Thursday, March 31, 2011

Recipe of the Week: Burrito Bowls

A burrito bowl is a burrito served without the tortilla, with the fillings placed in a bowl. It starts with a layer of rice at the bottom followed by beans and toppings. Its establishment can be traced to the beginning of the low carb fad in the early 2000s, but our favorite burrito bowl came from a little" hole in the wall" vegetarian/vegan soup joint in downtown Portland that was in the ground floor of Chick's office.

This is quick, easy and super filling meal that makes a great leftover lunch.


Burrito Bowls
Makes 4 bowls

2 cups cooked brown rice
1 can chili beans (you could also use black beans, pinto beans or kidney beans)
4 tablespoons chopped green pepper
4 tablespoons chopped tomatoes
4 tablespoons yellow corn (you could use fresh, canned or frozen)
4 tablespoons black olives, sliced
4 tablespoons sunflower seeds (shelled, of course)
4 tablespoons shredded jack cheese (you could use cheddar or pepper jack)
4 tablespoons sour cream
4 tablespoons chopped cilantro

Cook rice according to directions. Warm beans in a small saucepan over medium-low heat. Dice up green pepper and tomato. Drain the corn and olives.
To assemble: Place 1/2 cup rice and 1/2 cup beans in a bowl followed by the green pepper, tomatoes, corn, olives, sunflower seeds and cheese. Top with sour cream and cilantro.

Recipe courtesy of The Dog's Dig
Image courtesy of google images

Wednesday, March 30, 2011

Springtime is here again!

With the super-moon a few weeks ago, the joyful sound of the chick-a-dees building a nest in our cherry tree, crocus and daffodils popping up and the hope that spring brings.....its a wonderful time of the year to be present as the seasons shift.

We are extra happy here in West Seattle and wanted to send the extra love out to you.

Brian has been busy in the backyard....building an extra row onto our little patio and cleaning up the secret garden. Now all we need is some sunshine.

We've added a touch of spring to the house to welcome the new season.
A big thank you to my sweets for setting up a little classroom in our dining room and with a bit of help from Sammy, I got 2 hours of studying in on Saturday morning before we went out and had a little fun.Enjoy!

Sunday, March 27, 2011

Menu Plan Monday: Last Week in March

Now that Spring is officially here and daylight hours are increasing by minutes each day....take stock in your menu planning and ask yourself this great question....

How much time do you want to spend in the kitchen and still eat a well-balanced and healthy meal?

Check out Laura's great site for not only menu planning ideas, but ways to get super, super organized.


Sunday: Hamburgers on the Grill (I just mentioned it was spring, right?)
Monday: Cheddar Chicken Bites with Broccoli
Tuesday: Vicki's Shrimp Cakes with a Big Garden Salad
Wednesday: SW Chicken Salad
Thursday: Grilled Pork Chops with Baked Sweet Potatoes

Friday, March 25, 2011

Old Photo Friday: Happy Birthday, Crowe Bird

WHO: Linda, Crowe, Grandma Cavey and Pop (although I don't think Grandma Cavey was Reno bound)
WHAT: Preparing for Reno Road Trip (notice Crowe already has a beer in hand)
WHERE: Eugene, OR (I believe in front of Crowe's house on Tyler Street)
WHEN: late 1970's

In loving memory of dear friend, Lowell (otherwise known as Crowe). Who would have celebrated a birthday on March 23rd. Gone, but never forgotten.


Thursday, March 24, 2011

Recipe of the Week: Vicki's Shrimp Cakes

Good friend, Vicki came up from Eugene smack dab in the middle of March Madness and brought an amazing appetizer. When I asked her where she got the recipe, she said she made it up. Brilliant!


Vicki's Shrimp Cakes

1/2 cup finely diced carrot
1/2 cup finely diced celery
1/2 cup finely diced onion
2 tablespoons olive oil, divided
1 cup diced fresh shrimp (raw)
1 egg
2 tablespoons plain yogurt
2 tablespoons panko breadcrumbs
1/2 teaspoon Tom Douglas Seafood Rub
sour cream, garnish
lemon wedge, garnish


Heat skillet over medium heat, add 1 tablespoon oil. Cook carrot, celery and onion for 10-15 minutes until soft. Remove skillet from heat and let veggies cool.

Cut shrimp up into fingernail-sized pieces. Add shrimp to cooled veggie mixture long with egg, yogurt and breadcrumbs. Season with seafood rub.

Form shrimp mixture into small patties on a sheet of waxed paper (about a heaping tablespoon a piece). Refrigerate patties for 30 minutes.

Clean skillet and heat over medium heat. Add remaining oil. Cook patties until browned on one side, about 3 minutes, flip and cook until the other side is browned.

Service with a dollop of sour cream and a lemon wedge.

Recipe courtesy of Vicki (thanks for leaving 6 extra shrimp cakes in our freezer)

Image courtesy of google images

Tuesday, March 22, 2011

March Madness: The Recap

We had a great March Madness Party last week.

Thanks to my Pop for coming up from Eugene for an entire week!

A special thanks to my sweetheart for driving down from Seattle on Sunday to watch the last of the Sweet 16 teams move on.

Honorable mention goes to good friend, Vicki who had no idea when she asked to spend the night at our place that the party was on! She was a good sport (and came with appetizers to boot).
Lots of good food....perhaps a bit too much wine (if there is such a thing) and plenty of good basketball. Who cares if my team lost....right?!


Sunday, March 20, 2011

Menu Plan Monday: March 21-24, 2011

The debauchery that is March Madness has left the Rebecca Lane household. We really need to get back on track and quick. A clean and simple menu is in order for this week. Remember to click the link above for more menu planning ideas.


Monday: Thai Steak Salad
Tuesday: Burrito Bowls
Wednesday: Grilled Cuban Chicken with Black Bean and Mango Salsa
Thursday: Tortilla Crusted Tilapia with Grilled Asparagus

Friday, March 18, 2011


WHO: Sammy (then known by the "street" name of Blackie sometimes called Jackson by Chick)
WHAT: Hanging out at Rebecca Lane
WHEN: Summer 2008

Happy Birthday to Sammy who celebrated turning three on the 15th of March. He's an adorable cat and a loving member of our family. I am so grateful to Brian for adopting him, taking him to Seattle and giving him the name Sammy (after Sam Malone of Cheers).


Thursday, March 17, 2011

Recipe of the Week: St. Patrick's Day Colcannon

Colcannon is traditionally made from mashed potatoes, kale or cabbage, butter, salt, and pepper. At one time it was a cheap, year-round staple food usually eaten in autumn/winter, when kale comes into season all over Ireland.

An old Irish Halloween tradition was to serve colcannon with prizes of small coins concealed in it, as the Irish and English do with Christmas Pudding.

Welsh cawl cennin, despite the somewhat similar sound of the expression, is etymologically unrelated to colcannon, meaning "leek soup", literally "broth (of) leeks."

Welsh cawl can also mean "gruel"; the usual word for "cabbage" is bresych, so the Welsh equivalent of Irish cál ceannfhionn would be bresychen benwen.

Isn't everyone a wee bit Irish on St. Patrick's Day?


Colcannon Bake

4 large russet potatoes, peeled and quartered (you could also use red or Yukon gold)
1/2 tablespoon salt
6 tablespoons butter
1/2 cup sour cream
1 egg
1/2 cup heavy cream
1 tablespoon olive oil
3 cups cabbage (pretty close to 1/2 a head)
2 leeks, chopped (if you don't like dealing with leeks, use green onions)
1/2 small red onion, diced
1/4 cup white wine
1/2 cup shredded cheddar cheese


Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash with 6 tablespoons of butter, sour cream, egg, and heavy cream.

Preheat oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat oil in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes. De glaze pan with white wine then stir the cabbage mixture into the potato mixture until thoroughly mixed. Spoon into the prepared casserole dish and top with cheese.

Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 minutes or until cheese is melted and bubbly.

If you love lamb, I can see this going nicely along side a couple of chops with a large mug of Guinness

Image courtesy of Google Image

Tuesday, March 15, 2011

March Madness Goodie Basket

Thanks to my Aunt Judy in Ohio for sending the Rebecca Lane crew a March Madness goodie basket.

Here is what she sent us......

Yellow Peeps
Snyder's of Hanover Pretzel Snaps
Snyder of Hanover Honey Mustard and Onion Pretzel Pieces

Fisher Natural Pecan Halves
Emerald Natural Almonds (100 Calorie packs)
Orville Reddenbacher's Natural Lime and Salt Popcorn
Rolo Chewy Caramels in Milk Chocolate
Swedish Fish
M & M's
Skyline Chili
McCormick Spice Packs (Quesadilla Casserole and Caribbean Grilled Steak)

Along with four great recipes....
Pretzel Caramel Pecan Treats, Radish Dip, Sky Dip and Citrus Salad with Bacon and Red Onion

Now all we need is for the games to begin! THANKS Aunt Judy (and Uncle Roy too).


Monday, March 14, 2011

Spring Forward

We welcomed not only spring, but good friends Rob and Kelly (and little doggy Picard) for a Saturday afternoon suprise visit. It's nice catching up with these guys and a real treat when friends just "call around" on the spur of the moment for a cup of tea.

Brian and Kelly talking series 65/66 (I hope Kelly ends up NOT having to re-take)

Cheers to good friends!



Sunday, March 13, 2011

Menu Plan Monday: MARCH MADNESS - Let the Games Begin!

Basketball fans unite! It's that time of year again so get your brackets filled out and your team colors on because it's GAME time at Rebecca Lane.

We are going to have a houseful this week...Brian is in Portland teaching and my Pop is up from Eugene for non-stop basketball from Tuesday-Sunday this year.

Here is our decedent menu this week (next to Christmas, it's probably the most extravagant menu of the year).


Monday: Fill out your bracket night! Dinner out at Golden Crown in Beaverton
Tuesday: Taco Tuesday! Fish Tacos with Lime-Cilantro Creama
Wednesday: Classic Fried Chicken with Garlic Mashed Potatoes, Creamy Cole Slaw and Veggies
Thursday: St. Patty's Day! Corned Beef and Cabbage with Potatoes and Grilled Asparagus
Friday: Crab Stuffed Ravioli with Roasted Red Pepper Sauce with Crusty Garlic Bread and Caesar Salad
Saturday: BBQ Rib Eye Steaks with Baked Potatoes and Pop's Mediterranean Salad
Sunday: Can we just grab a pizza?

Friday, March 11, 2011

Old Photo Friday: Brian in Maui

WHO: Brian
WHAT: On the beach
WHEN: April 2006
Waking up this morning and hearing about the tsunami alert in Hawaii followed by a wave of water heading straight for Oregon is frightening.
I love this picture taken just north of Kahana near Kapalua on Maui. Prayers and blessings to friends and family in Hawaii.

Thursday, March 10, 2011

Recipe of the Week: Butternut Squash Baked Rigatoni

Did you know that March is National Noodle Month? Noodle consumption grows approximately 20% between January and March, making it one of the ultimate comfort foods.

Let's celebrate with a yummy, quick and easy pasta bake.


Butternut Squash Baked Pasta
Slightly adapted from Weight Watchers

1 large butternut squash, cut in two and scooped free of seeds
2 tablespoons olive oil
1 box rigatoni pasta
1/2 cup half and half
1 cup skim milk
2 tablespoons all-purpose flour
1 garlic clove, minced
salt and pepper to taste
1 teaspoon dried thyme
1/4 teaspoon nutmeg
1/2 cup part-skim ricotta
1/2 cup grated Parmesan cheese
1/4 cup chopped walnuts

Preheat oven to 375F. Place halved squash on a cookie sheet, drizzle with olive oil and bake for 30-45 minutes until fork tender. Let cool.

Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions; drain and return to pot.

In a medium saucepan, whisk together half and half, milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat.

Using a spoon, scoop out squash and stir into sauce then add thyme. Add sauce to pasta; toss to mix and coat.

Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned, about 15 to 20 minutes.

Yields about 1 1/2 cups per serving.

Recipe courtesy of Weight Watchers; despite a few changes (adding a bit of half and half) this dish is still filling and low calorie
Image courtesy of google images

Sunday, March 6, 2011

Menu Plan Monday: March 6-10

Welcome to another start of an amazing and unique week.

I am back in Portland having spent last week in Seattle....studying for my series 66 exam and attending a workshop.

We've got a Meatless Monday meal this week and a new chicken with artichoke recipe.


Sunday: Southwest Salsa Burgers with Homemade French Fries
Monday: Meatless Monday! Baked Pasta with Butternut Squash and Ricotta with a Garden Salad
Tuesday: Chicken Breasts with Artichokes over Jasmine Rice
Wednesday: Tortilla Crusted Tilapia with Baby Red Potatoes and Garlic Green Beans
Thursday: Celebration Dinner! Perhaps a big basket of wings HERE

Friday, March 4, 2011

Old Photo Friday: Gingerbread Village

WHO: Stacy and Mom (Grandma Virginia took this photo)
WHAT: Weekend outing
WHERE: Gingerbread Village Restaurant just outside of Mapleton, OR
WHEN: 1978

What is your earliest childhood memory? I don't believe that this is my earliest, but I do remember exactly where we were and I remember this time in my life very vividly. Mom and I probably spent the weekend at Coast Village with Gram and on the way home, treated ourselves to a piece of gingerbread. To this day, whenever I eat gingerbread it reminds me of my Mom and Gram and of my fond memories of the Oregon Coast.



Thursday, March 3, 2011

Recipe of the Week: Vietnamese "Pho" Rice Noodle Soup with Beef

For Valentine's Day I cooked an amazing NY Steak roast. With an abundance of leftover rare beef, I decided to try a very easy...down home Vietnamese Beef and Noodle soup or Pho.

Pho is a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà). The soup includes noodles made from rice and is often served with basil, lime, bean spouts and peppers that are added to the soup by the consumer.

The origin of the word was one subject in a seminar on phở held in Hanoi in 2003. One theory is that the name comes from the French word feu (fire), as in the dish pot-au-feu, which like phở uses the French method of adding charred o­nion to the broth for color and flavor, one of the techniques which distinguishes it from other Asian noodle soups. Some believe the origin of the word to be the Chinese fen. In addition to rice noodles, multiple spices (such as star anise and cinnamon) are staples of Chinese cuisine. I like the fact that you can add your favorite Asian vegetables and staples to suit your taste


Rice Noodle Soup with Beef

2 tablespoons olive oil
1 yellow onion, sliced into thin rings
3 garlic cloves, finely chopped
1 tablespoon grated ginger
2 cups sliced mushrooms (I used crimini)
1 carrot, sliced
8 cups beef broth
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons sweet Thai chili sauce
2 cups cooked beef (I used leftovers from a roast); alternatively you could buy thin slices of ribeye and cook beef in broth mixture
Udon or yokisoba noodles
Garnish: green onions, chopped peanuts, bean sprouts, chopped mint, chopped cilantro, fresh lime juice

Heat medium stockpot over medium-high heat and add olive oil. Saute onions for 5-7 minutes then add garlic and ginger stirring frequently. Once the onions have carmalized a bit, add mushrooms and carrot and cook for another 5 minutes. Add broth, fish sauce, soy sauce and chili sauce and bring mixture to a boil. Reduce temperature to a slow simmer and cook 30 minutes or until flavors blend. If using already cooked beef, add and cook for an additional 10 mintues. If you are using thin slices of raw beef, add and cook until desired doneness.

To serve, cook noodles according to package directions and place in the bottom of a large soup bowl. Ladle broth mixture over the top of the noodles then add garnish to taste.

Image Courtesy of Google Image: I wished I would have taken a picture of my bowl. It looked fantastic
Recipe Courtesy of Moi: To be honest, I've never eaten Pho before so I kinda made this up, but it was a yummy and hearty soup and excellent on a cold winter's evening

Tuesday, March 1, 2011

Saturday Lunch at The Porterhouse

We've been dying to check out the Porterhouse in West Seattle since it opened back in late 2009. This pub offers 21 rotating taps featuring West Coast micro brews with a great selection of wines by the glass or bottle.

Lately, the buzz has been about the food. The menu features local products from seafood to steaks to produce. The diversity of West Seattle is reflected in their dishes. They also have an amazing happy hour from 3-6 daily and ALL day on Monday.

Brian had the BLT ($9) -Crispy bacon, lettuce, tomato and garlic aioli on grilled sourdough bread. He washed that down with a Northern Lights Amber.

I had a yummy Lola ($9) - pastrami, sauerkraut and melted swiss with Russian dressing on grilled rye. It really paired nicely with a Whistling Pig Hefeweizen.

It was a bitterly cold day in West Seattle....a great opportunity to check out some of the many fantastic pubs and restaurants in our area.