Beef Fajitas

So, it’s summer and you’re looking for a quick easy summer meal?  This is a one pan meal that you can cook as fast as you can brown the hamburger (almost). I guess you could say this was my experimentation when I got tired of buying those premixed taco seasonings…If you’re going low carb skip the tortilla and make a fajita salad out of the fixings. Just add lettuce to a plate and top with fajita beef and fixings.

Beef Fajitas

  • 2 tablespoons olive oil
  • 1 pound good quality hamburger
  • 1 red or orange pepper, sliced/julienned
  • 3 cloves garlic, minced
  • 1 medium onion, sliced/jullienned
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • sea salt and pepper to taste

Fajita Fixings:

  • tortillas
  • shredded cheese
  • sour cream
  • Guacamole
  • salsa

Brown the hamburger and onion with the minced garlic in a large frying pan with olive oil. When hamburger is about 1/2 cooked add sliced (in strips/julienned) pepper and onions. After meat is thoroughly cooked and brown (vegetables will be tender), drain meat mixture, if necessary. Return meat mixture to low heat and add cumin and chili powder and mix thoroughly.

Heat tortillas with shredded cheese in the oven (on baking sheet) until cheese is melted. Remove immediately and add fajita beef and vegetables. Add toppings and serve immediately. Serves 4.

Source: Jackie Mack, Lingonberry Lane.

 

 

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Raspberry Jam Time

In Oregon we are still enjoying berry season and we are now on to the raspberries and blackberry varieties. I am not sharing a recipe today, I’m just sharing inspiration to get on out there, if you haven’t already and procure a 1/2  flat (or full if you make a lot of jam or want extras) of raspberries or blackberries and make up some jam. A 1/2 flat made 14 small jars of jam. We happen to have extra freezer space so I’ve always made freezer jam. I really love the uncooked raspberries with the fresh flavor. It’s a delicious way to extend berry season throughout the year. And a jar of jam makes a great hostess gift any time of year. I recommend making jam if you haven’t before. Go buy some berries, canning jars with lids, pectin and sugar and follow the recipe in the pectin box to a T. You can get some low sugar varieties of pectin for a more natural, less sugary flavor. Whatever you choose it’s going to be yummy!

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Raspberry Blueberry Crisp

This red, white and blue themed goodie is for those of you who can still bake in your homes this 4th of July. For those of you experiencing high temperatures and humidity, you’ll have to wait on making this treat but how about fresh raspberries and blueberries on vanilla ice cream for your 4th of July treat? I bought fresh raspberries and blueberries at a stand yesterday and really wanted to make a crisp because they are always best with fresh berries.

This recipe is adapted from the July/August Whole Living magazine. It is a nice change from my usual crisp recipe using coconut oil, less sugar and almonds. When you top this crisp with ice cream it gives you all the sweet you need and the ice cream accents the tart yummy fresh berries.

Raspberry Blueberry Crisp

For the Topping – in a sauce pan melt coconut oil and combine rest of ingredients (except the almonds), breaking down clumps using pastry blender or fork if necessary. Toast almonds in fry pan on low heat a few minutes and mix into topping.

  • 3 tablespoons coconut oil, melted
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons real maple syrup
  • 1 1/2 teaspoon pure vanilla
  • 1 1/2 raw sliced almonds, toasted

For the Filling – combine ingredients in mixing bowl:

  • 6 cups fresh (or frozen) raspberries and blueberries – rinsed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons whole wheat flour or corn starch
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract

Grease 8×8 baking pan with coconut oil. Add filling to bottom of pan and topping to finish. Bake at 350 degrees for 40-45 minutes. Serve warm with vanilla ice cream.

Adapted from Whole Living.

 

 

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Honey Almond Mascarpone with Strawberries

When we first moved into our current home our neighbor for years in our former home brought the most yummy dessert to celebrate our first night in the new home.  It was so simple and pretty and delicious. She brought mascarpone in footed ice cream dishes topped with mixed berries, a squeeze of honey and nuts. I’m emulating that recipe into a sweet hors d’oeuvres for a summer BBQ. The dish is simple but unique in that there are no sweeteners except the drizzle of honey. I served this as a healthy option to s’mores when we had a fire pit party last summer. The 13 year old girls were enjoying the strawberries with mascarpone and asked ‘what is this?’. I replied ‘mascarpone’. ‘Mascar-yummy!’ one of them said. And yes, it is Mascar-Yummy!

Honey Almond Mascarpone with Strawberries

  • one 8 ounce tub of mascarpone
  • honey – in liquid form to drizzle
  • sliced almonds

Using spatula remove mascarpone from tub into the middle of serving plate. Drizzle honey on the mascarpone. Sprinkle sliced almonds over the honey. Wash strawberries (or sliced apples, or other fruit of choice) and arrange around the mascarpone. Serve and enjoy.

Source: Adapted from my lovely neighbor’s dessert.

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Strawberry Spinach Salad

The Hood strawberry season is in full swing in the Northwest and we have been enjoying a number of these red juicy sweet lovelies this week. You must eat them fast as they are delicate. So to celebrate strawberry season and Oregon’s bounty I’m sharing a Strawberry Spinach Salad with you that I adapted from Kitchen Witch Coaching. The salad is perfect for this time of year to enjoy fresh spinach with the most local strawberries you can find. This is a quick easy summer salad to whip up and enjoy!

Strawberry Spinach Salad

  • 1 large bunch or 1 bag of spinach leaves
  • 1 quart strawberries, washed, hulled and sliced
  • 1 avocado, sliced
  • red onion, sliced, to taste

Wash and dry spinach leaves. Add spinach, sliced strawberries and sliced avocado and onion to a large salad bowl. Top with dressing, mix and serve or serve dressing on the side.

Strawberry Yogurt Dressing

  • 1 cup whole fat plain yogurt
  • 2 tablespoons honey
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 6 fresh strawberries
  • 1/2 teaspoon poppy seeds

Put all dressing ingredients in a blender and mix until smooth. Serve right away or refrigerate.

Source: Adapted from The Kitchen Witch.

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A Taste of Tuscany

Under the Tuscan sun we walked, we talked, we ate and we drank great wines. The eight of us from Australia, Switzerland, Vienna, New York, Florida and Portland gathered again, our fourth meeting since 2006 for a 6 day walking tour through our chosen country. The first meeting in 2006 was a celebration of our fearless leader’s 40th birthday. This leader is our common friend who gathered us all together and still initiates the excursions and plans extensively so that we all get to the right place at the right time. We’ve walked the beaches of Northumberland, England and Hadrian’s Wall with a break day at Alnwick Castle where scenes from the 1st Harry Potter movie were filmed. Our second gathering was in the Pyrénées in Southern France where the highlight was a day walking the Cirque de Gavernie. Two years later we gathered in Scotland to hike the West Highland Way. Every walk has had it’s perks and all have been beautiful with incredible scenery along the way. Every walk has had it’s trials, most having to do with blisters and this walk was no different. But each time the 8 of us gather we enjoy the reunion more than the last and we enjoy the history of the challenges we’ve faced and the time to be with strong women discussing our families and our future and the trials and joys we’ve experienced in the last few years and most of all we have a lot of good laughs together and lots of questions from the locals as to how we became a group given our diverse backgrounds (i.e. Sudanese, Italian, Alaskan, Minnesotan, Swiss and Pakistani/Australian).

We began our reunion in Siena, Italy with a few of us arriving a day early so we could acclimate to the time change. We spent the first day touring the Cathedral of Santa Maria Assunta and eating a fantastic meal of ravioli with herbs and almonds. The first walking day came quickly as the last of our troops gathered on late Saturday afternoon and early Sunday we headed out. One obstacle we’ve never faced before Tuscany was the intense heat. Those of us from Alaska and Switzerland were not used to the heat but we endured and our first destination, Asciano, proved to be a lovely respite at Ristorante La Mencia where we ate on the patio and lingered into the evening.

The next day’s highlight was ending the day at Monte Oliveto Maggiore monastery to celebrate a mass with the Benedictine monks chanting in Latin. The chanting proved to be magical in promoting sleep but more importantly this was a time to connect with spirit and my roots in the Catholic Church.

My favorite hotel was by far the Hotel Dei Capitani.  Not only was Montalcino a darling village atop a steep hill we trudged up in the heat but it was worth it because the views were AMAZING from the back of the hotel!  Capitani had lovely well appointed rooms, a pool on the backside with a view and the delicious breakfast could be eaten in a bright cheery room indoors with large windows or on their deck again with the view. Montalcino was also home to my favorite wine, Le Chiuse vineyards Brunello de Montalcino. We passed Le Chuise vineyards before ascending to the village.

The biggest impression Italy made on me was the history evident in the architecture. Traveling to Europe always gives me a sense of how new the US is. Each village had a gate we would walk through, a medieval gate because the villages and towns were surrounded by stone walls (Montalcino’s were built in the 13th century). Most towns we entered we did so by climbing a huge hill…and let me tell you, these hills make a larger impression when hiking then when traveling Tuscany by car. Our route brought us from Siena to Asciano, Buonconvento, Montalcino, Bagno Vignoni, Pienza and finally to Montepulciano.

And another huge impact I brought home was the amazing countryside and views we experienced. The weather was dreamy for great views and it was obvious that Italy grows much of their own food as we saw wheat fields, olive trees, cherry trees (maybe we ate a few cherries that looked like Rainier Cherries from the Northwest) and of course many vineyards.

And then there’s the food. The best breakfasts were served with lovely plain yogurt and fresh fruit, croissants sometimes filled with apricots, cured meats and cheeses and my friends enjoyed a number of fresh espressos at each hotel. The Tuscan Orange juice was delightful and the loveliest deep red color with rich orange flavor. My favorite lunches were those that we picked up at the local deli and bakeries. One day we were craving vegetables and we had fresh tomatoes, cucumbers and red onion with deli fixins and breads. For dessert we packed paneforte, a better than fruitcake sweet treat with nuts and the best was from Siena. For dinner, the homemade pasta was amazing, although I did check out the meat selection and ate chicken and beef and the beef was generally done quite nicely although a little more red than I like it. We often ate delicious bruschetta for an appetizer done a little differently at each restaurant. My favorite dessert was panna cotta with blackberry rhubarb sauce.

I am happy to report being acclimated back to the Portland time zone, 9 hours from Tuscany, and was so happy to reunite with my family after my adventures but the memories of Tuscany will linger on and the experiences of the views of vineyards and orchards, and the tastes of Tuscany I’ll have forever as well as the friendships of those 7 women I love to meet every two years.

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Father’s Day Menu

With Father’s Day fast approaching, we know most Dads of the world always love a great meat and potatoes dinner when they come in healthy and sparkly eyed from their trip to the golf course or the baseball field on Father’s Day. You may want to buy some special beef steaks and perhaps Dad would be willing to grill those up…but if he’s like a Mom on Mother’s Day and wants to be catered to and you and your loved ones aren’t professional grill masters then here is a menu for you. You may want to go with a pork ‘steak’ for a thicker more Dad-style dinner. Enjoy and treat the Father’s in your world with love and play some ball.

Father’s Day Menu

Breakfast:  Broccoli Cheddar Omelette served with fresh seasonal fruit and bacon or sausage

Dinner:

Savory Pork Chops with Mushrooms

Baked Potatoes with the fixings – sour cream, butter and chopped green onions or chives

Caesar Salad with Lemon

Dessert: Rhubarb Blueberry Sauce served over vanilla ice cream

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A Few Weeks Away


Lingonberry Lane is going to take a vacation to a far away land leaving the family behind to scramble from carpool to carpool and fend for themselves at mealtime. I’ve told the family they’ll miss me most when dinner time approaches. But I’m letting you know that I’ll post when I return and hope to have some fantastic photos of my adventure in Tuscany walking through country and farm from village to village with my 7 ‘walking friends’ from all over this beautiful world. Our common denominator is our dear friend who I grew up with in Alaska and she has brought us together every two years – 4 times – to walk and talk and eat and love life for a week. I feel so lucky to be a part of these adventures and hope to bring you all some photos of the tour through Lingonberry Lane’s Facebook page (if I can get wi-fi in the hotels). So stay tuned and I’ll send out a lovely posting when I return in a few weeks but until then check in on Lingonberry Lane on Facebook for possible photos of the fun.

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Coconut Curry Yam Soup

I’ve been posting warm weather food for a few weeks and them wham!  The rain is back. Last night PDX was closed due to a thunderstorm (we never have thunderstorms) and my husband was diverted to Seattle and landed and then was flown back to PDX within a few hours. Thunderstorms do to Portland what snow does. It shuts us down if even temporarily. Those tough folks in the cold and humid parts of the world? They deal with this inclement weather all the time and just roll with it.

So I’m just rolling with the weather here and posting a soup recipe I got from a New Seasons nutritionist, Leah Kriewall, in a packet of ‘anti-inflammatory’ recipes. Gotta love that – we all need little anti-inflaming these days. I went to a ‘Gluten Free Living’ class at New Seasons last week. Leah was very informative, spirited and offered a great class on a gluten free life. And I loved that she offered to email this packet of recipes I’m putting in my back pocket and using again. The class was FREE and we got a coupon for 10% off a grocery trip – sweet! These classes are a great perk for those in the Portland area.

This soup was really quite yummy…for a second, when I tasted it, I thought I was sitting in one of those trendy lunch joints on NW 23rd, but then I remembered I’d just made this soup myself in my own kitchen in about 45 minutes start to finish.  It was really easy and relatively quick the way soups go. You could make this vegetarian by adding vegetable broth instead of chicken. In fact the original recipe called for vegetable broth and that’s probably a big factor in the anti-inflammatory rating. I prefer the taste of chicken broth in a soup. I must say that I got a bit overzealous on the spices and added 1/4 teaspoon of red pepper flakes. This was a zingy soup but the flavor great. I’m leaving that as an option. I wouldn’t recommend the red pepper flakes if you’re feeding young kids. The garlic, curry and ginger will be great on it’s own. So enjoy a nice soup for your inclement weather days.

Coconut Curry Yam Soup

  • 1 medium onion, diced
  • 3 cloves garlic, minced or pressed
  • 3 tablespoons coconut oil
  • 2 large carrots, diced
  • 1 tablespoon curry powder
  • 3 large yams, peeled and chopped
  • 1 quart chicken stock (or vegetable stock)
  • 1 1/2 tablespoon fresh ginger, minced
  • 1 cup unsweetened coconut milk
  • option for added spice – 1/4 teaspoon red pepper flakes
  • toppings – green onions and dollop of sour cream

Saute the chopped onions with the carrots and coconut oil in a medium sized stock pot. When the onions are translucent and the carrots somewhat soft, add the curry powder (red pepper flakes as option) and the ginger. Let cook a few more moments, then add yams and chicken stock (or vegetable stock). Bring to a boil, then reduce the heat and simmer until the yams are softened (20 minutes or so). Remove the soup from the heat, and add the coconut milk. With a hand blender purée until smooth. Or transfer soup to a standard blender and purée until smooth. Serves 4-6. Top with green onions and dollop of sour cream.

Source: Adapted from New Seasons, Leah Kriewell, Nutritionist

 

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Rhubarb Blueberry Sauce

Rhubarb is out in the Northwest markets now and I picked some up the other day thinking it’s about time for some rhubarb sauce. We enjoyed rhubarb plants at our first home and I really need to plant some here in Portland because I realize when I cook rhubarb it tastes so so good. In our home on Quantico Lane I would cook rhubarb or strawberry rhubarb sauce. But then one day I got a wild hair and added blueberries to the sauce instead of strawberries and it was really quite a divine combination. So here is the divine combination sans the sugar. I added honey instead. This is not a sweet rhubarb sauce so add more honey or sugar if you’d like.

Rhubarb Blueberry Sauce

  • 3/4 cup water
  • 1/4 cup honey
  • 5 cups rhubarb, chopped
  • 2 cups fresh or frozen blueberries

Heat water and honey until boiling. Turn down the heat and add rhubarb. Let simmer 10-15 minutes until rhubarb is tender. Add 2 cups of blueberries and simmer a few minutes until blueberries are softened. Turn off heat, cover and let set to thicken. Refrigerate after cooled. Yields almost 4 cups. Serve as topping on ice cream, plain yogurt, oatmeal, pancakes, waffles, french toast or on the side of pork. Sauce can be frozen.

Source: Adapted from Betty Crocker.

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