Posts Tagged With: foodie

The Traveling Foody – Peru

Welcome travelers and Traveling Foody fans.  We are very excited about this feature on Peru.  Our friend Phil just returned from a 3 week adventure to Peru and we had a wonderful conversation with him about his excursion into Peruvian country, culture, and food.

First of all, what’s all the hubbub with Peru?  Okay, so they have llamas and their wool makes for wonderful material.  What makes Peru a destination?  Is it food? Is it the culture? Is it the topography?  We believe it’s all the above and much more.

Get with it and see what Phil had to say about Peru.

TTF: What was it about Peru that attracted you to travel there?

PHIL: I’ve always wanted to visit Machu Picchu since I was a kid, so I jumped at the chance to get on this hike.

TTF: What parts of Peru did you visit?

PHIL: Cuzco and the Sacred Valley.

TTF: Like many countries, various cultures migrate to them.  What other types of nationalities are living in Peru?

PHIL: Many Chinese immigrated there in the 1900’s for good paying labor.  Germans & Israelis came here in the 1950’s.  Canadians, U.S. Americans and to a lesser part, British also are here.

TTF: What was your favorite meal in Peru?

PHIL: So many great places to eat and so many dishes!  My favorite restaurant was El Encuentro.  It was a vegan joint with meat analogs. 

Spaghetti El Diablo

Spaghetti El Diablo

I ate here a lot while I was on my own, and frequently while the carnivores were doing their own things.

Best meal was probably a potato & cheese dish. 

Potatoes and Cheese with Cilantro sauce  and Quinoa

Potatoes and Cheese with Cilantro sauce and Quinoa

Many, many dishes had a sauce of cilantro. This dish had that plus clove.  The cheese was fresh guinea pig cheese.

The Peruvians have over 300 varieties of potatoes; from blue to purple to red. Black & white are common as well.

TTF: What was your fondest memory visiting Peru?

PHIL: Climbing Wayna Picchu (the mountain behind all the ‘postcard’ shots’ of Machu Picchu) and looking down on Machu Picchu.  A very memorable time.  It was hard to be alone up there, but the vibes were pretty intense.

Moray. An ancient Inkan laboratory for plant hybridization

Moray. An ancient Inkan laboratory for plant hybridization


TTF: Was it easy to get around?

PHIL: Yep, even though my Spanish was close to non-existent, mini-buses & taxis were easy to use and get to where you were going.  Cheap too!

TTF: Would you visit again?

PHIL: Visit? Hell I’m thinking of moving there!


Thank you very much Phil for your input and time with us. 

Phil has been a traveler for most of his life and a great friend of the Traveling Foody family for many years.  We can’t wait to see what adventures he will experience next and wish him safe travels and to eat well.

Some of Phil’s adventures were in the Cuzco area, which is the old capital of Peru.  What about the newer capital?  Well, the current capital is Lima and is located on the central coast of Peru.  Compared to other cities in the country, Lima is by far the largest city with more than one quarter of the entire population of Peru living there.  For our fellow beach goers, the Miraflores district presents the traveler with wonderful views of rocks and tides.  One of the highlights for the museum enthusiast will be the Museo Larco.  This Museum is known globally for its Erotic Gallery.  The gallery is dedicated to erotic sculpture art which date over a thousand years old.  And to let you in on how popular Erotic Art in Peru is, you will find reproductions of the art all around Peru. 

Quick tip time: Cash is defiantly the king compared to card.  The currency in Peru is called “Nuevo Sol.”  Even though, shops might have an old credit card sign in the window does not mean they are still accepting them.  So bring your cash.  Preferably carry smaller bills for those bargains.  Another tip is keeping your bills clean and wrinkles free.  Like many South American countries, some places will take your cash.  But if it is ripped or old they might think it’s fake.

Let’s talk food and drink. 

When in Rome you do as the Romans.  When in Peru it’s all about Pico! Pico is a brandy which is made from the grape and is appreciated all over the Peruvian coast.  There are those who believe that the neighboring coastal country of Chile was the true birthplace of the nectar of the gods.  Guess what?  We don’t care where the origins of this particular nectar originated from.  What we care about is that it’s good and good for your spirits.  When we talk about Chile, we will say it’s from their country because that’s what the locals will tell us.  The most popular cocktail on the South American Pacific is Pisco Sours.  If you are not into the spirit of things, you might want to have a local brew.  Cusqueña is where you want to direct your brew thirst.

Does your food run the house or do you run around your food?  That’s right.  We are speaking of the traditional dish of cuy.  In many regions of the world, cuy is referred to as guinea pig.  That’s right.  Guinea pig.  Cuy is usually prepared whole, roasted or grilled, with the head on.



Like many South American coastal regions, ceviche is a big deal and almost on everyone’s plate. 

We heard Phil talking about the many varieties of potato that grow in and around Peru.  But, Peru also has very large avocado and they are not afraid to use them.  These two ingredients make up a traditional casserole dish called Causa and is served cold. 

Phil also talked about the Chinese immigrants.  The Chinese settlers created a dish called Lomo Saltado,which is a stir-fry consisting of beef, tomatoes, peppers, and onions mixed in with potatoes and soy sauce served over rice.  The Chinese culinary influence can also be found in a very popular dish called Pollo a la Brasa which is a Peruvian style roasted chicken using soy sauces marinade that have been infused with peppers, garlic, and cumin for a salty – smoky taste.

For those who love their meats, peruvians dish it up…more like skewer it up.   Anticuchos are marinated skewers of meat grilled to perfection.  You can find them in many locations from restaurants to street carts.

Speaking of meat, how about some alpaca?  That’s right.  Like many other animals, these are not only used for their wool.   We have never tried the alpaca llama but we understand that it’s similar to buffalo or grass fed beef that’s more on a gamier side.

Let’s not forget that Peruvians have a sweet tooth.  One of the favorites in the country is the lúcuma.  Lúcuma is a fruit that resembles the mango.  Its custardy flavor is comparable to maple syrup.  Many recipes call for the fruit for flavoring a dessert. Yum!


We would like to leave you with some Peruvian recipes:

The Potato cheese dish Phil was talking about is called Papa a la Huancaína – Potatoes in Spicy Cheese Sauce.

Huancaína Sauce:


  • 4 Tablespoons vegetable oil
  • 1/2 Cup chopped onion
  • 3-4 Yellow aji amarillo chile peppers
  • 2 Cloves garlic, minced
  • 2 Cups white farmer’s cheese (queso freso)
  • 4 Saltine crackers
  • 3/4 Cup evaporated milk
  • Salt and pepper to taste


Remove seeds from yellow chile peppers and chop into 1 inch pieces.  Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes.  Remove from heat and let cool. 

Place onion/chile mixture in a food processor or blender.  Add evaporated milk and blend.  Add cheese and crackers and blend until smooth.  Sauce should be fairly thick.  Thicken sauce with more saltines or thin sauce with milk if necessary.  Season with salt and pepper to taste. 

Potato Preparation and Serving the dish:


  • 8 yellow or while potatoes
  • Huancaína sauce
  • Lettuce leaves
  • 2 hard-boiled eggs
  • 8 large black olives, halved


Heat a large pot of salted water to boiling and add the potatoes.  Boil potatoes until tender when pierced with a fork.  Drain water from potatoes and let cool.  Slice potatoes and arrange on top of the lettuce leaves. 

Pour huancaína sauce over potatoes, and garnish with slices of hard-boiled egg and black olive halves.


Another dish we would like to share with you is Anticuchos de Carne – Grilled Beef Anticuchos


  • 12 cloves of garlic
  • 1 tablespoon cumin
  • 1/4 cup mild chile pepper paste (aji panca, if available)
  • 1/2 cup vinegar, divided
  • 1 tablespoon salt
  • 2 teaspoons freshly ground pepper
  • 2-3 pounds steak (sirloin, tenderloin)
  • Wooden skewers


Cut beef into 2 inch chunks and place in a nonreactive bowl or dish.  Mash the garlic with a rock, or with a mortar and pestle. 

Make the marinade: in a bowl, mix the crushed garlic, ¼ cup of the vinegar, ¼ cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.

Pour the marinade over the beef and mix well.  Marinade beef overnight in the refrigerator.

Prepare the grill.  Place the beef onto the skewers (about 4 pieces of beef on each skewer).  Make a basting mixture of ½ cup vegetable oil, ¼ cup vinegar, and a pinch of cumin. 

Grill the skewers for about 5 minutes on each side, or to desired finish. Baste beef several times during cooking.

Thanks again Phil for your time and invigorating conversation.  Thank you to all the readers of the Traveling Foody.  Remember to keep you minds and stomachs open and your.  Keep on exploring and we will see you soon.  We leave you with a few more photos from our good friend Phil.

Pan y marmalade breakfast

Pan y marmalade breakfast

Roasting Chocolate Beans

Roasting Chocolate Beans



Coca leaves

Coca leaves

Eggs with Cilantro Sauce

Eggs with Cilantro Sauce

-The Traveling Foody

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The Traveling Foody – Red Lantern Seattle Washington

Welcome to the New Year Travelers and Foody fans.  Boy, we have been so busy the past couple months in the great Northwest and hope that you have had a wonderful holiday and your new year has been blessed with many blessings.  A few days ago we had an outing to the International District to visit our friends at the Red Lantern.   A brisk walk in the Seattle cool air created quite an appetite for a hardy lunch.   The Red Lantern serves contemporary Asian cuisine located in the heart of Seattle’s International District.  The lunch menu offers a wide range of dishes which are served with homemade soup and roasted corn tea that will warm your body up nicely.  When it was time to order we decided on the Singapore Rice Noodles and Shanghai Chow Mein.  The first consisted of thin-vermicelli stir-fried noodles with shrimp, BBQ pork, eggs, bean sprouts and curry powder and was delicious.  The second dish consisted of stir-fried egg noodles with shredded pork, Chinese mushrooms, win sweet soy and balsamic vinegar; equally as tasty.

 homemade soup

homemade soup

Singapore Rice Noodles. thin-vermicelli stir-fried noodles with shrimp, BBQ pork, eggs, bean sprouts and curry powder.

Singapore Rice Noodles. thin-vermicelli stir-fried noodles with shrimp, BBQ pork, eggs, bean sprouts and curry powder.

Shanghai Chow Mein.  Stir-fried egg noodles with shredded pork, Chinese mushrooms, win sweet soy and balsamic vinegar.

Shanghai Chow Mein. Stir-fried egg noodles with shredded pork, Chinese mushrooms, win sweet soy and balsamic vinegar.

The food was fresh and not drowning in sauce (and losing its true flavor) like most places.  Service was quite punctual and the price was just perfect; averaging about $7.95 per dish.  With our bodies all fat, dumb and happy, we were ready to get back to the cool winter walk to the ferry.  We cannot wait to experience dinner at the Red Lantern in the future.  If you are in the area and have a chance to experience our friend’s nice eatery in the International District, do so.  A great place to dine for lunch.

520 South Jackson Street 

Seattle, WA 98104

(206) 682-7211

Monday – Saturdays: 11:00am-2:30pm; 5:00pm-9:30pm

-Damien – The Traveling Foody

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The Traveling Foody – Chanterelles

Welcome travelers and foodie lovers to the next blog installment of The Traveling Foody.  For many countries throughout the globe, late summer and early fall is a time for harvesting many foods.  Mushrooms are one of the main items harvested in the fall around the Northwest.  Mushroom hunting can be a wonderful experience for friends and family to bond and get a little exercise.  The primary mushroom we have been hunting this year is chanterelles.  At $7.99 per lb., harvesting feels great when you bring home several pounds of this golden treat.  The chanterelle family has various species, but the chanterelles we were hunting for are “golden chanterelles.”  The characteristics of the golden chanterelle are orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the cap, it has gill-like ridges that run almost all the way down its stipe.  For all our fans in Europe and Asia you will find that the wild chanterelles grow about the size of your thumb whereas, in areas of the North America and Canada they can grow to the size of your fist.  Chanterelles will reappear in the same place year after year if harvested correctly so as not to disturb the ground in which the mycelium grows.

What we are looking for when picking our chanterelles are:

·         Having a fragrant odor.
·         If in a market, they should not be slimy or have dark parts.
·         The color should be a golden color.
·         The gills on the underside should be granular.

Cleaning these beauties can be time consuming and there are various brushes out there which can be used.  One thing you do not want to do is soak them after harvesting.  Just wash over a little water, drain & dry them on a paper towel.  After cleaning they can be kept on wax paper or in a brown paper bag in the fridge for a few days.

Preserving the chanterelles can be done in a few ways.   Drying the chanterelles can render the mushroom less flavorful.  One thing you can do is soak in water overnight to retain more flavor and texture.  We have found that freezing the mushrooms retains the texture and flavor over a longer time.  Before we freeze we also will sauté with onions and butter.  You will then have a grand base for soups and other dishes after defrosting.

Here are a few recipes that you might like to try:

Wilted Spinach Salad with Chanterelles


  • 1/2 pound chanterelles, sliced
  • 2 tablespoons fresh lemon juice
  • 5 bacon slices, chopped
  • 1 pound spinach
  • 5 green onions, diced
  • 5 radishes, sliced
  • 3 tablespoons dry red wine vinegar
  • Salt and pepper to taste


Parboil the chanterelles for 3 to 5 minutes. Drain. Marinate the chanterelles in the lemon juice for 15 minutes.

In a large sauté pan or skillet, fry the bacon until crisp. Remove the bacon with a slotted spoon and reserve. Discard all but 2 tablespoons of the bacon fat from the pan.

Clean and wash the spinach in several changes of water. Cut away tough stems. Dry the spinach well and mix with the green onions, radishes, and marinated chanterelles.

Heat the bacon fat in the pan. Add the vinegar and bacon and, while still hot, pour it over the spinach mixture and toss. Serve on warm dishes.

Marinated Chanterelles


  • 1 cup peanut oil or light olive oil
  • 1 pound chanterelles, cut into large slices (make sure they are dry)


  • 1/4 cup fine wine vinegar, balsamic or fruit vinegar
  • 1 garlic clove, sliced thin
  • 1 bay leaf
  • 1 teaspoon Dijon mustard
  • Pinch of fresh herbs (tarragon, savory, oregano, or marjoram)
  • 1/4 teaspoon salt


In a sauté pan or skillet, heat the oil until it becomes very hot, then add the chanterelles. Toss them in the pan quickly for 3 to 5 minutes.

Combine all the marinade ingredients. Add the chanterelles and the oil from the pan. Marinate the mushrooms for at least 4 hours in the refrigerator. This will keep for 2 weeks in the refrigerator.

Chicken Baked with Cream and Chanterelles


  • 2 tablespoons butter
  • 1 pound chanterelles, sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped shallots or green onions
  • 1 tablespoon marjorum
  • 1/4 cup dry white vermouth or dry sherry
  • 1/2 cup heavy cream
  • One 2 1/2-pound chicken, cut into serving pieces and skinned
  • Salt and pepper to taste
  • Chopped fresh parsley


Melt the butter in a sauté pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.

Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350º oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.

Artichokes and Chanterelles


  • 1 pound fresh or thawed frozen artichoke hearts
  • 1/2 pound chanterelles, sliced thin
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • Salt
  • 1/4 cup freshly grated Monterey jack cheese
  • Few drops of lemon juice


Cook the artichokes in boiling salted water to cover until tender.

Arrange the artichoke hearts in a buttered baking dish. Place the chanterelles on top. Melt the butter in a saucepan, stir in the flour, and add the milk and half and half. Whisk until the mixture starts to thicken. Reduce the heat and add the salt to taste.

Spoon the sauce over the artichokes and chanterelles, sprinkle with the cheese, and bake in a preheated 350º oven for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve.

-Damien – The Traveling Foody

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The Traveling Foody – Chocolate Cake with Raspberry Sauce

We have an obligation to share our wonderful chocolate cake with raspberry sauce photo with you.  We are fortunate to be on the Chef’s right side.  The team at Silver City Brewery go above and beyond with their creations.


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The Traveling Foody – The Wagyu Experiment

As many know, each year in the great Western Washington, traditions and festivals arrive to celebrate Scandinavian culture and traditions.  As you all know the Traveling Foody family loves hosting gatherings regardless of size.  This year our great friend, amazing painter and foodie enthusiast (John Hunter) came over to the property to help experiment with various dishes.  The fusion that went was created was a fusion of Japanese, Korean, French and Bavarian. For the Japanese we went with Wagyu.  For the Korean we went with side dishes such as marinated spinach, kimchi and cucumber salad with various spices for the Wagyu; and for the French influence we created numerous sandwiches on baguettes.  All these delicious treats were complimented very well with traditional Bavarian ales. 

For those who are unaware of what Wagyu is; it’s a Japanese cow.  There are many different breeds of the cow and their meat is known for its quality and marbling uniqueness.  Wagyus contain a greater percentage of omega 3 and 6 fatty acids than other beef.  Due to the fluctuating topography of Japan, diverse breeding and feeding techniques have been adopted.  Techniques such as massaging the cow and adding beer or sake to their feed contribute to the characteristics of the Wagyu.  In the United States we tend to breed Wagyu with Angus giving you an American style of Kobe. 

The Wagyu we were able to obtain was from the Skagit river ranch.  Boy oh Boy it was so beautiful.  You could just eat it raw!  So we ate a little.  We had to try a little bit raw and it was great dipping it in a soy sauce and sesame oil.  Below you will see the various sandwiches John and I built for this wonderful experiment.  If you get a chance, try Wagyu.  It’s what’s for Breakfast, Lunch and Dinner!

Viking Fest weekend food and friends 016

Here is a photo of my Wagyu ecperiment.

Viking Fest weekend food and friends 017

This is John’s Wagyu experiment.  He even has some Kimchi and the marinated cucumbers in the shot.

Viking Fest weekend food and friends 003

John has the right idea after that meal.

Remember to love and honor your food and your friends.

-Damien – The Traveling Foody

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The Traveling Foody – Publication Announcement

Good day all you Traveling Foody fans!  As many of you know we wrote a fun and entertaining cook book last year called Around the World in 80 Recipes and it’s been quite the journey getting the word out to the world. This book has been revised and re-issued to ensure our recipes reflected most accurately the native tongue to each respective region.  Today we are excited to announce the release of our second book, Foodie Pets!  

Continuing the trend of providing extensive research and pertinent information, we strove to include as many common pets as we could think of including dogs, cats, birds, fish, goats and many more that may surprise you. One of our goals in this book was to bring awareness of your pet’s diet to the community through education and fun fare. We hope you will you enjoy time spent with your foodie pet making these meals and feeding them what they deserve.  Most of the recipes are very quick and simple to make and will put the smile on your pets face that you love so very much.

Foodie Pets: Amazon and Createspace

Around the World in 80 Recipes: Amazon and Createspace

We know you will enjoy both books tremendously.  The Traveling Foody family thanks you for all your support over the years and we have many exciting projects we will be bringing to you and your family in the near future.

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The Traveling Foody – Edible Flowers

Welcome travelers and Foody fans to another Traveling Foody blog.  Spring is upon us and we have been prepping the garden for some wonderful vegetables and fruits.   One of the major changes in our food this year was getting supplies for free and using recycled items as planters to hang.  Lucky for us we live around farms just outside the city.  Our big freebie this year is fertilizer from a local horse ranch. That combined with more worms, I think we will have a great year.  We are so fortunate to have a space where we can grow a wide variety of fruits and vegetables, many of which are used to trade with others and as gifts to other families.  It’s a wonderful thing to be able to give the gift of food you have so passionately and lovingly grown.

For the past few months, edible flowers have been coming up in various conversations.  It all started with a phone conversation I had with my grandfather.   He was telling me stories of his grandparents making wine and salads out of dandelions when he was growing up and this got the Traveling Foody family thinking of other edible flowers.  With many country’s economic status being in a downward spiral, you can’t beat the freebies that Mother Nature provides us with.  Another wonderful aspect of edible flowers is that they transform common food into a colorful journey.  The colors and tastes provide our foods with excitement and contrast.

Here are a few tips on edible flowers.  Please take the time to do a bit of research on when and what part of the plant you can eat.  We know that you’ll find it very interesting and historic. Following  are a few following plants you can eat:

Note:  Please read up on each plant.  There are stages and levels of consumption that you could become sick from.   Please make sure you research when to harvest and if you are allergic to any of these plants.  Some of these plants there are particular times and way to cook them.

Flowers you CAN eat:

  • Tuberous Begonias
  • Wax Begonias
  • Calendula
  • Carnations
  • Chrysanthemums
  • Clover
  • Cornflower
  • Dame’s Rocket
  • Dandelions 
  • Day Lilies  NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.
  • English Daisy
  • Apple Blossoms  NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous.
  • Banana Blossoms
  • Citrus Blossoms
  • Elderberry Blossoms  NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea.
  • Fuchsia
  • Garden Sorrel
  • Gladiolus
  • Alliums
  • Chive Blossoms
  • Garlic Blossoms
  • Angelica
  • Anise Hyssop
  • Basil
  • Bee Balm 
  • Borage 
  • Burnet 
  • Chervil
  • Chicory
  • Cilantro/Coriander 
  • Fennel 
  • Ginger 
  • Jasmine  NOTE: The false Jasmine is in a completely different genus, “Gelsemium”, and family, “Loganiaceae”, is considered too poisonous for human consumption. This flower has a number of common names including yellow jessamine or jasmine, Carolina jasmine or jessamine, evening trumpetflower, gelsemium, and woodbine.
  • Lavender NOTE: Do not consume lavender oil unless you absolutely know that it has not been sprayed and is culinary safe.
  • Lemon Verbena
  • Marjoram 
  • Mint 
  • Oregano
  • Rosemary 
  • Safflower 
  • Sage
  • Savory 
  • Thyme 
  • Hibiscus
  • Hollyhock
  • Honeysuckle  NOTE: Berries are highly poisonous – Do not eat them!
  • Impatiens 
  • Johnny-Jump-Ups
  • Lilac
  • Linden  NOTE: Frequent consumption of linden flower tea can cause heart damage.
  • Marigold Nasturtiums
  • Pansy 
  • Peony
  • Primrose 
  • Roses 
  • Sunflower
  • Tulip Petals NOTE : Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower. 
  • Vegetable Flowers: NOTE: Avoid – the flowers of tomato, potato, eggplant, peppers.
  • Asparagus.
  • Arugula 
  • Artichoke
  • Broccoli Florets
  • Corn Shoots 
  • Mustard  NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches.
  • Okra 
  • Pac Choy
  • Pea Blossoms  NOTE: Flowering ornamental sweet peas are poisonous – do not eat.
  • Radish Flowers 
  • Scarlet Runner Beans
  • Squash Blossoms
  • Violets 
  • Yucca Petals 

The most freely available to the planet is the dandelion.  Like many others dandelions are filled with nutrients such as b vitamins, vitamin C, E and k and beta carotene.  They also contain the minerals iron, calcium, magnesium, sulfur, phosphorus and zinc.

Using the Dandelion

  • Use the spring leaves for a salad.  You may also us the bud before it blossoms and has a larger stem.
  • Dry the leaves for making tea.
  • Fresh leaves are good for juicing.
  • Use the flower for salads
  • Dandelion wine
  • Jelly
  • Cookies
  • When the plant has matured, you can dry and roast the root then grind for a coffee substitute. 
  • Roots can be boiled to make a nutritious tea.

Dandelion Greens with Olive-Oil Dressing

Serves 4-6



  • 1/4 Cup extra-virgin olive oil
  • 2 Garlic cloves, thinly sliced lengthwise
  • 1/4 Cup sliced almonds
  • 1/2 Cup golden raisins
  • 2 Tablespoons Sherry vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Pound Spring dandelion leaves


Heat olive oil in a 10-inch heavy skillet over medium-high heat.  Then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes.  Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute.  Remove from heat and combine vinegar, sugar, salt, and pepper.

Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

Thank you all for stopping buy and look out for the release of our Foodie Pets book in a couple weeks.

-Damien – The Traveling Foody

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The Traveling Foody – Super Bowl Party Fun Time Extravaganza

Welcome travelers and food lovers to this week’s blog.  It’s not just another day in America.  It’s Super Bowl time.  For those of you that are not up to speed on what the Super Bowl is, it’s the final winner take all game for the National Football League.  The Super Bowl parties have grown to a scale of hundreds of millions of viewers.  Why?  For the game?  For the funny commercials?  Or is it the entertainment?  The Super Bowl party is one of the major entertaining parties of the year.  The fans, commercials, food.  Oh yeah… There is the game to.  The great thing about this type of party is that it’s relatively easy going for the host(s) and the guests.  So don’t hold back on the TVs in every room and the copious and various types of food and drinks. The high strung competition level during the Super Bowl brings out the best in everyone.

Food Tips:

  • Do as much as you can ahead of time as you can.  This will give you more time to entertain.
  • Raw vegetables are a healthy choice and easy to prepare.
  • Finger foods are a hit and can be prepared the day before.
  • Crock-Pots are a great way to keep food warm.
  • Chicken wings are always a fan favorite for the party.
  • A nacho bar is a tasty and an inexpensive treat to feed the crowd.

As requested by the Traveling Foody family and friends we will be providing the party goers with elk meatballs.  One will be with a cranberry chili sauce and the other with a root beer bbq sauce.  Both are very special and very yummy.  Below is the recipe for the elk meatballs in cranberry chili sauce.  You can make the root beer bbq sauce the same way by combining 1 part of your favorite root beer and 1 part bbq sauce. This recipe and others can be found in our book Around the World in 80 Recipes, which can be purchased at in both hard copy and Kindle formats.

Elk Meatballs with Cranberry Chili Sauce


  • 2 lbs Elk meat or combine 1 lb ground elk and 1 lb ground pork
  • 2 eggs, lightly beaten
  • ½ cup dry Italian bread crumbs
  • ¼ cup onion, finely chopped
  • 1 Tablespoon catsup
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon dried basil
  • 1 Tablespoon salt
  • ¼ Tablespoon pepper 

Sauce Ingredients

  • 1 (10 oz) Heinz Chili Sauce
  • 1 (10 oz) Ocean Spray Jellied Cranberry sauce


In a bowl, combine meatball ingredients; mix well.  Shape into 1-inch balls.  Place on rack in shallow roasting pan.  Bake at 350°F 10 to 15 minutes.  Remove meatballs.  

Combine jelly and chili sauce in 3-quart saucepan.  Cook over medium heat until jelly is melted, stirring to mix well. Add meatballs. Simmer for ½ hour on stovetop or place in crockpot on high for 1 hour or low for 2 hours.

-Damien – The Traveling Foody

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The Traveling Foody – North Oregon Coast Unveiled

Welcome wonderful travelers and food enthusiasts to this week’s blog.   This week we visited some amazing towns on the North Oregon coast.  Between the diversity of the culture and of the coastal line, the coast does not disappoint.  The winter time is a wonderful time to visit the Oregon coast.  Not only is it off season but, the beach offers an array of visual stimulation.  The ocean has drastic features that will insist that you are watching.  The weather was mild during our visit.

We first arrived at our wonderful cottage at the Hillcrest.  The main reason we stayed at the cottage was it’s location to Broadway and the beach.  I didn’t want anything right smack in the middle of everything and we were not disappointed.  Even though the cottage was not directly on the beach it was a small block away.  The staffs at the Hillcrest are amazingly accommodating.  They offered us a few tips at some foodie places and were spot on.  Although, there are many places to stay on the prom in Seaside, there are few that give you that old style 1970’s beach apartment feel.  You know, the type of “Three’s Company” vibe and structure where in one of the two bedrooms the closet has a doorway to the closet in the living room.

Our trip takes us through Seaside, Ecola State Park, CannonBeach, Oswald State Park, through Wheeler, Tillamook Bay and into Tillamook.  Seaside is a popular destination with travelers and food and family attractions throughout the year.  One of the many highlights was waking up about 7am, drinking a cup of coffee, and walking on the beaches while watching the sunrise.

Bumper what? Bumper cars! That’s right.  Bumper cars.  Funland facilitates indoor electric bumper cars which twist this way and that.  Funland hosts hundreds of games to choose from and some really good pizza. Over 21?  Have a beer!  The 12 year old in you will come out when visiting Funland…. Either that or the good beer kicked in.

Ranked at seven on the Travel Channels “World’s Best Beaches,” CannonBeach is unlike most beaches in the world.  The beach is flat and goes on forever where the Northwest Territory stops right at the edge of the sand.  The rivers and streams from the mountains feed the Pacific Ocean with fresh cold water.  The monoliths are some of the largest in the world.  Haystack is the most famous of the monoliths and we captured some amazing footage for the Traveling Foody.   Some of our best footage was in and around Ecola State park where one location had a sizable film crew.   I then found myself describing the scenery using the best David Attenborough impersonations I could possibly do and many laughs were had.  That being said, Haystack and Astoria (a town north of Cannon beach), was the set location for “Point Break” and “Goonies.”

One morning we decided to head south and visit the town of Tillamook.  Tillamook is a well known place for their dairy and cheese making so we couldn’t wait to visit the factory.  Squeaky cheese and a homemade Tillamook grilled cheese sandwich were amazing.  The factory offers the visitors views of the cheese making processes and packaging.  While some were destined to try out their large selection of ice creams others were there for the jerky… That’s right.  They are also known for their jerky.  Down the street from the Tillamook factory was the Blue Heron French cheese company.  The farm is known for their brie.  The country story in front offers wine tasting, sandwiches and various products to experience.

You can’t travel without tasting the food and drink.  Here are a few places that are a must when visiting the areas.

Foodie places:

  • Norma’s Ocean Diner was amazing with their chowder.  The right balance between their clams and diced potatoes.
  • The Stand in Seaside provided an exciting Hispanic grilled infusion of flavors for the palate.  This was one of my highlights.
  • Tora Sushi Lounge satisfies your mind, body and taste buds.
  • Bill’s Tavern and Brewery in Cannon beach was amazing.  Normally I don’t find myself drinking stout but I was adventurous and it paid off.

“Wake up.”


“Go to Beach!”

“Already there.”

The Oregon coast is captivating fun and wild.  It will pull you into its canvas and before you know it you are a part of the scenery.  Pictures speak louder than words I hear.  Here are a few that we snapped in and around the areas.


-Damien – The Traveling Foody

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