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Sorghum Sushi Salad with Seared Tuna and Avocado

Sorghum Sushi Salad with Seared Tuna and Avocado

Well. Like the rest of the west, we are having a bit of a heatwave here. Which isn’t that surprising I guess because it is summer, but it is still Portland, so yeah, I am honestly a bit surprised. When the weather is all hot, gross, and annoying outside, this is a great dinner option. Aside from cooking the sorghum (which you can do in the morning, when it’s still cool), the only heating involved is to quickly sear the tuna.

Sorghum (also called Milo) is a fun little ancient whole grain that, “was collected 8000 years ago in Southern Egypt, in a place called Nabta Playa. Sorghum was domesticated in Ethiopia and Sudan and from there moved throughout all of Africa, where it remains an important cereal grain.” (Whole Grains Council). It is also gluten free if that’s the sort of thing that matters to you.

Now, if you don’t have any sorghum (but you really should — it’s easily found nowadays at Whole Foods, plus New Seasons and probably even Fred Meyer in the pdx area), you could easily substitute quinoa or even brown rice for the salad. And . . . → Read More: Sorghum Sushi Salad with Seared Tuna and Avocado

FFwD: Socca from Vieux Nice (with Red Onion & Cherries)

FFwD: Socca from Vieux Nice

This week’s French Fridays with Dorie was Socca, which, believe it or not, I’ve made before. And because of that, I already had some Bob’s Red Mill Garbanzo Fava Flour. I know the Dorie recipe calls for Garbanzo Flour only, but since I had the mix I decided to go ahead and use it. It worked just fine.

I liked this socca version better than my previous attempt as it turned out much thinner and crispier. I made a half recipe and used two small pans. Also, because I need to clean the oven, I only baked the socca at 475 degrees F (instead of 500).

Instead of leaving my Socca plain, I decided to add some chopped red onions to the top while cooking, and then added some halved cherries while it was under the broiler. I finished with a small sprinkle of Parmesan Cheese. These made a great snack for two before we headed out to see Much Ado About Nothing.

Okay, my photos are below and here’s a link to everyone’s French Fridays posts.

FFwD: Socca from Vieux Nice

FFwD: Socca from <span style= . . . → Read More: FFwD: Socca from Vieux Nice (with Red Onion & Cherries)

Quick Stir-Fried Sugar Snap Peas with Garlic, Ginger, and Wasabi

Quick Stir-Fried Sugar Snap Peas with Garlic, Ginger and Wasabi

After a short vacation (and a short blog hiatus) I am back. Hooray! And to ease back into the non-vacation existence, I’ve decided to ease back into the blog with an easy, tasty recipe for a great vegetable side dish.

Sugar snap peas have suddenly become my go-to recipe for a quick side dish. I can’t believe I went mumble-mumble years kind of not really liking them much. I think it was just a matter of finding the right thing to do with snap peas. Adapted from Mark Bittman, I just streamlined this recipe a bit for me, and my style of cooking and my tastes. Which, in my mind, is mostly what recipes are for anyway — a starting point.

Just stir-fry snap peas, add ginger and garlic, and finish with a little sesame oil, soy sauce and wasabi. Done.

Quick Stir-Fried Sugar Snap Peas with Garlic, Ginger and Wasabi

Quick Stir-Fried Sugar Snap Peas with Garlic, Ginger and Wasabi

Quick Stir-Fried Sugar Snap Peas with Garlic, Ginger and Wasabi

Quick Stir-Fried Sugar Snap Peas with Garlic, . . . → Read More: Quick Stir-Fried Sugar Snap Peas with Garlic, Ginger, and Wasabi

Quinoa Polenta with Sautéed Greens, Parmesan & Apricot Vinegar

Quinoa Polenta with Sauteed Greens, Parmesan & Apricot Vinegar

Oh my god, I love polenta. Creamy polenta, sautéed polenta — doesn’t matter. I just wish corn was healthier than it is, especially when I could probably eat polenta multiple times per week. I think I have found a solution! Polenta that is half traditional polenta and half quinoa! Because quinoa is good for you, it all works out.

I wish I could take credit for the idea, but I actually saw it at the store. You know those little tubes of pre-made polenta you can buy? Well, that polenta isn’t that great compared to homemade, but they also now make a quinoa polenta version. I saw it the other day and I couldn’t believe what a great idea it was. So, I made my own at home.

I had also recently just made some apricot vinegar and although we had been using it in wonderful salad dressings all week, this dish seemed like a great use for it as well. I love making polenta with sautéed greens, so I just stuck to that theme here. I used some rainbow chard and used the same cooking technique as I did . . . → Read More: Quinoa Polenta with Sautéed Greens, Parmesan & Apricot Vinegar

Saucy Mama’s Sliced Recipe Contest: Cream Cheese, Dill Mustard & Bacon Wontons with Apricot Chutney Dipping Sauce

Saucy Mama's Sliced Recipe Contest: Cream Cheese, Dill Mustard & Bacon Wontons with Apricot Chutney Dipping Sauce

So, I am a participant in Saucy Mama’s Sliced Recipe Contest…hooray! If you haven’t heard of Saucy Mama, they are a Pendleton, Oregon company that makes wonderful mustards. I first heard of them last year, around the time of IFBC in Portland.

So, for this recipe contest, there’s the mustards (the new Dill, Creamy Garlic, and Hatch Chili), of course, and then a secret ingredient — bacon! I have tried all the mustards at this point and they are all delicious, so coming up with this first recipe was somewhat easy. First some photos and then the recipe!

It’s kind of like a cream cheese wonton only so much better because there’s dill mustard, bacon, and a little spinach to make it all healthy.

Saucy Mama's Sliced Recipe Contest: Cream Cheese, Dill Mustard & Bacon Wontons with Apricot Chutney Dipping Sauce

The wontons can be made ahead and then baked or fried before serving and the chutney can be made a couple of days ahead. So this appetizer is very easy to throw together for a party or . . . → Read More: Saucy Mama’s Sliced Recipe Contest: Cream Cheese, Dill Mustard & Bacon Wontons with Apricot Chutney Dipping Sauce