Time to whine

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Yup, you heard correctly, I'm just going to give you all a little forewarning that I'll be a whiney baby for the next couple days.  The yoga on Saturday and then a run right after, KICKED. MY. ASS!  Literally my ass....it hurts....like CRAZY!  Damn out of shape gluts! However, that's not all that's hurting....my shoulder, lats, quads, EVERYTHING from my shoulder to my calves and I'm moving like an old lady....is it sad that I LOVE this feeling!  I might whine and moan and groan, but there are few things that feel better than your body reminding you that in the last couple days you accomplished more than you thought you could.

The reason I say that is because I thought sure after not running for so long that I'd never run again or that it would be super challenging to work up to running any length steadily, but my body proved my brain wrong this weekend, which is AMAZING!  HOWEVER, now I have the itch to run again.  Maybe I can get another in tonight after the kiddos go to bed?  Fingers crossed!

Today is the day to try something you don't think you can do!

Happy moaning groaning Monday all!

Freihafen Café Lunch Menu for Monday, February 25, 2013

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Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm

BLOCK A

​ Honey Apple Sauce   Chicken Gravy,Apple,Honey,Corn Starch
​ Grilled Chicken Legs
with Ginger and Chili   Chicken Legs,Ginger,
Chili,Lemongrass

BLOCK H

​** Beetroot
and Potato Soup Vegetable Stock,Beetroot,Potatoes,
Onions,Celery,Leek

BLOCK V

​* Small
Thai Spring Rolls     Cabbage,Mungbean Sprouts,Red Bell
Peppers,Oniosn,Carrots,Tofu,
Rice Flour,Rice Noodles,Soy Sauce,
Coriander,Sunflower Oil,Spices,
Chili Sauce,Wheat Flour
​** Sweet and Sour Sauce Ketchup,Vegetable Broth,Pineapple,
Onions,Ginger,Garlic
​* Fennel Piccata     Fennel,Eggs,Parmesan,
Wheat Flour,Canola Oil

BLOCK K

​* Yoghurt Dressing
with Basil and Chili    Yoghurt,Canola Oil,Vinegar,Mustard,
Lemon,Garlic,Sugar,
Basil,Chili
​ Peanut Ice Cream   Water,Agave Syrup,Peanut Puree,
Carob Gum,Sea Salt
​** Mixed Antipasti Bellpeppers,Eggplants,Zucchini,
Carrots,Olives,Artichokes,Rosemary,
Thyme,Olive Oil,Garlic
​* Vanilla Curd with
Melon and Hazelnuts    Curd,Agave Syrup,Vanilla,
Melon,Hazelnuts
​* Apple Crumble    Apples,Wheat Flour,Butter,
Sugar,Cinnamon
​* Leek Salad
with Cheese   Leeks,Edamer,Parsley,Canola Oil,
Herb Vinegar,Sugar
​* Buckwheat Salad
with Dandelion Pesto    Buckwheat,Spring Onions,Red
Onions,Tomatoes,Chili,
Dandelion Pesto

BLOCK F

​ Red Wine Sauce   Gravy, Red Wine, Corn Starch
​ Braised Ox Cheeks   Ox Cheeks,Onions,Carrots,Celery,
Red Wine,Juniper,Thyme,
Clove,Juniper

VEGETABLE 1

​** Bell Pepper and Sprouts Bell Pepper,Mungbean Sprouts,Carrots,
Tomatoes,Garlic,Rosemary,Olive Oil

VEGETABLE 2

​** Broccoli Broccoli, Nutmeg

VEGETABLE 3

​** Red Cabbage   Red Cabbage,Onions,Apples,Red Wine,
Vinegar,Sugar,Corn Starch,Laurel,Juniper,Clove

SIDE DISH 1

​** Basmati Rice

SIDE DISH 2

​** Potato Dumplings Potatoes,Carob Gum

SIDE DISH 3

​** Wholegrain Pasta  

Paleo Kabocha & Lamb Shepherd's Pie

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Happy November folks!  We had our neighbors over for dinner recently, and this is the perfect recipe for entertaining.  One pot meal, easy to prepare ahead of time, and although the picture doesn't reflect it, it does present really well! 
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn.  Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages.   But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints. 

This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages.  Yay for life in the West! 

2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400.  Cut your Kabocha in half and removes seeds.  Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife.  While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*.  Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.

Reduce the heat in the pan and add the butter.  As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy.  Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.

Remove the squash, scrape out the guts , and mash in a bowl.  Add a little salt & pepper and spoon over the top of the lamb.  Bake about 30 minutes until everything is bubbling.  Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).

*And if you've read my blog before, you probably notice I use my Le Creuset for everything!

Where I've Been Lately

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So if you've noticed my blogging rhythm has been less than stellar, my sincerest apologies, but I've been cooking a lot of my old standby's lately and that's hardly newsworthy.  I do however keep my instagram (@seasidekitchen) up to the minute (didn't you want to know what I'm eating/cooking/planting in real time?!?!).  So, head on over to the hipster hangout and give me a follow.

Eat Your Greens: Paleo Dijon Super Slaw

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This is a delicious way to eat your greens... I made a huge bowl, expecting it to last a couple days, and we devoured it in one sitting.  By sitting, I mean standing at the kitchen counter, then leaving the fork in in the bowl and taking a bite every time we walked by.


Paleo Dijon Super Slaw
About 4 cups greens (I used beet greens and kale)3 slices cooked bacon, diced2 shredded carrotsCouple tbs chopped green onionsHandful of dried cranberries
Put it all in a big bowl
Dressing:1 tbs Dijon4 tbs olive oil2 tbs red wine vinegarSalt and pepper to taste
Put all the dressing ingredients in a jar, screw the lid on tight and shake it like you're bruising a martini. Toss with the greens and eat.  

Where I've Been Lately

To contact us Click HERE
So if you've noticed my blogging rhythm has been less than stellar, my sincerest apologies, but I've been cooking a lot of my old standby's lately and that's hardly newsworthy.  I do however keep my instagram (@seasidekitchen) up to the minute (didn't you want to know what I'm eating/cooking/planting in real time?!?!).  So, head on over to the hipster hangout and give me a follow.

Today's menu and a hint of what's to come

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Since February is Black History Month, Better World Cafe will be getting into the spirit with African and African-American themed dishes!


Today features a soup from our own Chef Leslie. It's her North Carolina family tradition going back 100 years where they grew their own vegetables and put them up for the winter. Then after the holidays, using the leftover turkey from the previous feast, the well-preserved vegetables (green and lima beans) are added to a savory tomato base to make a flavorful reminder-of-summer soup.

Here is the rest of today's menu:


Specials/Entrees:
~ British pasties (turnovers filled with potatoes and other veg)
~ Pork platter topped with a rosemary pan sauce, mashed potatoes and our own homemade applesauce
~ Pasta with mushroom cream sauce

Soups:
~  Leslie's special North Carolina family turkey vegetable

Salads:
~ Better World Salad (v)
~ Roasted bosc pear with feta, candied walnuts and apple cider dressing


Sandwiches:
~ Corned Beef
~ Kitchen Sink Burrito
~ Turkey

Desserts:
~ Layer cake with caramel icing
~ Chocolate chip, pecan, raisin cookies
~ Banana bread
 
Drinks:
~ Hot and iced coffee and tea

As usual, selections can vary by availability so ask about any additions/changes if you're calling to place a take out order at 732-510-1572. Thanks!