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Thanksgiving menu, what's yours?

Sure! This comes from a nutrition workshop I took in Portland:

1/2 cup raw cashews, soaked in water for at least 30 minutes
1/3 cup extra virgin olive oil
juice and zest of 1 medium lemon
2 garlic cloves, chopped
1 sprig green onion, roughly chopped
4 sprigs fresh Italian parsley leaves
2 sprigs fresh cilantro
Salt to taste
1/2 cup water (optional to adjust consistency)

Drain cashews and set aside. In a high-powered blender or food processor, put olive oil, lemon juice and zest, herbs, green onion and garlic, then cashews (blender will work best if liquids are put in first!). Begin blending, scraping down the sides and adding water if you'd like the consistency a little more loose than a thick dip. Taste to adjust the salt level. Serve with veggies, chips, pita bread. Also makes a great sandwich spread.

You can play around with adding different herbs- I think basil would be nice in here. The dip also freezes nicely!

Nov 20, 2012
abeane in Home Cooking

Thanksgiving menu, what's yours?

Loving this thread! I have 6 wonderful guests this year who are more than happy to eat whatever I choose to cook so menu is as follows:

Apps
Herbed cashew dip with veggies and homemade crackers
Roasted pumpkin seeds
Gougeres
Possibly several cheeses but I'm trying to keep the apps lighter this year

Main/sides
Brined turkey with apple cider glaze (Epicurious)
Sausage, parsnip and apple stuffing (Epicurious)
Mashed potatoes (sister makes these, usually with cream and garlic mmm...)
Gravy made from pan drippings
Brussels sprouts with bacon and shallots (sister also does these)
Kale salad with lemon-orange vinaigrette (love a salad that can be prepped ahead!!)
Sweet potato casserole with homemade marshmallows (really more of a dessert but I'm one of those weirdos that likes this dish :)
Roasted cauliflower
Homemade cranberry sauce
Homemade challah rolls

Dessert
Port brownies with fresh whipped cream and sugared cranberries
Pumpkin pie bars

Sounds like I may have gone overboard but Thanksgiving is my favorite holiday- love the focus on spending time with loved ones and cooking and eating delicious food without the hassle of gift-giving.

Nov 20, 2012
abeane in Home Cooking

New to Portland - Help for foodies please!

Consider giving Bamboo Sushi a try. I've only been to the location in SE (they recently opened one in NW). In my experience, the fish has always been super fresh and I crave the sizzling mushroom appetizer for days :)

Nov 04, 2012
abeane in Metro Portland

New to Portland - Help for foodies please!

And don't forget the tamarind whiskey sour...mmmm....

Nov 04, 2012
abeane in Metro Portland

Best Mexican in Eugene

If you're willing to venture into Springfield, El Trenecito at 15th and Main has delicious tacos with options like bouche and lengua.

Nov 10, 2011
abeane in Pacific Northwest

Cioppino in Eugene, OR Yielded 0 Results

I remember the Fisherman's Stew at the Humble Beagle (24th and Hilyard) being very similar to cioppino and it was pretty tasty but I seem to remember thinking there could have been more seafood in it. I haven't been there in a few years but the dish is still on their menu.

Nov 10, 2011
abeane in Pacific Northwest

Roasted Chestnuts

Also not roasted (sorry if this isn't helpful) but New Seasons on NE 33rd and Killingsworth has fresh, shelled chestnuts.

Nov 08, 2011
abeane in Metro Portland

Alberta Arts District (and some other questions)

I second the Mono Malo rec! I had a butternut squash croquette there last week that I haven't been able to stop thinking about....

Oct 16, 2010
abeane in Metro Portland

Dinner and drink recommendations in Eugene, OR

I second King Estate! Delicious food in a beautiful setting, although now that it's the rainy season the patio may not be open but their inside dining is nice as well.
King Estate is a bit of a drive so if you're looking for a restaurant in Eugene for dinner, I would recommend Nib: http://www.nibdesserts.com/
They do more than just desserts and their food is quite delicious. Brunch is wonderful but only open on Sundays.
Barry's is a great deli in the plaza near 29th and Willamette. It's nice for lunch, tasty soups and great challah sandwiches. They also have a location on campus but I prefer the 29th and Willamette location so you don't have to deal with campus traffic.
As for breweries, Ninkasi just updated their tasting room. I don't think they have food but I've enjoyed almost every beer they've made.
If you're in the mood for a burger, Cornucopia is great but the service is usually a bit slow.
For BBQ, I would recommend the BBQ King. His cart is across from Safeway on 18th between Pearl and Oak. He does a great BBQ chicken sandwich.

Sep 23, 2010
abeane in Pacific Northwest

Holiday Desserts-- Made Some Bacon Frosting

Thank you for posting this recipe. It sounds delicious!!

Jul 07, 2010
abeane in Home Cooking

Frozen dumplings?

I also like the Ling Ling potstickers but I recently had a weird experience with them. I opened a new bag and it looked like the inside of the dumplings had turned a brownish-gray. Usually I can't really see the filling through the wrapper when they're frozen. The bag also smelled a little funky. Out of curiosity, I cooked a few so that I could cut them open and the inside looked fine, no accounting for the funky brownish color on the outside. This bag was frozen the entire time it was in my possession and was not old. Is it possible they went bad? Have you ever had this happen Midlife (or anyone else)?

Otherwise, I've always enjoyed the chicken and vegetable Ling Ling dumplings.

Mar 20, 2009
abeane in Los Angeles Area

Can Overripe Bananas be Frozen?

I always freeze my overripe bananas and they are great for use in breads, coffeecakes, pancakes, etc. Sometimes I even add them to my oatmeal, although the texture is better with fresh bananas. Word of caution, if you freeze them with the peel on (which I always do, for some reason it never occurred to me to take the peel off) the peel turns blackish-brown once frozen and you'll want to be sure to cut off the dry nubby end if thawing in the microwave. Perhaps freezing them peeled is the way to go, although leaving the peel on may provide extra protection against freezer burn.

Mar 18, 2009
abeane in Home Cooking

chocolate and....

chocolate and peanut butter
chocolate and hazelnut (Bueno candy bars rock my world, so does Nutella)
chocolate and strawberries/raspberries
chocolate and nuts (Trader Joe's has a delicious carton of chocolate-covered roasted nuts)
chocolate and orange
chocolate and mint (I just tried a dark chocolate and mint Lindt bar mmmm.......)
chocolate-dipped frozen bananas (which are best eaten as soon as the chocolate sets on the frozen banana)
chocolate and chipotle

But I guess I'd be willing to try just about anything with chocolate. All this talk of chocolate, I think I need a little mid-afternoon snack...

Mar 11, 2009
abeane in General Topics

Granola recipe?

This is a great granola recipe, it's very friendly to modifications but also delicious as is:

http://www.epicurious.com/recipes/foo...

I usually decrease the brown sugar to 1/4 cup. I also add dried fruits like cranberries and cherries after baking, don't add them before or they will turn into inedible black chunks. Use whatever fruits and nuts you like, I prefer chopped (not sliced) almonds and pecans. You could definitely add coconut as well. I love the vanilla in this, it makes the whole house smell amazing as you bake it! Also, resist the urge to munch until it cools completely, the crunchiness and flavors develop as it cools....mmm.......

Mar 10, 2009
abeane in Home Cooking

What else is your go to breakfast besides eggs?

Oatmeal (rolled oats not the instant mush) with brown sugar, cinnamon and sliced banana and topped with toasted pecans. I eat this oatmeal almost every weekday, I keep everything for it in a desk drawer at work (except for the fresh bananas), so if I don't have time to eat at home I can have a fairly healthy and quick breakfast at work!

On the weekend, I love to eat challah with just about anything- jam, Nutella, peanut butter, brie and berries. My current fav is a challah roll with egg, bacon, pesto and provolone, though for some reason the version of this sandwich from the non-Kosher Jewish bakery around the corner always tastes better than my own homemade......

Mar 09, 2009
abeane in General Topics

cooking tofu?

This sounds delicious! I attempted to pan fry some tofu last night (before reading your post) and it didn't go so well so I look forward to trying your technique. What do you mean by rinsing the tofu Japanese style?

Mar 09, 2009
abeane in Home Cooking