Oregon Coast

We spent a week in Lincoln City which is labeled the heart of the Oregon coast and really enjoyed where we were.  Our daughter, Stephanie decided to fly out and join us for a few days before she goes back to work teaching.  It was a joy to have her with us exploring the coastline.

We picked her up at the Portland airport and decided to have dinner in the Pearl District of the city which has a nice blend of housing, restaurants and boutique shops.  We enjoyed dinner at Metrovino which featured foods and preparations of the northwest.

We spent a day exploring the area to the north of Lincoln City which Gerry and I had briefly toured earlier.  Stephanie and I covered it in much more detail.

We drove on highway 101 and then did a 40 mile drive called the 3 Capes Scenic Drive.  The views were especially spectacular since it was a beautiful, clear, sunny day.  Here are some of the views of Cape Kiwanda.

 

 We enjoyed the stark beauty of Haystack Rock!

We continued our drive to the town of Tillamook which is home to the Tillamook Cheese Factory where we got to view the facilities where they make the cheese and got to taste several different kinds of cheese.  We left with three different cheeses:  a 100 day aged white Cheddar, a medium Cheddar and a Habanero Jack cheese.  We also bought a nice piece of smoked salmon.

Just up the road was the Blue Heron Cheese Factory, featuring French cheeses.  We got to taste 4 different Brie cheeses: a traditional, a garlic and herb, a black pepper and a mildly smoked.  Since Brie is my favorite, we had to get one of the 8 ounce wheels.  We had picked up some, marinated olives, a half baguette, some pita chips, an heirloom tomato, a red pear and some red grapes and with the cheeses and salmon had the makings for a wonderful picnic lunch.

We stopped and explored the Dunes a little after lunch.  For some reason with all the rocks around, I found it amazing that there are several areas of dunes.

 

We took a tour of the Cape Meares Lighthouse which was really interesting and finished our tour with a short hike to the Octopus Tree (a Sitka Spruce with a very unusual shape).

We spent the next day, exploring the area south of Lincoln City.  We stopped in the Siletz Bay area simply by chance and happened to be there while a gray whale was exploring and apparently feeding in the area.  We stayed and watched it spouting and following its movement until its tail disappeared in the water for about 15 minutes until the chilly wind got the better of us.  I snapped several shots of it, but it was really hard to capture its movement on film.  However in the picture below we all thought "they're gonna need a bigger boat".

We stopped at Cape Foulweather Scenic Overlook for a faraway glimpse of Devil's Punchbowl.

 

We then drove closer for a different perspective and truly discovered why it was so named.

 

Next on the agenda was the Yaquina Head Lighthouse.  We visited on Wednesday which is the only day they do not give tours of the inside of the lighthouse.  We stilled enjoyed the lovely views of both the lighthouse and the vistas all around it, including the seals just chilling out.

 

We ended our day of exploring by taking Newman for a walk on the beach which was just across the street from the RV Park we stayed in.  It was fabulous to be within walking distance to the beach and Newman loved it.  He especially loved running ahead to the end of his leash and then laying flat on his belly waiting for us to catch up.  He thought this was a fun game. 

 

Our week on the Oregon coast ended on Friday when we drove back to the Portland area to be near the airport since Gerry had a business trip.  We are in a very nice RV park in Fairview, Oregon which is right on the Columbia River Valley and the best feature is the 20 minute drive to the airport.  After our travel and RV set up on the new site, we decided to go back to the Pearl District in the city for dinner.  We dined at Jamisons and had a wonderful meal sitting on their outdoor patio overlooking the park with the fountains where families and children enjoyed splashing about.  It was a fabulous dinner and a perfect way to end the week.

Spicy Beef Lettuce Wraps

Since I seem to be on a simplicity streak, these lettuce wraps fall perfectly into that category.  They are really easy to make and have just the right amount of spice and flavor.  The bonus of wrapping this filling in lettuce leaves is a real plus for health and calorie control.

Spicy Beef Lettuce Wraps
Makes 3-4 servings

1 pound ground beef, preferably organic, grass-fed
1/2 cup onion diced
Sea salt and freshly ground black pepper
2 teaspoons garlic, minced
1 teaspoon fresh ginger, peeled and grated
1 tablespoon toasted sesame oil
2 1/2 tablespoons coconut aminos (or soy sauce)
1 tablespoon hot water
1/2 teaspoon honey
1 tablespoon Sriracha (or more to taste, I used one heaping tablespoon)
1 1/2 tablespoons lime juice
1/4 cup green onion, chopped
1/4 cup walnuts or cashews, toasted and chopped
1/4 cup cilantro, chopped
1 head Boston lettuce

In a large skillet, cook the ground beef and onions until meat is no longer pink and onions are soft.  Season with salt and pepper and add garlic and ginger.  Cook stirring frequently until the garlic and ginger are fragrant.

In a small bowl, combine the sesame oil, coconut aminos, water, honey and Sriracha and pour over the browned ground beef.  Cook, stirring occasionally until slightly thickened.  Remove from heat and stir in lime juice, half of the green onions, nuts and cilantro.

Wash lettuce and gently separate leaves.  Divide been mixture among 6-8 lettuce leaves and garnish with the remainder of the green onions, nuts and cilantro.

Slightly adapted from Once A Month Mom

Our rating:

Thai Pork Burgers

These burgers were both simple and quick to make and had Thai flavors, one of my favorites.  The ground pork was very simply treated with salt and pepper before being grilled, but the topping of marinated carrots, onions and cilantro soaked in a dressing with fish sauce is what made these Thai flavored.  I served these with a green salad with a Thai dressing made with coconut milk and fish sauce which complemented the burgers quite nicely.

Thai Pork Burgers
Makes 4 servings

1/3 cup fresh lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon honey
1 large carrot, shaved or shredded
1/2 small red onion, sliced
2 tablespoons cilantro, chopped
1 1/2 pound ground pork
1/4 cup mayonnaise
1 tablespoon Sriracha

In a small bowl, combine the fresh lime juice, fish sauce, olive oil, salt, and sugar.  Toss half the dressing with the carrots, onions and cilantro and set aside.  Reserve the remaining sauce.

Season the ground pork with salt and pepper to taste and combine gently.  Form the seasoned pork into 4 burgers about 3/4-inch thick.  Grill over high heat about 4 minutes per side, basting with the remaining sauce.

Meanwhile, combine the mayonnaise with the Sriracha.

Serve the burger topped with some mayo mixture and a generous topping of the marinated carrots.


Slightly adapted from The Food Network

Our rating:

1/2

Lamb Meatballs

Gerry and I both love lamb in almost any form and when I read the recipe for these meatballs, I knew they would work for us.  Very few ingredients combined with ground lamb, formed into meatballs, pan browned and finished in the oven.  Classic meatball treatment.  These were quite tasty tidbits which I served over shredded zucchini that was quickly sauteed in olive oil and seasoned with salt and pepper. 

Lamb Meatballs
Makes 4-6 servings

1/2 cup pine nuts
2 pounds ground lamb
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon ground allspice
1 1/2 teaspoons sea salt

Toast pine nuts in a dry skillet over medium-high heat shaking pan and stirring often until golden.  Remove from pan and let cool on a plate.

Preheat oven to 375 degrees.

In a large bowl, combine lamb, garlic, oregano, allspice, salt and cooled pine nuts until well combined.  Form into 1-inch meatballs and brown in a skillet over medium-high heat.  As they are browned, remove to a sheet pan and set aside.  Once  all meatballs are browned, place sheet pan in preheated oven for 10 minutes.  Serve hot.

Slightly adapted from Paleo Periodical

Our rating:

1/2

Italian Tray Bake

I loved the simplicity of this dish.  Combine all the ingredients on a sheet pan, drizzle with olive oil and season with salt, pepper, rosemary and lemon zest, drizzle with olive oil and bake in a hot oven.  This dish turned out great with a minimal amount of effort.

Italian Tray Bake
Makes 4 servings

2 large Yukon gold potatoes, unpeeled and cut into 1-inch chunks
4 chicken thighs, boneless and skinless
4 Italian sausages, cut in half
3 sprigs fresh rosemary
Zest from 1/2 lemon
1/2 teaspoon sea salt
Freshly ground black pepper
2 tablespoons olive oil

Preheat oven to 425 degrees.

Place the potatoes, chicken and sausage chunks on a large sheet pan, spreading out in an even layer.  Arrange 2 of the sprigs of rosemary on the sheet pan. Chop the final sprig of parsley and sprinkle on the chicken thighs.  Sprinkle the lemon zest over everything on the pan and sprinkle with salt and pepper.  Drizzle with the olive oil and place sheet pan in preheated oven.  Bake for 50-60 minutes until chicken and potatoes are done.

Slightly adapted from iVillage

Our rating:

1/2

Smoked Salmon and Chard Scramble

This is another egg dish that I made for lunch one day since it sounded so good.  I had some Teriyaki Smoked Salmon that I had recently purchased from a market where they smoked it in-house which is probably not strictly Paleo, but that is what I used.  I found the sweetness to overwhelm the dish somewhat, so I would recommend using a plain smoked salmon for this dish.  Don't get me wrong, we still finished every bit of it.  I made the 4 servings and we had the leftovers for lunch the next day as well.  The scramble was served over sweet potato shreds that were baked in the oven which was a wonderful base for this mixture.

Smoked Salmon and Chard Scramble
Makes 4 servings

1 large sweet potato
2 tablespoons coconut oil
1/4 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
6 large Swiss chard leaves, cores removed and chopped
4 large eggs, whisked
Pinch of sea salt and freshly ground black pepper
1/4 pound smoked salmon, chopped
2 teaspoons capers, drained
2 tablespoons red onion, finely diced

Start with the sweet potato by preheating the oven to 400 degrees and lining two sheet pans with parchment paper.  Cut the sweet potato into long thin strips using a mandoline or shred with a food processor.  Melt the coconut oil.  Place the potato strips in a large bowl and toss with the melted coconut oil and the salt and pepper.  Spread evenly on the baking sheets and bake for 20-30 minutes until the potatoes are cooked and just starting to brown.

While the potatoes are baking, saute the chard in a large skillet until just wilted and remove from pan.

In the same skillet, melt a little coconut oil and add eggs, salt and pepper and cook, stirring gently until eggs are set but still glossy.  Remove from heat and add the chard, smoked salmon, half of the capers and onions.

Serve the scrambled egg mixture over beds of potatoes and garnish with remaining capers and onions.


Slightly adapted from The Healthy Foodie

Our rating:

Willamette Vineyards and Oregon Coast

During our stay at the Willamette Wine County RV Park, we visited three different vineyards which was a lot of fun.  We had tried a couple of wine flights the week before, so we decided to pick out a bottle at each winery and enjoy sipping our wine overlooking the stunning grounds.  We really enjoyed wrapping up our day at the wineries.

We enjoyed a lovely Chardonnay at Stoller Vineyards overlooking their beautiful grounds.  We could even see Mt. Hood in the distance.

 

We also visited Lange Vineyards and sipped an elegant Pinot Noir again with wonderful scenery and a glimpse of Mt. Hood in the background.  I also snapped a picture of a vine full of unripened grapes.  I can only imagine how beautiful it will be when they ripen.

We wrapped up wine week at Eyrie Winery which was the first winery to open in the Willamette Valley.  They are still doing tastings in the original tasting room which is where we enjoyed a delightful Pinot Gris which is one of the wines that is a specialty of the area.

On Friday we packed up and drove 1 1/2 hours to get to the Oregon coast line where the weather if considerably cooler.  The highs for the first two days here, hit the high 60's in the late afternoons and the mornings have started cool and foggy covered in ocean mists.  We are enjoying the fact that we don't need the air conditioner.  We explored the area briefly Friday afternoon and took a walk on this beach.

On Saturday, we explored the Oregon Coast Aquarium which was a great way to spend an hour or so.

After the majority of the morning mist burned off, we explored a bit of Route 101 which is the Scenic Byway along the coast line.  The drive was beautiful with lots of photo spots along the way.

We are looking forward to exploring this area more this week and enjoying the cooler temps.  I just wish the days would start a little warmer than 55 degrees or so and the sun would burn through the fog and mist more quickly.