In search of THE BEST BURGER

Glisan Burger Barn

Burgers, Sandwiches, Milkshakes, Beer on tap

Location: 7901 NE Glisan St, Portland, OR 97213                    http://www.glisanburgerbarn.com/

Hours: Mon to Sat 11 AM- 9PM (Closed Sunday)

Cost: $7-10 for a burger or sandwich

The highlights: The beef is good quality (Painted Hills) and the owner is CHARMing (in that gruff, yeah I’m gonna make some comment about it if you order a salad instead of fries kinda way, but seriously, I’d go back just to talk with him!!).  They’ve got great beer on tap (only a couple but they’re choice!), good fries and they make all their own sauces (ranch, blue cheese, hot sauce, you get the picture).

The Barnyard Burger is almost a most, it’s got everything…and it fucking ROCKS!  The milkshakes are also pretty amazing, definitely worth a try and in the running for THE BEST burger…but the search goes on!

 

 

Pesto reinvented…well kind of

So I know this isn’t a new recipe but this is the first time I’ve ever used cilantro to make pesto-so new to me, and it was great!  I can see this being great with pasta or mixed with fresh or roasted veggies.  Ws ended up eating mos of it just as a dip with chips and fresh cut up veggies and mixed in to scrambled eggs.

Although the tofu is not essential for the recipe and does sort of act as a replacement for the cheese (however, if you use parmesan be sure to cut back on the amoutn of salt you use) it does a lot to give it a more creamy, smoother taste that is less harsh than just the cilantro and nuts alone.

Roger’s Cilantro Pesto

1/3 cup walnuts, pinenuts or other nut of your choice slightlytoasted in a pan

1-2 bunches fresh cilantro, stems removed

1/4 lb (1/4 package) tofu

2 cloves garlic roughly chopped

2 Tbsp olive oil

1 1/2 tsp lime

salt to taste

In a food processor add the walnuts, cilantro, tofu and garlic and begin to blend.  Slowly drizzle in the olive oil with the blender running.  Add in the lime and salt and adjust to taste.

Pho?

Yes please!!

For those of you not yet experienced in the ways of Vietnamese noodle soup, you are in for a treat! Pho, is traditionally made with a beef broth

Vegetarian pho from Pho Jasmine

and thinly sliced strips of beef that cook when placed in the broth.  Most pho has thin rice noodles and maybe some slivers of onions.  The dish is served with a plate of herbs and spices (Thai basil, cilantro, jalapenos, lime, etc.) as well as bean sprouts for you to add as you like.  Most places also offer hoisin or plum sauce, fish sauce, soy sauce and sriracha so  you can add some salt/spice that is to your liking.

There are lots of different types of pho, including seafood, chicken and vegetarian.  Vegetarian pho usually has a mixture of veggies and tofu, including, broccoli, carrots, mushrooms, etc. but it depends on where you are and what veggies they like to add.

Pho Jasmine offers many of these traditional soups as well as a number of other dishes, including great vegan salad rolls and spring rolls as well as selection of Vietnamese beers and tea.  The atmosphere is quirky-I definitely recommend this place for a quick lunch or evening meal.

Pho Jasmine

714 North Killingsworth Street
Portland, OR 97217
(503) 283-0398

Omni::CC::$

More of the good stuff

I’m continuing my quest to include brussel sprout rapini in every meal that I eat.  Ok not really but I LOVE THIS STUFF! Here is another super simple and incredibly tasty recipe that uses this amazing end-of-cycle brussel sprout green.  The key, again, to cooking this is to make sure that you don’t cook it too much.  It isn’t a traditional green like

In the works

collards or mustard.  It only needs to be lightly blanched and then sauteed or sauteed and then lightly steamed, keeping

that freshness will enhance the flavor you get from this awesome vegetable.

Pasta with Brussel Sprout Rapini and Tomatoes

1/2 onion, chopped

1-2 tbsp olive oil

2-3 cloves garlic, smashed

1 bunch rapini, cleaned and cut in to 1in pieces

3 Tbsp veggie broth or water

2 tomatoes, some seeds removed and diced

1 lb pasta, cooked according to directions

Mmmm!

In a large saute pan cook the onions in the oil for about 5-7 minutes.  Add the garlic

and rapini and continue to cook for an additional 5-7 minutes.  Add 1-2 Tbsp veggie broth or water and cover, let steam

for 3-4 minutes or until rapini has reached desired doneness.  Add in tomatoes and cook until they are to your liking, I

kept mine on the fresh side, so only heated them for 1-2 minutes.

Toss with pasta-enjoy!

Brussel Sprout Rapini-who knew?!

I’m so excited to report the Spring is just around the corner here in Portland and boy are we ready for it!  I’ve continued working for that awesome family, the DeNoble’s and continue to be amazed by not only the quality of the produce they have but the amazing new things that I’m getting to try!  One my favorite things that we have right now is Brussel sprout rapini, which essentially is the flowering top of the brussel sprout plant just before it flowers.  It’s sweet and very flavorful, and is incredibly versitile.

Here is one of the recipes that I made with the rapini this week, but it’s also great with pasta, in stir fry or on it’s own.  If you’re interested in trying it be sure to do so soon because it’s only going to be around for another week or so.

Couscous with Brussel Sprout Rapini and Carrots

1-2 Tbsp olive oil

1 small onion, chopped

2 carrots, chopped

1 bunch (approx 1 lb) brussel sprout rapini, washed and cut in to 1 inch pieces (USE ALL OF IT!)

2 cups couscous, prepared according to directions

salt and pepper to taste

Heat a large sauce pan or wok over medium high heat and toss in the onions and carrots with the olive oil.  Saute for about 8-10 minutes until translucent and the carrots get a little soft.  Add the rapini and saute for another 4-6 minutes.  Mix in the couscous and cook for another 5 minutes or so until everything has reached it’s desired doneness.  Add salt and pepper to taste-enjoy!

Squash and soba soup w/ greens

This is a wonderful, light soup that is perfect for busy evenings.  As usual substitute things that you like/have in for what I used.

Butternut, Soba and Greens Soup

Butternut squash, yams and greens

1/2 large onion, sliced thinly

2 yams, sliced

1 small squash (any winter squash will do, I used butternut), halved, deseeded and sliced in to 1/4-in thick slices but not peeled

1/2 package tofu, diced

4-6 cups veggie broth

1 1/2 Tbsp soy sauce

1 tsp sesame oil

2 bunches brussel sprout greens (or kale)

1 package soba noodles, cooked according to package, drained

Toasted seaweed, sesame seeds and green onions, great optional garnishes

Brussel sprout greens from the DeNoble's

Saute the onions in some canola oil until just turning translucent.  Mix in the remaining potatoes and squash and saute for a few more minutes.  Add broth (including soy sauce and sesame oil) and tofu and simmer, over low heat until yams and squash are soft but not mushy, check with a fork, about 30 minutes.  Add the greens and simmer for about 2-5 more minutes until wilted.

Dish up noodles in to each bowl, pour soup over noodles to reheat and garnish.  Also great served

Finished soup

with a little sweet soy sauce and some rice vinegar.

Never met a brussel sprout?

Ok, so the saying isn’t entirely true, especially when it comes to brussel sprouts. If you’re one of those non-believers in the tastyness of brussel sprouts it may be that you just haven’t had a good brussel sprout.
As most of you know I work for this amazing family, the DeNoble’s who sell their organically (not certified) grown produce at the farmer’s markets in Portland. Working for them has been amazing, in many different ways, but one of the most important things I’ve learned is how important freshness is when it comes to produce. Even local markets, co-ops and the like have trouble getting produce that’s as fresh as what they bring to the markets (we’re talkin’ pulled/cut on Friday and sold to you on Sunday) which, if you’ve never experienced it is AMAZING! Their veggies have SO much more flavor, more nutritional value, and are just plain prettier to look at.
That being said, their brussel sprouts are to die for! Most people don’t like the bitterness that they often associate with brussels, but if they’re cooked right and are fresh from the farm these little babies pack a pretty sweet punch.

Come check us out at the Hillsdale Market every other Sunday, check the website for dates: http://www.hillsdalefarmersmarket.com
We’ll be back at the PSU market starting in March-YAY!

Golden-Brown Apple Cider Brussel Sprouts

mmmmm, so good

1/2-3/4lb brussel sprouts, cleaned and chopped in 1/2*
2 Tbsp margarine (or butter)
1-2 Tbsp Brown sugar
1/4-1/3c apple cider
1/4 c veggie broth (or any broth)

 

Place the brussel sprouts in a pan, like a cast iron skillet, and add the margarine. Turn heat up to medium high and cook, rotating occasionally but allowing them to brown, about 7 minutes. Mix in the brown sugar and cook until it begins to caramelize, about 3 minutes.
Pour the apple cider and veggie broth over the brussel sprouts and mix to incorporate the sugar. Cover and turn the heat down to med-low. Simmer for 5-7minutes or just until the sprouts are tender enough to pierce with a fork. Taste and adjust, adding salt if needed.

*Many people shy away from the larger brussel sprouts for fear of their bitterness. However, if you get fresh brussel sprouts the taste difference is minimal. In order to make sure that they cook evenly cut the larger ones in to halves or quarters.

Sunday morning breakfast

Hash with soyrizo and avocado-YUM!

Portlanders love their late morning- early afternoon brunches, and Jam definitely fits the bill for tasty, not too spendy breakfast in a fun atmosphere. They offer huge portions of traditional stuff, pancakes,

Hashbrowns with a side of ketchup ice cream-LOVE IT!

potatoes that can be made to order with anything you like added to them as well as a number of vegan and vegetarian options. They also have pretty cool specials most of the time so be sure to check out the board when you come in-or drool over it while you wait.

One drawback about this place is that if you get here at or around 10 IT WILL BE PACKED, so be prepared to wait. They do however, move people in and out pretty quickly and have coffee while you wait-so it ain’t all bad.

Jam on Hawthorne

Image courtesy of Urbanspoon

2239 SE Hawthorne Boulevard,
Portland, OR 97214
(503) 234-4790 ‎

Omni/Vegan::$$::CC::7:30-3::

Wonderful artisan pizza-a Sunday tradition reborn

Sunday night pizza has become somewhat of a tradition in our family. Usually you can find us drinking beer and consuming the best of the best at the Luck Lab (see post) in Multnomah Village on most Sunday evenings. However, having just recently move to the East Side I was excited when given the opportunity to show off some of the great places to eat that West Siders often miss out on.
One of these places, new to me as well, is Lovely’s Fifty-Fifty on Mississippi.
Lovely’s has a number of different artisan style pizzas with different meats, cheeses and fresh veggies on them. Each one is made to order and then tossed in their wood-fire oven until it’s cooked to perfection and the results are AMAZING! They didn’t have a vegan option on the menu but when I asked to waitress about what they had to offer she said they would be happy to throw something together and it was one of the best pizzas I’ve ever tasted.
They also have a great assortment of salads that feature seasonal, local produce- the beet salad is to

Lovely's Fifty Fifty

die for. And a trip to Lovely’s wouldn’t be complete without an order of their brussel sprouts they are wonderful! Last, but not least, their homemade ice cream, with flavors like salted caramel and blood orange sorbet.

Veg/Omni::$$::Tues-Sun 5p-10p::CC::beer/wine

4039 N Mississippi Ave
Portland, OR 97217
(503) 281-4060

http://www.lovelysfiftyfifty.com/

Winter soup, round two

I know I’ve posted before with a winter veggie recipe, but hey if one is good two can only be

Soup beginnings

better, right? As always you can easily adjust the amount, spices and veggies/meat you add to suit your needs.

Veggie Soup with Kale and Parsnips

Serves 4 with leftovers

1 medium onion, chopped
2 medium carrots, chopped
2-3 stalks celery, diced
4-5 cloves garlic, minced
2 potatoes, cubes
1 large parsnip, peeled and cubes
2 small bunches of greens, chopped (I used collards and kale but any combo is fine)
1 28oz can of chopped tomatoes
2 tsp cumin
1 1/2 Tbsp salt, or to taste
Ground pepper to taste

2-4 c water

Sauté the onions, celery and carrots in olive oil over medium heat in a large soup pot for 5-7 minutes. Add the garlic and sauté for 1 more minute. Add in the remaining veggies and sauté to lightly brown, about 7 more minutes. Add remaining ingredients, cover partially with lid and simmer until potatoes are tender, about 35-40 minutes.