Thursday, June 10, 2010

Slow-Cooker Pot Roast

I can't tell you how much I enjoy using my slow cooker for a pot roast. Picking out whatever sounds good at the market to throw in choosing from all the local produce and whatever might be in season- you really can't go wrong! On top of that you get to support local farmers, and in the end your family and roommates will be siked when they open the door and smell the goodness brewing in the slow-cooker! Go wild with your favorite vegetables, I grabbed some beets and pealed them before I threw them in, also a couple sweet potatoes just to see what might happen favor wise and I was really pleased with the texture differences as well as have a bit of variety in flavor. Certain vegetables give more flavor while other hold their own, it's good to try different things and see what you like best!

Serves 8
1 tbs olive oil or coconut oil
1 bunch medium carrots
2 beets
3 small new potatoes, halved
2 sweet potatoes, halved
1 half medium onions, each cut into 2 or 3 wedges
Coarse salt and ground pepper
1 small handful of dried ginger
2 Tbs steak grilling spice
2 Tbs butter
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce
1/4 cup organic vegetable broth
Small container of greek whole milk sour cream to serve (optional)


1- Season pot-roast with some salt and pepper and drizzle a bit of olive oil or coconut oil then, In large skillet brown pot-roast on all sides.
2- Peel Beets and roughly cut up the potatoes and make onion into a couple wedges.
3- Add vegetables to slowcooker; season with 1/2 the spices
4- Add pot-roast on top of vegetables
Sprinkle roast with other half of 1/2 the seasoning.
6-Cook on high for 5-6 hours.
Pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Monday, April 26, 2010

Ritz Teppamyaki and Sushi Bar, Eureka, CA

The Ritz has moved! Their new location is absolutely beautiful! Harbor front view and wonderful atmosphere, slightly smaller than the old location down on F st. The best news of all even with the new better location the prices remain the same! I've had dinner here many times sense I moved to Eureka. The Ritz doesn't have the best online reviews or even the best reputation. I believe this place has changed sense when a lot of people first reviewed it, and I also think the new view makes it a really fun place to go to now. The Teppamyaki is really good! It's worth giving one more try if you aren't sure, and if you've never gone I think you'll be pleasantly surprised! One of my favorite rolls is the Kaleidoscope roll. Pictured here is a rainbow roll and Jaque's Special, both with soy paper.

Tuesday, April 20, 2010

Greek Pasta with Meatballs

Prep Time: 40 minutes
Yield: 4 servings (serving size: 1/2 cup orzo, 3 meatballs, and 1/2 cup sauce)

2 cups hot cooked orzo
1/3 cup plain dry breadcrumbs
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 pound lean ground lamb
2 garlic cloves, minced
2 tablespoons chopped fresh parsley, divided
2 large egg whites
1 1/2 teaspoons olive oil
2 cups jarred marinara sauce
3/4 cup (3 ounces) crumbled feta cheese

1. Preheat oven to 375°.

2. Combine breadcrumbs and next 6 ingredients (through garlic) in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg whites, stirring mixture until just combined. Shape mixture into 14 (1-inch) meatballs; cover and chill meatballs 5 minutes.

3. Cook orzo according to package directions; drain. Keep warm.

4. Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs to pan; cook 8 minutes, turning to brown on all sides. Drain well; wipe pan clean with paper towels. Return meatballs to pan. Spoon marinara sauce over meatballs; sprinkle with cheese. Bake at 375° for 15 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley and feta. Serve over orzo.

Tuesday, April 13, 2010

The Co-Op Sandwich

The co-op sandwich is the finest creation ever made! Just what you would expect from from a grocery store in Eureka, everything is natural, organic, and locally grown! So why... I ask you, would you ever get another sandwich at Subway again? It's 6 dollars for a huge sandwich with pretty much anything you can think of, kind of topping or bread. I shall never go hungry again!
My favorite- cranberry, turkey sandwich with avocado.
Co-op deli also does catering and offers cooking classes.

Oaxaca Grill

Polite friendly customer service.
Best salsa ever! I am in love with the hot sauce! The mango salsa on the fish tacos is unbelievable.
(You can buy their salsa/sauce at co-op and Eureka Natural Foods as well).
Unique menu. Fresh and Authentic. I really love this place.

Sunday, January 31, 2010

Jamie Oliver's - Chicken Stroganoff

This was a huge hit! My sister and her friend where raving about it for a couple days after I made it asking me to make it again. The photo isn't the best I had to use my cell phone because we'd just moved in and I couldn't find the battery charger to my lovely camera. But trust me on this recipe it's pretty simple and it's a winner. Savory and light at the same time, thank Jamie Oliver not me! It's from his new cookbook Food Revolution. ;)

Chicken Stroganoff (serves 2)

Serves 2

sea salt
1/4 cup long grain or basmati rice (I used brown basmati rice)
1 large leek
a big handful of crimini or oyster mushrooms (I used pre-sliced white mushrooms)
2 chicken breasts (I used the equivalent amount of chicken tenders from the butcher)
olive oil
a pat of butter
a glass of white wine
freshly ground black pepper
a bunch of fresh parsley
1 3/4 cups heavy cream
1 lemon

Pour boiling water from the kettle into a 2 quart saucepan, place on a high heat and add a pinch of sea salt. Add your rice, bring back to a boil, then turn the heat down slightly. Cook for the length of time given in the instructions on the package.
Cut both ends off the leek, quarter lengthways, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little=finger-size pieces.
Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley, stalks and al. Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes. Drain your rice. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.
Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.

Humboldt Winter

I moved to Humboldt County last November. This area is wonderful for salad, vegetables, and fruit! We can always get something fresh, organic, local, and that might be out of season anywhere else! Sometimes I can do a salad up right with Trinidad's Sun dried tomato cream cheese sprinkles or local humboldt fog blue cheese with steak. Humboldt fog is one of the best blue cheeses I've ever tried and has won first prize awards from the American Cheese Society three times.
Clockwise: Steamed and Broiled Veggies with Spanish Steak & White Truffle Mash Potatoes. Humboldt Fog Blue Cheese & Steak with Sugar Snap Peas. Pot-Roast Meatloaf (Jamie Oliver's Recipe)- chickpea tomato sauce with. And Winter could be Summer in Humboldt Salad; Trinidad Bay Cream Cheese with Fresh Strawberries, Nectarines, Squash, and Onions.

Sunday, August 23, 2009

Oregon Red Currant Sauce

Honey Pork Tenderloin with Polenta and Red Currant Sauce:
This was a fun recipe to make. Believe it or not the pork tenderloin was broiled not grilled. All I did was cover it in honey, ginger, garlic, a bit of karo, and creole seasoning. Then filled the bottom of the broiler with some chicken stock, apple vinegar, dried pineapples, and a bit of white wine. Turned the broiler to high and cooked it 20 minutes (turning it over half way through). Made some creamy polenta to go with and wa-la!
The star of this dish was the red currant sauce which I adapted from a recipe on
The recipe called for half a cup either champagne or white wine vinegar, which I found kind of odd sense they are very different in flavor. I took a gamble and went with the white wine vinegar thinking the currants might be a bit tart and the vinegar might do the trick to counteract that. In the end the sauce turned out pretty wonderfully although next time I am going to go with champagne instead because the vinegar was good with pork but on a different protein such as lamb for instance I think you wouldn't appreciate the vinegar's acidity as much, as with pork I also used apple cider vinegar (which is common).

Red Currant Sauce
Makes 1/2 cup

1 pint red currants
3 tablespoons sugar
1/2 cup Champagne or white wine vinegar (I recommend champagne)
1/2 teaspoon kosher salt
1 whole garlic clove, peeled

In a small saucepan, combine currants, sugar, vinegar, salt and garlic. Bring to a simmer and cook for 15 minutes until currants burst and liquid has reduced by half. Strain the mixture through a fine strainer, cool slightly and serve.

Sunday, February 22, 2009


One of the best dining experiences I've ever had. This was my choice for Valentines Day diner.
This is how you know you had a good diner,...When there isn't one thing you didn't enjoy and everything you tried was really delicious. When it comes to sushi sometimes it's hard to have your taste buds surprised in a good way- this place did just that.
The service was what I wish every place to be like! Our sushi came out pretty fast. Our waitress, Natasha was really nice. When we asked what she liked best she didn't just say the most expensive items she mentioned a few different choices. Also every plate we ordered she knew what it was and explained the dish to us when she brought it out!

Chef Fuji offers sushi "classes" (sushi and sake sessions). Our dinner orders where so beautiful we're defiantly considering taking a class, I'm sure we'd learn a thing or two! I was reading online that chef Fuji is the only master sushi chef in all of Nevada (this may or may not be true).

One fact is that all of our fish was fresh, beautifully prepared, and delicious! The kobe beef short ribs where very savory. Our favorite item was the Tropical Salmon Sushi Roll: tuna, avocado, rolled with salmon, sliced mango, and a squeeze of lemon. The salmon and mango blended in both taste and texture so well, it was a really refreshing sushi roll.

We ordered a sake sampler (which was all cold sakes) my favorite was the Shirakabegura Tokubetsu Junmai.

If you come here please order the Hamachi/ Yellow Tail that was also one of our favorites.

In the pictures you'll see we also got the Bento Box- crispy lobster, kobe satay, edamame dumplings, and chicken yahatamaki. And we got The "Marssa" with all soy paper, which is chef Fuji's specialty sushi and sashimi. It was so nice getting to try all these different bites, and when our waitress Natasha brought it out she knew everything that was in each of his specialties so again that made it more fun to try.

Last but not least we ordered ice cream and the chocolate lava for desert. Our dinner came with amuse-gueule of seared hamachi and at the end with chocolate lollipops.

We can't wait for patio dining to open up- the view of the lake is nice here and once the patio opens up it'll be even nicer. Lake Las Vegas is a drive if you live on the West side of town but trust me it's completely worth it and really nice break from the city!