Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Humble Feast dinner Monday - recipe for jambalaya

Sunday, March 1, 2020

Jambalaya
Photo and cooking by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at the Patty Pan in the Briarcrest neighborhood at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday March 2, 2020.

The menu: jambalaya, red beans, greens, black-eyed pea patties, and pecan bread pudding.

And here's a jambalaya recipe (serves 4 to 6, depending on how hungry you are)

2 tablespoons olive oil
4 strips bacon, cut small
2 links andouille sausage, sliced
1 onion, diced
3 stalks celery, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 teaspoon salt, or more to taste
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon dried thyme
2 tomatoes, diced
1 cup uncooked rice
1 cup stock or water
hot sauce to taste


Heat the olive oil in a large skillet. Add the bacon and sausage, and cook on medium heat until the meats are browned.

Add the onion, celery, bell pepper, garlic, salt, paprika, oregano, and thyme. Cook for about 5 minutes, until the onion is soft and translucent.

Add the tomatoes and rice, cook for a few minutes, stirring almost constantly, and then add the stock or water. Cover the pan and cook on low heat until the water is absorbed, about 15 minutes. Taste and add hot sauce and additional salt, if desired.



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Photo: Painting with vegetables

Wednesday, February 26, 2020

Photo by Lee Lageschulte

Central Market staff make vegetables into art with their beautifully stacked and arranged vegetables. There's actually a section of bright red peppers out of frame next to the green.

Photo by Lee Lageschulte

Here they are, from a different angle.

This edible art gallery is at Shoreline Place, upper level off Westminster Way by the Blue Bridges. 

Look for the distinctive silo in front of the store. And plan to stay for lunch - the self-serve restaurant is at the east end of the store (vegetables at the west) and the food is terrific!





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Chocolate dipped potato chips and food as gifts at Central Market

Wednesday, December 18, 2019


Central Market on the upper level of Shoreline Place, off Westminster Way, has a culinary resource center at the back of the produce section, where they have samples of recipes you can try that are made with food from the store.

This week's line up starts with chocolate dipped potato chips. Thursday and Friday's dishes come with recipes - just click the link.

The rest of the week is aimed at the holidays.

Monday and Tuesday are particularly interesting with selections of foods suitable as gifts. Perfect for people you don't know well or don't know what to buy for.

DEC. 18-24, 2019

Here’s the lineup for demonstrations at the Culinary Resource Center. The kiosk (in Produce) is staffed 10am - 6:30pm six days a week (9am - 5:30pm Sundays) with occasional sampling from noon to 4:30pm.

Wed, December 18  Chocolate‑Dipped Potato Chips
Thur, December 19 Roasted Leg of Lamb with Pomegranate Glaze
Fri, December 20   Pear‑Cranberry Yogurt Pie
Sat, December 21   Specialty Meats and Cheeses Fresh from our Deli
Sun, December 22  Our Favorite Holiday Treats from our Bakery
Mon, December 23 Sample Our “Food as Gifts” Selections
Tues, December 24 Sample Our “Food as Gifts” Selections



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Our Foods, Our Stories - Tuesday at Richmond Beach Library

Sunday, December 1, 2019

Ruby de Luna, KUOW
Photo from Creative Commons

Our Foods, Our Stories - Tuesday, December 3, 2019, 7-8pm at the Richmond Beach Library, 19601 21st Ave NW, Shoreline 98177.

Food sustains us and delights us. It’s also an expression of our identity. Our region’s bounty has inspired dreamers and entrepreneurs. Their creations have put Washington on the culinary map. 

But food also touches many aspects of our society: health, economics, politics and agriculture.

In this talk, KUOW's food reporter Ruby de Luna looks at some of the people who are inspired by food and use it to follow their dreams, or to engage their neighbors for social change.



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Thanksgiving: What's for dinner?

Thursday, November 28, 2019

Photo by Jacob Metcalf


What are you having for dinner this Thanksgiving Day?

Pictured above is a roasted tofurky - a Thanksgiving main dish for vegans and vegetarians, made from flavored and molded tofu, stuffed with dressing.

Photo courtesy Santa Fe restaurant in Richmond Beach


How about tacos? This particular platter comes from the Santa Fe restaurant on Richmond Beach Road in Shoreline.

Turkey dinner at Lake Forest Bar and Grill

Traditional turkey dinner is still available at the Lake Forest Bar and Grill in Town Center on Thanksgiving Day from 12pm to 7pm. Call for dine in or take out 206-364-1261. Here's the menu.

I imagine that some of our Chinese and Korean eateries are open Thanksgiving as well.

And don't forget the Ronald Cafe Thanksgiving dinner.

Cook your own, buy out, or let someone else host - I hope you are all warm and well fed this Thanksgiving and that no one comes to blows over political discussions!

--DKH



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Locally owned grocery stores open on Thanksgiving

Wednesday, November 27, 2019

If you need something last minute on Thanksgiving, our two locally owned stores will be open until 4pm.



Central Market - open 7am to 4pm
Current ad
You can still buy Thanksgiving dinner for 6-8 people, with leftover! but you should not wait.
Central Market is located at N 155th and Westminster Way, just west of Aurora. Facebook page.



Ballinger Thriftway - open 6am to 4pm

Ballinger Thriftway, is on Ballinger Way just east of the I-5 interchange.
Current ad

Judging by all the ads, most people run to the store to get cheese and cracker platters. Ballinger Thriftway has wonderful cheese and their Facebook page features the cheese of the week.



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Thanksgiving Wednesday at the Senior Center

Saturday, November 23, 2019

Come to the Shoreline/Lake Forest Park Senior Center for a delicious holiday meal next Wednesday, November 27, 2019, from 11:45 - 1pm.

A wonderful Thanksgiving Feast of roast turkey, stuffing, mashed potatoes with gravy, green beans and cranberry orange relish AND pumpkin pie will be served.

Cost is $4 if the diner is over 60, and $10 if under 60.

Join in the fun festivities at 18560 1st Ave NE, Suite #1 in Shoreline. Free parking.




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Free Thanksgiving Dinner at Ronald Commons Café

Friday, November 22, 2019

Thanksgiving at Ronald Commons Café


Ronald Commons Café will host a FREE complete sit down Thanksgiving Dinner from 4 - 6pm on Thanksgiving Day, November 28, 2019.

Ronald Commons Cafe is a Dale Turner YMCA meal program hosted at Ronald United Methodist Church 17839 Aurora AVE N with volunteers from five area churches.

All are welcome.



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Humble Feast Monday - plus recipe for Stuffed Delicata Squash

Sunday, November 3, 2019

Squash
Photo by Debra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at the Patty Pan in the Briarcrest neighborhood at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday November 4, 2019.

The menu: Stuffed squash (omnivore and vegetarian), scalloped potatoes, roasted carrot hummus with homemade crackers, stewed chickpeas with leeks, and apple slices with salted caramel.

Stuffed Delicata Squash (makes 6 servings)

3 medium-size delicate squash
1 teaspoon olive oil, divided
1 tablespoon high heat vegetable oil, such as sunflower or grape seed

½ pound ground beef (optional)
1 onion, diced
3 cloves garlic, minced
1 teaspoon chopped fresh herbs, such as thyme, tarragon, or chives
1 teaspoon salt

1 cup cooked rice, white or brown
1 cup lentils, cooked or canned

½ cup chopped parsley
½ cup crumbled queso fresco cheese (optional)

Preheat the oven to 375 degrees Fahrenheit.

Cut the squash in half lengthwise and scoop out the seeds. Brush the halves in olive oil, arrange them face down in a baking dish with half an inch of water in the bottom. Bake until fork tender, about 30 to 40 minutes.

Meanwhile, heat the high-heat vegetable oil in a medium-size skillet. Add the beef, cook until just browned, about 5 minutes, and then add the onion, garlic, herbs, and salt. Cook for 20 to 30 minutes, adding a little bit of water if it starts to stick. For the vegetarian version, simply start with the onion and garlic, and you can use olive oil instead of a high-heat oil.

Mix the cooked meat with the rice, lentils, and parsley. For the vegetarian version, mix the seasoned onion and garlic with the rice, lentils, and parsley. Spoon this mixture over the baked squash halves, pressing it down and rounding the tops. Sprinkle with queso fresco, if desired.

Return the stuffed squash halves to the baking pan and bake until heated through, about 10 minutes.



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Humble Feast Monday - plus recipe for Patty Pan’s Famous Hot Sauce

Monday, September 9, 2019

Photo by Devra Gartenstein
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm at 15550 27th Ave NE, Shoreline 98155.

Reservations appreciated (and you get a discount if you prepay!)

This month's dinner is Monday September 9, 2019.

The menu: a taco bar this month with house-made tortillas, beans, rice, chicken, slaw, homemade salsas, and whatever vegetables come our way!

Patty Pan’s Famous Hot Sauce (makes 2 cups)

The trick to this hot sauce is to make it as spicy as you can without letting the heat drown out the other wonderful flavors. If you use a variety of types of chiles, you’ll get layers of chiles flavor.

1 pound ripe summer tomatoes

1 pound mild chiles, such as Anaheim's or poblanos

¼ pound hot chiles, such as jalapeños or serranos (or fewer if you’re using extra hot varieties, such as habaneros)

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

Preheat the oven to 425 degrees Fahrenheit. Rub the olive oil on the chiles and arrange them on a baking sheet, along with the tomatoes. Roast until the tomatoes are very soft and the chiles are starting to brown.

Remove the cores from the tomatoes and the stems from the chiles. Transfer them to a food processor, along with the vinegar and salt, and puree until smooth.

--Devra Gartenstein



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Home grown, home canned pickles for sale at Callahan House

Friday, September 6, 2019

By Jael Weinberg
Aegis at Callahan House

I thought your readers might like to see the homegrown pickles we made at Callahan house!

We grew FIFTY POUNDS of cucumbers in our garden this year! With the first 25ish pound harvest, we made bread and butter and dill pickles.


With the second harvest, we are making real fermented pickles as part of my group called Science and a Snack where I give a mini science lesson and then we make a snack that demonstrates that scientific property.

(Our first was on thermodynamics and then we made ice cream in a bag with rock salt).

We are now selling these pickles at our concierge desk, with all the proceeds going to Alzheimer’s and Dementia research.

It has been such a fun journey - I am a gardener and artist trying to bring back old school artisan craftswoman-ship to my generation, and working with these residents who collectively have probably canned an Olympic size swimming pool’s worth of produce over their lifetimes.

I teach them the science behind why preservation methods work, and they teach me the ways their mothers and grandmothers practiced the alchemy of taking fruits and veggies from the garden and turning them into memories.

Callahan House is located at 15100 1st Ave NE, Shoreline 98155. It is designed specifically for our residents with memory loss due to Alzheimer’s or other forms of dementia.



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Eggplant is misunderstood, but it doesn't have to be

Thursday, September 5, 2019

From the Shoreline Farmers Market

We've all had eggplant that wasn't, let's say, texturally appealing. 

That's probably because it wasn't cooked with care. Eggplant can be a delicious meat substitution or a fantastic side dish. 

It is a versatile vegetable - it can be baked, fried, mashed into a dip, roasted, grilled, stuffed, or braised. 

There are a few key things to keep in mind when preparing eggplant: 
  1. Embrace the char - burn it! Charring the outside creates a deep smokey flavor that will win you over! 
  2. Don't forget to poke holes in the flesh if you're cooking it whole. If you don't, it could burst.
  3. Make sure to salt generously and drain if you're cooking eggplant slices. This helps to reduce bitterness and creates a firmer flesh.

My go-to eggplant dish is Eggplant Parmesan with Bread Crumb Topping. It's simple and a crowd pleaser (it has gooey cheese- so yea). If you're looking to for an easier introduction to eggplant try this Roasted Eggplant Baba Ghanoush recipe from Bon Appétit.

Fresh this week: Eggplant - Peaches - Corn - Fresh Basil - Watermelon - Kale - Peppers - Parsley - Garlic - Blueberries - Garlic - Sunflowers

Stop by the Shoreline Farmers Market this Saturday, September 7, 2019 to pick up some eggplant for your next summer dinner.

Upper level Shoreline Place, Westminster Way and N 155th in Shoreline, near Central Market. 10am to 3pm.





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Sweet Alchemy ice cream cart at Downtown Ridgecrest this Friday

Life is short - eat dessert first
Sweet Alchemy at the Ridgecrest Pub Friday
The locally owned Sweet Alchemy ice cream cart returns to the sidewalk in front of Ridgecrest Public House this Friday, September 6, 2019 from 5-9pm. 

They are going to sweeten up the end of the first week that many of us returned to school with some back to school theme flavors. 

The regularly scheduled food truck that will also be on site this Friday is Dojotogo, a "Chino Latino" fusion truck in the same culinary family as the three brick and mortar restaurants Bar Dojo, Mar-ket, and Salt and Iron, all in Edmonds. 

Ridgecrest Public House, 520 NE 165th St, Shoreline 98155 is open 2pm - 12am on Fridays. 

The pub is 21+, and alcohol must stay on premises, but there are picnic tables adjacent to the pub patio that are all ages.

The full food truck menu for this month is on the Ridgecrest Public House website.


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Free cooking workshops begin Aug 22

Wednesday, August 14, 2019

The cooking workshops at Shoreline United Methodist Church begin Thursday, August 22, 2019 at 7pm.

The workshops are free and focus on dishes that can be prepared in 30 minutes or less.

Each class is independent of the other classes: Main Dish, Pasta, Appetizers/Desserts, and Side Dishes.

Workshops are geared for the independent adult.

To sign up call 206-363-3040 and leave name, contact info. Or e-mail contact information to info@ShorelineUMC.org

Space is limited.

Shoreline United Methodist Church, 14511 25th Ave NE, Shoreline 98155.



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Lake City Summer Festival and Parade Saturday, August 3

Sunday, July 21, 2019


Lake City will hold its annual summer festival and parades (three of them!) on Saturday, August 3, 2019. Lake City has been holding this summer event since 1950, as part of the SeaFair celebration.

There are three parades, a salmon BBQ, beer gardens, car show, drone racing, dancers, artists, crafters, family fun zone, and a free movie about Chief Seattle's daughter!

When twilight arrives, the parades down Lake City Way begin. There’s the Rotary of Seattle NE kid’s parade at 6pm; the Original Dog Parade at 6:30pm; and The Seafair Grand Parade at 7pm, featuring all you favorites - Drill Teams, Marching Bands, Clowns, Pirates, and more.



And with the expanded parade route, there will be more majestic floats from all over the PNW!

Bring your chairs and enjoy the show.

Lake City shares a border with Shoreline and Lake Forest Park at NE 145th. The heart of Lake City and where most of the events take place is around NE 125th. Be sure to check the map so you don't miss anything!

Parking is a challenge, so they run a shuttle service in to the events.

Lots of information on their website.


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Free summer meals for kids and teens

Monday, July 8, 2019


It's that time of the year again: free summer meals all summer long! 

This summer, free, healthy meals for children and teens 18 and under in King County are just around the corner. 

No child should go hungry in summer when school meals are not an option. 

Participating parks, libraries, community centers, schools, and more offer a combination of breakfast, lunch, and morning or afternoon snacks. 


Community summer meal programs are open to all families without paperwork or registration — just drop on in! Many sites offer arts and crafts, games, and hands-on educational activities to keep kids active and engaged; there is something for everyone! 

Come join us and enjoy a meal and have some fun!

To find the nearest site visit FreeSummerMeals.org, call 888.436.6392 or text “Food” to 877-877. 

Hope to see you there!



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