Ode to Curry Gold

Ode to Curry Gold at Sweetgreen
Inspired by Maya Angelou's Phenomenal Women

Fast food joints wonder where your secret lies.
You’re not processed or built to suit a ‘value’ meals size
They think you're selling healthy lies.

I say,
It’s in the reach of my warriors
The span of my long run,
The stride in my fartlek,
The curl of my biceps.
You’re curry gold
Phenomenally.
Phenomenal curry gold.
That’s you.

I walk to where you are
Just as cool as the FroYo I see
And to the fast food man across the street,
That stands or
Falls down to his knees,
His media swarms around me,
Yet tired and clogged arteries are all I see.
I say,
It’s the curry in the dressing,
And the almonds toasted just right,
The spring in my spinach,
And the joy of cucumbers so light.
Your curry gold,
Phenomenally.
Phenomenally curry gold,
That’s you.

The man himself has wondered
What I see in you.
They try hard to live without a deep fryer
But sweetened injections can’t touch
Your simple roasted chicken
When I show them your ingredients there's no mystery
They say they still can’t see
I say,
It’s within this chefs clean eating habit,
The sun on your beets,
The spice of your curry,
My healthy lifestyle complete
Your curry gold
Phenomenally.
Phenomenal curry gold,
That’s you.

Now they understand
Just why there's always a line
You don’t shout or jump about
Although sometimes your stores' music is just plain too loud
When you see me passing
It ought to make you proud.
I say,
It’s in the beep of my Garmin,
The bend of my wheel,
The prayer at my hearts center,
My choice to care,
‘Cause your curry gold
Phenomenally.
Phenomenal curry gold,
That’s you.

Recipe: Mock Curry Gold

• 2 c. spinach
• 1 small chicken breast, roasted, small dice
• 1/4 c. cucumber, small dice
• 1/4 c. pineapple, peeled, small dice
• 1/4 c. beets, peeled, small dice
• 2 T. almonds, slivered, toasted
• 2 T. cranberries, dried, unsweetened
• 2 t. evoo
• 2 t. curry powder
• salt and pepper to taste

1. In a large bowl, toss together spinach, chicken, cucumber, beets, pineapple, almonds, cranberries until combined.
2. In a small bowl, whisk together evoo, curry powder, salt, pepper and drizzle around edges of large bowl with salad. Gently fold and toss salad with tongs.

Article & Recipe: Quinoa...your Passover loophole?

Going through grain withdrawal this passover?

Here is an interesting article about the historical basis of quinoa and how it may be a loophole to passover.

And here is one of my favorite side dishes for red quinoa:

Recipe: Red Quinoa with Swiss Chard & Toasted Chickpeas

• 1 c. red quinoa, gently rinsed
• 3 c. veggie stock
• 1 (16 oz.) can of chickpeas, drained and rinsed
• 1 bunch of red swiss chard, ribs removed, chiffonade
• 2-3 T. evoo
• 1/4 c. combo of garlic, onions, bell peppers, brunoise (based on your preferences)
• 1 T. oregano, minced
• 1-2 t. sherry vinegar
• salt and pepper to taste

1. Fill a medium pot 3/4 with half water and half veggie stock, bring to boil and sprinkle with salt.
2. Bring another pot to a boil, filled 3/4 with water and generously sprinkled with salt.
3. Preheat oven to 400, when hot, place chickpeas in sided baking dish, spray with canola oil, sprinkle with salt, pepper and place in oven to bake until toasted and crispy (about 30 minutes).
4. Add quinoa to 1st pot of veggie stock-boiling water, turn down to 'gently' boil until grain just begins to sprout, about 10-15 minutes. Strain grain from liquid and set aside.
5. Prepare an ice bath in a large bowl with 1 part ice and 3 parts water, set aside.
6. Add swiss chard to 2nd boiling water pot to blanch (about 30 seconds to 1 minute), strain from pot and dump into ice bath until swiss chard is cooled (about 30 seconds), strain from ice bath, gently squeeze excess liquid from swiss chard and set aside.
7. In a saute pan over medium high heat, add about 1 T. evoo until hot and almost smoking, then stir in garlic, onions, bell peppers and saute until translucent and golden brown on edges (about 1-2 minutes) then stir in swiss chard, tossing to coat, remove from heat and dump into large bowl.
8. Add cooked quinoa to large bowl, gently toss with 1-2 T. evoo, oregano, vinegar, salt and pepper to taste.

Check out another one of our quinoa recipes here!

Recipe: Yakima Valley Featured Product

What a surprise to get this e-recipe, via vegetarian times that pays a little homage to my homeland, the Yakima Valley. The recipe is from Cafe Flora, a vegetarian restaurant in Seattle that features this cherry-polenta dish, crafted from ingredients provided by a Yakima farmer, Merv Dykstra.

I don't know Merv, but it sounds like he's been doing pretty well for a while now, supplying ingredients to many Seattle area restaurants.

The recipe is great...sweet, savory...good for an appetizer, an unusual dessert or an interesting substitute for a cheese course. When I prepared it for myself, I even bought the cherries from the Old Town Alexandria Whole Foods, which are from Selah, my hometown in the Yakima Valley.

Urban Myth: Airline Food is Bad

A recent CNN article brings to light the amazing fare of fine-dining dishes that are available to you in first class. It got me thinking about all the wonderful airline meals (yes...I said AIRLINE!) I've enjoyed in the last few years.

Myth: Everyone uses plastic sporks.

Each airline has its own china style set and sets your table (aka, tray) one passenger at a time. (US domestic flights first class carriers excluded.) Photo from the Tahiti based airline, Air Tahiti Nui.

Myth: Food isn't Good

If I am on an Asian Airline, 9 times out of 10, I will get the Asian menu option. This is still the best, most flavorful and well prepared Bim Bam Bop I have ever had! Photo from South Korean based airline, Asiana.

Myth: Will it be Chicken or Fish for your entree?

Another Asian meal option selection, where I got to enjoy tons of things that I could never possibly find in an any Asian resturant in the DC metro area. Pictured beginning from left and going clockwise: steamed rice, shark fin pudding, marinated beef and veggie stir fry, pickled veggies, etc., miso soup (in the black covered container) and braised seafood and veggies. And this was just my main course, from a 5 course dinner. Photo from Japanese based airline, All Nippon Airlines.

Myth: The only difference between first class and couch, is that the seat is bigger.

I never buy caviar. I fully admit it is the cost vs. joy. Plus everytime we fly internationally (on a non-domestic carrier) I eat so much caviar, I cannot stomach more for about 6 months. Can you see the amount of caviar on the plate? Insane! And sometimes I ask (and always get if I request) seconds. Photo from German based airline, Lufthansa Airlines.

Myth: If you don't want to go hungry, always bring some snacks for your flight.

People that don't fly internationally or on non-domestic carriers are generally surprised when I tell them I never go hungry on a plane. I always tell them they really should save up their airline miles, because a 5+ multi-course on board dinner, that doesn't include the welcome on board snack (pictured here), the snack menu or the 2nd meal service (usually a mere 3 courses) really ROCKS for foodies like me. Photo from Hong Kong based Cathay Pacific Airlines.

Celebrity Chef Thrown Out with the Cat

An Italian celebrity chef really freaked out his viewers (and the hostess talking with him on the video) the other day when he talked about how to eat and enjoy cat as a dish.

You can watch the video here and read the UK piece that talks about how the celebrity chef's show has been dropped from government run Italian TV due to viewers complaints.

Article: Culinary Show on Hilter's Favorite Foods

Professional cook Jeroen Meus of the Belgian culinary show Plat Perefere (aka, Favorite Dish) will do a show on Hilters favorite foods. The show claims "Hitler, the man, will be put in the right context" (quoted Turkey Daily News).

Click here for the article via the AP

Article: Am I Alone in Hating Baking?

The author discusses her feelings in relation to the cultural insinuation of being a 'baker' in the face of baking a cake for her kids birthday.

From Anna Maxted at the Telegraph (10/21/08)

I think my favorite quote is in relation to the picture in the article of the happy, perfect 50's wife and below the picture it says "Baking tools: whisk, mixing bowl, self-satisfied grin".

Hypocrisy: Local Sustainable Wonks Chez Panisse 'Snubs' Bottled Water but not Wine?

Evian Crimimals: The New Snob Appeal of Tap Water

by Daniel Gross

April, 26th 2007

http://www.slate.com/id/2165124/