< Previous90 COASTMONTHLY.COM | AuguST 2023 DOWN HOME WHAT THE DOCTOR ORDERED These versatile slaw recipes are refreshing, delicious and nutritious story by SHANNON CALDWELL | photos by JENNIFER REYNOLDS D uring the hot, dog days of summer, there’s nothing like a color- ful and tasty slaw to brighten meals. And Galveston’s Dr. Beth- any Powell has two tasty options that are healthy, too. Her rainbow slaw with ginger peanut dressing is packed with flavor thanks to the mix of cabbage, carrots, red bell pepper, sugar snap peas and salty peanuts. The recipe is versatile — you can make it cold as a slaw or heat it up to be a stir fry. The kohlrabi slaw has a citrus and jalapeño dressing and is a great way to use an unusual vegetable. Both recipes use an olive oil-based dressing instead of a heavy mayonnaise and they feature cilantro. They’re tasty and healthy, Powell said. “I’m a big advocate for culinary medicine, which is all about using food to support health and well-be- ing,” she said. “I first developed my slaw recipes when working with the young gardeners’ program at Gal- veston’s Own Farmers Market. The rainbow slaw was the first one I came up with and the kids just loved it. The kohlrabi slaw was a fun way to intro- duce the kids to a new vegetable.” Many parents find it hard to encour- age their children to eat fresh fruit and vegetables. But getting children involved in meal preparation and even growing vegetables makes them more open to trying new foods, Powell said. “At the young gardeners’ program, we have a saying, ‘Don’t yuck my yum,’” she said. “It helps make them more open to trying new flavors.” Powell is a family physician who first began volunteering with the young gardeners’ program in 2017 and became a garden leader in 2022. She also teaches in-person cooking classes for the farmers market with a focus on healthy eating. Her healthy eating journey began when she was a young medical stu- dent studying abroad in Hungary. “I got sick with strep throat and the doctors in Hungary gave me a prescription for vitamin C and E as well as the antibiotics,” she said. “This started me thinking about imbalances in the body and how to use nutrition for well-being.” She cemented her knowledge study- ing at the Goldring Center for Culinary Medicine. Based at Tulane Universi- ty, it’s the first teaching kitchen at a medical school. Spending many years in New Orleans and having a chef for a brother has expanded and extended her love of food and flavors. But she traces her love of fresh, whole foods back to her grandfather. “My grandfather has family land in Bay City and every year we would spend summers with him and we would help on the land,” she said. “We would harvest potatoes and put them under the house to cool. We would harvest vegetables from his garden, including green beans, corn, sugar snap peas and tomatoes. When we finished with the potatoes, we would make home- made ice cream, and eat it with canned peaches from the farm. It was real Americana, and we were so blessed to be able to enjoy such a beautiful space.” He also taught her to fish and then to scale and filet the fish. She often thinks about his life lessons when sharing her own food knowledge with her son and the young gardeners she meets through the farmers market. (Opposite) Dr. Bethany Powell’s Rainbow Slaw with Ginger Peanut Dressing is as flavorful as it is colorful. See recipe on Page 92. COASTMONTHLY.COM | AuguST 2023 9192 COASTMONTHLY.COM | AuguST 2023 In Independent Living you can be who you were meant to be.... It’s never too late to discover new hobbies, start an exercise program, and make new life-long friends. Choose The Meridian Independent Living and let us take care of the little things ~ so you can live big! 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We can’t wait to meet you! www.themeridian-galveston.com Call today 409.763.6437 2228 Seawall Boulevard, Galveston Island, TX 77550 The Meridian is a Senior Living Community DOWN HOME RAINBOW SLAW WITH GINGER PEANUT DRESSING Dressing: ¼ cup honey ¼ cup olive oil ¼ cup rice vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon peanut butter ½ teaspoon salt 1 teaspoon Sriracha sauce (optional) 1 teaspoon fresh ginger, minced 1 teaspoon fresh garlic, minced Slaw: 4 cups shredded cabbage (all green or add red, too) 2 cups shredded carrots 1 red bell pepper, julienned 1 cup sugar snap peas, julienned 2 medium scallions, finely chopped ½ cup salted peanuts, chopped or whole ½ cup cilantro, chopped In a small bowl or Mason jar, mix all dressing ingredients. Be sure peanut butter dissolves. Set aside. Combine slaw ingredients in a large bowl. Add dressing and toss. Let sit for at least 10 minutes. Taste and adjust seasoning if necessary. KOLHRABI CILANTRO JALAPEÑO CITRUS SLAW Dressing: ¼ cup olive oil ¼ cup fresh orange juice (juice from 1 orange) 1 ⁄ 8 cup lime juice (juice from 1 large lime) ¼ cup honey or agave syrup ½ teaspoon salt 1 tablespoon wine vinegar Slaw: 6 cups kohlrabi (julienned or grated — about three 4-inch bulbs) You can substitute fennel, apple, jicama, cucumber or cabbage for kohlrabi. ½ cup cilantro, chopped ½ jalapeño, minced with seeds removed ¼ cup thinly sliced scallion Zest from 1 orange Zest from 1 lime Mix together dressing ingredients in a small bowl or jar. Trim and peel kohlrabi. Be sure to get through the tough, thick skin. Cut off the two ends and cut in half from top to bottom to make thin matchsticks. Combine in a large mixing bowl with cilantro, jalapeño and zest. Add dressing to the slaw, toss well and refrigerate until ready to serve. garnish with zest and cilantro. Rainbow Slaw with Ginger Peanut Dressing COASTMONTHLY.COM | AuguST 2023 93 Fun & Sun Galveston Recreation Bring this coupon in for 15% Discount RENT ME AT 29th & Seawall 346-408-0888 RENT ME AT 29th & Seawall 346-408-0888 FOUNDATION & CONSTRUCTION Specializing in all types of foundation & structural repairs • slabs • pier & beam • Historical homes • beach front homes • all masonry repairs • piling install • carpentry CALL TODAY TO GET A QUOTE 409-655-0505 “Five Star Foundation lives up to its name... Five stars from start to finish!”94 COASTMONTHLY.COM | AuguST 2023 TASTE OF TEXAS SAUCE IT UP Pasilla adobo is a smoky staple of Mexican cuisine story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS A rrachera , which translates into “hanger steak,” is a traditional taco meat. The difference between arrachera and carne asada is arrachera refers specifically to the skirt steak cut of meat and carne asada broadly refers to mar- inaded and grilled steak. So arrachera becomes a type of carne asada after it has been cooked. In this recipe, the skirt steak is cooked in an ancho and pasilla adobo. Adobo is a sauce, marinade or seasoning and a staple of Mexican cuisine, providing a flavorful, velvety, earthy, tangy-sweet and smoky note. ANCHO AND PASILLA ADOBO 8 dried ancho chiles 10 dried pasilla chiles 1½ teaspoons cumin seeds 1½ teaspoons dried Mexican oregano 1 cup fresh orange juice ½ cup fresh lime juice 1 ⁄ 3 cup brown sugar 2 tablespoons roasted garlic, puréed Preheat oven to 350 F. Place ancho and pasilla chiles on a baking sheet. Bake 5 minutes. Pour boiling water to cover peppers in a bowl, let stand 5 minutes or until tender. Drain, reserving water. Discard stems and seeds. Place skillet over medium-high heat. Add cumin seeds and oregano and cook, stirring constantly until toasted (about 1 minute). Remove from heat. Place cumin and oregano in a mortar bowl and grind to a medium fine powder. Process peppers, spice mix- ture, orange juice, lime juice, brown sugar, roasted garlic and ½ cup reserved liquid in a blender until smooth, stop- ping to scrape down the sides. Add salt to taste. SKIRT STEAK 4 pounds skirt or flank steak ½ teaspoon salt ¼ cup vegetable oil 1 onion, diced 10 garlic cloves, minced Ancho and pasilla adobo 1½ teaspoon whole cumin seeds, toasted and ground 2 cups tomato purée Sprinkle steak with salt. Brown in batches 3 to 4 minutes a side in hot oil in a large Dutch oven over medium-high heat. Remove; reserve drippings in Dutch oven. Sauté onion and garlic in hot drippings, 5 minutes. Add ancho and pasilla adobo, cumin, tomato purée, steak and accumulated juices to Dutch oven. Bring to a light boil. Add 2 cups of water, season with salt to taste. Cover, reduce heat to low and simmer 2 hours or until meat is tender. Remove steak from Dutch oven and let stand for 15 minutes. Meanwhile, cook sauce for 15 minutes or until thickened. Slice steak into thin strips and serve with sauce and tradition- al taco ingredients. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | AuguST 2023 95 K irK H ale Serving Galveston and surrounding areas. Lone Star Pianos “Keeping Texas in Tune!” 512.922.6920 www.lonestarpianos.com Now Open www.leelandhousegtx.com96 COASTMONTHLY.COM | AuguST 2023 GAME ON SAVORING SUMMER This baked fish dish is light, flavorful and easy to make story, recipe and photo by CAPT. NATE SKINNER L ate summer calls for a meal that’s simple, light, flavorful and refreshing. When it’s hot outside, it’s hard to beat a baked fish recipe with citrusy tones. What’s even better is this recipe only takes about 10 minutes of prep work. In just a few easy steps, you’ll be well on your way to serving dinner. I used fresh speckled trout fillets for this recipe, but any white fish will do. Season the fish fillets with salt and pepper and lay them over a bed of lemon slices. Top the fish fillets with a few lemon slices as well, and then generously cover them with a lemon-garlic butter. Pop the fish in the oven and set the table, because you’re almost done. Once the fish is cooked all the way through and flakes to the touch, you’re ready to eat. Serve with mashed potatoes and/or a green vegetable and enjoy. If you want to add an adult beverage, this dish pairs great with a crisp white wine. LEMON GARLIC BUTTER BAKED FISH 1 pound of fresh speckled trout fillets (or any other fresh white fish) 5 large lemons 1 stick of unsalted butter Lemon pepper Minced garlic Salt Pepper Preheat oven to 375 F. Cut the lemons into thin slices and lay them in a pan or baking dish. Place the fish fillets on top of the lemon slices. Season the fish fillets with salt and pepper. Add a few extra lemon slices on top of the fish fillets. Melt a stick of butter in a bowl. Add minced garlic and lemon pepper to the melted butter and stir thoroughly. use a spoon or brush to cover the fish fillets with the lemon garlic butter. Bake the fish in the oven at 375 F for about 20 minutes, or until it appears white, flakes at the touch and is cooked all the way through. Serve and enjoy! COASTMONTHLY.COM | AuguST 2023 97 Home of the Month TANYA JONES, CRS ePro GRI 409.789.7222 Tanya.Jones@garygreene.com $699,000 2610 Gerol Court Galveston 5 BR/4.5 BA shani@shaniatkinson.com www.ShaniAtkinson.com 16602 San Luis Pass Rd., Galveston, TX 77554 Call Shani Atkinson 409.770.3840 3009 Bridge Harbor Dr. Isla Del Sol Two full lots with beautiful views. $650,000 When Only the Best Will Do. We Love Working with Designers & Contractors! 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It requires no measuring cups or specialized baking tools beyond a loaf or cake pan. “Yogurt is often used in cakes in the same way sour cream is, as a moistening agent that helps the recipe yield a tender and fluffy crumb,” according to French website Mon Petit Four. “Not only that, but the tub in which it’s sold in France is often the perfect size for measuring out the rest of the cake ingredi- ents, making yogurt multi-purposeful.” Optionally, you can toss in some zest from lemon or orange. Berries or chocolate chips are sometimes added. It’s the perfect cake recipe that never fails and never disappoints. It’s often served as goûter, which is a French snack served at 4 p.m., or for breakfast. Coast Monthly has converted this recipe to standard U.S. measurements. YOGURT CAKE 1 ⁄ 3 cup canola or other neutral oil 3 ⁄ 4 cup Greek-style yogurt 1 1 ⁄ 2 cups granulated sugar 2 3 ⁄ 4 cups self-rising flour 4 large eggs 1 teaspoon vanilla extract or flavoring of choice Preheat oven to 350 F. Whisk eggs. gently mix the other ingredients in the follow- ing order: yogurt, oil sugar, flour, extract. Pour in a 9-by-5-inch loaf pan and bake for 40-45 minutes. Baker’s notes: Variations are endless. Any flavoring will do (try orange blossom water). Flavored yogurt can be substituted. To make your own self-rising flour, add 1 1 ⁄ 2 teaspoons bak- ing powder and 1 ⁄ 4 teaspoon salt for every cup of flour. Store cake in an airtight container. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | AuguST 2023 99 2-DAY:PREMIUMFRIDAY&SATURDAY SCANFORTICKETS ANDMORE! BESTVALUE!7events,4tastings,PalmBeach access,liveentertainment,fireworks,andhotel staywithcomplimentaryparking. 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