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

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Why, it's Pork & Sweet Potato Quesadillas to the Rescue!

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Here we are at the last post of June. What better way to end the month but with a wonderful cilantro and jalapeno rubbed pork tenderloin, sweet potato and goat cheese quesadilla? You see, we were in a pork rut. Pork loin, pork chops, pork tenderloin — I wanted something different to do with pork.

This original recipe is from Emeril and while reading through it, it really appealed to me. It spoke to me, if you will. And the flavors? Wow. They were excellent. The pork and the sweet potato tasted so good together with . . . → Read More: Why, it's Pork & Sweet Potato Quesadillas to the Rescue!

Mentos: The Exploding Diet Coke-Maker

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So, you’re at work and it’s only your first week and your co-workers want to initiate you into the new work environment. You’re given a 2-liter bottle of Diet Coke and some mentos. What do you do? Why, you all head out to the parking lot for some office science fun. Ahhh, if only I could be a UNIX Sysadmin too….

Can you have a blog and not post one of these videos? Watch jwa and the much-loved-the-world over, mentos-induced, Diet Coke fountain of … well, frothy diet coke. And since this is a food blog, . . . → Read More: Mentos: The Exploding Diet Coke-Maker

Crazy Summertime Pea Soup Post

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We just went through an ugly, ugly heat wave here in Portland. The past two days have been in the hundreds and just brutal. I know, anyone in Phoenix, Arizona or other typically-hot locales are laughing at me. But again, this is Portland and 100+ is just wrong.

Today, marks a return to our sensible, jacket-in-the-morning, highs-in-the-80’s, Summer weather. Hooray! To celebrate the return of the quilt to the bed and a coat in the AM, I have decided to post about this awesome split pea soup I made last week.

Now, this is not a . . . → Read More: Crazy Summertime Pea Soup Post

IMBB27 + SHF20: The Joy of Soy

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This was a great theme (imho) chosen by Ono Kine Grindz, as I currently like to use tofu in things like sauces and soups. It’s just so easy to use in place of cream or other high-fat, unhealthy creamifyers. Instead of making one dish (a sweet one) for both IMBB and SHF, I chose to make two separate tofu dishes. Kind os a two-for-one theme deal. Besides, I used 1/4 of a block of tofu for the peanut sauce and used the 3/4 remaining for the mousse. Perfect!

The IMBB dish, Honey-Garlic Peanut Noodles with Vegetables . . . → Read More: IMBB27 + SHF20: The Joy of Soy

WCC6: Greek Lima Bean Dip

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This month’s Weekend Cookbook Challenge is picnic food. This is a great topic as it is very open — there are so many foods that make for excellent picnic-fare. For this assignment, I reached for a very underused cookbook in my collection, Moosewood Restaurant Low-Fat Favorites. After a few minutes, I picked my recipe — Greek Lima Bean Dip.

You might be asking, “Huh?” But, yes! Greek Lima Bean Dip, I say! I love humus-like dips. I am always looking for new ones to try and I think they are perfect picnic foods. Sure, dips are . . . → Read More: WCC6: Greek Lima Bean Dip