Welcome home... 2000 miles away...

The word "home" holds a different meaning for everyone. For me it evokes feelings of comfort, love, good company, rest… We also commonly refer to a “home away from home” as a secondary place that may also promote the same things. Well, I have found my “home away from home,” and this place has no insecurities with identifying itself as such. It’s not a relative’s or old friend’s house, it’s my all-time favorite eating establishment. What else would you expect?

I enjoy my job and the traveling opportunities it offers. While some of my trips are only every other year, I endure the 4.5 hour flight to Phoenix twice a year. This has allowed me the chance to try a slew of restaurants and return to my favorites. Luckily, Tarbell’s was one of the first places I discovered when researching Phoenix dining, and I’ve been there at least once every trip since then.

Exec chef and owner, Mark Tarbell, was the only guest chef to defeat an iron chef in season five of Iron Chef America. Needless to say, he knows his stuff – and it’s oh-so obvious at his restaurant.

Tarbell’s holds a top spot on any “best of” list when it comes to a night out in Phoenix. Even though it’s a long flight and I’m always there for business, this place sure does make it all worth while.

My most recent visit was a three-course meal. While I typically avoid meat if it’s my choice, I couldn’t resist the grilled organic peaches for my first course.

Peaches with Roquefort, caramelized onion, bacon, and balsamic

My entrée was a delightful plate of veggies. The actual name of the dish on the menu is “The Earth’s Best – organically grown vegetables prepared with love.” That’s about as perfect of a description as I can think. This had a slice of acorn squash, grilled white beans, tomatoes, roasted cauliflower, golden beet chips, pumpkin seeds, and a gala apple reduction.

The Veggie Plate

Finally, I was feeling quite good after the first two course, not overly stuffed in the slightest. I was ready for dessert and after asking the waiter’s recommendation, I invited some chocolate mousse to my table.

"The" Chocolate Mousse

This was the perfect dessert, although it did put me over the edge in terms of gluttony, and I couldn’t finish it. Everything, from food to service to atmosphere to a bottle of local beer, was superb.

I return to Phoenix next week, and I will be at Tarbell’s the first night I’m in town… and the next… and the next.

Is it a coincidence these words are printed on the front door? Some may call it a night out, a birthday meal, or a means to stay alive. I call it my home away from home.

Flour-free Pancakes...

Even though they are the best possible way to wrap up a weekend morning of sleeping in, let’s face it - there’s nothing terribly nutritious about pancakes. These classic, edible pieces of Americana are simply dessert for breakfast. Much like the majority of breakfast diets in the US, pancakes boast little nutritional value and loads of fat, sugar, and simple carbs. Pancakes, muffins, waffles, Danish, doughnuts … all variations of the same basic thing. But of course, there are healthy alternatives to each of these morning treats, and today I’d like to take a look at pancakes.

The gut-busting quality of pancakes (without the syrup) is the amount of carbs that can be ingested with a typical serving. A short stack of classic buttermilk pancakes (3) at the International House of… Hotcakes packs a whopping 69 grams of carbs. And that’s without the butter and syrup. Yikes.

These simple carbs, from the flour, are then processed into sugar in the body, causing a massive blood sugar spike and slamming on the pancreas afterburners to produce enough insulin to handle everything. However, take the flour OUT of the equation and the overall carbs on this meal are drastically reduced, resulting in a much more manageable glycemic load for the pancreas (and waistline).

But... how in the world can pancakes exist without flour?

I love this kind of question because I’m always experimenting with way to avoid flour and feature a gluten-free menu in my house. How about oats? Or oatmeal – a much healthier alternative to conventional, refined, bromated, white flour. Check out the following recipe for flourless pancakes to put a twist on a classic breakfast food, feel satisfied for longer, and avoid another carb-induced “diabetic” coma.

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1 C      cooked old-fashioned oatmeal

½ C     organic, low-fat cottage cheese

2          eggs (or chia seeds and soy milk)

            vanilla

            cinnamon

            nutmeg

Process ingredients in food processor or blender until smooth.

Heat up the griddle and cook this batter just like any other.

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It’s simple and tasty – the way I like it.

The texture is definitely different. These cakes are a bit more dense and soft compared to the quintessential fluffiness of regular pancakes. However, I loved the crust I was able to get on these and the flavor was different too, but totally in a good way - a bit tangy, which is a welcome refresher to the breakfast table.

Overall, this recipe in my opinion is a great way to avoid a carb-o-load and enjoy a delicious, healthy, GF breakfast!

Pad Thai Hodge Podge...

Art and I both travel for work and when she is out of town for a few days, the kitchen becomes much more of a place for experimentation, trial and error, and improvisation. With her most recent trip on the horizon, I began to ponder what I should whip up for an edible adventure. I had a bunch of hodge podge veggies in the fridge at the week’s end, and I had a craving for something different. I settled on trying something I had done before and loved, but wanted to put a twist on it. It’s a stir fry indeed, but I don't know how else to describe it. I use a fabulous pre-made Pad Thai sauce from Wegman’s, and simply stir fry up some tofu and tons of veggies. I absolutely love this meal.

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Ingredients:

1 lb      extra-firm tofu (Wegman’s Organic)  

1          large onion, cut to preference

2          small bell peppers

3          cloves of garlic, minced

4          carrots, diced

2-3 C    tubers or any root veggie, diced

1          plantain, diced

3-4       ribs of kale, leaves torn

1 C      snow peas

1          7 oz. Pad Thai sauce (Tasty Bite)

1 T       Virgin, unrefined coconut oil (Spectrum)

Olive oil

Instructions – Cube up tofu, press and dry on paper towels. Meanwhile, cook onion with medium heat until translucent, add garlic and continue for another minute. Remove mixture from pan. Place tofu in same pan and let cubes brown on each side. Remove tofu from pan.

With tofu and onion mixture aside, add carrots and root veggie with olive oil as needed. In a separate small pan, add coconut oil to medium heat and add plantain. Let it go on medium for a while, turning pieces until golden brown. 

Back in main pan, once carrots and roots veggies are tender, add back the tofu and onion mixture. Then proceed to add all remaining ingredients: peas, plantain, pepper, kale, and sauce. Cover on med-low heat, stirring occasionally. This won’t need much time, I just like to allow all the veggies to get steamed and simmer a bit in the sauce.

Serve immediately over soba noodles.

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This is a fantastic way to use up leftover veggies in the fridge and incorporate so many different flavors, textures, and diversity in one dish. While there’s really nothing that’s “Pad Thai” about this meal besides the sauce, that sauce is a super easy and delicious addition to bring everything together. 

Enjoy!

Oodles of Zucchini...

On a friend’s blog the other day, I saw a recipe using zucchini noodles. This instantly intrigued me more so than usual for some reason. I have heard and even eaten zucchini noodles before but never made them. For some reason this time it all came together and I gave it a whirl.

I wasn’t sure what to make for dinner that night as I came across the idea to make these veggie noodles, so it was perfect timing. Not to mention I had a spare zucchini in the fridge that was beckoning to be used. Additionally, we received a julienne peeler back when we got married and I think it was untouched until this idea came along.

What’s more? Art likes to be as gluten-free as possible, and we were out of gluten free pasta! What a series of extremely fortunate events.

There is not much to it at all, as long as you have a julienne peeler. Shred the zucchini into noodles down to the seeds and let them sit in a bowl for a bit after throwing some salt on them to draw out moisture.

Meanwhile, I had the middle, seeded part of the zucchini remaining, so I decided to chop it and begin sautéing that while I let the noodles sit. (Side note: probably the best cooking method for zucchini is to sauté. I used to bake it a lot but learned it keeps more nutrients when it’s sautéed and adding olive oil allows for more absorption of fat-soluble nutrients.)

After getting the chopped zucchini cooked, I added the noodles, let them cook for a minute or two (they don’t need much) and added some sauce to bring everything together.

That’s it!

A plate full of veggies – my favorite.

401 Diner...

I love a good diner… emphasis on good. Eclectic menu, breakfast all day, open all day, and I’ve had some fantastic desserts at this type of American dining staple. What makes a diner even better? When they emphasize using local and organic ingredients…

Enter: 401 Diner in Conshohocken.

I thoroughly enjoy a good, big breakfast, so I anticipated the chance to visit 401 soon after I caught wind of the establishment’s habit of using local ingredients of good quality.

Art and I visited recently to find a modern, clean cut restaurant with 360 degree glass to view the passersby and buzz of Main Street. We enjoyed each part of the experience, from décor, to service, to edibles.

The menu is quite classic for a diner breakfast, and quite welcome in that regard. Some interesting items include tofu veggie scrambles and passionfruit juice while some local offerings include Taylor pork roll and the “Cunshy” omelet loaded with Kennett Square ‘shrooms. Art settled with a classic, healthy helping of eggs (their two Lancaster free range eggs look like four you’d get anywhere else!), home fries, and chocolate milk. Does it get better?

One yolk poached and pierced for perfect "ooze" factor

I opted for my all-time favorite breakfast when out to eat: Eggs Benedict. However, I requested it my way, subbing Taylor pork roll for the quintessential Canadian bacon. Most main breakfast dishes, including ours that day, also boast local Kennebec home fries on the side. I absolutely love piercing a poached egg and waiting for the moment of truth to see whether the golden yolk begins to flow. My eggs benny was super tasty and I’m happy to report the eggs were poached to perfection.

Everything was fantastic and we’ll make sure to visit again soon! Thanks 401, not only for being a classic diner but also caring about what your patrons eat.

Covert Veggies in Secret Places…

I’m always looking for ways to sneak veggies into a meal and I came across Ellie Krieger’s recipe for Macaroni and Three Cheeses the other day, which does exactly that. Ever had mac and cheese… and squash?

Here’s the deal – right off the bat – honesty. This recipe will not yield the expected comfort food mac and cheese from childhood. It’s definitely a bit of a departure. But who cares as long as it tastes good and is good for you?

This recipe adds cooked squash into the mix and is a great way to add nutrition and vibrant orange color to the mac ‘n’ cheese spin off. The squash adds some great body and creaminess to the cheese sauce.

Check out Ms. Krieger’s recipe.

Macaroni and Cheese – Squash Style...

·  16 oz GF pasta (I used Jovial's

     fusilli)

·    2 (12-oz) packages frozen 

     winter squash

·    2 C milk (dry Organic Valley)

·    2 oz extra-sharp Cheddar, 

     grated

·    6 oz Monterrey jack cheese, 

     grated

· 1/2 C part-skim ricotta cheese

·    1 t salt

·    1 t powdered mustard

· 1/8 t cayenne pepper

· 1/2 C GF breadcrumbs (Orgran)

·    1 t olive oil

I posted the link above for the official recipe, but here’s my quick n dirty directions:

 

Cook the pasta in a big pot of water (it’s a lot of pasta)

While the pasta cooks, put the milk in a large saucepan along with the frozen blocks of squash to begin melting it down.

Once the squash is melted, add the shredded and ricotta cheeses while stirring. 

Add the seasonings and turn off heat.

Combine 2 ounces of the jack cheese with the bread crumbs and oil in a small bowl.

Pour cooked pasta into large bowl and follow that with the cheese mixture. Stir to combine.

Pour pasta mixture into 9x13 pan and spread evenly.

Cover pasta with bread crumb mixture topping.

Cook in oven at 350 for 30 minutes.

I made a few modifications of my own – namely gluten free noodles and bread crumbs. I also didn’t use four different cheeses as the recipe does. I also keep powdered organic milk on hand because I only ever use cow’s milk occasionally for cooking. It doesn’t change the end result and it’s a great way to only make as much as you need for each recipe. Here’s my theory for what it's worth. I typically add whatever nut milk I have in the fridge at the time to a given recipe when it calls for less than a cup. When it comes to a recipe using two cups of milk like this one, and it’s a savory recipe, I’ve gotten some more-than-funky results when using anything but cow’s milk. So having the powdered cow’s milk is quite handy for this type of thing.

This recipe makes a lot and keeps pretty well. I bet freezing it would work well too.

Squash in macaroni and cheese? Why not? This is an excellent way to sneak a veggie into a dish.

All work and no play? Not quite…

I was on a business trip in Orlando all last week. It was a long week, Sunday through Saturday, with several, extremely long 12-14 hour days. Despite the busyness, I was able to work in some fun too. Art came along to be a pool bum all week because the hotel we stayed at was quite the impressive resort with plenty of amenities. She enjoyed herself very much, and I even had a day off mid-week, which we took great advantage of at Discovery Cove. What a blast!

Anyways, I was able to partake in some incredible food while in the land of "the" mouse. Not only did I get wined and dined with my clients on the company’s dime, but I ventured into some unknown culinary territory at Moonfish. Just from the name one can tell what kind of place it is. Well, I don’t like seafood or fish. At all. I can handle a tuna melt or maybe a bite of salmon, but that’s even pushing it. However, Moonfish came highly recommended so I knew this would be a good place to try some fruit of the sea because it would be done right. 

Gotta love the Fla. palm trees

Our private room, aquarium on right!

I tried crab cakes (not bad), coconut shrimp (can’t go wrong with deep fried), and calamari (again, fried and amazing!). I rarely have anything deep fried, so this was a special treat. The calamari, surprisingly, was my favorite. It had an excellent citrus-chili dipping sauce and the octopus itself was tender and flavorful. Sadly, it was a formal business dinner, so I wasn’t about to try to take any food pics. Let me assure you, everything was delicious.

We had so much food, it was crazy. While there were still several other apps on the table I didn’t try (various sushi, crab legs, shrimp, tuna tartar), I am still quite proud of myself. However, I must admit, I stayed safe with the chicken as my entrée!

On another night, I took everyone out to a less formal establishment, Boma, in Disney’s Animal Kingdom. First of all, the restaurant is in the huge lodge which is right next to animals like emu, antelope, and giraffe. Second, it’s a buffet, and third, it’s an excellent buffet. 

Giraffe and antelope

Zebra and emu

From waiting area: buffet on left - dining room on right

I’m typically not a fan of mass production in the kitchen (and the feeding frenzies that follow), but this place has it down and does it right. They feature African cuisine and I had some delightful dishes. 

Plate 1 of 64 or so...

Starting at 8 o’clock on the plate with what looks like mashed sweet potatoes – well that’s mainly what it was. It’s called fufu, mashed sweet potato mixed with white potatoes. Yum! Next at 11 o’clock is the spinach quinoa salad. There’s also sliced matchstick apples in there and a tasty champagne vinaigrette. At 2 o’clock is the couscous salad. There is an African name for it but I forget. It had nuts and dried fruits in there and I loved it. It was very similar to my quinoa crockpot casserole! Finally at 5 o’clock is the marinated artichoke salad. I don’t eat much artichoke, but when I get the chance, I love to do so. There is an endless amount of other delicacies at Boma, and the all-you-can-eat offerings change daily. Their soups are another highlight, and while I didn’t have any meat, I heard wonderful things about it.

The week was an absolute success in every way – business and pleasure. I will be back to Orlando in February and March, so I’ll be sure to check out some other well-reviewed restaurants and see what else the area has to offer besides overly crowded amusement parks!

Meadowbrook Farm…

My good friend, Chris, works at a local farm and oversees the various garden plots and growing projects on the property. Art and I recently had the distinct opportunity to visit Chris in his element and learn all about the history, people, plants, and mission of this wonderful Montgomery Country destination.

Meadowbrook Farm is nestled amongst the back roads of Abington and boasts a beautiful home once owned and occupied by J. Liddon Pennock, who was a tremendous advocate for the Pennsylvania Horticultural Society. So much so, he donated his estate to the non-profit organization upon his death in 2003. In tandem with PHS, Meadowbrook is the flagship store of the Philadelphia Flower Show each year, so they’re a pretty big deal.

Anyways, Chris and I share a love for cooking, good food, and local ingredients. Knowing this, Chris invited Art and me to check out his various projects and give us a tour.

We first checked out the community plots he oversees where I saw anything from summer squash and lettuces to various tomatoes and ground cherries. The latter grabbed my attention when he said it because I had no idea what he was talking about. Oh yes, this is why I love visiting a farm!

A ground cherry is in the tomato family and wears a husk similar to a tomatillo. They get their name because they fall to the ground when ripe and they are the sweetest, tangiest, most citrusy veggie I’ve ever tasted. I could eat these by the handful like candy! I had no problem eating them right there in the garden too because Meadowbrook grows everything organically.

I love shallots and I cook with them all the time. I watched Chris pull some right from the ground and place them in my hands. Now that’s what I call a fresh, organic, and local ingredient!

Local, organic shallots

The Hop Project

  

















Chris had sent me a pic a while back of the frames/trellises he built to begin growing hops. Upon my visit, some vines were already making their ways up the bamboo!

Backyard pool

Pennock house foyer

The house is very cool. The ground level is still kept as it was when Mr. Pennock lived there. They don’t make houses like this anymore. Posh furniture, beautiful décor, exotic plants…

This was a fantastic way to spend an afternoon and see the great work a local farm is doing. Chris, his wife, me and Art all went to Mad Mex and had a delicious dinner that evening. It was an all around wonderful day and great dinner. I had some incredible tofu tacos. I’m not terribly into Mexican cuisine, but Chris did not steer me wrong with this one. I loved it.

I went on that week to use those lovely Meadowbrook shallots on my usual dishes and thoroughly enjoyed them. Now if I can only get my own personal, weekly supply of those tasty ground cherries throughout their season!

Farmer's Market Fix...

I had a great take from the Upper Merion Farmer's Market yesterday, so I had to share.

New potatoes, purple kale, green string beans, Spring Creek Farms' eggs, carrots, and corn - all organic and produced within 50 miles from where I sit right now. That's cool to me. The best part of yesterday's visit was at Livengood's Farm Stand, where I got to fill that small bag with as many string beans as I could for only $2.00! That's as good as it gets, and it's another reason why I love farmers' markets. I dare you to find that kind of deal in a regular food store on conventional beans, let along organic.

Unfortunately, I have to miss the next two markets because I'm travelling for work, but I'll be looking forward to get my fix on Aug 18 and hopefully finding some more great deals and fresh, organic produce!

Quinoa Crockpot Casserole…

Oppressive heat and humidity during these summer months make me want to do ALAP (as little as possible) when it comes to standing around a hot stove. As a result of the recent blistering drought conditions in the northeast, I’ve been tapping into the most energy-efficient and convenient cooking method available to mankind – the crockpot. I have used a crockpot only a handful of times since owning one, but I am quickly changing that with some easy recipes. As previously stated, the crockpot is extremely energy efficient and emits very little heat when cooking so it is a great option for hot summer days when trying to keep indoor temp down.

I began searching online for a recipe that would cook while I was out that morning and would travel well for about an hour. I found a scrumptious recipe using quinoa, my favorite seed, and a bunch of veggies that sounded great. I adapted it a few different ways and swapped a few things according to my own preferences and this is what I came up with:

Quinoa Veggie Casserole

   2 C of rinsed quinoa

   4 C veggie broth

   1 C diced carrots

   1 C diced potato

   1 C diced butternut squash

1/2 C dried cranberries

1/3 C chopped almonds

1/2 C crumbled feta

   1 T chopped garlic

   1 T olive oil

1-2 chopped shallots  

   1 t sea salt

   1 t cinnamon

Add rinsed quinoa to crockpot, add oil and mix to coat

Add veggie broth

Add salt and cinnamon

Add garlic and shallot

Stir in almonds, potatoes, and carrots

Cover and cook on low for 2 hours

Check after 2 hours. Liquid should be mostly absorbed and you should be able to fluff quinoa with a fork.

Add cranberries, continue to cook.

Check after an additional 2 hours. If potatoes and carrots are soft, continue with the next step. Otherwise, cook until soft.

Fluff quinoa and add feta.

Replace lid and cook for another 15-20 minutes.

Stir before serving.

The crockpot employs an excellent cooking method that produces little heat and a lot of food at once. This dish in particular is has some unique flavor combinations and gave me a Moroccan/Persian cuisine vibe. It's another great gluten-free offering and simply remove the feta to make it vegan. This dish will please a variety of diets and serve a large crowd. I absolutely love it and I’ll be making it again soon!

Sweet Potato Enchiladas… Vegan and GF

While I do enjoy a diet that is primarily vegetarian, I have never been interested in pursuing a vegan diet and/or lifestyle. I add that qualifier “lifestyle” because I think someone who decides to be vegan in order to avoid animal products and “eat compassionately” should not only eat, but also live this way. A vegan should refrain from the use of a leather belt, a down comforter, conventional medications (bug dyes), refined sugar (animal bone char), general anesthesia (eggs), good old soap bars (tallow), most beer and wine (filtering processes), and the list goes on. To be truly vegan is a feat not to be taken lightly.

There’s much more to it than a diet, and I’ve know too many vegans who only follow a certain diet for health, but even that is subject to occasional non-vegan indulgences. I’ve watched a vegan order a plate of French fries when out at a restaurant because “I can’t even trust a salad.” – Great, healthy option there. Another acquaintance admits to being vegan “except for when it comes to dessert.” Oh please.

This is not to put down any vegan or variation of a vegan lifestyle because a complete, educated, and informed vegan will typically have an extremely healthy diet. This is simply my two cents on being vegan and what I’ve encountered, and I think it’s all or nothing. Veganism is not for me, but I’m happy if it is good for you. Just make sure you’re well informed and ready to discuss your diet and lifestyle choices at the drop of a hat!

That’s it. Go big or go home. Now onto the recipe that sparked my rant…

Sweet Potato Enchiladas… that also happen to be vegan and gluten free.

                                                                                    Ingredients:

8        8" corn tortillas (Sonoma)

3-4     hefty sweet potatoes

2-3     carrots

2        shallots

1 t      minced garlic

1 can  black beans (Eden)

1-2 T   taco seas. (Simply Org)

1 T      coconut oil spread (Olivio)

1 C      fresh chopped cilantro

1 C      salsa (Muir Glen)

           Olive oil

           S+P

Set oven to 350 and start heating a large skillet on the stovetop

Chop shallots and add with garlic to heated, oiled skillet

Cut up sweet potatoes and carrots to even chunks for sautéing

Once shallots are browned, throw in the potatoes and carrots and more oil if needed

Cover and allow to cook on med-med hi, tossing mixture occasionally, until soft

While potato-carrot mixture is cooking…

Start a small saucepan on medium heat and throw in the can of black beans

Add coconut oil and taco seasoning and allow things to heat up

Mash about half of the beans to begin forming a sort of chunky paste in the pot

Once potatoes are golden and soft and the bean mixture is heated through, get ready to build…

Place four tortillas on counter or cutting board

Add a spoonful of the beans to each

Spread beans evenly to cover most of the tortilla, leaving an inch or so of an uncovered border

Add a large spoonful of the potato-carrot mixture to each tortilla

Add a healthy pinch of cilantro

Repeat with remaining four tortillas

Once everything is assembled, roll tortillas and place in a 9x13 casserole dish

Cover rolled tortillas with salsa

Place in oven for 20 minutes to warm everything back up and allow flavors to meld a bit

Yum! Veggie Enchiladas that are GF and Vegan!

Warning: These tortillas crack and can be a bit of a pain to build initially. However, once in the dish, covered with salsa, and cooked they are great. Let’s face it, they’re not your typical “wrap” you’ll find at the grocery store with all the chemicals and emulsifiers needed to make them nice and flexible. The Sonomas are made with the only ingredients needed to make traditional tortillas: corn, water, and lime.

Several techniques exist (all using oil) to make the tortillas more user friendly, but as long as I’m not using them for tacos, I don’t want to add the extra fat. 

You'll see in the pic of ingredients a few things not mentioned. I typically make a sweet mango rice along with the enchiladas that is superb and simple. It involves cooking some jasmine rice in mango coconut water and adding some fresh, diced champagne mango a few minutes before it's ready to serve. 

Cheers to a very healthy, vegan and gluten-free dish!