Friday, October 28, 2011

No Tebowing Needed If You Follow myfoodplans Healthy Tailgating Recipes

1. Savory Pork Chili 

I know it's been posted already, but this recipe deserves a second look. It's certainly the tastiest, healthiest and least expensive chili I've ever made..also the only chili my kids will eat. No beans means you won't have to drive back from Jacksonville with the windows rolled down..yuck!

1.5-2 pounds of ground pork
1 tablespoon olive oil
1 large yellow onion, chopped
2 large garlic cloves, minced

1 celery stock, finely chopped
1 bell pepper, finely chopped 

1-28oz can of chopped tomatoes 
4 tbsp. tomato paste 
3-4 cups of chicken stock 
1 tsp coriander
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup dry white wine (optional)

salt and pepper 
chopped fresh cilantro 
sour cream to serve 

1. Heat oil in a soup pot over medium heat. Add pork and season with salt and pepper and cook till no longer pink.  Add onion, celery, bell pepper and garlic and cook for 5 minutes till onion is softened. 

2. Add tomatoes, tomato paste and chicken stock. Stir in next 6 ingredients and season with more salt and pepper to taste. 
3. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are tender.
4. Ladle into bowls and top with sour cream and cilantro.

2. Best Organic Plum Tomato and Red Onion Guac
By: Bob Cody on


  • 3 organic avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup organic red diced onion
  • 3 tablespoons chopped fresh organic cilantro
  • 2 organic roma (plum) tomatoes, diced
  • 1 teaspoon minced organic garlic
  • 1 pinch ground cayenne pepper (optional)


  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

3. Chris' BBQ (Gator Hammock)Cooter Rub Wings

1-3 pound bag of never frozen natural  chicken wings
"a standard sprinkle" of Gator Hammock Cooter Rub (can be found at Hitchcock's or
1/4-1/2 cup Spanish or Italian Olive Oil

For Dipping:
Favorite BBQ sauce or dressing(ranch and blue cheese being the favorite choices) or hold out for chris' bbq sauce recipe to be posted tonight!

Carrot and celery sticks are optional.

1. In a extra large tupperware countainer combine wings and olive oil. Place lid on tupperware and shake the wings up!
2. Remove lid and add Cooter Rub. Replace lid and shake the things up again!
3. Remove lid and place wings on the grill to cook between 45-55 min. Start checking wings for doneness at the 40 minute mark. Serve up with your favorite sauce and some veggie sticks if you feel so inclined.

4. Easy Black Bean Dip with Salted Plantains or Whole Wheat Pita Chips
 original post can be
found on

5-7 whole rounds of whole wheat pita bread (or four halves)
olive oil
kosher salt or coarse sea salt
1. Preheat oven to 450 degrees.
2. Using a basting brush, lightly coat both sides of pita with olive oil.
3. If using whole pita, cut each round in half then cut each half into four triangles.
4. Line a baking sheet with parchment (optional but makes clean up a breeze) then spread pita pieces out in a single layer. Sprinkle lightly with coarse salt. Turn pieces over and sprinkle the other sides lightly with salt.
5. Place baking sheet in oven and set timer for 5 minutes. Bake pita until the edges are brown and crisp, checking the first time at five minutes and then watching closely. Total baking time will be less than 10 minutes.
6. Remove from oven and let cool for a few minutes before serving.
7. Serve with your favorite dip.

Easy Black Bean Dip


1 can black beans
2 T. liquid from can of beans
squeeze of fresh lemon or lime juice
1/4 t. onion powder
1/4 t. garlic powder
1/2 t. coriander
1/4 t. cumin
dash of cayenne pepper
big pinch of salt
1. Drain beans, reserving 2 tablespoons of liquid, then rinse in a strainer.
2. Add beans, reserved liquid, lemon juice and all remaining ingredients to a food processor, mini food processor or blender.
3. Process until smooth then taste and adjust seasonings as desired.
4. Serve with pita chips, corn chips, or your favorite crackers.

5. Fresh Cut Organic Veggies with Holy Tebow Artichoke Hummus 
 Artichoke Hummus recipe found on

1 can chickpeas drained and rinsed
1 can artichoke hearts
2 tbsp tahini
3 tbsp olive oil
1 clove garlic
2 tbsp lemon juice
Preparation: Puree all ingredients in a food processor and blend until smooth.

6. Vinegar Slaw
  • 1 large head of cabbage, finely shredded
  • 1 medium bell pepper, finely chopped
  • 1 medium sweet onions, finely chopped
  • 2 carrots, grated
  • .
  • Dressing:
  • 1/2 cup honey
  • 1 teaspoon salt
  • 2/3 cup grapeseed or canola oil
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1 cup cider vinegar


Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until honey has dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings. Delicious with Cooter Rub Wings or served on top or on the side of some Grilled Pork Tenderloin on Garlic Bread

7. Honey Coated Roasted Salted Pecan Clusters 
recipe found on

2 cups of whole (or pieces, I buy what is ever on sale) of pecans.
Medium Grain or Fine Sea Salt
Hot water

1. Preheat your oven to 325º.  Drizzle about two to three tablespoons of honey on your nuts.
Pour about a 1/4 – 1/3 cup of hot water over the honeyed nuts and stir.  The hot water will help evenly coat your pecans with honey, and keep them moist during roasting.

2. Sprinkle on a generous pinch of kosher salt, about a teaspoon or so, and about 1-2 tablespoons of sugar.  Mix well.

3. Pour everything — including the honey-sugar-water still at the bottom of your bowl –  onto your lined cookie sheet. Bake for 15 minutes.

4. Take the pan out of the oven, add a 1/2 teaspoon of salt and another tablespoon of sugar, and stir until evenly coated. Put the pan back in the oven for 15 more minutes.

5. Repeat the step above.  You should have hardly any water left on the pan, so if you need a touch more hot water just to make sure the salt and sugar are evenly covering your pecans, you can.

Repeat a third time, but omit the salt.  You should be tossing just nuts, syrup, and sugar for the last go around.
Place back in the oven for 15 more minutes.  (45 minutes of total cooking time.)

5. Remove from oven and spread on a clean piece of parchment paper to cool and dry. Seal in an airtight container and take to the tailgate to share with friends and fellow fans!!!!

Homemade Spider Pizza by Kris

 My husband Kris learned how to make bread three years back when we first started losing weight. After reading In Defense of Food by Michael Pollan we discovered that the primary foods that were hindering our weight loss were the white foods we had been consuming all our lives. Since store-bought bread, pasta, white potatoes, refined sugar, and processed foods were among the primary culprits in helping us to create and maintain an unhealthy weight, we decided to cut those toxic products out first starting with bread since it was both processed and white. So, being the annoyingly analytical partner within the relationship, I set out in search of information that would help me to better understand what I was doing wrong when it came to eating bread. After a short while, I came to realize that the real evil in bread was the fact that because it was so available(as a give-away in restaurants and a cheap source of calories on the supermarket shelves), we tended to eat too much of it. Also, most store bought bread contains so many ingredients to keep it fresh, that it has ceased to be bread and turned into what Pollan refers to as "edible food product" or manufactured mass produced edible processed products made to resemble foods that our grandmother's may have recognized as food. These products do not process through our bodies the way natural foods do. On the contrary, these edible products collect in your gut causing stomach pains, inflammation and weight gain. Once I recognized this truth, it was clear that all we could do to satisfy our craving for bread while eliminating the toxic preservatives present in store bought bread and continuing to meet our weight loss goals, would be to start making our own bread..hence, the birth of what we lovingly refer to in my house as "Daddy Bread"! Below is a very simple dough recipe for "Daddy Bread". This recipe can be found on the Gold Metal Bread Flour bag (we just make a few adjustments). We bake the bread in a buttered metal or glass loaf pan in our oven and we go through about a loaf a week. This bread isn't fancy but it does the trick. I have not experienced any physical discomfort from eating this bread, we all continued to lose weight while eating this bread and making bread this simple bread together has given us a renewed sense of independence from the processed food industry that translates into a really empowered and excited mindset about pushing the boundaries when it comes to creating food at home.
Our kids get "Daddy Bread" in their lunch boxes, and whenever the mood strikes we make some home-made pizza with Daddy's dough. The process of making bread is a fun and exciting way to engage or play with your food so don't deprive yourself of the experience. Our children especially enjoy "knocking back" or punching the bread. Everyone gets involved and it's a great introductory culinary lesson for children.
Now for Kris' most brilliant invention themed pizza made with Daddy's dough. I hope you all enjoy this whimsical and healthy recipe..Happy Halloween!

Recipe courtesy of Kris:

This is a fun and easy pizza to make for your Halloween festivities.  We usually use kalamata olives on ours, but you can also substitute colossal black olives, green pepper strips, and really any topping that you can shape into a spider shape - or make up your own. 
We prefer to make our own dough so that we are certain that there aren't any additives, preservatives, and other unnecessary and unhealthy ingredients.  The recipe for the pizza dough is the same one we use to make our bread (just a slightly different process).  Before you start you will need a large mixing bowl, fork, clean work surface, measuring cups and spoons, and a clean dish cloth to cover the bowl (not a terry cloth towel) Here it is (makes enough for 2 large pizzas):

3 plus 1/3 plus 1/4 level cups of bread flour (Gold Medal brand)
1 - 1/4 OZ packet of yeast (Fleischmann's RapidRise or Hodgson Mill)
1 1/2 tsp of fine sea salt
1 tsp honey
1 plus 1/3 cups of warm water
1-2 OZ vegetable oil

Pizza Ingredients
kalamata olives or colossal black olives (and any other toppings you want)
8 OZ whole milk mozzarella cheese
1/2 cup of your favorite pasta sauce
1tbsp of olive oil

In a large bowl, add the bread flour, the salt, and the contents of the yeast packet. 
Use a fork to stir these ingredients together until they are incorporated well. 
Add the honey, and warm water and stir with your hands, then transfer dough to clean work surface and knead until smooth and springy, but slightly sticky. 
Shape dough into a ball, place in clean mixing bowl, then rub the vegetable oil over the sides of the bowl and the dough. 
Cover with dish cloth, and let sit for 45 min - 1 hour.
Next, remove dough from bowl, and knock it down with your hands so that the dough is flattened. 
Cut it into two halves.  Roll each half into a ball - then flatten into the shape of a round pizza crust.  Next place the dough on a buttered round pizza pan or a baking stone if you have one (if you don't have either, you can just butter a baking sheet and make it a rectangular pizza). 
Brush the tbsp of olive oil over the flattened dough (this prevents dough from getting soggy from the sauce)
Spread about 1/2 cup your favorite pasta sauce over the dough (go with a sauce that doesn't have preservatives or additives - I'll post a homemade pizza sauce recipe later on).
Next spread 8OZ of shredded whole milk mozzarella over the sauce.
Then take the olives and halve about 7 or 8 for the bodies of the spiders.  Next cut some olives into strips to form the legs (spiders have eight legs if you are going for accuracy - but nobody's counting!).
Bake in the oven on the lowest rack at 475-500 degrees for 12-14 minutes give or take.  Keep your eyes on it towards the end - it can burn quickly.  Cut it right away with a pizza cutter, and let cool for five minutes.  Enjoy!

Sunday, October 23, 2011

4 Healthy Meals That'll Feed You For 7 Days: Chicken Breasts Stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese, Italian-Style Meat Loaf with Garlicky Kale Salad, Organic Nutmeg-Spiced Sweet Potato Soup and Vegetarian Spiced Split Red Lentils

1. Chicken Breasts Stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese

Gourmet  | July 1991

  • 1/4 cup minced onion
  • 2 tablespoons olive oil
  • 1/2 cup firmly packed coarsely grated unpeeled scrubbed zucchini,;squeezed dry in a paper towel
  • 2 tablespoons minced drained bottled roasted red pepper or pimiento
  • 1 ounce of soft mild goat cheese, crumbled
  • 1 whole boneless chicken breast (with skin), halved
  • 1/2 cup chicken broth

1. In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly. 

2. With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. 

3. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.

* Serve with myfoodplans Simple Sweet Potatoes

2. Tarka Dhal (Richly Spiced Split Red Lentils) 

For dhal
1/2 cup split red lentils
1/4 cup yellow split peas
2 1/2 cups water
1 tsp freshly grated ginger
2 cloves crushed garlic
1/2 tsp turmeric
2 fresh green chillies,  chopped
1 1/2 tsp salt

For the tarka

2 tbsp canola or grapeseed oil
1 large onion
1/4 tsp mixed mustard and onion seeds
4 dried red chillies
1 tomato sliced

For the garnish

1 tbsp chopped cilantro
2 fresh green chillies(seeded and sliced)
1 tbsp fresh chopped mint

1. Boil all the red split lentils and yellow split peas in water with ginger, garlic, turmeric and chopped green chillies for 20 minutes or until soft.

2. Mash mixture with a fork or potato masher until it reaches the consistency of creamy chicken soup.
 If the mixture appears dry, add water a little at a time until it reaches the desired consistency. Season with salt and set aside.

3. Heat oil in a heavy pan and fry the large onion, mustard, onion seeds, dried red chillies and tomato for 2 minutes.

4. Spoon red mashed lentils into a serving dish and pour tarka over top. Garnish with fresh cilantro, green chillies and mint and serve.

3. Italian-Style Meat Loaf
with Garlicky Kale Salad 

1 1/2 pounds 92% lean ground beef

1 cup fat-free tomato-basil pasta sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/2 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1/2 teaspoon dried basil 
1/2 teaspoon dried oregano 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
2 large egg whites 
Cooking spray 
1. Preheat oven to 350°. Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. 
2. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. 
3. Let stand 10 minutes. Cut loaf into 12 slices, serve and enjoy!!!



Garlicky Kale Salad

(Inspired by the Whole Foods salad bar)


  • 1/2 bunch raw kale (washed, de-stemmed and dried)
  • 1 T tahini
  • 1 T water
  • 1 T lemon juice
  • 1 T liquid aminos (tamari or soy sauce would work too)
  • 2 T nutritional yeast
  • 1 tsp. minced garlic (1 -2 cloves of garlic)
  • sesame seeds, to taste as garish (optional)
  1. Break kale into bite size pieces and place in a large bowl.
  2. Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
  3. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
  4. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable – particularly for those who are skeptical of eating raw kale.
  5. Sprinkle on some sesame seeds before serving if so desired.
 Recipe found on

 4.  Organic Nutmeg-Spiced Sweet Potato Soup

1 tbsp olive oil or grape seed oil
1 large yellow organic onion
3 sweet potatoes
2 yukon gold potatoes
1 turnup
1/2 cup heavy whipping cream or coconut milk
6 cups chicken broth
1 tbsp agave
1 1/2 tsp fresh ground nutmeg
2 tbsp organic butter
sea salt and fresh ground pepper to taste

1. Peel and cut potatoes and turnip and set aside. Chop onion while oil is heating in a soup pot. Add onion to oil and sate for 5-7 minutes. Add cut potatoes and turnip and cook for 1 minute. Add broth, bring to a boil and simmer for 20 minutes.

2. Puree vegetables with broth in batches. Return soup to pot, heat at low temperature and slowly stir in cream, brown sugar, nutmeg, butter and salt. Serve and enjoy a true taste of fall!!!

Tuesday, October 18, 2011

Gainesville Food: Top 5 Finds

Let me just preface this list by stating that I absolutely love my fare city as much as I love punning. I have now lived in Gainesville for over 10 years and in that time I've heard Gainesville called many things from "...the Berkley of the South" to "...just like Austin in the 70's". I disagree with these limiting descriptions, and consider that Gainesville is a little patch of green heaven filled with democratic, enterprising individuals not the least of which are our local restaurateurs.
 My family and I exclusively dine at locally owned and operated restaurants around town. It's just one small way we chose to give back to this fine city. I suggest that whether you're a native or a recent transplant you take my suggestions locally. It stands to benefit your town, your health and ultimately your wallet.  Okay, lecture it top 5 local restaurants:

1. The Lunch Box: Right smack in the center of Bo Diddley Plaza. Open air, open seating and cute as a button. The outdoor eatery not only looks sweet, it can deliver the goods. From absolutely devine soups that any five star chef would envy, to most incredible home-made corn dog you've ever had the privilege of devouring - not that I would know:)

Favorite Menu Item: Ginger Curry Carrot Coconut Soup (Menu Special)
Price: around $4
Guilty Pleasure: Home-made Corn-Dog
Price: $2.75
For a complete menu check out

2. Civilization: Finally an attempt to make a formerly hipster infested hang-out into a very beautiful and progressive restaurant quite worthy of it's name. Civilization is primo! From the soups right down to the water buffalo burger(real free range buffalo from our little neighboring town of Archer).  The fries are even better than the burger which is nothing short of outstanding! Civilization has it down..a-mazing food, beautiful architecture, great lunch menu and lunch menu prices. Best of all this place is a restaurant co-op which means that your server is also part owner. You don't ever have to worry about having an aloof server here. Try to avoid dinner..too much of a mark-up there.

Favorite Menu Item: Free Range Water Buffalo Burger
Price: Under $10
Guilty Pleasure: Home Fries with dipping sauce
Price: comes with your $10 Buffalo Burger

3. Chopstix: What can I say about this place. Well, for starters, it should be listed as #1. Mr. Lee and his beautiful wife have been charming me back in here for years. Their menu is extensive, their food is NOT expensive, their portions are enormous and the staff..well, let's put it this way, I would gladly sell something dear to me before I tipped under 20% here. Staff is stupendous! They give great menu suggestions and are very precise about describing dishes(which must be hard to do with such an extensive menu to memorize) and their smiles are contagious. Good times are had by all at Chopstix!

Favorite Menu item: Lemon Grass Chicken
Price: $9
Guilty Pleasure: Salt and Pepper Squid
Price: Market Price(around $12)

4. Sabore :  If like me, you can appreciate art in culinary will be a sincere pleasure to dine at Chef Willy Hernandez's fun, hot, and elegant Tioga restaurant. I've personally celebrated several birthdays and anniversaries there in the last few months. This place has a sizzling atmosphere, a diverse menu (which blends flavors from Japan, Italy, Spain, Peru etc) and impeccable service! I recommend Sabore whether you're having a casual lunch with friends or you want to make your out-of-town guests jealous. Important Note: Don't skip dessert here..I highly recommend the appropriately named "the funk"(chef special tiramisu / chocolate heath bar / blueberry sauce) and dulce de coco (a Dominican dessert made from shredded coconut, evaporated milk, vanilla, cinnamon - think coconut rice pudding without the rice!)


Favorite Menu Item: King Salmon
Price: $13
Guilty Pleasure: Dulce de Coco
Price: $8

For the complete menu, pictures of their culinary masterpieces and the best restaurant website I've seen in months check out

5. Satchel's: A destination, not just a restaurant. If not for their ever so extensive and quite impressive beer collection, go for the art... Found art, hip mamas, and some seriously yummy Satchel's salad, not to mention Lightnin' Salvage is my favorite venue in town. Just behind the pizzeria is a cute little open-air seating area/music venue. You may just order a pizza and sit out at the Salvage with the kiddies taking in some great sights and sounds. Let them go for a romp in the playground while you're taking in the tunes or playing bocce ball with friends out back at Satchel's very own bocce court.

Favorite Menu Item: The Satch Salad
Price: $6.50 (feeds 2-4)
Guilty Pleasure:  The Major (a pizza with pepperoni, sausage, mushrooms, green peppers, onions, and black olives)
Price:  $5.75/slice  $20.00/medium pie

Other Gainesville restaurants that make my inner fat-kid smile:

For Jazz, Most interesting bathroom and Mark's Famous Sunday Brunch: Leonardo's 706
For a Taste of the Town and to meet the coolest kids in town(cause they all work here): Leo's
For a Latin-Inspired weekend lunch with friends: Emiliano's
For celebrating your birthday(if your friend's are paying): Dragonfly
For the best hot sauce and Cuban sandwich in town: Fruitanga
For a great bar, amazing food, interesting art and mid-century modern furniture to boot: The Top
For the best pancakes, salmon eggs benedict, their very own chocolate cinnamon infused coffee roast you might be tempted to trade your roommate for: Ivy's Grill 

Sunday, October 9, 2011

What we're having for dinner this week: Pea Soup topped with Prosciutto, Salad Nicoise, Mushroom and Sausage Ragu, Maple-Glazed Salmon with Mixed Lettuce Pear and Goatcheese Salad, Baked Buffalo Chicken Thighs with Cheesy Squash Cassarole, Fall Vegetable Curry and Simple Savory Italian Chicken and Escarole Soup

1.  Gordon Ramsey's Salad Nicoise

  Photo taken by Kris Callen
2. Pea Soup with Garlic topped with Prosciutto  

2 tbsp butter
2-3 garlic cloves
8 cups frozen peas
5 cups chicken stock 
4 slices prosciutto roughly chopped

1. Heat butter in a medium soup pan and add garlic. Fry garlic gently for 2-3 minutes(be careful not to brown). Add peas and and cook down 2 more minutes. Pour in stock and bring the soup to a boil. Reduce heat and simmer uncovered for 5 minutes(or until peas are tender).
2. Remove soup from heat and let cool at room temperature for 10 minutes. Transfer soup in batches to blender and puree. Return to soup pot and warm prior to serving. Season soup with salt and black pepper to taste and garnish with chopped prosciutto.

3. Fall Vegetable Curry 

1 1/2 teaspoons olive oil

1 cup diced peeled sweet potato 
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion 
2 teaspoons Madras curry powder
1/2 cup organic vegetable broth (such as Swanson) 
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro 
1/2 cup plain 2% reduced-fat Greek yogurt

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro and spoon over top brown rice.

4. Maple Glazed Salmon with Mixed Lettuce Pear and Goat Cheese Salad

Saturday, October 1, 2011

Dorn's Is A Wine Enthusiast's Dream Come True

As I stepped into the cool, dark store nestled in the Fresh Market, Upper Crust, Northwest Seafood plaza off 16th and 43rd, I saw a welcoming familiar smile greet me. It was Randy, long time employee and expert wine enthusiast. Randy has been working for Dorn's for quite a while now. Whether you are a novice wine drinker or a seasoned sommelier, you will never be disappointed by his vast knowledge of the wines they feature from around the globe. Cheese, fine meats and olives are also in abundance here.  But of all the things precious about Dorn's,  I most enjoy listening to Randy's florid descriptions and knowing that regardless of what he selects, my guests are sure to enjoy.  Don't worry about snobbery either, even though his knowledge is vast, Randy is not going to turn his nose up to you for selecting a price point of $10 or under. On the contrary, he usually patiently explains why some $8 bottles can rival some of their pricier selections.
So, if you're looking for wine, great service and a way to support local commerce, do yourself an immense favor and stop at Dorn's!