan Shizzle (Portland, Oregon)
Stumptown Vegans (Portland, Oregon)
King Arthur Flour (US)


Twitter
PDXHappyHour (Portland, Oregon)
PDXFoodCarts (Portland, Oregon)
BobsBakers (Milwaukie, Oregon)
Forkfly (Portland, Oregon)
Glutenfreee (Portland, Oregon)

Websites
Try Vegan PDX (Portland, Oregon)
My Sweet and Saucy (Long Beach, California)
CakeCentral (US)
Tasting Table (US)

There are plenty more, and I will share them with you as they come! Happy surfing!

It's time to try something new (or old)

Do you like beets? How about broccoli? Asparagus? If you answered no to any of them, be honest...when was the last time you tried them? If it was as a child maybe it's time to give it another shot. I'm guilty of this too, for years I didn't eat avocado or mushrooms because I didn't think I liked them because I didn't like them as a kid. Now I love both! You can also have a false sense of dislike if you've never had whatever it is prepared well.

Last week at the farmers market I picked up some beets. The only thing I really remember of beets was that my grandmother ate them when I was very young (like 4 or 5) and I didn't like them. For years I haven't touched them, but they looked so beautiful with their deep purple color I decided I owed them a fair shot. I carefully searched for a recipe. I do love how in this age of the internet I don't have to take a shot in the dark with a recipe, I can rely on others experiences and feedback to find a trustworthy recipe. My favorite recipe site, allrecipes.com, had several recipes for beets but one stood out for the number of good ratings it had. I made Roasted Beets and Sauteed Beet Greens. The verdict: I still don't like beets. Haha! But at least I tried! My husband actually enjoyed the greens, I found them to be bitter.

I am excited to try something entirely new that I found at the grocery store yesterday. Garlic scapes are the buds of the garlic plant and the tag tells me they have a taste and texture somewhere between asparagus and artichokes with a mild garlicky-ness. I love garlic, asparagus, and artichokes so I figure I can't go wrong here. Looks like they are most popular for turning into garlic scape pesto. I'd like to try eating them whole first, though. Still trying to find a good recipe, if you know of any, let me know!

If it's been a while since you've really tried something, it's probably time to give it another go. Be sure to find a trusted recipe. Nothing worse than bad preparation to solidify your dislike of something. And don't be afraid of the new and unusual, too!

A Winery with a Smiling Face

Last week I wrote about the People's Farmer's Market and guess what...? This week I went again. I had my vegan dawg and Jonny had the vegan beer brat. Both were delicious and piled high with our choice of condiments. After I finished my very satisfying vegan beast of a dawg, I saw wine! Hmmm, maybe a tasting? Yes, yes it was! Klickitat Canyon, "where the grapes speak for themselves" had three different wines for all to try. This winery is located in Lyle, WA. and the grapes are grown in the Columbia Gorge. First, I tried the Pinot Noir, with it's bold, sour and thick taste I was sure it was going to be my favorite. Then, I tried the Ruby Red Table wine and it's drinkability was amazing. I tasted a woodsy, tangy zest, ending in a rather sweet tenure. Lastly, the Syrah was poured, I could really taste the dirt in this wine. The lovely representative explained to us that the grapes are not washed of their natural yeast, what looks like dust, that is apparent on them while they grow. This lack of washing adds intense fermentation and a very tasteful end product. We purchased a bottle of the Ruby Red Table wine considering it was the cheapest, $10.99 and the others being $25.99 we passed on for today. I will go back and buy the Pinot, no matter what the price. It was delicious!

We were told that no two bottles will taste the same, basically because nature just isn't that consistent. Klickitat Canyon being USDA Organic, prides themselves in, "nothing but the grapes". The wines are unfiltered and contain no added sulfites. I was very satisfied with the complexity and drinkability of these wines. I suggest them all! The befriending wine pourer invited us to try all of their wines at the winery. She spoke of the skilled vintner and the wineries authentic practices. All the more reason to drink their wine and visit the winery. After navigating the website, I have found that the owner is quite educated and just seems incredibly interesting. So, buy Klickitat Canyon's wine at the People's Co-op for certain, or check at your local grocer. I hope you all will enjoy a glass of vino this evening or in the near future. Support organic wines, it is the way wine is supposed to taste. Just grapes!

Farmers Market finds

I, too, enjoyed a trip to the Farmer's Market yesterday. I was thrilled to find out Oregon City has a mid-week market; I'm unable to hit up the Saturday market because of work. The weather was a bit dreary and I came near the end of the market as a stop on the way home from work, but it did not disappoint. Still plenty of fresh produce, flowers and other goods available. My mother in law, who works for the county and was working at the information booth at the market, told me a few farmers had canceled because of weather. I'm not shy, I'm a true Oregonian and a few raindrops don't scare me.

I've learned a few things about the market. First, always do a loop before buying anything, ask questions about the food and other goods and scope out prices. Don't be afraid to ask about farming practices, farmers are usually happy to share. You probably won't see any "organic" labels there because of the cost of organic certification, but that doesn't mean the food isn't grown organically, so ask. Also, the Farmers Market is a good place to hook up with farmers who offer CSA subscriptions.

Here's my haul from yesterday's market:


A huge gorgeous bouquet of fresh flowers, 3 potted herbs for my garden (variegated marjoram, Italian parsley, and globe basil), 2 pints of fresh strawberries, asparagus, beets, and two bottles of wine from local King's Raven Winery.

To Market, To Market to buy a fat....not a pig.

Having Wednesdays off, I always try to plan things that work well in the middle of the week. For those of you who know me, I like to cook grand meals on my days off, so it is very necessary for a mid-week grocery pick-up. Every Saturday morning while I am rolling bread at work, I day dream of being at the farmer's market. So today on my trip to New Season's I passed by the People's Farmer's Market. Located in front of the SE People's Co-op, it is a small, no bigger then 10 tent market that has just what you need. I had to stop when I heard the laughter and music and saw the obvious charm.

A few of the vendors included wild mushrooms, Myriad farms, bodacious flower bouquets, Fressen bakery and a fabulous mother-son tamale operation. There was a strumming guitarist, a vegan hot dog cart and smiles all around. While the rain poured down my friend and I noshed on a monumental mixed vegetable tamale. Topped with their fresh and spicy tomatillo salsa, I was in heaven. Each tamale was a more than fair price of $3.00 and the friendly cook offered five different kinds: chicken, shitake, jalapeno cheese, spinach cheese and vegetable. I conversed with many friendly individuals and was able to finish my mid-week shopping inside the co-op. If your abode is in or near SE I recommend this store and weekly market.

The People's Farmer's Market is held every Wednesday afternoon from 2 pm-7 pm. This is the perfect time if you get off work later in the day or like me, just get a late start. Bring your bags, cash and be ready for some good deals! No worries if you forget cash money you are able to get cash back on debit purchases in the store. Hmmm... I think next Wednesday I will try the vegan hot dog topped with caramelized onions and mustard. MMMm... can't wait till then!

Using up leftovers with pizza!

Today at work while rolling dough and doing various bakery tasks, I thought about dinnertime. What should I make? Lately I had been thinking a lot about Track Town Pizza, one of my favorite pizza joints in my college town, Eugene. My old boyfriend and I would go there after school on a weekday for their all-you-can-eat pizza buffet (I know, I know). During our eating frenzy I would always be stationed at the pizza drop-off point, waiting for the bbq chicken pizza. It was delicious! The combination of the sweet bbq sauce, cheddar and mozzarella cheeses and green onions made for a delicious bite. I had to stand there and wait because it went QUICK. Sometimes, I even had to fight for a slice! No joke.

Nowadays, I am vegetarian. The chicken on the pizza never tickled my fancy, but I did enjoy the sweet/savory je ne sais quoi that bbq chicken pizza offers. So today at work I decided that I would make a bbq tofu pizza. I looked up a recipe, and saw all the things that I had to buy: onions, cilantro, tofu, etc. I got a little nervous. Just recently I found that I got a job I applied for in Germany, so my goal is to save save SAVE for the next few months before I leave. And the thought of buying all these things when I have plenty of stuff at home made me a little uneasy. So I resolved to make a bbq pizza and use whatever I had on hand at home.

What a great idea! I had two very close to moldy green bell peppers, a couple cloves of garlic, PLENTY of Sweet Baby Ray's BBQ Chipotle Sauce and endless amounts of white and whole wheat flour for the crust. My adventure began! I made a crust using a recipe from allrecipes.com. It's a very popular recipe on the site, and for good reason...it's delicious!!! It proofed perfectly and wasn't too dry or too chewy.

While the dough was proofing, I scoured the fridge.

I chopped some garlic, green peppers and cheddar cheese. All of it was on the verge and needed to be used ASAP. I also found some Morningstar Farms Veggie Bacon in the freezer, so I zapped that in the microwave and cut it up to add to the pile.

I rolled out the dough, threw some cornmeal on the baking sheet and went to work. After putting it all together, I baked it for 18 minutes. And voila! A beautiful, delicious meal made from on-the-verge-of-moldy stuff in my fridge.

...and not to be enjoyed without a Drifter from Widmer Brothers.

Yes....Vodka in Pie Crust!

When I read about using alcohol in pie crust of course, I was intrigued. A chef is always on the look out for a good pie crust. There is something about pie crust. You think your recipe is the best, but how do you know? Then you wanna try a different method, or add a little something else. I am proof of that.

I have always been a shortening girl when it comes to pie crust. Slowly, I have changed to coconut oil, similar to shortening, just a bit healthier and less processed. I've done the ice cubes in the water thing and love it, but definitely don't do the vinegar or eggs. The simpler, the better. Its usually not the recipe that makes a tough, chewy not so good crust, it's the hands behind it.

My favorite piece of equipment to use when making the perfect pie crust is the food processor. The pulse of the sharp blades cut the fat in quickly and the clear cylinder provides for accurate observation. Do not use it for large batches though, wet dough tends to settle at the bottom. Stick to small batches when using this method. When it comes to adding the liquid, whatever the volume is it needs to be cold and incorporated quickly. Gluten is not able to form as quickly with the fat, but when the liquid is added and there is motion, it is a continuous multiplying formation. When using vodka for half the liquid in a crust recipe, you will find that the dough is easier to roll and the finished product is flakier then ever.

Don't worry the alcohol burns off during baking. No fear, you will not feel like your sipping vodka on the rocks with a dusting of flour. Gluten cannot form in alcohol. It is actually the ethanol in the alcohol that inhibits gluten formation, but you get the picture. Bottom line, the less gluten, the flakier the crust. Vodka provides enough moisture for the flour mixture, without the ability to create gluten. Still be quick when incorporating your liquid. Time matters. It is tried and true, and ready for you.... to try it! Take your precious passed down recipe and add a bit of vodka. Even grandma will approve of it after she tastes it. P.S. I am going to try this with bourbon and get back to y'all.

Wine Country

Memorial Day is almost upon us and here in Oregon that means wine tasting! Oregon is home to hundreds of wineries and vineyards and during the annual Memorial Weekend in the Wine Country many who don't usually open their doors to the public invite you to come and taste. Even better, during this weekend a portion of all proceeds from Wine Country Memorial Day events will go to Ecotrust's Farm to School program, whose goal is to get more fresh and local produce into schools for the school lunch program and teach kids about where their food comes from.

If you have something specific in mind, like a particular varietal or region, you can search wineries using the Wine Country Explorer. They have also done some of the work for you and have suggested routes to follow, so you can get the most from your time.

Happy tasting!

Buzz Buzz Buzz

Every week Ashley (friend and fellow blogger) and I check out a new café in Portland. We call these gatherings our “writing sessions”, and our objectives are to write a little, talk a lot and get to know Portland on a more personal level. These meetings have been going on since late winter, and we’ve probably frequented at least 10 places (NO STARBUCKS). So without further ado, here are the first three of many reviews to come, plus links to their Yelp! pages:

Three Friends Coffee House
201 Southeast 12th Avenue

This place was by far my favorite. Maybe it was the fact that I hadn’t seen Ashley in awhile and we had some great catch-up convo. Maybe it was the high ceilings and long bar of jarred loose teas lined up by the register. Maybe it was the sunny weather, allowing the place to be flooded with natural light (SIDENOTE: Get your act together Portland weather, it’s LATE MAY). It was probably a mixture of all these things that made the experience enjoyable and memorable. The coffee was decent, the regulars a little smelly, the owner a little off-kilter, but all in all a great place to sit and read or write (or talk for several hours).

Common Grounds Coffee House
4321 SE Hawthorne Blvd.

I was a little leery about visiting this place at first; the name was shared with an on-campus coffee joint that I worked at my freshman year at UO. Horrible experience. Then again, any place on campus open until 2am that offered paninis, smoothies and other stoner-fare is not a good place to be. Anyways, once I got over the gross stigma attached to the name I found the place to be quite enjoyable. If I ever owned a bakery or coffee shop, I’d want the layout and size to be quite similar. Not only did they have coffee, but they also offered pastries and a small menu that included bites like caprese salad and vegan cookies. Great atmosphere, a must-see.

Papaccino’s
4411 SE Woodstock Blvd.

Had way too much of a corporate feel for me (it had a kid’s play area for god sakes) but there was a lot seating and comfy chairs for reading. There were limited outlets as one of the walls was all glass and most of the seats were in the middle of the room, but I did see a power strip for those sitting on the side of the room with a wall. The glass did make for good natural lighting and a nice view of Woodstock. One great thing about this place is their Happy Hour on weekdays starting at 5pm. $1.00 bottomless house coffee!!! Woooooooooo - that caffeine buzz will make anyone looking to cram for finals happy.

Portland goes Ethiopian

Last week sometime my man and I visited Jarra's, a long time standing Ethiopian restaurant on Hawthorne. As we walked in we were greeted by what seemed to be the owner helping his daughter with her homework. We were shown to the empty dining area and had quite the selection of seats to choose from. We decided on the what looked to be the dark side of the room, but soon found out it was just a light bulb on it's way out. As we browsed over the simple thirteen item menu, the light continued to flicker making us get a bit giggly. I decided on a Heinkeken and Jonathan got a draft IPA. The man said, "people, prepare your i.d.'s." His charisma and proud energy made me really comfortable and excited, despite being the only customers in the restaurant. Following our drink arrival we got a brief history on Ethiopia and reasons to love the country. He told us of the beautiful people, diverse regions and the misconceptions of his country. At first, I was a bit saddened by his explanation of America's idea of African-American people. Not that we are racist, but think of only Africa and not the 53 nations that exist. He explained to us that people just see him as someone from Africa and not the mountainous country he is from. We could tell he loved speaking of Ethiopia, but not necessarily that he wanted to return, just that he wants all to know about it.
After our lesson, Jonathan and I were more and more talkative and starving for our food. I decided on the vegetarian combination(easily made vegan) and he chose the mild chicken dish. We had read reviews before we went and heard of the awesome spice. I was ready for the heat, but Jonathan was not. As my plate was set in front of me I could smell the unknown spices that were about to hit my palate. Aesthetically, it was not the most beautiful of plates, with the dark colored sections meshing into one-atop a white colored sponge looking pancake, but that didn't stop me. Ethiopian food is served on a thin crepe-like bread made from teff called Injera. The owner explained that there was a hot and a mild sauce on each side of the plate, surrounding our vegetables and proteins. There was chopped lettuce and tomatoes on top to cut the heat of the dish. He told us to tear the bread around the outside of our dish and simply scoop the food up with our hands. We were provided with a plate of extra bread to finish the whole dish. My combination included two different kinds of lentil blends, collard greens, spinach and rice. I was surprised how clean I kept my hands and plate.

I must say I have never tasted food that made my ears burn. It was a whole new experience for my mouth and body. It was the kind of spice that clears your sinuses, but yet you don't shed a tear or a drop of sweat. My chest seemed to be warm too! I see Mexican food spice as me sweating, Japanese wasabi like spice as me with my eyes wide open and Indian and Thai spice as my throat and mouth burning. This was nothing like any of those. I kept looking up at Jonathan and saying, "Oh, I'm done, it's too hot." Then a couple bites later he'd say," I thought you were done?" Haha, I couldn't stop eating it, it was so amazing. What I thought looked to be a small portion, thinking I could finish my plate, ended up being more that enough. The bread, being made of Teff, is extremely filling. Teff has a high amount of fiber making you satisfied faster and soaks up a lot of flavor.

The food was far from what I expected. The awkward ambiance was very reasonable after my first bite and conversation with the owner. Sometimes I think us foodies expect a little too much. It was kind of a nice break from the usual swanky expectation many of us portray when going out to eat. Don't get me wrong atmosphere does matter, but sometimes all you need is good company, culture and delicious flavors. Come on, give it a try, Jarra's. They serve lunch and dinner! I could have guessed they don't have a website, but the address is on the link.

Freshman Fifteen

While in Phoenix a few months ago, I was taken to a self-serve frozen yogurt shop. This place was like an ice cream lovers dream. There were probably about twenty different flavors. Everything from fruity to nutty to chocolate-y to coffee-y, etc. In addition was an incredible slew of toppings. More than you could ever imagine. You mix and match whatever feels right. And when you’re done building your monstrosity of a masterpiece––all happy and proud––you swank on over to the weighing station where you pay for your heavenly creation by the ounce. (And while you felt like a pig when you were loading your paper cup with five different flavors of yogurt and heaping on all your favorite toppings, you really want to say Oink! when you see the price you have to pay for your nearly one pound cup of deliciousness).

I’ll interject here that just because frozen yogurt is yogurt, doesn’t mean it’s without calories. While dorm food and alcohol may have been the culprits in my weight gain as a Freshman at the University of Oregon, they weren’t working alone. Consider YoCream the getaway driver. While frozen yogurt was an absolute necessity after eating dinner at Carson Dining Hall, sometimes I’d go way over the top and bring in my own pint size to-go cup. I’d fill that puppy to the brim (maybe even a little more) with layers of chocolate vanilla swirl and Oreo cookie crumbles. Yum!

Hey!… it’s only yogurt... That was my justification.

Well, truth is: yogurt may be less fatty, but it still has all the sugar and all the calories. Not to mention, three servings of dairy a day is all the body could possibly need. One pint is really enough. So, if you want to eat a pint of frozen yogurt a day, you’ve got to adjust your diet and activity level to accommodate for those extra calories. It’s just the way it is.

But going back to this frozen yogurt shop in Phoenix… the moment I set foot in the joint, I was in heaven and only wishing that a shop like this existed in Portland. Well, recently came to find that one does. In fact, I’ve been by it a million times since it opened a little over a year ago but never realized the extent of what it was. I thought it was a normal frozen yogurt shop like TCBY. Not a self-serve. This makes all the difference in the world. There’s just so much satisfaction and fulfillment in creating your own. No limitations on what you can combine and how much of each thing you can have. God––Yes!

If you like the DIY concept (Do It Yourself), go to:

Swirl
SE Hawthorne & 35th

They rotate out their flavors, which is a cool concept. Although, I suppose it could be sad if you have a favorite that suddenly disappears…
Well, at least it will push you to explore.

As I’ve read in some reviews, it’s a tad more expensive than other frozen yogurt shops around town. But, price is really no object when it comes to ice cream (gelato, frozen yogurt).

Swirl’s frozen yogurt is made by YoCream International, a local Portland company. And though it would be cool if they had reusable bowls and spoons for sit-down customers, at least they’ve made a green attempt by using paper bowls and biodegradable spoons (made of corn starch, the quality of these things is superb…that’s a topic for another time though).

I wish you the best with your exploration of Swirl! Try to contain yourself though... it can be unkind to your waistline!

Big Organics

I watched Food, Inc. again last night, this time with my mom. I’d been trying to get her to watch it for a while. It’s funny how when you watch things multiple times, different parts stand out each time. It had me thinking about big organics this morning. There is a portion of the film where this once super hippie, now CEO of Stonyfield (big time organic yogurt company) is talking about how if we decided that we were only going to buy products from a perfect food system – where everything is local, organic, animals are outside, we can meet our farmers, etc. – it would be futile. I seek out these sources when I can, my eggs and a lot of my produce during the summer months I don’t get from the store, but local sellers. Buying that way is not always feasible, unfortunately.

I have found myself in this predicament in the grocery store on more than one occasion: I am looking for X product, thinking it should be easy to find a suitable product that meets my standards, but I’m standing in the store presented with two choices: big organic (meaning industrialized organics) from out of state or conventional. (Or even worse, I’m presented with big organic or a conventionally produced local product, how do you decide which is more important?) At times I’ve left without either, frustrated. I’ve had to learn to be ok with big organic. It’s not ideal, I’d rather support farmers in my neighborhood and I’d rather send the message that I want to have a connection to my food, to know what’s in it, who grew it, and that it’s safe to eat. I’d rather save all that fossil fuel that’s used to transport big organic to my grocery store. I’m trying to vote with my dollars, here, people! How can I vote without the option I want being presented to me?

But I must remember that at least big organic means that all that land, all those animals, all those workers, aren’t being bathed in hormones or chemicals – and those nasty things are staying out of my body, too. All those food dollars spent on big organic are dollars that would probably otherwise be spent on conventionally produced food products. We’re talking about thousands of pounds in chemical pesticides saved. And that’s what’s important, right? Sure, there will be those who just meet minimum standards required for organic labeling because they know organics command a higher price, but there are a lot of great organic companies, too, who are in it for the right reasons and don’t just meet, but exceed standards.

Pasta, Pasta, Pasta!

I remember as a little babe just gobbling down bowls of enriched semolina pasta. My mother made a mean marinara to top these easily chewed strings and I enjoyed every mouthful of it. Lately, I have been sticking to healthier choices such as, gluten free and sometimes whole wheat. I can't remember the last time I ate regular pasta. After eating whole grain pastas I find white pasta a little awkward to chew and not to mention how I feel afterwards. Following a trip to an Italian restaurant my family slowly moves to the car, then upon arriving home, they slowly move to the couch. I can relate to the feeling of heaviness and sleepiness. Whole wheat pasta, I do not care for as much as some of the fabulous gluten free options. Fortunately, with quinoa or brown rice pasta you do not sacrifice nutritional value as say white rice or tapioca. My personal favorite is quinoa.

Last nights dinner was a platter of quinoa linguine, topped with a creamy marinara and green beans. It was by far the quickest dinner I have made in a long time, and produced very little dishes. Yeah! I have forgotten the trouble-free practice of pasta dinners. Considering I am vegan, the sauce was made creamy with some leftover mashed potatoes and some olive oil. I have found that the fattiness of a luscious cream sauce can be mimicked so easily with a starch and a high quality fat, such as olive oil. After I sauteed the green beans I tossed them in the sauce to complete the dish. I have also blended cooked rice, steamed cauliflower and rich grapeseed oil into marinara to concoct a sort of voluminosity. Try one of these tricks, I know you will like it! Not only are they much lower in calorie and fat content, but energy to boot too. The reason quinoa pasta tops my charts is because of it's intriguing bite and great nutritional benefits. Quinoa is high in complex carbohydrates, protein and fiber. After eating a preferred 2 oz. serving I feel full and energetic, rather than ready for a nap or a doze on the loveseat. With the low fat and sodium content how could you not feel good about eating quinoa pasta. This, "Mother Grain" as the Incas used to call it, provides a nutty and rich flavor. My favorite brand to buy is Ancient Harvest Quinoa Supergrain Pasta. I like the linguine and the garden pagodas. Unfortunately, if you have a corn allergy need not eat this brand, there is a bit of corn in their recipe. Do try pure brown rice or flax enriched pasta. You will surely enjoy it's natural texture. Explore the world of pasta and tell us what you like!

Here are a couple more brands to try: Food for Life, Heartland and a much heard favorite Barilla Plus. These are easy choices to make at the supermarket and home. When you are out for dinner don't be afraid to ask your server for a healthier option to your pasta dish, you might be surprised. Just because Olive Garden isn't there yet doesn't mean that everyone else isn't. Many restaurants are recognizing the popularity and demand of gluten-free and health concious individuals. Untraditional pastas might take longer, but they are definitely worth the wait. I hope your next dinner consists of some sort of nutitious pasta dish, laughs and make sure to try recipes on the brand name websites, delicious!

¡OBA!

Last week my boyfriend's first student got his pilot's license. To celebrate, his student treated us to dinner and drinks at ¡oBa! restaurant in the Pearl District. Woah-wee! Because I am a foodie, along with the other foodie's of this blog, I had to check out the menu beforehand to get an idea of what I was up against.

Looking at their website, ¡oBa! touts their food as "neuvo latino". What the heck is neuvo latino? Well, executive chef Scott Neuman describes it as:

"...cultures and cuisines of the Caribbean and Cuba, go through South and Central America, up through Mexico to my roots in the American Southwest, interpreting these foods so that they may be enjoyed by people in the Northwest."

New York Times named ¡oBa! the best restaurant to eat at while in Portland, and Willamette Week named it Restaurant of the Year. After eating there, I can see why. This is how the night went:

Eric and I arrived early to have a drink at the bar and take the edge off since I would essentially be having dinner with strangers. He ordered a Hefeweizen (his favorite) and I was eager to try one of their mixed drinks. The Prickly Pear Margarita and Passionfruit Mojito were recommended to me, but I was drawn to the Cucumber Mojito. It was the perfect balance of mint and cucumber, not too sweet and not too strong. I got to munch on the cucumber slices and get a buzz! Definitely a must for warm weather (if Portland ever gets it).

After we finished, Eric's student Bobby and his wife arrived and we were seated at a table in the main dining room. It was very dark in the restaurant, and the noise level was at medium - but a perfect ambiance for the theme and style of the place. We all hit it off right away, and Bobby brought a couple bottles of Cabernet Sauvignon that the waiter uncorked - and continued to keep our glasses full all night.

For appetizers, we ordered the Crispy Coconut Prawns and the vegetarian Queso Fundido. Both were delicious, although the Fundido made me the happiest and there was plenty to go around.

Being the vegetarian and quinoa-lover that I am, I ordered the Enchiladas de Calabaza: roasted butternut squash enchiladas with a creamy walnut sauce and black quinoa salad on the side. I almost orgasmed upon taking the first bite - the suttle flavor of the squash combined with the texture of the corn tortilla and the rich, creaminess of the sauce made for one flavor explosion in my mouth. I was in food heaven. The quinoa salad was the perfect compliment; it was slightly tart and oniony, had a crunchy texture and cleansed my palate after eating a bite of the enchilada. Perfect.

With the wine almost gone and a steady flow of happy conversation, dessert was the natural next step. Bobby and his wife shared the ¡oBa! Baked Argentina, which they had had before (they said the meringue was what did it for them). Eric and I ordered a Coconut Cake drenched in dulce de leche, topped with toasted coconut and a zesty lime sauce. Again, perfect combination of flavors and textures. Cake: super moist and creamy, coconut: crunchy and suttle, lime puree: tart!

What a dinner. Think of all the best foods you've eaten in your life and multiply that by a million! Six days later and we're still talking about it. I plan on going back very soon to try as many drinks on their menu as possible, as well as try their happy hour menu (4:00-6:30pm daily,late night happy hour: 9pm-close daily, all day Sunday).

In case you haven't yet been convinced, here are some more reasons to eat at ¡oBa!:
1. Great atmosphere both at the bar and in the restaurant that makes you comfortable; not pretentious at all.
2. There are several options available for vegetarians, vegans and celiacs - woohoo!
3. ¡oBa! has been recognized by the city of Portland for their effective recycling and composting programs.
4. Chef Neuman and associates use local, farm-fresh Northwest products to create their fare.
5. IT'S ABSOLUTELY DELICIOUS!!!

Go With What A Place Is Known For

You hear great things about a place, but end up gravely disappointed when the server sets your plate before you. Everyone else’s plates look amazing. Everyone else is making the “Mmm!” “Oh!” “Yum!” harmonies. You take a bite, hoping that looks are deceiving. And your bummed. But you continue shoveling small bites into your mouth, hoping that maybe, just maybe, it’s going to get better.

But it doesn’t. Your meal sucks. There’s just no getting around it.

You ordered the wrong thing!

This can happen. Even fabulous restaurants can have these temperamental dishes­­, or better yet––bombs. Little neglected runts. The menu’s description sounds so good! It lures you in by containing everything you’re familiar with and fond of.

Here’s a perfect example: I’m a sap for veggie-loaded omelets. Yum! The perfectly seasoned, perfectly sauté vegetable medley; the salty, ooey gooeyness of the cheese; the creamy fluffiness of the egg swath; maybe even add a few chunks of sausage––Oh! But then, you get it. And it’s bad. The veggies are tasteless, undercooked. The egg wrap is… less than fluffy to say the least. And the only decent thing about it is the cheese. In fact, if it weren’t for the cheese, the thing would be gagging. Ugh.

But, hold up, rewind: before ordering, you heard the place was known for something in particular, like maybe their benedicts or their hashes or their pancakes. So why didn’t you just go for what it’s known for? Because you (we) are creatures of habit. We like to stick with what we know. But then, what’s the point of eating out? What’s the point if we always go for the same damn thing?

The lesson: Order whatever a place is known for. You’ll likely save yourself from major dissatisfaction.

P.S. Hot Cakes: located on the south side of SE Powell right before crossing the Ross Island bridge. Order the pancakes! Delicious. Maybe even their hashbrown plate or omelets, but steer clear from the corn beef hash! It’s cat food––in both taste and texture.

Gardening in small spaces

I would love to have a huge garden where I had room to grow all my own fruits and veggies. Unfortunately, I live in a townhouse. We have a reasonable yard for the size of our home but I certainly won't be growing all my own goods until we have a bigger place, if even then. This doesn't stop me from growing my own fruits and vegetables, and it doesn't have to stop you, either, no matter how small your space.

There are a lot of good options for the apartment or townhouse dweller. Dwarf varieties of many plants are readily available, like this dwarf blueberry bush in my little yard:


Strawberries are perfect for containers and will return year after year if treated well. I have three strawberry plants and a dwarf blueberry in the same large pot. They have been very happy together. No blueberries last year, but it was a very young plant. I enjoyed a few strawberries and am looking forward to more this year as the plants are bigger. I can already see berries that I'll be enjoying soon.


Even tree fruits are available to the apartment dweller as many dwarf varieties can do well in large pots. Grafted trees can allow you to have many varieties on one tree (I've seen up to 6 different kinds of apples on a single tree!).

I think by far the best thing a home grown garden can offer is tomatoes. Tomatoes fresh from the garden are so much sweeter and more flavorful than anything from the store. Even full size tomatoes make very good potted plants. If I had room for nothing else, I would have a tomato plant (or two!). Here I have two, a cherry and a roma (along with two pepper plants).


Then, of course, there are herbs. These little guys are happy in your windowsill if there is really no room to garden.


Knowing I didn't have much room to grow food of my own, I made my flower beds serve a dual purpose. Rather than just filling them with decorative plants and flowers, I put my food plants right in the flower bed. They're pretty and you can eat them!

Eat Raw? Why? I Could Never?

I love talking to people about different diets and seeing their reaction to the raw diet. This word is often followed by looks of shock and gruesome. I also hear a lot of, "Oh, I could do vegetarian, but never vegan and absolutely never ever raw." Well, I say never say never. I, myself am not on the raw diet, but do see many reasons why this diet is beneficial and why the idea is appealing. I like to correlate raw meals into my menu to try to keep things balanced and exciting. With beautiful summer produce coming, now is the time to prepare yourself. Many individual's bodies sort of freak out when they convert to eating all raw, mainly because the massive amount of fiber and nutrients is a shock to their system. A change can also make a person nauseated and experience headaches if their prior diet consisted of heavy amounts of caffeine, sugar and meat. After a couple days their body thanks them and adjusts. Fortunately, our bodies are very adaptable and try to make the best of whatever we are doing. That's why so many people eat so badly, because they don't see what is happening inside of them. Our bodies just go with what they get and later on you will see what actually was happening or the outcome. Raw food diets are proven to show an increase in energy, better digestion, weight loss and a pure looking complexion. I have also heard a friend mention that her eyes became brighter and more clear. As well as some hair color change.

I am attracted to the raw food diet because of it's overall intensity and concentration on whole plant foods. When you think about it this is probably how humans started eating. Talk about getting back to basics. Heat wasn't always available, which forced our ancestors to eat things raw or dried. Raw foodists believe that heating foods above 116 degrees depletes them of vital nutrients, enzymes and minerals. So the only form of heat or cooking that is done is dehydrating. It is also believed that one will absorb nutrients better and digest them better if they are not put above this temperature. The properties of the raw food diet lower risks of diabetes, heart disease, cancer, obesity and high cholesterol. Now, it is obvious that raw foods are good for your health, but would you really want to make all that food? It does include a lot of time "massaging" vegetables. I'm not kidding, some vegetables like kale you have to massage before you dehydrate to break down the cell wall. Truthfully, I only make raw foods sometimes, but when I do it is very fun.

Some of the equipment used for raw food preparation is a blender, dehydrator, juicer and some sort of sprouting jar. I love challenging recipes that test my patience and are really good for me. I enjoy incorporating green drinks and raw smoothies into my repetoire. They are easy and filling. Today, I made a smoothie for lunch with leaves of kale, lemon juice, one apple, agave nectar, flax seeds and water. I'll tell you after 16 ounces of that you are full! Although this was quick, some raw recipes require days to prepare for one dish, therefore it can be kind of tedious, but still benficial. Just by adding a couple of meals a week you can still notice a difference in your digestion and energy. I know I have. Here is an example of a 3-4 day long recipe for hummus that was very good, but did take a bit of preparation. You might begin to understand my reasoning for making quick smoothies and juices. This chart may aid your curiousity, if you are still thinking what the heck you would eat? Here is another recipe, this one a bit quicker, for an Avocado Chocolate Mousse. I have made a version of this one many times and it seriously satisfies my sweet tooth. I like to use orange juice instead of coconut milk and omit the oil, just my preference. Also, if you're not a vegan go ahead and try raw honey instead of agave. If you would like to try some of Portland's raw fare, here are the few. For a quick lunch and casual atmosphere go to Prasad, located downtown close to Powell's and Deschutes. I usually get their raw soups and leave very satisfied. They are not open that late so I suggest going for lunch or an early dinner. Also, try Blossoming Lotus for a nicer atmosphere. They have much to choose from, my favorite Live Nachos, to a Live Pizza, which I have yet to try. I hope that my talk of the raw food diet at least makes you curious and maybe a bit excited? Next time you make your morning smoothie throw in a handful of salad mix or spinach, add nutrients wherever you can. Your body will thank you in the long run.

Manger français

A few years ago I went to France to study the language and explore the culinary wonders of the country. To sum it up, “c'était parfait”. Fellow blogger Ashley joined me on the adventure, and la première importance was to eat as much food as possible; inexpensive bakery food, moderately priced crêpes, somewhat expensive bars of chocolate. We weren’t able to experience pâté de foie gras or escargot, but our taste buds did collide with some wonderful treats.

In Paris, we walked around for hours searching for the perfect bakery, or patisserie, to pick out our daily pastries and breads. One day we frequented La Reine des Blés‎ (The Queen of Wheat). Ashley settled on a simple baguette to accompany her hummus fetish, while I had my eye on an éclair hybrid: le divorcée. A chocolate éclair and a maple éclair connected by a clever piping of the pâte à choux. It was delicious. We took our treats next door to Les Vendanges, a restaurant with an owner kind enough to allow us to devour our treats while enjoying une tasse de café.

Eventually Ashley and I made it down to Nice in the south of France. We ooh-ed and aah-ed at the macarons, drooled over les gâteaux and ate enough crêpe to gain five pounds in three days. Although the possibilities are endless, I favored le crêpe citron, a crêpe doused in lemon juice and sugar (although le crêpe avec Nutella was equally delicious).

Before my dear friend and I met up for our culinary quest, I stayed with a host family while studying in Angers, France. They knew of my passion for baking, and allowed me to bake a special treat for them: a tart! My host mother Térèse picked up some kiwis from the market, and had little strawberries that she picked herself. I made a flaky butter crust, cream cheese filling and topped the tart with the fruit. It turned out well. My host family and roommates were very happy, and we even indulged in an aperitif of kir (white wine and crème de cassis).

Although I wish I could share the true memory of France with you, it is impossible to put into words how amazing the sights, smell and tastes were. In lieu of this life-changing experience, I’ll share the tart recipe with you to make anytime you are feeling especially francophile. Bon appétit!

la tarte française

1. First make the French tart dough found at David Lebovitz’ site. He is an amazing author and food critic living in Paris, and is full of knowledge about French food and good French recipes.

2. While the crust is baking, cut up different varieties of fruit to top the tart with. I challenge you to do two things: Choose fruit that is in season and choose local. Try the Portland Farmers Market, your town’s farmers market or Spicer Brother’s Produce – all great choices! If the fruit is too tart for you, toss it with some sugar.

3. After taking the crust out of the oven, make the cream cheese filling:

1 (8-oz.) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract

Beat all ingredients until smooth and creamy.

4. Once the crust is cooled, assemble the tart by spreading the filling in the bottom and topping with the fruit. Enjoy with a glass of wine, or champagne, or beer – it’s all good!