YumPDX - A Portland Based Food and Wine Blog

Recently we signed up for Organics to You, a local organization that delivers organic produce (mostly local, farm-grown) straight to your doorstep. Part of the reason we wanted to sign up for this service is also a bit of a challenge: we have no idea how to cook many of the contents they deliver.

This recipe, after just one try, has already become a new favorite. While we had had collard greens before, we didn’t know a good recipe to cook them at home. Also, neither of us could even recall eating radishes, let alone cooking them!

After some searching in recipe books and blogs, we tried a make-shift recipe trying out some suggestions that sounded good from various sources. The result was an amazingly delicious, interesting recipe combining the bitterness of the greens (any greens could be used here, not just collards) and the semi-sweet tinge of radishes. The … Read more…

We’ve made this curry a couple of times and it’s quickly becoming one of our staples. Really, the whole reason that this dish is amazing is the red curry paste from Thai Kitchen. Prior to using this, we relied on a hacky recipe involving squash soup and way too much curry powder. Much better now that we’re using the real deal.

Now excellent curry just means mixing a spoonful of this red curry paste with a can of coconut milk, then throwing in our favorite in-season veggies. We really love the versatility of this recipe.

Additionally, we have been able to make it much healthier by using lite coconut milk. Now don’t get me wrong, normally we’ll opt for the most fatty, artery-clogging option out there. But this curry is actually better with lite coconut milk. In a way, the heavier stuff actually masks the … Read more…

This veggie chili is one of the easiest and most versatile recipes we know, so we make it often. There are a few base ingredients that you’ll always want to include which we always keep on hand, and then you can add lots of other items to suit your taste.

This particular batch of chili was really made fantastic by the harvest of green peppers grown in my mom’s garden (thanks mom!).

Base ingredients:

• 1 can (14 oz) black beans
• 1 can (14 oz) red kidney beans
• 1 can (14 oz) pinto beans
• 1 can (14 oz) stewed tomatoes
• 1 small can (4 oz) green chillies
• 1 medium onion (any yellow or white kind will do, sweet ones are especially good in this recipe), diced and fried
• 1 tbsp chili powder
• 1 tsp salt

Read more…