This clean-eating and very tasty Asian inspired dish makes use of three highly nutritious “super-foods”- Maitake Mushrooms, Lacinato Kale and Quinoa. I was in the neighborhood Asian market and came across a selection of beautiful fresh Maitake mushrooms. Maitakes (Grifola Frondosa) are being studied for their beneficial effects on the immune system, for cancer treatment and for their effects on blood lipids, glucose, insulin and blood pressure. They are chock-full of vitamins and minerals and besides that they taste really good.

Lacinato Kale (also called Cavalo Nero or Tuscan or Black or Dinosaur Kale)  is one of my favourite vegetables, like all kale it is full of vitamins and minerals -particularly vitamins A,K,C and manganese as well as fibre and  deliciousness. It is also lovely in pasta dishes or as steamed greens.

Quinoa- I’ve written about how much I love it here before-is actually a seed (of the goosefoot plant- chenopodium quinoa) rather than a grain but it is generally assigned to the whole grains category. It has a complete protein- and lots of it- and is a bit nutty and delicious. I like it cooked a bit al dente so that there is a slightly chewy pop to the little curly-cued seeds when they are cooked. You cook it like rice- making sure to rinse it well beforehand as the seeds contain a naturally occurring saponin that makes them bitter. Just rinse and cook in a 2:1 of liquid to Quinoa for about 15 minutes after coming to a boil. Steaming is good too. 

Stirfry of Maitake Mushrooms, Lacinato Kale and Quinoa

(serves two)

• peanut, coconut or avocado oil for pan
• 1 fresh Maitake mushroom* head, about 2 cups chopped (also called Hen of the Woods in your Asian Market)
• 2 cloves minced garlic
• 1 medium onion, chopped
• 1-2 cups Lacinato Kale washed, spun and cut into 1 inch ribbons
• Shao Hsing  cooking wine* (optional)
• Black Vinegar* (optional)
• Soy sauce
• Salt
• Szechuan Peppercorns, freshly ground, pinch (optional)
• 2 cups of cooked Quinoa (see above)
• chopped shelled pistachios

Heat a wok or a heavy bottomed skillet over medium high heat. When hot add the oil then the mushrooms and onion, fry until the mushrooms render their juices and the onions are caramelized, add the garlic and cook being careful not to burn it. Add the kale and stir until softened. Add Shao Hsing, Black Vinegar (*found in most Asian Markets) and Soy starting with a Tablespoon of each and then adding more as needed to adjust to taste. Add the cooked Quinoa and some salt and ground Szechuan pepper or regular black pepper and stir all to heat through and serve in small bowls garnished with a Tablespoons chopped pistachios for a bit of crunch.

Good Eating to you!

xo

The Salt Lake Magazine Annual Dining Awards 2010
Salt Lake magazine presented its 12th Annual Dining Awards to Utah restaurants on Tuesday, February 23. Chefs and restaurateurs from throughout the state attended the gala awards event, held at Utah Museum of Fine Arts. A celebration of Utah food and flavors, the evening’s menu was conceived and prepared by Cuisine Unlimited, with wines from Southern Wine & Spirits and Libation. Executive and dining editor Mary Brown Malouf and her panel of judges gave 40 awards to chefs, restaurants and food professionals.

“This was a very rich year in terms of Utah restaurants,” said Salt Lake magazine executive and dining editor Mary Brown Malouf. “There were so many new and exciting restaurants to consider.” The full story of the Dining Awards, with details about the restaurants and chefs, will be the cover story of the March/April issue of Salt Lake magazine, available on newsstands later this week. In honor of the magazine’s 20th anniversary, the article also takes a look at previous winners.

Salt Lake Magazine Dining Award winners

Best Ambience
Spruce at Dakota Mountain Lodge
2100 Frostwood Dr., Park City,
435-604-0419

Best Bar
Spruce at Dakota Mountain Lodge
2100 Frostwood Dr., Park City,
435-604-0419

Best Breakfast
Silver Fork Lodge
11332 E. Big Cottonwood Canyon,
Brighton, 888-649-9551

Best Brunch
Kimi’s Mountainside Bistro
12000 Big Cottonwood Canyon,
Solitude, 801-536-5787

Best American Fine Dining
Log Haven
6451 E. Mill Creek Canyon Rd.,
SLC, 801-272-8255

Best Chinese Restaurant
J. Wong’s Asian Bistro
163 W 200 S. Salt Lake City,
UT 84101-1423, (801) 350

Best Design
Vinto
418 E. 200 South, SLC, 801-539-9999

Best Mexican
Sonora Grill
2310 Kiesel Ave., Ogden, 801-393-1999

Best Italian
Lugano
3364 South 2300 East, Salt Lake City,
801-412-9994

Best Southeast Asian
Sawadee Thai
754 E. South Temple, SLC,
801-328-8424

Best Pastry Chef
Melissa Phillips at Fresco Italian Café
1513 S. 1500 East, SLC,
801-486-1300

Best Wine List
Pago
878 S. 900 East, SLC, 801-532-0777

Best Lunch Salt Lake City
Pago
878 S. 900 East, SLC, 801-532-0777

Best Neighborhood Restaurant
Tin Angel
365 W. 400 South, SLC, 801-328-4155

Best Japanese
Naked Fish
67 W. 100 South, SLC, 801-595-8888

Best Restaurant Central Utah
Communal
102 N. University Ave., Provo,
801-373-8000

Best Bakery
Les Madeleines
216 E. 500 South, SLC
801-355-2294

Best Brewpub
Squatters Pub Brewery
147 W. Broadway, SLC, 801-363-2739

Best Quick Eats
City Greek Express
660 S. State Street, SLC, 801-364-3140

Best Mediterranean/Middle Eastern
Aristo’s
224 S. 1300 East, SLC, 801-581-0888

Best Lunch Park City
Royal Street
7600 Royal St., Park City
435- 645-6724

Best New Restaurant
Forage
370 E. 900 South, SLC, 801-708-7834

Best Restaurant Ogden & Northern Utah
Zucca Trattoria
1479 E. 5600 South, South Ogden,
801-475-7077

Best Restaurant Provo & Central Utah
Communal
102 N. University Ave., Provo,
801-373-8000

Best Restaurant
Bambara
202 South Main Street, SLC
801-363-5454

Best Chef
Nathan Powers
202 South Main Street, SLC
801-363-5454

Best Restaurant Park City
Goldener Hirsch
2720 Royal St. Park City
435-649-7770

Best Restaurant St. George and
Southwestern Utah
Parallel 88
1515 Zion Park Boulevard, Driftwood
Lodge, Springdale, 435-772-3588

Best Restaurant Moab &
Southeastern Utah
Hell’s Backbone Grill
20 N. Highway 12, Boulder,
435-335-7464

Green Fork Sustainability Award
Hell’s Backbone Grill
20 N. Highway 12, Boulder
435-335-7464

Lifetime Achievement Awa rd
Valter Nassi, Cucina Toscana
307 Pierpont Ave.
801-328-3463

Community Service Award
Catholic Community Services

Salt Lake magazine Hall of Fame
Takashi
18 W. Market Street
801-519-9595

Food and Wine Education Award
Salt Lake Downtown Farmers Market

Salt Lake Magazine Dining Awards menu
DINING AWARDS Menu from Cuisine Unlimited
Morgan Valley Grilled Lamb & Crispy Artichoke Skewers with Pomegranate Reduction
Apple & Butternut Squash Soup Sips with Hazelnut Creme Fraiche
Harris Ranch Beef Parfait
Crisp Romaine Lettuce with Peppered Harris Ranch Beef, Red Peppers & Roasted Tomatoes
Duck Rillette on Wonton Chip with Blackberry Chutney
Miniature Corn Cake with Smoked Utah Trout & Cactus Salsa
Utah Shepherds Goat Cheese with Warm Beehive Honey & Fresh Rosemary on Bruschetta
Fresh Vegetarian Spring Rolls with Sweet Chili Dipping Sauce
Fresh Doughnuts dusted with Cinnamon Sugar
Wine and spirits from Southern Wine & Spirits and Libation
Waterbrook Melange Red
Magnficent House White
Los Rocas Garnacha
Domaine Chandon Brut Sparkling
Signature Hibiscus Magatini Cocktail made with Moet Hennessy Belvedere “Intense” Vodka(100 proof)

I’ve been kind of quiet on the blog for a few months. Frankly, I had a rather huge disappointment in not being able to finally swing opening my own cafe/bakery in December and it kind of took the wind out of my sails for a while. But in embracing that there will probably be a someday when it will work (just not now)  I have to learn a little patience which is a good lesson for me- I guess. I continue to work on figuring it out and hopefully the economy will improve in the meantime. Silver lining lookout anyway Blast!

So I continue to work part time for now and have decided that now is also a really good time to work on any habits that I want to change and to improve my fitness level so that I can pass my Referee Skating Skills Test in the coming months.

I’ve been working on cleaning up my diet off and on for a few years now. I waffle and then I waffle

A few years ago I gave up sugar, white flour and any kind of processed food for a month and it was a real surprise for me. First of all, after the first few days I  really wasn’t feeling any cravings for sugar or any kind of junk.  Then I started to focus more on putting nutrition into my meals rather than what I was missing out on. Finally I really felt great- my skin glowed and I had loads of energy. So why didn’t I stick with it? 

Well, let’s face it- it’s harder to eat at restaurants and be social and show your love through the food you make with Ezekiel bread and roast beets than it is to do whatever you want. So I need general guidelines with a small percentage of flexibility. I need some leeway also because if I am too strict I rebel and lose my motivation altogether. Silly me.

 So I’m back on the clean-eating and rummaging through my brain for creative ways to add nutrition, not sabotage any one’s health and yet still do the baking and cooking that I love. And I’m giving myself a 20% pass to have a treat now and then. I think that could be the answer. Clean up my recipes or simply have the treat and then go back to eating well and don’t make a habit of it.

I recently bought some of Tosca Reno’s cookbooks- I think there are nine or ten of them now. I purchased ”The Eat-Clean Diet Recharged!” and “The Eat-Clean Cookbook” and they seem to me to be a  really well thought out, common-sense approach to healthy living. Clean eating is a concept born from the body-building weight training community. It involves eating lean protein, complex carbohydrates and healthy fats, avoiding white sugar and nutritionally devoid foods  and consuming small regular meals to keep your energy levels high and your body able to handle demands for fitness training and health. It’s real food and a lifestyle more than a diet-which greatly appeals to me.

I also like Dr. Joel Fuhrman’s ” Eat To Live” program which focuses on nutritional density. I’ve mentioned it before and it really makes sense to me. Plus I like the “24 Hour Turnaround” by Jay Williams, PhD and the “Body for Life” program by Bill Phillips and Michael D’Orso- they encompass clean eating, strength and interval training and a common sense approach to a healthy lifestyle. These all ask for about 80% eating clean, nutritious, whole foods and give you a 20% flexibility that amounts to one day or 4 meals a week that maybe are less than stellar. Bill Phillips writes about how there are both physiological and psychological needs to have this once a week change up in what we eat just like rest is important to building fitness. Our bodies need to be reassured that they are not starving- that there are abundant calories available so that they don’t need to conserve energy in the form of fat reserves. And we need to look forward to a celebration or a splurge without guilt. It’s easier to be motivated to eat well if you know you don’t have to give up every treat that comes along for the rest of your life. Not doable for me for sure.

I believe that I can really do this because:

1. I care about what I put into my body.
2. I care about eating good and delicious food.
3. I love to cook!- Duh!
4. I REBEL at strict rules and formula diets that exclude nutrient groups.
5. I don’t do well with deprivation!
6. I enjoy moving and feeling good after regular exercise.

I’m excited that my sister, Tonya, is doing this with me from several states away. We’ve both noticed how our energy levels have improved already and how we don’t even want to eat white flour foods or sugar- awesome! Eat clean for a while and then eat some junk food and see how crappy you feel. It’s amazing! We’re checking in on the exercise too and although I had a little setback, injuring my ankle yesterday, we are both ramped up to get completely fit and healthy. I am looking to swim or cycle for a while instead of walking for my cardio- and I can strength train off of the ankle - until it heals. But you know- I would have used my injury as an excuse to stop not so long ago. Yay- for the power to change your life!

Here is an awesome snack or side dish that I cooked up the other day, spices are a great addition to your whole nutrition dishes:

Roasted Cauliflower with Indian Spices

• 1 head of raw (organic if possible) cauliflower
• extra virgin olive oil
• Garam Masala*
• Madras Curry Powder
• tiny pinch of Sea Salt

Preheat the oven to 375F. Wash the cauliflower, drain it well in a salad spinner or using a clean dish towel. Break the cauliflower apart into florets, place into an oven safe low sided casserole or baking dish. Drizzle with a bit of  extra virgin olive oil and sprinkle evenly with several pinches of Garam Masala, Curry Powder and a tiny bit of sea salt. Roast for about 15-18 minutes but leave it a bit crunchy.  Eat as a side dish or a snack – it is so yummy! Good warm or cooled.

Garam Masala

• 2 Tablespoons whole green cardamom pods
• 2 Tablespoons whole coriander seeds
• 2 Tablespoons whole cumin seeds
• 1 – 4inch cinnamon stick
• 1/2 Tablespoon whole cloves
• 1 teaspoon whole black peppercorns
• 1/2 whole nutmeg, grated
• 3 bay leaves, crumbled

Preheat the oven to 325F. Grind everything together finely in a spice grinder or coffee grinder dedicated to your spices- or you can use a mortar and pestle but work in small amounts and combine afterwards. Put the ground spices onto a baking sheet lined with parchment and roast for 8 to 10 minutes or until toasted and fragrant, cool and store in a tightly covered container in a dark, dry place.

Eat Well, Be Well!

xo

Good news for those of us who love Caputo’s in Salt Lake- the following press release and pictures came to me courtesy of Karen Boe at Boe Marketing. I wanted to share the news with you:

Tony  Caputo’s Deli Effortlessly Transforms to Evening  Dining
SALT  LAKE CITY (February 10, 2010)  — Tony Caputo’s Market and Deli has a new venture….’Caputo’s By Night.’ The  deli side of the operation serves
an average of 500 lunches per day and has long  been a favorite destination
for downtown’s workers and local community members. Due  to customer demand for a more casual evening dining experience Caputo’s Deli  hours are now expanded for dinner service. Dinner service will be available  Tuesday through Saturday from 5:00 – 9:00 p.m., however, the deli operations are  available daily Sunday, 10:00 a.m. – 5:00 p.m., Monday 9:00 a.m. – 7:00 p.m. and  Tuesday through Saturday from 9:00 a.m. to closing.
The  popular sandwiches and salads will still be served at night but
‘Caputo’s By  Night’ will also serve many rustic Italian hot dishes using
provincial Italian  ingredients from the award-winning market. Dinner service will still include  white table cloths, servers, and wine and beer, just in a more casual  atmosphere. “We are really happy to be getting back  to our deli roots. We love fine dining and Tipica was a fun experiment, but  customers are asking for a more casual experience,” said Matt Caputo. They now  feature, rustic Italian classics such as Penne Arrabbiata and Chicken  Parmigiano. The new menu is full of comforting hot foods and guests can still  get any of the sandwiches, with garnish and pasta salad for $8.95. Five  different Italian classic pasta dishes come with soup or salad and grilled  garlic bruschetta for $10.95. Hot dishes like Grilled Halibut Melograno start at  $13.95 and come with pasta, soup or salad and grilled garlic bruschetta. There  are a few appetizers, but these entrees are designed to be full hearty meals.   “One  of our servers recently approached me and said, ‘how can we afford to give  people so much food for so little money?’  He was right … our food cost is indeed  high, but we wanted to be sure to provide a value that would be second to none,”  continued Caputo.
Tony’s  brother Mikey (Uncle Mikey) is the new chef. He has run kitchens
from fine  dining operations to diners and everything in between. Mikey
specializes in  cooking simple Italian food quickly and consistently. His vast
line cook  experience will ensure the kitchen excels no matter how busy
evenings get. Mikey  insists all meats and poultry are fresh and cooked to order every time. For  fish, Caputo’s just  happens to have  the state’s best fish market right next door. Whole fresh fish are bought and  butchered in house daily.
“We’re  very excited about our new venture. Our goal is to give people
Italian deli  comfort classics in an upscale yet relaxed environment. And with our reasonably  priced wine and beer list, which includes wines by the glass starting at $4 and  beers (including three Squatters on tap) starting at $3, customers can get a  hearty and comforting meal and a drink for under $15 and rarely over $20,”  Caputo continued.
Caputo’s  By Night is located at 314 West 300 South.  Reservations are
recommended, especially for weekends.  Phone: (801) 531-TONY (8669). Evening hours are : Tuesday through Saturday 5:00 – 9:00 p.m.  Deli  operations are available daily Sunday, 10:00 a.m. – 5:00 p.m., Monday 9:00 a.m.  – 7:00 p.m. and Tuesday through Saturday from 9:00 a.m. to  closing.
About  Caputo’s:
Tony  Caputo’s Market & Deli is focused on setting the national standard
for  Southern European and Regional American specialty foods. The market
offers  America’s largest selection of fine chocolate, over 200 cheeses aged in a proper  cheese cave, and much more.

At lunchtime, hundreds of eager patrons line up  every day for sandwiches, pastas and salads made with the industry’s most  cutting edge ingredients fresh from Caputo’s own market.

Through the  years Caputo’s has become an institution, by cultivating a
strong food culture  in the city, state and beyond. Their selection of artisan
products is second to  none in the nation. The knowledge and dedication to
excellence of Caputo’s staff  is unparalleled. Combined with the industry’s
most cutting edge facilities, the  end result is a customer experience more
likened to a gustatory adventure than a  mere shopping trip.”
The  National Association for the Specialty Food Trade in 2009 named Tony
Caputo’s  Market & Deli “Specialty Retailer of the Year.”  Salt Lake Magazine
also recently named  Matt Caputo and Caputo’s Deli the “Best Food & Wine
Educator” at its 2009  Dining Awards.

Here’s the menu FYI and I might add that they have a rather good wine and draft beer offering as well.

CAPUTO’S DINNER MENU

Entrees

All entrees served with garlic bruschetta, your choice of pasta, and soup or house salad (Caesar add $1.00)

Prime Rib - Roman style herb rub with horseradish sauce and au jus $15.95

Halibut Melograno - Grilled with a pomegranate reduction and tartar sauce $15.95

Atlantic Salmon Agrodolce - Grilled with sweet and sour onions and tartar sauce $14.95

Chicken Parmigiano - Fresh boneless, skinless chicken breast, breaded and topped with $13.95

fresh mozzarella and Parmesan cheeses.

Chicken Piccata - Fresh boneless, skinless chicken breast, sautéed in lemon and white wine $13.95

Pasta Entrees

Choose the pasta, then choose the sauce. All pasta entrees served with garlic bruschetta, soup or house salad

(Caesar add $1.00)

Linguine - Long pasta similar to spaghetti, but flat $10.95

Penne - Medium sized tube style pasta $10.95

Angel Hair (Capellini) - Very thin and fine spaghetti $10.95

Ravioli - Wild mushroom or Cheese, your choice $11.95

Lasagna - Filled with three cheeses and Italian sausage $11.95

Half and Half

Your choice of any two linguine, penne and angel hair & sauces $11.95

Lasagna with half linguine, penne or angel hair $12.50

Ravioli with half linguine, penne or angel hair $12.50

Ravioli and Lasagna $12.95

Sauces

Arrabiatta - Italian for “angry” – Spicy tomato sauce made with Di Napoli tomatoes

Cacciatore - Hunter style – a tomato sauce made with a variety of meats, salami and cheeses

Vongole - Olive oil based clam sauce

Cacio e’ Pepe - Olive oil, pecorino cheese, garlic & black pepper make a traditional Roman sauce

Italian Sausage - Tomato sauce with big chunks of Italian sausage, grilled peppers and onions (Add $4)

Insalata (Salad)

Large salads served with grilled Italian bread

Large Small

Insalata Mista - House salad of mixed greens with marinated veggies $7.95 $3.95

Caesar Salad - House made traditional dressing tossed to order $8.95 $4.50

Add grilled chicken ($3.95) or grilled salmon ($4.95)

Sides

Meatballs - $2.95 Soup - cup $3.95 bowl $5.95 Garlic Bruschetta - $1.50

We will split any entree in the kitchen for $5.50 extra charge and you both get full soup, salad & garlic bruschetta.

Sandwiches

All sandwiches are served with side of pasta salad $8.95 or $6.95 half sandwich.

The Caputo - A taste of Cosenza, Italy. Prosciutto, mortadella, salami, provolone, lettuce and tomatoes on a

crusty Italian roll covered with olive oil and balsamic vinegar.

Muffaletta - New Orleans famous sandwich with salami, ham, mortadella, cheese and olive salad on a

Ciabatta roll.

The Soprano - Fugetaboutit! Gabagool (capocollo), Cacio di Roma cheese from the sunny south of Italy,

lettuce, tomatoes, roasted pepper spread, balsamic vinegar and olive oil.

Meatball - Meatballs, sauce, Parmesan cheese and provolone cheese. What more could you want?

Prosciutto - The most famous of them all. Prosciutto, provolone cheese, tomatoes, lettuce, balsamic vinegar

and olive oil.

Italian Cold Cut - A combination of Italian favorites – wine-cured salami, capacollo, Genoa salami, provolone

cheese, lettuce, tomatoes, balsamic vinegar and olive oil.

Mozzarella and Tomato (may substitute Greek Feta cheese) - Fresh mozzarella cheese, tomatoes and a

hint of basil dressed with balsamic vinegar and olive oil.

Roasted Peppers on Focaccia - Roasted sweet peppers, arugula (in season) with Manchego cheese,

balsamic vinegar and olive oil.

All American - Served with cheese, tomatoes, lettuce, mayonnaise, mustard and your choice of 1 meat:

turkey, pastrami, roast beef, ham, salami (served with oil/vinegar) or pork loin (served with oil/vinegar).

Cheese Lover - A delicate combination of Fontina and smoked gouda cheeses topped with lettuce, tomatoes,

balsamic vinegar and olive oil

Substitute pasta salad with Insalata Mista, Ceasar or Soup – add $2.00.

Antipasti (Appetizers)

Caprese Salad - Made with Caputo’s own homemade mozzarella (when available) $ 8.95

Italian Prosciutto - and Seasonal Fruit $ 8.95

Antipasto Misto - Select mix of our best specialty meats, cheeses and marinated veggies $ 9.95

Sauteed Olives - Marcona almonds, pickled garlic, rosemary, Marsala wine $ 7.95

Drinks

Soft drinks $1.50 Espresso $2.00

Coffee & tea $1.50 Cappuccino, mocha or latte $3.50

For parties of 8 or more people, 18% gratuity added to bill.

CONSUMER ADVISORY

Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the

risk of food born illness. Consult your physician or public health official for further information.