Smokey Apple Porcini Steak Marinade

Porcini_AppleMy son-in-law stopped by my new Vom Fass shop in Kowalski’s Markets in Woodbury, MN, last week and bought apple vinegar and porcini extra virgin olive oil. The results were the most amazing steaks I’ve ever eaten!

Smokey apple porcini steak
1/2 C Vom Fass Waldburg Balsam Apple Vinegar
1/4 C soy sauce
3 T minced garlic
2 T honey
2 T Vom Fass Porcini EVO Oil
2 t pepper
1 t Worcestershire sauce
1 t onion powder
1/2 t salt
1/2 t Hickory liquid smoke flavoring
1 pinch cayenne pepper
We used marinade for 4 porterhouse steaks. Let steaks marinate 4 to 48 hours, then grill. The Apple Balsamic Vinegar acts as a tenderizer, and combined with the liquid smoke, it gives it a slight apple-wood flavoring.

Day 2, Leg 3, 2012-2013 Winter Motorcycle Adventure

Friday, March 1, 2013

After a quick breakfast at the hotel in Hobbs, my sweetheart (SH) and I continued East on Hwy 180, starting the day dressed warmer than yesterday’s start, including the addition of chaps, a neck-warmer and my light down jacket under my armored jacket for me, and winter gloves and light jacket as a liner for my sweetheart. The sun is warm, but when we start out in the high 30-degree levels, the wind is chilly, even for these Minnesotans!

We stopped in Lamesa at a Mexican family restaurant to warm up / snack / coffee break. Then we continued on Hwy 180, enjoying the changing landscape that includes desert, oil, hills, mountains, some trees, increasing agriculture and ranching – and long stretches with a whole lot of nothing! We always seem to find the beauty in our travels, even in the desolation of sparsely populated, remote areas that include long, pancake flat stretches of straight highway. Loving 75 mph posted speed limits.

It’s a windy today, and the fields of windmills near Albany are good indicators that my arms will ache by the end of the day from balancing the bike against the gusty northwest breezes. Although it is the windiest little city, I love Albany, TX, population about 2,000! It appears to be a much more affluent town than Snyder or Lamesa. We had a latte at a very cute and historic drug store, shopped for souvenirs in a gift shop, where we chatted with a charming store clerk (who gave me a postage stamp for my postcard to SH’s Uncle Walter).

We didn’t take the time to visit the Old Jailhouse Art Center, but the lady in the Chamber of Commerce was eager to tell us all about it. If I were to move to a small town in Texas, I would be likely to choose Albany!

The Ridge Motel in Breckenridge, TX, is our stopping point for the night. I collapsed for a short nap, and was tempted to stay there all night, until my empty stomach convinced me to get up. We walked over to Ernie’s Spanish Kitchen for dinner, where SH had a burritto and I had a delicious rib-eye steak. It can be tricky finding gluten-free food in the boonies. The servers often look at me like I’m speaking Chinese when I ask whether a dish is gluten-free!  I usually stick to eggs, salads and grilled meats, for the most part, on our travels.

The server was an energetic, sincere woman who must have had close to the same circumference and height measurements. The people in outstate Texas have been just delightful, hospitable, and interesting.

After our second 250-mile plus day in chilly, windy temps, I think I was sleeping before my head hit the pillow.  Tomorrow will find us back in the city.

Love, Tomboy Tam

Living to eat doesn’t have to be a bad thing

Food is not one of my defined categories for this blog. The reality is, I love food so much, that I consider it inherent in all aspects of life:

Relationships – I love to cook for my loved ones.

Personal growth – Food has been a consistent source of comfort through all stages of my growth. And I’ve consistently improved my choices throughout that same time!

Health & wellness – I’ve enjoyed evolving my diet to satisfy my foodie fetishes, while honoring my commitment to being healthy and fit, and living a long life.

Spirituality – Food feeds my soul, as well as my body. I have glimpsed heaven while enjoying sublime flavors.

Career – What beloved manager has not motivated teamwork and employee engagement on the backs of pizza lunches and Friday bagels? Even my food offerings at work evolved through my personal growth to fruit and salad options.

Lifestyle – Adventure, exploration, friends and fun: all relevant to cooking, dining out and trying new foods and restaurants.

Today I offer one of my recent favorite recipes – Tomboy Tam’s un-omelet (not really an omelet because I throw most of it in the pan together instead of folding the contents into the embrace of cooked eggs – fussy, precise cooking is not a tomboy trait!):

Serves 1, about 250 calories per serving, 14 grams of fat and 20 grams of protein

Ingredients (I use organic ingredients whenever possible):

  • 1 t oil (go with a healthy one – olive, avocado, etc) or spray oil
  • 2 T chopped onion
  • 2 T chopped green and/or red pepper
  • ½ C chopped mushrooms
  • ¾ C chopped baby spinach (I just cut it up a bit with a scissors when I add it to the pan)
  • ½ of a medium-sized tomato, chopped
  • 1/8 C feta cheese crumbles (as I am fond of saying, “feta makes everything betta!”)
  • 1/4 of an avocado, sliced
  • 1 whole egg and 2 egg whites
  • Salt and pepper to taste

I added the tomatoes after cooking in this photo, which is an easy alternative to adding them to the pan to cook with the eggs.

Whisk the eggs with the salt and pepper. Put oil into a small non-stick pan and heat over medium burner. Add onions and peppers and stir-fry a minute or less before adding mushrooms. After about another minute of stir-frying, add the chopped spinach and tomatoes. Stir for a few seconds and then add the eggs. Reduce heat to low and cover pan. Check after three to five minutes for doneness. When the eggs are set and it’s a little puffy, it’s done. Don’t overcook. Remove from pan and put on plate. Add the feta cheese and avocado and fold over – or not. Eat and enjoy!

I’ve added slightly blanched asparagus cut into 1-inch pieces or other veggies, depending on what I have on hand. You can add or replace the avocado with some chopped deli ham or a slice of fried, crumbled bacon without completely ruining the health value. Obviously, adjust the ingredients as needed for any special needs, such as replacing the one whole egg with another egg white are watching your cholesterol. Personally, I like the veggies tender-crisp so I keep the sautéing prior to adding the eggs to a minimum.

I enjoyed this as a real omelet with a dear friend for brunch at Wilde Roast on St. Anthony Main in Minneapolis recently and loved it so much I recreated it at home and have been eating it a couple times a week ever since. And by the way, Wilde Roast has gluten free bread! I keep fresh chopped onion and peppers in the frig so it’s quick and easy to prepare.

  • What are your go-to healthy favorites? 
  • What is your relationship with food?

Thanks for sharing!

Love, Tomboy Tam