Sunday, September 4, 2016

All Slabbed Up





My taste bubs were absolutely delighted Friday evening. We discovered All Slabbed Up in Leavenworth Kansas.

The place doesn't look like much. 60's style Diner seating mixed with high tip tables and chairs that seem to be in need of painting.  The are miniature dollar bills pinned to the walls. Also there is a medium sized deck for outdoor dining.

The menu is simple with country and Western sounding names like The Duke, Silverado, campfire taters and tumble weed tater tots. 

The menu has the usual, sandwiches, ribs, brisket and the famous KS burnt ends.
The serve soft drinks and Boulevard Ale.. it's a  local favorite, brewed in KC.
We had the Silverado with campfire taters. 

What came out was a plastic basket full of French fries with grilled onions and a pulled pork sandwich topped with not creamy Cole slaw and a bun the barely covered a full third pound of meat and cabbage.

The last time I had something this good my uncle had smoked the pork and seasoned it with his "secret" sauce. I think bourbon in involved.
First bite and I was in love. The pork was smoked, tender and just a little tangy The Cole slaw was still crisp.

There was two sauces. One was mild not too sweet, and the other had a kick. But be prepared the heat sneaks up on you, so have your drink close by.
Just a note on bar be que sauce, sometimes Kansas City style sauce can get too sweet depending how much brown sugar or molasses is added. 

So all in all they get a 10. I will be back. Next time maybe we'll get the Duke.

Wednesday, August 17, 2016

Still learning

I am finding it interesting just how much of something I can eat before feeling ill. Just a small amount butter, and my nose runs. I woke this morning a little itchy and my nose running-- back to the Benadryl.
 
Of course I'm not sure if wasn't the potato that caused my issue. Potatoes are in the nightshade family, and do cause trouble for some people. .
 
So still trying to figure it out.
 
Here's a new recipe for Lemon Chicken. Yum. 
 
3 chicken breasts pounded out
2  cloves of garlic minced
1/3 cup lemon juice
1/4 cup capers
2 tablespoons olive oil
Sea salt
 
In a large skillet heat to medium heat, add the olive oil. 
Add the chicken and salt and pepper.
In five minutes turn over, add the garlic and lemon juice. Cook another three minutes add the capers.
Finish cooking until done, a other 3 minutes. 
 
 

Monday, August 15, 2016

A New Direction

As we travel through life sometimes we come to signs and sometimes we hit road blocks and have to reevaluate our decisions

Two weeks ago i hit one of those road blocks. I had such a firestorm of histamine running through me. I couldn't sleep. I could barely work.



This is a picture of my arm broken out with hives.  

Definitely time to reevaluate.

As I notices eating certain foods made my symptoms worse, chocolate, eggs, dairy, and some wheat products like bread and pasta. the worst was eating these in combination, like egg and cheese sandwiches. 

So a decision had to be made. If I want vibrant health, then it need to give them up.  Of course this from the girl who ate ham and cheese omlettes and chocolate chip cookies by the handful in my youth.  I have some great food memories. 

Big fear not, all is not lost, because I refuse to act like a victim in this. I have chosen to trat this new phase like a grand adventure. Exploring new options and menus. 

Another interesting observation is that my joints don't hurt as much and I'm starting to sleep better.  

So there it is a née direction, a new adventure in eating. I will be using this space to chronicle this adventure. Who knows maybe my insights mig help someone else. At any rate, today I roar like the tiger I am, because I am proud to be me.


Monday, February 15, 2016

Calabacitas

 
May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Easy delicious, vegetable  side dish. Great with  soft tacos. yum!

Ingredients


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 poblano or Anaheim chile pepper, seeded and diced
  • 2 cups diced zucchini
  • 2 cups diced summer squash
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro, (optional)

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).

Nutrition

 
Per serving: 40 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium

Monday, January 18, 2016

Hungarian Beef Goulash by Eating Well

Hungarian Beef Goulash

January/February 2008



 


This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.







Makes: 8 servings, about 1 cup each
Active Time:
Total Time:


Ingredients

  • 2 pounds beef stew meat, (such as chuck), trimmed and cubed
  • 2 teaspoons caraway seeds
  • 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 large or 2 medium onions, chopped
  • 1 small red bell pepper, chopped
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can reduced-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons chopped fresh parsley
 

Preparation

  1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
  2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
  3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.
  • Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition

Per serving: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Vitamin C (35% dv), Vitamin A (25% dv), Iron (15% dv).
Exchanges: 1 vegetable, 3 lean meat