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Category Archives: Photos By: Bob Young

Egg Souffle and Pastry Rolls

16 Tuesday Jun 2015

Posted by Bob and Robin in Bacon, Breakfast With Robin, Captain's Shack, Egg Souffle, Eggs, Eggs Baked, Food Photos, Greens, Ham, Idaho Greens, Interesting Information, Onion, Photos By: Bob Young, Phyllo Dough, Puff Pastry, Souffle, Special Information, Spinach, Vegetables, What's For Dinner?, Whats For Breakfast?

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filo dough, phyllo dough, puff pastry, souffle


Robin-Bob-In-Kitchen_Looking-RightHere was a different, and challenging breakfast. First, make Cinnamon Rolls from puff pastry – I only had phyllo dough. Second, make some Egg Souffles in cupcake pans. Individual souffles. Really good.
So I asked Robin what the difference is between phyllo (filo) dough and puff pastry – they are two different doughs and the results will probably be different from what you are expecting. In searching out the more definitive answer, and most answers are the same, I found this from thekitchn.com,

Phyllo Dough
Phyllo (also spelled filo), which means “leaf” in Greek, is tissue-thin sheets of dough that have very little fat. Many popular Greek dishes, such as baklava and spanakopita, are made with phyllo dough. Phyllo dough can also make great edible serving cups for appetizers or desserts … The main thing to know about working with phyllo dough is to keep it from drying out. Keep the sheets covered with plastic wrap or a damp towel while you’re working, and don’t be discouraged if a sheet rips — just patch it back together and move on, it’ll bake up just fine! Don’t refreeze phyllo, as it will get brittle.
Puff Pastry
Puff pastry, called pâte feuilletée in French, is a type of laminated dough, which means chilled fat, usually butter, has been folded multiple times into the dough to create many alternating layers of butter and dough. When made and baked properly, it puffs up into lots of very flaky, airy layers … When working with puff pastry, you want to work quickly while it’s still cold and you want to handle it as little as possible to keep the layers from getting squished down together and producing a dense final result. Use sharp knives to cut straight down without sawing back and forth too if you need to cut or trim the dough.
Puff pastry can be used in both sweet and savory applications — use it for tarts, croissants, pastry pockets, or shaped into little appetizer cups. It’s definitely denser but sturdier than baked phyllo dough.
Can Puff Pastry and Phyllo Dough Be Used Interchangeably?
Due to the big differences in thickness, their ingredients, and how they’re made, you should not substitute phyllo dough for puff pastry or vice versa. They are very different pastries with differing textures, and recipes will turn out best if you use the correct one.

Here is our breakfast. Enjoy! We did.

Egg Souffles coming our of the oven. Baked at 375 degrees F for 20 minutes.

Egg Souffles

Coming our of the oven. Baked at 375 degrees F for 20 minutes.

Egg Souffle Cinnamon Raisin Pastries The pastries call for puff pastry, not phyllo. These flaked way too much and did not raise to fill the cupcake molds. I will make again and use puff pastry.

Egg Souffle
Cinnamon Raisin Pastries

The pastries call for puff pastry, not phyllo. These flaked way too much and did not raise to fill the cupcake molds. I will make again and use puff pastry. The souffles were made in the same size cupcake pan. Look at the difference in sizes.

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Just For The Fun of It!

15 Monday Jun 2015

Posted by Bob and Robin in Captain's Shack, Classes, Crab, Food, Food Photos, Food Photos 60mm, Photos, Photos By: Bob Young, Seafood, What's For Dinner?

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camera lenses, food photos, Food Photos Trials, light source, photos


26April2012_1_Camera_Lesson_Macros_Still_Life-Apple_and_TomatoThere are times when one just must “play”. “Playing” can take the shape of many forms. In my case, and precisely now, it is playing with camera lenses using a constant light source. And right now, it is the light coming through the window in the kitchen. Full sun today; Bright; Intense; Hot. So let’s take just one subject: A piece of Crab Strudel. Let’s look at the different way different lenses look at the subject. Personally, I like #3 best. Which one do you like?

18-55mm lens (Standard camera lens);  55mm, 1/3 sec, F/5.3. Natural light.

(1) 18-55mm lens (Standard camera lens); 55mm, 1/3 sec, F/5.3. Natural light.

60mm Fixed; 1/125; F/4; Natural light.

(2) 60mm Fixed; 1/125; F/4; Natural light.

60mm Fixed lens;  1/50 sec; F/3.2; Natural light.

(3) 60mm Fixed lens; 1/50 sec; F/3.2; Natural light.

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Lamb Shank Tagine

15 Monday Jun 2015

Posted by Bob and Robin in Apricots, Captain's Shack, Cast Iron, Classic Cuisines, Classic Herb Blends, Couscous, Dinner For Robin, Dinner With Robin, Ethnic Foods, Food Photos, Food Prep, Food Trivia, Fruit, Garlic, Garlic Scapes, Herbs and Spices, Idaho Greens, Idaho Lamb, Idaho Wine, Interesting Information, Koenig Vineyards, Local Farmers Markets, Local Harvests, Local Markets, Mediterrean Foods, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes -Tagine, Slow Cooking, Special Information, Spices of Morocco, Tagine Cooking, Tagine of Lamb, Tajine, Tomatoes, Traditional Food, Vegetables, What's For Dinner?, Wines - Idaho

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apricots, garlic scapes, lamb tagine, Mediterrean food, North African food, tagine


Tagine cooking using a cooking utensil like pictured here, is a very Mediterrean or a North African style of cooking. Low heat and long time. More information on tagines and tagine can be found on this blog by Clicking Here. According to Wikipedia,

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing … The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking. Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes … Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajine. The sweet and sour combination is common in tajine dishes like lamb with dates and spices. Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is practical in areas where water supplies are limited or where public water is not yet available.

Here is the process of making our Lamb Shank Tagine. Enjoy!

The lamb shanks are seared in olive oil and Mediterranean spices, which can be found in most grocery stores or in speciality stores.

The lamb shanks are seared in olive oil and Mediterranean spices in a large cast iron pot over medium heat. The Mediterrean spices can be found in most grocery stores or in speciality stores. Preheat the oven to 200 degrees F.

One thinly sliced onion, diced garlic and chopped garlic scapes are cooked until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Remove the shanks from the cast iron pot and put aside. Do not remove the lamb liquid. Lower the heat so vegetables do not burn or scorch. Add one thinly sliced onion, diced garlic and chopped garlic scapes and cook in the olive oil in the cast iron pot until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Chickpeas, drained, and chopped dried apricots are added and mixed.

Chickpeas, drained, and chopped dried apricots are added and mixed. Add about 4 Bay Leaves.

Chopped tomato is added to the pot. Let cook until warmed through.

Chopped tomato is added to the pot. Let cook until warmed through. Taste and adjust spices and seasonings as necessary.

Add the vegetable mixture to the tagine. Taste and adjust as necessary. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

Add the vegetable mixture to the tagine. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

After 2 hours, the shanks should look like this.

After 2 hours, the shanks should look like this.

3 hours and the shanks are looking good.  The lamb should be tender and tend to pull easily from the bone..

3 hours and the shanks are looking good. The lamb should be tender and tend to pull easily from the bone..

Tagine Lamb Shank Couscous with Tagine Vegetables 2012 Koenig Vineyards Devil's Bedstead Zinfandel

Tagine Lamb Shank
Couscous

with
Tagine Vegetables
2012 Koenig Vineyards Devil’s Bedstead Zinfandel
(an Idaho wine!!!)

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Crab Strudel – A Different Strudel

14 Sunday Jun 2015

Posted by Bob and Robin in Blue Crab, Captain's Shack, Dinner At The Captains Shack, Dinner For Robin, Dungeness Crab, Hard To Find Recipes, Herbs and Spices, Idaho Greens, Photos By: Bob Young, Prep Work, Salads, Salmon, Seafood, Shell Fish, Strudel, What's For Dinner?, Wines - French, Wines - Idaho

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Blue Crab, crab, dungeness crab, garlic scapes, phyllo, shell fish, strudel


19Dec2014_2_Captains-Shack_Dungeness-Crab_Not-CleanedOh yes! ‘Tis the season for crab. At least the season for Blue Crab – if you can find them. (see photo below) No, that is a Dungeness crab pictured here. I suppose if you had to, you could use the Dungeness. So a little twist on the standard apple, or fruit, strudel. Let’s try a Crab Strudel with a Salmon Pasta Salad. Robin directed me on how to make the salad. It’s one she “dreamed” up. There is no recipe as such.
For the strudel, probably the most difficult part is finding the garlic scapes. What? From Mother Earth News,

…The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious.

And from About (dot) com,

Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Along the same lines, young garlic plants that are pulled to thin a row are referred to as “green garlic”. Used in the same manner as green onions, these too make excellent eating.

Here is how we made the Crab Strudel. You can get the recipe above. Cheers and have fun with this.

The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.

The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.

The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.

The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.

Cooking the green onion mixture.

Cooking the green onion/garlic scape mixture.

Mix the crab mixture with the cooked green onion/garlic scape mixture.

Mix the crab mixture with the cooked green onion/garlic scape mixture.

Brush the phyllo dough - single sheet - with butter and lightly dust with fresh bread crumbs.

Brush the phyllo dough – single sheet – with butter and lightly dust with fresh bread crumbs. Handling the phyllo dough can be a challenge. Take your time and make sure the sheets are cold, but not frozen.

1" wide row of the crab mixture is placed on the phyllo dough. Roll into a "tube" carefully.

1″ wide row of the crab mixture is placed on the phyllo dough. Roll into a “tube” carefully.

The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.

The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.

Crab Strudel Salmon Pasta Salad The final product of all your hard work. Hope you like it!

Crab Strudel
Salmon Pasta Salad

The final product of all your hard work. Hope you like it! With the strudel, we had a 2009 Cold Springs phren/ology Riesling and a 2014 Domaine Saint Nabor Gris de Gris. Both wines went very well with the strudel.


And if you wanted to know more about strudel – inquiring minds need to know, Wikipedia says,

The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).

Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, which are often made from puff pastry. The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.

This is an East coast Blue Crab.

This is an East coast Blue Crab.

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Copper River Salmon is Here!

08 Monday Jun 2015

Posted by Bob and Robin in Basque Bread, Basque Foods, Beet Greens, Captain's Shack, Comfort Food, Dinner For Robin, Dinner With Robin, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Harvests, Photos By: Bob Young, Red Chard, Salmon, Seafood, Spinach, Spring Greens, What's For Dinner?

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copper river, copper river salmon, wild salmon season


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyHere comes the salmon! Copper River salmon notes the start of the wild salmon season. “Barb Knivila – Copper River signals the start of the fresh wild salmon season. Keep your eyes peeled for wild king and wild sockeye out of Bristol Bay and other west coast fisheries!” Copper River salmon is just such a succulent type of salmon. Sweet. Not at all “fishy”. Very red meat. Great for steaming …. especially packet steaming. Add a little lime, lemon, French tarragon, sea salt and fresh Tellicherry pepper and you’ve got an awesome dinner. Better yet, let the fish marinate in this citrus over night in the refrigerator. Then add a little riesling wine for the fish to steam in. Yummers!

The packet emerges from the oven. It smelled so very good! Let it cool slightly before serving.

The packet emerges from the oven. It smelled so very good! Let it cool slightly before serving.

Copper River salmon plated with Steamed Beet, Spinach and Red Chard Greens. Add some toasted Basque bread and you've got a Heavenly dinner.

Copper River salmon plated with Steamed Beet, Spinach and Red Chard Greens. Add some toasted Basque bread and you’ve got a Heavenly dinner.

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Soft Shell Blue Crab Sandwiches

08 Monday Jun 2015

Posted by Bob and Robin in Blue Crab, Captain's Shack, Comfort Food, Crab, Dinner For Robin, Dinner With Robin, Hard To Find Foods, Meadowlark Farms, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Seafood, Shell Fish, Snake River AVA, Soft Shell Crabs, Special Dinners, What's For Dinner?, Wines - Idaho

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Blue crabs, Cold Springs Winery, riesling, soft shelled crabs


05Feb2015_1d_DaVincis-Eagle_Table-CenterpieceOh! Such a treat! Our daughter Marnie and her husband Mac were in Virginia for several days and she texted me, “Do you want some soft shelled crabs?” Silly girl! Of course! Was there ever a question? Nope! So when they arrived back in Boise at 12 midnight, she brought the crabs to us. Still 98% frozen in dry ice. Straight to the refrigerator to hold for 24 hours. And were they ever yummy! Add to the sandwiches a glass of 2009 Cold Springs phren/ology Riesling and we had an awesomely good meal!! A super good wine and a super good sandwich! Just look at what we did.

Soft Shell Blue Crabs ready for cleaning.

Soft Shell Blue Crabs – ready for cleaning.

Frying the crabs for 4 minutes on each side in 350 degree vegetable oil, Crisco. Dredge before cooking in 2 Meadowlark Farms eggs with a splash of milk. Beat the eggs. Flour -  1/2 c All Purpose Flour, 1/2 c Corn meal, 1 1/2 T Old Bay Seasoning and Salt and fresh ground Tellicherry Black Pepper. Stir to mix. Dredge crabs in eggs, then in flour mixture. Fry.

Frying the crabs for 4 minutes on each side in 350 degree vegetable oil, Crisco.

Dredge before cooking in 2 Meadowlark Farms eggs with a splash of milk. Beat the eggs.
Flour – 1/2 c All Purpose Flour, 1/2 c Corn meal, 1 1/2 T Old Bay Seasoning and Salt and fresh ground Tellicherry Black Pepper. Stir to mix.
Dredge crabs in eggs, then in flour mixture. Shake to remove excess flour. Fry.

Serve on a Brioche roll or on Croissants. Serve with slaw, I used chopped Savoy cabbage with our special Slaw Dressing - the recipe is in the Boise Foodie Recipe file above.

Serve on a Brioche roll or on Croissants. Serve with slaw, I used chopped Savoy cabbage with our special Slaw Dressing – the recipe is in the Boise Foodie Blog Recipe file above.

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Fire Pie Pizza at Houston Winery

07 Sunday Jun 2015

Posted by Bob and Robin in 5-Stars, Baking, Basil, Boise Adventures, Buy Idaho, Chardonnay, Cheese, Classic Cuisines, Comfort Food, Cooking Styles, Dinner With Robin, Dinner With The Winemaker, Healthy Eating, Heirloom Tomatoes, Herbs, Herbs and Spices, Housemade Pie Crust, Idaho Chefs, Idaho Wine, Idaho's Bounty, Italian Food, Local Harvests, Locavore, Main Dish, Merlot, Organic Foods, Party Time, Photos By: Bob Young, Release Parties, Smoking and Grilling, Special Events, Special Information, Spice Blends, Tomatoes, Vegetables, What's For Dinner?, Wine and Food, Wine Tasting, Wines - Idaho

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Tags

Basil Pizza, fire pie pizza, Fresh Margarita Pizza, Houston Wine, Houston Winery, release party


FirePiePizza_logoSuch a great Idaho afternoon with great Idaho pizza and some great Idaho wines from Houston Winery in Caldwell, Idaho – it was their Merlot release party. Superb Merlot was released today and it is well worth buying some. It went very well with the Fire Pie Pizza made by Jamie and Kitty Martin of Hagerman, ID. (See their link in the sidebar.) If you are looking for a treat at your next party, be it family or work, try Firepiepizza! Fresh made. Local products – and you know how I am with Buying Local – cooked in a fire oven. They will make any kind of pizza that you want, providing they have the supplies on hand. Enjoy these photos of the afternoon. Cheers!

06June2015_3_Fire-Pie-Pizza_Flyer-106June2015_3_Fire-Pie-Pizza_Flyer-2

Firepiepizza Banner

Firepiepizza Banner

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables.

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables. Jamie Martin tends the oven.

Pizza making

Pizza making

An extremely hot oven completely designed and built by Jamie Martin.

An extremely hot oven completely designed and built by Jamie Martin.

Pizza is ready!

Pizza is ready!

More orders are coming in!

More orders are coming in!

Fresh Tomato and Basil Pizza!

Margherita Pizza ! Add a glass of Houston Wine and Yummers!

Fresh Margarita Pizza

Fresh Pepperoni and Sausage Pizza. I need more wine!

Robin discusses wine.

Robin discusses wine.

Gregg Algers, Winemaker at Houston Winery,  Larry and Elaine Gibson, TVWS members all enjoy the pizza and the wine.

Gregg Algers, Winemaker at Houston Winery, Larry and Elaine Gibson, TVWS members, all enjoy the pizza and the wine.

There was a great crowd at this release party.

There was a great crowd at this release party.

More fire baked pizza, please!

More fire baked pizza, please!

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Detoxing From Sugar

23 Saturday May 2015

Posted by Bob and Robin in Interesting Information, Photos By: Bob Young, Recipe By: Robin Young, Report By Robin, What's For Dinner?

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detox, sugar, sugar detox


23May2015_1_Robin-Working-On-Blogs_Trimmed_TransparentSince Robin does a lot of blog work “behind the scenes”, like researching topics, “White-Out Editor” and topic stimulation, it is time – past time – that she has her own By-Line Photo! Ta-Da! Here it is. Whenever you see this photo, you will know that she has done 99.99% of the research for this article. She makes a very good and refreshing drink from 2 cups Blackberries and 12 Fresh Sage leaves in 1 gallon of water. We use a Sun Tea maker. Muddle the blackberries a little to release the flavor and color. Leave the sage leaves whole and on stems.

“Trying to detox from sugar?
Here are 9 surprising facts you need to know, if you’re trying to do just that!

1.) Sugar is addictive
Research shows that sugar and sweetness can induce rewards and cravings that are comparable in strength to those from addictive drugs. Yikes!
While this may sound super-duper scary, it’s important to know so you:
A) Have a sense of why it’s so important to ditch the white stuff;
B) You have an inkling that your sugar detox will be a process (but no fear, you’ll most certainly get through it).

2.) There are 4 grams of sugar in a teaspoon of sugar
When you’re looking at a food label, check out the grams of sugar on the label. For example, if it says there are 22 grams of sugar per serving, that means there are 5.5 teaspoons of sugar per serving. You most certainly want to read labels of the biggest sugar-sucking culprits: cereals, granola, condiments, bread, snack items … basically, anything packaged. Your best bet is to always go with real fresh whole foods (think fruits, veggies, whole grains, beans/legumes, poultry, and meat).

3.) Fruit, veggies, and dairy naturally have sugar
Fruits and veggies naturally have some sugar in them, and veggies have even less naturally occurring sugars than fruit. When you’re trying to detox from sugar, it’s important to fill up on a ton of vegetables. Their fiber and water content (plus good-for-you antioxidants) will fill you up, without filling you out. A simple motto to keep in mind for every meal/snack is “produce and protein are musts.” The protein food (tempeh, seafood, fish, poultry, beans/lentils, eggs, nuts/seeds) will keep you satisfied and help your blood sugar stay stabilized, especially when paired with fiber-filled fruits and/or veggies.
As far as dairy goes, if it works for you, keep it plain. Dairy naturally has sugar in it from the milk-sugar lactose. But, once you start getting into flavored yogurts, you’ll start seeing way more sugar than normal, so read the ingredients and keep your dairy simple, plain, and natural.

4.) The serving size can add up
You want to check out how many servings are in a container. For example, in an energy drink we were looking at the other day, the nutrition facts label said there was 25 grams of sugar per serving. But, when looking at the number of servings in a can … there were two. That means, in total, there were 50 (whopping) grams of sugar per can – ew! 50 grams of sugar translates to 12.5 teaspoons of sugar in the whole can.
The World Health Organization recommends adults and children take in no more than 6 teaspoons of added sugar per day.

5.) Diet sweeteners do nothing for your diet
Don’t let marketing fool you! Check the ingredients for diet sweeteners: saccharin (Sweet N’ Low), aspartame (Equal), sucralose (Splenda), rebiana (Stevia). Although these guys are called “diet” sweeteners, they really do nothing for your waistline. In fact, studies show the opposite affect, associating them with metabolic syndrome, weight gain, and diabetes.

6.) Healthy fats are indeed good
The 80’s craze of low-fat and non-fat is so d.o.n.e. A serving of good fats from foods like, nuts and seeds, avocado, extra virgin olive oil, and omega-3 fatty fish at meals will help keep you satiated and your blood sugar steady, helping you detox from sugar.

7.) Stress management and sleep are super important
Stress and overwhelm can lead to sugar binges and the simple habit of eating for comfort. Dig deep to the root of your stress and see how you can alleviate the root (not just the symptom). For example, are you stressed due to email overload? Set clear boundaries and stop sending meaningless emails (don’t just try to work more to put a band-aid on the problem).
If you eat for comfort, make a list of all the other things that bring you joy and/or relieve stress and pull out your list as needed, so you have an immediate go-to when you can’t think super clear amidst stress.
Lastly, sleep is so important for weight management and cravings, so slowly start going to sleep earlier until you’ve found your perfect number of hours.

8.) Give your body time to adjust
When you’re first starting to cut out sugars, know it can take two to three weeks for your body to adjust, but once you break that point, trust us, there will be no going back! Your body will start to crave only fresh, whole real ingredients. If you need some help, check out this 10 Days of Real Food Pledge as well as Skinny Taste for awesome (natural) recipes.

9.) Liquid sugar is the worst
Sodas, sugary smoothies, disguised as health food, and caffeinated sugar bombs hit your blood sugar and body hard. Cut them out cold turkey ASAP. Hint water and hint fizz can (seriously) help to provide tasty water with no sugar or diet sweeteners – and absolutely nothing fake!”

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Boise Farmers Market Expands Program

23 Saturday May 2015

Posted by Bob and Robin in Boise Adventures, Boise Farmers Market, Buy Idaho, Comfort Food, Food, Food Carts or Trucks, Green Beans, Green Peas, Greens, Healthy Eating, Heirloom Carrots, Heirloom Squash, Heirloom Tomatoes, Herbs and Spices, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Next Generation produce, Onion, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Special Events, Special Information, Spinach, Spring Greens, Spring Plants, Spring Vegies, Traditional Food, True Roots Produce, Watercress, What's For Dinner?

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Boise Farmers Market, Mobile Market, Next Generation produce, Purple Sage Farms, spring vegetables, True Roots produce


20Oct2013_1_Boise-Farmers-Market-Fall-Fundraiser_Bag-LogoThe BFM, Boise Farmers Market, has come up with a novel idea – Take the market to those who can least afford to attend the market at 10th and Grove or any other market in the downtown corridor. In other words, hook up a trailer to a vehicle and take the produce to different neighborhoods. New idea? In the 21st Century, maybe, but I can remember the farmers coming to our neighborhood – in Delaware – and my Mother buying fresh produce that way in season. Look at what they are doing. If you need to enlarge the photos to see them or to print them, Left-Click the photo. From the BFM website, “Spring produce galore! Look for strawberries, asparagus, lettuces, mustard greens, radishes, rhubarb, micro-greens and a whole lot of love. Plus, the debut of the BFM Mobile Market on Saturday, May 23rd!”

The schedule of where the produce trailer will be.

The schedule of where the produce trailer will be.

As this poster says, “The Boise Farmers Market and the Boise Parks and Recreation are bringing fresh local produce to your neighborhood this summer! Shop for Fresh-From-The-Farm fruits and vegetables while your kids play in the park. The Mobile Market accepts SNAP benefits. For more information, please contact Janie Burns at (208) 863-6947 or at info@boisefarmersmarket.com.” You can also check the website at The Boise Farmers Market.
The Mobile Market

The Mobile Market

Map of the service and schedule for the Mobile Market.

Map of the service and schedule for the Mobile Market.

Boise Parks and Recreation are helping with this project. Thank-You Boise Parks and Rec!

Boise Parks and Recreation are helping with this project. Thank-You Boise Parks and Rec!


Hopefully, some of these produce vendors will have some of their produce on the Mobile Market. I know you will be able to purchase fresh, farm eggs from Meadowlark Farms. And maybe bakery items in the future.
True Roots produce.

True Roots produce.

Purple Sage Farms

Purple Sage Farms

Maybe some live plants? If not, fresh tomatoes should be available in season.

Maybe some live plants? If not, fresh tomatoes should be available in season.

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Another Good Römertopf Chicken

22 Friday May 2015

Posted by Bob and Robin in Alley Gardens, Arugula, Boise Farmers Market, Capers, Captain's Shack, Carrots, Chicken, Classic Cuisines, Dill, Dinner At The Captains Shack, Dinner For Robin, Garlic, Green Salad, Healthy Eating, Heirloom Carrots, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Morels, Onion, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Potatoes, Römertopf, Römertopf Cooking, Recipe by: Robin and Bob Young, Recipes, Rice Family Farms, Roasted Vegetables, Salad, Salt, Things To Do, Traditional Food, Vegetables, What's For Dinner?

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Römertopf, Römertopf cooking


Robin-Bob-In-Kitchen_Looking-RightYes indeed, another good Römertopf Roasted Chicken. Love using this style of cooking – Römertopf or Tagine; slow, steamed in it’s own liquid. I like to place chopped carrots, onion and potato on the bottom of the Römertopf to keep the chicken off of the bottom of the cooking pot and keep it from burning. Make a gravy from the liquid and use the roasted vegetables as a side. I cooked this one covered at 375 degrees F for about 1 1/2 hours, plus 1/2 hour uncovered at 400 degrees F.
And we do like to keep the ingredients as local as possible: Potatoes from Rupert, Onions from Nyssa, Carrots from Boise, Herbs from our herb garden. Look at what we did and enjoy. We did! Serve with a good Pinot Gris or Pinot Grigio. Left Click the photos to see them enlarged.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs – No Grass or otherwise known as a No Mow Lawn.

The 6# chicken is resting after cooking. Stuffed with garlic - a whole bulb cut in half - onion quartered, thyme, rosemary, sage, sea salt and Tellicherry pepper.

The 6# Römertopf Chicken is resting after cooking. Stuffed with garlic – a whole bulb cut in half – onion quartered, thyme, rosemary, sage, Morel mushrooms, sea salt and Tellicherry pepper. The skin is rubbed with unsalted butter, sea salt and Tellicherry pepper. Thyme and sage leaves are scattered on the skin.

Römertopf Chicken Roasted Potatoes,  Onion and Carrot Drippings Gravy Green Arugula and Black Leaf Lettuce with capers, radish sticks Olive Oil, Lime Zest and Juice and Honey Dressing

Romertopf Chicken
Roasted Potatoes, Onion and Carrot
Drippings Gravy
Green Arugula and Red Leaf Lettuce Salad
with
capers and radish sticks
Olive Oil, Lime Zest, Lime Juice and Honey Dressing

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Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

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Kelley’s Canyon Orchard

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True Roots Farm

Available at the Boise Farmers Market and online at https://www.trueroots.farm

True Roots is a local produce farm committed to sustainable and chemical-free farming practices. We raise pesticide-free and non-GMO produce fresh from the farm, offering a diverse variety of farm-fresh services to our local community. Since our founding in 2014, our mission has been to provide farm-direct access to clean, reliable, and affordable produce.

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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