Category Archives: October Unprocessed

The taste of home

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I am officially homeless.

I moved out of my apartment in San Diego, the adorable beach bungalow where I spent 14 crazy years. I left all of my lovely friends and my boyfriend. Most of my stuff has been sold or donated. The rest was crammed into a cargo van and hauled 2,258 miles (give or take) to my mom’s house. I am comfortable here – goodness knows it’s nice to relax after that crazy fast drive from California – and my family is great, but I literally have no home to move into.

I am still waiting on my RV; I found the one I think I want in a town nearby. It needs new tires so the owner/seller has offered to deduct half of the cost of new tires from my purchase price. I am waiting to hear from him about a new microwave he is installing, and hopefully I will be bringing my new-to-me RV here to my mom’s house this week. Then, I plan to take at least a few days to spruce it up and get it ready to hit the road — plus I gotta find a road trip buddy.

In the meantime, east Tennessee is amazingly beautiful and I am enjoying my rest here.

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Our family moved from California to Tennessee once before, when I was about 12 or 13. My mom, my sister and I were living with my grandmother in Joshua Tree, then we all moved to Cookeville, Tennessee. I had more of a culture shock moving here then I did when I was in high school and did an exchange program in Germany.

It was all so different from what I was used to seeing landscape-wise, in the high desert east of Los Angeles; but also the culture is so different in so many ways.

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The lush greenery. The churches on every corner. The super-thick, country accents coming out of the mouths of people of every age. The smoky haze hanging over the tops of the trees. The roads that make no sense. The juxtaposition of torn-up trailers with rebel flags hanging outside, and stately farmhouses with perfectly manicured lawns. The liquor laws that change every few miles … where you can’t even have a glass of wine with dinner in one county, but in the next county five miles over, you can buy anything you like. Pickup trucks EVERYWHERE.

It was like another world. As my little sister and I were getting used to changes — spending the night with friends and having homemade biscuits in the morning (which at the time seemed impossibly fancy), farm work on the weekends, and prayers in our public school classrooms — we were also keeping up the recipes that warmed our hearts no matter where we were living.

My grandma was a Scottish immigrant in the late 1950s. I don’t know much about the food she cooked when she was in Scotland, but I imagine that she thought her fancy “Macaroni Mix” was very American. It’s basically a spicy spaghetti sauce, but tossed with elbow macaroni instead of spaghetti noodles. It uses up all of the extra veggies you have in your fridge. It feeds a bunch of hungry people. It’s super chunky, and my grandma’s version had a ton of ground beef, chopped onions and bell peppers. (Because I hated bell peppers, I was allowed to remove the chunks from my macaroni mix, but I had to eat the rest.)

Somehow, this macaroni mix became a family favorite. My mom still says it was the best dish and best recipe my grandma made (for me it was her barley soup, which you can find the recipe for here). My aunts and uncle would request Macaroni Mix for their birthday meal – the one time each year they got to choose what the family ate for dinner.

The meal is obviously not complicated or expensive (in fact, I am positive that is one of the reasons Grandma made it so much), but for us, it represents everything about home. It’s warm and comforting, it’s cheap and easy, it’s wholesome and healthy.

This time moving to Tennessee, it’s temporary. It’s the same, but different. The mountains are still smoky, the trees are still a luscious green, and the sunsets are still achingly beautiful. The accents are the same. There are still churches everywhere, but there are also reflexologists. The liquor laws are still wonky, but you can find homemade kombucha and craft beer around the corner …. er, mountain.

This time, it’s “Trump 2020” flags flying outside of the rundown trailers.

The roads still don’t make any sense.

But we still have Grandma’s macaroni mix, which reminds us that we’re back home.

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Try the recipe:

Macaroni Mix

(serves 6-10)

Ingredients:

  • 1 lb. package of elbow macaroni
  • 1 lb. ground beef
  • 2-3 tablespoons minced garlic
  • 1 large onion, chopped
  • 1 green bell pepper, chopped (optional)
  • any leftover veggies in your fridge (recommended: carrots, squash/zucchini, okra)
  • 5-6 fresh mushrooms, chopped
  • 1 large (24 oz) can of pasta sauce (recommended: Hunt’s Four Cheese)
  • 1 small can of Rotel (or any kind of diced tomatoes and green chiles)
  • 1 small can of plain tomato sauce
  • 2-3 generous handfuls of shredded cheddar cheese
  • 1/2 tsp. ground sage
  • 1 tsp. oregano
  • 1-2 dashes Worcestershire sauce
  • 1-2 tsp. steak seasoning (any blend of red and black pepper, garlic, paprika)
  • salt and pepper
  • seasoned kosher salt (optional)
  • grated parmesan cheese (for topping)

Directions:

Start a large pot of water boiling and in a separate (preferably cast-iron) pan, brown the beef and diced onion. Once the meat starts to brown, add the Worcestershire, the sage and steak seasoning, and the garlic, mushrooms, and other veggies (except the cans of tomatoes/sauces). Mix thoroughly as it continues to cook.

By this time the water should also be boiling. Add kosher salt (seasoned with rosemary or other herbs if you have it) and pasta to the water, and cover the pot.

Once the pasta, meat and veggies are fully cooked, drain the pasta and add the meat/veggie mixture into the pot. Turn off the heat. Add the cans of tomatoes and tomato sauces. Mix thoroughly. (Note: depending on how “wet” you like it, you might want to add another small can of tomato sauce at this point. This is usually where I think that this isn’t enough sauce, but then I just go with it, and it comes out perfectly.)

Mix the shredded cheese, mix completely, and then taste it before adding salt and pepper as desired. Serve immediately with grated parmesan on top.

NOTE: keep in mind that this is a Grandma Recipe. The measurements are not exact, and the basics can be adapted. It doesn’t matter what type of onion you use. If you only have rotini pasta instead of elbow noodles, do it. If you prefer ground turkey to beef, change it. I prefer to make this without bell peppers because bell peppers are gross, but I have been informed by other family members that it’s not “really Grandma’s recipe” if it doesn’t have the bell peppers. Make it how you prefer to eat it!

 – – –

I spent many years in Cookeville, and later I went to college at Tennessee State University in Nashville. But I never really spent very much time in the eastern part of the state, which is where my mom lives now.

Check out my Instagram and Facebook pages for more photos! Links to the right –>

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Since this is all new to me, we took some cool drives to nearby towns. We visited Historic Downtown Jonesborough, which is the oldest town in Tennessee, and where the first abolitionist papers were published.

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It’s a very adorable town, even in the summer heat and humidity.

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We also stopped at the Nolichucky River and enjoyed the scenery …

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… on our way to Asheville, North Carolina, which is only about 50 miles away. The drive there was amazing — 40 or so miles, on an interstate, where you feel like you’re literally in the clouds. You see why they call these the Smokies.

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I will update this space soon, when I either purchase this RV, or keep up my search.

Cheers, ya’ll!

Want to help me out on my road trip? Donate to my GoFundMe campaign here. 

Grandma’s Barley Soup — and views on karmic retribution

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Once, my late grandmother and I were watching TV. I was about 13. I can’t remember the exact context of what we witnessed on the TV show we were watching, but it was basically a bad guy getting his comeuppance, by way of multiple well-deserved punches to the face.

My grandmother turned to me and said, “at some point, everyone needs the universe to kick them in the ass. Maybe it’s not an actual ass-kicking, maybe it’s just a lesson. But if you need it, God gives it to you. Sometimes right in the kisser.”

Grandma’s relationship with God, as far as I knew, was … tenable. She had converted to evangelical Christianity for like five minutes in Britain as a young woman, when she, along with millions of others, was captivated by Billy Graham. That didn’t last long. I know she believed in a higher power, but that was the first real time I had heard her speak about God that way.

I’ve thought about that a lot of times since I have been fighting cancer. Was breast cancer part of a karmic retribution? Was it karma paying me back for that time I didn’t recycle? Or maybe grandma finally having it out with me about that glass punch bowl I broke?

Grandma had a lot of interesting views about karma and dying – she once famously said that if she were ever told she had months left on earth, she would make a list of people she hated — even though I doubt she could count the number of enemies she had on one hand.

And being a murderous, avenging cancer patient kinda has a ring to it. (It would probably make a good movie (*Copyright!) —  but now that it’s happening to me, it’s not how I would have imagined it.

It’s heartbreaking. I have to leave my friends, my boyfriend, my family and my cat (not necessarily in that order). I have time to say goodbye, which is great, but also excruciating. 

It’s momentous. What if everything I read about heaven and hell is actually true? What can I do in my last months to really make the world a better place?

It’s stressful. I have to clean out my apartment, and sell or give away nearly everything I own. I have to find an RV that’s relatively small and easy to handle, yet within my price range.

I have to plan to die.

The last thing I want to waste my time on is hating someone and making my last days all about them instead of me. I know it sounds selfish, but if there’s anytime to say “hey, this is what I WANT so I am making it happen no matter what,” it’s now.

Knowing your time is short – but not knowing how short – is really difficult. Moving is stressful under any circumstances. Travelling the country is hard to plan under any circumstances. Preparing for your imminent demise adds a whole nother layer of weird.

And the clock is ticking.

Maybe I will be dead in six months and none of this will matter. But I can’t help feeling like I have to hit the road. Like, as soon as possible.

At this point, I am frustrated. It feels like that time before a plan comes together, when you feel like maybe you made a mistake in undertaking this huge project. Sometimes that part comes right before everything works out perfectly. Sometimes this part comes right before it all blows up in your face.

Either way, I have to be out of this apartment in just over a week. If I don’t get an RV in the next couple of days (I have a good feeling about one I am going to go see in the morning), I will be taking my stuff to my mom’s house in Tennessee, and then starting my RV search from there. I should be able to find something for a better price there, too.

But that’s Plan B. Plan A is still to hit the road in 8 days, in an RV that I currently do not have. Both seem pretty terrifying.

I don’t know if this stress and insanity is life kicking me in the teeth. I don’t know if cancer coming back, this time with a vengeance, is some sort of karmic retribution for something I did in a past life (or even God forbid, in this one). I don’t know why this is happening to me.

But I know I have to make it count for something.

My grandma was a strong, and slightly crazy, woman. She had left her home country of Scotland at barely 18 years old, escaping an abusive husband with a two-year old (my mother) and an infant. She raised 6 kids on a budget while working full-time and running a household. She doted on her grandchildren and became a Quaker late in life. If anyone knew the value of life, it was Grandma.

I hope that, for her sake, I can take this punch to the chin and remain standing.

Grandma was also an amazing cook. The last week before I went to the hospital, I was craving a big bowl of hot soup, so I adapted her barley beef stew for the Instant Pot. It was a great, hearty meal (actually many, many meals), and it in the IP, you can make it in the summer without heating up your kitchen too much.

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Grandma’s Barley Soup

(adapted for the Instant Pot)

  • 1 lb. ground beef
  • 1 lb. fresh mushrooms, sliced
  • 6 oz. dried pearl barley (about half a bag)
  • 1 large white onion, diced
  • 2 stalks fresh celery, diced
  • 2 large carrots, diced
  • 2-3 tbsp. (minimum) diced garlic
  • 2 tsp. dried thyme
  • 2 tsp. dried rosemary
  • 2 tsp. paprika
  • 1 tsp. cumin
  • salt and pepper to taste
  • 1 liter water*
  • 2 tabs of beef bouillon or Bisto**

Put the Instant Pot on the sauté setting and add the onions, garlic, celery and carrot. Once the vegetables are slightly cooked (2-3 minutes) add the beef and brown thoroughly.

Turn the Instant Pot off, and add the spices, mushrooms, bouillon, barley and water. Mix thoroughly. Note: you do not need to pre-soak the barley; the Instant Pot will do all of the work.

Place the lid on the Instant Pot, and make sure the vent is closed. Set on High Pressure for 45 minutes. Release naturally.

*You may need to add extra water or broth at the end, Grandma always made a soup like a stew, and a stew practically like a casserole. It’s gonna be thick.

** Grandma was British so she loved Bisto, which is a popular brand that gives a particular flavor. It’s not as easy to find in the states, so any beef bouillon is perfectly fine for this recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chillin at Jimmy Carter’s

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I think I have found my new favorite Mexican food spot, you guys. They’re authentic, they’re classy, and they’ve got lots and lots of soups. What more could you want?

This past week, I finally got to check out Jimmy Carter’s Mexican Café in the Hillcrest/Balboa Park neighborhood. It’s been there for decades, but I am behind; I know. I had no idea what a great place I was missing. The service isn’t just great; the servers treat you like you’re a guest in their home … because you practically are. Most of Jimmy’s employees have been working for him for decades. It is quite apparent that everyone there loves their jobs, and loves Jimmy himself.

The food is ALL homemade. It is ALL authentic. It is ALL Jimmy Carter approved. But for me, the best part is the soup list.

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Albondigas (meatball soup)

There are four soups that are on the permanent, daily menu – Creamy Black Bean, Chicken Tortilla, Albondigas, and Chicken Pozole.

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Green chicken pozole

There is menudo every weekend.

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But that’s not all! Every day, the chef picks 2-3 more soups to have on special that day (Check out Jimmy Carter’s Instagram page for daily special announcements). There are over two dozen rotating soups, from calabaza y elotes and caldo de res, to Mexican clam chowder and spicy pork guerrero.

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Chicken tortilla soup

Their soup list is INSANE. I managed to escape with their internal soup list, which details the ingredients and garnishes for each one.

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I mean, right?! And this is just the soup list.

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I’ll take one of each!

You could eat here every day for a month and never have the same meal twice. I love it!

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In addition to the albondigas and green chicken pozole, I also checked out some delicious wet tacos (above) and some mini quesadillas (below) stuffed with chicken and carnitas.

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I also would be remiss if I didn’t tell you about their sauces.

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Every item on the menu can be topped with one of their handmade and super-authentic spicy sauces.

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I got to try them all, and I think the Tlaquepaque is my favorite. I see why it’s the most popular … it’s creamy and spicy and good on literally everything.

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There is literally nothing I would not like to eat with this sauce, but Jimmy himself recommends the cheese enchiladas with this gorgeous stuff on top.

Don’t forget the drinks and dessert! In addition to a super-huge menu of authentic Mexican cuisine, Jimmy Carter’s offers a fun assortment of cocktails and other drinks. As you know, I recently discovered the beauty of the tequila mule for myself, so I sampled JCMC’s mezcal mule.

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Outstanding!

And, although I was definitely slowing down by this point (those soups were so good I was licking the bowl), I had to sneak in a few tastes of the coconut flan.

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All in all, I am so glad I finally visited. I will definitely be back to try more of those amazing soups and sauces.

Instant Pot Mexican Food Night

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If you have an Instant Pot, you probably already know about all of the amazing things it can do, and all of the ways it makes cooking for your family a little bit easier. My boyfriend had a special request for dinner last week, so I used my IP to make it happen.

First, being that we both live in San Diego, we eat tons of Mexican food. There is a taco shop on nearly every block in this town. But, since my beloved is allergic to most kinds of beans, it totally cramps our taco shop style. So I decided to make him some refried beans with navy beans – the only type that won’t make him sick. This recipe can be adapted for whatever type of beans you prefer or are not allergic to. 🙂

Refried Beans

  • 4 cans beans (I used navy beans but you can use any type)
  • one onion, chopped
  • 4-5 cloves of garlic, minced
  • 2-3 tbsp. of (concentrated) tomato paste
  • 3 cups of GOOD vegetable stock*
  • salt and pepper
  • garlic powder
  • paprika
  • oregano
  • 1 tbsp. extra virgin olive oil
  • one jalapeno pepper, minced (optional)

Directions:

Put your IP on the sauté function and add the chopped onion, garlic, jalapeno (if applicable) and olive oil. Cook for 4-6 minutes or until the onions are somewhat translucent. Turn off heat.

Open the cans of beans, drain and rinse them, and add to the pot. Add the tomato paste and spices, and mix well. Slowly add the vegetable stock* and put the lid on with the valve closed.

Set on high pressure, and cook for 1-3 hours (the longer you cook it, the more the flavors will marry and get stronger, but cook it for at least one hour). Use natural release.

* About that vegetable stock… homemade is definitely best. Since you already have an Instant Pot (I assume, or you wouldn’t be reading this), I recommend doing this part first. Take all of the vegetable scraps that you have left over from a week of cooking … the ends of herbs and celery, the tops and peels of onions, the seeds from inside gourds, carrot tops and zucchini tips. Save them in a big baggie or mason jar. At the end of the week, empty that bag or jar into the IP, cover it with water, then add ANOTHER 2 cups of water, and cook on high pressure for at least 3-4 hours. If you open the lid and the stock doesn’t seem dank enough (you want it good and dark!), go for another 2 hours. Strain out the leftover vegetable scraps, and there you have some amazing vegetable stock. If you cannot do this, storebought is also OK. But honestly, the stock is where these beans get their flavor.

Of course, one cannot survive off of beans alone, so I also made some delicious chicken tinga … based on one of my favorite Del Real Foods recipes. I based it off of the recipe from A Pinch of Yum, but adapted it to a quick cook in the Instant Pot. This cooks up really fast, even using chicken that isn’t pre-cooked.

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Chicken Tinga

  • 2 lbs. boneless, skinless chicken thighs
  • 1 medium onion, chopped
  •  1 head of garlic, chopped
  • 1 10-oz can of crushed tomatoes
  •  3-4 chipotle peppers in adobo sauce
  •  salt and pepper
  •  1 tbsp. cumin
  •  1 tbsp. dried Mexican oregano
  • 1 tbsp. extra virgin olive oil
  •  1 1/2 cups chicken or vegetable stock (see above for tips on how to make the best vegetable stock)

Put Instant Pot on sauté setting and add onions, garlic, and chipotle peppers. Once the onions are slightly translucent, add the chicken, stock, and spices. Make sure the chicken is covered. Switch to high pressure and cook for 35 minutes, with natural release. Shred chicken and serve immediately.

We made the chicken into a bunch of different dishes … enchiladas, tacos, burritos, even nachos.

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Don’t forget the cocktails … a couple of weeks ago I went to Fred’s Mexican Café in Old Town, and had my first tequila mule (they call it a Donkey Punch). It changed my life.

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So, for our homemade Mexican food night, I subbed my usual whiskey mule for a big tequila mule.

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Pour a generous shot of tequila over ice and add ginger beer or ginger-lime Boochcraft high alcohol kombucha, then add a shot of bitters and a squeeze of lime.

Salud!

 

 

 

Saturday at H Mart

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This weekend I finally got to check out the newly-opened H Mart on Balboa Avenue (the one on Mira Mesa is still there, but this second one just opened in early June).

The second H Mart is considerably larger than the older store, and boasts a huge food hall with tons of amazing food.

After perusing the baked goods (that are waiting for you as soon as you walk in the entrance), it occurred to me: one must never go grocery shopping while hungry.

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Luckily, there were plenty of options.

First, I tried some kimchi fried rice from Bann Korean Cuisine. The kimchi was delicious but the dish itself was a little TOO packed with green onions for my taste.

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The busiest part of the food hall, by far, was the Myungrang Hot Dog stand, which features delicious sticked hot dogs coated in a tasty rice batter (and in some cases, squid ink, cheeses, or potato), then you have the option to have them rolled in sugar or coated in any one of a variety of yummy sauces.

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And, of course, you can’t go wrong with the hot dog coated in cheese.

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It was quite interesting … I expected them to be crunchy but I wasn’t prepared for the chewiness of the dough. Also the sugar topping was a great addition, despite how it sounds – the sweetness of the sugar balances perfectly with the saltiness of the hot dog.

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After a quick perusal of the grocery part of the store, and picking up a few essentials – sesame oil, Korean pancake mix, Korean BBQ sauce for grilling later (see below) and some ginger candies – I headed across the street to Cross Street Chicken and Beer for some after-shopping sustenance.

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There was a short wait … but it was worth it.

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I tried the soy garlic wings and the spicy corn poppers, plus a nice flight of IPA beers. I usually drink IPAs, but the beers here were specifically selected to complement the chicken and other dishes.

This place is a gem.

I kept the party going when I got home …I smoked some chicken legs and pork belly using that Korean BBQ sauce …

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… and I used smoked meats, that oniony kimchi fried rice, plus homemade sticky rice and savory Korean pancakes, as my meal prep for the week.

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AYCE Sushi FTW

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This week I was a guest of the fine people at Onami, an all-you-can-eat Japanese seafood and sushi in the Mission Valley mall. I’ve seen this place a hundred times as I walk past on my way to the movie theater, but this was my first time eating there. And what an amazing meal it was!

Right when you walk in, you’re greeted with friendly service and a huge buffet table covered with salad fixings and every type of sushi roll you can imagine.

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I don’t know about you, but one of my least favorite things about sushi dinners are trying to decide what to order. Every selection means you get 6-10 pieces of whatever roll you choose. But AYCE sushi is the best because you can just grab a bite of whatever you feel like, and you don’t have to commit yourself to an entire roll.

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My favorite was the tuna tempura roll. Super spicy and stuffed with two kinds of tuna!

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Onami also has an amazing selection of hot food, like miso soup, tempura, stuffed mushrooms, teriyaki chicken, sautéed vegetables, and a delicious spicy tofu with eggplant.

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The seafood was also impeccable … try some crawfish, some crab legs, or some icy oysters on the half-shell!

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And don’t forget dessert!

Onami has a full fruit and dessert bar, with traditional Japanese flavors as well as good old American chocolate cake.

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All of this amazing food is also surprisingly reasonably priced … I don’t think I’ve ever spent less than $20-25 for a sushi dinner, and they definitely weren’t customized and all-you-can-eat. This can all be yours for $15.99 for lunch, $22.99 for weekend lunch, and $26.99 for dinner.

Onami is located at 1640 Camino del Rio North, in the Westfield Mission Valley mall.

I am told that Onami will soon be adding a “Lobster Day” special all weekend long. Be sure to check back with Starbright’s Kitchen for updates.

Smoke a (meat) fatty this weekend

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There are a million amazing things you can make in a smoker, mostly involving meat. It’s a time-honored tradition now to coat a nice piece of protein in a spicy dry rub, perhaps inject it with some moisturizing, tenderizing marinade, and slow-smoke it over low heat for hours until the meat has reached perfection.

That’s one way to do it.

Another way take a little bit more hands-on work, but it’s an amazing smoked dinner that you can have on the table in half of the time it takes for your average brisket or pastrami or beer-can-chicken. One of the best things about smoked meats is that it takes very little work prior to smoking … you generally coat and/or inject your meat (as per above) and then the next few hours is hands-off, and you can enjoy a few beers while your meat cooks itself. A fatty takes a few additional minutes of prep time, but then you only need half of the smoking time.

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In a nutshell, you make a fatty with three main ingredients: 1) bacon; 2) ground meat; and 3) a stuffing of some sort. I have seen breakfast fatties with eggs inside; a Big Mac fatty stuffed with pickles and special sauce; and all sorts of other variations stuffed with mushrooms, cheese, vegetables, sauces … you name it.

This Thanksgiving, I decided to create two different Thanksgiving Fatties, both made using ground turkey, one stuffed with homemade cornbread stuffing and the other with some super-cheesy homemade mac and cheese. I think the mac and cheese version was better, mostly because (as you can imagine) the stuffing dried out the finished product — just slightly, but it was definitely dry. That isn’t to say not to make it, but just make sure you serve it with extra gravy.

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Mac and cheese on the top rack; mac and cheese-stuffed fatty on the bottom.

The mac and cheese version  -especially because my homemade cheese sauce tends to be extra saucy and cheesy – was very moist and flavorful. (See the end of this post for my homemade mac and cheese recipe!)

The procedure itself is very simple:

Step 1, make a bacon weave over a piece of plastic wrap:

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Step 2, cover the bacon weave with ground meat (make sure it is seasoned well):

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Step 3, add whatever stuffing you are using (this is the cornbread stuffing):

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and Step 4, roll and smoke.

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I smoked mine for about 3 hours over wood chips at approx. 300 degrees. The rack I used is actually for grilling vegetables, but it isn’t really necessary; it works just as well to use a bit of aluminum foil.

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As promised, here is my recipe for the most amazing homemade mac and cheese you will ever have:

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Starbright’s Kitchen Homemade Three-Cheese Smoked Mac and Cheese

  • 1 1-lb box of macaroni noodles, cooked to package directions
  • 2 cups milk
  • 1 cup chicken broth (* or use vegetable broth to keep it vegetarian)
  • 2 tbsp. flour
  • 2 tbsp. butter
  • 1 cup grated cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 cup grated Asiago cheese
  • 1 pinch nutmeg
  • 1 tsp. paprika
  • salt and pepper
  • panko crumbs or cooked bacon for topping (optional)

First prepare a white sauce by mixing butter and flour over low heat, then SLOWLY whisking in milk and stock. Once the mixture has become a thick sauce, add the cheese and spices.

Simmer for an additional 5 minutes, stirring constantly, until the sauce is thick and creamy. Taste and add more salt and pepper if necessary.

Add the cooked noodles and mix completely. Add any optional toppings. Transfer to smoker-safe dish and smoke for 2-3 hours over low heat.

Happy smoking!

Fit Foodie 5k 2018 -and a Giveaway!

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What a weekend!

This past Saturday, October 20, I and the rest of the Starbright’s Kitchen team joined up to have fun and support a great cause. The Fit Foodie Festival and 5k features a fun run (or walk) around Liberty Station, then ends with a free beergarden … and it’s all to help out an awesome charity called No Kid Hungry.

I trained for a few weeks to get ready for this weekend, and I picked up my bib the night before the race at Soda & Swine.

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(P.S., if you’ve never been to S&S, you should check it out. Their scotch eggs are ALMOST as good as mine.)

 

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First thing in the morning, my friends and I posed for a few pre-race photos and did a nice warmup …

 

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And a few fun photos:

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… and although we didn’t run, we kept up a great pace the whole time.

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Check out my Instagram page for the live stories link!

But the race wasn’t even the best part! Did I mention FREE BEER? Sure, it was only like 9 in the morning by this point.

But we earned that beer!

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Want to win some swag from the race?

Here’s what you win:

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Here’s how to enter:

Follow this link to Rafflecopter, and follow the next instructions. (Caveat: You have to be able to meet me in the San Diego area to pick up!)

Good luck!

 

 

 

Hatch Chile Season in Full Effect

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Hatch Chiles are truly a marketing marvel of modern times. Typically, from around the beginning of August through the end of September, you will see many of your local stores featuring the mild New Mexican chile pepper, and many of them will offer free roasting as well.

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I was lucky enough to be the recipient of a “Hatch bag” from the Lazy Acres Natural Market in Mission Hills (on Washington Street, if you’re in San Diego). It’s a wonderful natural foods market, and they make a ton of their own products. I was given a bag not just of the chili peppers themselves, but a plethora of items made with Hatch chiles.

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That’s pie, cornbread, wine, crackers, cheese, cream cheese, beef patties, orange juice, guacamole, cream cheese, fiesta mix, and of course, some Hatch chiles, both fresh and roasted. Wow! Who knew they even made Chile Wine? (Not me.)

The first thing I did was grate up some of that Hatch chili cheddar cheese, and I used it in my Sunday meal prep to spice up my breakfast casserole.

The recipe for the casserole is wicked simple: the crust/bottom layer is crumbled up biscuits, then cooked sausage with mushroom and onion, then scrambled egg mixed with a can of condensed cream of mushroom soup. Top with cheese and bake til done, like 30 minutes on 400 degrees.

 

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Next, I used the Hatch chili cream cheese and the grated Hatch chile cheddar cheese, plus ranch dressing and chicken breast, to make this amazing little snack.

If you’re ever stuck needing a quick, easy, potluck dish, or just a regular appetizer or snack, this is for you. Simply mix the chicken (canned or fresh/cooked) with ranch and cream cheese, then top with grated cheese and bake until bubbly. This is a very versatile  – the original recipe is buffalo sauce and regular cream cheese instead of Hatch-flavored cream cheese and cheddar cheese – and will be an instant crowd-pleaser.

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I also used the spicy orange juice (I was too chicken to drink it) in my Instant Pot to make some delicious ribs … just cook the ribs (on their side, like pictured below) on a rack inside the pot, pressure cook on high pressure for 25-30 minutes (and natural release), and then finish off on the grill or under a broiler with your favorite BBQ sauce. You won’t be disappointed!

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I also used the cornbread for a few dishes … it was a perfect accompaniment to the sweet taste of the Mississippi “Coke” Roast I also made in my Instant Pot.

Coke Roast is one of those recipes that sound really crazy when you read the ingredients, but you know it’s for real as soon as you taste it. This particular insanely easy and fast Instant Pot recipe is a pork loin (or beef chuck roast, but I think the pork is more tender), a can of Cola-Cola, a stick of butter, half a jar of pepperoncinis (with the juice), a packet of ranch dressing mix and a packet of au jus gravy mix. Pressure-cook for about 30 minutes with natural release, and serve over something spicy.

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I used the Hatch chile cream cheese and cheddar cheese for variations on a few of my favorite recipes. In addition to the chicken-cheese dip, I also made one of my favorite side dishes with a spicy twist.

These onions are usually made with Asiago cheese … simply wrap a slice of bacon around a half an onion, then add broth, cream, and roast until tender. Then add a bunch of grated Asiago cheese on top. I followed this same recipe but added Hatch cheddar instead of Asiago. It doesn’t have the same funky Asiago flavor, but the spiciness certainly made up for it.

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I think my favorite item in the bag was the delicious beef patties … they were clearly handmade, stuffed with cheese and lots of chunks of Hatch chiles, and the meat was very tender and fresh.

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I served the burgers on cauliflower sandwich thins with ketchup, mustard and mayo, and topped it with some sautéed mushrooms and fresh Hatch guacamole from the Hatch bag.

It was EPIC.

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What’s your favorite Hatch chile recipe? Let us know in the comments and your recipe might be selected for our Hatch feature next summer!

Easy Yellow Curry with Clouded Judgement IPA

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I’ve been cooking up a storm in my new Instant Pot … it makes dishes with that slow-cooked flavor in a fraction of the time!

I was asked by Bitter Brothers Brewing Company to help them create a delicious yellow curry recipe that would pair with their new Clouded Judgement IPA, so I figured my Instant Pot was up to the job!

By the way, I also have instructions at the end of this post on how to make this without an Instant Pot in your slow cooker … but you should really get an IP if you’re able. They are so awesome.

This is my favorite kind of curry or stew – lots of chunky, fresh vegetables, lots of meat and lots of flavor. I use fresh kale and mushrooms in addition to more hearty chunks of onion, carrot and baby corn, but feel free to substitute your favorite hearty greens (chard or mustard greens would be great in this dish).

You can also omit the chicken, and replace the chicken stock with vegetable stock, to make this dish vegetarian or vegan. It’s also gluten-free and paleo/keto friendly (without the beer pairing, of course).

Speaking of beer, this delicious IPA is what they call a “hazy” IPA – which are minimally filtered, if not totally unfiltered. They also often have a distinct citrus flavor, almost like a Hefeweizen. The Clouded Judgement IPA is one of Bitter Brothers’ anniversary beers, and has a great citrusy flavor as well as (not surprisingly) a slightly bitter aftertaste.

It’s perfect to wash down a slightly spicy, chunky curry!

This recipe is fragrant and rich and spicy – but it’s not hot, unless you add the optional chili-garlic paste. I think all of the spices together, as well as the heaviness of the chicken and kale and the slightly sweet creaminess of the coconut milk, come together to pair perfectly with the hoppy haziness of the Clouded Judgement IPA.

Yellow Curry and Clouded Judgement IPA

Easy Yellow (Instant Pot) Curry

(yields approx. 5 servings)

  • 1-1 1/2 lbs chicken thighs, cut into bite-sized pieces
  • 10-12 large mushrooms (whole or cut in half)
  • 4-5 stalks red kale, roughly chopped
  • 3 large carrots, diced
  • 1 yellow onion, diced
  • 3-4 cloves of garlic, diced
  • 1 tbsp. ginger paste
  • 1 tsp. curry powder
  • 1 tsp. garam masala
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 2 tsp. turmeric
  • salt and pepper
  • 2 cups chicken stock
  • 1 can of baby corn
  • 1 can of coconut milk
  • 1 tbsp. chili-garlic sauce (optional)
  • Cooked rice (or zucchini noodles for a low-carb alternative)

Put your Instant Pot on the “Sautee” setting and let it warm up. Add the onion, garlic, ginger, chicken, and kale to the pot, and stir slowly until the chicken gets brown and the kale and onion starts to wilt.

Add the rest of the spices and make sure everything is evenly coated. (If you are adding chili-garlic sauce for extra heat, add it at this time.)

Chili-Garlic sauce is awesome but optional!

After the vegetables are slightly wilted and the chicken has browned (approx. 10 minutes), turn off the Instant Pot and add the chicken stock, the mushrooms and the baby corn.

Put your Instant Pot on the “Pressure” setting for 10 minutes, with the steam valve closed. After the time is up, allow the pressure to release naturally (which should take about another 5-10 minutes). Add the coconut milk and mix well. Serve immediately over rice or zucchini noodles.

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Slow-Cooker Directions:

Warm a large saucepan with olive oil or coconut oil. Add the onion, garlic, ginger, chicken, and kale, and stir slowly until the chicken gets brown and the kale and onion starts to wilt. Add the rest of the spices and make sure everything is evenly coated. (If you are adding chili-garlic sauce for extra heat, add it at this time.)

After the vegetables are slightly wilted and the chicken has browned (approx. 10 minutes), remove from heat and place all of the ingredients into the slow cooker. Add the chicken stock, the mushrooms and the baby corn.

Set on the “low” setting and simmer for 6-8 hours (or more). Add the coconut milk and mix well. Serve immediately over rice.