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Olympia Provisions Portland

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Olympia Provisions NW PortlandLooking for a casual dining experience with maximum flavor? Check out Olympia Provisions Portland. When you mention the word charcuterie in Portland, Oregon, there’s one restaurant that instantly comes to mind: Olympia Provisions. Olympia Provisions is Oregon’s first USDA-approved salumeria. Since 2009, Elias Cairo and his sister Michelle Cairo – along with fellow owners Nate…

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Top 10 Best Things To Do in Cannon Beach

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beautiful day at Cannon BeachIf you’re traveling to the Oregon Coast, here are the Top 10 Best Things to Do in Cannon Beach, Oregon. The Oregon Coast is my happy place. If you’ve been there, you can understand why. No matter the weather, there’s a misty salty magic about this beautiful meeting of sand, rock, and ocean. Where the…

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Where to Eat in Portland, Oregon: Canard restaurant

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duck stackCanard restaurant in Portland, Oregon is part wine bar, part cafe, and a total all-day Portland favorite. Tucked into a sliver of space on southeast Burnside is one of my favorite restaurants in Portland: Canard restaurant. With a French ambience and French-inspired menu, this restaurant feels like a cross between a traditional French bistro and…

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Portland Travel Guide: The Duniway Hotel

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Looking for a luxurious stay right in the heart of downtown Portland? Check out The Duniway Hotel. On February 14, 1913, Abigail Scott Duniway became the first woman registered to vote in Multnomah County, Oregon. Her fight to get to that moment – for herself, her daughters, and all fellow women – was long and…

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Portland Foodie Travel Guide: Bar Miranda

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food flatlay at Bar MirandaBar Miranda is a playful bar with a brilliant food partnership, tucked into downtown PDX’s Portland Food Hall. Eat Well. From the moment I was about to step foot into Portland Food Hall to meet a friend at Bar Miranda, I knew I was home. In downtown Portland, housed within a dark grey building with…

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Paneer Stir Fry

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During the summer I cook elaborate meals, well thought out themes with multiple dishes and lots of dessert. Then the ship docks for the season and I return to a life that I view as more normal, living on land and waiting out the days till Zodiac set’s her sails again. This winter in particular I decided to change the way I eat, focusing on more vegetables and less of everything else. It’s been a struggle to find ideas that entice me the same way my menus do during the summer, sometimes it just takes a little more thinking outside the box.

This stir fry came around because I made a big block of paneer, an unaged Indian cheese, but I wanted to use it in a smart way, small amounts here and there. To make those high calorie ingredients stretch they must be incorporated with vegetables; so I came up with this, an Indian inspired stir fry. Lots of vegetables, a little curry powder and some fried paneer served with cauliflower rice and raita, a cilantro cucumber yoghurt sauce. This recipe is flexible, use some leeks, broccoli or throw in some jalapenos slices if you like the heat, exchange the coriander seeds for cumin or brown mustard seeds, make it your own.

 








Paneer Stir Fry


Ingredients

  • 1 tbsp. coconut oil or oil with a high smoke point
  • 8 -10 oz paneer, cubed
  • 1 tsp. crushed coriander seeds
  • ½ tsp. salt
  • 1 large onion, sliced
  • 2 garlic cloves
  • 1 -2 tsp. grated fresh ginger
  • 1 carrot, sliced on the bias
  • 1 green bell pepper, cut in this strips
  • 3 small zucchinis,
  • ½ tsp. salt
  • 2 tsp. curry powder
  • ¼ tsp. cayenne
  • 1 large tomato, cut into
  • 1 tbsp. lemon juice or apple cider vinegar

Serve with

  • cauliflower rice
  • raita, Indian yoghurt sauce

Directions

  1. Heat a large pan on medium high heat, add 1 tablespoon of coconut oil until hot, add the paneer cubes along with the crushed coriander seeds and salt.
  2. Toss the paneer cubes around until they are dark golden brown, this will take about 7 minutes, remove from the pan leaving any remaining oil behind.
  3. To the same hot pan add the onion slices and cook until wilted, add in the garlic, ginger and carrots. Toss everything together and cook until the carrots are about halfway done.
  4. Add in the bell peppers, zucchini, salt, curry powder and cayenne, cook until everything is tender. If things start to stick add a tablespoon of water.
  5. Finish the dish by adding in the tomatoes, lemon juice and the fried paneer.
  6. Serve with califlwer rice and raita.

Chicken Marbella

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I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my childhood for inspiration, my mom sent me the recipe and I cooked it for the crew. But I’m a different kind of cook, I don’t follow recipes, specially when I need to scale them up for large groups, I focus on the ingredients and not really the amounts. Not following a recipe to the letter allows me to make it my own, make it tangier with red wine vinegar and extra briney from the caper juice.

The best part of this dish is the sauce, forget the chicken, well it adds flavor but I don’t have to eat it, give me the sauce and all the bits at the bottom of the pan. Those bits are capers, green olives and prunes swimming in a red wine vinegar sauce with garlic and oregano. Since this dish is all about the sauce it needs to be served with something that can absorb all those juices, I like couscous but rice pilaf or plain white rice are great options. I’ve been known to chastise people for not taking any sauce as they come through the buffet line, but at the same time if they don’t take any that means more sauce for me.

The one key to this dish is that it must be marinated overnight, if not it’s not worth making, so plan ahead.

 




Chicken Marbella


Ingredients

  • 4 1/2 lb bone in skin on chicken thighs
  • 8 garlic cloves, peeled and smashed
  • 1 ½ tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 ¼ c red wine vinegar
  • 20 prunes
  • ¾ c green olives, drained
  • 2 tbsp. drained capers
  • 2 tbsp. caper juice
  • 3 bay leaves

Directions

  1. Combine all of the ingredients into a large container, cover and refrigerate overnight.
  2. Preheat the oven to 350F.
  3. Arrange the chicken into a large baking dish in one layer, pour the marinade and bits over the chicken. I tuck some of the prunes and garlic under the chicken so it won’t burn.
  4. Bake the chicken for 50 minutes to an hour or until a thermometer reads 160F.
  5. Serve the chicken with couscous and don’t forget to slurp up lots of the sauce.

Chicken Marbella

////

I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my childhood for inspiration, my mom sent me the recipe and I cooked it for the crew. But I’m a different kind of cook, I don’t follow recipes, specially when I need to scale them up for large groups, I focus on the ingredients and not really the amounts. Not following a recipe to the letter allows me to make it my own, make it tangier with red wine vinegar and extra briney from the caper juice.

The best part of this dish is the sauce, forget the chicken, well it adds flavor but I don’t have to eat it, give me the sauce and all the bits at the bottom of the pan. Those bits are capers, green olives and prunes swimming in a red wine vinegar sauce with garlic and oregano. Since this dish is all about the sauce it needs to be served with something that can absorb all those juices, I like couscous but rice pilaf or plain white rice are great options. I’ve been known to chastise people for not taking any sauce as they come through the buffet line, but at the same time if they don’t take any that means more sauce for me.

The one key to this dish is that it must be marinated overnight, if not it’s not worth making, so plan ahead.

 




Chicken Marbella


Ingredients

  • 4 1/2 lb bone in skin on chicken thighs
  • 8 garlic cloves, peeled and smashed
  • 1 ½ tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 ¼ c red wine vinegar
  • 20 prunes
  • ¾ c green olives, drained
  • 2 tbsp. drained capers
  • 2 tbsp. caper juice
  • 3 bay leaves

Directions

  1. Combine all of the ingredients into a large container, cover and refrigerate overnight.
  2. Preheat the oven to 350F.
  3. Arrange the chicken into a large baking dish in one layer, pour the marinade and bits over the chicken. I tuck some of the prunes and garlic under the chicken so it won’t burn.
  4. Bake the chicken for 50 minutes to an hour or until a thermometer reads 160F.
  5. Serve the chicken with couscous and don’t forget to slurp up lots of the sauce.

Chicken Marbella

////

I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my childhood for inspiration, my mom sent me the recipe and I cooked it for the crew. But I’m a different kind of cook, I don’t follow recipes, specially when I need to scale them up for large groups, I focus on the ingredients and not really the amounts. Not following a recipe to the letter allows me to make it my own, make it tangier with red wine vinegar and extra briney from the caper juice.

The best part of this dish is the sauce, forget the chicken, well it adds flavor but I don’t have to eat it, give me the sauce and all the bits at the bottom of the pan. Those bits are capers, green olives and prunes swimming in a red wine vinegar sauce with garlic and oregano. Since this dish is all about the sauce it needs to be served with something that can absorb all those juices, I like couscous but rice pilaf or plain white rice are great options. I’ve been known to chastise people for not taking any sauce as they come through the buffet line, but at the same time if they don’t take any that means more sauce for me.

The one key to this dish is that it must be marinated overnight, if not it’s not worth making, so plan ahead.

 




Chicken Marbella


Ingredients

  • 4 1/2 lb bone in skin on chicken thighs
  • 8 garlic cloves, peeled and smashed
  • 1 ½ tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 ¼ c red wine vinegar
  • 20 prunes
  • ¾ c green olives, drained
  • 2 tbsp. drained capers
  • 2 tbsp. caper juice
  • 3 bay leaves

Directions

  1. Combine all of the ingredients into a large container, cover and refrigerate overnight.
  2. Preheat the oven to 350F.
  3. Arrange the chicken into a large baking dish in one layer, pour the marinade and bits over the chicken. I tuck some of the prunes and garlic under the chicken so it won’t burn.
  4. Bake the chicken for 50 minutes to an hour or until a thermometer reads 160F.
  5. Serve the chicken with couscous and don’t forget to slurp up lots of the sauce.

Roasted Kale And Egg On Toast

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My food mood changes during the winter, all I want to do is eat things that are bad for me, high in calorie and not as many vegetables as I pack into my summer meals. As the cold sets in I become less active and with the holidays in high swing I need to watch my diet. To combat the full fat and sugar cravings I push myself to incorporate more vegetables into my diet and why not start with breakfast.

This fancy toast recipe isn’t even really a recipe, it’s a list of ingredients as a guideline for making this toast. Make it however you like with whatever you have and in however large amount you want to, this is how I cook on a regular basis and I think it’s important that others learn to develop this playful attitude towards cooking.

I used the cashew cheese recipe from Nutrition Stripped.

 




Roasted Kale and Egg on Toast


Ingredients

  • large handful of kale
  • 1 tbsp. oil
  • salt and pepper to taste
  • 1 slice of bread
  • 1 egg
  • cashew cream
  • paprika for garnish

Directions

  1. Rip up the kale, toss with a little oil and salt, roast in a hot oven for about 5 minutes, you are looking for some dry crispy edges.
  2. Toast your bread and cook your egg how you like it, fried, over easy or poached.
  3. Spread a thick layer of cashew cream over the toast, top with the roasted kale and egg, garnish with a sprinkle of paprika.