About this Blog

Portland, Oregon food blog with over seven years worth of recipes, restaurant features and food photos.


Awesome Onion Goggles

Chana Dal Chowder with Turmeric, Ginger and Garlic

Chana Dal Chowder with turmeric, ginger, and garlic

Well, hello there! I accidentally ended up taking about a year off from my blog. I’m not sure why, I just needed a break maybe? But, now I am back and I’m hoping to start blogging regularly again. Starting with this recipe: Chana Dal Chowder.

This came about when my husband had a cold and I was starting to get it as well. So, I went straight to the idea of making a soup and then of course, my thoughts also turned to turmeric. And then ginger and garlic (of course, garlic). And also, I had a bag of chana dal beans in the cabinet.

This is a little bit spicy and definitely flavorful and will make you feel better (even if you aren’t under the weather). Add some naan on the side and it’s a great lunch or dinner. The recipe is also scalable, as I’ve made it as listed here and also a double batch very easily.

You can also make this vegetarian by using vegetable broth (low sodium) instead of lamb broth or use the easier to find chicken broth. And also, if you just have lentils on hand, it will work with those as well!

Chana Dal Chowder with turmeric, ginger, and garlic

Chana Dal Chowder with turmeric, ginger, and garlic

Chana Dal Chowder with turmeric, ginger, and garlic

Chana Dal Chowder with turmeric, ginger, and garlic

Chana Dal Chowder with Turmeric, Ginger and Garlic
Good for colds, rainy weather blahs, and anytime you need lots of flavor!
Serves 3-4

1 tbsp coconut oil
1 medium white onion, finely diced
1 green bell pepper, finely diced
1 jalapeno, finely diced
4 large garlic cloves, minced
1/2 tsp brown mustard seeds
1 tsp ground cumin
1 tsp ground turmeric
1-inch piece of ginger, microplaned or minced
1 cup dried chana dal beans (lentils can be substituted)
4 cups lamb broth (or use chicken or vegetable broth depending on your preference)
juice of 1/2 an orange
1/4 cup heavy cream
salt and black pepper to taste
chopped fresh cilantro for garnish and if you’d like, some pepper flakes for a little more heat

Heat the coconut oil up over medium heat in a soup pot. Add the diced vegetables and saute until soft, about 5 minutes.

Add the garlic, mustard seeds, cumin, turmeric, and ginger and stir until warm and fragrant, about 30 seconds. Next, add the beans, broth, and orange juice, turn up the heat to high, and bring to a boil.

Once boiling, cover partially and let simmer over very low heat until everything is very tender and the beans are almost falling apart – about 45-55* minutes. At this point, you can go in there with a potato masher or an immersion blender and break everything up a little.

Stir in the cream and cook over medium heat for a couple of minutes to bring everything back up to a piping hot temperature. Taste, and add salt and pepper (I usually start with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper). This is also where I decide if I want it a little spicier and maybe add a sprinkle or two of red pepper flakes.

Serve garnished with cilantro.

* If you are using lentils, it will take less simmering time. Check after 30 minutes and go from there.

Print Friendly and PDF

A Tour of Bob’s Red Mill, plus Freekeh with Roasted Brussels Sprouts, Almonds, and Miso-Aioli

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Oh my. My summer slump kind of turned into a huge hiatus – and I can’t promise that I’ll post super regularly from now on, but I am really going to try to get something up at least 3-4 times per month.

Recently (way, way back in September), I was invited to a wonderful food bloggers, behind-the-scenes tour of Bob’s Red Mill in Milwaukie. This was great for a couple of reasons:

1. Bob’s Red Mill makes high-quality products that are so inspiring to cook and bake with, and
2. I used to work there and I can attest to what a great company it truly is.

An invitation to come tour the factory, get samples of new products, and meet with Bob was a delightful experience just like I figured that it would be. But then, I went on a huge roadtrip to North Dakota (buffalo! the HoDo!) and got very lax with my not too rigid to begin with blogging schedule.

Hopefully, I am now getting on back on track. And what’s a better way to do that than with the photos I took at BRM in September . . . → Read More: A Tour of Bob’s Red Mill, plus Freekeh with Roasted Brussels Sprouts, Almonds, and Miso-Aioli

Hopworks Urban Brewery

Hopworks Urban Brewery, Portland, Oregon

The Oregon Hop House
22675 Butteville Road NE
Aurora, Oregon 97002

Hopworks Urban Brewery
2944 SE Powell Blvd
Portland, OR 97202


I have taken a loooooooong summer hiatus. I didn’t really mean to, I just…get lazy in the summer. And then we did a big road trip to North Dakota in September, and here it is, October already. I honestly meant to post this before we left but time just got away from me. It happens sometimes.

So. Way back in September I was invited to a tour of the Levy Farm at the Oregon Hop House, courtesy of Hopworks Urban Brewery (HUB). Patrick Levy showed us around including the picking machine and hop dryer. We got a tour of the facilities and farm, lunch catered by Chipotle, and then a tour of Hopworks back in Portland (unfortunately, I couldn’t stay for that part).

But, a couple of days later I dragged jwa back to the Powell HUB location for lunch. And honestly, it was one of the best burgers I’d had in a while (the rocket burger). Also, the Organic Velvet ESB was my drink of choice–besides being delicious, it’s also healthy because it has Bob’s Red . . . → Read More: Hopworks Urban Brewery

Dinner at The American Local

The American Local, SE Division, Portland

The American Local
3003 SE Division Street
Portland, Oregon 97214

Oh my god, I know! Two posts in one week is absolutely crazy-times. But sometimes, I take photos that turn out amazing and/or the meal was incredibly good and I can’t wait to get a post up! That is what this is.

Last Saturday we had planned to go out to dinner and our criteria was this:
1. where can we walk to quickly?
2. where is there air conditioning?
Winner? The American Local!

This was our first visit (Palino had actually been a favorite of both jwa and I for breakfasts and gelato) so we were a little sad when it closed last fall. And although we were both curious when The American Local opened in Pallino’s place, we just had never gotten around to trying it until the weather was super hot and we were super hungry – neither was an issue here.

The meal began with a couple of cocktails and we tried a number of sharable plates (what they recommend). Everything was amazing and arrived at the table plated gorgeously (I am a sucker for a pretty plate). If anything, I’d say we could maybe have skipped . . . → Read More: Dinner at The American Local

A Weekend in Astoria Featuring Tasty Food, Oregon State Parks, and the Voodoo Room

Astoria, Oregon

Continuing my whole summer of laziness theme, here are some photos from our trip at the end of last month to Astoria, Oregon. We stayed at the Commodore Hotel, ate and drank at Buoy Beer and the Blue Scorcher Bakery, went to Fort Stevens State Park, and spent a couple of nights at the Voodoo Room.

An excellent weekend trip, even if the weather didn’t cooperate until the day we left.

Commodore Hotel
Rooms with private and shared bathrooms. We had a deluxe cabin (private bathroom). Pros: Great location, cozy lobby downstairs. Modern, Scandinavian aesthetic. Cons: lacking in amenities for the price — at least for the “deluxe” rooms (no in-room coffeemaker or refrigerator, no towel hooks in the bathroom).
258 14th Street
Astoria, OR 97103

Buoy Beer
No. 1 Eighth (8th) Street
Astoria, OR 97103
Awesome beer and food. Great waterfront location!

Blue Scorcher Bakery & Cafe
1493 Duane Street
Astoria, Oregon 97103
This is always a good breakfast or lunch choice.

Fort Stevens State Park
West of Astoria, off Highway 101. Both Pacific Ocean and Columbia River beaches.

The Voodoo Room
This is always a good drinking choice. Sometimes there is live music — we saw Daric Moore the first night and the Slow Poisoner the second night.

The . . . → Read More: A Weekend in Astoria Featuring Tasty Food, Oregon State Parks, and the Voodoo Room