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

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Winter Cooking: Kale and Black Bean Mole Enchiladas

Kale and Black Bean Mole Enchiladas
Cold wintery weather calls for something with melted cheese and bubbling sauce, right? Yeah, that’s what I thought too. And it’s really hard to go wrong with Mole Enchiladas. And when you make them a little lighter with kale and black beans instead of chicken, it’s a dinner that’ll find its way into your rotation on a regular basis–maybe even for a Meatless Monday!

For this recipe, I specify an amount of mole sauce to use. Because here’s a confession–the handful of times I’ve made mole from scratch, it’s been um, . . . → Read More: Winter Cooking: Kale and Black Bean Mole Enchiladas

Winter Cooking: Chicken Goulash with Sour Cream Dumplings

Chicken Goulash with Sour Cream Dumplings

This is the blog post where I announce a triumphant return to blogging on the regular.

Really. This time I mean it. And what better way to start mid-January 2018, than with a recipe for a smoky and delicious chicken goulash? This dish originally comes from Food and Wine Magazine but I’ve played around with it a bit and finally landed on this version. It’s a meal I make at least three or four times throughout the fall and winter. I think it’s best if you can make the goulash earlier . . . → Read More: Winter Cooking: Chicken Goulash with Sour Cream Dumplings

Chana Dal Chowder with Turmeric, Ginger and Garlic

Chana Dal Chowder with turmeric, ginger, and garlic

Feeling a little meh? Forget the chicken noodle soup, this is what you want when you’re craving a big bowl of comfort!

This is a meal for chilly days or sleepy evenings when you’re not quite sure if you’re catching a cold or if you just need to recharge. It’s thick and hearty and satisfying in a way you’d expect a chowder to be but with only a small amount of cream.

Chana dal beans* are a type of split chickpea (a Dezi chickpea to be . . . → Read More: Chana Dal Chowder with Turmeric, Ginger and Garlic

Harissa-Stewed Butternut Squash

Harissa-Stewed Butternut Squash
For Christmas, I received the Toro Bravo cookbook and although there are many pages ear-marked, this is the first recipe I’ve made from it. And I have to say, although I deviated a bit from the recipe (and took some shortcuts), this was delicious! I did add some yellow bell pepper and (full disclosure) I used a bag of cubed Trader Joe’s butternut squash (because I had some and I needed to use it). I can only imagine how awesome this would be with freshly cubed squash. If you use a big squash . . . → Read More: Harissa-Stewed Butternut Squash

FFwD: Boeuf à la Ficelle

FFwD: Boeuf à la Ficelle

I really tried to like this week’s French Fridays with Dorie recipe for Boeuf à la Ficelle. I did! But, no, and I wasn’t the only one that didn’t quite care for it. To begin with, neither of us are big meat-and-potatoes eaters. And my general feeling is that if I’m going to make steak, I want to make it count. Poaching a piece of beef tenderloin (I only used a half of a pound because there were only two if us and I had an inkling of how this was . . . → Read More: FFwD: Boeuf à la Ficelle